You’ll never believe these soft and sweet Vegan Cinnamon Rolls are under 200 calories!
When I asked my grandma for her cinnamon rolls recipe, you know what she said?
“I don’t have one. I just go by feel.”
So, that’s what I did. I went by feel, wanting to recreate the flavors of my childhood. Because there’s something about cinnamon rolls that just brings back the memories, right? Whether you popped the dough out of a Pillsbury can or, like me, had a grandma who made them for every breakfast gathering, the experience was always wonderfully the same. Thanks to all that cream cheese icing, you ate way too many and felt both awful and amazing afterward. Yep. I think we all have those memories of biting into those swirly, spicy-sweet rolls.
Well, these vegan cinnamon rolls take all that nostalgia and add a low-calorie twist. They’re pillowy soft, with a gooey center that practically melts in your mouth. Each bite perfectly combines fluffy, airy bread and spicy-sweet cinnamon and coconut sugar, hitting your taste buds from every angle. My husband devoured four of them in one sitting, which tells you all you need to know.
Are Vegan Cinnamon Rolls Healthy?
Compared to what you’d find at your local Cinnabon, absolutely! They’re free from refined sugars courtesy of the coconut sugar and monkfruit. Moreover, they’re dairy-free, so vegans and those with lactose intolerance can enjoy these without worry. Sure, you can make them even healthier by using less coconut sugar, but come on, people! We’re talking about cinnamon rolls here!
Freezing Vegan Cinnamon Rolls
It’s easier than you think! First, allow them to cool after they’ve come out of the oven. Then, wrap them in plastic or tinfoil. The rolls can be kept in the freezer for up to 3 months.
When it comes time to eat them, let the rolls thaw first in the fridge overnight. The next day, preheat your oven to 350-360°F and bake the rolls until they’re slightly crispy on the outside and gooey on the inside—this should take 10 to 15 minutes. You can also microwave the rolls for 30-60 seconds to warm them up, but you sacrifice that crispiness.
How to Make Ahead and Store
To store vegan cinnamon rolls, you can wrap them in plastic wrap or aluminum foil or place them in an airtight container. This will help keep them fresh and prevent them from drying out. You can store the cinnamon rolls at room temperature for a few days or in the refrigerator for up to 1 week. To reheat the rolls, microwave them for a few seconds or warm them in the oven at a low temperature until they are heated through.
Serving Suggestion
I like serving these vegan cinnamon rolls warm, straight from the oven, with a hot cup of freshly ground coffee or even a Hot Toddy Cocktail! For something even more decadent, pair them with a mug of Vegan Hot Chocolate. Or enjoy the rolls as part of a simple brunch spread alongside a Tofu Scramble and a Coconut Milk Quinoa Fruit Salad!
Recipe
Ingredients
For the cinnamon rolls:
- 1 1/4 cups cornstarch (176g)
- 1/2 cup oat flour, GF if needed (60g)
- 6 Tbsp white rice flour (56g)
- 2 tsp xantham gum (make sure it’s a vegan brand)
- 1 tsp salt
- 2 tsp Red Star Platinum Yeast (almost one package – don’t use the whole package)
- 6 Tbsp water
- 3 Tbsp agave
- 2 Tbsp unsweetened vanilla almond milk
- 3 Tbsp dairy-free butter
- 1/4 cup dairy-free plain yogurt, at room temperature
- 1/4 cup unsweetened applesauce, at room temperature
For the filling:
- 4 Tbsp dairy-free butter, softened to room temperature
- 4 Tbsp coconut sugar
- 1 Tbsp monkfruit (or sugar)
- 1 Tbsp ground cinnamon
For the frosting:
- 6 Tbsp dairy-free cream cheese, softened to room temperature
- 1/2 tsp vanilla extract
- 1 cup sugar-free powdered sugar (or regular)
- 2 Tbsp unsweetened vanilla almond milk
Instructions
- Preheat your oven to 200 degrees. Once heated, turn it off. This will be where you let your buns rise.
- In a medium bowl, mix together the dry ingredients – the cornstarch, oat flour, rice flour, xantham gum, salt and yeast.
- In a microwave safe, measuring cup, heat the water, agave, almond milk and butter until it reaches 110-120 degrees F. You don’t want it hotter than that or it will kill the yeast. Add the mixture into the bowl with the flour, along with the yogurt and applesauce. Stir until the yogurt is well mixed and the dough is soft, and pretty sticky.
- Turn the dough out onto a lightly floured surface (I use cornstarch) and knead for 3-4 minutes, until it just comes together. You'll need to keep adding cornstarch to the surface, a little at a time, so the dough doesn't stick. Don't knead too long, or they won't be as fluffy! Spray the bowl that it was in with cooking spray and place it back inside to let it rest for 10 minutes.
- Once the dough has rested, roll it on a lightly floured surface to a 14×8 inch rectangle. Spread the butter from the filling all over it.
- In a small bowl, mix together the coconut sugar, monkfruit and cinnamon. Spread all over the dough using your fingers to really rub it in.
- TIGHTLY roll the dough up and cut into 11 bigger buns, or 12 smaller. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
- Spray a 9 inch circular baking dish (I used a pie dish) with cooking spray and place the rolls inside. Cover lightly with tinfoil and let the buns rise in the heated oven for 90 minutes.
- Once risen, remove the buns from the oven and heat the oven to 375° F. Bake the rolls for 20-22 minutes, until lightly golden brown. Then, lightly cover with tinfoil to prevent too much browning, and bake for an additional 6-10 minutes.
- While the buns bake, whisk together the softened cream cheese, vanilla, powdered sugar and almond milk until smooth.
- Pour the glaze over the buns and serve immediately!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Good