Description

Delight in these soft, fluffy Cinnamon Rolls with Cream Cheese Frosting (plant-based) that provide a warm, cozy treat perfect for breakfast or dessert. Featuring a perfectly spiced cinnamon swirl and a luscious, creamy plant-based cream cheese frosting with natural vanilla and a hint of natural gelling agent, this recipe uses simple pantry staples to create an irresistible sweet and comforting experience.

Ingredients

Scale

Dough Ingredients

4 cups all-purpose flour
2 1/4 teaspoons active dry yeast (one packet)
1 cup warm plant-based milk (about 110°F)
1/4 cup granulated sugar
1/4 cup softened plant-based butter
1/2 teaspoon salt

Filling Ingredients

1/4 cup softened plant-based butter
3/4 cup brown sugar
2 tablespoons ground cinnamon

Cream Cheese Frosting Ingredients

8 oz plant-based cream cheese, softened
1/4 cup softened plant-based butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract (natural)
1/4 teaspoon natural gelling agent
Optional: 1/4 teaspoon vegetarian Worcestershire sauce (natural) for subtle tang

Instructions

Prepare the Dough: Warm the plant-based milk to about 110°F. Dissolve the active dry yeast with a pinch of the granulated sugar in the milk and let it sit until frothy, about 5 minutes. In a large bowl, combine the flour, remaining sugar, and salt. Gradually add in the yeast mixture and softened plant-based butter. Mix until a soft dough forms.
Knead and Let Rise: On a lightly floured surface, knead the dough for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise in a warm place until doubled in size, about 1 to 2 hours.
Prepare the Filling: In a small bowl, mix softened plant-based butter, brown sugar, and ground cinnamon until well combined and spreadable. This mixture will create the warm cinnamon swirl inside the rolls.
Roll Out and Fill: Punch down the risen dough gently and roll it out into a large rectangle on a floured surface. Spread the cinnamon sugar filling evenly over the dough, leaving a small border along one edge.
Shape the Rolls: Carefully roll the dough into a tight log starting from the longer edge. Slice the log into equal pieces, about 1.5 inches thick. Place the rolls into a greased baking dish, leaving space for expansion.
Final Rise and Bake: Cover the rolls loosely and let them rise again until puffy, approximately 30 to 45 minutes. Preheat the oven to 350°F. Bake the rolls until golden brown, about 25 to 30 minutes.
Make the Cream Cheese Frosting: While the rolls bake, whip together the softened plant-based cream cheese, softened plant-based butter, powdered sugar, vanilla extract (natural), vegetarian Worcestershire sauce (natural) if using, and natural gelling agent until smooth and creamy.
Frost and Serve: Allow the baked rolls to cool slightly before generously spreading the cream cheese frosting over the warm buns, allowing it to melt into every cinnamon swirl for maximum indulgence.

Notes

Make sure the plant-based milk is warm but not hot to avoid killing the yeast.
Use a sharp knife or unflavored dental floss for clean slicing to maintain the roll shape.
Avoid overbaking; pull the rolls out once they turn light golden brown to keep them soft.
Soften plant-based butter properly for easy mixing and spreading in both dough and frosting.
For melty frosting, apply the cream cheese frosting while rolls are warm but not too hot.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll with frosting
Calories: 320
Sugar: 20g
Sodium: 230mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: cinnamon rolls, plant-based cinnamon rolls, vegan cinnamon rolls, cream cheese frosting, sweet rolls, breakfast bake, cinnamon swirl