Homemade Vegan Confetti Cinnamon Rolls

Homemade Vegan Confetti Cinnamon Rolls with a delicious, velvety strawberry frosting. These rolls are literally the best thing that I've made in awhile because they are super fluffy, soft, and brioche-like in texture, making for the perfect melt-in-your-mouth situation. It's for sure the best family-favorite sweet treat all warm weather season long.

Sponsored Post: This post is sponsored by Bob’s Red Mill but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

These Homemade Vegan Confetti Cinnamon Rolls are by far one of my favorites! If you're trying to guess just how insanely soft and fluffy these rolls are, I can guarantee you that tasting them for yourself is the only justice you'll have! And if you're a true lover of cinnamon rolls, then you're sure to drool over these Best Homemade Cinnamon Rolls, Homemade Banana Bread Cinnamon Rolls, and Strawberry Sweet Rolls.

Personally, I love to make my homemade cinnamon rolls using two types of flours to achieve the ultimate fluffiness and brioche-like feel and texture. I'll be sure to dig deeper into this, however, let's first talk about my love for cinnamon rolls. Haha. 

What You’ll Love Most About These Vegan Cinnamon Rolls?

Like with any of my the cinnamon rolls that I joyfully indulge in, this vegan confetti cinnamon rolls recipe is loaded with so much flavor, comes absolutely soft and gooey, easy to make, sweetly comforting, a great fun kid-friendly activity, overnight option possible and is the perfect sweet tooth satisfier. But most of all—-PERFECTION in EVERY. SINGLE. BITE.

In addition to all of the great points of why you'll love these cinnamon rolls, these rolls are different because they include:

No complex steps. No difficult methods. Can be personalized to having a strawberry or vanilla flavored frosting. Basically foolproof.

How To Make Vegan Confetti Cinnamon Rolls

These cinnamon rolls only require a few main star ingredients which include:

• Bob's Red Mill Organic All-Purpose Flour
• Bob's Red Mill Artisan Bread Flour
• Rapid rise yeast
• Organic cane sugar
• Water
• Vegan Butter
• Almond milk
• Vegan rainbow sprinkles

How to Ensure that Cinnamon Rolls are Moist.

When it comes to ensuring that your cinnamon rolls are SUPER moist, I recently came across a trick which was adopted by Sarah Keifer from The Vanilla Bean Blog. In her swear by trick, Sarah mentions adding half of your frosting to your warm cinnamon rolls the moment that they are removed from the oven, so that it melts and soaks into the rolls. Then letting them cool completely per usual and adding your final coating of frosting. Just GENIUS!

Greatest Challenge with Cinnamon Rolls.

Cinnamon rolls specifically, are a bit more challenging when it comes to the making of the dough and rolling, however, it’s nothing that a little practice can’t fix.

I remember the moments in the beginning of my baking journey, where I HATED making cinnamon rolls because I felt that they were so hard to master. It’s MESSY with the inside filling and rolling and cutting and fixing them into perfect little rolls.

However, after making cinnamon rolls enough times, I’ve learned to add a little less filling to the tops of the dough before rolling and also adding a bit of the filling into the butter mixture after they are rolled so that I can brush the tops and allow it all to seep through that way.

The SECRET to My Fluffy Cinnamon Rolls!

As I’ve mentioned many times before, I love adding Bob’s Red Mill Organic Bread Flour to my cinnamon rolls as a secret ingredient in addition to Organic All-purpose Flour because it creates such fluffy rolls.

This bread flour is made with premium high-protein flour milled from America’s highest quality wheat. While using all-purpose flour can achieve soft cinnamon rolls, there’s just something special about the rolls when this type of flour mixes in. I don’t know how to explain it, but mixing in this bread type allows for the rolls to be thicker, airy, fluffy, soft, and just GOOD!

How to Make Cinnamon Rolls Overnight?

Not only are overnight cinnamon rolls super easy and convenient to make, but they also come out to be incredibly soft and fluffy in addition to my secret ingredient! Honestly, making these cinnamon rolls fully overnight is another great option!

If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 ½ hours.

Can I Make these Cinnamon Rolls without a Long Rise?

Absolutely! When it comes to these cinnamon rolls or any for that matter, you always have the option of making them the traditional way which requires a 1-2 hours initial rise and then another 20-25 minute rise before baking OR an overnight option.

However, if you’re in a rush to make these or don’t want to deal with a long rise time, you can simply create your dough and do a quick rise (20-25 minutes) and place them straight in the oven to bake. Either way, cinnamon rolls are AMAZING and worth whatever wait time you choose!

RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST

If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.

How Long Can I Store Leftover Cinnamon Rolls?

Leftover Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls (unfrosted) can be frozen up to 2 months and reheated once ready to serve.

6 Tips for Making the Perfect Cinnamon Rolls

But before we head over to the full recipe, here are a few tips that I’ve learned along the way to ensure that I make the perfect Cinnamon Rolls:

#1: LIKE I SAID—NEVER OVERHEAT THE MILK. WARM IS THE GOAL!

#2: USE VERY SOFT BUTTER AT ROOM TEMPERATURE.

#3: MIX, MIX, MIX THAT DOUGH TO RELASE THE GLUTEN!

#4: OVERNIGHT IS BETTER!

#5: USE BREAD FLOUR TOO.

Awesome Vegan Dessert Recipes to Try

• Chocolate Chip + Pretzel Cookies
• Blueberry Donuts
• Brownie Cookie Dough Cake
• Pecan Sticky Buns
• Vegan Funfetti Cake

Homemade Vegan Confetti Cinnamon Rolls

May 18, 2021 •

By Shanika

5 from 8 votes

These Homemade Vegan Confetti Cinnamon Rolls are elevated to a whole new level of fun and festiveness when it comes to the colorful sprinkles and bright colored frosting, just in time for the Spring and Summer months.

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 2 hours hrs 25 minutes mins

Serves: 12 servings

Units:

US Customary|Metric

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Ingredients

CINNAMON ROLLS:

• 3 cups Bob's Red Mill Organic All-purpose flour
• 2 cups Bob's Red Mill Artisan bread flour
• 1 packet dry active yeast (That's 2 ¼ tsps!)
• ½ cup organic cane sugar + 1 Tbsp!
• ¼ cup WARM water (Make sure it's WARM + not hot!)
• 6 Tbsps vegan butter, melted
• 1 ¼ cups Almond milk, room temp. (You can use your fave plant-based milk!)
• 1 teaspoon vanilla extract
• ½ teaspoon finely ground sea salt
• 1 cup vegan rainbow sprinkles
• 1 tablespoon extra-virgin olive oil

For Filling:

• 3 Tbsps vegan butter
• 1 tablespoon ground cinnamon
• ½ cup organic brown sugar

STRAWBERRY FROSTING/GLAZE:

• 4 cups organic powdered sugar, sifted
• 2 Tbsps organic strawberry preserve/jam
• 1-2 Tbsps Almond milk (You can use your fave plant-based milk!)

Instructions

TO MAKE THE DOUGH:

• Combine yeast and 1 tablespoon pure cane sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
• Add in the room temperature milk and warm butter to the yeast mixture and whisk until well combined. Add in the vanilla and whisk to incorporate.
• In a large bowl, whisk together the all-purpose flour, bread flour, sugar, sprinkles and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
• Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
• Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size. 
• In the meantime, you can work on the filling!

TO MAKE THE FILLING:

• Melt the butter in a small bowl and set aside. In a separate bowl, combine the cinnamon and brown sugar, mixing them together and set aside.

SHAPE THE DOUGH + ASSEMBLE:

• Once the dough has risen fully, preheat the oven to 375 degrees Fahrenheit and line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
• Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
• Then, generously brush melted butter (leaving aside 1 Tbsp) atop dough, followed by the brown sugar-cinnamon mixture, ensuring that the top is coated evenly. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
• Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll (cut side down) into the prepared baking dish. Brush the tops with any leftover melted butter.

RISE DOUGH AGAIN:

• Place a piece of plastic wrap (or towel) over the baking dish with rolls and let sit for another 20 minutes to rise again.
• Once the rolls have doubled in size (again) or have gotten significantly larger, bake them for approximately 40-45 minutes or until the edges are brown and the centers in between each roll are fully baked through and come out clean when tested with a toothpick or knife.

TO MAKE THE FROSTING/GLAZE:

• In a large bowl, add the powdered sugar, strawberry preserve/jam, and milk, whisking everything together until the glaze become smooth and slowly runs off the whisk when lifted. NOTE: Add additional milk (1 tablespoon at a time) if the glaze is too thick or powdered sugar (1 tablespoon at a time) if too thin.
• Remove the rolls from oven and wait 25-30 minutes or until it completely cools, before spreading the frosting/glaze atop the rolls using a rubber spatula evenly until fully covered.
• To serve, cut out each roll desired and enjoy.
• Bon Appetit!

Tips & Tricks

• TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
• OVERNIGHT OPTION: If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 ½ hours and continue the recipe.

Nutrition

Calories: 411kcal | Carbohydrates: 114g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 206mg | Potassium: 83mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 2mg

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