Uploaded October 2025 | Updated September 2026, 21 hours ago
Recipe: Makes 4 large rolls
Dough:
· 3 tbsp vegan butter
· 1 cup non-dairy milk
· 1 packet instant/ quick rise yeast (2 1/4 tsp instant/ quick rise yeast)
· 3 tbsp cane sugar
· 2 1/4 cups all-purpose flour
· 1/4 tsp salt
Filling:
· 1/3 cup softened vegan butter
· 5 tbsp brown sugar (or cane sugar works too)
· 3 tsp cinnamon
Frosting:
· 2 cups powdered sugar
· 3 tbsp vegan butter
· 1 tbsp cookie butter
· 2 tbsp nondairy milk
· Optional: 4 tbsp cookie butter to add on top of frosting
1. Melt the vegan butter in a pot on medium heat, then add the nondairy milk and sugar and heat until lukewarm.
2. Evenly sprinkle the yeast over top. Let sit 10 mins.
3. In the bowl of a stand mixer, add the flour and salt and whisk to combine. Add the yeast mixture and knead about 5 minutes until it is a soft non sticky dough.
4. Cover with plastic wrap and let rise 1 hour until doubled in size.
5. Beat the butter, sugar and cinnamon until light and fluffy.
6. Preheat the oven to 375 F. Line a large sheet pan with parchment paper. Dump the dough onto a lightly floured surface and roll it into a long rectangle with a rolling pin. Spread the filling evenly over the dough. Roll up from bottom to top.
7. Use a large knife or thread to slice dough into 4 equal rolls.
8. Place in a greased square 8x8 baking pan. Bake for 28 minutes or until golden brown on top. Remove from oven and let cool before frosting.
9. Stir together the frosting ingredients. Add more powdered sugar as needed to thicken, or milk as needed to thin to a spreadable consistency. Once cooled enough, spread over cinnamon rolls. Add a dollop of cookie butter onto each and smooth into a circle.
Recipe: Makes 4 large rolls
Dough:
· 3 tbsp vegan butter
· 1 cup non-dairy milk
· 1 packet instant/ quick rise yeast (2 1/4 tsp instant/ quick rise yeast)
· 3 tbsp cane sugar
· 2 1/4 cups all-purpose flour
· 1/4 tsp salt
Filling:
· 1/3 cup softened vegan butter
· 5 tbsp brown sugar (or cane sugar works too)
· 3 tsp cinnamon
Frosting:
· 2 cups powdered sugar
· 3 tbsp vegan butter
· 1 tbsp cookie butter
· 2 tbsp nondairy milk
· Optional: 4 tbsp cookie butter to add on top of frosting
1. Melt the vegan butter in a pot on medium heat, then add the nondairy milk and sugar and heat until lukewarm.
2. Evenly sprinkle the yeast over top. Let sit 10 mins.
3. In the bowl of a stand mixer, add the flour and salt and whisk to combine. Add the yeast mixture and knead about 5 minutes until it is a soft non sticky dough.
4. Cover with plastic wrap and let rise 1 hour until doubled in size.
5. Beat the butter, sugar and cinnamon until light and fluffy.
6. Preheat the oven to 375 F. Line a large sheet pan with parchment paper. Dump the dough onto a lightly floured surface and roll it into a long rectangle with a rolling pin. Spread the filling evenly over the dough. Roll up from bottom to top.
7. Use a large knife or thread to slice dough into 4 equal rolls.
8. Place in a greased square 8x8 baking pan. Bake for 28 minutes or until golden brown on top. Remove from oven and let cool before frosting.
9. Stir together the frosting ingredients. Add more powdered sugar as needed to thicken, or milk as needed to thin to a spreadable consistency. Once cooled enough, spread over cinnamon rolls. Add a dollop of cookie butter onto each and smooth into a circle.
