Move aside cinnamon rolls, there’s a new roll in town…. the GINGERBREAD cinnamon rolls! They are filled with a spiced ginger molasses filling and topped off with a creamy and delicious vanilla cream cheese icing. Vegan, easy to make and fool proof!
Vegan Gingerbread Cinnamon Rolls
I will ALWAYS choose a cinnamon roll over any waffle or muffin for breakfast, hands down. Christmas is a time for indulging and I will probably be making these rolls weekly. Like, don’t even get me started on the smell of these homemade gingerbread cinnamon rolls. DAMN, they’re good! There is nothing better than then smell and warmth of freshly baked rolls. They’re pillowy soft and super cosy. My favourite thing to do during Christmas time is to wrap up on the sofa under a blanket, warm cinnamon roll drenched in cream cheese frosting with a Christmas movie on TV. They’re the most comforting ‘stay at home’ treat.
If you are a gingerbread lover like me, these gingerbread cinnamon rolls will be your to-to this Christmas! Keep reading to learn how to make them.
What are Gingerbread Cinnamon Rolls?
Imagine a soft, fluffy and buttery cinnamon roll covered in cream cheese frosting, but now picture it with spiced ginger. A buttery, rich and spiced molasses sugar is wrapped in the most pillowiest spiced roll. It’s good, but hold on.. there’s more. The rolls are then topped with thick and creamy vanilla cream cheese frosting! It’s a scrumptious festive spin on the classic cinnamon roll, and only requires a few added ingredients. Serve these vegan gingerbread cinnamon rolls up hot with a nice cup of tea, or coffee if you’re like me and what could be better?!
Why you need to make these Vegan Gingerbread Cinnamon Rolls:
They’re surprisingly easy to make
Only requires a few ingredients
Easy to make
Can be served warm or cold
The roll is soft and the perfect texture
Filling is spiced with ground spices and molasses for the best gingerbread flavour
Don’t blame me when you start to make these every week leading up to Christmas, they are highly addictive. Gingerbread cinnamon rolls are one of the tastiest bakes you’ll make this holiday season. Get the full written recipe and method in the recipe card below.
Whisk together the milk, melted butter, sugar, molasses and yeast in to a large mixing bowl. Cover with a tea towel and allow to sit for 10 minutes. This will help activate the yeast. When you remove the towel, the yeast should have grown.
Sift in the flour, ground spices and salt. Knead to combine until a smooth dough. Place the dough ball in a greased bowl.
Place a towel over the bowl and place somewhere warm. Allow to prove for 1 hour or until doubled in size. After an hour, dust the dough with a sprinkling of flour and roll out on a clean work top. Turn the dough out onto a lightly floured surface and knead for a minute until the texture smooths out.
Filling and baking
In a bowl, combine the sugars and ground spices. In a separate bowl, add in the butter and molasses, whisk to combine. Roll out the dough into a rectangle, spread on the butter and molasses mixture then sprinkle over the sugar mixture. Roll into a log and cut the dough into rolls using string. Place into the greased dish, cover with a tea towel and set side one last time. Bake until golden, then remove and decorate with frosting.
Whisk the cream cheese, butter, icing sugar and vanilla together. When the rolls have cooled down slightly, spread the frosting over the top. Decorate with mini gingerbread men.
Looking for more Christmas recipes? Check these out:
In a small saucepan on the hob over low heat, melt the butter.
Add the melted butter into a mixing bowl and add in the room temperature milk, sugar and dry yeast. Whisk to combine, then cover with a tea towel and set aside somewhere warm for 10 minutes. I like to place mine in my conservatory or near a pre-heating oven. Just somewhere where the bowl can warm up, but not in the oven. The mixture will froth up, as the yeast actives.
Sift in the flour, spices and salt.
Knead the dough until its smooth and when you press it, it bounces back. The dough should smooth out and become less tacky. I like to use a a stand mixer with a dough hook but you can do this with your hands on a floured surface. Don’t over knead or the rolls will be tough. If you need to add some more flour, add a a little bit in at a time to get it to a smooth, bouncy dough.
Form the dough into a ball and place into a lightly greased bowl. Cover and leave to proof in a warm place for 30 minutes – 1 hour or until doubled in size.
After 30 minutes, pre-heat the oven to 180° C fan. Grease a square or round dish with oil and set aside.
Turn the risen dough out on to a floured surface. Use a rolling pin to roll the dough out into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.
In a small bowl, add in the butter and molasses. Whisk to combine, you want this smooth. Spread the butter over the dough, getting right into the edges. In a small bowl, add in the sugars and ground spices, stir to combine then sprinkle the spiced sugar mixture over the butter.
Working from the long edge, roll the dough into a large log, pinching the ends together so it stays together and doesn’t fall apart. Using string, cut the dough Watch the video tutorial here. This recipe makes approximately 10 rolls. Place the buns into greased dish. Leave a tiny bit of space between the buns, but they will puff up when they bake!
Cover the dish again with a tea towel and allow the buns to rise in a warm place for a further 20 minutes.
When they’re puffed up, brush the edges of the dough with some dairy-free milk and place into the middle of the oven. Bake for 25-30 minutes, until risen and golden in colour.
Remove from the oven and allow to cool while you make the frosting.
Method (cream cheese frosting)
In a medium sized mixing bowl, add in the cream cheese and butter and whisk until creamy. You can use a stand mixer with balloon whisk attachment or a electric hand whisk. You can even use a standard hand whisk for this.
Add in the icing sugar and vanilla. Whisk together until no clumps remain. If it’s too runny, add in more chunks of butter to get it to the right thick and creamy consistency.
If you want a glaze, drizzle over the buns while they’re warm. If you want the frosting to hold it’s shape on top of the buns, spread it on when the buns are cool.
Decorate the rolls with mini gingerbread men and a sprinkle of crushed gingerbread men (optional). You can even dust over some ground ginger or icing sugar to serve.
To store: Store the rolls in a sealed container in the fridge for up to 24 hours. Best eaten on day of making.
What dairy-free butter to use? My favourite vegan block butters to use are Naturli Vegan Block, Flora Plant Butter and Violife VioBlock. For the frosting, I would suggest a thick vegan butter as opposed to margarine.
What oil to use? I like to use sunflower oil as it’s light in colour and is neutral flavoured.
What vegan cream cheese to use? To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!