Vegan Pink Cinnamon Rolls Recipe

These vegan pink cinnamon rolls exist for one reason: Valentine’s Day feelings. You know, the soft ones. The ones where you want to do something sweet for your partner, your best friend, your kids, or honestly, just yourself because you survived another week.

I wanted something romantic but fun, something that looks like love but doesn’t require fancy skills or chef energy.

Pink cinnamon rolls felt right. They’re soft, fluffy, a little dramatic in color, and filled with fruity goodness. Also, they’re vegan, which means everyone can grab one without asking awkward questions.

I made these the first time thinking, “This might be a disaster,” and somehow they turned out better than expected. Which is pretty much my cooking style in a nutshell.

If you’re looking for a Valentine’s Day bake that says “I care” without saying “I stressed for six hours,” this is it.

Why I Keep Making This Dish (The Real Reasons)

1. Valentine Energy: Pink food + cinnamon rolls = instant romance.
2. Vegan Crowd-Pleaser: Nobody feels left out at the table.
3. Soft and Fluffy: These rolls feel like a hug you can eat.
4. Smells Like Love: The kitchen smells unreal while these bake.
5. Forgiving Dough: I’ve messed it up and it still worked.
6. Fun to Make: Rolling and slicing is oddly therapeutic.
7. Looks Impressive: People think you worked harder than you did.

Tips I Learned the Hard Way

• Warm, Not Hot: If the milk is too hot, the yeast gives up immediately.
• Let It Rise Properly: Rushing the dough leads to sad, dense rolls.
• Thin Dough Wins: Roll it thinner than you think for better swirls.
• Cool the Filling: Hot filling melts the dough and causes chaos.
• Floss Trick Works: Cutting with floss really does give cleaner rolls.
• Second Rise Matters: This is where the fluffiness happens.
• Don’t Overbake: Golden is good. Dry is not.
• Frosting Timing: Warm rolls = glaze. Cool rolls = thick frosting.

Variations You Can Mess Around With

1. Extra Pink: Add a second tiny drop of food gel to the dough.
2. Different Berries: Try blueberries or mixed berries in the filling.
3. Chocolate Mood: Add dairy-free chocolate chips inside.
4. Citrus Twist: Lemon zest in the frosting is great.
5. Nutty Crunch: Sprinkle chopped pistachios on top.
6. No Frosting Day: Dust with icing sugar and call it rustic.
7. Mini Rolls: Cut them smaller for sharing boxes or gifting.

How To Make Vegan Pink Cinnamon Rolls

Ingredients

For the Dough

• 115g dairy-free butter
• 400ml dairy-free milk, room temperature
• 50g caster sugar
• 1 pack active dry yeast, about 7g
• 480g plain flour, plus extra for dusting
• Pink food gel

For the Filling

• 100g fresh or frozen raspberries
• 50g caster sugar
• 1 tablespoon water
• 2 tablespoons cornflour
• 130g strawberry or raspberry jam
• 50g chopped fresh strawberries

For the Cream Cheese Frosting

• 60g dairy-free butter
• 40g dairy-free cream cheese
• 150g icing sugar
• 1 teaspoon vanilla extract
• Dairy-free milk, if needed

For Decoration

• Freeze-dried strawberries or raspberries
• Fresh strawberries

Instructions

Step 1:
Melt the dairy-free butter in a small saucepan over medium heat. Pour the warm melted butter into a mixing bowl and add the dairy-free milk, sugar, and yeast. Whisk to combine, then cover with a tea towel and leave in a warm spot for about 10 minutes until frothy and yeasty-smelling.

Step 2:
Sift the flour into a large bowl, then pour in the activated yeast mixture and add a drop of pink food gel. Knead until the dough is smooth and bouncy. It should spring back when pressed. Use a stand mixer or your hands, adding small amounts of flour only if needed.

Step 3:
Shape the dough into a smooth ball and place it into a lightly oiled bowl. Cover and let rise in a warm place for 1 to 2 hours until doubled in size.

Step 4:
To make the filling, add raspberries, sugar, water, cornflour, and jam to a saucepan over low heat. Simmer for 5 to 8 minutes, stirring constantly, until thick and jammy. Remove from heat, stir in chopped strawberries, and let cool completely.

Step 5:
Grease an 11 x 9 inch baking dish. Turn the risen dough out onto a floured surface and roll into a 16 x 24 inch rectangle. Spread the cooled filling evenly over the dough, leaving a small border around the edges.

Step 6:
Roll the dough tightly from the long side into a log. Cut into about 9 rolls using floss or a sharp knife. Place rolls into the prepared dish with a little space between them. Cover and let rise again for 40 minutes to 1 hour until puffy.

Step 7:
Preheat oven to 180°C fan. Brush the rolls lightly with dairy-free milk and bake for 25 to 30 minutes until risen and golden. Let cool completely before frosting.

Step 8:
For the frosting, whisk dairy-free butter and cream cheese until creamy. Add icing sugar and vanilla and whisk until smooth. Adjust consistency with more butter or a splash of dairy-free milk if needed. Spread over cooled rolls and decorate with freeze-dried berries and fresh strawberries.

Vegan Pink Cinnamon Rolls Recipe

Vegan Pink Cinnamon Rolls are fluffy, dairy-free rolls filled with a raspberry-strawberry compote and topped with a creamy plant-based frosting.

Perfect for Valentine’s Day, they’re romantic, fun, and made to be shared with the people you love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs

Servings: 9

Calories: 460

Ingredients Method Notes

Ingredients

  

For the Dough

• 115 g dairy-free butter
• 400 ml dairy-free milk room temperature
• 50 g caster sugar
• 1 pack active dry yeast about 7g
• 480 g plain flour plus extra for dusting
• Pink food gel

For the Filling

• 100 g fresh or frozen raspberries
• 50 g caster sugar
• 1 tablespoon water
• 2 tablespoons cornflour
• 130 g strawberry or raspberry jam
• 50 g chopped fresh strawberries

For the Cream Cheese Frosting

• 60 g dairy-free butter
• 40 g dairy-free cream cheese
• 150 g icing sugar
• 1 teaspoon vanilla extract
• Dairy-free milk if needed

For Decoration

• Freeze-dried strawberries or raspberries
• Fresh strawberries

Method

 

1. Melt the dairy-free butter in a small saucepan over medium heat. Pour the warm melted butter into a mixing bowl and add the dairy-free milk, sugar, and yeast. Whisk to combine, then cover with a tea towel and leave in a warm spot for about 10 minutes until frothy and yeasty-smelling.
2. Sift the flour into a large bowl, then pour in the activated yeast mixture and add a drop of pink food gel. Knead until the dough is smooth and bouncy. It should spring back when pressed. Use a stand mixer or your hands, adding small amounts of flour only if needed.
3. Shape the dough into a smooth ball and place it into a lightly oiled bowl. Cover and let rise in a warm place for 1 to 2 hours until doubled in size.
4. To make the filling, add raspberries, sugar, water, cornflour, and jam to a saucepan over low heat. Simmer for 5 to 8 minutes, stirring constantly, until thick and jammy. Remove from heat, stir in chopped strawberries, and let cool completely.
5. Grease an 11 x 9 inch baking dish. Turn the risen dough out onto a floured surface and roll into a 16 x 24 inch rectangle. Spread the cooled filling evenly over the dough, leaving a small border around the edges.
6. Roll the dough tightly from the long side into a log. Cut into about 9 rolls using floss or a sharp knife. Place rolls into the prepared dish with a little space between them. Cover and let rise again for 40 minutes to 1 hour until puffy.
7. Preheat oven to 180°C fan. Brush the rolls lightly with dairy-free milk and bake for 25 to 30 minutes until risen and golden. Let cool completely before frosting.
8. For the frosting, whisk dairy-free butter and cream cheese until creamy. Add icing sugar and vanilla and whisk until smooth. Adjust consistency with more butter or a splash of dairy-free milk if needed. Spread over cooled rolls and decorate with freeze-dried berries and fresh strawberries.

Notes

These vegan pink cinnamon rolls are sweet, soft, and a little extra, which feels very on brand for Valentine’s Day.

They’re not about perfection. They’re about effort, warmth, and sharing something homemade with someone you love.

If they’re a little messy, you did it right.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

1. Fresh out of the oven on Valentine’s morning.
2. With coffee for adults and hot chocolate for kids.
3. As a surprise breakfast for your partner.
4. Cut into smaller pieces for sharing.
5. Eaten straight from the pan when nobody’s watching.

Storage, Leftovers, and Next-Day Thoughts

• Room Temp Day One: Best eaten fresh and soft.
• Fridge Friendly: Store covered for up to 2 days.
• Reheat Gently: Microwave for a few seconds to soften.
• Frosting Holds Up: Texture stays nice the next day.
• Flavor Deepens: The berry filling tastes even better later.

FAQs (Real Questions People Actually Ask)

Can I make these ahead of time?
Yes, assemble and refrigerate overnight, then bake the next day.

Do I have to use food coloring?
No, but the pink is half the fun.

Can I freeze them?
Unfrosted rolls freeze well. Thaw and frost later.

What if my dough doesn’t rise?
Your yeast may be old or the milk too hot. It happens.

Can I skip the second rise?
You can, but they won’t be as fluffy.

Is the frosting optional?
Technically yes. Emotionally, no.

Can I use store-bought jam only?
Yes, but the cooked berries add extra flavor.