Indulge in the perfect blend of coffee and warm cinnamon with these fluffy vegan coffee cinnamon rolls! They’re entirely vegan, featuring a soft dough swirled with ground coffee, cinnamon and sugar. Topped with a smooth and creamy coffee glaze, these rolls are the perfect treat for breakfast, dessert, or a cozy afternoon snack. Satisfy your sweet tooth while keeping it cruelty-free!
This incredible recipe has been made in collaboration with Billingtons UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Coffee Cinnamon Rolls
Autumn is here, which means cinnamon rolls for breakfast… right?! I’ve partnered with one of my go-to sugar brands for this absolutely scrumptious recipe, Billington’s. I use their sugar almost every day in my morning latte’s and I am SO excited to be partnering with them to spread the love of their brand. In this recipe I used their Demerara Cane Sugar which has notes of caramel along with being rich and sweet. It’s a natural, vegan friendly, unrefined cane sugar which pairs beautifully with the rich coffee flavour for the roll filling, making them an super indulgent. You are going to love this recipe!
Looking for more coffee recipes? Check out my:
- Classic Vegan Tiramisu
- Easy Vegan Tiramisu Tart
- Vegan Puff Pastry Coffee Croissants
- The BEST Vegan Coffee Cake
- No-Bake Vegan Cappuccino Truffles
Why you’ll love these vegan coffee cinnamon rolls :
I love coffee which is why I wanted to make these rolls the most delicious coffee bake EVER! If you are also a fellow coffee lover, I think you’ll love these coffee cinnamon rolls, and here’s why:
- They’re super fluffy : The dough is super light and fluffy thanks to active yeast and the butter. The perfect cinnamon roll texture.
- Easy to make : My recipe for cinnamon rolls is super easy, you only need a-little spare time and easy to follow steps, which I’ll go through with you in this recipe post.
- Filled with coffee flavour : You’ll find the coffee in the dough, sugar filling AND glaze. They contain just the perfect amount of coffee, with still a-little hint of the cinnamon.
- The glaze : No words for how yummy the glaze is. It’s a simple cream cheese based glaze with coffee granules… so so good!
Coffee Cinnamon Rolls – Key ingredients
This recipe has 3 main parts to it- the dough, filling and glaze. There are a few key ingredient’s you’ll need in order to make the tastiest homemade cinnamon rolls:
- Active yeast: Using a good quality active dry yeast is key for making perfectly textured rolls. Activated with the warm milk, it helps to provide an airy, soft and fluffy texture.
- Coffee: Be sure to use fine coffee granules for this recipe, as they will dissolve much easier than thicker granules. I use Nescafe Gold Instant Coffee.
- Cream cheese: Use a high quality dairy-free cream cheese. My go-to is Violife as it has a really delicious creamy flavour to it, which pairs really well with the coffee notes in this recipe.
- Dairy-free milk: I personally recommend using a unsweetened soya milk for this recipe, but you can use alternatives such as Almond milk or oat milk for example.
Recipe tips and tricks
- Weigh your ingredients: When it comes to these cinnamon rolls (or baking in genral), it’s always best to weight ingredients using gram measurements / with a set of kitchen scales. Using scales ensures an accurate bake.
- Why didn’t my yeast activate? You’ll know your yeast mixture has activated when it turns bubbly and has a yeast smell to it. If your yeast didn’t activate and turn bubbly, it could either mean you used an old yeast or the milk was too hot and killed the yeast.
- Allow the dough to prove: Allowing the dough enough time to prove will ensure soft and fluffy rolls. If you don’t prove the dough, they may turn out dry and tough, which isn’t what we’re after. Make sure the dough is proving somewhere warm, like a kitchen with the oven turned on, covered with a tea towel in a warm conservatory / airing cupboard. If you place it somewhere too hot, it may kill the yeast and not rise.
- How to tell if they are done proving? You can tell if your dough has done rising if when you lightly touch the dough with your finger tip the dough springs back, then you know it is ready.
- Apply glaze while the rolls are warm, not hot: Make sure to apply the glaze to warm rolls. Spreading the glaze when the rolls are hot will melt the glaze, causing it to split.
How to store the rolls?
- Storing the rolls: Best enjoyed, warm day of making. Un-glazed rolls can be stored in an airtight / sealed container at room temperature for 1-2 days while remaining fresh. If glazed, refrigerate them due to containing cream cheese. Refrigerating them will make them dry out quicker, which is they they’re best enjoyed day of making. You can always put them in the microwave for about 10-15 seconds to freshen them up before tucking in.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Coffee Cinnamon Rolls
- Total Time: 3 hours
- Yield: 10 1x
- Diet: Vegan
Description
How to make soft and buttery vegan coffee cinnamon rolls, with a coffee cinnamon filling and creamy coffee glaze. Vegan, No-Egg, No-Dairy, easy to make.
Ingredients
Ingredients for the rolls
- 400g of all-purpose / plain flour
- 60g of caster sugar / granulated sugar
- 1 tablespoon of fine coffee granules
- 60g of dairy-free butter (melted)
- 180ml of dairy-free milk (warmed)
- 7g (1 pack) of active dry yeast
- 60g of smooth apple sauce (room temperature)
Ingredients for the filling
- 120g of dairy-free butter (room temperature / softened)
- 150g of Billington’s Demerara Sugar (or a light brown sugar)
- 1 + 1/2 tablespoons of fine coffee granules
- 2 teaspoons of ground cinnamon
Ingredients for the glaze
- 115g of dairy-free cream cheese
- 2 heaped tablespoons of dairy-free butter (room temperature / softened)
- 2 teaspoons of coffee granules
- 1 teaspoon of vanilla extract
- 250g of icing / powdered sugar
Instructions
Method (dough)
- Grease a square / rectangular 9 x 13” casserole dish with dairy-free butter. Set aside.
- In a bowl of a stand mixer with dough hook attachment or in a large bowl, stir together the flour, sugar and coffee to combine.
- In a small saucepan on the hob, add in the butter, melt then add in the milk. You want it to be warm, but not too hot as this will kill the yeast. Sprinkle over the yeast then cover for 5 minutes until bubbly / foamy. You’ll know the yeast is activated. If it doesn’t, the yeast is killed and you’ll have to start again.
- Add the activated yeast mixture and apple sauce puree into the dry. Mix the dough until a smooth, elastic ball forms, this will take approximately 8-10 minutes.
- Lightly grease a medium sized mixing bowl with some oil (I use sunflower), or butter, and place in the dough. Allow the dough to rest and prove in somewhere warm (approximately 90F or warmer) until about doubled in size. Proof the dough until the dough springs back slowly when the side is dented with a finger, about 1-2 hours.
- During this time, mix together the filling.
Method (filling)
- Add the room temperature butter, sugar, coffee and cinnamon into a bowl. Mix until a smooth paste. Add in a-little more butter if needed, you want it to be paste like and spreadable.
- When the dough has doubled, turn it out on a lightly floured surface. Use a rolling pin to roll the dough out into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.
- Spread the filling over the dough using an off set spatula, getting right into the edges.
Cut the rolls
- Use a pizza cutter or sharp knife to cut strips (approximately 1.5” thickness) of the dough. Roll each strip into tight rolls and away from you (refer to video for reference). You should get at lest 9-12 rolls depending on your thickness.
- Place the rolls in the greased dish. Cover again and place back somewhere warm to double in size.
- During this time, preheat oven to 180°C fan.
- Bake the rolls in the middle of the oven for approximately 20-25 minutes, until they’ve puffed up and are golden in colour. Keep an eye on them after 20 minutes to make sure the tops don’t burn. You may wish to turn the dish half way through baking to ensure an even bake.
- Once baked, carefully remove the rolls from the oven and allow to cool on a wire rack for 15-20 minutes. During this time, prepare the glaze.
Method (glaze)
- Combine the cream cheese, softened butter, coffee and vanilla in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the icing sugar and beat on low speed until well combined. For a thinner consistency, you can add in a tablespoon of milk or a-little more cream cheese (optional).
- When the rolls are warm (not hot), spoon and spread the glaze over each roll. The glaze will melt over the rolls. The rolls are best enjoyed warm. I also like to serve with an extra dahs of coffee and a coffee bean for decoration (but this is completely optional).
Notes
What coffee do you use? For this recipe I used the Nescafe Gold Fine Coffee Granules.
What dairy-free cream cheese to use? I use Violife Original Cream Cheese, but use which ever is your favourite vegan cream cheese.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: cinnamon rolls
- Method: Baking
- Cuisine: American
THE FROSTING LOOKS UNREAL!!!! Jotted down the ingredients and will make this weekend xoxoxox
Author
Thank you, so excited to hear what you think. Happy baking 🙂
Could this be made gluten free by substituting gfree flour? Would you need to add xantham gum?