Gingerbread Cinnamon Rolls
There’s something undeniably magical about the aroma of cinnamon and ginger wafting through the kitchen during the holiday season. These Vegan Gingerbread Cinnamon Rolls are the perfect fusion of two cozy classics: soft, gooey cinnamon rolls and the warm, spiced depth of traditional gingerbread. Whether you’re gathering with loved ones on a frosty December morning or looking to add a festive twist to your weekend brunch, these rolls are guaranteed to bring comfort and cheer.
At their core, these rolls are everything you love about classic cinnamon rolls – pillowy dough, a rich, cinnamon-sugar filling, and a decadent icing drizzle. But these gingerbread cinnamon rolls have a seasonal upgrade. The addition of ground ginger gives them that unmistakable gingerbread flavour we associate with Christmas cookies and cozy nights by the fire. It’s the kind of recipe that turns a simple morning into a celebration.
And best of all? These rolls are completely vegan. No dairy, no eggs, and no compromises on flavour or texture. Whether you are vegan yourself, baking for someone who is, or simply trying to make more plant-based choices, this recipe is proof that indulgent holiday baking doesn’t need animal products to be absolutely delicious. With a few simple swaps like plant-based milk, vegan butter, and an egg-free dough you will have a tray of golden, spiced rolls that everyone at the table can enjoy.
Serve them warm from the oven with a drizzle of vanilla glaze and you can reheat them individually in the microwave for 30 seconds or pop the whole tray into a preheated oven for 10 minutes. These gingerbread cinnamon rolls are more than just a breakfast. They are a holiday tradition in the making, ready to fill your home with joy, spice, and a little extra sweetness.
If you liked this cinnamon roll recipe why not try some of my other cinnamon roll flavours like classic Cinnamon Rolls or Christmas Cinnamon Rolls. Or try my Gingerbread Recipe.
Vegan Gingerbread Cinnamon Rolls
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 tsp Salt
- For the Filling
3/4 Cup Vegan Butter
3/4 Cup Light Brown Sugar
1 tsp Ground Ginger
1 tsp Ground Cinnamon
- For the Topping
1 Cup Icing Sugar
1 tsp Vanilla Extract
2 tbsp Soya Milk
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. Knead for a couple of minutes and let it sit for 5 minutes.
- 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, ground ginger 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.
