Print

Cozy Gingerbread Cinnamon Rolls Easy Vegan Winter Baking Recipe

gingerbread cinnamon rolls - featured image
Print Recipe

These vegan gingerbread cinnamon rolls combine the spicy warmth of gingerbread with the classic cinnamon swirl, perfect for cozy winter mornings. Fluffy, hearty, and irresistibly delicious, they make a festive treat that’s easy to prepare.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour (plus extra for dusting)
  • ¼ cup (50g) granulated sugar
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¾ cup (180ml) warm non-dairy milk (almond or oat)
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup (100g) brown sugar, packed
  • 2 tbsp molasses
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tbsp coconut oil, softened
  • 1 cup (120g) powdered sugar
  • 2 tbsp non-dairy milk
  • ½ tsp vanilla extract
  • Optional: pinch of ground cinnamon for dusting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm non-dairy milk (about 110°F/43°C) with the sugar and yeast. Stir gently and let it sit for 5–7 minutes until foamy and bubbly.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, salt, ground ginger, cinnamon, and cloves until evenly combined.
  3. Combine wet and dry: Add the melted coconut oil and vanilla extract to the yeast mixture, then pour into the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms.
  4. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If sticky, sprinkle a bit more flour but do not overdo it.
  5. First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
  6. Prepare the filling: Mix together the brown sugar, molasses, cinnamon, ginger, and softened coconut oil until crumbly but spreadable.
  7. Roll out the dough: Punch down the dough gently and roll it into a 12×16-inch rectangle on a floured surface.
  8. Spread the filling evenly over the dough, leaving a small border around the edges.
  9. Form the rolls: Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal and cut into 9 equal slices (about 1 ½ inches thick).
  10. Second rise: Arrange the rolls cut-side up in the greased baking dish. Cover loosely and let rise for another 30–45 minutes until puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and cooked through.
  12. Make the glaze: While rolls bake, whisk together powdered sugar, non-dairy milk, and vanilla until smooth. Add more milk if too thick.
  13. Serve: Drizzle glaze over warm rolls once out of the oven. Optionally dust with a pinch of cinnamon.

Notes

Use firm coconut oil for the filling to keep it luscious. If gluten-free, substitute flour with a 1-to-1 gluten-free baking blend and ensure yeast is gluten-free certified. Dark maple syrup can replace molasses but will yield a milder flavor. Allow full rises for best flavor and fluffiness. Glaze is optional but recommended for moisture and sweetness.

Nutrition

Keywords: gingerbread cinnamon rolls, vegan cinnamon rolls, winter baking, vegan dessert, holiday baking, cinnamon rolls recipe, gingerbread recipe

Find it online: https://pokirecipes.com/cozy-gingerbread-cinnamon-rolls-easy-vegan-winter-baking-recipe/