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This recipe is made in collaboration with our friends over at Bob’s Red Mill, and we SO EXCITED to share it. We appreciate the quality of their ingredients and how widely available all of their products are– we definitely recommend you check them out! 🙂
Fluffy, comforting and easy-to-make — these golden milk cinnamon rolls are a sweet treat with a twist! These are perfect to enjoy over the holiday season on cold winter days as this sweet treat is sure to warm you right up.
We were inspired to create golden milk cinnamon rolls after our trip to Hawaii this past summer. There was a restaurant we visited that offered them, and we were totally blown away. From then on, we have wanted recreate them and we did a pretty damn good job if I do say so myself!
So what the heck is golden milk anyways? Golden milk is a turmeric beverage that has been used in Ayurvedic medicine for centuries now and has recently grown popular on social media. Not only is the beverage beautiful, but it is also pretty dang good. The base of the beverage is turmeric and coconut milk, and other add-ons to the drink to make it a bit more palatable are cinnamon, ginger, sometimes nutmeg and a sweetener of choice. A small amount of black pepper is often added to the beverage as well as it increases the bioavailability of curcumin from the turmeric— a powerful anti-inflammatory compound.
We stuffed the cinnamon rolls with walnuts and raisins, and although these two ingredients are optional, they are HIGHLY recommended! They pair perfectly with the buttery cinnamon sugar filling and honestly make these rolls even more amazing.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Golden Milk Cinnamon Rolls {easy & vegan}
- Total Time: 2 hours 5 minutes
- Yield: 16 cinnamon rolls
Description
A twist on a classic comfort & favorite, these golden milk cinnamon rolls are baked to perfection and topped with a sweet cream cheese frosting.
Ingredients
For the yeast:
- 1/2 cup warm water
- 1 teaspoon Bob’s Red Mill cane sugar
- 1 packet active dry yeast
For the dough:
- 1/3 cup vegan butter
- 1/2 cup warm almond milk
- 1/3 cup Bob’s Red Mill cane sugar
- 1/2 teaspoon fine sea salt
- 3 cups Bob’s Red Mill unbleached all-purpose flour
- 1 tablespoon ground turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- Pinch ground black pepper
- Coconut oil spray
For the cinnamon sugar filling:
- 1/2 cup Bob’s Red Mill cane sugar
- 1 tablespoon cinnamon
- 1/4 cup vegan butter, melted
- 1/4 cup raisins
- 1/4 cup walnuts, chopped
Cream Cheese Frosting:
- 1 cup powdered sugar
- ¼ cup vegan cream cheese (I used Kite Hill)
- 1 tablespoon non-dairy milk (vanilla-flavored if you have it)
- 1 tablespoon lemon juice
Instructions
- In a small bowl, prepare the yeast. Add the warm water and sugar, then stir in the sugar until mostly dissolved. Add in the yeast packet and set aside for 7-8 minutes to activate and foam up.
- In the meantime, prepare the dough. Add the butter to a small saucepan over low heat until melted, then stir in the almond milk, sugar, and salt and mix until combined. Remove from heat and set it aside to cool until lukewarm.
- Add flour to a large mixing bowl along with the remaining dough ingredients, and mix together until uniform. Pour in the butter mixture and the activated yeast mixture, and stir with a wooden spoon or your hands until fully combined.
- Flour a clean working surface as well as your hands, then turn the dough out onto the surface. Knead the dough for 3 to 4 minutes, or until smooth, elastic and no longer sticky. Add more flour as necessary.
- Wash your hands, then spray a clean glass mixing bowl with coconut oil. Place the ball of dough inside and flip the dough around to lightly coat it in oil. Cover the bowl with a clean kitchen towel and place it into the oven with the light on or in a warm area for 60 minutes to rise and double in size.
- In the meantime, prepare the cinnamon sugar filling. In a small bowl, mix the sugar and the cinnamon until uniform and set aside.
- Add the butter to a small saucepan and melt over low heat. Set aside.
- After the dough has risen, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
- With a pastry brush, spread the melted butter onto the dough, covering the entire surface. You will be let with 1-2 tablespoons of butter, but set this aside for later. Sprinkle with all of the cinnamon sugar mixture, raisins and walnuts, being sure to leave 1/2 inch around the edges.
- Grab the long edge of the dough and roll it up tightly and place the seam-side down. Using a sharp serrated knife, slice into 1- 1 1/2 inch–thick rolls. You should have 14 to 16.
- Pour the remaining melted butter into a 9- by 13-inch baking dish and coat it evenly with a pastry brush to prevent sticking. Place the rolls into the pan a few inches apart from one another, then cover with a clean kitchen towel. Place the dish into the oven with the light on or in a warm area for 45 minutes to rise.*
- In the meantime, prepare the cream cheese frosting. Combine all of the ingredients in a medium bowl and use a hand mixer to mix until smooth. Place in the refrigerator until serving.
- After the second rise, remove the rolls from the oven and preheat the oven to 350°F. Bake the rolls for 23 to 26 minutes, or until lightly golden. Remove from oven and allow the rolls to cool for about 20 minutes.
- Top the rolls with the cream cheese frosting and serve warm.
Notes
- To prep ahead for the next day: Follow all of the instructions up to the second rise, then cover the baking dish with plastic wrap after the second rise and place it into the fridge overnight. The next day, remove the rolls from the fridge and them to rise again in a warm spot or in the oven with the light on for about 20 minutes. Remove them from the oven and preheat it to 350°F. Remove the plastic wrap, and bake for 23-26 minutes, or until lightly golden.
- You can drizzle the icing on top of the rolls or use a rubber spatula to spread it on top of each roll.
- We were only able to fit 12 cinnamon rolls into the baking dish, so we baked these in 2 batches.
- Prep Time: 1 hour 40 minutes
- Cook Time: 25 minutes
Nutrition facts label provided by Nutri Fox.
Disclaimer: This post is sponsored by Bob’s Red Mill, but all opinions remain our own.
Yum! This recipe was SO easy to follow. I love the fun color these turn out to be. I topped mine with some extra pepitas and extra frosting (of course). Thanks for sharing! I’ll definitely be re-making these in the future.
I am so happy you liked them! 🙂
These look amazing! I haven’t had a cinnamon roll in so long!
You need these, so good!
these look INCRDIBLE!!!! going to make these to bring for thanksgiving today! just one question, could i make these regular cinnamon rolls by taking out all the spices?
Yes, you totally can! 🙂
homemade vegan cinnamon rolls are THE BEST! love this golden milk version!
Thanks, Anjali! 🙂
I think cinnamon rolls are what they serve on stand by in heaven. Is there anything better?!
Yes, I agree! 🙂
Could these LOOK any MORE delicious?! Absolutely beautiful!
Thank you, Sarah!