Ingredients
Gingerbread Cinnamon Rolls
- 3 ⅓ cups (415g) all-purpose plain flour or bread flour, plus more for dusting
- 1 cup (250g) dairy-free milk, warm
- ½ cup (115g) vegan butter, room temperature
- 3 tablespoons (40g) granulated sugar, brown sugar, or coconut sugar
- 2 ¼ teaspoons instant dry yeast
- 1 teaspoon ground cinnamon (optional)
- Pinch of salt (omit if using salted vegan butter)
Filling
- ½ cup (95g) packed brown sugar or coconut sugar
- ⅓ cup (75g) vegan butter, melted and cooled
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground nutmeg
Cream Cheese Icing and Decorations
- ½ cup (120g or 4 oz) vegan cream cheese, room temperature
- 1 cup (100g) powdered sugar / icing sugar, or to taste
- 3 tablespoons (40g) vegan butter, room temperature
- Gingerbread cookies for decoration (optional)
Instructions
- Prepare the gingerbread roll dough: Add all dough ingredients to a stand mixer with a dough hook or a large mixing bowl. Knead for 5-10 minutes until the dough is smooth and elastic. Adjust with more milk if too dry or more flour if sticky.
- First rise: Place the dough in a bowl, cover with a tea towel, and leave in a warm place for at least 1 hour until doubled in size. Alternatively, refrigerate overnight in an airtight container.
- Prepare the filling: Mix the brown sugar, melted vegan butter, cinnamon, ginger, and nutmeg in a small bowl until smooth. Set aside.
- Assemble the rolls: Grease or line an 11 x 6 inch (28 x 15 cm) baking pan with parchment. Lightly dust a flat surface with flour and roll out the dough into a 12 x 17 inch (30 x 45 cm) rectangle.
- Fill and roll: Spread the gingerbread filling evenly close to the edges. Starting from the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to slice into individual rolls.
- Second rise: Arrange the rolls in the baking pan, cover with a tea towel, and let rise in a warm place for at least 1 hour until 50% larger and puffy.
- Bake the rolls: Preheat oven to 180°C (350°F). Bake for 20-25 minutes until golden brown and cooked through (test with a toothpick).
- Prepare the icing: While baking, beat together vegan cream cheese, powdered sugar, and vegan butter until smooth and lump-free. Chill or add more butter for thicker frosting.
- Decorate and serve: Allow rolls to cool for 10 minutes, then spread the cream cheese icing on top. Optionally decorate with gingerbread cookies. Serve warm or let cool further.
- Storage: Best enjoyed the day they are baked. Store airtight at room temperature up to 1 day or in the fridge for 1-2 days. Reheat before serving leftovers.
Notes
- The recipe has not been tested with gluten-free flour, but King Arthur's 1:1 gluten-free flour has worked well for similar recipes.
- If using spreadable vegan butter, ensure it is chilled; additional flour might be needed while kneading. Softened coconut oil with a pinch of salt can also be substituted.
- Instant dry yeast does not require proofing. If using other yeast types, proof with milk and sugar until bubbly before adding.
- For frosting alternatives, use ½ cup (110g) vegan butter and 1-2 cups (100-200g) powdered sugar to make vanilla buttercream. Maple syrup can replace powdered sugar with adjusted sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Vegan
- Diet: Vegan
