There’s something truly magical about waking up to the smell of freshly baked cinnamon rolls, especially when they’re infused with warm gingerbread spices. These vegan gingerbread cinnamon rolls are the perfect treat to brighten your morning or add festive cheer to any day.
Whether you’re vegan or simply looking for a delicious plant-based twist on a classic, this recipe combines soft, fluffy dough with a fragrant gingerbread filling that’s sure to become a favorite. You’ll love how easy it is to make and how irresistible they taste!
Why You'll Love This Recipe
- Soft, tender rolls with a perfect gingerbread spice blend.
- Completely vegan—no eggs or dairy required.
- Easy to prepare with common pantry ingredients.
- Great for holiday breakfasts or cozy weekend treats.
- Rich, creamy vegan glaze that complements the spiced filling.
Ingredients
Gather these simple ingredients to make your vegan gingerbread cinnamon rolls from scratch. The dough is fluffy and soft, while the filling bursts with classic gingerbread flavors.
- 3/4 cup warm plant-based milk (such as almond or soy), about 110°F
- 1/4 cup brown sugar, packed
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup brown sugar, packed (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/4 cup coconut oil, melted (for filling)
- 1/4 cup molasses (for filling)
- 1/2 teaspoon salt (for filling)
- 4 ounces vegan cream cheese, softened (for glaze)
- 1 cup powdered sugar (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- 2-3 tablespoons plant-based milk (for glaze)
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes (includes rising)
- Servings: 10 rolls
- Calories: Approximately 280 per roll
How to Make Vegan Gingerbread Cinnamon Rolls
- In a small bowl, combine warm plant-based milk, brown sugar, and yeast. Stir gently and let sit 5-10 minutes until foamy and active.
- In a large mixing bowl, whisk together flour, salt, ground ginger, cinnamon, cloves, and nutmeg. Add melted coconut oil, applesauce, molasses, and the yeast mixture. Stir until a dough forms.
- Turn dough onto a floured surface and knead about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
- Meanwhile, prepare the filling by mixing brown sugar, cinnamon, melted coconut oil, molasses, and salt in a small bowl. Set aside.
- Once dough has risen, punch it down gently and roll it out into a 12x16 inch rectangle on a floured surface.
- Evenly spread the gingerbread cinnamon filling over the dough, leaving a small border on the edges.
- Starting from the long side, tightly roll the dough into a log. Cut into 10 equal slices and place them in a greased 9x13 inch baking dish.
- Cover the rolls with a clean towel and let them rise for another 30 minutes until puffy.
- Preheat the oven to 350°F. Bake rolls for 20-25 minutes until golden brown and cooked through. Remove from oven and let cool slightly.
- While rolls cool, prepare the glaze by whipping together vegan cream cheese, powdered sugar, vanilla extract, and plant-based milk until smooth. Drizzle generously over warm rolls before serving.
Tips for the Best Results
- Make sure your plant-based milk is warm, not hot, to properly activate the yeast.
- Allow enough rising time for airy, fluffy rolls—don’t rush these steps.
- Use fresh spices for a more vibrant gingerbread flavor.
- If dough feels sticky, add flour gradually but avoid making it too dry.
- For an extra festive touch, sprinkle chopped pecans or walnuts over the filling before rolling.
Storage and Reheating
Store leftover vegan gingerbread cinnamon rolls in an airtight container in the refrigerator for up to 4 days. They keep well chilled and can be enjoyed cold or warmed.
To reheat, warm individual rolls in the microwave for 20-30 seconds or in a preheated 325°F oven for 10 minutes until soft and gooey again. You can also freeze the unbaked rolls on a tray, then transfer to a freezer bag for up to 2 months. Thaw and bake as directed for fresh-baked goodness anytime.
Frequently Asked Questions
Can I use gluten-free flour for these rolls?
Yes, you can substitute a gluten-free all-purpose flour blend, but the texture may be slightly different and less elastic. Adding a binding agent like xanthan gum can help improve dough structure.
What’s a good substitute for coconut oil in this recipe?
Vegan butter or neutral oils like canola or vegetable oil work well in place of coconut oil. Just use the same quantity called for in the recipe.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before rolling and adding filling.
How spicy are these gingerbread cinnamon rolls?
They have a warm, balanced spice level that’s not overpowering—perfect for all ages. You can adjust the amount of ground ginger and cloves to suit your taste.
