Flaky, buttery, and warmly spiced with ginger and cinnamon, these Gingerbread Cinnamon Rolls make a festive addition to Christmas brunch or holiday gatherings. This plant-based recipe delights both vegan and non-vegan eaters. Serve the rolls warm with hot cocoa, coffee, or a cozy turmeric latte for a comforting treat.
This post was originally published on Dec 13, 2017 and updated with new photos and recipe information on December 8, 2024.
These light, buttery rolls are flavored beyond the usual cinnamon-sugar: ground ginger, nutmeg, cloves, cayenne, and black pepper give the filling a bright, spicy depth that truly makes them gingerbread rolls. Reduce the cayenne and pepper for a milder result, or increase them if you prefer more heat. Over the years this recipe consistently earns requests and praise—it’s reliably impressive.
Ingredients
All-purpose flour: Provides structure so the rolls rise and stay fluffy. You can substitute bread flour or a half-and-half mix of whole wheat and all-purpose if desired.
Flaxseed meal: Mixed with water to make a flax “egg” that binds the dough. Chia seed can be used as a substitute, though it may leave dark specks in the dough.
Non-dairy milk: Use unsweetened, unflavored milk such as soy, almond, or oat. Unsweetened soy milk works well here.
Yeast: One packet (2 1/4 teaspoons) active dry yeast yields light, airy rolls. Check the expiration date before using.
Vegan butter: Adds richness and moisture. Use your preferred brand to keep the recipe plant-based.
Cane sugar: A small amount in the dough adds slight sweetness and feeds the yeast.
Brown sugar: Light brown sugar gives the filling its caramel and molasses notes; dark brown sugar can be used instead.
Spices: Cinnamon, ground ginger, nutmeg, cloves, black pepper, and a touch of cayenne make the filling warm, festive, and layered in flavor. Salt enhances the dough.
Powdered sugar: Forms the base of the gingerbread frosting; whisked with milk and spices it becomes a smooth, sweet glaze.
How to Make Gingerbread Cinnamon Rolls
Though the recipe involves several steps and a proofing period, following this method will produce light, tender rolls every time. Below is a concise process to guide you.
Make the Cinnamon Roll Dough
- Make the flax “egg.” Combine ground flaxseed and water and set aside until it thickens.
- Warm milk and butter. Gently heat the milk and vegan butter together until the butter melts and the mixture is between 110–120°F. Avoid overheating above 140°F so you don’t harm the yeast.
- Mix dry ingredients. In a large bowl or stand mixer, combine flour, active dry yeast, sugar, and salt.
- Combine wet and dry. Add the milk mixture, room-temperature water, and flax egg to the dry ingredients. Mix until combined.
- Knead. Knead by hand on a floured surface or with a mixer until the dough is smooth and elastic.
- Proof. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about one hour.
Make the Spiced Ginger Filling
- Mix the spices and sugar. Combine packed light brown sugar with cinnamon, ginger, nutmeg, black pepper, cayenne, and cloves in a small bowl.
- Melt butter. Melt the remaining vegan butter to brush over the rolled dough before adding the spiced sugar mixture.
Assemble and Bake
- Preheat oven. Heat to 375°F.
- Deflate and roll. After the dough doubles, punch it down, transfer to a floured surface, and roll into a rectangle about 12×16 inches and roughly 1/6-inch thick.
- Butter and fill. Brush the surface with melted butter and sprinkle evenly with the spiced brown sugar mixture.
- Roll and cut. Roll the dough tightly into a log and cut into 1-inch slices for about 12 rolls, or slice thicker for nine larger rolls.
- Bake. Arrange the rolls in a greased 9×9-inch pan (or similar) and bake for about 30 minutes, until golden on top and sounding hollow when tapped.
Frost and Serve
- Make the frosting. Whisk powdered sugar with ground cinnamon and ginger, then add soy milk a tablespoon at a time until smooth and creamy. Adjust milk for desired thickness.
- Cool briefly and frost. Let the rolls cool on a wire rack for 5–10 minutes, then spread with the gingerbread frosting and serve warm.
Recipe Pro Tips
- Temperature matters: Keep the milk and butter between 110–120°F when activating the yeast. Do not exceed 140°F.
- Measure flour by weight: If possible, weigh flour for consistent, airy results. If not, lightly spoon and level measuring cups.
- Proof in a warm spot: Choose a warm but not hot area for rising—near the oven or a sunny window works well.
- Even slices: Use a ruler, serrated knife, or unflavored dental floss to cut even rolls.
- Frosting consistency: Add milk by the teaspoon to thin the glaze or use less milk for a thicker frosting.
Make-Ahead Instructions
To save time on a busy morning, make and knead the dough the day before. Cover and refrigerate the dough overnight, then bring it to room temperature for about 45 minutes before rolling, assembling, and baking. You can also prepare the spice-sugar mix ahead of time.
Storage and Reheating
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Freezing: Freeze baked rolls in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm rolls in the microwave in 15-second increments or in a 300°F oven for 3–5 minutes until heated through.
Frequently Asked Questions
Yes. Using virgin coconut oil changes the flavor and texture slightly but still produces tasty rolls.
Yes. Replace the flax egg with one room-temperature chicken egg, use dairy milk instead of plant milk, and swap vegan butter for dairy butter. Follow the same instructions.
More Vegan Holiday Desserts
- Vegan Sweet Potato Pie
- Vegan Chocolate Pecan Pie
- Vegan Apple Pie
- Vegan Pumpkin Pie
- Vegan Apple Tart
Gingerbread Cinnamon Rolls
Ingredients
Gingerbread Cinnamon Roll Dough
- 1 tbsp ground flaxseed
- 3 tbsp water
- 3/4 cup unsweetened plain soy milk (or other unsweetened plain milk)
- 1/4 cup vegan butter
- 2 1/2 cups unbleached all-purpose flour (about 312 g)
- 1 (1/4 oz) packet active dry yeast (2 1/4 tsp)
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup room-temperature water
Spiced Ginger Filling
- 1/3 cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cloves
- 1/3 cup vegan butter, melted
Gingerbread Frosting
- 1 1/2 cups powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 3 tbsp unsweetened plain soy milk (or other unsweetened plain milk), more as needed
Instructions
Gingerbread Cinnamon Roll Dough
- Mix ground flaxseed and water; set aside to thicken into a flax “egg.”
- Combine soy milk and vegan butter and warm until butter melts and the mixture reaches 110–120°F. Do not exceed 140°F.
- Mix flour, yeast, sugar, and salt in a large bowl.
- Add the milk mixture, room-temperature water, and flax egg to the dry ingredients and combine. When the dough becomes too sticky to whisk, knead by hand or with a mixer until smooth and elastic, about 4–6 minutes.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about one hour.
Spiced Ginger Filling
- Stir the packed brown sugar with cinnamon, ginger, nutmeg, black pepper, cayenne, and cloves until combined.
- Melt 1/3 cup vegan butter to brush on the dough before adding the spiced sugar.
Roll Assembly and Baking
- Preheat the oven to 375°F.
- Punch down the risen dough and transfer to a floured surface. Roll into a rectangle about 12×16 inches and 1/6-inch thick.
- Brush with melted butter and sprinkle the spiced sugar evenly across the dough.
- Roll the dough tightly into a log. Cut into 1-inch slices for about 12 rolls (or slice thicker for 9 rolls).
- Place the rolls in a greased 9×9-inch pan and bake for about 30 minutes until golden on top and hollow-sounding when tapped.
Gingerbread Frosting
- Whisk powdered sugar with cinnamon and ginger. Add soy milk a tablespoon at a time and whisk until creamy. Thin with more milk if needed.
- Remove rolls from the oven and cool on a wire rack for 5–10 minutes, then spread with frosting and serve warm.
Notes
- Storage: Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days.
- Freezing: Freeze in a freezer-safe container up to 3 months; thaw overnight in the refrigerator.
- Reheating: Microwave in 15-second increments or warm in a 300°F oven for 3–5 minutes.
Recipe Pro-Tips
- Do not overheat the milk and butter; keep it between 110–120°F when activating the yeast.
- Weigh flour when possible for consistent results.
- Use a ruler, serrated knife, or unflavored dental floss for even roll slices.
- Proof the dough in a warm, draft-free spot for best rise.
- Adjust frosting thickness by adding milk a teaspoon at a time.