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Cinnamon Rolls

Cinnamon Rolls

Check out these vegan Cinnamon rolls! We are ready for the holiday season so let's get straight into it with this delicious and heartwarming vegan Thanksgiving dessert.

After a lot of going back and forth about this year's dessert, I decided to go with cinnamon rolls. I feel they are a year-round thing, however, the fluffy bun, the glaze and the hints of cinnamon are such a holiday thing in my world. So here we are, making these incredibly delicious vegan cinnamon rolls.

There are three elements to these yummy heartwarming vegan sweets. First, we have the fluffy buns. Then we have a simple cinnamon filling. And last but most definitely not least, we'll make a sweet, slightly zesty glaze. We are making all three from scratch! 

Cinnamon Rolls ingredients

I used to think it was a big ordeal to make vegan cinnamon rolls from scratch. I had no idea where to start to get the perfect recipe. I've experimented with a few different ones throughout the years, some were ok, and some were a complete disaster. Making the perfect vegan cinnamon rolls has a few tricks that I'm about to share with you. 

I made this recipe really easy to follow, and you can make all the elements ahead of time and stuff them in the freezer. This gives us a head start which is super helpful when we're cooking during the holidays. You can plan better and avoid being in the kitchen for endless hours at a time. 

activated yeast

To make these beauties super fluffy there are a few things to consider. First of all, we need yeast and we need to activate it. I do this with lukewarm milk, making sure it's not too warm, otherwise, we'll kill the yeast bacteria and our dough won't rise as much. Also, I use a big container because the yeast can triple in size!

The second trick here is to have a good binding agent. We are using flaxseed flour, a great alternative. Be mindful that we need to leave it in liquid for a little while so it thickens. Try doing this first, before getting all the other ingredients ready. 

cinnamon roll icing

Now we need to knead the dough. Some people prefer a mixer but I like to get my hands in there. I feel this is the best way to really knead the dough and make it more elastic. Then, we let it rise for at least an hour before making the rolls. 

In the instructions below I explain in detail how to fill and cut the dough so you end up with the beautiful swirls that men this vegan dessert so pleasing to the eye. Usually, I bake them in a baking tray. This time, I used a baking dish, which was a bit too small so my rolls came out a bit funny shaped. Give them enough space because they will puff. Sometimes they get twice as big!  

Either way, they turn out incredibly delicious! Let them cool down a bit and go crazy with that glaze. You are ready o stuff your face!

Cinnamon Rolls top down

Ingredients
9
Prep time
20 minutes
Total time
Category: Desserts
Serves: 8
Allergens: Gluten

Ingredients

For the cinnamon roll dough

  • 328 ml almond milk
  • 48 g brown sugar
  • 4½ tsps dry yeast
  • 28 g flax seeds ground
  • 113 g margarine
  • ½ tsp sea salt
  • 480 g wheat flour

For the filling

  • 73 g brown sugar
  • 1 tbsp ground cinnamon
  • 113 g margarine

For the glaze

  • 120 g icing sugar
  • 2 tablespoons lemon (juiced)
  • 1 tsp vanilla extract

Directions

  1. Heat up 1 cup of milk in the microwave or in a pot until lukewarm and mix in the yeast. Make sure it's not too hot otherwise it will kill the yeast bacteria.
  2. Set aside for 10 minutes to active the yeast.
  3. Combine the the leftover milk with the flax seed flour and set aside to thicken.
  4. Use a bowl and combine all the ingredients for the dough, knead with your hands for about 5 minutes and make it into a ball, add some flour to the work top if needed so the dough doesn't stick to the surface.
  5. Place the ball into an oiled bowl and cover it with a towel.
  6. Place the dough in a warm area in your house so it can rise for one hour and double in size.
  7. When the dough is ready transfer it to a surface covered with flour and roll it out into a large 1.4 inch (3.5 cm) rectangular shape.
  8. Spread the margarine on top of the dough evenly, then add cinnamon and sugar.
  9. Start from the bottom of the rectangle and roll the dough evenly into a tight roll. Use your fingers and press together the seam.
  10. Put the seam side at the bottom and slice the dough into 16 equal pieces, about 1 inch ( 2.5cm) thick.
  11. Put the cinnamon rolls in an oiled 9x12 inch (20x30 cm) or similarly sized baking dish.
  12. Cover the rolls and allow them the rise a second time for about 40 minutes until they double in size again.
  13. Preheat the oven to 350F (180C).
  14. Before you bake the rolls brush the sides with almond milk, then bake them for about 25-30 minutes until golden brown.
  15. To check if they are done, tap the rolls on top, if you hear a hollow sound they should be done.
  16. Transfer them on a cooling rack and allow them to cool down for about 10 minutes.
  17. In a bowl combine the ingredients for the glaze and pour it over the cinnamon rolls once they are ready, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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