Irresistibly Fluffy Vegan Cinnamon Rolls with Creamy Cashew Icing: Your New Favorite Plant-Based Treat

Get ready to discover the ultimate recipe for unbelievably fluffy vegan cinnamon rolls! These delightful sweet treats are incredibly easy to make from scratch, offering a soft, tender crumb and an aromatic cinnamon swirl. Crowned with a luscious homemade cashew cream cheese icing, these vegan cinnamon buns are a guaranteed crowd-pleaser, beloved by vegans and non-vegans alike. Prepare to fall in love with their rich flavor and perfect texture – they’re so good, you won’t believe they’re dairy-free!

Vegan Cinnamon Rolls: A Dairy-Free Delight with Homemade Cashew Cream Cheese Icing

Traditional cinnamon rolls are celebrated for their distinctive flaky yet fluffy texture, a result of generous amounts of butter and eggs, complemented by a rich, sugary, and perfectly spiced cinnamon filling. Crafting a vegan version that lives up to this beloved classic might seem challenging, but with the right ingredients, it’s surprisingly simple to achieve and even surpass expectations. My signature recipe for vegan cinnamon rolls harnesses the power of full-fat coconut milk and coconut oil to replicate and even enhance that coveted texture, creating a dough that is both incredibly soft and satisfyingly rich.

The beauty of this dough lies in its versatility and consistency. In fact, it’s the very same dough I use to prepare my popular pani popo, a testament to its reliability and delicious outcome in various sweet bread applications. This means you can trust it to deliver the perfect base for your cinnamon rolls – a truly tender and airy foundation that will melt in your mouth. And what’s a cinnamon roll without its signature topping? These plant-based beauties are generously slathered with a homemade cashew cream cheese icing, adding a delightful tang and creamy sweetness that perfectly balances the spiced filling. It’s a combination that truly elevates these vegan treats to an unforgettable level.

The Secret to Fluffy Vegan Dough: The Power of Coconut Milk and Coconut Oil

Making truly delicious vegan cinnamon rolls from scratch is surprisingly straightforward, especially when you unlock the magic of two key ingredients: full-fat coconut milk (the kind from a can, not the thinner carton variety) and coconut oil. These plant-based wonders are absolute game-changers in vegan baking, providing the richness and moisture typically found in dairy and eggs, but without any animal products.

Despite being free from butter, eggs, and traditional milk, this dough is remarkably high in fat, thanks to the inherent richness of both coconut milk and coconut oil. This high-fat content is precisely what contributes to its exceptional qualities: a soft, delicate crust that yields effortlessly with every bite, and an incredibly tender, melt-in-your-mouth crumb. The fats in the coconut milk and oil interact with the flour, inhibiting excessive gluten development and ensuring the rolls remain light and pillowy, rather than dense or chewy. It’s this unique combination that allows us to achieve that signature cinnamon roll texture in a completely vegan way.

Using canned coconut milk (preferably full-fat) is crucial here. Its thick, creamy consistency and high-fat content mimic heavy cream or whole milk, contributing richness and a beautiful tenderness to the dough. Coconut oil, when melted and cooled, behaves similarly to softened butter, aiding in the structure and moisture of the dough while imparting a subtle, delicious aroma that complements the cinnamon perfectly. Together, these ingredients create a dough that is not only easy to work with but also delivers an outstanding end result, proving that dairy-free baking can be just as decadent and satisfying.

A smart tip for efficiency and flavor integration: I incorporate half a can of Chef’s Choice coconut milk directly into the dough. This ensures that wonderful richness is infused right from the start. The remaining half of that deliciously creamy coconut milk is then reserved for crafting the luxurious cashew cream cheese icing. In my culinary philosophy, a cinnamon roll simply isn’t complete without a generous topping of rich, tangy cream cheese icing. It’s the perfect counterpoint to the sweet, spiced filling, adding an essential layer of flavor and texture that truly defines these beloved pastries.

While you might be able to find pre-made vegan cream cheese in specialty stores, which you could combine with vegan butter and powdered sugar for your icing, I wholeheartedly encourage you to try this homemade cashew-based version. Not only does it make brilliant use of the leftover coconut milk, minimizing waste, but it also creates an incredibly creamy, smooth, and flavorful icing that rivals any traditional cream cheese frosting. It’s rich, subtly tangy from the lemon juice, and perfectly sweet, making it a truly exceptional topping for these already fantastic vegan cinnamon rolls. Plus, making it from scratch ensures you know exactly what ingredients are going into your delicious treat.

Step-by-Step Guide: How to Make Irresistible Vegan Cinnamon Rolls

Creating these delightful vegan cinnamon rolls involves a few simple steps, resulting in a truly rewarding baking experience. Here’s a detailed breakdown of the process to ensure your rolls turn out perfectly fluffy and delicious every time.

Crafting the Perfect Dough

Begin by activating your yeast. In a small bowl, combine warm water (around 100°F/38°C is ideal for yeast activity), a touch of sugar, and the dry active yeast. Give it a gentle stir to combine, then set it aside for about 5 minutes. During this time, the yeast should become frothy and bubbly, indicating that it’s active and ready to work its magic. This “proofing” step is crucial for ensuring your dough rises beautifully.

While your yeast mixture is proofing, prepare your dry ingredients. In a large mixing bowl, whisk together the all-purpose flour and fine sea salt until well combined. Once the yeast mixture is frothy, add it to the flour mixture, along with the half can of coconut milk and the melted and cooled coconut oil. Stir everything together with a spoon or spatula until a shaggy dough begins to form. At this stage, it might look a little rough, but trust the process!

Once the dough has mostly come together in the bowl, turn it out onto a clean, lightly floured surface. This is where the kneading begins! Knead the dough consistently for approximately 5 minutes. You’ll notice it gradually transform from a sticky, uneven mass into a smooth, elastic, and pliable ball. The goal is to develop the gluten just enough to give the rolls structure without making them tough. Shape the kneaded dough into a neat ball, place it into a clean, lightly greased bowl, and cover it with plastic wrap or a damp kitchen towel. Allow it to rise in a warm, draft-free spot for about an hour, or until it has roughly doubled in size. This first rise is essential for flavor development and achieving that characteristic airy texture.

Preparing the Irresistible Cinnamon Filling

While your dough is busy rising, take advantage of the time to prepare the delectable cinnamon filling. In a small bowl, combine the softened coconut oil, both brown sugar and light brown sugar (the blend adds depth of flavor), ground cinnamon, and a tiny pinch of fine sea salt. Mix these ingredients thoroughly until you have a thick, spreadable paste. The consistency should be easy to spread but firm enough not to run once applied to the dough. This aromatic mixture is what gives cinnamon rolls their iconic taste and fragrance.

Shaping, Second Rise, and Baking

Once your dough has completed its first rise and doubled in size, gently punch it down in the bowl to deflate it. This releases the gases built up during fermentation. Turn the dough out onto a clean, lightly floured surface. Using a rolling pin, carefully roll the dough into a large rectangle, aiming for dimensions of approximately 24 x 12 inches (60 x 30 cm). It’s important to roll it fairly thin and evenly. Position the dough so the long side is facing you – this will make rolling easier.

Now, evenly spread your prepared cinnamon filling over the entire surface of the rolled-out dough, making sure to leave about a half-inch margin clean at the top edge. This clean edge will help seal the roll. Starting from the bottom, tightly roll the dough away from your body, moving towards the clean top edge. The tighter you roll, the more beautiful and defined your cinnamon swirls will be. Once you’ve formed a long log, firmly pinch the seam shut along the top edge to prevent it from unrolling during the next rise and baking.

Carefully cut the log into 12 equal pieces. For the cleanest cuts, consider using unflavored dental floss! Simply slide a piece of floss under the log, cross the ends over the top, and pull them tightly to slice through the dough. Arrange these individual cinnamon rolls in a parchment-lined 9 x 13 inch (23 x 33 cm) baking pan, leaving a little space between each one to allow for expansion. Cover the pan again and let the cinnamon rolls rise for a second time, for about 45 minutes, or until they look visibly puffy and soft. This second rise contributes significantly to their final airy texture.

Preheat your oven to 350°F (180°C). Once the rolls have completed their second rise, bake them for approximately 30 minutes, or until they are golden brown and cooked through. Keep an eye on them towards the end to prevent over-browning. Once baked, remove the pan from the oven and let the cinnamon rolls rest for about 20 minutes before applying the icing. This resting period allows them to set slightly and prevents the icing from melting completely upon contact.

Whipping up the Cashew Cream Cheese Icing

Now for the grand finale: the creamy cashew cream cheese icing! Remember that remaining half can of coconut milk? Pour it into a small saucepan along with the raw cashews. Heat the pan over medium heat, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for about 12 to 15 minutes. This simmering process softens the cashews, making them incredibly easy to blend, and slightly thickens the coconut milk, contributing to the icing’s luxurious texture.

Carefully transfer the hot cashew and coconut milk mixture into a high-speed blender. Add the lemon juice (for that essential tangy “cream cheese” flavor) and a pinch of salt. Process the mixture until it becomes completely smooth and utterly creamy, with no grainy cashew bits remaining. This may take a few minutes. If the mixture appears too thick for your blender to process efficiently, add a tiny bit of non-dairy milk (such as almond or soy milk) one teaspoon at a time, until it reaches a consistency that the blender can handle.

Once blended to perfection, pour the cashew cream into a clean bowl. Gradually beat in the powdered sugar, starting with half a cup and adding more to taste and desired consistency (up to one full cup). You want a smooth, pipeable, and spreadable icing. For optimal thickness and chill, transfer the icing to the refrigerator to chill and thicken for at least 30 minutes, or until you’re ready to spread it generously over your warm (but not piping hot) vegan cinnamon rolls. Spread it evenly, then prepare to enjoy these incredible homemade vegan treats!

Can I let them rise overnight?

Absolutely, YES! In fact, allowing your vegan cinnamon rolls to rise overnight is a fantastic way to streamline your morning routine and enhance their flavor. After you’ve cut the log into 12 individual pieces and carefully placed them in your baking pan, instead of letting them rise at room temperature, simply cover the pan tightly with plastic wrap and transfer it to the refrigerator. The cool temperature of the fridge will slow down the yeast activity, allowing the rolls to undergo a slow, cold rise overnight. This extended fermentation not only develops deeper, more complex flavors but also makes the dough incredibly tender.

When you’re ready to bake them the next morning, remove the pan from the refrigerator about 1 to 1½ hours before baking. This crucial step allows the rolls to come to room temperature and complete their final puffing up before hitting the oven. I personally find that this overnight method makes the entire process quicker and smoother, especially when I’m planning to serve these decadent treats for a special brunch. While the rolls are warming up, you can also make the cashew cream cheese frosting the night before and store it in the fridge, so everything is ready to go for a truly effortless and delicious breakfast or dessert.

Pro Tips for Perfect Vegan Cinnamon Buns Every Time

Achieving bakery-worthy vegan cinnamon rolls is within your reach with a few simple techniques. These tips will help ensure your rolls are not only delicious but also visually stunning, with perfect swirls and an irresistible texture.

1. Roll the Dough Tightly for Beautiful Swirls: This is perhaps the most crucial tip for aesthetically pleasing cinnamon rolls. When you’re rolling the dough into a log after spreading the filling, make sure you roll it as tightly as possible. A loose roll will result in rolls that unravel during baking, or have undefined, gappy swirls, and the filling might even escape. My first attempt wasn’t tight enough, leading to some squished pieces and others bulging out – a lesson learned! A firm, even roll ensures that each slice has a clear, beautiful spiral of cinnamon filling, holding its shape perfectly in the pan and creating that iconic visual appeal.

2. Use Room Temperature Ingredients for Optimal Consistency: The temperature of your ingredients significantly impacts the dough’s texture and the filling’s stability. Ensure your coconut milk and coconut oil (for the dough) are at room temperature. Cold ingredients can shock the yeast, hindering its activation, and make the dough stiff and difficult to knead. Similarly, the coconut oil for the filling should be softened but not melted. If it’s too warm or liquid, the filling will be runny and difficult to spread evenly, and it risks oozing out of the rolls while you’re cutting them or during baking. Room temperature ingredients blend more smoothly, create a more cohesive dough, and prevent any unwanted mess.

3. Employ Dental Floss for Pristine Cuts: Forget using a knife to cut your cinnamon roll log – for the cleanest, most beautiful slices, dental floss is your secret weapon (unflavored, of course!). A knife, even a sharp one, can compress the dough, squishing the layers and distorting the perfect swirl. Dental floss, on the other hand, glides through the soft dough with incredible ease, making a precise, clean cut without any squishing. Simply slide a long piece of unflavored floss underneath the log where you want to make your cut, cross the ends over the top, and pull them tightly in opposite directions. You’ll be amazed at the perfectly round, un-smashed slices you get every time!

Explore More Delicious Vegan Sweet Treats

If these fluffy vegan cinnamon rolls have inspired your plant-based baking journey, you’re in for a treat! There’s a whole world of incredible dairy-free desserts waiting to be explored. Extend your culinary adventure with more of my favorite vegan sweets. You could try my decadent Hawaiian-style chocolate haupia pie, a tropical delight that’s rich and creamy. For a comforting classic with a twist, whip up my vegan banana pudding in jars, perfect for individual servings. If you crave something bright and zesty, my refreshing vegan key lime pie offers the perfect tangy kick. Or, for a super simple, quick sweet fix, try my delightful coconut macaroons that astonishingly require only two ingredients! Each recipe promises a delicious and satisfying plant-based experience.

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Disclosure – Thank you to Chef’s Choice Foods for sponsoring this post! I love both their products and brand values, and I’m so excited to be working with them!

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