cream cheese frosted cinnamon rolls

Vegan and GF options

Look at that ooey gooey beauty

So I’ll be honest anything with dough can intimidate me, but I wanted to start to cook or bake out of my comfort zone a little bit and these cinnamon rolls were the perfect introduction! These babies were fairly simple for someone that has never made anything like this before and came out divine! This is definitly a recipe for when you have a little more time on your hands, perfect for a weekend activity or just being stuck home (thanks covid). This recipe is VEGAN friendly, and can also be made gluten free with a few extras. I will add alternatives at the end of the recipe so anyone with any dietary preferences can enjoy! Here we go….



  • 3 Tbsp vegan butter ( or butter of choice)
  • 1 cup unsweetned almond milk
  • 1 Tbsp organic sugar
  • 1 packet of yeast
  • pinch of salt
  • 3 cups organic unbleached flour (** if going for a gluten free dough, be sure to add xantham gum to help with dough consistency)


  • 3 Tbsp vegan butter ( or butter of choice)
  • 2 Tbsp brown sugar and 2 Tbsp monk fruit sweetener (OR if you prefer a sweeter filling 1/4-1/3 cup sugar)
  • 1 Tbsp ground cinnamon


  • 8oz vegan cream cheese ( OR Philadelphia plain cream cheese)
  • 1/4 cup vegan butter ( OR butter of choice)
  • 1 cup powdered sugar ( for this one I tossed my monk fruit sweetner in a blender- worked FAB)
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt


  1. Starting with dough, add almond milk and butter to a saucepan until just melted. Once melted pour into a larger bowl and let cool until luke warm. Too hot and the yeast will not survive. Add 1 tbsp of sugar, mix and let sit for 10 mins.
  2. After 10 mins is up, add salt and 1 cup of flour at a time mixing as you go. I like to use a large wooden spoon to be sure I do not over mix.
  3. Sprinkle some flour onto a flat surface, I used my cleaned countertop. Place dough ball onto floured surface and knead until its formed a bit more of a loose ball.. if its still crumbly keep going or add a splash of water. (see pics for reference)
  4. Spray a large bowl with olive oil or coat with butter, place dough ball into bowl and cover with plastic wrap or a towel. Let sit 1 hour. Dough sets best in a warmer environment, I put my bowl in a sunny spot in the kitchen and it worked quite well.
  5. While dough is setting, get started on you’re filling and frosting. For filling: melt 3 tbsp of butter. In a seperate bowl measure out your sugar and cinnamon and mix together. Frosting: mix softened butter and softened cream cheese add powdered sugar, vanilla and salt, mix well set aside.
  6. Once dough is ready ( should be almost doubled in size) place back onto floured flat top and begin rolling it out. I personally do not have a rolling pin and instead used a wine bottle- wine saving the day for me per usual! TIP add flour to wine bottle to prevent sticking. You’ll want to get as close to a rectangle as possible, don’t be afraid to shape the dough with your hands. When its ready it should be about 1/4 inch thickness.
  7. Coat rolled dough with melted butter, then sugar and cinnamon and spread evenly.
  8. PREHEAT OVEN to 350F at this time*
  9. Start to roll the dough as tight as possible, naturally the dough will loosen. Once rolled, cut 2 inch pieces and place in buttered round cake pan. Feel free to spread them out a bit as they will get larger as they bake. Coat all the rolls with more melted butter and cover until oven finishes preheating.
  10. Bake for 25 mins and check with toothpick, may need an additional few minutes depending on oven.
  11. Add cream cheese frosting as soon as rolls are done, this will help melt the frosting for the perfect coating.

A few tips:

Feel free to use sugar sweeteners such as monk fruit as I did in this recipe other than when adding to yeast, I am not sure how well the yeast will work with a sweetener!

If you dont have powdered sugar make your own- sugar or sweetner of choice blend it up and viola, powder!

There are a million ways to make icing or frosting. Experiment with what you like, this cream cheese frosting is a thicker option, if you prefer more of a drizzle, powdered sugar and milk of choice works great as well.

ALTERNATIVES: Vegan butter OR regular butter, Cane sugar OR sweetener, White flour OR GF flour( with addition of xantham gum), Cream cheese OR vegan cream cheese.

Happy baking! Leave a comment if you tried this one out!

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