Cinnamon Raisin Rolls with Cream Cheese Icing

Why You’ll Love These Cinnamon Rolls with Raisins!

Homemade cinnamon rolls are a family favorite. I love a classic recipe but sometimes it’s nice to switch up flavors. So far I’ve made Biscoff Cinnamon Rolls here on the blog and Maple Pecan Cinnamon Rolls (in my e-book!), but for this holiday season I wanted to make a more traditional recipe. Growing up I was a HUGE fan of cinnamon swirl breakfast bread, so I decided to create a cinnamon roll recipe that reminds me of that. 

And let me tell you, these gooey cinnamon raisin rolls are everything you could wish for in a sweet roll and more. Here are a few reasons why we love this recipe and you will too!

• Fluffy Cinnamon Rolls with a Soft Texture: The dough for these rolls comes out incredibly soft and fluffy thanks to oat milk, melted vegan butter, and the perfect amount of hydration.

• Burst of Raisins: With raisins in both the dough and filling, there’s a juicy burst in every bite.

• Perfect Zesty Vanilla Cream Cheese Glaze: The vanilla bean cream cheese icing has hints of orange giving it the perfect balance of sweet and tangy. The orange is of course optional but it pairs nicely with the raisins!

• Vegan & Dairy Free: These cinnamon rolls are made with oat milk and dairy-free butter, so they are vegan-friendly (but I promise you won’t be able to tell)! 

Ingredients

Like with most recipes, I try to use pantry friendly staples, so hopefully you have most of the ingredients below already on hand. The one very important ingredient note I have is below:

⭐️ Since a bulk of the flavor comes from the raisins, it is so important to opt for high quality raisins that don’t have a bitter taste. Normally I can’t tell the difference between generic brands and name brand products, but when it comes to raisins, Sun Maid tasted much sweeter and less ‘burnt’ than the generic grocery store version I tried. Just food for thought! ⭐️

For the Raisins

• Dark Thompson Raisins: Known for their sweetness and plump texture, these raisins add a delightful chewiness to the rolls. 

• Hot Water: Softens the raisins, enhancing their texture and flavor. It also helps prevent them from burning when baked.

• Orange Zest (optional): Adds a bright, citrusy note, complementing the sweetness of the raisins.

For the Rolls 

• Oat Milk: Provides moisture and a tender crumb to the dough.  

• Brown Sugar: Adds sweetness and a hint of molasses flavor, which pairs well with cinnamon.

• Active Dry Yeast: The leavening agent that makes the dough rise and become fluffy.

• All-Purpose Flour: The structure of the rolls- gives them a soft yet sturdy texture.

• Ground Cinnamon: Offers warmth and spice, a classic pairing with raisins.

• Salt: Enhances the overall flavor of the dough.

• Vegan Butter: Adds richness and moisture, contributing to the dough’s tender texture. I used salted butter but you could also use unsalted butter and increase the amount of salt in the dough by 1/4 tsp. You can learn more about which vegan butter brands are the best for baking here!

• Vanilla Extract: Infuses the dough with a sweet, aromatic flavor.

Vanilla Bean Cream Cheese Icing:

• Dairy-Free Cream Cheese: Creates a creamy, tangy base for the icing. Can be swapped for regular cream cheese if you prefer. I prefer Trader Joe’s Vegan Cream Cheese Alternative. It’s more affordable than other brands and has a good taste and texture.

• Powdered Sugar: Sweetens the icing and helps achieve a smooth consistency.

• Vanilla Bean Paste (or Vanilla Extract): Adds a deep, rich vanilla flavor.

• Freshly Squeezed Orange Juice: Provides a subtle citrus tang and helps thin the icing to the perfect consistency.

Substitutions

• Raisins: Feel free to experiment with different varieties like golden raisins for a milder, sweeter flavor. You can also swap in other dried fruit with this same method like cranberries.

• Dairy-Free Milk: Any plant-based milk will work here, though oat milk adds a lovely creaminess. This cinnamon roll recipe is vegan, dairy free and eggless; however, the oat milk and vegan butter can easily be swapped with regular versions if that is what you have.

• Vegan Butter: Coconut oil can be a great substitute for a slightly different flavor profile. If using unsalted oil, be sure to increase the salt in the dough by about ¼ tsp. 

Helpful Equipment

• Large Mixing Bowl: For preparing the dough and filling.
• Rolling Pin: Essential for rolling out the dough.
• Sharp Serrated Knife: For slicing the rolls.
• Baking Dish: A good-sized dish for baking the rolls.
• Whisk or Fork: For mixing the icing.

Step By Step Instructions

🎥 Video tutorial and exact ingredient quantities are in the recipe card below!

Prep the Raisins & Ingredients

STEP 1: Start by soaking the raisins in hot water and orange zest to infuse them with flavor. (This is a similar method I use in my Vegan Panettone recipe!).

STEP 2: For the dough, warm the dairy-free milk and mix with half the brown sugar, then add the yeast. Set aside to activate for 5 minutes. The mixture should become very frothy.

📌 TIP: For activating yeast, the milk should be warm but not hot, ideally between 100–110℉. A practical way to test this without a thermometer is to sprinkle a few drops on your wrist. It should feel comfortably warm, similar to bath water. If it’s too hot or cool to the touch, adjust the temperature accordingly.

STEP 3: Combine the flour, remaining sugar, salt, and cinnamon in a large bowl. 

STEP 4: Mix the dry ingredients together and make a well in the center. 

STEP 5: Pour the yeast mixture, vanilla, and vegan melted butter into the well. Then mix the wet ingredients into the dry to form a soft and sticky dough. The dough should be sticky- don’t add more flour!

STEP 6: Use a spatula to knead the dough by folding it over on itself in the bowl for about 4-5 minutes.

STEP 7: Cover the bowl with a damp clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place until it doubles in size, creating a light, airy base.

STEP 8: Drain the raisins, patting them dry. On a lightly floured surface, roll out the dough and spread 3/4 of the raisins onto it.

Shape the Cinnamon Raisin Rolls

STEP 1: Use a rolling pin to embed the raisins into the dough. Press firmly to make sure the raisins are incorporated into the dough. 

STEP 2: Fold the dough in half and then in half again and shape it back into a dough ball. 

STEP 3: On the same floured work surface, roll the dough into another rectangle. Make the cinnamon sugar filling by mixing the softened butter, brown sugar, and cinnamon together.

STEP 4: Spread the cinnamon sugar filling onto the dough. Sprinkle the remaining 1/4 of the soaked raisins onto the filling. 

STEP 5: Roll into a log from the short end. Slice into 8 individual rolls about 1 – 1 ½” wide.

STEP 6: Place them in a prepared baking dish and let them rise for a second time until 1.5x in size. This second rise is important and helps give this cinnamon roll recipe its fluffy texture!

STEP 7: Bake until golden brown. While the rolls bake, make the icing by mixing the softened vegan cream cheese, powdered sugar, orange juice, and vanilla bean paste together in a small bowl.

STEP 8: Once baked, let the rolls cool slightly before spreading them with the icing.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. 

You can also wrap them well and freeze them for 1-2 months. The rolls can be reheated in the microwave or oven (the icing may melt a bit).