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Raspberry Vegan Cinnamon Rolls

March 19, 2019  |  By: Whitney E. RD

These easy vegan cinnamon rolls feature a mouthwatering raspberry sauce that adds beautiful color and delicious flavor!

On the list of my top indulgences, cinnamon rolls rank pretty high.

Scooping up a big, buttery roll from Cinnabon at the airport during our yearly family vacation is one of my fondest childhood memories. The smell, the anticipation, the joy of sharing it with my sister (heaven help my parents if we’d each eaten one of those monstrous, sugar bombs on our own), cinnamon rolls will always have the ability to bring a smile to my face.

Every time I’ve tried to recreate this magic at home, however, it’s been a disaster. The rolls were too dense or too crumbly, not sweet enough, or simply didn’t rise. And while I have had many recipes that flop, it’s a much harder pill to swallow when you’ve spent 2+ hours working on it. Anyone who has made cinnamon rolls before knows they’re quite the process!

With the defeat of those previous attempts seared in my brain, I haven’t had the desire to try to make them again – until now.

We were having friends over for a playdate and the hubs suggested I take a stab at cinnamon rolls. I warned him about my prior history and the amount of time it would take to execute them and he said he had all the time in the world (oh, husbands J).

So I got up the courage to try them again.

This time, instead of trying to severely modify a recipe, I just made a few fun tweaks to add a little more pizazz to your traditional cinnamon roll.

1. I used half whole-wheat flour, half all-purpose. The whole grains add nutty flavor and fiber.
2. I made a luscious raspberry sauce from frozen raspberries to roll up inside, adding a sweet, tart taste, and a nutritious layer of fruit-filled goodness.

Frozen vs. Fresh Produce – Is There A Difference? >>

I also did my recipe research and learned a few tricks to make the process as simple as possible.

The result? These fluffy, ever so sweet, raspberry vegan cinnamon rolls. They were as close to perfect as I could have hoped for!

The rolls were a big hit at our play date for the babes and adults alike. Unfortunately, C couldn’t have any (we try to stick to the no sugar before age two rule), but he did get to suck on some frozen raspberries and was pretty stoked about that.

I’m glad the hubs pushed me to give these buns another go and will be adding this easy, tasty recipe to my brunch repertoire.

If you’re looking for an impressive, breakfast treat, I recommend you give these babies a try.

Feel free to leave off the vegan cream cheese frosting if you like – the raspberry sauce is pretty scrumptious on its own. You’ll also likely have raspberry sauce leftover. Save it to spread on toast, pancakes, or waffles!

Raspberry Vegan Cinnamon Rolls

 

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Prep time

1 hour 30 mins

Cook time

25 mins

Total time

1 hour 55 mins

 

These vegan cinnamon rolls are easy to make - plus, they contain whole grains and a delicious raspberry sauce!

Author: Whitney English

Recipe type: vegan, dessert, breakfast

Serves: 9

Ingredients

• 1 cup oat milk
• 3 tablespoons vegan butter
• 1 packet dry yeast
• 1¼ cup white flour
• 1¼ whole wheat pastry flour
• 1 tablespoon sugar
• ½ teaspoon salt

Raspberry Glaze

• 1 bag frozen raspberries
• 3 tablespoons vegan butter
• ¼ cup brown sugar
• 1 tablespoon cinnamon

Frosting

• ¼ cup vegan butter
• ¼ cup powdered sugar
• ¼ cup vegan cream cheese

Instructions

1. Warm milk and butter on stove or in microwave (two 30 second intervals worked for me). Allow mixture to cool to 110 degrees (too hot and it will kill the yeast!).
2. Add yeast and liquid to a large bowl and let sit for 10 minutes.
3. In another bowl, combine flour, sugar and salt. Add dry ingredients to the liquid, about ½ cup at a time, and stir until a large ball forms.
4. Lightly flour your counter and knead dough for about 2-3 minutes.
5. Grease bowl and add dough back in.
6. Allow to sit for 10 minutes.
7. Defrost raspberries in a saucepan or microwave. Stir in vegan butter, cinnamon, and brown sugar.
8. Return dough to lightly floured counter top and roll into a large, thin rectangle.
9. Spread with ½ cup raspberry mixture.
10. Roll starting on the long side into a tight log, then cut into 9 rounds using a thin serrated knife.
11. Place rolls into a lightly greased 9x9 baking dish and set in a warm, draft-free area to rise for about 1 hour.
12. Bake at 350 for 25-30 minutes.
13. Make frosting by whipping all remaining ingredients together.
14. Let cinnamon rolls cool a bit then frost with cream cheese and drizzle with remaining raspberry sauce and serve!

Notes

*You’ll likely have raspberry sauce leftover - use it as a spread for toast or topping for pancakes!

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Weigh-in: Have you made cinnamon rolls at home? Will you try these raspberry vegan cinnamon rolls?

*This post is sponsored by the National Processed Raspberry Council but all opinions are my own. I thank you for your support of Whitney E. RD-approved recipes that make this website possible.