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Thursday, 20 September 2018

Gingerbread cinnamon roll recipe

Vegan, quick & easy.

Light & fluffy gingerbread cinnamon rolls, with a silky smooth dairy-free vanilla cream cheese frosting...topped with a dash of ground ginger! 
Perfect to enjoy, tucked up in a blanket on a cold day, along with a gingerbread latte. Doesn't that sound wonderful & cosy?!

These rolls have a delicious and mild gingerbread flavour which is warming, perfect for Fall/Autumn time.
They're fun to make, as well as tasting delicious! I can assure you, you will want more than one- haha!!!

These gingerbread rolls can be enjoyed for breakfast/dessert or whenever you want a flavourful treat.
Best thing is....they can be enjoyed hot/fresh out of the oven- YUM!!!

Preparation- Around 3 hours
Baking time- 20-25 minutes
Makes- Approximately 10 rolls
Level- Medium

Ingredients for the rolls
-240ml of dairy-free milk 
-2 tablespoons of dairy-free butter 
-1 sachet of active dry yeast powder (9g)
-1 tablespoon of golden caster sugar
-410g of self-raising flour

Ingredients for the gingerbread sugar
-60g of golden caster sugar
-10g of dark demerara sugar
-1 tablespoon of ground ginger
-1 teaspoon of ground cinnamon
-1 teaspoon of mixed cloves

Ingredients for the glaze
-350g of icing sugar
-1 teaspoon of vanilla extract
-1 tablespoon of dairy-free cream cheese
-3 tablespoons of dairy-free milk

To make the rolls
Step 1- Place the dairy-free milk and butter into a saucepan and heat until melted.
Allow to cool a little.
Step 2- Pour into a bowl and sprinkle in the yeast and mix.
Pop into a warm place and cover with a tea towel for the yeast to activate.
This will take around 15 minutes.

Step 3- Once the yeast is foamy, add in the sugar and mix until combined.

Step 4- Add the flour to the yeast mixture a little at a time until sticky dough forms.

Step 5- Knead on a lightly floured surface for a few minutes until a smooth dough forms.
Step 6- Place into a lightly oiled bowl and cover with a clean tea towel.
Place in a warm area for approximately 2 hours to rise. You want it to double in size.

Step 7- Flour a clean surface and roll out the dough into a rectangular shape.
Step 8- Spread butter all over the dough.

Step 9- Mix the gingerbread sugar ingredients together in a bowl then sprinkle over the melted butter, making sure it's even.

Step 10- Starting at a long side, roll the dough into a log, pinching it as you go to keep it rolled up. 

Step 11- Once in a log, using a knife or string, cut into 1 - 2 inch rolls.

Step 12- Generously grease a square tin with melted butter and line up the cinnamon rolls, leaving space as they will rise.

Step 13- Brush melted butter over each roll.

Step 14- Cover with a clean tea towel and pop back into a warm area and allow to rise for 20 minutes.

Step 15- Preheat your oven to 180 degrees c.

Step 16- Once the rolls have grown in size, pop them into the middle of the preheated oven and bake for 20-25 minutes, or until golden in colour.

Step 17- Once baked, remove from the oven and set aside.

To make the glaze
Step 1- Place the icing, vanilla, cream cheese and milk into a food processor/blender and whizz up until smooth.
Add as much milk as needed for a smooth glaze.
Step 2- Smooth over the rolls until fully coated.
Serve while warm.

Best enjoyed warm, day of making.
Once cooled, store in a sealed container. 

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Holly Jade


  1. These look so delicious and perfect for Fall brunch! YUM!

  2. I’m just making these now x I’ll let you know how they go. they smell amazing though ;)


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