These smores cinnamon rolls are the only cinnamon rolls recipe you need this winter. They’re the perfect comfort food to welcome in the colder seasons. These easy to make cinnamon rolls are soft, light dough topped with sweet sticky marshmallows, rolled in chocolate ganache and sprinkled with maple-flavoured marshmallows and soaked in plant-based cream. Delicious.
For this recipe for vegan cinnamon rolls, I will be going through how to make these smores rolls step by step and answering your FAQs such as ‘can cinnamon rolls rise overnight’ ‘can you make cinnamon rolls without eggs’ ‘what pastry is used for cinnamon rolls’ and so much more.
These easy homemade cinnamon rolls are the softest, most flavourful cinnamon rolls that are completely eggless, nut free and dairy free!
Another great thing about this homemade chocolate roll recipe is how customisable you can make it. For example, you can make these into an apple crumble cinnamon roll recipe or keep it to a traditional cinnamon roll without any of the additions.
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
This easy recipe for vegan cinnamon rolls doesn’t require a whole day to prove like most cinnamon rolls, but less than 3 hours to come together from start to finish!
If you’re looking for more no-egg cinnamon rolls recipe to add to your baking list check out my Peanut Butter and Jelly Rolls and Apple Crumble Cinnamon Rolls
Expert Baking Tips on how to make these chocolate hazelnut rolls
Although this cinnamon rolls easy recipe is super simple to make, here are just a few expert tips I'd recommend:
To prevent the dough from sticking to your countertop and creating a mess with flour you can simply roll the dough in between 2 sheets of cling film.
Roll the dough out until it reaches approx 0.5 cm in width
Make sure to knead the dough for at least 10 minutes or when the dough is smooth and spring backs when touched
Master the art of baking GF, DF & Vegan
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How to make chocolate buns recipe
Ingredients for cinnamon rolls
Here's everything I used to make these cinnamon rolls vegan
Vegan butter- You can use either vegan block butter or margarine.
Plant-based milk - This can be oat, soya or almond milk.
Sugar- I like to use caster sugar which is just a very refined sugar, but if you don't have any refined granulated sugar will work well here.
Plain flour - Regular plain flour is needed to create the soft dough, as gluten free flour will create a crumbly dough that won’t be nearly as fluffy as the one using plain flour.
Chocolate - This can be dairy free to make these rolls vegan
Double cream - plant based milk or coconut cream will also work well here.
Cinnamon rolls how to make - Step by step instructions
Begin by mixing together the warm milk, melted butter and sugar. Then sprinkle the yeast on top and allow it to bloom for 5 minutes.
In a separate bowl combine all the dry ingredients. Then stir gently in the milk mixture and pumpkin puree into the dry ingredients until fully combined.
On a floured surface knead the dough for 10 mins until the dough springs back when touched.
Cover the dough in a bowl with cling film or a tea towel to prove for an hour.
Once proved, roll out the dough on a floured surface into a large rectangle, approx 0.5cm in thickness.
The easy to make cinnamon rolls filling - Homemade chocolate spread without hazelnuts
Simply heat together equal parts chocolate to double cream in a microwave for 30 sec intervals until smooth. Then place in the freezer for 15 mins to thicken.
Spread the ganache evenly across the entire surface and then sprinkle with marshmallows.
Slice the dough into strips and roll each individually. (Refer to video tutorial above)
Transfer to a greased baking tray, sprinkle with more marshmallows and pour on the plant-based double cream.
Bake for 25-35 mins. The rolls should be slightly, firm and golden brown.
Allow the buns to cool down before enjoying with your favorite warm beverage.
Flavor Variations and Mixins for cinnamon rolls recipe vegan
Traditional cinnamon roll
You can use this recipe to make a traditional cinnamon roll - soft, fluffy dough encasing a sweet, buttery, cinnamon roll filling. Just simply remove the peanut butter and jam from the recipe.
S'mores uk recipe
This is my ultimate fall cinnamon rolls recipe. Instead of spreading the PB and J onto the dough simply spread on the sweet cinnamon spread onto the dough and sprinkle on some chopped apples. And top it off with a simple 3 ingredient crumble topping.
Pumpkin Spice rolls
These are the perfect treat to welcome in the colder seasons. The pumpkin puree creates soft, fluffy, brioche-like rolls, filled with a sweet, cinnamon slightly spiced pumpkin filling. Here is the recipe.
Let me know in the comments if you try these variations or if you came up with your own!
What's the difference between cinnamon rolls and cinnamon buns ?
The simple difference is that cinnamon buns contain nuts and cinnamon rolls do not!
Can cinnamon rolls rise overnight ?
Yes, you can allow the dough to rise overnight if you’d prefer to make these dough ahead of time. Just make sure to prove them in a warm area. Not too cold or hot.
Storing and freezing
How long do cinnamon rolls last ?
They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.
Make sure to tag me @whiskmefree on Instagram and leave a review below if you made these smores cinnamon rolls. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Smores cinnamon rolls
Maple S'mores Cinnamon Rolls
- 350 g Plain flour
- 60 g Sugar
- 1 teaspoon Yeast
- 80 g Plant based Yogurt/Pureed banana
- Pinch Cinnamon
- 3 tablespoon Vegan butter
- 170 ml Plant based milk
- 50 g Vegan chocolate
- 50 ml Plant based double cream
- Mini marshmallows (I used Maple flavoured marshmallows)
- Begin by heating together the warm milk and butter in the microwave for 30 sec intervals.170 ml Plant based milk, 3 tablespoon Vegan butter
- In a separate bowl combine all the dry ingredients.350 g Plain flour, 60 g Sugar, 1 teaspoon Yeast, Pinch Cinnamon
- Then stir gently in the milk mixture and yogurt/puree into the dry ingredients until fully combined.80 g Plant based Yogurt/Pureed banana
- On a floured surface knead the dough for 10mins until the dough springs back when touched. Cover the dough in a bowl with cling film or tea towel to prove for an hour.
- Once proved roll out the dough on a floured surface into a large rectangle, approx 0.5cm in thickness. Make the ganache by heating the cream and chocolate for 30sec intervals until thick and smooth. Then spread it onto the dough and sprinkle with marshmallows.50 g Vegan chocolate, 50 ml Plant based double cream
- Slice the dough into strips and roll into individual rolls. Transfer to a greased baking tray top with more marshmallows and bake for 25-35 mins. The rolls should be slightly firm and golden brown when baked.Mini marshmallows
- Enjoy with your favourite warm beverage 🙂
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