Breakfast and dessert become one in these sweet Vegan Cereal Milk Cinnamon Rolls. Packed with a cinnamon sugar and fruity cereal filling in between soft, pillow-y dough, and topped with a cereal milk glaze.
What happens when you combine cinnamon rolls and your favourite fruit cereal? Pure happiness. These Cereal Milk Cinnamon Rolls are the best of both. Sweet, pillow-y, and comforting – these Vegan Cereal Milk Cinnamon Rolls are our new favourite sweet treat. Made with sweet rolls, a cinnamon and fruity cereal filing, and a creamy cereal milk glaze. We promise you’ll be hooked after the first bite. Perfect for breakfast, brunch, or dessert – everybody will be asking for seconds.
Cereal milk flavoured desserts are growing in popularity every day thanks to the creative mind of Christina Tosi. To say we’re inspired by her is an understatement. We’ve both learned so much about dessert and baking from her. These Cereal Milk Cinnamon Rolls are inspired by her cereal milk creations.
This sweet treat is made 100% vegan, without the use of dairy, eggs, or any animal-based ingredients.
Why you’ll love this recipe:
- Completely vegan, without the use of dairy or eggs.
- Perfect for breakfast, brunch, or dessert!
- Great for large gatherings or easy to scale down.
Top tips for making cinnamon rolls:
- If you the yeast doesn’t activate, don’t use it. You activate yeast with warm milk and sugar. If the temperature is too warm it can kill the yeast, if too cold it can slow the rise time. The sweet spot is around 45℃. You’ll know that the yeast is active if after 5 minutes the mixture is foamy. If it’s not, start over.
- Knead until smooth. You’ll know that the dough is kneaded enough when it’s smooth. So whether you use your hands or a stand mixer, knead until a dough forms and it has a smooth surface. Make an indent with your finger in the dough and if it bounces back it’s ready to rest!
- Let the dough rest. Time is what gives cinnamon rolls their signature fluffy bite. They should rise at least twice, once after forming the dough and a second time after creating the rolls. You can even let them rest overnight for the second proof if you want to prepare them the day before.
- Proof in the ideal environment. Depending on when you want to eat the cinnamon rolls should determine what temperature you proof them at. The warmer the temperature the quicker the rise, but the less flavour develops. If making them same day proof in a warm space. If you’re saving them for the next morning, proof in the fridge overnight.
- Fill from edge to edge. Spread the filling from edge to edge to the best results and a delicious eating experience. This ensures it’s gooey in every bite.
- Let the rolls cool slightly. Before icing them, let them cool for at least 15 minutes so that the icing doesn’t all melt away.
- Non-Dairy Milk – We use soy milk for almost all of our baking. However the recipe should work with any non-dairy milk, though please note that we have not tested it with any other milk other than soy milk. We like using the Kirkland brand soy milk.
- Vegan Fruit Loops – Fruit Loops are NOT vegan, but there are some off brand fruit cereals that are accidentally vegan and are very similar to Fruit Loops. We like using the Great Value, in-house Walmart brand, Fruity Whirls.
- Quick Rise Yeast – There are multiple kinds of yeast available, for this recipe we use quick rise yeast.
- White Sugar – White sugar is widely talked about as not being vegan because of the practice of filtering through animal bones. This depends on where you’re located. In Canada, where we live, almost all white sugar is vegan-friendly and not made with animal products.
- Vegan Butter – We use the Becel Plant-Based Sticks for this recipe, and most of our baking.
- Flax Eggs – We use flax eggs to replace eggs in this recipe. You can try using another vegan egg substitute for baking, but we have not tested this recipe with any others.
- All-Purpose Flour – We don’t recommend this recipe with any other flour as we haven’t tested it. You could try a 1:1 gluten-free flour substitute to make this recipe gluten free, but we have not tested the recipe in that way.
- Icing Sugar – Also known as confectioners sugar or powdered sugar.
Can I make these the night before?
Yes! Once you get to the second proof – after you’ve rolled them – place them on your baking sheet, cover with plastic wrap and leave in your refrigerator to rise overnight. The next morning you want to remove them from the fridge at least 30 minutes before baking so they can come to room temperature and do their final rise.
What if I can’t find vegan butter?
That’s okay, while vegan butter is the preferred choice you can also use vegan shortening or coconut oil. Please do keep in mind though, that we haven’t tested this recipe with those modifications. The taste and texture could be different than the original recipe and not result in a success.
Can cinnamon rolls be made without a stand mixer?
You can opt to knead the dough entirely by hand, but remember this will take much longer and requires some muscle. Knead until the dough is smooth and when you press it with your finger it should bounce back.
Other vegan desserts you’ll love:
- Vegan Cinnamon Roll with Cream Cheese Icing
- Vegan Fruity Cereal Cookies
- Vegan S’mores Cinnamon Roll
- Glazed Cranberry Orange Scones
How to make Vegan Cereal Milk Cinnamon Rolls:
Vegan Cereal Milk Cinnamon Rolls
- 240 mL (1 cup) non-dairy milk
- 30 g (1 cup) crushed vegan fruit loops, (we use the Walmart brand)
- 1 tbsp quick rise yeast
- 50 g (4 tbsp) white sugar
- 34 g (5 tbsp) vegan butter
- 2 flax eggs, (2 tbsp ground flax + 6 tbsp warm water)
- pinch salt
- 480 g (4 cups) all-purpose flour
- 113 g (½ cup) softened vegan butter
- 2 tbsp cinnamon
- 50 g (¼ cup) brown sugar
- 30 g (1 cup) crushed vegan fruit loops
- 180 g (1½ cups) icing sugar
- 28 g (2 tbsp) vegan butter, melted
- 45 mL (3 tbsp) non-dairy milk
- 15 g (½ cup) crushed vegan fruit loops, divided
- Combine non-dairy milk and vegan fruit loops in a bowl or small cup.Set aside and let soak for at least 20 minutes. Strain out crushed cereal through a fine mesh sieve and set aside.
- Heat cereal milk to between 40-50C or just warm to the touch.
- Mix yeast and white sugar with warmed cereal milk and whisk. Leave to rest for about 10 minutes or until foamy. If after 10 minutes it does not start to foam, your yeast is either dead or expired and you should start over with new yeast.
- Add vegan butter to a stand mixer and beat until softened. Add flax eggs and beat on medium for 2-3 minutes. Add flour, salt and yeast mixture and using the dough hook mix on medium speed until the dough just comes together.
- 5.Turn out the dough onto a clean surface and knead until it comes together into a smooth ball. You will know its ready when you poke the dough and the indent bounces back.
- Lightly grease a large bowl and place the dough ball in it. Cover with plastic wrap and place in a warm dark spot to proof for at least an hour or until doubled in size.
- Flour a clean work surface and roll into a rectangle that’s 12 inches wide and 1/4″ thick.
- Spread softened vegan butter from edge to edge leaving 1/2 inch at the top of the 12″ edge without filling. Sprinkle with cinnamon, brown sugar, and crushed vegan fruit loops. Beginning with the 12″ side nearest you, tightly roll the dough into a log. Pinch the seam to seal it and turn so seam side is down.
- Cut into 1-inch rolls with a sharp knife. Arrange rolls in a greased baking pan and cover tightly with plastic wrap.Let rise in a warm dark place for an additional 45 minutes to an hour or until doubled in size.
- Preheat oven to 350F.
- Once preheated bake in the oven for 27 to 30 minutes until a deep golden brown.
- Whisk together icing sugar, vegan butter, and non-dairy milk to create a thick but drippy glaze. Add 2 tbsp crushed vegan fruit loops and mix to combine.
- Pour over or spread the glaze while the rolls are still warm, than sprinkle with the remaining crushed vegan fruit loops.