Ingredients
Vegan Birthday Cake Cinnamon Roll Dough
- 2 packages (1/2 oz.) active dry yeast
- 1 cup warm water (about 110°F / 43°C)
- 1/3 cup vegan butter, room temperature (e.g., Earth Balance)
- 1/4 cup + 1 teaspoon organic sugar
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1/2 cup vegan rainbow sprinkles (e.g., Sweetapolita's vegan sprinkles)
Filling
- 1/4 cup vegan butter, room temperature
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Vegan Cream Cheese Frosting
- 1/3 cup vegan cream cheese
- 1 1/2 cups powdered sugar
- 1 tablespoon almond milk or other non-dairy milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate Yeast: In a small bowl, pour warm water at about 110°F and sprinkle the yeast and 1 teaspoon of sugar over it. Let it bloom for about 5 minutes until bubbly and foamy, indicating the yeast is active.
- Prepare Dough Base: Meanwhile, in a large mixing bowl, combine vegan butter and 1/4 cup sugar until fully blended. Stir in the salt, then add 1 cup of the flour and mix. Once the yeast has bloomed, add it to the bowl and stir to combine.
- Form Dough: Gradually add remaining 1 1/2 cups flour and mix until incorporated. Turn the dough out onto a floured surface and knead for about 1 minute until dough is smooth, elastic, and no longer sticky, adding flour as needed.
- First Rise: Lightly spray the large mixing bowl with non-stick spray, place the dough inside, cover with a kitchen towel, and set in a warm spot (such as near a preheating oven) to proof for 40-45 minutes or until doubled in size and fluffy.
- Preheat Oven: When dough has risen, preheat your oven to 350°F (175°C).
- Roll Dough with Sprinkles: Flour your work surface and roll the dough into a rectangle approximately 1/2 inch thick. Sprinkle half of the vegan sprinkles evenly over the dough, fold it in half, roll it out slightly, then sprinkle with remaining sprinkles, fold again, press down, and roll into a thinner rectangle about 1/4 inch thick to distribute sprinkles throughout.
- Add Filling: Brush the entire surface with vegan butter, then evenly sprinkle brown sugar followed by cinnamon over the dough.
- Shape Rolls: Starting at one short end, tightly roll the dough into a log. Cut the log into 1 1/2 inch wide slices and arrange them cut side up in a lightly sprayed baking dish.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 10 minutes until puffy and nearly doubled.
- Bake: Bake the cinnamon rolls at 350°F for 15-25 minutes or until they are golden brown on top and cooked through.
- Prepare Frosting: While the rolls bake, whip together vegan cream cheese, powdered sugar, almond milk, vanilla, and a pinch of salt with a hand mixer until smooth and creamy. Set aside.
- Serve: Remove rolls from the oven, allow them to cool for a minute, then top generously with the vegan cream cheese frosting and more sprinkles if desired. Serve warm or at room temperature. These rolls also reheat well.
Notes
- Ensure the water temperature is around 110°F; too hot water can kill the yeast, too cold will not activate it.
- You can substitute the vegan butter and cream cheese with your preferred brands ensuring they are dairy-free.
- Adjust roll size to your preference; smaller rolls may bake faster.
- Letting the rolls cool slightly before frosting helps the icing not to melt completely off.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Sprinkles add a festive touch but can be omitted if desired.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
