Absolutely delicious vegan raspberry cinnamon rolls are the perfect brunch or special breakfast! Just 9 ingredients is all you need for this incredible vegan breakfast idea.
Cinnamon rolls are breakfast life. Okay, maybe not seriously. But if you are looking for a delicious breakfast idea, then these vegan raspberry cinnamon rolls are seriously so good.
There’s something nostalgic about cinnamon rolls for many people. Usually it involves popping a can, but other times it’s just the memory of cinnamon rolls.
Often, they are served for special occasions, like holiday morning breakfasts or brunches. Especially if someone in your family made them homemade. It was usually a special treat.
With this easy vegan raspberry cinnamon rolls, you can do the same memory making with your own family and friends.
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What ingredients do I need for vegan raspberry cinnamon rolls?
You only need 9 ingredients for these easy dairy free raspberry cinnamon rolls.
We start with the base of our vegan everything dough recipe and then just add 4 extra ingredients to make the cinnamon rolls.
The ingredients that you need are:
- Flour
- Instant yeast
- Salt
- Dairy Free Milk (we like Oat)
- Maple Syrup
- Frozen Raspberries
- Vegan Sugar
- Brown Sugar
- Lemon Zest
That’s it! Can you believe that’s all you need?
How do you make Vegan Raspberry Cinnamon Rolls?
In a large bowl, whisk together the flour, yeast, and salt. Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if you need to not be sticky and form a ball.
Once your ball is formed, you will want to grease the same bowl you mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place.
Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.
In a bowl, add the raspberries, both sugars, and lemon zest together. Then spoon the mixture evenly over the dough.
Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into even sized pieces – 9 for larger cinnamon rolls or more for smaller ones.
Place into a greased baking dish and cover. Heat oven to 150 degrees, turn off and place covered dish inside to rise for 45-60 minutes.
Remove from oven and let oven preheat to 350 degrees F. Bake in oven for 30-35 minutes.
Remove and top with homemade dairy free frosting.
Can I prep these vegan raspberry cinnamon rolls ahead?
Yes! You sure can! There are two options.
- Once you make the dough and cover it to rise, you can place the bowl in the fridge up to 2 days before you plan to use it.
- You can make the entire recipe and then store your cinnamon rolls in an air tight container in the fridge for 5 days.
Are these vegan raspberry cinnamon rolls Top 8 Allergen Free?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
Otherwise, as long as you use a safe dairy free milk, (like we said Oat is our favorite) then you will be all set.
Could I make other things with the dough besides cinnamon rolls?
Yes! This recipe using our vegan everything dough that can be used for cinnamon rolls, pull apart bread and more! Grab our vegan everything dough recipe by clicking that link and you’ll get a ton more ideas!
Can I make other flavors of cinnamon rolls?
You sure can! Replace the same amount of raspberries with other flavors like blueberries or blackberries. We’ll create other flavors in the future.
If you are also looking for other cinnamon roll ideas, we have a few more that don’t use this everything dough, but are still amazing.
Try our:
Pin these vegan raspberry cinnamon rolls for later:
Vegan Raspberry Cinnamon Rolls
Ingredients
For the Dough
- 3 1/2 – 4 cups flour
- 1 package instant yeast
- 1 tsp salt
- 1 1/2 cups dairy free milk (we ike oat)
- 1/4 cup maple syrup
For the Filling
- 10 oz frozen raspberries
- 1/2 cup vegan cane sugar
- 1/2 cup brown sugar
- zest from 1 lemon
For the Frosting
- 1 recipe vegan vanilla frosting (or can make a simple glaze)
Instructions
- In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
- Then, add in the dairy free milk and maple syrup.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
- Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.
- In a bowl, add the raspberries, both sugars, and lemon zest together. Then spoon the mixture evenly over the dough.
- Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into even sized pieces – 9 for larger cinnamon rolls or more for smaller ones.
- Place into a greased baking dish and cover. Heat oven to 150 degrees, turn off and place covered dish inside to rise for 45-60 minutes.
- Remove from oven and let oven preheat to 350 degrees F.
- Once heated, place dish back inside and bake in oven for 30-35 minutes.
- Remove and top with homemade dairy free frosting. Best served warm.
Notes
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
I honestly found this recipe to be too sugary. I may try again with a cream cheese based frosting.
secret: we are not vegan in my house and I made this and my kids ATE THEM UP.I am waiting for my raspberry bushes to produce this year so I can have fresh berries with them.Frozen is fine, but fresh will be next level.
Do you thaw the raspberries or use them frozen?
We left them frozen