Now you can enjoy your favorite classic cinnamon rolls for breakfast or dessert that are both vegan and gluten free! With a super tasty and creamy icing made from cashews.
Traditional cinnamon rolls but make ’em vegan & gluten free! Finally, a SIMPLE yet delicious cinnamon roll recipe I am OBSESSED with. I have to say, out of all of the baking I have attempted, cinnamon rolls were always 2nd hardest for me (the first being macarons & omg never again). But after this recipe, boy, I’ll be making them every weekend! The dough only requires FIVE ingredients & is super goey. And the icing is made with cashews and coconut cream and just so AMAZING.
Vegan and Gluten Free Cinnamon Rolls with Maple Cashew Cream Cheese Icing
Now you can enjoy your favorite classic cinnamon rolls for breakfast or dessert that are both vegan and gluten free! With a super tasty and creamy icing made from cashews.
Servings: 9 Rolls
Ingredients
Dough
- 4 cups Gluten Free 1 to 1 Baking Flour
- 2 ¼ tsp Active Dry Yeast ((or 1 packet))
- 1 tsp Sea Salt
- ¼ cup Maple Syrup
- 1 ½ cup Unsweetened Almond Milk, at room temperature
Cinnamon Sugar Filling
- 3 tbsp Vegan Butter
- ¼ cup Coconut Brown Sugar
- 2 tbsp Cinnamon
- ½ tsp Sea Salt
Maple Cashew Cream Cheese Icing
- ¾ cup Cashews, soaked overnight
- ½ can Coconut Cream, top creamy part
- ⅓ cup Unsweetened Almond Milk
- ⅓ cup Monk Fruit Powdered Sugar
- 2 tbsp Maple Syrup
- 1 tbsp Coconut Oil, melted
- 2 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1 tsp Cinnamon
- Pinch of Sea Salt
Instructions
Dough
- Add your flour, yeast, and salt to a large mixing bowl. Use a wooden spoon to mix.
- Then add in your syrup and milk. Mix until evenly incorporated.
- Dump out the dough on a floured surface. Knead only a few times until a ball forms.
- Spray your bowl with some coconut oil and add the dough back.
- Cover with a towel and let it rise for at least an hour in a warm area.
Cinnamon Sugar Filling
- Add butter to a small bowl. Microwave for ~10 secs to slightly soften.
- Then mix in the remaining ingredients. Set aside.
Maple Cashew Cream Cheese Icing
- Add everything to a countertop blender. Pulse until creamy.
- Add more or less milk for desired consistency. Set aside.
Rolls
- Once the dough has risen, add back to a floured surface. Use a roller (or wine bottle, etc.) to roll out into a thin rectangle. You want each roll to be at least 2 inches thick.
- Spread an even layer of the filling, leaving about half an inch empty around the edges. Slightly wet the edges to help seal. Then tightly roll into a cylinder.
- Cut into ~9 rolls and place into a large baking dish.
- Optional – If you have the time, I suggest letting the rolls rise once more before baking. Cover with a towel and let it rest for another hour. You can forgo this step (like I did because I'm impatient) and still get soft fluffy rolls! Just may not be as big.
- Bake at 350* for 30-35 minutes.
- I like to ice them when they're still warm so ~10-15 minutes after they're out of the oven. You may have some leftover icing which you can use for future recipes!
Video Tutorial
@tishasveggieeats Vegan Cinnamon Rolls 🍩 Part 2 for Icing! Recipe on IG: @tishasveggieeats #tiktokfoodie#foodie#recipes#veganrecipes#homechef#letscook#fyp#foodblog#yum
♬ Driving to Hawaii – Piglet Spacey
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
- I suggest this Gluten-Free 1 to 1 Flour but Regular All-Purpose or Bread Flour should work just as well for this recipe.
- You can sub the maple syrup for something like cane sugar, honey, agave, etc. If using dry sugar, mix in with your dry ingredients before adding in the milk.
- You can also use any nut milk. Just be sure it is unsweetened and unflavored.
- When blending the icing, it may not seem smooth. For me, it was because my milk was cold and hardened the coconut cream, leaving a “chunky” looking icing. But don’t be alarmed! Once you add to the warm rolls, the icing will smoothen and be super creamy.
- Store either in the same baking dish with a plastic wrap or transfer to an air-tight container. Keep in the fridge for up to a week.
- The best way to eat leftovers is to microwave a roll for 25-30 seconds. The rolls will harden in the fridge so heating gets them really nice and doughy again but also perfectly melts the icing. It will taste just like it’s fresh out of the oven!
- You can also prep the dough beforehand. After the first rise, place your covered bowl in the fridge the night before. Then, follow the remaining instructions for fresh-baked cinnamon rolls in the morning! You can also freeze it in a plastic bag to keep for up to 3 months!
Suggested Equipment
Save this recipe to your Pinterest Board and share it with your family and friends!
Be sure to tag @tishasveggieeats on Instagram and hashtag #tishasveggieeats!
Leave a Reply