Coffee Cinnamon Rolls (Vegan)
These pillowy soft, delicious and tender Coffee Cinnamon Rolls are naturally vegan, made without eggs or dairy and are filled with a delicious coconut sugar cinnamon and coffee mix. Top with a cream cheese glaze for a cosy seasonal bake.
I love making cinnamon rolls this time of year, when the temperatures dip and you crave something cosy and warming. These rolls have the added deliciousness of coffee in the dough and in the filling as well as a dairy-free cream cheese glaze. They are perfect for a special weekend brunch or afternoon snack with tea or coffee – everyone will love them. Plus, they are ready in just over an hour, making them quicker and simpler that other yeasted dough recipes out there. I am using the gorgeous Laura Ashley VQ stand mixer to do the kneading work for me – you can see the mixer here (currently on offer use code BAKEOFF%). Alternatively, you can knead by hand which only takes a few minutes, too.
Why will I love these?
These buns are amazing:
- Pillowy soft, tender and plus
- Sticky, sweet and delicious
- With coffee and cinnamon running through each bun
- Cosy, nostalgic, warming and so good
- Delicious warm or cold
- Ideal for special weekend brunches
- Great for afternoon tea or a mid-morning pick-me-up
- Everyone will love them
- Naturally egg-free, dairy-free and vegan
- Nut-free and soya-free
- Naturally lower in fat and sugar than other recipes
- Uses coconut sugar instead of refined sugar
- With olive oil and not just butter
- Ready in just over one hour
- Can be made by hand or in a stand mixer
- With coffee infused dough, too
- Make them caffeine-free by using decaf coffee
- Spread with sticky dream cheese glaze
If you already love the sound of these rolls, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the dough:
- Plant-based milk: any dairy-free milk will work like soya, almond, coconut or oat.
- Vegan butter: to make the dough soft and supple.
- Coconut sugar: to add sweetness and feed the yeast. Light brown or caster sugar will also work here.
- Coffee: to flavour the dough. This is just instant coffee, as it warms up and melts into the hot milk.
- Fast action yeast: check to make sure it’s in date.
- Plain and strong white bread flour: I like to use half white and half strong white flour for my yeasted recipes to create a more bread-y texture. This does not work with gluten-free flour.
- Cinnamon: for the lovely flavour.
- Salt: to enhance the flavours.
- Vanilla bean powder: to add natural sweetness.
As for the filling, it’s mostly the same ingredients:
- Coconut sugar
- Cinnamon
- Coffee: use finely ground coffee here.
- Olive oil: spread the dough with this to make the “buttery” filling.
As for the glaze:
- Dairy-free cream cheese: I use the NUSH cream cheese which is almond-based, so make sure you use a different one if you are nut-free.
- Icing sugar: to add sweetness.
- Vanilla bean powder
- Coffee beans
- Cinnamon
Are these gluten-free and nut-free?
These are not gluten-free (try my no-yeast dough recipes which can be made GF) and these are naturally nut-free, just check the ingredients in milk, butter and cream cheese, where necessary.
How do I make them?
These are ready in a few steps:
- Add the milk, butter, sugar and coffee to a saucepan: and gently warm.
- Make sure it is lukewarm: allow the milky mix to cool down if needed.
- Sprinkle over the yeast: and allow to bloom for 5 minutes. It will smell doughy when ready.
- Add the flours, cinnamon and sugar to a bowl: either a stand mixer bowl or a regular mixing bowl and combine.
- Pour in the yeast milk mix and start to combine: use speed setting 2 on the stand mixer or use a spoon.
- When the dough has come together, add more flour as needed: so that it comes away from the bowl, or your hands.
- Knead for about 5 minutes: until soft and smooth.
- Place in a greased bowl: and leave somewhere warm to rise for 30 minutes.
- Combine the filling ingredients: to make a dry mix.
- Roll out the dough on a lightly floured surface: into a rectangle.
- Drizzle with the olive oil: and spread out evenly.
- Sprinkle over the sugar mix: to reach the edges.
- Slice into strips: and roll each one up into a roll.
- Place each roll into the dish: and spread with more olive oil.
- Bake in the oven for 24 minutes: or until well-risen, golden brown and springy to touch.
- Combine the glaze ingredients: until smooth but thick.
- Spread the glaze over the buns: either while warm or allow them to cool.
- Decorate with cinnamon and coffee beans: and enjoy.
How long will they last?
These are best eaten on the same day, or keep them for 1 day in a sealed container at room temperature.
What other recipes can I try?
For more bakes and yeasted recipes:
- No Yeast Chai Spiced Cinnamon Rolls
- Cinnamon Roll Muffins
- Chocolate Raspberry Fluffy Rolls
- Chocolate Orange Cinnamon Star Bread
- Pumpkin Pecan Cinnamon Rolls
Coffee Cinnamon Rolls (Vegan)
These pillowy soft, delicious and tender Coffee Cinnamon Rolls are naturally vegan, made without eggs or dairy and are filled with a delicious coconut sugar cinnamon and coffee mix. Top with a cream cheese glaze for a cosy seasonal bake.
Ingredients
For the Dough:
- 240ml plant-based milk
- 60g vegan butter, cubed
- 2 tbsp coconut sugar
- 1 tsp instang coffee
- 2 ¼ tsp (7g, 1 sachet) fast-action yeast
- 350g plain flour (or 175g plain + 175g strong white bread flour), plus extra
- 1 tsp cinnamon
- A pinch of salt
- 1 tsp vanilla bean powder
For the Filling:
- 2 tbsp coconut sugar
- 1 tbsp cinnamon
- 1 tsp finely ground instant coffee
- 2 tbsp olive oil, plus extra
For the Glaze:
- 100g icing sugar
- 30g vegan cream cheese
- A pinch of vanilla bean powder
- Coffee beans, to top
- Cinnamon, to dust
Instructions
- To prepare the dough, add the milk, butter, sugar and coffee to a saucepan and warm slowly until the butter melts. Check that the temperature is lukewarm and now sprinkle over the yeast. Cover loosely and allow the yeast to bloom for 5-8 minutes (it will smell doughy).
- Now add the flour, cinnamon, salt and vanilla to the bowl of the stand mixer and using the dough hook, slowly combine.
- Pour the yeast-milk mix into the bowl of the stand mixer and start the machine at speed 2. Continue to knead the dough on a low level for 5 minutes, adding 1 tsp more flour at a time, so the dough pulls away from the sides.
- Remove the dough from the standing mixer and place into a large lightly greased bowl. Cover with a cloth or clingfilm and leave somewhere warm to rise for 30 minutes.
- Preheat the oven to 160Fan/180ºC and grease an ovenproof dish. Combine the cinnamon, coffee and sugar for the filling.
- When the dough has proofed, place it on a lightly floured surface. Roll out to approx. 32x28cm rectangle (about 1-cm thickness) and drizzle over the olive oil. Brush it all over to the edges,
- Sprinkle the sugar mix all over the dough. Slice the dough into 6-8 strips (about 4-cm in width) and roll each one up into a cinnamon roll.
- Place the rolls into the greased dish so they just touch but have room to expand.
- Lightly brush the tops with olive oil and then bake for 24 minutes, or until golden, well-risen and springy to touch.
- Allow to cool in the dish for 30 minutes (or cool fully).
- Combine the icing sugar, cream cheese and vanilla for the glaze and stir to a sticky mix, adding a splash of milk if needed. It will be thick but spreadable.
- Spread the glaze over the buns and top with a coffee bean and cinnamon for decoration.
- Enjoy straight away and keep leftovers in a sealed container for 1 day, although best enjoyed fresh.
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Stay in touch
I look forward to hearing what you think of these vegan Coffee Cinnamon Rolls so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With coffee cinny love x
p.s. this recipe was first made with the VQ Laura Ashley Stand Mixer, but this blog post is not sponsored and all opinions are my own.
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