Vegan Gingerbread Cinnamon Rolls
These gooey Vegan Gingerbread Cinnamon Rolls combine a molasses bread dough with swirls of cinnamon sugar & cream cheese frosting!
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Servings: 10 cinnamon rolls
Ingredients
Cinnamon Roll Ingredients
- ¾ cup luke warm water
- 2 ½ teaspoons active dried yeast
- ⅓ cup melted vegan butter
- ¼ cup sugar
- 2 Tablespoons fancy/light molassess
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
Filling Ingredients
- ⅓ cup vegan butter room temperature
- ⅔ cup brown sugar
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 Tablespoons plant-based creamer or coconut milk
Frosting & Topping Ingredients:
- ¼ cup vegan butter
- ¼ cup vegan cream cheese
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup powdered sugar
- ¼ cup sugared cranberries
Instructions
Make the gingerbread dough:
- Begin by adding your warmed water and yeast to a large mixing bowl. Let sit for 3-5 minutes to make sure the yeast is activated. You will be able to tell if it's bubbling. If using instant yeast, you can skip this step and add the yeast directly to the mix with the flour and salt.
- Next, add the melted vegan butter, sugar, molasses, and vanilla to the large mixing bowl and whisk together to combine.
- Once mixed, gradually begin adding in your flour about ½-1 cup at a time. Also, add in the salt, ginger, and cinnamon at this time.
- Once all the flour has been added in, knead the dough. If using a standing mixer, switch the attachment to the bread hook and knead for 5-10 minutes until elastic. If you are kneading by hand, knead on a lightly floured surface for 10-15 minutes or until the dough is elastic and significantly less sticky. The dough is done being kneaded once it can be stretched without easily tearing and is smooth and tacky but not sticky.
- Add the kneaded dough to a well-oiled bowl for the first rise. I prefer to coat my bowl in olive oil, but any oil works here. The dough will be sticky so you may want to lightly oil your hands before grabbing the dough.
- Then, cover the bowl with plastic wrap or a towel, place in a warm place, and let rise 1 hour or until doubled in size. I like to test my dough by "poking" it with a finger. If it doesn't bounce back and stays indented, it is ready. It is also important to not “overproof” the dough as it can turn sour from the yeast turning the sugar into alcohol, so do not let the dough sit too long.
Make the filling and add to the dough
- In a separate bowl, mash together the softened room temperature vegan butter, brown sugar, cinnamon, and nutmeg until a a thick paste forms. This can be done in a blender, food processor, or by hand with a fork. Set aside.
- Punch down the gingerberad dough and roll it into a 1" thick rectangle that is around 9*14 inches in width and length. You don't want the dough to be too thin or you will have a hard time rolling it up once the filling is inside!
- After the dough is rolled out, use a spatula to spread the spiced cinnamon sugar filling evenly across the dough. Make sure to leave a ¼ inch border around the edges of the dough without filling.
- Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.
- Once the dough is rolled into a log, trim the ends and discard. Cut the remaining dough into 10 evenly sized rolls using a very sharp bread knife or using dental floss.
- Place the rolls into a large ceramic pan (I used a 2.4 QT oval pan from MadeIn), cover with plastic wrap, and let rest overnight in the fridge for 6-8 hours. (You can also let the dough rise for 1 hour while the oven is preheating if you can't wait until the morning).
Baking the Rolls:
- Removed the rolls from the fridge & preheat the oven to 350F.
- Once the oven is preheated, remove the plastic wrap from the pan of rolls and top with the 2 Tablespoons of plant-based creamer.
- Add the pan of the rolls to the oven and bake for 30 minutes or until cooked through. Then, remove the rolls from the oven and let cool slightly. While
Make the frosting:
- While the rolls are cooling, make the cinnamon cream cheese frosting.
- Add the vegan butter and vegan cream cheese to a mixing bowl and cream together with an electric mixer. Then, add in the ground cinnamon and nutmeg and whip together until smooth.
- As a final step, turn down the speed and gradually whip in the powdered sugar ½ cup at a time.
- Spread the cream cheese frosting over the cinnamon rolls. Then, top with sugared cranberries and enjoy!
Notes
- Please see blog post for substitution ideas & recipe tips.
- Please note- this bread and all of the yeasted bread recipes on my site do not work with gluten-free flour mixes.
Nutrition
Serving: 1cinnamon roll | Calories: 458kcal | Carbohydrates: 69g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 277mg | Potassium: 169mg | Fiber: 3g | Sugar: 35g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!