Vegan Red Velvet Cinnamon Rolls

These vegan cinnamon rolls offer a bakery-style take on a classic, with soft, fluffy dough, warm cinnamon swirls and a cocoa and beet root richness that gives them their signature red velvet color. Baked until pillowy and finished with a tangy vegan cream cheese glaze that melts into every spiral, they strike an easy balance between indulgent and refined — sweet without being cloying, rich without feeling heavy. Perfect for brunch, holidays or anytime you want a little extra wow, this plant-based recipe delivers bold color, cozy flavor and irresistible comfort in every bite.

0 from 0 votes

Print

Vegan Red Velvet Cinnamon Rolls

Prep Time 30 minutes

Cook Time 35 minutes

Rising Time 2 hours

Total Time 3 hours 5 minutes

Servings 12 rolls

Calories 527 kcal

Ingredients

Dough

• 3-1/2 cups bread flour
• 1/4 cup vegan cane sugar
• 1/4 cup cacao powder or cocoa powder
• 1 pkg. (2-1/4 tsp.) instant yeast instant yeast
• 1-1/2 cups unsweetened soy milk warmed to about 100-110 degrees F
• 2 Tbsp. beet powder or 2 tsp. red food coloring
• 1/4 cup vegan butter softened
• 1 Tbsp. vanilla extract
• 1 tsp. salt

Filling

• 1 cup vegan butter room temperature
• 4 tsp. ground cinnamon
• 1 cup brown sugar

Frosting

• 6 oz. vegan cream cheese room temperature
• 1/4 cup vegan butter softened
• 2 cups powdered sugar
• 1 tsp. vanilla extract
• 1/8 tsp. salt

Instructions

1. For the dough, in large bowl or stand mixer, combine 3-½ cups flour, sugar, cocoa powder, yeast and salt.
2. Turn stand mixer to low and add soy milk, vanilla and beet powder or food coloring.
3. Add vegan butter and mix 5-7 minutes. Add extra flour if needed so dough is not sticky and can be formed into a ball.
4. Once ball is formed, grease a mixing bowl and place in dough ball. Cover with towel or parchment paper and let sit for 60-90 minutes in a warm, draft-free place until doubled in size.
5. Once dough is ready, lay it on lightly floured surface. Using rolling pin, roll dough into ¼-inch thick large rectangle.
6. For the filling, cream butter with whisk or mixer and add brown sugar and cinnamon. Mix until well-combined paste forms.
7. Spread filling mixture evenly over dough.
8. Carefully roll cinnamon rolls into a log from the longest side up. When completely rolled, place it seam-side down and cut into 12 even-sized pieces using a serrated knife or dental floss.
9. Place each roll into greased 9x13-inch baking dish and cover to rise for 45-60 minutes or until cinnamon rolls are touching.
10. Preheat oven to 350 degrees F. Bake rolls for 30-35 minutes.
11. For the frosting, in large bowl, cream together vegan cream cheese and vegan butter.
12. Add salt and vanilla and whisk until combined. Gradually add powdered sugar until completely combined.
13. Remove rolls from oven and let cool slightly before topping with frosting. Best served warm.

Recipe Notes

Tap to load ingredients in your cart:

Nutrition Facts

Vegan Red Velvet Cinnamon Rolls

Amount Per Serving

Calories 527 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g30%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Sodium 435mg18%

Potassium 151mg4%

Carbohydrates 73g24%

Fiber 4g16%

Sugar 42g47%

Protein 7g14%

Vitamin A 1147IU23%

Vitamin C 0.1mg0%

Calcium 87mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.