These Gingerbread Cinnamon Rolls are perfect for the holidays, especially Christmas brunch ⭐️ Watch the video below to see how easy they are to make before reading the recipe.
It seems like just yesterday we were packing up our belongings to prepare for our move to LA. However, that was nearly 6 months ago, and I’ve already started to miss taking the subway and chatting with my old neighbors in Harlem. I don’t, however, miss the cold weather. While New York was receiving its first big snow of the season, I was spending time outside in a sports bra and straw hat. I love that about living in LA.
Though with year-round sunny warm weather you risk uncontrollable fires (which I’m sure you’ve heard about), and not feeling like it’s the holiday season at all. To bring some holiday cheer to our home, I’ve been baking. And what better thing to bake than Gingerbread Cinnamon Rolls?
I’m in love with these Gingerbread Cinnamon Rolls. I wish you could have smelled our house when they were in the oven. HEAVENLY!! I combined all of the warm and cheery gingerbread spices to make a cinnamon roll with a much more nuanced flavor: cinnamon, ginger, cloves, nutmeg, cayenne pepper, and black pepper. They take the traditional cinnamon roll filling—just cinnamon and sugar—to the next level. I even added cinnamon and ginger to the icing. I don’t care what time of year it is, I will never go back to plain cinnamon rolls. Gingerbread cinnamon rolls are here to stay. Christmas brunch, look out!
Vegan Gingerbread Cinnamon Rolls
- 1 tablespoon ground flax seed + 3 tbsp water
- ¾ cup unsweetened plain soy milk or other unsweetened plain non-dairy milk
- ¼ cup vegan butter (I used Earth Balance)
- 2½ cups unbleached all-purpose flour
- 1 packet active dry yeast
- ¼ cup sugar
- ½ teaspoon salt
- ¼ cup room temperature water
- ⅓ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- ⅓ cup vegan butter
- 1 1/2 cups powdered sugar
- ½ teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 3 tablespoons unsweetened plain soy milk or other unsweetened plain non-dairy milk
- Mix the ground flax seed and water in a small mixing bowl and set aside to thicken and become a flax “egg”.
- Combine the soy milk and vegan butter in a microwave safe container and microwave for 30 seconds. Stir, and microwave another 20-30 seconds.Alternatively, you could warm the soy milk and vegan butter on the stove. Do not boil. Liquid should not exceed 140°. Ideal temperature is 110-120°. If it is too hot it will kill the yeast.
- Mix the flour, active dry yeast, sugar, and salt together in a large mixing bowl.
- Pour the soy milk and butter mixture into the bowl (remember, it should be between 110-120° F). Also add the water and flax egg and use a whisk to stir. If you have a standing mixer, you can use that instead.
- Once it’s too sticky to whisk, use your hands to combine the ingredients.
- Transfer the dough onto a floured workspace, and knead it until you’ve got a smooth dough ball.
- Place the dough ball into a lightly greased mixing bowl, and cover with plastic wrap or a kitchen towel, and allow it to rise for about one hour.
- Make the filling for the rolls by combining the brown sugar, cinnamon, ginger, nutmeg, black pepper, cayenne pepper, and cloves in a small mixing bowl.
- Melt ⅓ cup of vegan butter.
- Preheat oven to 375°.
- Once the dough has doubled in size, you can press out the air, then transfer it back onto your floured work space.
- Roll the dough until it is about ⅙th inch thick, and about 12x16 inches.
- Brush the dough with the melted butter, and top with sugar spice mix.
- Roll the dough tightly (watch my video to see how it's done).
- Carefully cut the roll into 1 inch slices, you’ll have about a dozen. Or cut them a little thicker to make 8 larger rolls.
- Place the rolls onto a greased skillet or baking dish (about 10x10).
- Bake for 30 minutes, until they're slightly golden on the top.
Make Gingerbread Frosting
- Place powdered sugar in a mixing bowl, and stir in the cinnamon and ginger powder.
- Add the soy milk, and whisk until creamy. Add more soy milk if you want it thinner.
- Remove rolls from oven, and allow to cool for 5-10 minutes.
- Top with Gingerbread Frosting, and serve immediately.