Vegan Speculoos Cinnamon Rolls

Ring in the holiday season with an even more decadent, delicious, and festive kind of cinnamon roll.

These Vegan Speculoos Cinnamon Rolls have a pillowy soft yeasted dough that's filled with an ooey-gooey cinnamon and speculoos filling and topped with a vegan speculoos cream cheese frosting and chopped candied almonds.

Ingredients

Makes 8-10

Dough

• 1 cup (237 ml) unsweetened dairy-free milk (I recommend soy), warmed but not hot

• 1/4 cup (55 g) sugar, divided

• 17.5 g fresh yeast or 2 1/4 teaspoons active dry yeast

• 3 cups (360 g) all-purpose flour

• 1/2 teaspoon salt

• 1/8 teaspoon nutmeg

• 3 tablespoons vegan butter, melted

• 1 1/2 teaspoons vanilla extract

Filling

• 3 tablespoons vegan butter, softened

• 1/2 cup (130 g) speculoos cookie spread

• 1/4 cup (85 g) brown sugar, loosely packed

• 1/2 tablespoon cinnamon

Topping

• 1/4 cup (57 g) vegan cream cheese

• 1/4 cup (65 g) speculoos cookie spread

• 1/2 cup (50 g) powdered sugar, sifted

• 1 tablespoon unsweetened dairy-free milk (I recommend soy or oat barista)

• Handful of candied almonds, roughly chopped

Instructions

1. Mix the warmed dairy-free milk and half of the brown sugar together. Gently mix in the yeast and let sit for 10 minutes until frothy.

2. In a large bowl, mix together the flour, salt, nutmeg, and remaining brown sugar. Make a well in the center and add in the yeast mixture, melted (but no longer hot) vegan butter, and vanilla extract. The dough should be sticky.

3. Transfer the dough to a lightly-floured work surface and knead it for 10 minutes. Whenever the dough starts to stick to the surface or your hands, sprinkle on a little more flour. By the time you're done kneading, the dough should be smooth in texture and no longer sticky.

4. Transfer the kneaded dough to a lightly-buttered bowl and cover with a damp tea towel. Set the bowl in a warm area and let rise for 1 - 1 1/2 hours or until the dough has doubled in size.

5. On a lightly-floured work surface, use a rolling pin to flatten the dough into a 12x7 inch (30x18 cm) rectangle. The dough should be around .25 inch (.6 cm) thick.

6. Spread on the filling ingredients in this order: softened vegan butter, speculoos cookie spread, brown sugar, and cinnamon.

7. Roll the dough into a log lengthwise, and cut into 1.5 inch (4 cm) rolls. This should make about 8 rolls.

8. Place the rolls in a lightly-buttered baking dish and cover with a damp tea towel. Let them rise in a warm area for about 30-40 minutes.

9. Preheat the oven to 350 Farenheit or 180 Celsius. While the rolls are proofing and the oven is preheating, let's prep the topping. Make a frosting by whisking together the vegan cream cheese, sifted powdered sugar, speculoos cookie spread, and dairy-free milk. Set aside.

10. Bake the rolls for about 25 minutes or until the tops are golden brown.

11. Once removed from the oven, let the rolls cool down for a few minutes then top them with the frosting and chopped candied almonds. Enjoy!

Lots of love,

Ashley