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Cinnamon Roll Board
This easy Vegan Dessert Board features fluffy cinnamon rolls and all the delicious vegan toppings to go around!
Course
Brunch, Dessert
Prep Time
20
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
38
minutes
minutes
Servings
4
servings
Author
Two Market Girls
Ingredients
DIY Pillsbury Cinnamon Rolls
1
can
Pillsbury Crescent Roll Dough Grands
56
g
(¼ cup) vegan butter
50
g
(¼ cup) brown sugar
16
g
(2 tbsp) cinnamon
Vegan Icing
60
g
(½ cup) icing sugar
10
mL
(1-2 tsp) non-dairy milk
Raspberry Icing
60
g
(½ cup) icing sugar
10
mL
(1-2 tsp) non-dairy milk
20
g
(1 tbsp) raspberry jam
Board Toppings
vegan cinnamon toast cereal
sprinkles
crushed Oreos
vegan froot loop cereal
sliced almonds
raspberry jam
Instructions
Preheat the oven to 350°.
Prepare a muffin tin with cooking spray and set aside.
Keep the store-bought crescent roll dough in one sheet (don't tear the seams!) and pinch the seams together with your fingers.
Spread the softened vegan butter on the dough and sprinkle with brown sugar and cinnamon. Roll up from the long side like cinnamon rolls.
Using a sharp knife cut into 8 cinnamon rolls. Place in the prepared muffin tin and bake in preheated oven until golden.
While they bake, prepare the icings by combining the ingredients in two separate bowls until smooth.
Make your vegan dessert board by placing the cinnamon rolls first and then place your icing and toppings all around it on the board.