Vegan Gingerbread Cinnamon Rolls with Spelt Flour and Maple Glaze
Two festive flavours in one bake is a reasonable thing to want in December, and this recipe delivers both without apology. Gingerbread spices folded through a soft, yeasted dough and rolled with a cinnamon sugar filling produces something that tastes like the best of both traditions. Made with spelt flour and sweetened with coconut sugar and maple syrup throughout, these rolls are genuinely vegan and meaningfully lighter than a standard cinnamon roll recipe. The maple glaze poured over them while still warm soaks into the swirls and sets into a thin, sticky coating that looks and tastes far more indulgent than the ingredients suggest.
Why this recipe works
Spelt flour produces a softer, slightly more elastic dough than whole wheat flour and has a more pronounced sweetness that complements the gingerbread spices. Ground ginger, cinnamon, cloves and a small amount of black pepper create the warm, complex spice profile that makes gingerbread so recognisable. Coconut oil replaces butter throughout, keeping the recipe dairy-free without changing the texture significantly. The dough needs a proper prove time to develop flavour and lightness; rushed rolls taste doughy and dense.
Getting it right
Roll the dough into a proper rectangle before adding the filling. Uneven rolling produces rolls of different sizes that bake at different rates. Aim for an even thickness of about half a centimetre across the whole sheet.
Slice the rolls with a piece of unflavoured dental floss rather than a knife. Loop it under the rolled dough, cross the ends over the top and pull. This cuts through the soft dough without compressing it and produces perfectly round spirals.
Common mistakes
Not proving the shaped rolls long enough before baking produces dense, bread-like rolls rather than light, pillowy ones. After shaping, allow the rolls to prove in the tin for at least 45 minutes until they have visibly puffed.
Using too much flour when rolling the dough makes the dough stiff and the rolls dry. Use just enough to prevent sticking.
Substitutions
Plain bread flour can replace spelt if you prefer a chewier, more structured roll. The gingerbread spice mix can be replaced with a classic cinnamon-only filling for a more traditional roll. A cream cheese frosting made with vegan cream cheese instead of a maple glaze adds richness.
Serving suggestion
Serve warm from the oven while the glaze is still slightly fluid. A cup of spiced oat milk alongside makes this feel like a proper festive occasion. Leftover rolls reheat in a low oven for five minutes and taste almost as good as fresh.
Ingredients
- 300 g wholegrain spelt flour (plus extra for dusting)
- 120 g plain all-purpose flour
- 7 g fast-action dried yeast (1 standard sachet)
- 2 tbsp coconut sugar (for the dough)
- 1 tsp fine sea salt
- 240 ml unsweetened oat milk (warmed to around 38 degrees C, not hot)
- 3 tbsp refined coconut oil (melted and slightly cooled)
- 1 tsp apple cider vinegar (acts as a dough conditioner)
- 80 g coconut sugar (for the filling)
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 0.5 tsp ground cloves
- 0.3 tsp ground nutmeg
- 0.3 tsp ground black pepper (finely ground)
- 1 tbsp blackstrap molasses (adds deep gingerbread flavour and minerals)
- 2 tbsp refined coconut oil (softened, for spreading on the dough)
- 80 g vegan cream cheese (oat or cashew-based, for the glaze)
- 3 tbsp pure maple syrup (for the glaze)
- 2 tbsp powdered coconut sugar (blended until fine, for the glaze)
- 1 tsp vanilla extract (for the glaze)
Instructions
- 1
Warm the oat milk gently until it reaches around 38 degrees C. It should feel comfortably warm on your wrist but not hot. Stir in the coconut sugar and yeast and leave for 8 to 10 minutes until foamy on the surface. This confirms your yeast is active.
If the mixture does not foam after 10 minutes, your yeast may be old or the milk was too hot. Start again with fresh yeast.
- 2
In a large mixing bowl, combine the wholegrain spelt flour, plain flour and salt. Whisk briefly to combine. Pour in the yeast mixture, melted coconut oil and apple cider vinegar. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
- 3
Knead the dough for 8 to 10 minutes until smooth, soft and slightly tacky but not sticky. Spelt dough is more delicate than wheat dough, so avoid over-flouring the surface. Place the dough in a lightly oiled bowl, cover with a clean damp cloth and leave in a warm spot for 60 minutes until roughly doubled in size.
A switched-off oven with just the light on is a great proving environment in cooler months.
- 4
While the dough proves, prepare the filling. Mix the coconut sugar, cinnamon, ginger, cloves, nutmeg and black pepper together in a small bowl. In a separate small bowl, stir the blackstrap molasses into the softened coconut oil until combined. This is your flavour base.
- 5
Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll it out into a rectangle approximately 40cm by 28cm. Spread the molasses and coconut oil mixture evenly across the surface, leaving a 2cm border along one long edge. Scatter the spiced sugar mixture evenly on top.
Use an offset spatula or the back of a spoon for an even spread without tearing the dough.
- 6
Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam firmly to seal it. Use a sharp serrated knife or unflavoured dental floss to slice the log into 10 equal rolls, each around 4cm thick.
Dental floss cuts through the soft dough cleanly without squashing the rolls flat.
- 7
Arrange the rolls cut-side up in a lightly oiled 23cm by 33cm baking dish, leaving a small gap between each one. Cover loosely and leave to prove for a further 30 minutes while you preheat the oven to 180 degrees C fan. The rolls should puff up and touch each other by the time they go in.
- 8
Bake for 22 to 25 minutes until the tops are golden and a skewer inserted into the centre roll comes out clean. The rolls should feel springy when pressed lightly. Remove from the oven and leave to cool in the tin for 10 minutes before glazing.
Do not overbake. Spelt flour can dry out faster than regular flour, so check at the 22-minute mark.
- 9
To make the glaze, beat the vegan cream cheese with the maple syrup, powdered coconut sugar and vanilla extract until smooth and pourable. Add a teaspoon of oat milk if the glaze needs thinning. Drizzle generously over the warm rolls and serve immediately.
The glaze will melt slightly into the warm rolls, which is exactly what you want.
Nutrition per serving
275kcal
Calories
7g
Protein
42g
Carbs
9g
Fat
4g
Fibre
14g
Sugar
185mg
Sodium
Pro Tips
- ✓
Measure your flour by spooning it into the measuring cup and levelling off rather than scooping directly, to avoid a dense dough.
- ✓
Do not skip the second prove in the tin. It is what gives the rolls their soft, pillowy texture.
- ✓
Blackstrap molasses is stronger and less sweet than regular molasses. A little goes a long way and adds genuine gingerbread depth.
- ✓
Room temperature ingredients help the yeast activate more reliably, so take the coconut oil out early.
- ✓
If your kitchen is cold, place the proving dough near a warm radiator or in an oven heated briefly to 30 degrees C then switched off.
Frequently Asked Questions
Variations
- •
Orange Zest Gingerbread Rolls
Add the zest of one large orange to the filling mixture and a teaspoon of orange juice to the glaze. The citrus lifts the spices beautifully and gives a classic festive flavour combination.
- •
Chocolate Chip Gingerbread Rolls
Scatter 50g of dairy-free dark chocolate chips over the filling before rolling. The dark chocolate adds antioxidants and a rich bittersweet contrast to the warming spices.
- •
Cranberry Gingerbread Rolls
Sprinkle 60g of dried cranberries over the spiced filling for a tart, fruity contrast. This variation adds a pop of colour and extra fibre from the dried fruit.
- •
Chai-Spiced Rolls
Add half a teaspoon each of ground cardamom and allspice to the filling for a chai-inspired twist. This takes the warming spice profile in a slightly more floral direction.
Substitutions
- •Wholegrain spelt flour → Wholemeal wheat flour (Wholemeal wheat flour works as a direct swap and is easier to find. The texture will be slightly denser but the nutritional profile is similar.)
- •Coconut sugar → Light brown sugar (Brown sugar works well in both the dough and filling if coconut sugar is unavailable, though it is more refined. Use the same quantity.)
- •Blackstrap molasses → Regular molasses or treacle (Regular molasses is milder and slightly sweeter. Treacle is a good UK alternative. Both deliver that deep gingerbread character, just with a little less mineral intensity.)
- •Refined coconut oil → Vegan butter such as Naturli or Flora Plant (Vegan butter gives a richer flavour and makes spreading easier. It will add slightly more fat per serving but produces an even more indulgent result.)
- •Vegan cream cheese → Thick coconut yoghurt (Full-fat coconut yoghurt blended with maple syrup and vanilla makes a lighter, tangier glaze. Drain it through a muslin cloth for 30 minutes first to thicken it up before mixing.)
🧊 Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual rolls in the microwave for 20 to 30 seconds or in a 160 degree C oven for 8 minutes until warmed through. Add a fresh drizzle of glaze after reheating for best results.
📅 Make Ahead
You can prepare the rolls up to the point of the second prove, cover the dish tightly with cling film and refrigerate overnight for up to 16 hours. The next morning, remove from the fridge and allow to sit at room temperature for 45 minutes before baking. The glaze can also be made a day ahead and stored in the fridge. Stir well before using.
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