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Soft, gooey, and loaded with warm holiday spices, these Vegan Gingerbread Cinnamon Rolls are the ultimate cozy treat! With a molasses-infused filling and a drizzle of sweet frosting, they’re perfect for breakfast and dessert and make for a wonderful Christmas morning meal!
Looking for more vegan breakfast ideas? Try my Classic vegan cinnamon rolls as well as my Oat Flour Pancakes AND my Vegan French Toast!
Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make the PERFECT Vegan Cinnamon Rolls using a Taylor food scale to measure the flour!
There’s NOTHING I love more than a good pan of fresh cinnamon rolls on Christmas morning! Especially when I’m able to prep them the night before for MINIMAL work the morning of.
I wanted to elevate my cinnamon roll game this holiday season with these GINGERBREAD Cinnamon Rolls- they’re like the classic but with a slight flavor twist that you’ll love!
Why You’ll LOVE This Recipe
- Easy to customize: Add nuts, raisins, or swap the frosting for a vegan cream cheese glaze!
- Holiday vibes in every bite: Packed with warm gingerbread spices like cinnamon, nutmeg, and ginger!
- Vegan-friendly: Perfect for anyone following a plant-based diet. if you only need these to be egg free, feel free to use regular milk and butter.
- Make-ahead option: Prep them the night before for a stress-free holiday breakfast.
- Soft, fluffy, and gooey: The perfect texture for a cinnamon roll.
The Importance of Measuring Flour by Weight
When it comes to baking, precision is key—and this is especially true for flour. While using measuring cups might seem like the easiest option, it’s also the most inconsistent. A cup of flour can vary greatly depending on how you scoop it—sometimes you’ll end up with too much flour, which can make your dough tough and dense. Other times, you might not have enough, leaving your dough too sticky to work with.
That’s why I highly recommend measuring your flour by weight. Using a kitchen scale ensures that you get the exact amount called for in the recipe, every single time. Most baking recipes (including this one!) work best with a standard measurement of 120 grams of flour per cup.
Don’t have a kitchen scale yet? They’re affordable, easy to use, and a total game-changer for baking. Trust me—you need one! THIS is the Taylor scale I used for this recipe
Ingredients we’re working with
- Sugar: good old fashioned white sugar works great.
- All purpose flour: I suggest getting a higher quality flour for this recipe. I’ve never tried making this particular recipe gluten free but if that’s something you’re interested in, your best bet is to use a gluten-free 1-1 flour.
- Plant-based milk: any kind of plant based milk would work well in this recipe including coconut milk, soy milk or oat milk.
- Vegan butter: I’ve been really liking the Country Crock plant butter lately but whatever you have will work well!
- Active dry yeast and salt
- Brown sugar and vegan butter for the filling PLUS some warming spices
- Molasses: for that classic gingerbread taste!
Tips for success
- Don’t overheat the milk mixture: If the milk is too hot, it’ll kill the yeast. Aim for a “bathwater” temperature—around 110°F. I use this Taylor digital thermometer to make sure the temperature is just right!
- Let your dough rise in a warm spot: If your kitchen is cold, you can let the dough rise in a slightly warmed oven (turn it on for 1-2 minutes, then off).
- Soft butter is key for the filling: Ensure the butter is spreadable but not melted to get that perfectly gooey filling we all love!
- Use a sharp knife or dental floss to slice: Dental floss ensures clean cuts without squishing the dough. A good cerated knife also works well.
- Frost while warm: Spread the frosting while the rolls are still hot to let it melt into the crevices—heavenly!
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Place in an airtight container and refrigerate for up to 5 days. Reheat before serving.
- Freezer: Freeze unfrosted rolls for up to 3 months. When ready to enjoy, simply thaw, warm, and frost.
If you try this Vegan Gingerbread Cinnamon Rolls recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy baking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.
And don’t forget to tag me on Instagram @foodwithfeeling!
Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!
More vegan breakfast ideas for you:
Gingerbread Cinnamon Rolls
Ingredients
For the dough:
- 1 ½ cups milk of choice, at room temperature*
- ⅓ cup vegan butter, melted
- ¼ cup organic sugar
- 1 packet active dry yeast, 2 1/4 teaspoon of yeast
- 4 cups flour (500g), divided
- ¾ teaspoon salt
For the filling:
- ½ cup vegan butter at room temperature, you want it to be soft enough to spread along the dough
- 3 tablespoons molasses
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground ginger
For the frosting:
- 1 cup powdered sugar
- 1 tablespoon milk of choice
Instructions
- In a small saucepan, mix together the milk, butter, and sugar. Cook over low-medium heat, stirring frequently, until the sugar is dissolved and the liquid reaches 110 degrees F. It should feel like a nice hot bath but should NOT be too hot to touch. If your liquid gets too hot, you need to let it cool down (roughly to 110 degrees) before proceeding —hot liquid will ruin the yeast.. Remove from the heat.
- Sprinkle the packet of yeast over top of the milk mixture and let sit for 2 minutes so the yeast can activate. Pour the mixture into a large bowl.
- Add in 3 1/2 cups of flour and the salt. Mix with a wooden spoon until just combined. Cover the bowl and let the dough rise for 1 hour. It should rise to nearly double.
- Pre-heat the oven to 350 degrees F and grease a roughly 9×13 inch casserole dish and set aside.
- In a small bowl, mix together the butter, molasses, brown sugar, cinnamon, nutmeg, and ginger for the filling. Set aside.
- Add an additional 1/2 cup of flour to the dough and mix with your hands until combined. It will be a little shaggy at this point. Turn out onto a well floured surface and knead for about 3 minutes. If the dough is sticky at all, add more flour, 1 tablespoon at a time.
- On a floured surface, roll the dough out into a rectangle that’s roughly 15 x 9 inches. Stretch the corners just a bit to make sure that everything is even.
- Spread the softened butter on the dough leaving about a 1/4 inch margin around the edges. Evenly sprinkle on the brown sugar and cinnamon mixture.
- Starting at one of the longer edges, tightly roll up the dough and place the log seam side down. Cut the dough into 12 even pieces and then place them into the prepared baking dish. Cover the dish and let rise again for 30 minutes. If desired, you can cover the dish and place it into the fridge overnight so they're ready to bake in the morning.*** Bake for 30 minutes.
- Prepare the frosting by whisking together the frosting ingredients. Once out of the oven, frost immediately and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
