Easy Fluffy Vegan Cinnamon Rolls with Cashew Icing

These vegan cinnamon rolls are super easy to make! So fluffy and topped with a cashew cream cheese icing, these vegan cinnamon buns are loved by everyone!

Vegan cinnamon rolls with vegan cream cheese icing

Traditional cinnamon rolls are flaky yet fluffy thanks to the butter and eggs, with a sugary buttery filling that's perfectly spiced with cinnamon. My take on vegan cinnamon rolls uses coconut milk and coconut oil to achieve this texture. It's actually the same dough I use to make pani popo!

Vegan cinnamon rolls with coconut milk and coconut oil

Vegan cinnamon rolls are so easy to make from scratch if you use coconut milk (from a can, not a carton) and coconut oil!

Although it's missing in butter, eggs, and milk, this dough is high-fat because of the coconut milk and oil, which means it has a soft crust and a tender crumb!

I add half a can of Chef's Choice coconut milk to the dough, and leave the other half to make a cashew cream cheese icing! Cinnamon rolls, in my book, have to be topped with cream cheese icing.

If you have access to vegan cream cheese where you live, you could combine that with some vegan butter and powdered sugar to make your icing, but why waste that other half of deliciously creamy coconut milk?

How to make vegan cinnamon rolls

In a small bowl, combine the water, sugar, yeast, and stir to combine. Set it aside for about 5 minutes.

While the yeast mixture is getting frothy, add the flour and salt to a large bowl and mix to combine. Add the coconut milk, coconut oil, and the yeast mixture and stir together.

Once the dough comes together, take it out onto a clean surface to start kneading. Knead the dough for about 5 minutes until it becomes smooth. Shape it into a ball and put it in a clean, greased bowl and cover it to rise for an hour.

While the dough is rising, make the cinnamon filling! In a small bowl, combine the coconut oil, brown sugar, light brown sugar, ground cinnamon, and salt.

After the dough has risen, punch the dough in the bowl to deflate. Take it out onto a clean surface and roll it out into a 24 x 12 in / 60 x 30 cm rectangle. The dough should be spread out horizontally, with the long side facing you.

Spread the filling evenly on the surface, leaving about half an inch at the top. Starting from the bottom tightly roll the dough away from your body, toward the edge that has no filling, until you end up with a long log. Pinch the dough shut so the log doesn't unroll.

Cut the log into 12 equal pieces and place them in a parchment-lined 9 x 13 in / 23 x 33 cm baking pan. Cover and let the cinnamon rolls rise for 45 minutes. Once risen, bake in a preheated oven at 350°F / 180°C for 30 minutes. Take it out of the oven and let it rest for 20 minutes before eating.

Take the remaining coconut milk and pour it into a small saucepan with the raw cashews. Heat the pan on medium heat until it reaches a boil, and turn the heat down. Simmer for about 12 to 15 minutes, until the coconut milk thickens.

Put the mixture into a blender along with the lemon juice and salt, and process until it becomes smooth. If it's too thick for the blender to process, add some nondairy milk, a teaspoon at a time.

Take the mixture out into a bowl and beat in the powdered sugar. Keep it in the fridge to chill and thicken. Spread onto the cinnamon rolls, and enjoy!

Can I let them rise overnight?

YES! After cutting the log into 12 pieces and placing them in the pan, cover the pan and place it in the refrigerator to slowly rise overnight! Take them out 1 hour to 1½ hours before baking them in the oven.

I actually prefer to let the vegan cinnamon rolls rise overnight and make the cashew cream cheese frosting the night before as well, so the process is quicker and smoother. Especially if I'm hoping to have these for brunch!

Tips to make beautiful cinnamon rolls

1. Roll the dough tightly - The first batch I made, I didn't roll the log tightly enough, leaving me with no choice but to force the cinnamon rolls into the pan. I posted a photo on my Instagram, but some pieces were squished, others were bulging out.

2. Use room temperature ingredients - Make sure your coconut milk and coconut oil are at room temperature when adding them to the dough, as well as the coconut oil for the filling! You don't want the filling to run out while cutting the log.

3. Use dental floss - Unflavored, of course. Dental floss can cut through the dough much nicer and cleaner than a knife can, so trust me, use that floss!

Other vegan ideas

If you're looking for more vegan sweets, try my Hawaiian style chocolate pie, banana pudding in jars, key lime pie, or coconut macaroons that only require 2 ingredients!

SAVE TO PINTEREST FOR LATER!

Disclosure – Thank you to Chef’s Choice Foods for sponsoring this post! I love both their products and brand values, and I’m so excited to be working with them!

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