Cinnamon Rolls with Elderberry Cream Cheese Frosting

I safely can say Cinnamon Rolls are my favorite dessert. The mixture of cinnamon and brown sugar in a fluffy sweet bread topped with a delicious cream cheese frosting just can't be beat! We upped the yum factor and added some of our Elderberry Syrup to the frosting for not only a beautiful purple colored frosting but it added a delicious berry flavor to the frosting. 

The amazing part about these cinnamon rolls is they are dairy free, egg free and refined sugar free! But you would never know! I actually used to sell these cinnamon rolls in a few grocery stores back when I had a vegan desserts business called Emily's Desserts. I even wrote a cookbook and featured these cinnamon rolls in my book! 🌟

I hope you take the time to make these for yourself and your loved ones! I know you will be delighted by the light texture and delicious flavor or these cinnamon rolls💜



1 packet active dry yeast

1 cup Soy milk-warmed in microwave 30 seconds

1/2 cup sugar ( we used Lakanto Monk Fruit)

3 teaspoons Ener-G egg replacer mixed with 4 Tablespoons warm water

4 1/2 cups bread flour, (I use King Arthur brand and it works great)

1/2 teaspoon salt

1/3 cup melted Earth Balance vegan buttery sticks


1 cup brown sugar ( we used Swerve Brown Sugar Substitute)

2 teaspoons cinnamon

1/3 cup softened vegan buttery spread

Elderberry Cream Cheese Frosting:

1/2 cup softened vegan butter 

8 oz cream cheese substitute (we like Tofutti brand)

3 cups confectioners sugar 

2 tablespoons Göod Berry Co. Elderberry Syrup

1 teaspoon vanilla extract 


1.) Add yeast to mixing bowl. Warm soy milk in a microwave safe bowl 30 seconds. Pour milk into bowl with yeast. While the soy milk activates the yeast melt the vegan butter in a separate microwave safe bowl for 30 seconds to 1 minute or until melted. Set aside.

2.) Next add egg replacer and water to another small mixing bowl and whisk until combined. Add to yeast mixing bowl. Stir to combine. Then, add sugar, bread flour, salt and melted buttery spread to bowl. Using a dough hook mix until combined and a dough ball is formed. Let the mixer run 30 more seconds to kneed the dough.

3.) Place dough into a lightly greased bowl or Tupperware container. Cover with either plastic wrap or a kitchen towel. Let rise in a warm area for at least 45 minutes or until doubled in size. Once dough has risen, flour your work surface, rolling pin and hands. Roll out dough to 16 x 20 inch rectangle. Spread softened butter substitute onto dough and then evenly sprinkle the brown sugar and cinnamon. Roll dough and cut into 12 even rolls. (An easy way to slice dough is to use unflavored dental floss)

4.) Place rolls in a 9x13 pan and cover again and let rise until doubled in size, about 30-40 minutes. While the cinnamon rolls rise preheat the oven to 375F. Once risen bake rolls for 12-14 minutes or until slightly golden in color.

5.) While rolls are baking make the elderberry cream cheese frosting. Start by combining the softened vegan butter and cream cheese in a bowl of a stand mixer or using a hand mixer. Beat on medium speed until a smooth mixture if formed. Scrape down the sides of the bowl. Add confectioners sugar 1/2 cup at a time, mixing on low speed first then upping the speed to medium-high. Scraping down the bowl as needed. Once all powdered sugar is combined, add the elderberry syrup and vanilla extract. Mix again on medium-high speed 20 seconds. Add more confectioners sugar for a thicker frosting. 

6.) Spread cream cheese frosting over warm cinnamon rolls. Serve and Enjoy! 



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