We are merging our softest, fluffiest dough with red velvet cake flavors for these epic vegan red velvet cinnamon rolls!
If you are looking for a super fun and festive holiday or Valentine’s Day breakfast option, these vegan red velvet cinnamon rolls are just what you need.
This recipe uses our yeasted dough process to create the fluffiest, softest, more delicious cinnamon rolls.
Not only is the color amazing, but if you love the chocolately taste from red velvet cake, then you will definitely love this recipe as well.
So, yes, before you ask, we are giving you a reason to essentially eat cake for breakfast. You’re welcome.
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WHAT INGREDIENTS DO YOU NEED TO MAKE VEGAN RED VELVET CINNAMON ROLLS?
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this vegan red velvet cinnamon roll recipe :
- bread flour – the star of the show! we really recommend using bread flour for this recipe for the softness and best bread
- vegan sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- cocoa powder – Needed to make our dough actually chocolate in taste just like red velvet cake. You want to use an unsweetened cocoa powder here.
- yeast -we are using instant yeast so that the recipe goes as fast as possible
- salt – do not omit here, the salt helps to tighten the gluten strains, but also really brings the flavor out
- non-dairy milk – any non-dairy milk will work for this recipe, choose your favorite
- red food coloring – for the most vibrant red color, you’ll want to use a red food coloring (red 40 is vegan, red 4 is not).
- vegan butter – vegan butter helps with moisture, texture, and richness
- brown sugar and cinnamon – classic cinnamon roll flavors, these are needed for our filling
SUBSTITUTIONS AND VARIATIONS:
- bread flour – all-purpose flour could also be used. We do not have a gluten-free recommendation at this time
- yeast – you can use active dry yeast but it will take longer to rise
- red food coloring – beet powder can be used. It won’t be as vibrant of a red, but will still be read
- brown sugar – granulated coconut sugar or date sugar could be used
- cream cheese frosting– If you would prefer a more simple glaze, you can get ingredients and instructions for a simple glaze in our vegan glazed donut recipe
Frequently Asked Questions
CAN I PREP THESE VEGAN RED VELVET 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 RED VELVET CINNAMON ROLLS TOP 8 ALLERGEN FREE?
Unfortunately we don’t have a recommendation at this time to make this flavor gluten free.
If you are looking for a gluten free version, you can get our vegan gluten free cinnamon rolls recipe.
Otherwise, as long as you use a safe dairy free milk, (Oat is our favorite) and a soy free butter (try Earth Balance soy free in the red tub) then you will be all set.
CAN I MAKE OTHER FLAVORS OF CINNAMON ROLLS?
You sure can! We have dozens of flavors of cinnamon rolls now. We even have savory roll versions if you like things not so sweet.
Or, if you want, to see all our vegan cinnamon roll ideas.
Pin these vegan eggnog cinnamon rolls for later:
Vegan Red Velvet Cinnamon Rolls
For the Dough
- 3 ½ – 4 cups bread flour
- ¼ cup vegan cane sugar (can sub with agave or maple syrup)
- 2 tablespoon cocoa powder
- 1 package instant yeast (1 package = 2 ¼ tsp)
- 1 teaspoon salt
- 1 ½ cups non dairy milk warm (NOT HOT!)
- 1 tablespoon vanilla
- 2-3 teaspoon vegan red food coloring (or 2 tablespoon beet powder)
- ¼ cup vegan butter, room temperature
For the Filling
- ½ cup vegan butter, room temperature
- ¾ cup brown sugar
- 1 ½ tablespoon cinnamon
- In a large bowl or a stand mixer, combine 3 ½ cups flour, sugar, cocoa powder, yeast, and salt.
- Turn stand mixer onto low and add in the non dairy milk, vanilla, and food coloring.
- Add in the vegan butter and let go for 5-7 minutes, adding in the remaining 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.
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- Once dough is 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 ¼″ thick.
- For the filling – in a bowl, cream the butter. Then, add brown sugar and cinnamon. Mix until a well combined paste forms. Spread the filling 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 12 even sized pieces.
- Place into a greased 9×13 baking dish and cover to rise for 45-60 minutes or until cinnamon rolls are touching.
- Preheat to 350 degrees F.
- Once heated, place dish inside and bake in oven for 30-35 minutes.
For the Vegan Cream Cheese Frosting
- While rolls are cooking, in a large bowl cream together vegan cream cheese and vegan butter.
- Add salt and vanilla and beat again until combined. Then, add powdered sugar gradually until completely combined. You would want more of a glaze, add less powdered sugar until desired consistency. More of a frosting, add all the powdered sugar and more if desired.
- Remove rolls from oven and let cool for 10 minutes before topping with frosting.
- Best served warm.