Cinnamon Sugar Rolls with Cream Cheese Icing

Cinnamon rolls have been done a thousand times, but there aren't that many vegan versions that really hit the spot. I made it my mission to create a soft, sweet and delicious dough that's just as good as the ones you've been missing, and I'm happy to finally share it with you!

I'll be sharing variations on this recipe with different fillings, but it seemed fitting to start with the classic: Cinnamon Sugar Rolls with Cream Cheese Icing.

The dough requires care and attention, so try to follow the recipe closely and avoid overmixing the dough. For the cream cheese icing, I used Tofutti Better Than Cream Cheese, which works really well as a substitute. If you prefer rolls without icing, simply omit and sprinkle with a little icing sugar, sugar syrup or have as is.

Feel free to experiment with your own fillings, too!

Ingredients for the dough

  • 425g plain flour
  • 80g caster sugar
  • 10g instant yeast
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • 250ml soy milk
  • 2 vegan eggs (I use Bob's Red Mill which calls for 1 tbs egg replacement powder mixed with 2 tbs water per egg)
  • 60g vegan butter

Ingredients for the filling

  • 80g vegan butter
  • 150g brown sugar
  • 1 tbs cinnamon powder
  • 1 tbs cornflour

Ingredients for the icing

  • 100g vegan cream cheese
  • 50g vegan butter
  • 1 tsp vanilla extract
  • 175g icing sugar
  • Extra cinnamon, to sprinkle (optional)

Instructions for the dough

  • Place flour, sugar, yeast, cinnamon and salt in the bowl of a stand mixer fitted with the dough hook, or in a large bowl.
  • Mix on a low speed for 1 minute.
  • Slowly pour in milk and egg mixture, alternating between them until just combined.
  • Add butter, and once incorporated increase speed to medium.
  • Beat for 5 minutes, then pour dough into a greased bowl and cover with a tea towel.
  • Place in a warm place to rise for 1 hour. The dough should roughly double in size.
  • Meanwhile, make filling.
  • Once the dough has risen, transfer onto a well-floured surface and sprinkle with extra flour.
  • Roll out into a large rectangle, about 1/2 - 1cm thick.
  • Use a spatula or knife to evenly spread the filling onto the dough, then roll up. The dough should be a long log, which means you should roll from the longest part of the rectangle.
  • Trim the edges to ensure the ends are even, then cut into 8 - 12 even pieces.
  • Place into a well-greased deep baking dish, cover with a tea towel and leave in a warm place to rise for 30 minutes.
  • Meanwhile, make the icing.
  • Preheat the oven to approximately 180 degrees Celsius.
  • Once risen, place the rolls into the oven and cook for between 25-35 minutes. The rolls should be brown but not dark on the outside, and an inserted skewer should come out clean.
  • Leave to cool completely, then spread over icing.
  • The rolls are best eaten on the day they're made, and are better at room temperature.

Instructions for the filling

  • Place all ingredients into a bowl and beat with a handheld mixer or in a stand mixer with the paddle attachment, until smooth.

Instructions for the icing

  • Place cream cheese, butter and vanilla into a large bowl and beat with a handheld mixer or in a stand mixer with the paddle attachment, until smooth.
  • Add icing sugar, and continue beating on a low speed until mixture is well incorporated.

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