Best easy vegan cinnamon rolls with cashew frosting. They’re soft, fluffy, delicious, and healthier because they contain no white sugar, no eggs and are dairy-free! Ideal for a snack, breakfast, or dessert.
*Note: Watch the recipe video for visual instruction! :)
Vegan yeast dough:
Crumble the yeast and dissolve with 1 tablespoon of sugar in the lukewarm milk (approx. 95°F/ 35°C).
Melt the coconut oil and add to the milk mixture. Add the sugar, cinnamon, cardamom and salt. Then add the flour and knead the dough using your hands or in a food processor, until smooth and stretchy, for about 10 minutes. Then put in a large bowl, cover with a damp kitchen towel and let chill on a warm place for 40 minutes.
In the meantime, melt the vegan butter over low heat. Add the coconut sugar, coconut syrup and cinnamon and stir to a syrupy, viscous mixture. Stir in chopped nuts and raisins if desired.
Once the dough volume has doubled, it can be rolled out on a well-floured working surface to a large rectangle, about 1 cm thick.
Then spread the filling evenly over the dough.
Carefully, roll up the dough from the long side, then cut into even sized pieces (approx. 1.4 inch /3.5 cm thick). Place them in a greased or parchment paper lined baking dish, leaving enough space between each cinnamon roll, as they will rise a lot. Let chill for further 30-45 minutes.
Preheat the oven to 356°F (180°C) top and bottom heat.
Optionally brush the cinnamon rolls with a little melted vegan butter before baking and bake for about 20 minutes.
Cashew coconut frosting:
Mix all ingredients for the frosting in a high-speed blender, until you get a smooth and creamy sauce. Add a little more plantbased milk to thin, if needed. (If you don‘t have a blender, you can simply use cashew butter. Just mix the ingredients together using a whisk).
Allow the cinnamon buns to cool slightly after baking and pour over the frosting.
Enjoy while they’re still warm!
You can use spelt flour or a gluten-free flour blend but you'll get the fluffiest result by using regular plain all-purpose flour.
If you don‘t want to bake all of the cinnamon rolls at the same time, you can freeze them individually after walking. Simply lay the rolls next to each other with a little distance between on a plate and place it in the freezer for about 2-3 hours. After pre-freezing you can put them in a sealed container or freezer bag because so they do not stick together anymore.
The cinnamon rolls taste best when they're freshly baked, so I recommend eating them within 2 days. But you can also freeze baked leftovers. When serving, simply thaw and rebake briefly in the oven.
Nutrition is calculated automatically and should be used as estimate.