• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » nut free » nut-free option

    Vegan Cinnamon Rolls / Buns. Vegan Recipe

    Published: Mar 17, 2013 · Modified: Oct 23, 2019 by Richa 108 Comments

    Jump to Recipe   Print Recipe
    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.

    More recipes from the blog:

    • Vegan Apple Cinnamon Rolls
    • Banana Bread Baked Oatmeal (Vegan) 
    • Vegan Gluten-free Cinnamon Rolls 
    • GF Cinnamon Bread

    In other news, The Vegan Woman is setting up the 2013 Vegan Food blog guide. Please send in your recommendations here.

    Anyone who sends in a recommendation can win The Sexy Vegan cookbooks, subscription to Colleen – Patrick Goudreau’s 30-day challenge and more! If you like this blog, please send in one for me too.:)

    maple glaze being drizzled on top of a homemade vegan cinnamon roll
    Print Recipe
    5 from 2 votes

    Vegan Cinnamon Rolls Recipe

    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
    Prep Time25 mins
    Cook Time20 mins
    Rising30 mins
    Total Time1 hr 10 mins
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: dairy-free cinnamon rolls, vegan cinnabons, vegan cinnamon buns
    Servings: 12 rolls
    Calories: 172kcal
    Author: Vegan Richa

    Ingredients

    Dough ingredients:

    • 1/4 cup (59.15 ml) water
    • 1/4 cup (59.15 ml) almond milk or other non dairy milk
    • 1 Tablespoon (14.79 g) raw sugar or maple syrup
    • 2 teaspoon (9.86 g) yeast
    • 1 Tablespoon (14.79 g) flaxmeal optional
    • 3/4 cup (93.75 g) Bread flour or all purpose flour
    • 1/4 cup (31.25 g) raw Cashew flour ground raw cashew
    • 1/2 cup (60 g) whole Wheat flour
    • 1/2 teaspoon (2.46 g) salt
    • 1/2 teaspoon (2.46 g) baking powder
    • 2 Tablespoons (29.57 ml) oil /melted earth balance
    • 2 Tablespoons (29.57 g) ground raw sugar or other sugar

    Filling

    • 2 Tablespoons melted vegan butter or coconut oil or organic canola oil or more
    • 1/3 cup (66.67 g) raw sugar, coarsely ground or half fine powdered sugar/brown sugar and half granulated sugar
    • 2 Tablespoons (29.57 g) Cinnamon powder

    Icing – Adapted from Pioneer woman’s maple frosting

    • 1/4 cup (30 g) ground raw sugar or vegan powdered sugar
    • 1/2 teaspoon (2.46 g) instant coffee ground
    • 1 teaspoon (4.93 ml) oil
    • 1/2 teaspoons (2.46 ml) almond milk
    • 2 to 4 teaspoon (9.86 ml) 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

    Nutrition Facts
    Vegan Cinnamon Rolls Recipe
    Amount Per Serving
    Calories 172 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 107mg5%
    Potassium 90mg3%
    Carbohydrates 26g9%
    Fiber 2g8%
    Sugar 14g16%
    Protein 3g6%
    Calcium 33mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Butternut Squash Rosemary Onion Crackers for us and Butternut Multigrain biscuits for Dogs. Vegan Recipe
    The Best Vegan & Glutenfree Gulab Jamuns. Dairyfree Eggless Recipe »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Gautam

      August 31, 2022 at 6:38 am

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

      Reply
      • Vegan Richa Support

        August 31, 2022 at 3:18 pm

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

        Reply
    2. Michelle

      September 05, 2020 at 4:07 pm

      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!!

      Reply
      • Nicole

        February 08, 2021 at 7:41 am

        Can I use gluten free flour?

        Reply
        • Vegan Richa Support

          February 08, 2021 at 2:18 pm

          no but try this instead: https://www.veganricha.com/gluten-free-yeast-free-pumpkin-cinnamon-rolls Vegan Pumpkin Cinnamon Rolls Recipe

          Reply
    3. vaedit

      October 23, 2019 at 8:07 am

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

      Reply
    4. J

      December 23, 2018 at 6:01 pm

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

      Reply
      • Richa

        December 23, 2018 at 9:29 pm

        just omit and add more flour as needed

        Reply
    5. Ami

      January 08, 2017 at 1:11 pm

      Hi Richa, I made these and they are absolutely delicious!!! Thanks so much for the recipe!!!

      Question: will the same dough work to make cinnamon swirl bread loaf instead?

      Reply
      • Richa

        January 10, 2017 at 2:54 am

        yes, same dough will work.

        Reply
        • Ami

          January 16, 2017 at 12:12 am

          Thanks!!

          Reply
    6. Ami

      January 08, 2017 at 1:00 am

      I tried the recipe. Turned out amazingly delicious cinnamon buns. Thank you!!

      Reply
    7. Vidya

      May 28, 2016 at 1:08 am

      Hi richa! I am at work and can’t wait to get home and bake these. Is instant yeast ok for this recipe?
      Thanks!

      Reply
      • Richa

        May 28, 2016 at 11:12 am

        yes.

        Reply
    8. marissa

      November 15, 2015 at 1:15 pm

      hi do you think i can just use oat flour instead of all thos other ones?

      Reply
      • Richa

        November 15, 2015 at 1:49 pm

        No. Oat flour is gluten-free and doesnt work the same. use this recipe instead. Use pumpkin puree or apple sauce. https://www.veganricha.com/2014/11/gluten-free-yeast-free-pumpkin-cinnamon-rolls.html

        Reply
    9. megan

      April 11, 2015 at 1:40 pm

      Hi there! These are perfect for my toddler who is allergic to eggs. Thank you. They are such a treat to make for her on sat mornings. We add chocolate chips to the toppings too. Also, by mistake once, we added the sugar and cinnamon to the melted butter and had to spread it on the dough that way. It made the rolls really gooey and super delicious so we do it that way every time now.

      My question: I was wondering if you could make a bunch of the dough and freeze it?

      Reply
      • Richa

        April 11, 2015 at 1:51 pm

        Awesome! I havent 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.

        Reply
    10. Hemla

      April 09, 2015 at 8:51 pm

      WOW Richa these look soooo good! Can it be made gluten free? I hope so!

      Thank you kindly!
      ~Peace, LOVE and Light~

      Reply
      • Richa

        April 09, 2015 at 9:02 pm

        try these. https://www.veganricha.com/2014/11/gluten-free-yeast-free-pumpkin-cinnamon-rolls.html

        Reply
    « Older Comments

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa