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A tray of freshly baked Vegan Gingerbread Cinnamon Rolls drizzled with white vanilla glaze
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Vegan Gingerbread Cinnamon Rolls

Prep Time2 hours
Cook Time25 minutes
Total Time2 hours 25 minutes
Servings: 12 servings
Calories: 345kcal

Ingredients

  • 1 cup unsweetened soy milk, warmed to 110°F
  • 2 1/4 tsp active dry yeast
  • 1/4 cup molasse s
  • 1/4 cup vegan butter, melted
  • 3 1/2 cups all -purpose flour
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sal t
  • 1/2 cup vegan butter, softened (filling)
  • 3/4 cup dark brown sugar (filling)
  • 1 tbsp ground cinnamon (filling)
  • 1 tsp ground ginger (filling)
  • 1/4 tsp ground cloves (filling)
  • 1/4 tsp ground nutmeg (filling)
  • 1 cup powdered sugar (glaze)
  • 2 tbsp plant milk (glaze)
  • 1/2 tsp vanilla extract (glaze)

Instructions

  • In a large mixing bowl, combine warm soy milk, molasses, and active dry yeast. Let sit for 10 minutes until frothy.
  • Whisk in the melted vegan butter, ground ginger, cinnamon, and salt.
  • Gradually add flour one cup at a time, mixing until a dough forms. Knead by hand or with a dough hook for 7 minutes until smooth and elastic.
  • Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes or until doubled in size.
  • Punch down the risen dough and roll out on a floured surface into a 12x18 inch rectangle.
  • Spread the softened vegan butter evenly over the dough. Combine brown sugar and spices in a small bowl, then sprinkle evenly over the butter.
  • Roll the dough tightly starting from the long edge. Cut into 12 even slices using unflavored dental floss or a sharp serrated knife.
  • Arrange rolls in a greased 9x13 inch baking pan. Cover and let rise for an additional 30 minutes.
  • Preheat oven to 350°F (175°C). Bake rolls for 22-25 minutes until lightly golden.
  • Whisk together powdered sugar, plant milk, and vanilla until smooth. Drizzle over the rolls while still warm.