Craving some extra comfort? These warm, buttery, utterly divine Vegan Cinnamon Rolls will do just the trick! You can make these in a pinch and with plenty to share!
These Vegan Cinnamon Rolls are my greatest ode to my favorite spice - cinnamon!
I can’t think of anything more comforting than the smell of cinnamon. It's in my tea every day, add it to desserts, and have been guilty of buying more than a dozen cinnamon-scented candles. I never tire of its warmth and how it brings a beautiful earthy-sweet spiciness to any recipe!
I have been making these gooey cinnamon rolls since I stumbled into the world of baking - I don’t think a month goes by without at least one batch being whipped up and some stored away for emergency cravings!
I have modified the original recipe from The Pioneer Woman to make these vegan. I promise this does not make these any less perfect! The beauty of this cinnamon roll recipe is whether you make it vegan or not, you have a guaranteed hit!
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Why Make These Vegan Cinnamon Rolls?
- Soft, fluffy, gooey, and full of cinnamon flavor!
- So easy to make with this no-knead method
- Excellent make-ahead early morning or brunch treat
- Always a hit with kids and adults alike
How To Make Vegan Cinnamon Rolls
Step 1: Warm milk, oil, and sugar over medium heat. Take the mixture off the heat as soon as the sugar dissolves.
Step 2: Let the mixture cool to lukewarm and then mix in the yeast. Let it sit for 5 -10 minutes until frothy and bubbly.
Step 3: Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
Step 4: Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.
Step 5: The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days. For easier handling, I like to refrigerate the dough overnight.
Step 6: Preheat your oven to 200 C. Grease your baking pan.
Step 7: Sprinkle flour on your work surface and roll out the dough into a large rectangle.
Step 8: Slather coconut oil liberally over the rolled-out dough. Then sprinkle on some brown sugar followed by cinnamon. Don’t skimp on the cinnamon!
Step 9: Starting with the long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
Step 10: Cut into 12 slices, and place the cut side down in your greased baking dish.
Step 11: Let the rolls rise for another 15-20 minutes, until puffy.
Step 12: Bake for 20-22 minutes until they are golden brown on top.
Step 13: Let the rolls cool in the pan for 5 minutes, then pour the glaze over the rolls.
Step 14: Serve these warm or at room temperature!
How To Make The Glaze For The Cinnamon Rolls
You want to be ready to glaze when the cinnamon rolls are ready. For my glaze, I used almond milk and some icing sugar. Combine the two to get a nice thick, smooth glaze.
When the rolls are out, generously pour this all over and let them cool. Or not. Your choice.
More Delicious Cinnamon Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these vegan cinnamon rolls as much as we do!
📖 Recipe
Vegan Cinnamon Rolls
Ingredients
- 1 cup Almond Milk You can use any milk of your choice
- 1/4 cup Coconut Oil You can use any vegetable oil
- 1/4 cup Raw sugar You can use regular sugar
- 1.5 tsp Dried active yeast
- 2 cups Wholewheat flour You can use all purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup Wholewheat flour
Filling
- 1/4 cup Coconut oil, melted You can use butter here
- 1/3 cup Brown sugar
- 2-3 tsp Cinnamon powder
Glaze
- 1/3 cup Icing sugar
- 2-3 tbsp Almond milk You can use any milk
Instructions
Dough
- Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
- When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
- Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.
- Preheat your oven to 200 C. Keep a greased baking dish handy.
- Sprinkle flour on your work surface and roll out the dough into a large rough rectangle. I like to keep the thickness around 1/8".
- Brush liberally with coconut oil or butter. Sprinkle over the brown sugar evenly and the cinnamon powder.
- Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
- Cut into 1 -1.5" slices, place cut side down on your baking pan. Make sure there is some room between the rolls as they will expand.
- Let the rolls rise for another 15-20 minutes. Bake for 20-25 minutes at 200 C until they are golden brown on top.
- Pour the glaze over the warm rolls. Let the glaze set, 5 -10 minutes and serve warm. Enjoy!
Glaze
- Whisk the almond milk and icing sugar till thick and smooth,
Storing the cinnamon rolls
- You can store the cinnamon rolls in the refrigerator for up to 3 days. Reheat in the microwave.
Notes
Nutrition
Vivian says
I have been using this recipe for 1 year now. And I have to say. It’s my favorite.
I do have to say I use vegan butter. And I do my own taste flare to this. Thanks to you these are always the talk of the hour.
Thank you!
Natasha Minocha says
So awesome to hear this, Vivian! Thank you so much for trying this recipe, giving it your own twist, and sharing with me. This truly makes me happy! xx
Jane says
I should’ve been suspicious at the “2 cups of flour”. Really disappointed that I wasted my flour for this recipe.
Natasha Minocha says
Dear Jane, I'm so sorry this recipe didn't work out for you. This is a rather beloved recipe of mine. Thank you so much for trying it out though. I appreciate it.