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Indulge in these soft and fluffy Vegan Cinnamon Rolls, made with a unique zucchini-infused dough for a healthier twist on the classic treat. Topped with luscious vegan cream cheese frosting, these cinnamon rolls are packed with flavor while offering a nutrient boost. Perfect for a breakfast treat or a delightful dessert, they deliver all the comforting goodness you crave with a lighter, plant-based touch. Enjoy this satisfying and guilt-free indulgence any time of day!
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Bakery, Dessert, Snack
Cuisine American
Servings 12
Calories 250 kcal

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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