Homemade Vegan Confetti Cinnamon Rolls

Small white plates with a Vegan Funfetti Cinnamon Roll.

5 from 8 votes

Homemade Vegan Confetti Cinnamon Rolls

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 Time20

Cook Time45

Rise Time:1 20

Total Time2 25

Course: Breakfast, Brunch, Dessert

Keyword: baked, breakfast, brioche, brunch, cinnamon rolls, classic, dairy-free, dessert, easy, fluffy, funfetti, healthy, homemade, indulge, overnight, plant-based, recipe, soft, spring, sprinkles, strawberry, summer, vegan

Servings: servings

Calories: 411kcal

Author: Shanika

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!)

US Customary - Metric

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!

Notes

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.

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