There’s something magical about the smell of gingerbread spices mingling with cinnamon rolls fresh from the oven. These super easy vegan gingerbread cinnamon rolls combine those cozy flavors into a soft, fluffy treat you'll want to make again and again. Whether you’re new to vegan baking or a seasoned pro, this recipe is approachable and yields delicious results every time.
You’ll love how the warm spices of ginger, cinnamon, and molasses come together in a tender roll that’s perfect for holiday mornings or weekend brunch. Plus, making these vegan gingerbread cinnamon rolls is a fun way to enjoy a classic comfort food without any animal products.
Why You'll Love This Recipe
- Super easy to make with simple pantry staples
- Soft, fluffy texture with warm gingerbread spice
- Completely vegan and dairy-free, perfect for plant-based diets
- Great for holiday breakfasts or cozy gatherings
- Includes a creamy vegan glaze for extra indulgence
Ingredients
Gather these everyday ingredients to make your vegan gingerbread cinnamon rolls. The dough is enriched with warm spices, and the filling has just the right balance of cinnamon and sugar.
- 3/4 cup unsweetened plant-based milk (almond, soy, or oat)
- 1/4 cup coconut oil, melted
- 1/3 cup brown sugar, packed
- 2 1/4 teaspoons active dry yeast (one packet)
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup molasses
- 1/2 cup brown sugar (for filling)
- 2 tablespoons vegan butter, softened (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons vegan cream cheese, softened (for glaze)
- 1 tablespoon plant-based milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes (including rising)
- Servings: 8 rolls
- Calories: Approximately 280 per roll
How to Make Super Easy Vegan Gingerbread Cinnamon Rolls
- Warm the plant-based milk to about 110°F and stir in the yeast and 1 tablespoon brown sugar. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine 3 cups flour, ground ginger, cinnamon, cloves, nutmeg, and salt. Add the yeast mixture, melted coconut oil, molasses, and remaining brown sugar. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- Preheat your oven to 350°F. Roll the dough into a 12x15 inch rectangle. Spread the softened vegan butter evenly over the dough, then sprinkle with the filling mixture of brown sugar and cinnamon.
- Starting at the long edge, tightly roll the dough into a log. Slice into 8 equal rolls and place them cut side up in a greased 9x13 inch baking dish. Cover and let rise for another 20 minutes.
- Bake the rolls for 18-20 minutes until golden brown and cooked through. Remove from the oven and let cool slightly.
- To make the glaze, whisk powdered sugar, vegan cream cheese, plant-based milk, and vanilla extract until smooth. Drizzle generously over warm rolls before serving.
Tips for the Best Results
- Make sure the plant-based milk is warm but not hot to activate the yeast properly.
- Knead the dough until smooth to develop gluten for soft rolls.
- Use fresh yeast for better rise and texture.
- Don’t skip the second rise; it makes the rolls fluffy and tender.
- Allow rolls to cool slightly before glazing to avoid melting the glaze too much.
Storage and Reheating
Store leftover vegan gingerbread cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To keep them longer, freeze the rolls individually wrapped for up to 2 months.
Reheat refrigerated or frozen rolls in a preheated 350°F oven for 8-10 minutes or until warmed through. You can also microwave for 20-30 seconds, but the oven method helps maintain their soft texture.
Frequently Asked Questions
Can I use gluten-free flour for this recipe?
Yes, you can substitute a gluten-free all-purpose flour blend, but the texture might be slightly different and less elastic. Make sure the blend contains xanthan gum or another binder for best results.
What plant-based milk works best here?
Almond, soy, or oat milk all work well. Choose unsweetened varieties to control sweetness and flavors. Avoid flavored milks to keep the spice notes pure.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it rise once, then refrigerate it overnight. Bring it to room temperature before rolling and shaping the cinnamon rolls.
How spicy are these vegan gingerbread cinnamon rolls?
They have a warm, gentle spice from ginger, cinnamon, cloves, and nutmeg without being overpowering. You can adjust the spice levels to your preference by reducing or increasing the amounts.
