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A batch of vegan vanilla butter and chocolate walnut cinnamon rolls.
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5 from 1 vote

Vegan Vanilla Butter and Chocolate Walnut Cinnamon Rolls

These Vegan Vanilla Butter and Chocolate Walnut Cinnamon Rolls in Muffin Tins are such a delicious spin on traditional vegan cinnamon rolls. Made in a muffin tin for the perfect shape.
Prep Time10 minutes
Cook Time30 minutes
Rise Time x21 hour 30 minutes
Total Time2 hours 10 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 9 cinnamon rolls
Calories: 513kcal

Ingredients

  • 3 ½ - 4 cups flour
  • 1 package instant yeast (1 package = 2 ¼ tsp)
  • 1 teaspoon salt
  • 1 ½ cups dairy free milk (we like oat)
  • ¼ cup maple syrup (can sub with same amount of vegan cane sugar)

For the Vanilla Butter Filling

For the Chocolate Walnut Filling

For the Glaze Topping

  • 2 tablespoon dairy free milk (may need 1 more tablespoon depending on desired consistency)
  • 2 tablespoon vegan butter, melted
  • 1 pinch salt
  • 2 cups vegan powdered sugar

Instructions

For the Cinnamon Rolls

  • In a large bowl, whisk together 3 ½ 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 ¼″ thick.  
  • In a bowl, whisk together the vanilla butter ingredients - softened butter, powdered sugar and vanilla extract. 
  • In a separate bowl, add the walnuts and drizzle the melted coconut oil over top. Stir together. Sprinkle cocoa powder over top and stir together.
  • Spread the vanilla butter mixture evenly across dough.
  • Spread the walnut over butter mixture evenly.
  • 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 jumbo muffin tins 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 tins back inside and bake in oven for 30-35 minutes.

For the Vegan Glaze

  • Whisk together melted butter, milk and salt.
  • Add in a little powdered sugar at a time, whisking after each addition until a smooth glaze forms. 
  • Once cinnamon rolls come out, let cool for 5 minutes, then evenly spread glaze across rolls.

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1roll | Calories: 513kcal | Carbohydrates: 76g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Sodium: 429mg | Potassium: 181mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1006IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 3mg