Fluffy Vegan Cinnamon Rolls


Fluffy Vegan Cinnamon Rolls

Fluffy cinnamon rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!

Fluffy Vegan Cinnamon Rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!

Obsessed with cinnamon rolls lately!

If you don’t have apples around, you can swap the apples out for banana and then you will enjoy banana cinnamon rolls…

And boy, are they good!

Fluffy Vegan Cinnamon Rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!

I made this recipe using caramelized bananas earlier and let me tell you- SO good!

All I did was cook frozen bananas in their own liquid until they were soft and brown caramel was bubbling from the fruit sugars.

Then, I took the banana off the stove heat and transferred them onto the dough for the filling!

So good and easy!

Fluffy Vegan Cinnamon Rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!
How to make coconut oil cinnamon rolls:

To top these off, there are a few options:

First, I have a maple glaze that would be bomb on these- and it’s vegan.

Find that recipe here.

Fluffy Vegan Cinnamon Rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!

Or you can do the traditional cream cheese way, which I give instructions for below.

To make that recipe vegan, simply swap the cream cheese out for a vegan cream cheese.

Vegan cream cheese is usually made from cashews or almonds and I just buy it at the grocery store or make it at home.

Fluffy Vegan Cinnamon Rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!
Print Recipe
Fluffy Vegan Cinnamon Rolls
Fluffy cinnamon rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!
Ingredients
Dough
Filling
Frosting
Info
Passive Time 60 minutes
Cook Time 30 minutes
Prep Time 15 minutes
Servings
cinnamon rolls
Course Dessert
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Info
Passive Time 60 minutes
Cook Time 30 minutes
Prep Time 15 minutes
Servings
cinnamon rolls
Course Dessert
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Ingredients
Dough
Filling
Frosting
Instructions
  1. Heat coconut oil, almond milk, and coconut sugar for dough in a small saucepan until it reaches 110F degrees.
  2. Sprinkle yeast over warmed milk and set for 5 minutes until yeast becomes bubbly.
  3. Add 2 cups of flour into the milk mixture. Stir with a wooden spoon until just combined. Cover with a clean towel and allow to rise in a warm area for 60 minutes.
  4. Once dough has risen, add salt, baking powder, and remaining flour. Stir until combined.
  5. On a floured surface, kneed dough until it looses it's stickiness (doesn't stick to the surface). With a rolling pin, roll dough into 1/4" thick rectangle.
  6. Core and dice apple, then add to a small saucepan with about 1-2" water, cover with a lid and cook until apples are soft, then drain water (this should take around 8 minutes).
  7. Mash apples and spread over dough. In a small bowl, stir together coconut sugar and cinnamon for filling, then sprinkle evenly over dough. NOTE: These are not very sweet intentionally, so if you like a sweeter dessert, I suggest adding more sugar and/or chopped dates to the filling and frosting! Roll dough into a log and cut about 2" cinnamon rolls.
  8. Line a 4" by 6" baking dish with parchment paper and set cinnamon rolls into it. Bake on 350F for 30 minutes until golden on top.
  9. In a small hand blender combine ingredients for frosting until smooth, then spread over cinnamon rolls and serve!
Nutrition Facts
Fluffy Vegan Cinnamon Rolls
Amount Per Serving
Calories 346 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat NaNg 0%
Trans Fat NaNg
Polyunsaturated Fat 0.02g
Monounsaturated Fat 1g
Cholesterol NaNmg 0%
Sodium 466mg 19%
Potassium 126mg 4%
Total Carbohydrates 58g 19%
Dietary Fiber 4g 16%
Sugars NaNg
Protein 5g 10%
Vitamin A 2%
Vitamin C NaN%
Calcium 8%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Fluffy Vegan Cinnamon Rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!

14Comments

Add yours
    • 7
      Kaylie

      Hi Marisa, any dairy-free frosting will work! I have this one that goes well with it- 1/2 cup coconut butter
      1 tablespoon maple syrup room temp
      1 tablespoon palm oil shortening
      1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be. For the frosting, combine all of the ingredients in a blender or food processor for about 1 minute until smooth. Do not over whip- this will cause the frosting to clump.

  1. 10
    Jenny Bernal

    So very excited to make these! Thank you for sharing. Do you know if I can make these the night before, stick them in the fridge and bake the next morning? My kids will be too excited to wait 🙂 haha

  2. 12
    Barbara

    Oh, darn. With “gluten-free” in your website name, I was pretty excited to see this recipe. What a let-down to learn that they’re made with wheat flour! 🙁

    • 13
      Kaylie

      Hi Barbara, yes- I could see how that could be confusing. I have switched my diet in the recent years and eat gluten now that my allergens have been healed, so I will occasionally share some of my new baking adventures, but the bulk of my recipes will continue to be paleo or gluten free. 🙂

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