Mini Cinnamon Roll Loaf – Tiny chewy & gooey cinnamon rolls piled high in a pull-apart loaf, topped with a thick layer of cream cheese frosting
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I know everyone is trying to be healthy right now. It’s January, everybody is trying to eat a little better and work out more, a ton of people are doing a no-sugar thing (…why would you even). And here I come to ruin your diet! You’re welcome!
My blog is the perfect place for anyone who says, “I may be eating a cinnamon roll, but it’s vegan.” And yes, I am 100% one of those people. “I know I’m eating chocolate chip cookies for dinner, but they’re vegan. It can’t be bad for me.” We all know it doesn’t work like that but let me live in ignorant bliss, ok? Ok.
I have been craving cinnamon rolls bad lately, as I usually do around Christmas. And then I saw this Pull-Apart Cinnamon Roll Bread from Cookies & Cups and I was totally inspired, like YES I NEED THIS. So here is my vegan version, using my favorite cinnamon roll recipe!
I know it looks complicated, but it’s really not. Honestly the hardest part for me was trying to not eat the whole thing while photographing it. All you do is make cinnamon rolls like normal, but roll them longways and cut them smaller so you get a ton of little mini cinnamon rolls. And yes, it is normal to be freaking out about how tiny and cute they are.
Once they’re all cut, you just pile them into a greased loaf pan, let it rise, and bake them until they’re golden brown and gooey and delicious. And once they’re slightly cooled (but not all the way, because who has time for that), drown them in the cream cheese frosting. Yessss. Try not to eat the whole thing in one sitting, I dare you.
Here’s What I Used:
Mini Cinnamon Roll Loaf (Vegan)
- 2 1/4 tsp. active dry yeast
- 1 cup nondairy milk
- 1/2 cup vegan butter divided
- 1/3 cup + 1 Tbsp. granulated sugar
- 1/4 tsp. salt
- 3 cups AP flour
- 2 tsp. cinnamon
Cream Cheese Frosting
- 2 Tbsp. vegan butter
- 2 oz. vegan cream cheese
- 1 cup powdered sugar sifted
- splash of vanilla extract
- pinch of salt
To make the dough:
- Add the nondairy milk and 3 Tbsp. vegan butter to a small measuring cup. Heat in the microwave for 30-60 seconds until warm, then let cool slightly. You want the milk and butter mixture around 110-115°F.
- Sprinkle the yeast over top and let sit 10 minutes.
- In the bowl of a stand mixer fitted with the hook attachment, add the milk/yeast mixture, 1 Tbsp. sugar, and salt. Gradually add the flour and mix on low until almost fully incorporated.
- Turn the speed to medium and let the dough knead for about 3-5 minutes, until it is pulling away from the sides of the bowl and is soft to the touch.
- Place the dough in a greased bowl, cover lightly, and let sit for 45 minutes to 1 hour, until the dough is doubled in size.
- Turn the dough out onto a lightly floured surface and using a rolling pin, gently roll the dough out to a large rectangle. Melt the remaining butter, then brush it over the entire surface of the dough (save 1 Tbsp. of the melted butter to brush the loaf with). Sprinkle with cinnamon and the remaining sugar.
- Begin rolling the dough from the long edge, rolling into a tight spiral and making sure the seam is on the bottom. Using a sharp, serrated knife, cut 1" cinnamon rolls. I ended up with about 30.
- Pile the cinnamon rolls into a greased loaf pan. You can do a pattern or place them at random (I did a pattern because OCD). Cover lightly and let the dough rise another 45 minutes to 1 hour, until the dough has risen and is puffy and soft.
- Preheat the oven to 350°F. Brush the loaf with the 1 Tbsp. melted butter, then sprinkle with a small bit of sugar. Bake the loaf for 30-40 minutes until golden brown.
For the frosting:
- Add the five ingredients to the bowl of a stand mixer and mix until smooth and creamy. Pour over the loaf. Enjoy!
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