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These easy Vegan Cinnamon Rolls are soft, cinnamony and feature a delicious quick maple coffee frosting. A delicious dairy-free and soy-free breakfast bun with less oil than your regular Bakery-Style Cinnamon Bun.
side view of a homemade maple-glazed vegan cinnamon roll on a white plate


Say Hello to some Vegan Cinnamon Rolls! The best ever Cinnamon buns/rolls which are not floating in butter and sugar. These addictive rolls are somewhat healthy, made with wheat, bread and cashew flour and limited oil/butter.

There is obviously the sugar, which I like on the less side. But they still make for a not too decadent of a breakfast. You need to make these beauties right away!

They are also almost no-knead and require only 1 rise. They work well both with or without icing. These cinnamon rolls are pull apart, crowded up in a cake pan. So you will definitely get more than 1 when you try to tear them apart. I say more the merrier. 

How I like them, is straight out of the oven with no icing. All that fresh bread and the fresh cinnamon scent are enough to make me anyone weak knee-ed:) Hubbs can’t have enough of these either. Both me and hubby choose icing free options even when we pick up doughnuts or cinnamon rolls anywhere. Most days the super sweet icing hurts my teeth:) Feel free to add more sugar to your taste though.

These Vegan Cinnamon Rolls are EVERYTHING!  I make the vegan yeasted dough, then roll it out to make the cinnamon buns. They rise only once in the cake pan and are baked after the rise. You can let the dough rise for an hour and then punch it down and make the rolls. 

Ingredients for Vegan Cinnamon Rolls:

  • Ground cashew adds the butter+egg effect. For a nut-free version, simply omit! 
  • Whole wheat flour balances out all the white flour. 
  • Ground flax seeds are an optional addition but I do love the hearty look of flax meal in baked goods, along with the nutty flavor!
  • Raw sugar in filling, icing, and dough adds a slight molasses-like flavor to these vegan cinnamon buns that you will LOVE!

close-up of freshly baked vegan cinnamon rolls in a round cake pan

Tips and Substitutions for Vegan Cinnamon Rolls:

  • Want freshly baking cinnamon rolls in the morning? Store the dough overnight, then let it sit on the counter for an hour before you proceed to make the dough into rolls.
  • You might need a few tablespoons more bread flour to get a non-sticky dough.
  • Use any non-dairy milk for the dough.
  • You can replace both ground cashews and whole wheat flour with more bread flour.
  • I used raw sugar for the filling but you can use equal parts of brown and granulated sugar instead.
  • The vegan cinnamon rolls are best served fresh and warm but will keep on a cool counter for up to 2 days. 

How to make Vegan Cinnamon Rolls with Step by Step Photos:


In a large bowl, add warm water, 1 tablespoon sugar, yeast, flax meal. mix and let sit for 5 minutes. Finally, put the camera on a stand in the kitchen.

yeast being mixed with water, flax meal and sugar to make vegan cinnamon rolls

Mix the baking powder in wheat flour.
Add all the flours, oil, salt, sugar, oil, cashew.

dry ingredients being mixed with activated yeast to make vegan cinnamon rolls recipe

Mix with a spoon, then knead for 2 minutes to form a not too sticky dough.

vegan cinnamon bun dough in a glass bowl

cinnamon rolls dough shaped into a ball on a kitchen counter ready to be rolled out

Using 2-3 Tablespoons wheat flour, roll the dough into a somewhat rectangle ( roughly 12 by 8 inch)

dairy-free yeasted dough for cinnamon rolls being rolled out into a rectangle

easy vegan cinnamon roll dough rolled into a big rectangle for making buns

Spread the oil/melted butter
Sprinkle filling sugar evenly on top.

granulated sugar being sprinkled on rolled out cinnamon roll dough

Sprinkle as much cinnamon as you like. Really sprinkle a lot more.:)

cinnamon being sprinkled liberally on top of cinnamon roll dough

Roll up the cinnamon rolls and seal the edges.

rolled out and filled cinnamon roll dough being rolled up to shape buns

cinnamon filled dough rectangle being rolled into a roll to make vegan cinnabons

Cup up the rolls an inch wide into about 12 or more pieces.

cinnamon rolls being cut

Dip each roll bottom in some flour and place on parchment-lined or greased cake pan. This helps seal the oil and sugar in the roll reducing the bottom mess. Yes, I use my parchment to death:) 

unbaked vegan cinnamon rolls being placed into a round cake pan

The 12 rolls will fit an 8-inch cake pan with some space between them.
Spray water on top and lightly cover the pan with a towel.

vegan cinnamon rolls proofing in a round parchment-lined cake pan

Let it rise for 40-45 minutes in a warm place until most of the space is filled up by the rising rolls.

risen vegan cinnamon buns in a round cake pan ready to be baked

Bake at 375 degrees F for 20-22 minutes until golden.

overhead shot of freshly baked Vegan Cinnamon rolls in a round metal cake pan

Mix all ingredients of the Icing. Drizzle or dip in the rolls.

side view of a homemade fluffy and soft vegan cinnamon roll being drizzled with maple icing

You don’t know how difficult it was to take the pictures with the fresh rolls wanting to get in my tummy.
Eat me! 

maple coffee icing being drizzled on top of vegan cinnamon rolls

Can these be frozen?

I haven’t tried it but I have seen people freeze the dough after the first rise. Then thaw, make rolls and let rise on the counter and bake.

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Vegan Cinnamon Rolls Recipe

5 from 2 votes
By: Vegan Richa
Prep: 25 minutes
Cook: 20 minutes
Rising: 30 minutes
Total: 1 hour 10 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
These easy vegan cinnamon rolls are soft and puffy and packed with cinnamon sugar and feature a delicious maple icing. A simple and fool-proof recipe that is perfect for a cozy breakfast or lunch! Allergen Information: Dairy-free, egg-free, soy-free, corn-free. Can be made nut-free
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Ingredients 
 

Dough ingredients:

  • 1/4 cup water
  • 1/4 cup almond milk, or other non dairy milk
  • 1 Tablespoon raw sugar or maple syrup
  • 2 teaspoon yeast
  • 1 Tablespoon flaxmeal, optional
  • 3/4 cup Bread flour, or all purpose flour
  • 1/4 cup raw Cashew flour, ground raw cashew
  • 1/2 cup whole Wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 Tablespoons oil , /melted earth balance
  • 2 Tablespoons ground raw sugar , or other sugar

Filling

  • 2 Tablespoons melted vegan butter or coconut oil or organic canola oil, or more
  • 1/3 cup raw sugar, coarsely ground, or half fine powdered sugar/brown sugar and half granulated sugar
  • 2 Tablespoons Cinnamon powder

Icing – Adapted from Pioneer woman’s maple frosting

  • 1/4 cup ground raw sugar or vegan powdered sugar
  • 1/2 teaspoon instant coffee ground
  • 1 teaspoon oil
  • 1/2 teaspoons almond milk
  • 2 to 4 teaspoon maple syrup
  • pinch of salt

Instructions 

  • In a large bowl, add warm water, 1 tablespoon sugar, yeast, flax meal. mix and let sit for 5 minutes or until frothy( if the yeast does not get frothy, it is most likely old or dead).
  • Mix the baking powder and salt in wheat flour.
  • Add all the flours, oil, sugar, oil, ground cashew, warmed almond milk.
  • Mix with a spoon, then knead for 2 minutes until well combined.
  • (At this point You can let the dough rise for an hour and then punch it down and then make the rolls. Or store the dough overnight in the refrigerator, then let it sit on the counter for an hour before you proceed to make rolls. Or proceed to make rolls immediately without any rise time as below.)
  • Using 2-3 Tablespoons wheat flour, roll the dough into a somewhat rectangle ( roughly 12 by 8 inch)
  • Spread the oil/melted butter liberally.
  • Sprinkle filling sugar evenly on top.
  • Sprinkle as much cinnamon as you like.
  • Roll up the rectangle and seal the edges.
  • Cup up the rolls an inch wide, about 12 or more pieces
  • Dip each roll bottom in some flour and place on parchment-lined or greased cake pan. The flour helps seal the oil and sugar in the roll reducing the bottom mess.
  • The 12 rolls will fit an 8-inch cake pan with a little space in between.
  • Spray water on top and Lightly cover the pan with a towel.
  • Let it rise for 30 minutes in a warm place. *At this step, you can refrigerate the rolls instead of keeping them for the second rise. Cover in parchment. Let them come to room temperature before baking ( about an hour)
  • Bake at preheated 375 degrees F for 18 to 20 minutes until golden.
  • Remove the buns from the pan. Let cool for 5 minutes.

Icing:

  • Till then prep the icing.
  • Mix all the ingredients of the Icing to form a smooth thick mixture.
  • Add a few more drops of almond milk if needed.
  • Or you can make a simple sugar icing. Mix 1/4-1/3 cup powdered sugar and a teaspoon or so almond milk to get a thick mixture.
  • Drizzle as much or as little icing on the rolls. Or dip the rolls in the icing.
  • Serve warm.

Notes

  • The rolls are best served fresh and warm, but will keep on a cool counter without icing for up to 2 days.
  • Cashew flour or wheat flour can be substituted with more bread flour. You might need a few Tablespoons more bread flour to get a non sticky dough.
  • This recipe makes an 8 inch cake pan full of pull apart rolls.

Nutrition

Calories: 172kcal, Carbohydrates: 26g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 107mg, Potassium: 90mg, Fiber: 2g, Sugar: 14g, Calcium: 33mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Editor’s Note: This post was originally published in March 2013 and has been updated for accuracy and comprehensiveness in October 2019.

Vegan Cinnamon Rolls Pinterest Graphic

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 2 votes

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108 Comments

  1. Gautam says:

    Made these – a hit with all in the fam!
    Thanks Richa.

    1. Vegan Richa Support says:

      Woohoo! Do leave a rating too if you feel like it!

  2. Michelle says:

    5 stars
    These rolls were easy to make and came out absolutely amazing!! I added raisins to the dough and will probably do that forever 🙂 I topped them with a simple powdered sugar/almond milk glaze. Thank you, as always, for the amazing recipes!!

    1. Nicole says:

      Can I use gluten free flour?

  3. vaedit says:

    5 stars
    These look so incredibly fluffy and soft! Cannot wait to try!

  4. J says:

    If I had to do it nut free do you have some thoughts on cashew subs?

    1. Richa says:

      just omit and add more flour as needed