These vegan cinnamon rolls offer a bakery-style take on a classic, with soft, fluffy dough, warm cinnamon swirls and a cocoa and beet root richness that gives them their signature red velvet color. Baked until pillowy and finished with a tangy vegan cream cheese glaze that melts into every spiral, they strike an easy balance between indulgent and refined — sweet without being cloying, rich without feeling heavy. Perfect for brunch, holidays or anytime you want a little extra wow, this plant-based recipe delivers bold color, cozy flavor and irresistible comfort in every bite.
Vegan Red Velvet Cinnamon Rolls
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Ingredients
Dough
- 3-1/2 cups bread flour
- 1/4 cup vegan cane sugar
- 1/4 cup cacao powder or cocoa powder
- 1 pkg. (2-1/4 tsp.) instant yeast instant yeast
- 1-1/2 cups unsweetened soy milk warmed to about 100-110 degrees F
- 2 Tbsp. beet powder or 2 tsp. red food coloring
- 1/4 cup vegan butter softened
- 1 Tbsp. vanilla extract
- 1 tsp. salt
Filling
- 1 cup vegan butter room temperature
- 4 tsp. ground cinnamon
- 1 cup brown sugar
Frosting
- 6 oz. vegan cream cheese room temperature
- 1/4 cup vegan butter softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/8 tsp. salt
Instructions
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For the dough, in large bowl or stand mixer, combine 3-½ cups flour, sugar, cocoa powder, yeast and salt.
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Turn stand mixer to low and add soy milk, vanilla and beet powder or food coloring.
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Add vegan butter and mix 5-7 minutes. Add extra flour if needed so dough is not sticky and can be formed into a ball.
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Once ball is formed, grease a mixing bowl and place in dough ball. Cover with towel or parchment paper and let sit for 60-90 minutes in a warm, draft-free place until doubled in size.
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Once dough is ready, lay it on lightly floured surface. Using rolling pin, roll dough into ¼-inch thick large rectangle.
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For the filling, cream butter with whisk or mixer and add brown sugar and cinnamon. Mix until well-combined paste forms.
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Spread filling mixture evenly over dough.
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Carefully roll cinnamon rolls into a log from the longest side up. When completely rolled, place it seam-side down and cut into 12 even-sized pieces using a serrated knife or dental floss.
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Place each roll into greased 9×13-inch baking dish and cover to rise for 45-60 minutes or until cinnamon rolls are touching.
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Preheat oven to 350 degrees F. Bake rolls for 30-35 minutes.
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For the frosting, in large bowl, cream together vegan cream cheese and vegan butter.
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Add salt and vanilla and whisk until combined. Gradually add powdered sugar until completely combined.
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Remove rolls from oven and let cool slightly before topping with frosting. Best served warm.
Notes
Nutrition
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The post Vegan Red Velvet Cinnamon Rolls first appeared on The Upside by Vitacost.com.