Wife Mama Foodie

Making Healthy Taste Good

Vegan Spelt Cinnamon Rolls

These vegan spelt cinnamon rolls are made with healthier ingredients and are free of eggs, dairy, & refined sugar. Can also substitute whole wheat or all-purpose flour.

Vegan Spelt Cinnamon Rolls | Made with healthier ingredients. Can also substitute whole wheat or all-purpose flour.
When I got pregnant with my son, I didn’t want anything to do with sweets. Weird for someone who’s typically a dessertaholic, but all I wanted was french fries with ketchup, pizza, and mouth-puckering lemonade. I know, talk about junk food! But, at least it was normal food and not, like, pickles dipped in chocolate or something. 😝

Well, my salty/savory phase only lasted for a few months because in my third trimester I practically lived off Cinnabon. I passed by one on my way to work and would think about it alllll day, chomping at the bit to get off work so I could stuff my face with those giant rolls! Pregnant people and their crazy food impulses! 😂 That saying, “there’s a bun in the oven,” was pretty much true for my baby who was primarily nourished those last few months with cinnamon rolls!

Vegan Spelt Cinnamon Rolls | Made with healthier ingredients. Can also substitute whole wheat or all-purpose flour. Vegan Spelt Cinnamon Rolls | Made with healthier ingredients. Can also substitute whole wheat or all-purpose flour. Vegan Spelt Cinnamon Rolls | Made with healthier ingredients. Can also substitute whole wheat or all-purpose flour. Ever since then, homemade cinnamon rolls have become a regular thing in our house. We all know that cinnamon rolls aren’t usually the most healthy treat, with loads of butter, sugar, and white flour. Since we enjoy making these often, I wanted to come up with a version that I felt better about serving my family.

I made these with spelt flour, which is an ancient strain of wheat, but much less modified. Spelt does contain gluten, but since it’s easier to digest, many people with gluten sensitivities can tolerate it. I’ve been testing recipes for some gluten-free cinnamon rolls too, but am not completely happy with the results just yet. I’ll be sure to share that recipe when it’s ready though, so stay tuned!

Vegan Spelt Cinnamon Rolls | Made with healthier ingredients. Can also substitute whole wheat or all-purpose flour. Vegan Spelt Cinnamon Rolls | Made with healthier ingredients. Can also substitute whole wheat or all-purpose flour.
These cinnamon rolls are made with whole grains and free of dairy and refined sugar. They’re a delicious treat you can feel good about serving your family! I hope you enjoy them!

Vegan Spelt Cinnamon Rolls
 
Print
Prep time
Cook time
Total time
 
These cinnamon rolls are made with healthier ingredients and are free of eggs, dairy, and refined sugar. Can also substitute whole wheat or all-purpose flour.
Author:
Recipe type: Dessert, Vegan
Serves: 12 rolls
Ingredients
Spelt Cinnamon Rolls
  • 3–4 cups spelt flour, divided*
  • 2 packets rapid rise yeast (4½ teaspoons. Can also use active dry but will have to let rise longer)
  • ⅓ cup + 3 tablespoons coconut sugar, divided (can use brown sugar or natural cane sugar)
  • 1 teaspoon salt
  • 1½ cups almond milk or other milk of choice, warmed to about 110ºF
  • ¼ cup olive oil, avocado oil, or melted butter (dairy-free can be used)
  • 3 tablespoons softened butter (dairy-free can be used)
  • 2 teaspoons ground cinnamon
Cream Cheese Frosting:**
  • 8 oz. dairy-free or regular cream cheese (I used Kite Hill plain)
  • 2 tablespoons softened butter (dairy-free can be used)
  • 2–4 tablespoons maple syrup, honey , or powdered sugar to taste
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk of choice, if needed to thin
Instructions
Cinnamon Rolls:
  1. In a large mixing bowl, combine 1½ cups flour, yeast, 3 tablespoons coconut sugar, and salt. Pour in warm almond milk and ¼ cup oil. Blend together until mixture is smooth and no lumps of flour remain.
  2. Switch to dough hook, if you have one, or use a wooden spoon and begin incorporating flour ½ cup at a time until you have a soft dough. Don't add too much flour or rolls will be dry. You may not need the full amount of flour. Let dough rest for 5–10 minutes.
  3. Preheat oven to 350ºF. Grease a 9x13 pan or line with parchment paper.
  4. In a small bowl, mix together remaining ½ cup coconut sugar and 2 teaspoons cinnamon.
  5. Roll dough into a large, thin rectangle. I find it easier to roll dough out on a large piece of parchment or a couple sheets of plastic wrap so the dough doesn't stick to the counter.
  6. Spread softened butter all across the dough and sprinkle generously with cinnamon sugar mixture. Starting at the long side, tightly roll dough into a log, keeping the seem side down on the counter.
  7. Cut the log in half and each half in 6 slices, for a total of 12 rolls. I like to use dental floss to get a nice clean cut, but you can also use a sharp knife.
  8. Place the rolls into parchment lined pan and cover with a clean towel. Let rolls rise for 10–15 minutes.
  9. Remove the towel from the pan and place into the oven. Bake 16–20 minutes, until rolls are fluffy and the outside edges feel firm. Careful not to over bake; Rolls do not brown a whole lot in the oven. Let cool in the slightly before frosting.
Cream Cheese Frosting:
  1. Place cream cheese and softened butter together in a large bowl. Beat with a hand mixer until smooth. Add some of the sweetener and vanilla, continuing to blend until creamy. Add additional sweetener to taste. If mixture is too thick, add milk one tablespoon at a time until you reach the desired consistency. Frost slightly cooled rolls.
  2. Alternatively, if you're making powdered sugar glaze, just blend powdered sugar, vanilla, and enough milk to reach the desired consistency. Drizzle over rolls.
Notes
*Can also use whole wheat or unbleached all-purpose, but amount may vary
**Alternative frosting: If you're not a fan of cream cheese and are not opposed to eating powdered sugar, you can combine 1 cup powdered sugar, 1–2 tablespoons milk of choice & 1 teaspoon vanilla extract. Blend until smooth and drizzle over cooled rolls.

 

SaveSave

SaveSave

SaveSave

Reader Interactions

Comments

  1. Can I do steps 1-8 and then keep them in the fridge until I’m reading to bake the following day or do they need to be baked right away? Thank you!

    Reply

    • Hi Jennifer, yes, you would do steps 1-8, except after putting the sliced rolls into the pan, you don’t let them rise again. Just cover well with foil and place into the fridge. The next morning, take the pan out of the fridge and take the foil off. Cover with a kitchen towel and let come to room temperature for 30-40 minutes. They should begin to rise as the warm up. If they have already risen in the fridge, then you can just preheat the oven and bake as instructed. I refrigerate my rolls often and they always turn out as good as when I make them fresh 🙂

      Reply

  3. So thought I would give these a go not having worked with dough before – think I erred on the wrong side of “don’t put to much flour in or they will be dry” so the dough was a bit wet and hard to get off the paper but I have 11 cinnamon roundish looking buns waiting to go in the oven and I had fun doing them and I’m sure my boys will devour them thanks or the recipe.

    Reply

  6. I love cinnamon rolls and these look delicious!! Have never heard of spelt flour, will wee if I can get some at the local grocers! Thanks

    Reply

  8. Love! Love! Love! Cinamon rolls. You made it look so easy to make but I am sure I won’t be able to make it. These look so awesome that I wish to take it out from the pic and enjoy it with coffee. 🙂

    Reply

  9. These look soo good! I can’t believe they’re good for you too – they’re my favorite breakfast!

    Reply

  10. I’ve been craving cinnamon cake the whole day today and then I come across your post. I need these rolls in my life, it looks so moist and l ight, Perfect!

    Reply

  11. Holy smokes! I love cinnamon rolls! I have a mock cinnabon cinnamon roll recipe that I make on mostly special occasions. I’m the one who eats most of them so I don’t dare make them too often! ha ha I love your healthy version and will definitely give it a try at some point … sooner rather than later … I hope!! 🙂

    Reply

  12. CINNAMON ROLLS! Oh man, I’m a sucker for a big ol’ cinnamon roll. I’m sosososo happy that you’ve shared a healthier version, I’ve never made my own before but I know how much sugar, etc. are in the ones I buy (a LOT) hehe. I’ll be giving this recipe a try for sure. 🙂

    Christie’s Take on Life. xx

    Reply

  15. We love cinnamon rolls, but we just make them for a treat ever now and then, since they are not the healthiest. We will give these a try! They look so good!

    Reply

    • Hi Raeshal, unfortunately I don’t think it will work as gf flour doesn’t create the same fluffy texture as regular flour. I know this firsthand because I’ve been working on a gf version of these for months now and still haven’t been able to come close to the taste and texture of regular cinnamon rolls. There are a few recipes out there for gf cinnamon rolls, although I haven’t tried them personally so I don’t know how they taste. You can google it and fine several different options. I hope you’re able to find a good one! Let me know if you do!

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *