Vegan Christmas Cinnamon Roll Recipe

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This vegan Christmas Cinnamon Roll recipe is the perfect make ahead breakfast for Christmas Day. The soft and fluffy dough is filled with cinnamon and Christmas spices and scattered mixed fruit.

TL;DR

• Soft and fluffy homemade vegan cinnamon rolls with festive spices and dried fruit.

• 100% vegan and dairy-free.

• Filled with cinnamon, mixed spice and a buttery brown sugar filling.

• Makes 12 rolls – perfect for sharing.

• Great for preparing ahead and enjoying on Christmas morning.

• Delicious served warm with coffee, tea or hot chocolate.

Vegan Christmas Cinnamon Roll Recipe

Ingredients

For the Dough

• 2 cups soya milk
• ½ cup vegan butter, melted
• ¼ cup caster sugar
• 2½ teaspoons instant dried yeast
• 5½ cups plain flour
• 1 teaspoon salt
• 150g mixed dried fruit

For the Cinnamon Filling

• ¾ cup vegan butter, softened
• ¾ cup light brown sugar
• 1 tablespoon mixed spice
• 1 tablespoon ground cinnamon

For the Vanilla Icing

• 2 tablespoons soya milk
• 1 teaspoon vanilla extract
• 1 cup icing sugar

How to Make Vegan Christmas Cinnamon Rolls

Step 1: Make the Dough

In a large mixing bowl, combine the soya milk, melted vegan butter and caster sugar. Sprinkle the yeast over the surface and leave it for around 5 minutes until it becomes slightly foamy.

Add 5 cups of the plain flour along with the salt, keeping the remaining ½ cup of flour for later. Mix until a dough forms.

Knead the dough using a stand mixer for around 5 minutes, or by hand for 10 minutes, until it becomes smooth and elastic.

Cover the bowl with a clean tea towel or cling film and leave the dough to rise in a warm place for approximately 1 hour, or until doubled in size.

Once risen, knead in the remaining flour along with the mixed dried fruit. Continue kneading for another couple of minutes, then leave the dough to rest for 5 minutes.

Step 2: Prepare the Filling

Grease and line a 20 x 30cm rectangular baking tin.

Lightly flour your work surface and roll the dough into a rectangle measuring approximately 30 x 40cm and around 5mm thick.

Spread the softened vegan butter evenly over the dough, making sure it reaches right to the edges.

Sprinkle over the light brown sugar, mixed spice and ground cinnamon, then gently spread the mixture so it combines with the butter to create a delicious spiced filling.

Step 3: Shape the Cinnamon Rolls

Starting from one of the long edges, tightly roll the dough into a log.

Using a sharp knife or unflavoured dental floss, cut the log into 12 equal rolls.

Arrange the rolls in the prepared baking tin, leaving a small gap between each one to allow room for the second rise.

Cover the tin and leave the rolls to prove in a warm place for 30 minutes. While they’re rising, preheat the oven to 180°C (350°F).

Step 4: Bake

Bake the cinnamon rolls for 30–35 minutes, checking after 30 minutes. They should be golden brown on top while remaining soft in the centre.

Leave them to cool slightly before icing.

Step 5: Make the Vanilla Icing

Whisk together the soya milk, vanilla extract and icing sugar until smooth.

Drizzle the icing generously over the warm cinnamon rolls using a spoon, allowing it to run into the swirls for the perfect finishing touch.

Top Tips

• Make sure your soya milk is warm rather than hot, as excessive heat can damage the yeast.
• Don’t add too much extra flour, or the rolls may become dry.
• Roll the dough tightly to create neat, even swirls.
• Enjoy the cinnamon rolls slightly warm for the softest texture and best flavour.

Variations

• Add finely grated orange zest to the filling for a festive citrus twist.
• Replace some of the dried fruit with chopped pecans or walnuts for extra crunch.
• Sprinkle vegan white chocolate chips over the filling before rolling.
• Finish with a dusting of icing sugar for a snowy Christmas look.

Serving Suggestions

These Vegan Christmas Cinnamon Rolls are delicious served warm for breakfast or brunch with coffee, tea or hot chocolate. They’re also a wonderful addition to a festive buffet or Christmas morning breakfast spread.

Storage

Store the cinnamon rolls in an airtight container for up to 3 days. Warm them in the microwave for a few seconds before serving to make them soft and fluffy again. They can also be frozen for up to 3 months and thawed as needed.

FAQs

Recipes Similar to Vegan Christmas Cinnamon Roll Recipe

• Classic cinnamon rolls
• Hot cross cinnamon rolls
• Biscoff cinnamon rolls

Christmas Cinnamon Rolls - Vegan

Difficulty: Medium

Servings

12

servings

Prep time

3

hours 

Cooking time

35

minutes

Total time

3

hours 

35

minutes

Ingredients

• 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.

Comments

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