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 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!
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.
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.
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
Vegan rainbow sprinkles
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!
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.
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!
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 1/2 hours.
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!
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.
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.
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.