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Homemade Easy Vegan Cinnamon Rolls (200 Calories) photo

Easy Vegan Cinnamon Rolls (200 Calories)

Indulge in these Easy Vegan Cinnamon Rolls! Fluffy, sweet, and only 200 calories each—perfect for breakfast or a delightful snack!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1.25 cups cornstarch (176g)
  • 0.5 cup oat flour (60g), GF if needed
  • 6 Tbsp white rice flour (56g)
  • 2 tsp xanthan gum (make sure it’s a vegan brand)
  • 1 tsp salt
  • 2 tsp Red Star Platinum Yeast (almost one package, don’t use the whole package)
  • 6 Tbsp water
  • 3 Tbsp agave
  • 2 Tbsp unsweetened vanilla almond milk
  • 3 Tbsp dairy-free butter
  • 0.25 cup dairy-free plain yogurt (at room temperature)
  • 0.25 cup unsweetened applesauce (at room temperature)
  • 4 Tbsp dairy-free butter (softened to room temperature)
  • 4 Tbsp coconut sugar
  • 1 Tbsp monk fruit (or sugar)
  • 1 Tbsp ground cinnamon
  • 6 Tbsp dairy-free cream cheese (softened to room temperature)
  • 0.5 tsp vanilla extract
  • 1 cup sugar-free powdered sugar (or regular)
  • 2 Tbsp unsweetened vanilla almond milk

Equipment

  • Mixing bowls
  • Whisk
  • Rolling Pin
  • Baking dish
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions:
  1. In a large mixing bowl, combine the cornstarch, oat flour, white rice flour, xanthan gum, and salt. Mix well. In a separate bowl, combine the warm water, agave, and Red Star Platinum Yeast. Allow it to sit for about 5-10 minutes until frothy.
  2. To the yeast mixture, add the dairy-free butter, dairy-free yogurt, and unsweetened applesauce. Mix thoroughly until well combined.
  3. Gradually pour the wet ingredients into the dry ingredients. Stir with a whisk until a soft dough forms. If the dough is too sticky, add a little more cornstarch, one tablespoon at a time, until it reaches a workable consistency.
  4. Knead the dough on a clean surface for about 2-3 minutes until smooth. Place it in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 30-45 minutes, or until it has doubled in size.
  5. Once the dough has risen, punch it down to release the air. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
  6. In a small bowl, mix together the softened dairy-free butter, coconut sugar, monk fruit, and ground cinnamon. Spread this filling evenly over the rolled-out dough using a spatula.
  7. Starting from one end, carefully roll the dough into a log shape. Once rolled, use a sharp knife or dental floss to cut it into 12 equal pieces. Place the rolls in a greased baking dish, ensuring they’re close but not touching.
  8. Cover the dish with a clean cloth and let the rolls rise again for about 30 minutes while you preheat your oven to 350°F (175°C).
  9. Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until golden brown. Keep an eye on them to ensure they don’t over-bake.
  10. While the rolls are baking, prepare the glaze by whisking together the softened dairy-free cream cheese, vanilla extract, sugar-free powdered sugar, and almond milk until smooth and creamy.
  11. Once the rolls are baked, remove them from the oven and allow them to cool for a few minutes. Drizzle the glaze generously over the warm cinnamon rolls, and serve immediately for the best experience!

Notes

  • Prepare the dough and filling ahead of time and store them separately in the refrigerator for up to 24 hours.
  • After baking, store any leftover cinnamon rolls in an airtight container in the fridge for up to 3 days.
  • For longer storage, freeze the baked rolls. Wrap them tightly in plastic wrap and then in aluminum foil. They’ll last for up to 3 months!