Vegan Coconut Cream Cinnamon Rolls

Indulge in the warm, comforting flavors of Vegan Coconut Cream Cinnamon Rolls—a delightful twist on a classic favorite. These rolls are soft, fluffy, and bursting with rich coconut flavor, making them perfect for brunch or a cozy afternoon treat. The addition of coconut cream not only enhances the taste but also adds a luscious texture that melts in your mouth. Topped with a creamy frosting, these rolls will surely become a staple in your vegan baking repertoire!

Ingredients

For the Dough:

• 1 cup (240 mL) almond milk (or any plant-based milk), lukewarm
• 3/8 cup (75 g) granulated sugar
• 1 heaping tablespoon (9 – 10 g) active dry yeast
• 3 3/4 cups (460 g) all-purpose flour, plus extra for dusting
• 1/4 teaspoon salt
• 1/3 cup (75 g) coconut cream, melted (reserve some for the filling)

For the Cinnamon Filling:

• 1/2 cup (100 g) brown sugar (or coconut sugar)
• 2 tablespoons ground cinnamon
• 2 tablespoons melted coconut cream (or vegan butter)

For the Frosting:

• 1/2 cup (110 g) coconut cream
• 1/4 cup (30 g) powdered sugar
• 1 teaspoon vanilla extract (optional)

Instructions

Activate the Yeast:

• In a small bowl, combine the lukewarm almond milk and granulated sugar. Sprinkle the yeast on top and let it sit for about 5–10 minutes until frothy. This step ensures that your yeast is active.

Make the Dough:

• In a large mixing bowl or stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with the melted coconut cream.
• Mix until a dough begins to form. Knead by hand or with a dough hook for about 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

First Rise:

• Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Filling:

• In a small bowl, mix together the brown sugar and cinnamon. Set aside.

Roll Out the Dough:

• Once risen, punch down the dough and transfer it to a floured surface. Roll it out into a rectangle approximately 18 x 12 inches.
• Brush the rolled-out dough with melted coconut cream, leaving about an inch border around the edges.

Add Filling:

• Evenly sprinkle the cinnamon-sugar mixture over the coconut cream layer. Gently press down to help it adhere.

Shape the Rolls:

• Starting from one long edge, carefully roll up the dough into a tight log. Pinch the seam to seal and slice into approximately 12 equal pieces.

Second Rise:

• Place the rolls in a greased baking dish or on a lined baking sheet, leaving space between them. Cover again and let them rise for another 30 minutes.

Bake:

• Preheat your oven to 350°F (175°C). Bake for about 25–30 minutes or until golden brown on top and cooked through.

1. Prepare Frosting:
   • While the rolls are baking, whisk together coconut cream, powdered sugar, and vanilla extract in a small bowl until smooth.
2. Serve:
   • Once baked, allow them to cool slightly before drizzling with frosting. Serve warm and enjoy every bite!

Tips for Success:

• Room Temperature Ingredients: Ensure your almond milk and coconut cream are at room temperature for better mixing.
• Customize Your Filling: Feel free to add chopped nuts or raisins to your cinnamon filling for added texture.
• Storage: These rolls can be stored in an airtight container at room temperature for up to three days or frozen for longer preservation.

These Vegan Coconut Cream Cinnamon Rolls are sure to be a hit at any gathering! Their delightful aroma will fill your kitchen as they bake, inviting everyone to enjoy this sweet treat together.

Substitute for Coconut Cream in Frosting: If you’re looking for an alternative to coconut cream in the frosting, try using cashew cream for a rich, creamy texture, or silken tofu blended with a touch of lemon juice and maple syrup for a lighter option. Almond or oat milk with a bit of vegan butter can also provide a creamy base for frosting without the coconut flavor.

Best Way to Store Leftover Vegan Cinnamon Rolls: For the freshest rolls, store them in an airtight container at room temperature for up to two days. If you plan to keep them longer, store them in the refrigerator for up to five days and reheat each roll briefly in the microwave or oven to restore softness. You can also freeze cinnamon rolls for up to two months—just wrap them individually, and thaw in the fridge overnight before reheating.

Making Cinnamon Rolls Gluten-Free: For a gluten-free version, replace the regular flour with a 1:1 gluten-free baking blend that includes xanthan gum. Gluten-free dough can be a bit more delicate, so try to handle it gently, and let it rise in a warmer, stable environment to achieve fluffiness.

Alternative Non-Dairy Milks: Besides coconut milk, almond, oat, and soy milk all work beautifully in vegan cinnamon rolls. Soy milk is excellent for richness, while almond milk gives a slightly lighter texture. Oat milk adds a creamy, neutral taste that complements cinnamon well, so feel free to use whichever you prefer or have on hand!

Using Different Types of Sugar: Yes, you can easily substitute white sugar. Coconut sugar works well and brings a mild caramel flavor, while brown sugar adds a deeper, molasses-like taste that pairs wonderfully with cinnamon. For a lower-glycemic option, maple or date sugar are great choices, though they may slightly alter the color and flavor of the rolls.