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Vegan Pink Cinnamon Rolls

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These Vegan Pink Cinnamon Rolls are soft, fluffy, and naturally colored with beet powder for a beautiful pink hue! Filled with a warm cinnamon-sugar filling and topped with a creamy dairy-free glaze, they’re perfect for Valentine’s Day or any special occasion.

Ingredients

Scale

For the Pink Dough:

  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 packet (2 ¼ tsp) instant yeast
  • ½ teaspoon salt
  • ¾ cup (180ml) warm plant-based milk (almond, oat, or soy)
  • ¼ cup (56g) melted coconut oil or vegan butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons beet powder (for natural pink color)

For the Cinnamon Filling:

  • ½ cup (100g) brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons melted coconut oil or vegan butter

For the Vegan Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons plant-based milk
  • ½ teaspoon vanilla extract

Instructions

1. Make the Dough

  1. In a large mixing bowl, whisk together flour, sugar, yeast, salt, and beet powder.
  2. Add warm plant-based milk, melted coconut oil, and vanilla extract. Stir until a dough forms.
  3. Knead the dough on a floured surface for about 8 minutes (or use a stand mixer with a dough hook for 5 minutes) until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

2. Prepare the Cinnamon Filling

  1. In a small bowl, mix brown sugar and cinnamon. Set aside.
  2. Roll out the dough into a 14×9-inch rectangle.
  3. Brush with melted coconut oil, then evenly sprinkle the cinnamon-sugar mixture.

3. Roll and Cut

  1. Roll up the dough tightly from the long side and pinch the seam to seal.
  2. Slice into 12 equal rolls and place them in a greased 9×13-inch baking dish.
  3. Cover and let rise for another 30 minutes.

4. Bake the Rolls

  1. Preheat oven to 350°F (175°C).
  2. Bake for 22-25 minutes, or until golden brown. Let cool for 10 minutes.

5. Make the Glaze & Serve

  1. In a bowl, whisk together powdered sugar, plant-based milk, and vanilla extract until smooth.
  2. Drizzle over warm cinnamon rolls and enjoy!

Notes

  • Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • Make Ahead: Prepare the rolls the night before, refrigerate, and bake fresh in the morning.
  • Extra Flavor: Add a vegan cream cheese glaze instead of vanilla glaze for a tangy twist!

Find it online: https://ukfinda.com/vegan-pink-cinnamon-rolls/