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Rachel White

Vegan Spring Recipes Cinnamon Rolls

Vegan Spring Recipes Cinnamon Rolls feature fluffy dough, gooey cinnamon swirls, and creamy dairy-free icing. They are comforting, crowd-pleasing, and perfect for spring brunches.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 rolls
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour
  • 1 4 cup sugar
  • 1 packet instant yeast
  • 1 cup almond milk warm
  • 1 4 cup vegan butter melted
  • 1 2 tsp salt
Filling
  • 1 3 cup brown sugar
  • 2 tbsp cinnamon
  • 3 tbsp vegan butter softened
Icing
  • 1 cup powdered sugar
  • 2 tbsp almond milk

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Rolling Pin
  • Casserole Dish
  • Whisk
  • Freezer
  • Scoop
  • Tray
  • Knife

Method
 

  1. Mix dough ingredients and knead until smooth and elastic. Let rise until doubled.
  2. Roll dough into a rectangle. Spread butter, then sprinkle sugar and cinnamon evenly.
  3. Roll tightly into a log and slice rounds. Arrange in greased dish.
  4. Let rolls puff until soft. Bake at 375F until golden and fragrant.
  5. Whisk icing, drizzle over warm rolls, and serve.

Notes

For softer rolls, avoid excess flour and bake just until set. For crispier edges, bake longer in a metal pan. Freeze baked or shaped rolls up to 2 months. Chill dough before slicing for cleaner assembly. Add orange zest, nuts, cardamom, or raisins for flavor changes. Store covered up to 3 days or refrigerate 5 days.