cinnamon rolls with olive oilVegan Gingerbread Cinnamon Rolls

Prep time

15 mins

Cook time

90 mins

Total time

1 hour 45 mins


Serves: 12


You don’t need to be a vegan to love these cinnamon rolls. Flax seed and water makes the egg substitute … so interesting! Just a bit of a warning though… the black and cayenne pepper really adds a kick which we loved but not for everyone. Also, I didn’t add the frosting and didn’t miss it. I’m definitely making these for Christmas morning (or any special morning) breakfast.



  • 1 tablespoon ground flax seed + 3 tbsp water
  • ¾ cup unsweetened plain non-dairy milk (I used almond milk)
  • ¼ cup vegan butter, (I used 3 TBS of Olive This Olive That extra virgin olive oil)
  • 2½ cups unbleached all-purpose flour
  • 1 packet active dry yeast
  • ¼ cup sugar
  • ½ teaspoon salt
  • ¼ cup room temperature water


  • ⅓ cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cloves
  • ⅓ cup vegan butter (I used 4.5 TBS of OTOT Extra Virgin)

Gingerbread Frosting

  • 1½ cups powdered sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 3 tablespoons unsweetened plain soy milk or other unsweetened plain non-dairy milk




  1. Mix the ground flax seed and water in a small mixing bowl and set aside to thicken and become a flax “egg”.
  2. Combine the soy milk and vegan butter in a microwave safe container and microwave for 30 seconds. Stir, and microwave another 20-30 seconds.Alternatively, you could warm the soy milk and vegan butter on the stove. Do not boil. Liquid should not exceed 140°. Ideal temperature is 110-120°. If it is too hot it will kill the yeast.
  3. Mix the flour, active dry yeast, sugar, and salt together in a large mixing bowl.
  4. Pour the soy milk and butter mixture into the bowl (remember, it should be between 110-120° F). Also add the water and flax egg and use a whisk to stir. If you have a standing mixer, you can use that instead.
  5. Once it’s too sticky to whisk, use your hands to combine the ingredients.
  6. Transfer the dough onto a floured workspace, and knead it until you’ve got a smooth dough ball.
  7. Place the dough ball into a lightly greased mixing bowl, and cover with plastic wrap or a kitchen towel, and allow it to rise for about one hour.


  1. Make the filling for the rolls by combining the brown sugar, cinnamon, ginger, nutmeg, black pepper, cayenne pepper, and cloves in a small mixing bowl.
  2. Melt ⅓ cup of vegan butter.

Assemble Rolls

  1. Preheat oven to 375°.
  2. Once the dough has doubled in size, you can press out the air, then transfer it back onto your floured work space.
  3. Roll the dough until it is about ⅙th inch thick, and about 12×16 inches.
  4. Brush the dough with the melted butter, and top with sugar spice mix.
  5. Roll the dough tightly (watch my video to see how it’s done).
  6. Carefully cut the roll into 1 inch slices, you’ll have about a dozen. Or cut them a little thicker to make 8 larger rolls.
  7. Place the rolls onto a greased skillet or baking dish (about 10×10).
  8. Bake for 30 minutes, until they’re slightly golden on the top.

Make Gingerbread Frosting

  1. Place powdered sugar in a mixing bowl, and stir in the cinnamon and ginger powder.
  2. Add the soy milk, and whisk until creamy. Add more soy milk if you want it thinner.
  3. Remove rolls from oven, and allow to cool for 5-10 minutes.
  4. Top with Gingerbread Frosting, and serve immediately.


Adapted from Source: Jenné Claiborne of the blog Sweet Potato Soul


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