VEGAN PINK CINNAMON ROLLS
These Vegan Pink Cinnamon Rolls are soft, fluffy, and naturally pink. Made without dairy or eggs, they’re filled with sweet cinnamon and topped with a vegan glaze, perfect for breakfast, brunch, or a festive treat.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 packet 7g active dry yeast
- ½ teaspoon salt
- ¾ cup warm almond milk
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 2 –3 drops natural red/pink food coloring beet juice optional
For the Filling:
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons coconut oil melted
For the Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons almond milk
- ½ teaspoon vanilla extract
- Optional: a drop of pink food coloring
Instructions
- Prepare Dough: In a large bowl, combine warm almond milk, sugar, and yeast. Let sit 5–10 minutes until foamy. Add flour, salt, melted coconut oil, vanilla, and pink coloring. Knead into a soft dough.
- Let Dough Rise: Cover and let rise for 1 hour or until doubled in size.
- Roll Dough: Roll dough into a rectangle about 12×8 inches. Spread melted coconut oil over the surface. Mix brown sugar and cinnamon and sprinkle evenly.
- Form Rolls: Roll dough tightly into a log, then slice into 8–10 rolls. Place rolls in a greased baking dish.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden brown.
- Glaze: Mix powdered sugar, almond milk, vanilla, and pink coloring. Drizzle over warm rolls.
Notes
- Make Ahead: Dough can be refrigerated overnight before baking.
- Color Variation: Use natural beet juice or pitaya powder for a vibrant pink.
- Storage: Store in an airtight container at room temperature for up to 2 days. Reheat gently before serving.