Vegan Gingerbread Cinnamon Roll Recipe

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This Vegan Gingerbread Cinnamon Roll Recipe is the ultimate festive bake for Christmas morning, cosy winter weekends or a homemade festive brunch. The soft, fluffy cinnamon rolls are filled with a buttery gingerbread inspired filling made with cinnamon and ground ginger before being finished with a sweet vanilla icing. They’re delicious and guaranteed to fill your kitchen with the wonderful aroma of Christmas baking.

TL;DR

• Soft and fluffy homemade cinnamon rolls with a festive gingerbread filling.

• 100% vegan and dairy-free.

• Filled with warming cinnamon and ginger for the perfect Christmas flavour.

• Makes 12 cinnamon rolls.

• Great for making ahead and enjoying over the festive season.

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

Vegan Gingerbread Cinnamon Roll Recipe

Ingredients

For the Dough

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

For the Gingerbread Filling

• ¾ cup vegan butter, softened
• ¾ cup light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

For the Vanilla Icing

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

How to Make Vegan Gingerbread Cinnamon Roll Recipe

Step 1: Prepare the Dough

In a large mixing bowl, combine the soya milk, melted vegan butter and caster sugar. Sprinkle the instant dried yeast over the top and leave it for around 5 minutes until it begins to activate.

Add 5 cups of the plain flour and the salt, reserving the remaining ½ cup of flour for later. Mix until a dough forms, then knead using a stand mixer for around 5 minutes or by hand for approximately 10 minutes until 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 about 1 hour, or until doubled in size.

Once risen, knead in the remaining flour and continue kneading for another couple of minutes. Leave the dough to rest for 5 minutes before rolling.

Step 2: Prepare the Filling

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

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

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

Sprinkle over the light brown sugar, ground ginger and ground cinnamon. Use the back of a spoon or a silicone spatula to gently spread the mixture into the butter, creating an even spiced filling.

Step 3: Shape the Cinnamon Rolls

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

Slice the log into 12 equal pieces and arrange them in the prepared baking tin, leaving a little space between each roll to allow them to expand.

Cover and leave to rise in a warm place for another 30 minutes. Meanwhile, preheat the oven to 180°C (350°F).

Step 4: Bake

Bake the cinnamon rolls for 30–35 minutes until golden brown and cooked through. Check them after 30 minutes and continue baking for a few more minutes if needed.

Allow the rolls to cool slightly before adding the icing.

Step 5: Make the Vanilla Icing

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

Spoon the icing over the slightly warm cinnamon rolls, allowing it to drizzle into the swirls before serving.

Top Tips

• Use warm rather than hot soya milk to help activate the yeast.
• Roll the dough tightly for neat, even swirls.
• Avoid adding too much extra flour, as this can make the rolls less soft.
• Serve the cinnamon rolls slightly warm for the best texture and flavour.

Variations

• Add a pinch of mixed spice or nutmeg for an even more festive flavour.
• Sprinkle chopped pecans or walnuts over the filling before rolling.
• Add orange zest to the filling for a delicious citrus twist.
• Finish with crushed vegan gingerbread biscuits for extra crunch.

Serving Suggestions

These Vegan Gingerbread Cinnamon Rolls are delicious served warm with coffee, tea or hot chocolate. They’re perfect for Christmas breakfast, festive brunches or as a cosy afternoon treat during the holiday season.

Storage

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

FAQs

Recipes Similar to Vegan Gingerbread Cinnamon Roll Recipe

• Christmas Cinnamon Roll Recipe
• Biscoff Cinnamon Roll Recipe
• Hot Cross Cinnamon Roll Recipe

Vegan Gingerbread Cinnamon Rolls

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

• 1/4 Cup Caster Sugar

• 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.

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