The Best Fluffy Vegan Cinnamon Rolls with Cashew Cream Cheese Icing

Prepare to fall in love with these incredibly easy-to-make vegan cinnamon rolls!
Imagine sinking your teeth into a super fluffy, perfectly spiced cinnamon bun, generously topped with a rich and creamy cashew cream cheese icing. These plant-based delights are sure to win over everyone, vegan or not!

Achieving Fluffy Vegan Cinnamon Rolls with Cashew Cream Cheese Icing

Traditional cinnamon rolls are celebrated for their delicate flakiness and incredible fluffiness, a texture typically achieved through generous amounts of butter and eggs. The rich, sugary, buttery filling, perfectly spiced with cinnamon, is another hallmark of this beloved pastry. Crafting a vegan version that rivals the original can be a challenge, but my recipe masterfully does it. The secret lies in the clever use of full-fat coconut milk and coconut oil to achieve that coveted flaky yet tender texture. In fact, this versatile dough is so good, I even use it for my vegan pani popo!

The beauty of this recipe isn’t just in its plant-based credentials, but in its ability to deliver an authentic cinnamon roll experience. Each bite offers a harmonious blend of warm cinnamon spice, sweet brown sugar, and a melt-in-your-mouth dough. And let’s not forget the star of the show: the cashew cream cheese icing. It’s not just a topping; it’s an integral part of the experience, providing a tangy, sweet, and unbelievably creamy finish that elevates these vegan cinnamon rolls to a gourmet level.

The Magic of Coconut Milk and Coconut Oil in Vegan Cinnamon Rolls

Creating genuinely delicious vegan cinnamon rolls from scratch might seem daunting, especially when trying to replicate the rich, tender qualities of a traditional recipe. However, it becomes surprisingly simple when you harness the power of specific plant-based ingredients: full-fat coconut milk (from a can, not a carton) and coconut oil! These two ingredients are absolute game-changers, providing the fat content and richness typically supplied by dairy and eggs.

While this dough is completely free of butter, eggs, and cow’s milk, it’s far from lacking in richness. On the contrary, it boasts a high fat content thanks to the generous inclusion of coconut milk and coconut oil. This high-fat profile is precisely what delivers that irresistible texture we crave in a cinnamon roll: a wonderfully soft crust and an incredibly tender, melt-in-your-mouth crumb! The coconut flavor is subtle and complements the cinnamon beautifully, rather than overpowering it, making these vegan cinnamon rolls an absolute delight.

The role of full-fat canned coconut milk here is crucial. It provides both moisture and a high fat percentage, contributing to the dough’s softness and elasticity. Coconut oil, in its solid state, helps create flaky layers when rolled, mimicking the effect of butter in traditional pastries. When melted, it blends seamlessly into the dough, ensuring an even distribution of richness. Together, these ingredients create a dough that’s not only easy to work with but also results in deeply satisfying and authentic-tasting vegan cinnamon buns.

The Divine Cashew Cream Cheese Icing

Beyond the fantastic dough, this recipe shines with its incredible cashew cream cheese icing. I incorporate half a can of Chef’s Choice coconut milk into the cinnamon roll dough, and ingeniously reserve the other half to create this luscious, tangy cashew cream cheese icing! In my culinary philosophy, a cinnamon roll simply isn’t complete without a generous slathering of cream cheese icing, and this vegan version delivers in spades.

While you might be able to find store-bought vegan cream cheese in some areas to combine with vegan butter and powdered sugar for an icing, why not elevate your creation? Why waste that other half of deliciously creamy coconut milk when it can be transformed into something truly spectacular? This homemade cashew cream cheese icing is not only more economical but also offers a superior flavor and texture that perfectly complements the warm, spicy rolls. The cashews provide a wonderfully rich, smooth base, while the lemon juice adds that essential hint of tanginess that defines classic cream cheese frosting. It’s a match made in heaven for these soft, fluffy vegan cinnamon rolls.

How to Make These Irresistible Vegan Cinnamon Rolls: Step-by-Step

Creating these delightful vegan cinnamon rolls involves a few straightforward steps. Don’t be intimidated by working with yeast dough; the process is incredibly rewarding, yielding a batch of warm, fragrant, and utterly delicious pastries.

Preparing the Dough

First, activate your yeast. In a small bowl, combine the warm water (ensure it’s around 100°F/38°C – not too hot to kill the yeast, not too cold to prevent activation), sugar, and yeast. Give it a gentle stir to combine everything, then set it aside for approximately 5 minutes. During this time, the yeast should become frothy, indicating it’s active and ready to work its magic. This bubbling foam is a crucial sign of a healthy yeast!

While your yeast mixture is proofing, gather your dry ingredients. In a large mixing bowl, add the all-purpose flour and salt. Whisk them together thoroughly to ensure the salt is evenly distributed. Next, pour in the prepared frothy yeast mixture, the melted and cooled coconut oil, and the half-can of full-fat coconut milk. Stir everything together using a sturdy spoon or a dough whisk until a shaggy dough begins to form.

Once the dough has mostly come together in the bowl, transfer it onto a clean, lightly floured surface. Now comes the kneading! Knead the dough vigorously for about 5 minutes. This process develops the gluten, which is essential for achieving that characteristic soft and chewy texture. You’ll know it’s ready when it becomes smooth, elastic, and less sticky. Form the kneaded dough into a neat ball, place it into a clean, greased bowl (a little coconut oil works perfectly here), and cover it with plastic wrap or a damp kitchen towel. Let it rise in a warm spot for about an hour, or until it has doubled in size. This first rise is vital for developing flavor and texture.

Creating the Cinnamon Filling and Assembling the Rolls

While the dough is enjoying its first rise, use this time to prepare the fragrant cinnamon filling. In another small bowl, combine the softened coconut oil (ensure it’s at room temperature for easy mixing), brown sugar, light brown sugar, ground cinnamon, and a pinch of fine sea salt. Mix these ingredients thoroughly until they form a thick, spreadable paste. This is where all that classic cinnamon roll flavor comes from!

Once your dough has proudly doubled in size, gently punch it down in the bowl to deflate it. This releases the gases built up during fermentation. Turn the dough out onto a lightly floured, clean surface. Using a rolling pin, roll the dough out into a large rectangle, approximately 24 x 12 inches (60 x 30 cm). It’s important to keep the longer side facing you as you roll; this will help achieve beautiful, tight spirals in your finished rolls.

Now, evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, making sure to leave about half an inch unfiiled along the top edge. This clear edge will help seal the roll. Starting from the bottom, tightly roll the dough away from your body, moving towards the unfilled top edge. The tighter you roll, the more distinct and appealing your cinnamon spirals will be. Once you’ve formed a long log, pinch the seam shut firmly to prevent it from unrolling during baking. A well-sealed log ensures your vegan cinnamon buns hold their shape beautifully.

Using unflavored dental floss or a sharp knife, carefully cut the log into 12 equal pieces. For the cleanest cuts and perfect spirals, dental floss is highly recommended! Place these cut cinnamon rolls into a parchment-lined 9 x 13 inch (23 x 33 cm) baking pan, leaving a little space between each roll for expansion. Cover the pan again and let the cinnamon rolls rise for a second time, for about 45 minutes, or until visibly puffy. This second rise contributes to their ultimate fluffiness.

Finally, it’s time to bake! Preheat your oven to 350°F (180°C). Bake the risen cinnamon rolls for approximately 30 minutes, or until they are golden brown on top and cooked through. Once baked, remove the pan from the oven and let the rolls rest for at least 20 minutes before icing. This cooling period allows the rolls to set and prevents the icing from melting completely.

Crafting the Cashew Cream Cheese Icing

While your rolls are cooling, it’s the perfect time to finalize that decadent cashew cream cheese icing. Take the remaining half can of full-fat coconut milk and pour it into a small saucepan. Add the raw cashews to the pan. Heat the mixture over medium heat, bringing it to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 12 to 15 minutes. This simmering process softens the cashews, making them incredibly easy to blend, and helps thicken the coconut milk, contributing to the ultimate creaminess of your icing.

Carefully transfer the cashew and coconut milk mixture to a blender. Add the fresh lemon juice and fine sea salt. Blend until the mixture is perfectly smooth and creamy. Achieving this smooth consistency is key for a luscious icing. If you find the mixture is too thick for your blender to process efficiently, add non-dairy milk (such as almond or soy milk) one teaspoon at a time until it reaches a blendable consistency. Avoid adding too much liquid, as you want a thick icing.

Once blended, pour the smooth mixture into a bowl. Gradually beat in the powdered sugar until it’s fully incorporated and the icing reaches your desired level of sweetness and thickness. You can adjust the amount of powdered sugar from ½ to 1 cup based on your preference. For the best consistency, place the bowl in the fridge to chill and thicken further. This chilling step is important, especially if you want a thicker, more stable icing. Once chilled and the cinnamon rolls are slightly cooled, generously spread the creamy cashew cream cheese icing over each one. Serve immediately and savor every glorious bite of these homemade vegan cinnamon rolls!

Can I let these vegan cinnamon rolls rise overnight?

YES, absolutely! And I highly recommend it for even better flavor and incredible convenience! After you’ve cut the dough log into 12 pieces and arranged them in your parchment-lined baking pan, simply cover the pan tightly with plastic wrap and place it in the refrigerator. The cold temperature will slow down the yeast’s activity, allowing the rolls to undergo a long, slow rise overnight (or for up to 12-18 hours).

The overnight rise isn’t just a time-saver; it actually deepens the flavor of the dough, resulting in even more delicious vegan cinnamon buns. When you’re ready to bake them the next morning, take the pan out of the refrigerator about 1 hour to 1½ hours before baking. This allows the rolls to come to room temperature and continue their final rise, ensuring they are light and airy once baked.
I actually prefer to let the vegan cinnamon rolls rise overnight and often prepare the cashew cream cheese frosting the night before as well. This way, the entire process on baking day is significantly quicker and much smoother. It’s the perfect strategy, especially if I’m hoping to have these warm, fresh-baked treats ready for a special brunch!

Expert Tips for Making the Most Beautiful Vegan Cinnamon Rolls

Achieving bakery-worthy vegan cinnamon rolls is easier than you think with these expert tips:

• 1. Roll the Dough Tightly: This is arguably the most crucial step for achieving those gorgeous, distinct swirls. When you’re rolling the dough log after spreading the filling, make sure to roll it as tightly as possible, without tearing the dough. My first batch wasn’t rolled tightly enough, and it resulted in misshapen rolls that I had to literally force into the pan! I even posted a photo on my Instagram of some pieces being squished and others bulging out – a testament to the importance of a tight roll! A snug roll ensures that the filling stays in place and your cinnamon spirals remain intact and visually appealing.
• 2. Use Room Temperature Ingredients: Consistency is key in baking, and starting with ingredients at the right temperature makes a huge difference. Ensure your coconut milk and coconut oil are at room temperature before adding them to the dough. This allows them to combine smoothly and evenly, creating a consistent dough texture. Similarly, for the filling, use softened, room temperature coconut oil. If the coconut oil in the filling is too warm, it can become runny and seep out of the dough while you’re rolling and cutting, leading to a messy baking pan and less filling inside your rolls.
• 3. Use Unflavored Dental Floss for Cutting: Trust me on this one – dental floss is a baker’s secret weapon for cutting cinnamon rolls! While a knife can certainly get the job done, it often squishes the delicate dough, distorting the beautiful spirals. Unflavored dental floss, on the other hand, can slice through the dough much nicer and cleaner, preserving the shape and integrity of each roll. Simply slide a piece of floss under the log, cross it over the top, and pull to slice. You’ll be amazed at the clean, perfect cuts!
• 4. Don’t Over-Flour Your Surface: While a lightly floured surface is necessary to prevent sticking, too much flour can make your dough tough and dry. Use just enough flour to keep the dough from sticking to your hands and the rolling pin, but avoid incorporating excess flour into the dough itself.
• 5. Let the Rolls Rest: After baking, it’s tempting to dive right in, but letting your vegan cinnamon rolls rest for 20 minutes allows them to firm up slightly and ensures the icing doesn’t completely melt off. This brief resting period makes for a better eating experience.

Storage Tips for Your Vegan Cinnamon Rolls

Once baked and iced, these vegan cinnamon rolls are best enjoyed fresh, warm from the oven. However, if you have any leftovers, here’s how to store them to maintain their deliciousness:

• At Room Temperature: Un-iced cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days. If they are already iced, they are best kept in the refrigerator due to the cashew cream cheese icing.
• In the Refrigerator: Store iced vegan cinnamon rolls in an airtight container in the refrigerator for up to 3-4 days. The icing will firm up when cold, which is perfectly normal.
• To Reheat: To enjoy them warm again, simply microwave individual rolls for 15-30 seconds, or heat them in a preheated oven at 300°F (150°C) for about 5-10 minutes until warmed through.
• Freezing Dough (Unbaked): If you want to prepare ahead, you can freeze the cut, unbaked rolls. After placing them in the baking pan, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 1 month. When ready to bake, transfer to the refrigerator overnight to thaw and slow rise, then proceed with the final rise at room temperature (1-1.5 hours) and bake as directed.
• Freezing Baked Rolls (Un-iced): You can also freeze baked but un-iced rolls for up to 2 months. Wrap them individually in plastic wrap and then aluminum foil, or place them in a freezer-safe bag. Thaw overnight in the refrigerator and then reheat before adding fresh icing.

Other Delicious Vegan Dessert Ideas

If you’re looking for more delightful vegan sweets and plant-based treats, I have plenty of recipes that are sure to satisfy your cravings. Why not try my Hawaiian style chocolate pie for a tropical indulgence, or my creamy banana pudding in jars for a comforting classic? For a zesty treat, my refreshing key lime pie is always a hit. And for something quick and incredibly simple, don’t miss my coconut macaroons that only require two ingredients! Each of these recipes offers a unique and satisfying vegan dessert experience.

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Disclosure – Thank you to Chef’s Choice Foods for sponsoring this post! I genuinely love both their products and brand values, and I’m so excited to be working with them to bring you delicious recipes!

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