Vegan Salted Caramel Ice Cream Cinnamon Rolls

Vegan Salted Caramel Ice Cream Cinnamon Rolls made from scratch using, you guessed it, dairy-free ice cream! They’re packed with a sweet cinnamon swirl filling and then drenched with a salted caramel ice cream glaze that drips into every nook and cranny, creating ooey-gooey sticky goodness in every single bite! Make the best cinnamon rolls in the comfort of your own kitchen (which is about to smell amazing, btw) for your next holiday, special occasion, weekend brunch, or any other celebration that calls for a bit of indulgence.

Ingredients for Vegan Salted Caramel Ice Cream Cinnamon Rolls

Dough:

• Bread or All-Purpose Flour – If you have it, use bread flour for a softer, lighter texture.
• Non-Dairy Milk
• Organic White Sugar
• Vegan Butter
• Active Dry Yeast
• Salt
• Warm Water

Filling:

• Vegan Butter – Room Temperature
• Organic White Sugar
• Cinnamon – Try to use a quality cinnamon
• Cocoa Powder
• Toasted Pecans – Optional

Glaze:

• Dairy-Free Salted Caramel or Vanilla Ice Cream – Like Oatly
• Vegan Butter
• Organic White Sugar
• Organic Brown Sugar
• Sea Salt

How To Make These Vegan Ice Cream Cinnamon Rolls

These cinnamon rolls are not difficult to make, although they do take some time. The beauty of this recipe (and most other cinnamon rolls) is that you can make them ahead of time and refrigerate your pan overnight or begin the cinnamon rolls early in the morning to enjoy later on.

Start the Dough:

Mix the yeast, sugar, and warm water in a medium bowl and set aside.

Combine the dairy-free milk, sugar, vegan butter, and salt in a saucepan over medium-low heat until butter is melted. Do not boil. Set aside and let it cool until it’s no longer hot to the touch.

Once cool, add the yeast mixture (which should be foamy). Please note: if the milk mixture is too hot, it will kill the yeast!

In a separate large bowl, add 1.5 cups of flour. Add the warm milk/yeast mixture and stir gently with a wooden spoon. Add the remaining 1.5 cups of flour and continue to mix gently. Transfer the dough to a lightly floured surface and knead for 8 minutes. Alternatively, you can use a stand mixer fitted with a dough hook.

Place dough in a lightly oiled bowl and cover with a slightly damp towel. Transfer the bowl to your oven with the light turned on for 90 minutes. The lighted oven creates a warm, moist environment that yeast loves, helping to speed up the rising process.

Make The Filling:

While waiting for the dough to rise, make the filling. Mix the vegan butter, sugar, cinnamon, and cocoa in a small bowl and set aside until ready to use.

Back To The Dough:

Once the dough has nearly doubled in size, use a rolling pin to create a rectangle, about 16” x 12”.

Add the filling mixture to the dough and spread it evenly over the rectangle using a rubber spatula, the back of a spoon, or a spreader knife.

Begin rolling the dough from the long edge of the rectangle.

Cut into 1″-1.25″ sections with a serrated knife or plain floss with the seam down. Repeat until you have 12 rolls. You might want to cut about half an inch off the ends of the dough as these won’t have as much filling.

Optional – Sprinkle chopped pecans into the bottom of your greased baking pan. Gently place each roll on top of the nuts. There should be a bit of room between the rolls so they can rise again.

Make The Glaze:

To make the glaze, combine sugars, vegan butter, sea salt, and dairy-free ice cream in a saucepan over low heat until melted and sugars are dissolved. Pour this mixture over the rolls.

Bake The Rolls (Two Options):

Quick Option: Cover with plastic wrap, return them to the warming oven for 45-60 minutes to rise, and then bake immediately at 350°F until golden brown and bubbly, around 25-30 minutes.

Next Morning Option: Cover with plastic wrap and place the rolls in the fridge overnight to rise slowly. In the morning, remove from the refrigerator and let sit at room temperature for 30 minutes before baking. This method allows freshly baked cinnamon buns for breakfast without getting up at the crack of dawn.

The Flip:

Let the rolls cool slightly before loosening the sides with a knife. Place your serving platter (or rimmed baking sheet lined with parchment) over the pan, then carefully and quickly flip the cinnamon buns over onto the platter. Now all of the ooey-gooey goodness will be on top, along with the pecans if you added them!

Tips For Making The Best Vegan Cinnamon Rolls

Use just enough flour – Too much flour and the rolls will be dry and tough. Not enough flour and the rolls won’t have enough structure to rise and they’ll be dense and soggy. Toward the end of mixing, gradually add a tablespoon at a time and check the texture of the dough after each addition.

Don’t kill the yeast – Keep the warm water between 105° and 110°F. Any cooler and the yeast may not activate properly. Any hotter and you may kill the yeast before it has a chance to help the dough rise. Also, make sure that you’re milk mixture is not too hot before adding to the foamy yeast.

Measure before cutting – Measure the length of the dough roll (which should be 16″-18″ long) and divide it by 12 to determine the width of each cinnamon roll. Then, use your knife to make marks at the places you will cut, starting in the center. After you have marked out all of your cuts, then use either a knife or unscented floss to cut the rolls.

Storing Your Cinnamon Rolls

Store your freshly baked salted caramel cinnamon rolls covered at room temp for one to two days, then transfer them to the refrigerator for up to five days. Simply reheat in the microwave to get them soft and gooey again! You can also individually freeze them for quick treats if you prefer.

Recipe Inspiration

Indian Rock Vegans cinnamon rolls

ice cream cinnamon rolls

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment, so make these rolls and share them with someone you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison 

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