Fluffy Whole Wheat Cinnamon Rolls with Cashew Cream Cheese Frosting [Dairy-Free, Vegan Option]

These quick + easy whole wheat cinnamon rolls are thick, fluffy, and swirled with lots of cinnamon and coconut sugar. Topped with a thick, creamy, not-too-sweet frosting made with cashews for the perfect dairy-free, whole grain cinnamon roll! 

Hello, cinnamon rolls of my dreams.

These babies are thick, fluffy, undetectably whole wheat, and topped with the dreamiest cashew-based frosting, made right in a blender! 

The best part? These yeasted rolls only need a 60 minute rise before baking, so you can make them first thing in the morning and still enjoy them at breakfast time. No overnight rise or complicated techniques here. 

Let’s make them!

A super simple dough gets mixed together and kneaded for about 2 minutes, either by hand or with a stand mixer- your choice. The dough is made with yeast, but gets a boost in the fluffy department thanks to baking powder, so we don’t need to let the dough rise first before turning it into cinnamon rolls. 

There’s also a secret ingredient in the dough: a teeny bit of nutmeg. Not enough to really add any detectable flavor, but just a little bit helps make these cinnamon rolls extra fragrant and delectable. 

I kept the filling of these rolls classic: plenty of soft butter (grass-fed organic or vegan butter- your choice!), coconut sugar, and cinnamon. You could add finely chopped nuts, chocolate chips, even banana slices or raspberries, if you’d like! 

Once the rolls are formed, they’ll rise in a warm spot (I like preheating the oven to it’s lowest setting for about 5 minutes, turning it off, and letting them rise in the barely-warm oven), then bake for just 25 minutes until golden and puffy. 

While the cinnamon rolls bake, frosting gets made. Cashews get a quick soak in hot water (or, alternately, an overnight soak in cold water, if you’re planning ahead), then blend together with milk, maple syrup, orange juice, and vanilla. 

The end result is a thick, creamy, not-too-sweet frosting that’s made to be utterly slathered on top of these cinnamon rolls. 

Trust me, it’s the right thing to do.

If you’re looking for a fun weekend breakfast or holiday brunch idea, these cinnamon rolls are sure to become a new favorite. Try them out and let me know what you think- leave a comment below or take a picture of your cinnamon rolls and share it with me on Instagram; I love seeing my recipes in your kitchen! 

Fluffy Whole Wheat Cinnamon Rolls with Cashew Cream Cheese Frosting [Dairy-Free, Vegan Option]

Yields: 9 cinnamon rolls

Time: 90 minutes

Ingredients:

dough:

• 1 cup milk of choice (I used unsweetened almond)
• 2 Tablespoons maple syrup
• 1 Tablespoon virgin coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons (1/2 Tablespoon) instant yeast
• 2 1/2 cups white whole wheat flour 
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg

filling:

• 6 Tablespoons butter (either grass-fed/organic butter or vegan butter like Miyoko’s), softened
• 6 Tablespoons coconut sugar, sucanat, or organic brown sugar
• 1 Tablespoon cinnamon

cashew cream cheese frosting:

• 1 cup raw cashews
• 1/4 cup milk of choice (I used unsweetened almond)
• 1/4 cup maple syrup
• 1 Tablespoon fresh lemon or orange juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. Make the dough: heat the milk in a small pot on the stove or a microwave-safe dish until just warm, not hot. Pour milk into a large mixing bowl (or bowl of a stand mixer) and add maple syrup, coconut oil, vanilla, and yeast. Stir together, then add all remaining dough ingredients. Stir with a sturdy wooden spoon until just combined, then knead with your hands for 2 minutes until a sticky, cohesive ball forms (alternately, mix with a paddle in your stand mixer on low speed until combined, then switch to the dough hook and mix on medium speed for 2 minutes). 
2. Sprinkle your countertop with flour and place dough on top. Sprinkle the dough with more flour, then use a rolling pin to roll the dough into a large (about 20 inches x 10 inches) rectangle/oval.
3. Spread the dough with the softened butter, getting as even of a layer as possible, all the way out to the edges. Then, sprinkle with coconut sugar and cinnamon, again in an even layer, all the way to the edges.
4. Roll the dough up from one of the longer sides of the rectangle, pressing firmly to form a tight log shape. Cut the log into 9 even pieces (I like to cut it into 3, then cut each third into 3). 
5. Place cinnamon rolls into an 8×8 pan and cover with a clean towel. Let rise in a warm spot for 1 hour (I like to preheat the oven to 200 degrees for 5 minutes, then turn the oven off and let the rolls rise in the warm oven). 
6. While rolls rise, soak the cashews for the frosting by heating 2 cups of water until almond boiling and pouring the hot water over the cashews. Let soak the entire time the rolls rise (alternately, the cashews can soak in cold water at room temperature overnight the day before). 
7. When rolls are almost done rising, preheat oven to 375 degrees Fahrenheit (remove the pan from the oven first, if you’re letting them rise in there!); bake for 25 minutes, or until golden. While rolls bake, make frosting. 
8. Drain the cashews and place them in a high-powered blender or food processor with all remaining frosting ingredients. Blend until completely smooth- about 1 minute. Taste and add more maple syrup, if desired, to achieve your desired sweetness level. Top cinnamon rolls with frosting when they’re done baking, and enjoy while still warm. Leftovers technically keep for up to 5 days in the fridge, though are best on the day they’re made; simply warm leftovers in the oven or microwave before eating. 

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