Delicious Vegan Sunflower Butter Cinnamon Rolls

March 19, 2019

These Delicious Vegan Sunflower Butter Cinnamon Rolls are not your classic version, but are truly scrumptious in every bite. Completely fluffy, airy, and tightly rolled with a brown sugar-cinnamon mixture; these cinnamon rolls create a beautiful balance of sweet and nutty flavors, all at the same time. Topped with a nicely whipped Maple Glaze, this recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free, and vegan version of the classic cinnamon roll dessert.

Delicious Vegan Sunflower Butter Cinnamon Rolls

Sponsored Post: This post is sponsored by SunButter, 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.

Delicious Vegan Sunflower Butter Cinnamon Rolls

We’re only a few short days away from Spring and I’ve been dying to share these cinnamon rolls with you! If you’ve been an avid reader of Orchids + Sweet Tea, then you’ll know that I’ve had my fair share of SunButter flavored recipes and have fallen in complete love with this interestingly tasty, nutty butter. If you aren’t aware, SunButter is a great alternative to Peanut Butter, Almond Butter, or any other Nut Butter rather. Specifically awesome for those who are allergic to specific nuts, SunButter is a healthy, new way to enjoy foods!

WANT TO BUY SUNBUTTER? SAVE $1 ON ANY JAR USING OUR COUPON CODE!

Delicious Vegan Sunflower Butter Cinnamon Rolls

If you’ve been following this blog for some time, then you’ll know that I am a HUGE believer in using the best, most quality ingredients, which is the key to eating healthier. Like many of my faves and go-to’s like Bob Red Mill’s, Sugar in the Raw, Enjoy Life Products, Purely Elizabeth, Justin’s, and more; SunButter is one of great quality, has no GMOs, vegan, gluten-free, and so GOOD! Plus, SunButter is free from the top 8 allergens: peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish.

I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.

Delicious Vegan Sunflower Butter Cinnamon Rolls

If you’re a real die-hard fan of Cinnamon Rolls, like I am, then theseDelicious Homemade Classic Cinnamon Rolls would be the perfect addition to your plates, meal pep for the week ahead, or even to enjoy for brunch.

Delicious Vegan Sunflower Butter Cinnamon Rolls

Of course, if you’re looking for a Vegan version of cinnamon rolls other than this one, then you’re in for a real treat with these fan favorite Vegan Pumpkin Cinnamon Rolls!

Delicious Vegan Sunflower Butter Cinnamon Rolls

Like I’ve mentioned in previous Cinnamon Roll recipes, there are a few tips that I’ve learned along the way to ensure that I make the perfect Cinnamon Rolls:

  • LIKE I SAID—NEVER OVERHEAT THE MILK. 

This one is super, super imperative. You have to always make sure that your milk is warm to the touch and not even a degree hot. Even if you heat your milk and it’s hot, simply let it cool until it feels warm. This ensure that you don’t kill the yeast and your dough rise to a nicely big fluff.

  • USE VERY SOFT BUTTER AT ROOM TEMPERATURE.

This is the ultimate secret to tender cinnamon rolls. Much like with other cakes and doughs, room temperature butter creates a nice texture. Simple.

  • MIX, MIX, MIX! 

Unlike most other recipes, you actually want to mix (or knead) your cinnamon roll dough to its capacity so that you release the gluten and it becomes extremely elastic. This helps when rolling and allows you to create a nicely flat, thin square, which is later filled with your choice of filling and rolled.

  • OVERNIGHT IS BETTER!

Although I’ve mostly made my cinnamon rolls within the same day, ultimately, rising your dough overnight in the refrigerator is the best! This slow rise process allows the yeast to completely feed off of the sugar and creates great flavor and of course—a lot more fluffiness.

  • USE BREAD FLOUR TOO.

One of my latest discoveries was the use of bread flour in my cinnamon rolls. Before, I would use only all-purpose flour. However, after a little experimenting, I’ve learned that bread flour creates a beautiful texture—tender, thick, and even more fluffy, almost ‘brioche’ like.

  • ROLL TIGHT!

Yes, you read it right. Although the assembly part is extremely messy, I’ve learned that the rolling is the star process! Before, I use to struggle with rolling the perfect cinnamon roll, however, lately I’ve been able to roll it pretty tight, which not only creates a nice structure, but it allows you to cut the dough more evenly which helps with baking. When rolling, always start the initial first roll really tight to keep the same momentum throughout.

That’s it! With these few tips, a little patience, and a whole lot of magic–you’ll have yourselves the perfect Cinnamon Rolls! YUM.

Which SunButter To Use For This?

OK, so if you’ve been following my SunButter recipes, then you’ll know that there are a variety of flavors. While I’ve had the pleasure of trying out all of the flavors and textures added, I must let you know that using a specific version for these cinnamon rolls is CRUCIAL!

Because SunButter has a different texture and “oiliness” than other butters, it’s so important to use the right amount AND the right version, especially for desserts like cinnamon rolls, which requires all ingredients to be PERFECT so that the PERFECT results are met. After much testing, I’ve realized that the SunButter Creamy version worked the BEST with Cinnamon Rolls! Personally, the creamy version is just that—smooth and creamy and it mimics most popular butters (in terms of consistency) the best. Since the dough for Cinnamon Rolls requires that they be fluffy and bread-like (or at least my version does!), it’s super important that you use a less “oily” base when making these.

Secondly, when adding different flavors to my Cinnamon Rolls, I usually use a standard cup or so. However, because of SunButter’s “oil” content from the Sunflower seeds, using less works best for the dough’s fluffiness and airiness. Therefore, I chose to use half my usual amount to still achieve this great nutty flavor and softness in every bite.

Delicious Vegan Sunflower Butter Cinnamon Rolls

Let’s dig right into this recipe, shall we?

  1. Combine yeast and 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.
  2. In the meantime, melt the vegan butter over the stovetop on medium heat and add the milk, stirring frequently until the butter has melted. NOTE: Make sure that your mixture does not boil and is not too hot. Once butter has melted, remove immediately and let cool until WARM.
  3. Once cooled, add the milk-butter mixture to the yeast and mix until well combined. Add the SunButter and continue to mix for a few more seconds, until well combined.
  4. Next, combine the all-purpose flour, bread flour, brown sugar, cinnamon, nutmeg, and sea salt and add them to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
  5. Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  6. Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size. 

To Make Filling:

  1. In the meantime, you can work on the filling!
  2. Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.
  3. Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  4. Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  5. Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).
  6. Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  7. Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
  8. In the meantime make the Maple Glaze.

For Maple Glaze: 

  1. Melt butter in a small pot on low heat. Add maple syrup, vanilla extract, and cinnamon and stir frequently. 
  2. Once melted together, remove from heat and carefully pour into a small mixing bowl. Add powdered sugar and whisk until fully combined. Allow to cool for 3-4 minutes so that the glaze can thicken, whisking it ever so often.
  3. Set aside.

Final Steps:

  1. Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the Maple Glaze atop the rolls using a rubber spatula and sprinkle lightly with sunflower seeds, if desired.
  2. Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make these Delicious Vegan Sunflower Butter Cinnamon Rolls or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Delicious Vegan Sunflower Butter Cinnamon Rolls
Delicious Vegan Sunflower Butter Cinnamon Rolls

Delicious Vegan Sunflower Butter Cinnamon Rolls

Prep Time: 10 mins
Cook Time: 25 mins
Rise Time: 1 hr 20 mins
Total Time: 35 mins
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Ingredients

For Dough:

  • 3 cups organic all purpose flour (I used Bob’s Red Mill)
  • 2 cups organic Artisan bread flour (I used Bob’s Red Mill)
  • 1 packet dry fast active yeast (That’s 2 1/4 tsps!)
  • 1 Tbsp organic pure cane sugar
  • 1/2 cup organic brown sugar (I used Sugar in the Raw)
  • 1/4 cup warm water (make sure it’s warm + not hot!)
  • 6 Tbsps vegan butter (I used Earth Balance)
  • 1 1/4 cup Almond milk (Or your fave non-dairy milk!)
  • 1/2 cup SunButter Creamy Butter
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

For Filling:

  • 2-3 Tbsps vegan butter, melted
  • 1 Tbsp ground cinnamon
  • 1/2 cup organic brown sugar (Sugar in the Raw is Vegan-approved!)

For Maple Glaze:

  • 3 Tbsps vegan butter
  • 1/2 cup organic maple syrup
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Instructions

For Dough:

  • Combine yeast and 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.
  • In the meantime, melt the vegan butter over the stovetop on medium heat and add the milk, stirring frequently until the butter has melted. NOTE: Make sure that your mixture does not boil and is not too hot. Once butter has melted, remove immediately and let cool until WARM.
  • Once cooled, add the milk-butter mixture to the yeast and mix until well combined. Add the SunButter and continue to mix for a few more seconds, until well combined.
  • Next, combine the all-purpose flour, bread flour, brown sugar, cinnamon, nutmeg, and sea salt and add them to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
  • Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  • Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size. 

For Filling:

  • In the meantime, you can work on the filling!
  • Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.
  • Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), 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 overtop of dough and spoon the cinnamon-sugar mixture over the butter. 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 into a large baking dish (lined with parchment paper!).
  • Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  • Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
  • In the meantime make the Maple Glaze.

For Maple Glaze:

  • Melt butter in a small pot on low heat. Add maple syrup, vanilla extract, and cinnamon and stir frequently. 
  • Once melted together, remove from heat and carefully pour into a small mixing bowl. Add powdered sugar and whisk until fully combined. Allow to cool for 3-4 minutes so that the glaze can thicken, whisking it ever so often.
  • Set aside.
  • Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the Maple Glaze atop the rolls using a rubber spatula and sprinkle lightly with sunflower seeds, if desired.
  • Bon Appetite!

Tips & Tricks

STORAGE: 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. 
 

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Delicious Vegan Sunflower Butter Cinnamon Rolls.

ORCHIDS + SWEET TEA

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    • I hope that you find some great Vegan options on our site! This recipe is definitely a must try!

    • Aww, it’s totally fine! I’ve recently discovered it also, but it’s definitely becoming more popular! I do hope that you get a chance to give it a try one of these days!

    • Yes, it really is so creamy! I do hope that you get a chance to give these Cinnamon Rolls a try!

    • OMG! You definitely have to try it, Marta! It has a strong Sunflower taste, but it works amazing with most thing, especially banana, chocolate, and sweet potato flavors!