1 Hour Cinnamon Rolls With Cream "Cheese" Icing | VEGAN


This is a paid collaboration with Bute Island Foods.

If there's one thing that screams autumn to me, it would 100% be cinnamon rolls. Picture this, it's a rainy afternoon, you're brewing yourself the biggest pot of coffee and the sweet sweet smell of cinnamon rolls are baking in the oven. Finally you can enjoy one while you curl up on the sofa with a blanket and coffee in hand with your favourite autumnal candle lit beside you. Perfection, right?

I always underestimated how easy cinnamon rolls were to make which is why I was put off of the idea for quite some time, but since being vegan you begin to realise how hard it is to find store bought versions! I literally only know of one brand that sells these in the uk and sometimes they're hard to get ahold of, so I decided it was down to me to finally make some myself and oh my days, these are better than any store bought version ever, vegan or non vegan!

I love the use of cream cheese icing in this recipe and I was lucky enough to team up with Bute Island Foods using their original cream sheese to give it the perfect taste and texture. 

If you have a little bit of time on your hands, then you could easily whip these up in less than two hours!


Serves: 9   Prep Time: 40 mins   Cook Time: 25 mins 

You will need:

For the dough:

- 3 1/2 cups plain flour (+ 3 tbsp added later on)

- 1/2 cup caster sugar

- 1 packet instant active dry yeast 

- 1 cup dairy free milk (I used oat)

- 1/4 cup vegan butter

- 1 large vegan egg (I used Orgran egg replacement) 

For the filling:

- 1/4 cup vegan butter, softened

- 1 cup light brown sugar

- 2 tbsp cinnamon

- 2 tsp cornstarch 

For the cream "cheese" icing:

- 1/4 cup Bute Island original cream sheese 

- 1/4 cup vegan butter

- 1 1/2 cups icing sugar

- pinch of salt

- 2 tbsp vegan double cream

- 2 1/2 tsp vanilla extract 

Method - 

1. Preheat the oven to 200C.

2. In a large mixing bowl / stand mixer, sieve the flour and add the instant dry yeast and a pinch of salt. Stir to combine.

3. In a saucepan / microwaveable safe bowl, add the vegan butter, oat milk and caster sugar. If in a saucepan, place it on low heat and allow the butter to melt completely. If you're placing the ingredients in the microwave, then heat on full power for 1 minute. The butter should have melted and the mixture should be warm to the touch.

4. Gradually pour the butter mixture into the dry ingredients as you mix. If using a stand mixer, mix with the dough hook. 

5. Pour in the vegan egg and keep mixing until a dough ball forms. Continue to mix until the dough becomes more elastic. Add the remaining 3 tbsp of plain flour so that the dough isn't too sticky and mix again. Finally, cover the bowl with cling film and allow the dough to rest for 5 - 10 minutes. 

6. Prep a clean surface with a light covering of flour before rolling out the dough. You should aim to roll the dough out so it measures out at 10 x 16 inches.

7. Cover the dough with the softened vegan butter, using a brush to coat it evenly. 

8. In a medium-sized bowl, combine the light brown sugar, cornstarch and cinnamon. 

9. Sprinkle the cinnamon sugar mix on top of the dough, covering all of the butter. 

10. Slowly start rolling the dough horizontally, making sure you roll it tightly and it forms a log shape.

11. Cut the roll into 8 sections. Lightly grease a large baking dish with a small amount of vegan butter, brushing it around so it covers the whole tin. Place the individual cinnamon rolls into the tin.

12. Turn your oven OFF. You need the oven to be warm, but we don't want the cinnamon rolls to cook properly at this point.

13. Cover the cinnamon roll tin with tin foil and place them in the warm oven for 30 minutes to allow the rolls to rise. 

14. After 30 minutes, remove the tinfoil and place the cinnamon rolls back in the oven. Turn the oven back on at 200C.

15. Bake in the oven for 25 - 30 mins, checking on them so that they don't burn. 

16. Remove from the oven and allow to cool for five minutes before icing them!

17. To make the cream cheese icing, add the Bute Island original cream cheese  to a medium sized mixing bowl / stand mixer along with the vegan butter. 

18. Add the salt, vanilla extract, icing sugar and vegan double cream. Combine until the mixture becomes smooth.

19. Slowly pour the icing on top of the warm cinnamon rolls and enjoy!

You can purchase Bute Island original cream sheese and plenty of their other cheese alternatives here.

What's your favourite autumnal treat?

Love Always,

Shannon x 

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