Description
Enjoy bakery-quality, fluffy cinnamon rolls filled with a warm cinnamon and brown sugar swirl, topped with a rich and tangy plant-based cream cheese glaze. Perfect as a breakfast treat or cozy dessert, this recipe uses simple, wholesome ingredients and offers customizable options to suit your taste.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup plant-based milk, warmed to 110°F
- ¼ cup granulated sugar
- ¼ cup plant-based butter, melted
- 1 tsp salt
- 1 tbsp apple cider vinegar (natural)
- 1 tsp vanilla extract (natural)
Filling Ingredients
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 2 tsp vegetarian Worcestershire sauce (natural)
- ¼ cup plant-based butter, softened
Cream Cheese Glaze Ingredients
- 4 oz plant-based cream cheese, softened
- 1 ½ cups powdered sugar (natural)
- 1 tsp vanilla extract (natural)
- ¼ tsp natural gelling agent
Instructions
- Prepare the Dough: Warm the plant-based milk to about 110°F. Dissolve the active dry yeast with a pinch of granulated sugar in the warm milk and let it foam for 5 minutes. In a large mixing bowl, combine the flour, salt, and sugar. Slowly mix in the yeast mixture, melted plant-based butter, apple cider vinegar (natural), and vanilla extract (natural). Knead the dough for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl. Cover it with a clean towel and let it rise in a warm place for 1 to 1½ hours, or until it doubles in size. This is essential to achieve the soft, fluffy texture.
- Prepare the Filling: While the dough is rising, mix the brown sugar, ground cinnamon, vegetarian Worcestershire sauce (natural), and softened plant-based butter until it forms a luscious paste for the cinnamon swirl.
- Roll and Spread: Once risen, roll out the dough on a lightly floured surface into a rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the dough, covering it completely.
- Shape the Rolls: Roll the dough tightly from the long side into a log. Slice the log into 12 equal pieces and place them cut-side up in a greased baking pan with some space for the second rise.
- Second Rise: Cover the rolls loosely and let them rise for 30 to 45 minutes until puffy, ensuring tender and soft rolls after baking.
- Bake: Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes or until they are golden brown on top and just set with a slight soft center for gooeyness.
- Make the Cream Cheese Glaze: Whisk together the softened plant-based cream cheese, powdered sugar (natural), vanilla extract (natural), and natural gelling agent until smooth and velvety. Drizzle generously over warm cinnamon rolls right after baking.
Notes
- Keep all liquids between 105°F and 115°F to properly activate the yeast without killing it.
- Allow enough rising time to let the dough double in size; this is key for fluffiness.
- Roll the dough firmly but gently to keep the swirl layers intact and even.
- Use a sharp knife or dental floss to slice rolls cleanly without squashing them.
- Apply the cream cheese glaze while the rolls are still warm for the best melty texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cinnamon rolls, plant-based cinnamon rolls, vegan cinnamon rolls, cream cheese glaze, sweet rolls, breakfast pastry
