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A peaches and cream vegan cinnamon roll on white parchment paper with drizzle.
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5 from 4 votes

Peaches and Cream Vegan Cinnamon Rolls

These peaches and cream vegan cinnamon rolls are an absolutely delicious way to enjoy in season peaches. Super soft, gooey, and topped with a vegan cream glaze for an amazing summer spin on traditional cinnamon rolls.
Prep Time10 minutes
Cook Time30 minutes
Rise Time x21 hour 30 minutes
Total Time2 hours 10 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 12 cinnamon rolls
Calories: 371kcal
Author: Andrew Bernard

Ingredients

For the Dough

For the Filling

  • ½ cup vegan butter, softened
  • 1 cup brown sugar
  • 2 tablespoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 peaches, peeled, deseeded, and diced
  • ½ cup coconut cream (the thick part from chilled canned coconut milk)
  • ¼ teaspoon lemon zest (no more than this)
  • 1 teaspoon vanilla

For the Glaze

Instructions

  • In a large bowl, whisk together 3 ½ cups flour, brown sugar yeast, and salt. 
  • Then, add in the dairy free milk. 
  • 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, combine the brown sugar, cinnamon, and nutmeg. 
  • Brush the butter for the filling across the dough.
  • Sprinkle the cinnamon sugar mixture all across the top.
  • Evenly spread out all the peaches.
  • Grate the lemon zest over the peaches.
  • 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 9x13 baking dish and cover with a damp towel. Let rise in a warm, draft free place for 20-30 minutes or until the cinnamon rolls are starting to touch each other.
  • Combine the coconut cream and vanilla and drizzle it evenly across the top.
  • Preheat oven to 350 degrees F.
  • Once heated, place dish inside and bake in oven for 28-35 minutes.
  • While cooking whisk the glaze ingredients together in a bowl.
  • Remove cinnamon rolls from oven. Let cool for 10 minutes, then top with glaze. Best served warm.

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: 371kcal | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Sodium: 279mg | Potassium: 199mg | Fiber: 2g | Sugar: 35g | Vitamin A: 557IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg