Healthy Vegan Cinnamon Rolls with Cashew Icing
These healthy vegan cinnamon rolls (no butter) will be your new obsession! They are the perfect secretly healthy dessert because they are stuffed with a caramel date filling and are made with whole wheat flour! These cinnamon rolls are oil free, butter free, dairy free and super simple to make! They are topped with a 4 ingredient cashew icing you’ll want to put on everything! Trust me, you will be obsessed!
Other recipes you’ll love:
Vegan Carrot Cake Baked Oats with High Protein Icing
Chickpea Chocolate Chip Cookies
Vegan No Bake Chocolate Peanut Butter Cheesecake Bars
Why you’ll love these healthy vegan cinnamon rolls
- You feel amazing after eating them!
- The cashew icing on top is to die for!
- They’re the perfect addition to your Sunday brunch!
- Instead of refined sugar we sweeten them with dates!
- They take just over an hour to make!
How to make your healthy vegan cinnamon rolls
This is the best cinnamon roll recipe because it is simple to make and finished in just over an hour!
First start with your dough. In a large bowl add your whole wheat flour, salt, coconut sugar and instant dry active yeast and warm plant milk. *Make sure to use INSTANT yeast* otherwise this recipe will not work!
To use dry active yeast (not instant) mix 1 tablespoon of yeast with a quarter cup of warm plant milk and let it sit for 10 minutes then add it to your bowl with the remaining 3/4 cup of warm plant milk.
Mix your dough then transfer to a clean floured surface and knead it for about five minutes until the dough comes together.
Transfer your dough into a greased bowl cover it will a towel and let it proof for 40-60 minutes in a warm place.
Make your caramel filling and icing by blending together the ingredients until smooth.
Roll out your dough into a large rectangle, spread on your date filling then roll up your dough into a large log. Slice into 6 pieces then transfer onto a greased 9×9 baking tray and bake at 350f for 30 minutes.
Drizzle on your icing and enjoy!
Some tips from Steph
Use a different flour. I used whole wheat flour for these cinnamon rolls but you can also use a 1:1 gluten free flour, white flour or spelt flour. You may need adjust the amount of liquid or flour depending on the texture. If the dough is too wet add more flour and if it is too dry add more plant milk.
Make a cream cheese icing! You can easily made a cream cheese icing to use on top of your rolls. Simple mix vegan cream cheese with maple syrup, vanilla and enough plant milk to thin the icing to your desired consistency then pour on and enjoy!
Swap the dates! If you want to make these dairy free cinnamon rolls but can’t find dates, you can easily make them with coconut sugar or brown sugar! Instead of using a date caramel filling just sprinkle on some brown sugar and cinnamon onto the dough and roll it up!
Make it nut free! You can easily make this recipe nut free by making your icing with silken tofu! Try my high protein vegan icing here!
Storing your cinnamon rolls. You can store your healthy cinnamon rolls in the fridge in an airtight container for up to 3 days! They taste great right out of the fridge and can be reheated in the oven or microwave!
What makes these healthier?
These are the best vegan cinnamon rolls because they taste just as good as traditional cinnamon rolls but are packed with nutrients, fiber and whole grains! Instead of white refined flour the rolls use whole wheat providing extra fiber and nutrients compared to its refined counterpart. The whole wheat dough also keeps you fuller for longer! These healthy cinnamon rolls are also sweetened with dates where traditional rolls use a ton of sugar for the filling! The icing is also packed with fiber and healthy fats from the cashews, a much healthier alternative to icing made with powdered sugar and butter! Despite all of the health in these rolls they are SO delicious you’ll truly have no clue they’re made with healthful ingredients!
Other recipes you’ll love
Vegan Carrot Cake Baked Oats with High Protein Icing
Chickpea Chocolate Chip Cookies
Vegan No Bake Chocolate Peanut Butter Cheesecake Bars
Salted Caramel Pecan tarts (no bake)
Vegan Gluten Free Gingerbread Cookies
Vegan No Bake Carrot Cake Cups with Cashew Icing
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Healthy Vegan Cinnamon Rolls with Cashew Icing
Ingredients
For the Rolls
- 2¼ cups Whole Wheat Flour
- ½ tsp Salt
- 3 tbsp Coconut Sugar
- 1 tbsp *Instant* Active dry yeast see notes for active dry yeast (not instant)
- 1 cup Warm Plant Milk
For the Caramel Filling
- 12 Medool Dates
- 1 tsp Vanilla
- ½ cup Water or Plant Milk
- 2½ tsp Cinnamon
For the Cashew Icing
- 1 cup Raw Cashews
- ½ cup Plant Milk add more liquid as needed to thin
- 3 tbsp Maple Syrup or 2-3 dates
- 1 tsp Vanilla
- Pinch of Salt
Instructions
- First make the dough in a large bowl. Add in all of the ingredients and mix well then transfer onto a large clean surface and knead for 5 minutes until a ball is formed.
- Add the dough to a greased bowl, cover with a kitchen towel and let proof for 40-60 minutes in a warm place.
- While the dough proofs make your date caramel filling. Add all ingredients into your blender and blend until smooth until you get a thick paste. Add more liquid as needed.
- Roll your dough out on a floured surface into a large rectangle then spread your date caramel all the way out to the edges. Roll up your dough into a large log then slice into 6 pieces.
- Place your rolls onto a greased 9×9 baking dish or place some tin foil inside. Spray with a touch of olive oil and bake at 350f for 30 minutes.
- While your rolls are baking make your healthy cashew icing in a blender, Add more plant milk as needed to thin.
- Drizzle your icing on top and enjoy!