vegan oatmeal cookie sweet rolls with oatmilk yogurt frosting

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

If you're craving cookies for breakfast, try this instead! These Vegan Oatmeal Cookie Sweet Rolls are packed with gooey chocolate, warm spices, and oats, and topped with a delicious oatmilk yogurt frosting.

Happy Tuesday, friends! #SpringSweetsWeek continues today with these fabulous Vegan Oatmeal Cookie Sweet Rolls with Oatmilk Yogurt Frosting, made in partnership with Nancy's Yogurt! As a veggie who's always trying to be more vegan, I absolutely love all of the dairy alternatives on the market nowadays. Nancy's just released this brand new Oatmilk Yogurt, so I knew it would be the perfect product to showcase for this event! These sweet rolls have oatmeal in the dough and a sprinkle of toasted oats in the center, along with plenty of vegan butter, chocolate chips, brown sugar, and cinnamon. They're then topped with the easiest two-ingredient yogurt frosting for the perfect finishing touch!

If you've been hanging out around here long enough, I'm sure you've noticed I have a huge weak spot for sweet rolls! I just love making them so much, and cinnamon rolls were actually the first recipe EVER on this blog of mine. So you could say we're pretty committed to each other ???? I have everything from the basic cinnamon roll to peanut butter rolls with chocolate dough, apple pie cinnamon rolls, strawberry & white chocolate rolls... the list goes on. I thought oatmeal cookie sweet rolls would be a fun twist for this event! I prefer my oatmeal cookies with chocolate chips, but if you're one of those... you can definitely use raisins in here, instead 😉

Don't forget that the whole reason we are here this week is because we have an AWESOME GIVEAWAY! All of the sponsors are participating, and each of them has a different showcase recipe each day. Yesterday, I showed off my amazing Swiss Diamond pan, and today we are talking about Nancy's Yogurt. Come back tomorrow and see what treats I have in store for you then! 🙂 As always, these events are a group effort, so show some love to my blogger friends and their yummy creations!

Tuesday #SpringSweetsWeek Recipes

• Bird’s Nest Thumbprint Cookies by The Freshman Cook
• Blood Orange Danish Puff Pastry Pinwheels by The Gingered Whisk
• Brownie & Ice Cream Peeps Pops by Kate’s Recipe Box
• Caramel Walnut French Toast Bake by Hezzi-D's Books and Cooks
• Chick's Nests (aka Haystacks) by Books n' Cooks
• Chocolate Coconut Toasted Granola by Cooking With Carlee
• Classic Banana Pudding Parfaits by Strawberry Blondie Kitchen
• Cottage Cheese Jello Salad by House of Nash Eats
• Easy Coconut Sheet Cake by Palatable Pastime
• Fresh Key Lime Pie by Culinary Adventures with Camilla
• Lemon Daisy Tartlets by A Kitchen Hoor's Adventures
• Monster Cookie Cake by Cheese Curd In Paradise
• Orange Vanilla Creme Baked Donuts by Kelly Lynn’s Sweets and Treats
• Orange Creme Smoothie by A Day in the Life on the Farm
• Orange Ricotta Cake by The Tip Garden
• PEEPS Easter Bunny Vanilla cake by Cookaholic Wife
• Small Batch Double Lemon Cupcakes by Family Around the Table
• Spring Snack Mix by Sweet Beginnings
• Vegan Oatmeal Cookie Sweet Rolls with Oatmilk Yogurt Frosting by The Baking Fairy
• Whipped Yogurt Fruit Tart by The Crumby Kitchen
• White Chocolate Popcorn with Sprinkles by Creative Southern Home
• Yogurt Parfait with Barlean's Orange Creme by Our Good Life

So why should you make these oatmeal cookie sweet rolls? They're like a cinnamon roll, BUT BETTER. The oats in the dough add so much delicious flavor, and that brown sugar/cinnamon/chocolate chip filling is to dieeee for! The fact that you can make 100% vegan, delicious, homemade frosting in like... a minute just seals the deal. They are everything you could ever want from an ooey, gooey, doughy roll!

Tips for success:

• I like to start my dough WAY ahead of time... usually the night before I'm planning to make rolls, so it has all night to rise undisturbed!
• Not into chocolate chips? (Who are you?!?!) Feel free to leave them out, or use raisins or other dried fruits instead.
• No vegan butter or milk in the house? You can easily substitute dairy butter and 2% milk in their place. You could also use coconut oil in place of the butter! Use refined coconut oil if you do NOT want it to have a coconut taste.
• The amount of flour to use after the first rise is just a starting point - feel free to use more or less as needed! Go off of the texture of the dough - it should be smooth, not sticky, and easy to work with. Add as much flour as you need to get to this point. This can change based on the weather, humidity, brand of flour, and many other things! Seriously, DON'T worry if you use more than what I wrote... because I usually do, too!

Check out all my #SpringSweetsWeek recipes:

• Monday: Vanilla Bean Dutch Baby with Strawberry-Hibiscus Syrup (Swiss Diamond)
• Tuesday:  Vegan Oatmeal Cookie Sweet Rolls with Oatmilk Frosting (Nancy's Yogurt)
• Wednesday: Vegan Raspberry Dark Chocolate Energy Bites (Barlean's)
• Thursday: Vegan Banana Split Cake (Dixie Crystals)
• Friday: Vegan Lemon Blueberry Cupcakes (Adams Extracts and Sprinkle Pop)
• Saturday: Vegan Blood Orange & Dark Chocolate Loaf Cake (Melissa's Produce)

Print Recipe

5 from 5 votes

vegan oatmeal cookie sweet rolls with oatmilk yogurt frosting

If you're craving cookies for breakfast, try this instead! These Vegan Oatmeal Cookie Sweet Rolls are packed with gooey chocolate, warm spices, and oats, and topped with a delicious oatmilk yogurt frosting.

Prep Time2 hours hrs

Cook Time18 minutes mins

Total Time2 hours hrs 18 minutes mins

Course: Breakfast

Servings: 10

Author: Valentina | The Baking Fairy

Ingredients

• *for the rolls*
• 1 cup nondairy milk
• 2 cups white flour {+ ½ cup separated}
• 1 cup quick cooking oats
• ¼ cup vegetable oil or melted coconut oil
• ¼ cup white sugar
• ½ tablespoon instant active dry yeast {about ½ a package}
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• *for the filling*
• 4 tablespoon softened vegan butter
• ½ cup brown sugar
• ¼ cup old fashioned oats
• 1 cup dark chocolate chips
• 1 tablespoon cinnamon
• *for the frosting*
• 1 cup Nancy's Vanilla Oatmilk Yogurt
• ½ cup powdered sugar

Instructions

• In a large nonstick pot, combine the milk, oil, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.
• Afterwards, mix in the 2 cups of flour and 1 cup of oats, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.
• After the first rise, add in the salt, baking powder, baking soda, and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point, or you can also wait until the next step!
• After the second rise, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!
• Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-¼ inch). Spread the melted vegan butter all over the surface, and sprinkle on the brown sugar, oats, cinnamon, and chocolate chips.
• Starting on the long side closest to you, roll up the dough.
• Using a large, smooth knife, cut 1½-2 inch slices of dough, and place them in a greased 9x9 pan (or cast iron skillet). Make sure to leave some space between the rolls to allow them to rise more!
• At this point, you can cover the pans with plastic wrap and either let them rise for 30 minutes in a warm place, or place them in the refrigerator overnight.
• When ready to bake, preheat the oven to 375F. Bake the rolls 18-20 minutes, until the tops are golden brown and no longer doughy.
• While the rolls cook, make the glaze. In a small bowl, whisk together Nancy's oatmilk yogurt and powdered sugar. Add more or less powdered sugar depending on how thick you want your glaze to be.
• Let rolls cool slightly before glazing, and enjoy!

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.