Description
Warm, soft, and gooey Cinnamon Rolls (Berly’s Kitchen) featuring fluffy dough, a rich cinnamon-sugar filling, and a luscious creamy plant-based cream cheese frosting (plant-based). Perfect for breakfast, brunch, or any cozy occasion, this easy-to-make recipe offers comforting flavors with room for creative variations.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast
- 1 cup warm plant-based milk
- ¼ cup granulated sugar
- 1 tsp salt
- ¼ cup unsalted plant-based butter, melted and slightly cooled
Cinnamon Filling
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted plant-based butter, melted
Frosting
- ½ cup plant-based cream cheese (plant-based), softened
- ¼ cup unsalted plant-based butter, softened
- 1 to 1 ½ cups powdered sugar
- 1 tsp vanilla extract (natural)
- 1 to 2 tbsp warm plant-based milk (optional, to adjust consistency)
Instructions
- Prepare the Dough: Activate the yeast by mixing 2 ¼ tsp active dry yeast with 1 cup warm plant-based milk and a pinch of sugar. Wait until frothy, about 5-10 minutes. In a large bowl, whisk together 3 ½ cups all-purpose flour, 1 tsp salt, and ¼ cup granulated sugar. Gradually add the yeast mixture and ¼ cup melted plant-based butter to the dry ingredients, stirring until a soft, elastic dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Create the Cinnamon Filling: In a small bowl, thoroughly mix ½ cup brown sugar and 2 tbsp ground cinnamon. This flavorful blend will create the gooey center of the rolls.
- Roll and Fill the Dough: After the dough has risen, roll it out on a floured surface into a large rectangle about ¼ inch thick. Brush the surface with 2 tbsp melted plant-based butter. Evenly sprinkle the cinnamon-sugar filling over the dough, leaving a small margin along one edge.
- Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 equal portions. Place the rolls in a greased baking dish with some space between them for expansion.
- Second Rise and Bake: Cover the rolls loosely with a clean towel and let them rise for an additional 30-45 minutes until puffy. Preheat oven to 180°C (350°F). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
- Prepare the Frosting: While the rolls bake, whisk together ½ cup softened plant-based cream cheese (plant-based), ¼ cup softened plant-based butter, 1 to 1 ½ cups powdered sugar, and 1 tsp vanilla extract (natural) until smooth and creamy. Add 1 to 2 tbsp warm plant-based milk as needed to reach desired consistency.
- Frost and Serve: Spread the frosting generously over the warm cinnamon rolls immediately after removing them from the oven to allow it to melt into the crevices, enhancing flavor and texture.
Notes
- Keep plant-based milk warm but not hot when activating yeast to preserve its effectiveness.
- Knead the dough well to develop gluten for a soft, airy texture without toughness.
- Do not skip the second rise to ensure maximum fluffiness of the rolls.
- Roll the dough evenly for uniform baking and consistent appearance.
- Frost rolls while they are warm to enhance gooey texture and flavor absorption.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cinnamon rolls, plant-based cinnamon rolls, vegan cinnamon rolls, breakfast, brunch, dessert, cinnamon sugar rolls, soft rolls
