Raspberry Vegan Cinnamon Rolls
Recipe type: vegan, dessert, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
These vegan cinnamon rolls are easy to make - plus, they contain whole grains and a delicious raspberry sauce!
  • 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
  • ¼ cup vegan butter
  • ¼ cup powdered sugar
  • ¼ cup vegan cream cheese
  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!
*You’ll likely have raspberry sauce leftover - use it as a spread for toast or topping for pancakes!
Recipe by Whitney E. RD at https://www.whitneyerd.com/2019/03/raspberry-vegan-cinnamon-rolls.html