Indulge in these soft and fluffy vegan cinnamon rolls made with a unique zucchini-infused dough. Topped with a luscious vegan cream cheese frosting, these rolls are a delightful twist on the classic treat, offering a healthier option without compromising on flavor. Perfect breakfast treat or a delightful dessert.
Ingredients
For the Dough:
- 1 cup shredded zucchini
- 3 1/2 cups all-purpose flour
- 1 packet 2 1/4 tsp active dry yeast
- 1/2 cup almond milk warmed
- 1/4 cup granulated sugar
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup vegan butter softened
For the Vegan Cream Cheese Frosting:
- 1/2 cup vegan cream cheese
- 1/4 cup vegan butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp almond milk as needed for consistency
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm almond milk and yeast. Let sit for 5-10 minutes until frothy.
- Add the shredded zucchini, melted coconut oil, granulated sugar, vanilla extract, and salt to the yeast mixture. Stir until well combined.
- Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling: In a small bowl, mix together the brown sugar and ground cinnamon.
- Assemble the Rolls: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 1/4 inch thick.
- Spread the softened vegan butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the buttered dough.
- Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal slices and place them in a greased baking dish.
- Cover the dish and let the rolls rise for another 30 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
- Prepare the Frosting: While the rolls are baking, beat together the vegan cream cheese and softened vegan butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until well combined. Add almond milk as needed to achieve a spreadable consistency.
- Frost and Serve: Once the rolls are done baking, let them cool for a few minutes before spreading the vegan cream cheese frosting over the top.
- Serve warm and enjoy!
Notes
Enjoy these delicious vegan zucchini cinnamon rolls as a perfect breakfast treat or a delightful dessert, showcasing how plant-based ingredients can create an indulgent and satisfying experience.
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