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5 from 12 votes

Vegan Gingerbread Cinnamon Rolls

These vegan gingerbread cinnamon rolls are a fun twist on classic cinnamon rolls! They're incredibly soft and fluffy and perfect for Christmas!
Prep Time15 minutes
Cook Time30 minutes
Resting time2 hours
Total Time2 hours 45 minutes
Cuisine: American, Vegan
Servings: 12 rolls
Author: Anthea

Ingredients

Gingerbread Cinnamon Rolls

Filling

Cream Cheese Icing and decorations (note 4 for alternatives)

Instructions

Prepare the gingerbread roll dough:

  • Add all the ingredients to a stand mixer with the dough hook attachment or a large mixing bowl. Knead for 5-10 minutes until the dough is smooth and elastic. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
  • Place the dough in a bowl and cover it with a tea towel. Leave the dough in a warm place for at least 1 hour or until the dough doubles in size. Alternatively, rest the dough in an airtight container in the fridge overnight.

Prepare the gingerbread cinnamon filling:

  • Add all the ingredients to a small bowl. Mix until it forms a smooth paste and set aside.

Assemble the gingerbread rolls:

  • Grease or line a baking pan with parchment paper. My pan was about 11 x 6 inches (28 x 15 cm) large but any similar-sized pan will work. You may use a larger baking pan for more spaced-out cinnamon rolls.
  • Lightly dust a clean surface with flour. Roll out the dough into a rectangle about 12 x 17 inches (30 x 45 cm) large.
  • Spread the gingerbread filling on the dough close to the edge.
  • Starting from the long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut out individual rolls from the log.
  • Arrange the cinnamon rolls in your baking pan and cover them with a tea towel. Set aside your pan in a warm spot for at least 1 hour. The rolls are ready when they've grown by at least 50% and appear puffy.

Baking the gingerbread rolls:

  • When your rolls are ready to bake, preheat the oven to 180°C (350°F).
  • Bake the rolls in the oven for 20-25 minutes or until the surface is evenly golden brown. If you insert a toothpick in one of the middle rolls, there shouldn't be any raw dough on it.

Decorating and serving:

  • While the rolls are baking, add all the cream cheese, sugar and butter to a bowl. Beat until combined and there are no lumps. For a thicker frosting, beat in more butter or chill the mixture.
  • Allow the rolls to cool for 10 minutes then top with the icing. If desired, decorate with gingerbread cookies. Allow the rolls to cool further.
  • The rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1 day or in the fridge for 1-2 days. Warm up leftovers before serving again.

Notes

  1. I haven't tested this recipe with gluten-free flour. However, readers have successfully made my other similar recipes using King Arthur's 1:1 flour.
  2. If using spreadable vegan butter, make sure it's chilled. You may also need to add more flour while kneading. You can also use softened coconut oil but add an extra pinch of salt, for flavor.
  3. Instant yeast doesn't need to be 'activated' beforehand. If you use another type of yeast, combine it with the milk from the recipe and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
  4. If you don't have cream cheese, you make a simple vanilla buttercream from ½ cup (110g) vegan butter and 1-2 cups (100-200g) powdered sugar, to taste If you don't want to use powdered sugar, you can add 1 tablespoon of maple syrup and increase it, to taste.

Nutrition

Serving: 1 roll without icing | Calories: 270kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Sodium: 133mg | Potassium: 65mg | Fiber: 2g | Sugar: 11g | Vitamin A: 610IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg
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