Can I make these vegan gingerbread cinnamon rolls the night before?

Yes, you can. After slicing and arranging the rolls in the baking dish, cover tightly with cling film and refrigerate overnight. In the morning, take them out 45 minutes before baking to come to room temperature and complete their second prove, then bake as directed.

Can I use a different plant milk instead of oat milk?

Absolutely. Unsweetened almond milk, soy milk or rice milk all work here. Soy milk gives the richest result due to its higher protein content. Just make sure whichever milk you use is unsweetened and warmed to the right temperature before adding the yeast.

Why use spelt flour instead of regular flour?

Wholegrain spelt flour adds more fibre, more protein and a subtle nutty flavour compared to refined white flour. It also has a slightly lower glycaemic impact. The combination of spelt and plain flour here keeps the rolls tender rather than too dense.

Can I make these gluten-free?

Spelt does contain gluten, so this recipe is not gluten-free as written. A gluten-free version would require a specialist GF bread flour blend with added xanthan gum, and the results would differ in texture. That would be a separate recipe development project rather than a simple swap.

How do I know when the dough has proved enough?

The dough should roughly double in size during the first prove. For the second prove in the tin, the rolls should look noticeably puffier and be touching or almost touching each other. You can also do the poke test. Press a floured finger gently into the dough. If the indent springs back slowly, they are ready to bake.

Vegan Gingerbread Cinnamon Rolls with Spelt Flour and Maple Glaze

Name: Vegan Gingerbread Cinnamon Rolls with Spelt Flour and Maple Glaze
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 10 servings
Cuisine: American
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; 0.25 tsp ground nutmeg; 0.25 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)

VeganDairy-FreeRefined Sugar-FreeNut-FreeEgg-Free

Prep Time30 min

Chill Time1 hr

Servings10

Calories275 kcal

Health Score4/10

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Vegan Gingerbread Cinnamon Rolls with Spelt Flour and Maple Glaze

Some recipes just feel like a hug, and these vegan gingerbread cinnamon rolls are absolutely that. Soft, warmly spiced and drizzled with a light maple cream glaze, they bring all the cosy nostalgia of Christmas morning without the sugar crash that usually follows. This version was built from the ground up with health-conscious bakers in mind. By swapping refined white flour for wholegrain spelt, reducing the sweetener significantly and skipping the butter-heavy glaze of traditional recipes, you get a roll that genuinely satisfies without tipping your nutrition goals sideways. They are ideal for a festive brunch, a weekend baking project or honestly any slow morning when you want something that smells incredible and tastes even better.

The dough uses a blend of wholegrain spelt flour and a small portion of plain flour, which keeps the texture tender while adding fibre and a subtle nuttiness. Spelt flour contains more protein and fibre than standard white flour, and it has a naturally mild, slightly sweet flavour that pairs beautifully with gingerbread spices. The dough is brought together with unsweetened oat milk and a small amount of coconut oil rather than vegan butter, cutting the saturated fat noticeably. For the filling, coconut sugar does the heavy lifting. It has a lower glycaemic index than refined white sugar and a natural caramel depth that blends wonderfully with ground ginger, cinnamon, cloves, nutmeg and a small pinch of black pepper. That black pepper is the secret detail here. It amplifies the warmth of the ginger in the most subtle, grown-up way. A little blackstrap molasses stirred into the filling adds authentic gingerbread character and brings iron and magnesium along with it.

Once baked, these rolls are pillowy and tender with a slightly chewy edge. The filling caramelises gently during baking, creating those gorgeous sticky pockets of spiced sweetness throughout each spiral. The maple glaze on top is kept deliberately light, using a small amount of powdered coconut sugar blended with oat-based cream cheese and a drizzle of pure maple syrup. It melts slightly as it hits the warm rolls, creating that classic glossy finish without drowning them in sugar. Serve them straight from the oven with a strong cup of black coffee, a spiced chai or a creamy oat latte. They also work brilliantly as an afternoon treat alongside a bowl of warm stewed pears in winter.

From a nutritional standpoint, each roll comes in at around 275 calories, which is notably lower than most traditional cinnamon roll recipes that can easily exceed 400 to 500 calories per serving. The use of wholegrain spelt flour pushes the fibre content up to around 4 grams per roll, supporting digestive health and helping you feel fuller for longer. There is no refined white sugar in the filling or the glaze. The coconut sugar and maple syrup used throughout this recipe are less processed alternatives that still deliver satisfying sweetness. These rolls are completely dairy-free and egg-free, making them suitable for vegans and those with dairy or egg allergies. The oat milk and coconut oil keep things plant-based throughout, and the recipe avoids any nuts, making it a safer choice for school events or gatherings where allergies are a concern. This is the kind of festive bake you can feel genuinely good about sharing.

Ingredients

Serves:10

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

Protein

42g

Carbs

Fat

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.