Better Than Canned: Vegan Sweet Rolls with Cream Cheese Frosting
These better-than-canned vegan crescent cinnamon rolls are soft, gooey, and incredibly easy to make. They’re the perfect plant-based breakfast or brunch treat—no yeast or rising time required!
If you grew up in the '80s, chances are canned cinnamon rolls were a Saturday morning staple. Quick, easy, and nostalgia-packed. But would you believe you can seriously level up those childhood treats using another familiar favorite: crescent rolls? That’s right—Pillsbury crescent rolls are #accidentallyvegan and make the perfect base for gooey, cinnamon-packed rolls with a soft, flaky bite.
Why You’ll Love These Sweet Rolls
Made with store-bought dough for ease and speed
Dairy-free and 100% vegan
Flaky, buttery layers with classic cinnamon sugar swirl
Frosted with tangy vegan cream cheese
Why You’ll Love These Sweet Rolls
Loaded with nutrient-dense greens and antioxidant-rich blueberries
Easy to prepare and ready in just 20 minutes
Perfect for spring and summer gatherings
Naturally vegetarian and easy to make dairy-free
Ingredients You’ll Need
1 can vegan-friendly crescent rolls (Pillsbury works great)
Non-stick cooking spray
1 cup white sugar
3 tbsp ground cinnamon
Vegan cream cheese
Powdered sugar (just a pinch!)
Vanilla or maple extract
How to Make Vegan Crescent Cinnamon Rolls
Step 1: Prep the Dough
Preheat your oven to 350°F (yes, lower than the can suggests).
Unroll the crescent dough onto a sheet of parchment paper. Don’t separate along the perforations—instead, gently press them together to create one large rectangle.
Spray the dough lightly with non-stick spray.
Step 2: Add the Filling and Roll
Mix cinnamon and sugar together, then sprinkle generously over the dough, leaving a 1-inch sugar-free edge on one short side.
Starting from the opposite edge, roll the dough into a log, using the parchment to help. Go slow to keep the roll tight and even.
Step 3: Slice and Bake
Use a serrated knife to cut the roll into 8 equal pieces.
Lightly spray your baking dish (round or 9x9). Place rolls evenly in the dish.
Cover loosely with foil and bake for 15 minutes. Then uncover and bake another 10-15 minutes, until rolls are golden and cooked through.
Step 4: Frost and Serve
While the rolls cool slightly, mix vegan cream cheese with a pinch of powdered sugar and a splash of vanilla or maple extract.
Spread over warm rolls. The tangy frosting is the perfect contrast to the sweet, buttery swirl.
Final Thoughts
These vegan crescent cinnamon rolls are everything you loved about childhood breakfasts, minus the dairy and with way more flavor. Perfect for brunch, dessert, or just a cozy weekend treat. Let me know if you try them by tagging @plant.based.ginger!