Christmas Cinnamon Rolls – Vegan
There’s nothing quite like waking up on Christmas morning to the warm, comforting scent of freshly baked cinnamon rolls. Soft, fluffy, and swirled with sweet cinnamon sugar, these rolls feel like pure holiday magic. Especially when they are topped with a rich, creamy glaze. Whether you’re serving them as a festive breakfast, a cozy afternoon treat, or a sweet ending to your holiday feast, these Christmas Cinnamon Rolls are guaranteed to bring joy and deliciousness to your table.
This festive twist on a classic cinnamon roll combined the traditional cinnamon butter filling of a cinnamon with extra festive spices. The dough is studded with colourful dried mixed fruit to give an extra nod to Christmas.
We always have cinnamon rolls for breakfast on Christmas Day as they are easy to make ahead and warm up on the big day. Just pop the whole tray back in the oven for 10 minutes or microwave each individual cinnamon roll. But these Christmas Cinnamon Rolls are not just for Christmas Day. They are a great way to get into the festive spirit in the run up to Christmas!
I used to sell these at Christmas markets when I had a cake business and they always signalled the beginning of the Christmas season!
If you liked this recipe for Vegan Christmas Cinnamon Rolls and wanted to try some more cinnamon roll recipes (including more seasonal twists) check out my other cinnamon roll recipes below –
Christmas Cinnamon Rolls - Vegan
Difficulty: Medium12
servings3
hours35
minutes3
hours35
minutesIngredients
- For the dough
2 Cups Soya Milk
1/2 Cup Melted Vegan Butter
2 1/2 tsp Instant Dried Yeast
5 1/2 Cups Plain Flour
1/4 Cup Caster Sugar
1 tsp Salt
150g Mixed Dried Fruit
- For the filling
3/4 Cup Vegan Butter
3/4 Cup Light Brown Sugar
1 tbsp Mixed Spice
1 tbsp Ground Cinnamon
- For the topping
2 tbsp Soya Milk
1 tsp Vanilla Extract
1 Cup Icing Sugar
Directions
- For the dough
- In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the the yeast and leave for 5 minutes.
- Add 5 cups of the flour (setting aside 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
- Add in the remaining 1/2 cup of flour and mix. Mix in the dried mixed fruit. Knead for a couple of minutes and let it sit for 5 minutes.
- For the filling
- Grease and line a rectangle baking tin (around 20x30cm).
- Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
- Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
- Sprinkle the brown sugar, mixed spice and cinnamon over the butter and use a silicone spatula or spoon to spread both over the dough. It should combine with the butter and create a paste.
- Roll the dough up from the longer edge.
- Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
- Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
- After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
- Allow to cool.
- Topping
- Mix the soya milk, vanilla and icing sugar and use a spoon to put a bit of the mixture on each cinnamon roll. It will spread out over the cinnamon rolls.
