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Vegan Cinnamon Rolls

These Vegan Cinnamon Rolls are a quick and delicious take on classic cinnamon rolls…ooey, gooey, and packed with flavor!

These Vegan Cinnamon Rolls are a quick and delicious take on classic cinnamon rolls...ooey, gooey, and packed with flavor!

My boyfriend and I met almost a year ago, both while traveling, and both with no intentions of entering into the dreaded long distance relationship.  But the world has a funny way of working and so here we are, him in Holland, me in Texas, far-too familiar with FaceTime and dinners for one but still loving every second.

Now I really like cooking, but that’s not to say I’m a natural.  He, however, is a natural.  When we’re together the kitchen is constantly alive with cooking and tasting and learning.

And of all the meals we make, breakfast is always my favorite.  I mean breakfast has always held a special place in my heart, but when we make breakfast together, it’s like perfect harmony… a symphony!  We emerge from sleepiness as he works on the ham & cheese toasties and I on cutting up fruit, both fully awake by the time our plates are full and ready for eating.  It’s a peaceful meal and I love it.  So this is a post about a few of those breakfasts.

But first!!  Isn’t this the coolest thing you’ve ever laid your eyes on?!  For a birthday present, the boyfriend-cheese-man bought me this early 1900s plate folding camera.  Everything appears to be working, just need to find a good darkroom!

What comes to mind if you’re thinking of good American breakfast food?  Well for him it’s one simple word…DENNY’S.  We visited Denny’s two times more than I’m proud to say (so twice) while he was here, but the boy loves Denny’s so I can’t be the denier of the Grand Slam.  But after reevaluating our spending and waistlines, we realized we could probably make pancakes just as good at home.  The problem I always encounter, though, is making pancakes that have crisp sides, which make it hard to fully saturate them with syrup.  

The perfection of Denny’s lies in their ability to create an all-around soft pancake that soaks up syrup like a sponge.  So we decided to go old-fashion, leaving the Bisquick in the cabinet and making them from scratch.  We adopted a recipe from Silk, and ended up with a recipe containing 1 cup flour, 1 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, 1 cup vanilla almond milk, 2 Tbsp melted butter, and 1 egg.  Mix the dries, mix the wets, then slowly mix the wets into the dries.  We cooked them over a low-medium heat, flipping when bubbles had formed on top.  I’m still not sure what the trick was, perhaps just taking the time to make them from scratch, but these were (to say in Denny’s terms) a Grand Slam.

Our last breakfast came at the height of my sugar-tooth frenzy, so I insisted upon cinnamon rolls.  I loosely based these cinnamon rolls off of a recipe by Minimalist Baker, a really great vegan-ish blog that strives to create delicious recipes with as few steps and ingredients as possible.  I basically just really love them. Anywho, you can find my modified recipe below (modified from this recipe).

So that’s breakfast when the boyfriend is in town.  Sometimes healthy, sometimes not, but always my favorite.

These Vegan Cinnamon Rolls are a quick and delicious take on classic cinnamon rolls...ooey, gooey, and packed with flavor!

Vegan Cinnamon Rolls

These Vegan Cinnamon Rolls are a quick and delicious take on classic cinnamon rolls…ooey, gooey, and packed with flavor!
Print Pin Rate
Course: Baked Goods, Breakfasts
Cuisine: American
Keyword: cinnamon rolls, homemade cinnamon rolls, vegan cinnamon rolls
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Birthdays, Christmas, Easter
Time: 60 minutes or more
Prep: 2 hrs 30 mins
Cook: 25 mins
Total: 2 hrs 55 mins
Servings: 10 rolls
Calories: 308kcal
Author: Sarah Bond
0 from 0 votes


  • 1 cup unsweetened almond milk plain or vanilla
  • 8 Tbsp margarine divided, or butter
  • 1 Tbsp sugar
  • 1 packet instant yeast 7g
  • ¾ tsp salt divided
  • 3 cups flour
  • 2 Tbsp cinnamon
  • ½ cup brown sugar
  • 1 cup powdered sugar
  • 1-2 Tbsp unsweetened almond milk plain or vanilla


  • Proof yeast: Heat almond milk, 3 Tbsp of the margarine, and sugar in a saucepan until lukewarm (not hot!), or heat in microwave in 30 second intervals. Transfer to a large mixing bowl then sprinkle in yeast. Allow yeast to activate for about 10 minutes, then mix in ½ teaspoon of salt.
  • Mix in flour: Add flour and stir. The dough will start to become difficult to mix with a spoon and eventually form a loose ball. Transfer the dough ball onto a lightly floured surface.
  • Knead: Knead by hand (8 minutes) or with the bread hook of a standing mixer (5 minutes), adding additional flour a tablespoon at a time if dough is really sticking to the surface. Dough is finished when smooth.
  • Rise: Place dough in a lightly greased bowl and cover with plastic wrap. Set in a warm place* and let rise for 1 to 2 hours, or until dough has doubled in size.
  • Filling: Right before rolling out dough, melt remaining margarine. In a separate bowl, mix cinnamon, brown sugar, and ¼ teaspoon of salt.**
  • Roll: On a floured piece of parchment paper, roll dough into a rectangle, about 10 x 14 inches. Brush dough with 3 tablespoons of the melted margarine and sprinkle evenly with the filling. Gently and tightly roll dough from the widest edge of the rectangle (it's easiest to simply lift the parchment paper to roll the dough into an even cylinder). If needed, seal the seam with a touch of water.
  • Cut: To cut the rolls, a string of floss works best. Work a string of floss under the rolls. Cross your hands in opposite directions over the roll to make a clean cut. Each should be about 1 inch wide.***
  • Bake: Place rolls in a greased or parchment-lined baking tin. Brush tops with remaining 2 tablespoons of melted margarine. Cover with plastic wrap and allow rolls to rest for 30 minutes while oven preheats to 350°F (176°C). Remove plastic and bake for about 25 minutes, until lightly golden.
  • Ice: Mix together sugar and almond milk, adding more or less almond milk to your taste and desired consistency. Pour over hot cinnamon rolls.


  • *Faster Rise: To help you dough rise faster, heat your oven for just a few minutes to get it warm. Turn it off then set dough inside the oven. The warm (but not hot!) temperature will help the cinnamon roll dough rise more quickly!
  • **More Spices: You can also add a pinch of ground nutmeg and cloves for a depth of flavor!
  • ***Freeze Dough: After cutting the rolls, you can freeze them on a baking sheet. Once frozen, transfer to a freezer-safe container. To thaw, transfer frozen rolls onto a baking sheet, cover, and set in the fridge overnight. In the morning, place rolls on the counter for 30 minutes, while oven preheats, then bake as instructed above (I did this as Christmas gifts this year and they were a hit!)


Serving: 1roll | Calories: 308kcal | Carbohydrates: 51g | Protein: 4g | Fat: 10g | Sodium: 80mg
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  1. Oh look at those beautiful cinnamon rolls. My oh my. Aren’t they beauties!?!?!

    1. Sarah says:

      Thanks, Meg! Besides the enormous sugar rush I get from em, I think them being so pretty while being just about fool-proof is probably why I love them so much 🙂

  2. Nelleke says:

    They’re in the oven know.. Curious to see how they will turn out. Im in Italy at the moment and instant yeast is hard to get so i hope i got the right stuff and the right amount.
    I was wondering if you would consider a plugin to transfer to a metric system. Im from the Netherlands myself and have lived in the States so i really appreciate you Dutch/US combo ;), but you must know by living in NL measutements are annoying to transfer while cooking or just before shopping.

    Thanks for your lovely recipes, i live by your roasted chick peas

    1. Sarah says:

      Hey Nelleke! I will definitely look into a plugin for that, and if need be I’ll just start converting recipe myself. Including metric measurements has been on my to-do list for a while, what with me moving to the Netherlands (!!!!) soon and all. And if it means less time between now and you eating cinnamon rolls, then good golly I better get on it! Thanks so much for the suggestion and enjoy your cinnamon rolls (and Italy!)

  3. Yuli says:

    I’m just thinking, how are you claiming that this recipe is vegan when you are including yeast in it. If you didn’t know yeast are living organisms and they die in the process of making breads, pastries, cinnamon bread and etc.
    There for I’m asking you isn’t it hypercritical of you to claim that you are infact being very good to the environment and not distorting living creatures even if you eat yeast?
    Just a thought.

    1. Sarah says:

      Hi Yuli, I think you’re confused about a few things.
      1. Veganism is the practice of not consuming animal products, that is, organisms from the animal kingdom. Yeast, like mushrooms, is from the fungi kingdom. It is not sentient or self-animate. There are not little yeast-a-beasts down there being used and killed, but rather a fungus that converts sugars to gasses and thus leavens these delicious vegan cinnamon rolls.
      2. The term “organism” is not exclusive to the animal kingdom. Plants are living organisms. Do you eat those? The only diet that one could possibly follow based on your standards would be fruitarian (only consuming what naturally falls from the plant, without killing the plant). This is neither a fruitarian recipe nor blog.