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    You are at:Home»Dairy-Free Recipes»Breakfast»Vegan Birthday Cake Cinnamon Rolls that Rise to Any Occasion

    Vegan Birthday Cake Cinnamon Rolls that Rise to Any Occasion

    10
    By Sarah Hatfield on May 7, 2019 Breakfast, Dairy Free Desserts, Dairy-Free Recipes, Kids Can Cook, Sarah's Recipes

    When I saw a recipe on Betty Crocker’s site for Birthday Cake Cinnamon Rolls, I knew they would make a perfect Mother’s Day treat. Katherine and I altered the recipe to be dairy free and vegan, and everyone who tried them loved the results. These cinnamon rolls are a perfect treat for any special occasion. But with their springtime colors and festive look, we think they are especially great for Mother’s Day.

    Vegan Birthday Cake Cinnamon Rolls Recipe - Dairy-Free and Egg-Free Kids Can Cook Treat for Mother's Day or any special day.

    Vegan Birthday Cake Cinnamon Rolls that Rise to Any Occasion

    The original recipe calls for a cake mix that contains sprinkles, but the sprinkle cake mixes we found each contained dairy. So we used a dairy-free white cake mix plus dairy-free sprinkles. This also enables you to choose the cake mix and sprinkles that suit your family’s needs or the special occasion. For natural sprinkles, we like Wilton Rainbow Confetti, SuperNatural Starfetti, or India Tree Carnival Sprinkles. See Alisa’s Dairy-Free Cake Mix Guide for cake mix options.

    Kids Can Make these Dairy-Free Birthday Cake Cinnamon Rolls

    While these dairy-free and egg-free birthday cake cinnamon rolls do use yeast, the cake mix adds extra insurance that they will rise. This makes the rolls a perfect beginner cinnamon roll recipe. Older kids and teens can make the entire recipe by themselves. Younger children can do all of the mixing, rolling, and shaping with some guidance. And of course they can do the frosting and sprinkles!

    Vegan Birthday Cake Cinnamon Rolls Recipe - Dairy-Free and Egg-Free Kids Can Cook Treat for Mother's Day or any special day.

    Special Diet Notes: Birthday Cake Cinnamon Rolls

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    5.0 from 2 reviews
    Vegan Birthday Cake Cinnamon Rolls
     
    Print
    Prep time
    25 mins
    Cook time
    20 mins
    Total time
    45 mins
     
    These dairy-free birthday cake cinnamon rolls are best served warm or at room temperature. And they really do taste like birthday cake! Please note that the Prep time is hands on time only. Allow for up to 2 hours of rising time.
    Author: Katherine and Sarah Hatfield
    Recipe type: Dessert
    Cuisine: American
    Serves: 12 cinnamon rolls
    Ingredients
    • 1¼ cups warm water (105 to 115°F)
    • 1 (.25-ounce / 2¼ teaspoons) package active dry yeast
    • 1 box dairy-free white or vanilla cake mix
    • ¼ cup + 2 tablespoons rainbow sprinkles, divided, plus additional for garnish
    • 2½ to 3 cups all-purpose flour
    • ¼ cup dairy-free buttery spread, melted
    • 1 teaspoon ground cinnamon
    • ½ cup light or dark brown sugar
    • 1 container store-bought dairy-free cream cheese frosting or 1 batch homemade dairy-free cream cheese frosting
    Instructions
    1. Grease a 13x9-inch baking pan.
    2. In a small bowl, whisk together the warm water and yeast. Let stand for 5 minutes, or until foamy. If it doesn't bubble at all, your yeast might be inactive. Start over with fresh yeast.
    3. In a large bowl, whisk together the cake mix, ¼ cup sprinkles, and 2 cups flour. Add the water and yeast mixture and stir with a wooden spoon until dough forms. Add the remaining flour as needed, ¼ cup at a time, until the dough comes together in a ball.
    4. Cover the dough with plastic wrap and let rise in a warm place until doubled, about 1 hour. It will not expand as much as bread dough does.
    5. Gently punch down the dough, and then reshape it into into ball. Let it rest for 5 minutes.
    6. On a lightly floured surface, roll the dough into a large rectangle about ¼-inch thick.
    7. Brush the dough with the melted buttery spread, and sprinkle with the cinnamon, brown sugar, and remaining 2 tablespoons rainbow sprinkles.
    8. Starting with 1 long end, tightly roll up the dough into a log, and slice it evenly into 12 rolls. Place the rolls cut side down in the pan.
    9. Cover the pan with plastic wrap, and let the rolls rise for 30 minutes.
    10. Meanwhile, preheat your oven to 375°F.
    11. Bake the rolls for 20 to 22 minutes, or until golden brown.
    12. Place the pan on a cooling rack, and let the rolls cool for at least 5 minutes.
    13. Spread the rolls with the frosting, and top with additional sprinkles. Serve while still warm.
    3.5.3229

    More Vegan Cinnamon Roll Recipes

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    For More Delicious Dairy-Free Recipes, Get Go Dairy Free!

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      10 Comments

      1. Cat on October 25, 2020 8:53 am

        Is there a way to prep the dough the night before and bake them the next day?

        Reply
        • Alisa Fleming on October 25, 2020 10:54 am

          Yes, after step #8, lightly cover the rolls, and refrigerate overnight. Back them in the morning.

          Reply
      2. Sara on April 23, 2020 5:27 pm

        I’ve had this on my list of things to make for a while and finally got to it! These are so good and really easy to make. I managed to get 15 rolls – a couple were the wimpy end pieces – which all fit into the 9×13 nicely.

        Reply
        • Sarah Hatfield on April 24, 2020 8:28 am

          I’m so glad you liked them, Sara!

          Reply
      3. Mike on June 6, 2019 4:37 am

        Hi Sarah, the recipe looks really good. Will definitely try it this Sunday.

        Keep sharing!

        Reply
        • Sarah Hatfield on June 6, 2019 6:15 am

          Thank you so much, Mike. I hope you enjoy them!

          Reply
        • tess depasquale on October 7, 2019 6:49 pm

          These look so good!! But I dont like cream cheese frosting, can I sub butter cream?

          Reply
          • Sarah Hatfield on October 8, 2019 3:47 am

            I think that would be fine, Tess! A powdered sugar glaze might also be good.

            Reply
      4. jenna urben on May 8, 2019 8:13 am

        Oh wow, these look incredible! I love cinnamon rolls. Cream cheese frosting is my fave and I haven’t had it in SO long. I think I’ll have to make these for my blogiversary coming up in June rather than waiting for my birthday later this summer 🙂

        Reply
        • Sarah Hatfield on May 8, 2019 9:12 am

          That’s a great idea, Jenna! I was telling my family these would be a great Mother’s Day treat. Hint hint 🙂

          Reply

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