Ever dreamt of waking up to the warm, sweet aroma of cinnamon rolls, but in a plant-based version? You’re in luck! We’ve gathered 25 irresistible vegan cinnamon roll recipes that promise all the cozy comfort and deliciousness you crave—without any dairy or eggs. From classic swirls to creative twists, get ready to roll up your sleeves and bake something truly special. Let’s dive into these mouthwatering creations!
Classic Vegan Cinnamon Rolls with Maple Glaze
Venturing into vegan baking doesn’t mean giving up cozy classics—these cinnamon rolls are proof! I first tried this recipe on a chilly Sunday morning, and now it’s my go‑to for impressing friends (and myself). There’s something magical about that warm cinnamon aroma filling the kitchen.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup unsweetened almond milk, warmed to 110°F
– 2 ¼ teaspoons active dry yeast
– ¼ cup granulated sugar
– 3 cups all‑purpose flour, plus extra for dusting
– ½ teaspoon fine sea salt
– ⅓ cup vegan butter, softened
– ½ cup packed light brown sugar
– 2 tablespoons ground cinnamon
– 1 cup powdered sugar
– 3 tablespoons pure maple syrup
– 1 tablespoon unsweetened almond milk
Instructions
1. In a large bowl, combine the warmed unsweetened almond milk, active dry yeast, and granulated sugar; let sit for 5 minutes until foamy.
2. Stir in the all‑purpose flour and fine sea salt until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Roll the dough into a 12×16‑inch rectangle on a floured surface.
6. Spread the softened vegan butter evenly over the dough, leaving a ½‑inch border.
7. Sprinkle the packed light brown sugar and ground cinnamon evenly over the butter.
8. Tightly roll the dough from the long side into a log, pinching the seam to seal.
9. Cut the log into 12 equal slices using a sharp serrated knife.
10. Arrange the slices in a greased 9×13‑inch baking dish, cover, and let rise for 30 minutes.
11. Preheat the oven to 350°F.
12. Bake the rolls for 22–25 minutes until golden brown and puffed.
13. While baking, whisk together the powdered sugar, pure maple syrup, and unsweetened almond milk until smooth for the glaze.
14. Let the rolls cool in the pan for 10 minutes, then drizzle the glaze over the top.
You’ll love how these rolls turn out—soft and pillowy inside with a caramelized cinnamon swirl. That maple glaze adds just the right touch of sweetness without being cloying. Try serving them warm with a dollop of vegan cream cheese for an extra‑indulgent treat.
Pumpkin Spice Vegan Cinnamon Rolls
Holiday baking always gets me in the cozy spirit, and these pumpkin spice vegan cinnamon rolls are my new favorite way to welcome autumn mornings. I love how the warm spices fill the kitchen with the most comforting aroma, making the whole process feel like a hug in a bowl. It’s become a weekend ritual I look forward to, especially with a big mug of coffee in hand.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup creamy canned pumpkin puree
– ½ cup warm unsweetened almond milk
– ¼ cup melted refined coconut oil
– 3 cups all-purpose flour
– ¼ cup granulated sugar
– 1 packet active dry yeast
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground ginger
– ¼ tsp ground cloves
– ½ tsp fine sea salt
– ½ cup packed light brown sugar
– 2 tbsp softened vegan butter
Instructions
1. In a large mixing bowl, combine the warm unsweetened almond milk and active dry yeast, letting it sit for 5 minutes until frothy.
2. Add the creamy canned pumpkin puree, melted refined coconut oil, granulated sugar, and pure vanilla extract to the yeast mixture, stirring until smooth.
3. Gradually mix in the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and fine sea salt until a soft dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until elastic and smooth, then place it in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Roll out the dough on a floured surface into a 12×18-inch rectangle, spreading the softened vegan butter evenly over the surface.
6. Sprinkle the packed light brown sugar evenly over the buttered dough, pressing it gently to adhere.
7. Tightly roll the dough from the long edge into a log, pinching the seam to seal.
8. Cut the log into 12 equal slices using a sharp serrated knife, placing them cut-side up in a greased 9×13-inch baking dish.
9. Cover the dish with a towel and let the rolls rise for another 30 minutes until puffy.
10. Preheat your oven to 350°F and bake the rolls for 20-25 minutes until golden brown and cooked through.
11. Remove from the oven and let cool slightly before serving.
Dense yet fluffy, these rolls boast a tender crumb infused with the earthy sweetness of pumpkin and a warm spice blend that’s just right—not too overpowering. I love drizzling them with a simple maple glaze or serving them warm with a dollop of vegan cream cheese for an extra indulgent touch.
Vegan Overnight Cinnamon Roll-Waffles
Kicking off the new year with a breakfast that feels like a warm hug, I’ve been perfecting these Vegan Overnight Cinnamon Roll-Waffles after my partner kept requesting something special for lazy weekend mornings. They’re the ultimate fusion of two beloved treats—fluffy cinnamon rolls and crispy waffles—all made ahead so you can sleep in and still enjoy a decadent start to the day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of creamy, unsweetened almond milk
– 1/4 cup of melted, refined coconut oil
– 1/4 cup of pure maple syrup with a deep amber hue
– 1 teaspoon of pure vanilla extract with aromatic notes
– 3 cups of all-purpose flour, sifted for lightness
– 1 tablespoon of baking powder for a fluffy rise
– 1/2 teaspoon of fine sea salt
– 1/4 cup of organic granulated sugar
– 2 tablespoons of ground cinnamon with a warm, spicy fragrance
– Cooking spray for a non-stick finish
Instructions
1. In a large mixing bowl, whisk together 2 cups of creamy, unsweetened almond milk, 1/4 cup of melted, refined coconut oil, 1/4 cup of pure maple syrup, and 1 teaspoon of pure vanilla extract until fully combined.
2. Tip: For best results, ensure all liquid ingredients are at room temperature to prevent the coconut oil from solidifying.
3. In a separate bowl, sift 3 cups of all-purpose flour, then add 1 tablespoon of baking powder, 1/2 teaspoon of fine sea salt, 1/4 cup of organic granulated sugar, and 2 tablespoons of ground cinnamon, stirring gently to distribute evenly.
4. Gradually pour the wet ingredients into the dry mixture, folding with a spatula until just incorporated—avoid overmixing to keep the batter tender.
5. Cover the bowl tightly with plastic wrap and refrigerate overnight, for at least 8 hours, to allow the flavors to meld and the batter to thicken.
6. Tip: If short on time, you can chill the batter for a minimum of 2 hours, but overnight yields a richer cinnamon flavor.
7. The next morning, preheat your waffle iron to 375°F and lightly coat it with cooking spray to prevent sticking.
8. Scoop about 1/2 cup of the chilled batter onto the center of the hot waffle iron, spreading it slightly with a spoon for even cooking.
9. Close the lid and cook for 4-5 minutes, or until the waffles are golden brown and crisp on the edges, checking occasionally to avoid burning.
10. Tip: Resist the urge to open the waffle iron too early; steam helps create that perfect crispy exterior.
11. Carefully remove each waffle and repeat with the remaining batter, respraying the iron as needed between batches.
12. Serve immediately while warm for the best texture and aroma.
So, savor that irresistible contrast of a crispy, golden exterior giving way to a soft, cinnamon-spiced center—it’s like biting into a freshly baked roll with a delightful crunch. Stack them high and drizzle with extra maple syrup or a dollop of vegan cream cheese for an extra indulgent twist that’ll make any morning feel celebratory.
Pecan-Studded Vegan Cinnamon Delights
Sometimes, the coziest treats come from the simplest ingredients, and these pecan-studded vegan cinnamon delights are my latest obsession for chilly afternoons. I stumbled upon this recipe while trying to use up leftover pecans from holiday baking, and now they’re a staple in my kitchen—perfect with a cup of tea and a good book. They’re surprisingly easy to whip up, even on busy weekdays, and the aroma of cinnamon filling the house is pure comfort.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of finely ground almond flour
– 1/2 cup of pure maple syrup, with its deep amber hue
– 1/3 cup of creamy coconut oil, melted to a silky consistency
– 1 cup of chopped pecans, toasted to a fragrant crunch
– 2 teaspoons of ground cinnamon, warm and aromatic
– 1 teaspoon of pure vanilla extract, with its sweet floral notes
– 1/2 teaspoon of baking soda
– 1/4 teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the finely ground almond flour, warm ground cinnamon, baking soda, and fine sea salt, whisking until evenly blended.
3. Pour in the pure maple syrup, creamy melted coconut oil, and pure vanilla extract, stirring vigorously with a spatula until a thick, cohesive dough forms.
4. Gently fold in the chopped toasted pecans, ensuring they’re distributed throughout the dough for even crunch in every bite.
5. Using a tablespoon, scoop portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with the palm of your hand to about 1/2-inch thickness, which helps them bake evenly without spreading too much.
7. Bake in the preheated oven for 20-25 minutes, or until the edges turn a light golden brown and the tops feel firm to the touch.
8. Remove from the oven and let cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely.
9. Store in an airtight container at room temperature for up to 5 days to maintain freshness.
Here’s the magic: these delights emerge with a tender, crumbly texture that melts in your mouth, balanced by the nutty crunch of pecans and the cozy warmth of cinnamon. I love serving them slightly warm with a drizzle of maple syrup or crumbled over dairy-free ice cream for an indulgent twist—they’re versatile enough for breakfast or dessert, and always disappear fast!
Apple Pie Vegan Cinnamon Swirls
Kicking off the new year with a cozy baking project always feels right, especially after the holiday rush—I find myself craving simple, comforting treats that fill the kitchen with warmth. These Apple Pie Vegan Cinnamon Swirls are my go-to when I want something sweet without the dairy, inspired by those classic fall flavors I adore but made entirely plant-based. They’re perfect for a lazy weekend morning or as a homemade gift, and trust me, the aroma alone is worth the effort.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup granulated sugar, fine and sparkling
– 1/4 cup coconut oil, solid and chilled
– 1/2 cup unsweetened almond milk, cold and creamy
– 2 tsp baking powder, fresh and active
– 1/2 tsp sea salt, finely ground
– 2 medium Granny Smith apples, peeled and finely diced
– 1/4 cup brown sugar, packed and moist
– 2 tsp ground cinnamon, fragrant and warm
– 1 tbsp maple syrup, pure and golden
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, baking powder, and sea salt.
3. Add the chilled coconut oil to the dry ingredients, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Pour in the cold unsweetened almond milk, stirring gently until a soft dough forms—be careful not to overmix to keep the swirls tender.
5. On a lightly floured surface, roll the dough into a rectangle about 1/4-inch thick.
6. In a small bowl, mix the finely diced Granny Smith apples, brown sugar, ground cinnamon, and maple syrup until well-coated.
7. Spread the apple mixture evenly over the dough, leaving a 1/2-inch border around the edges.
8. Starting from one long side, tightly roll the dough into a log, pinching the seam to seal it—this helps prevent filling from leaking during baking.
9. Use a sharp knife to slice the log into 12 equal rounds, about 1-inch thick each.
10. Place the rounds on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
11. Bake in the preheated oven for 20-25 minutes, or until the swirls are golden brown and the apples are tender when pierced with a fork.
12. Let the swirls cool on the baking sheet for 5 minutes before transferring to a wire rack—this keeps them from becoming soggy.
Layers of flaky dough wrap around the spiced apple filling, creating a delightful contrast between the crisp edges and soft, juicy centers. Serve them warm with a drizzle of extra maple syrup for added sweetness, or pair with a scoop of vegan vanilla ice cream for an indulgent dessert twist.
Chocolate Hazelnut Vegan Cinnamon Rolls
Kind of like a cozy hug in pastry form, these Chocolate Hazelnut Vegan Cinnamon Rolls are my go-to when I want to impress brunch guests without spending all morning in the kitchen. I first made them for a friend who’s dairy-free, and now they’re a staple in my house—trust me, you won’t miss the butter or eggs one bit.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups warm unsweetened almond milk (about 110°F)
– 1 packet active dry yeast
– ½ cup granulated organic cane sugar
– ⅓ cup melted refined coconut oil
– 4 cups all-purpose flour, plus extra for dusting
– 1 teaspoon fine sea salt
– ½ cup creamy chocolate hazelnut spread
– ¼ cup packed dark brown sugar
– 2 tablespoons ground cinnamon
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
Instructions
1. In a large bowl, combine the warm unsweetened almond milk, active dry yeast, and 1 tablespoon of the granulated organic cane sugar; let it sit for 5 minutes until frothy.
2. Stir in the remaining granulated organic cane sugar and melted refined coconut oil until fully incorporated.
3. Gradually add the all-purpose flour and fine sea salt, mixing with a spoon until a shaggy dough forms. Tip: If the dough feels too sticky, add flour 1 tablespoon at a time until manageable.
4. Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. On a floured surface, roll the dough into a 12×18-inch rectangle about ¼-inch thick.
7. Evenly spread the creamy chocolate hazelnut spread over the dough, leaving a ½-inch border on one long edge.
8. Sprinkle the packed dark brown sugar and ground cinnamon evenly over the spread. Tip: Press the sugar lightly into the spread to prevent it from falling out when rolling.
9. Tightly roll the dough from the long edge without the border, pinching the seam to seal.
10. Cut the roll into 12 equal slices using a sharp serrated knife. Tip: For clean cuts, wipe the knife with oil between slices.
11. Arrange the slices in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes until puffy.
12. Preheat the oven to 350°F and bake the rolls for 22–25 minutes until golden brown and firm to the touch.
13. While the rolls bake, whisk the powdered sugar and fresh lemon juice in a small bowl until smooth.
14. Drizzle the glaze over the warm rolls immediately after removing them from the oven.
Delightfully gooey with a crackly cinnamon-sugar crust, these rolls boast a rich chocolate-hazelnut swirl that melts in your mouth. Serve them warm with a dollop of vegan whipped cream or crumble them over oatmeal for a decadent breakfast twist—they’re so indulgent, no one will guess they’re vegan!
Raspberry Almond Vegan Cinnamon Rolls
A few Sundays ago, I woke up craving something sweet but wholesome, and after rummaging through my pantry, I landed on this delightful twist on a classic—raspberry almond vegan cinnamon rolls. They’re the perfect cozy treat for a lazy weekend morning, and I love how the tart raspberries balance the warm cinnamon. Trust me, your kitchen will smell incredible.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a light texture
– 1 cup unsweetened almond milk, warmed to about 110°F
– ¼ cup granulated sugar, fine and sparkling
– ¼ cup vegan butter, melted and slightly cooled
– 1 packet active dry yeast, fresh and foamy
– 1 tsp pure vanilla extract, aromatic and sweet
– ½ tsp sea salt, finely ground
– 1 cup fresh raspberries, gently washed and patted dry
– ½ cup sliced almonds, toasted for a nutty crunch
– 3 tbsp ground cinnamon, fragrant and warm
– ¼ cup brown sugar, packed and molasses-rich
Instructions
1. In a large bowl, combine the warmed unsweetened almond milk, granulated sugar, and active dry yeast; let it sit for 5 minutes until foamy.
2. Stir in the melted vegan butter and pure vanilla extract until smooth.
3. Gradually mix in the sifted all-purpose flour and finely ground sea salt to form a soft dough.
4. Knead the dough on a floured surface for 5 minutes until elastic, then place it in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour until doubled in size.
5. While the dough rises, in a small bowl, mix the ground cinnamon and packed brown sugar for the filling.
6. Roll out the dough on a floured surface into a 12×16-inch rectangle.
7. Evenly sprinkle the cinnamon-sugar mixture over the dough, leaving a ½-inch border.
8. Scatter the fresh raspberries and toasted sliced almonds over the cinnamon-sugar layer.
9. Tightly roll the dough from the long side into a log, pinching the seam to seal.
10. Cut the log into 12 equal slices using a sharp knife or dental floss for clean cuts.
11. Place the slices in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes until puffy.
12. Preheat your oven to 350°F and bake the rolls for 25 minutes until golden brown and fragrant.
13. Let the rolls cool in the dish for 10 minutes before serving.
Buttery and tender with a gooey center, these rolls offer a burst of tart raspberry and toasty almond in every bite. I love serving them warm with a drizzle of almond butter glaze for an extra indulgent touch—perfect for sharing over coffee with friends.
Orange Zest Vegan Cinnamon Roll Twists
Every time I catch a whiff of warm cinnamon in the air, it instantly transports me back to lazy weekend mornings with my family. Today, I’m sharing my twist on that classic comfort—a vegan version that’s brightened with a pop of citrus. Honestly, these Orange Zest Vegan Cinnamon Roll Twists have become my go-tos for impressing brunch guests without spending all day in the kitchen.
Serving: 12 twists | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of creamy, unsweetened almond milk, warmed to about 110°F
– ¼ cup of granulated organic cane sugar
– 2 ¼ teaspoons (one packet) of active dry yeast
– 3 cups of high-quality all-purpose flour, plus extra for dusting
– ½ teaspoon of fine sea salt
– ⅓ cup of rich, melted coconut oil
– ½ cup of packed, soft light brown sugar
– 2 tablespoons of fragrant ground cinnamon
– Zest from one large, juicy navel orange
– 1 cup of smooth, powdered sugar for the glaze
– 2 tablespoons of freshly squeezed orange juice
Instructions
1. In a large mixing bowl, combine the warmed almond milk, granulated cane sugar, and active dry yeast. Let it sit for 5–7 minutes until frothy.
2. Tip: If the mixture doesn’t bubble, your milk might be too hot or the yeast is old—start over for best results.
3. Stir in the all-purpose flour, fine sea salt, and melted coconut oil until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. While the dough rises, mix the soft light brown sugar, ground cinnamon, and orange zest in a small bowl.
7. Tip: Rubbing the zest into the sugar with your fingers helps release the citrus oils for a more vibrant flavor.
8. Roll the risen dough into a 12×18-inch rectangle on a floured surface.
9. Evenly sprinkle the cinnamon-orange sugar mixture over the entire surface of the dough.
10. Fold the rectangle in half lengthwise to enclose the filling, then gently press the edges to seal.
11. Using a sharp knife or pizza cutter, slice the folded dough into 12 equal strips.
12. Twist each strip several times, then coil it into a spiral shape on a parchment-lined baking sheet, leaving about 2 inches between each.
13. Cover the twists loosely with the towel and let them rise again for 30 minutes until puffy.
14. Preheat your oven to 375°F during the second rise.
15. Bake the twists for 18–20 minutes, or until golden brown and firm to the touch.
16. Tip: Rotate the baking sheet halfway through for even browning.
17. While the twists cool slightly, whisk the powdered sugar and freshly squeezed orange juice until smooth to make the glaze.
18. Drizzle the glaze generously over the warm twists.
Yum, these are best enjoyed fresh from the oven! The twists boast a soft, pull-apart texture with a gooey cinnamon center, perfectly balanced by that zesty orange kick. I love serving them with a hot cup of coffee for a cozy morning treat that feels indulgent yet light.
Vegan Chai Spiced Cinnamon Rolls
Zesty winter mornings call for something warm and comforting, and these Vegan Chai Spiced Cinnamon Rolls are my go-to treat when I want to fill the house with cozy aromas—I love making them on lazy Sundays while sipping tea and listening to music. They’re packed with fragrant spices and a sweet, gooey filling that feels indulgent yet totally plant-based, perfect for sharing with friends or enjoying as a special breakfast.
Serving: 12 rolls | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup warm unsweetened almond milk (about 110°F)
– 2 ¼ teaspoons active dry yeast
– ¼ cup granulated sugar
– 3 cups all-purpose flour, plus extra for dusting
– ½ teaspoon fine sea salt
– ⅓ cup melted refined coconut oil
– ½ cup packed light brown sugar
– 2 tablespoons ground cinnamon
– 1 teaspoon ground cardamom
– ½ teaspoon ground ginger
– ¼ teaspoon ground cloves
– ¼ teaspoon freshly grated nutmeg
– ½ cup powdered sugar
– 1 tablespoon fresh lemon juice
Instructions
1. In a large mixing bowl, combine the warm unsweetened almond milk, active dry yeast, and granulated sugar; let it sit for 5 minutes until frothy.
2. Add the all-purpose flour, fine sea salt, and melted refined coconut oil to the bowl; mix with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a little more flour if it sticks—tip: kneading well ensures a soft, pillowy texture.
4. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. While the dough rises, mix the packed light brown sugar, ground cinnamon, ground cardamom, ground ginger, ground cloves, and freshly grated nutmeg in a small bowl for the filling.
6. Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle.
7. Sprinkle the spiced sugar mixture evenly over the dough, leaving a ½-inch border along one long edge.
8. Starting from the opposite long edge, tightly roll the dough into a log, pinching the seam to seal—tip: roll firmly to prevent gaps in the swirls.
9. Use a sharp knife to slice the log into 12 equal pieces, about 1 inch thick each.
10. Arrange the rolls in a greased 9×13-inch baking dish, cover with the towel, and let them rise again for 30 minutes until puffy.
11. Preheat your oven to 350°F while the rolls rise.
12. Bake the rolls for 22–25 minutes until golden brown on top and cooked through—tip: check for doneness by tapping the top; it should sound hollow.
13. While the rolls bake, whisk the powdered sugar and fresh lemon juice in a bowl until smooth for the glaze.
14. Let the baked rolls cool in the pan for 10 minutes, then drizzle the glaze over the top while still warm.
Just out of the oven, these rolls are irresistibly soft and fluffy with a sticky, spiced center that melts in your mouth. I love serving them warm with a dollop of vegan cream cheese or alongside a hot cup of coffee for a decadent brunch treat that always gets rave reviews.
Caramel Pecan Sticky Vegan Cinnamon Rolls
Just when I thought my weekend baking couldn’t get any cozier, I stumbled upon this magical combination that’s become my go-to for chilly mornings. There’s something about the aroma of cinnamon filling the kitchen that feels like a warm hug, and these rolls take that comfort to a whole new level with a vegan twist that even my dairy-loving friends adore.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups warm unsweetened almond milk (about 110°F)
– 1 packet active dry yeast
– ½ cup granulated organic cane sugar
– ⅓ cup melted refined coconut oil
– 4 cups all-purpose flour, plus extra for dusting
– 1 teaspoon fine sea salt
– ½ cup soft vegan butter
– ¾ cup packed dark brown sugar
– 2 tablespoons ground Saigon cinnamon
– 1 cup chopped toasted pecans
– ½ cup full-fat coconut cream
– 1 cup light brown sugar
Instructions
1. In a large mixing bowl, combine the warm unsweetened almond milk, active dry yeast, and granulated organic cane sugar; let sit for 5 minutes until foamy.
2. Stir in the melted refined coconut oil, then gradually add the all-purpose flour and fine sea salt, mixing until a soft dough forms.
3. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. While the dough rises, mix the soft vegan butter, packed dark brown sugar, and ground Saigon cinnamon in a small bowl until creamy.
6. Roll the risen dough into a 12×18-inch rectangle on a floured surface.
7. Spread the cinnamon-sugar mixture evenly over the dough, then sprinkle with the chopped toasted pecans.
8. Tightly roll the dough from the long edge into a log, pinch the seam to seal, and cut into 12 equal slices with a sharp knife.
9. In a saucepan, combine the full-fat coconut cream and light brown sugar; bring to a simmer over medium heat, stirring until smooth, then pour into a greased 9×13-inch baking dish.
10. Arrange the rolls cut-side up in the dish, cover, and let rise for 30 minutes.
11. Preheat the oven to 350°F and bake the rolls for 22-25 minutes until golden brown and bubbling.
12. Let cool in the dish for 10 minutes, then invert onto a serving plate so the caramel pecan topping drips over the rolls.
Warm from the oven, these rolls boast a pillowy soft interior with a gooey, nutty caramel glaze that crackles with every bite. I love serving them slightly warm with a drizzle of extra coconut cream for an indulgent breakfast that feels like a dessert—perfect for sharing over coffee with friends or savoring solo on a lazy Sunday.
Blueberry Lemon Vegan Cinnamon Rolls
Unbelievably, I used to think vegan baking was all compromise—until I created these Blueberry Lemon Vegan Cinnamon Rolls. After a summer of experimenting with local blueberries, I found that pairing them with bright lemon and warm cinnamon creates a sweet-tart swirl that’s become my go-to weekend treat, especially when I’m craving something cozy but fresh.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup warm unsweetened almond milk (about 110°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- ½ teaspoon sea salt
- ⅓ cup melted coconut oil
- 1 cup fresh blueberries
- Zest of 1 large lemon
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- In a large bowl, combine the warm unsweetened almond milk, active dry yeast, and granulated sugar; let it sit for 5 minutes until frothy. Tip: Use a thermometer to ensure the milk is around 110°F—too hot can kill the yeast.
- Add the all-purpose flour, sea salt, and melted coconut oil to the bowl.
- Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
- While the dough rises, gently toss the fresh blueberries with the lemon zest in a small bowl to prevent sticking.
- In another bowl, mix the light brown sugar and ground cinnamon until well combined.
- On a floured surface, roll the dough into a 12×16-inch rectangle.
- Evenly sprinkle the cinnamon-sugar mixture over the dough, leaving a ½-inch border.
- Scatter the blueberry-lemon mixture evenly on top of the cinnamon sugar.
- Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
- Using a sharp knife, slice the log into 8 equal pieces. Tip: Clean the knife between cuts to keep the rolls neat.
- Place the rolls in a greased 9-inch round baking pan, cover, and let them rise for 30 minutes until puffy.
- Preheat your oven to 350°F while the rolls rise.
- Bake the rolls for 20–25 minutes, until golden brown on top. Tip: Check at 20 minutes—a toothpick inserted should come out clean.
- While the rolls bake, whisk the powdered sugar and fresh lemon juice in a bowl until smooth for the glaze.
- Let the rolls cool in the pan for 10 minutes, then drizzle with the lemon glaze while still warm.
Kick back and enjoy these rolls warm—the soft, pillowy texture gives way to bursts of juicy blueberries and a zesty lemon tang, with the cinnamon adding a cozy warmth. I love serving them with an extra sprinkle of lemon zest on top for a vibrant finish, or pairing them with a hot cup of herbal tea to balance the sweetness.
Vegan Matcha Cinnamon Rolls with Vanilla Glaze
Picture this: a cozy Sunday morning, the sun just starting to peek through the kitchen window, and the irresistible scent of cinnamon and matcha wafting through the air. As a self-proclaimed matcha enthusiast and cinnamon roll devotee, I’ve spent countless weekends perfecting this vegan twist on a classic comfort food, and let me tell you, the result is nothing short of magical—soft, fluffy rolls with a vibrant green hue and a hint of earthy sweetness that’ll make you forget they’re dairy-free.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup warm unsweetened almond milk (around 110°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated organic cane sugar
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon fine sea salt
- ⅓ cup melted refined coconut oil
- 2 tablespoons vibrant ceremonial-grade matcha powder
- ½ cup packed light brown sugar
- 1 tablespoon fragrant ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons creamy unsweetened almond milk
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, combine the warm unsweetened almond milk, active dry yeast, and granulated organic cane sugar, then let it sit for 5 minutes until frothy—this ensures the yeast is activated properly.
- Add the all-purpose flour, fine sea salt, melted refined coconut oil, and vibrant ceremonial-grade matcha powder to the bowl, then mix with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a sprinkle of flour if it feels too sticky; I find this hands-on step therapeutic and key for developing gluten.
- Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size—a pro tip is to preheat your oven to 200°F, turn it off, and use it as a proofing box.
- On a floured surface, roll the dough into a 12×16-inch rectangle about ¼-inch thick, ensuring it’s even for uniform rolls.
- Evenly sprinkle the packed light brown sugar and fragrant ground cinnamon over the dough, leaving a ½-inch border along one long edge.
- Tightly roll the dough from the opposite long edge into a log, pinching the seam to seal, then use a sharp serrated knife to cut it into 12 equal slices.
- Arrange the slices in a greased 9×13-inch baking dish, cover with the towel, and let rise for 30 minutes until puffy.
- Preheat your oven to 350°F and bake the rolls for 22–25 minutes until golden brown and firm to the touch—avoid overbaking to keep them tender.
- While the rolls cool slightly, whisk together the powdered sugar, creamy unsweetened almond milk, and pure vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the warm rolls, letting it soak in for a minute before serving.
Vividly green and irresistibly soft, these rolls boast a delightful chew with a subtle earthy note from the matcha, perfectly balanced by the warm cinnamon swirl. I love serving them fresh from the oven with a dollop of vegan butter or alongside a frothy matcha latte for an extra cozy treat—they’re sure to become a weekend staple in your home too!
Vegan Almond Butter Cinnamon Roll Bites
Last weekend, I was craving something sweet but didn’t want to spend hours in the kitchen—enter these Vegan Almond Butter Cinnamon Roll Bites! They’re my go-to when I need a quick, cozy treat that feels indulgent without the guilt, and I love how the almond butter adds a nutty richness that pairs perfectly with warm cinnamon.
Serving: 12 bites | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of creamy almond butter, smooth and rich
– ½ cup of pure maple syrup, with its deep amber hue
– 1 cup of all-purpose flour, sifted for lightness
– 1 teaspoon of ground cinnamon, fragrant and warm
– ½ teaspoon of baking soda, to give a gentle lift
– A pinch of fine sea salt, to balance the sweetness
– 2 tablespoons of melted coconut oil, unrefined and aromatic
– ¼ cup of almond milk, unsweetened and creamy
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the creamy almond butter and pure maple syrup, stirring until smooth and well-blended.
3. Add the sifted all-purpose flour, fragrant ground cinnamon, baking soda, and fine sea salt to the bowl, mixing gently to form a dough.
4. Pour in the melted coconut oil and unsweetened almond milk, folding everything together until the dough is soft and cohesive—if it feels sticky, let it rest for 5 minutes to firm up slightly.
5. Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet about 2 inches apart.
6. Bake in the preheated oven for 18-20 minutes, or until the edges turn a light golden brown and the tops are set.
7. Remove from the oven and let the bites cool on the baking sheet for 10 minutes to firm up before serving.
8. Optionally, drizzle with extra maple syrup or a sprinkle of cinnamon for added flair.
Oh, these bites are pure comfort—they have a soft, chewy texture with a hint of crunch from the almond butter, and the cinnamon warmth shines through in every bite. I love serving them warm with a dollop of vegan yogurt or alongside a cup of herbal tea for a cozy afternoon snack.
Salted Caramel Vegan Cinnamon Roll Molasses
Zesty winter mornings always make me crave something warm and indulgent, and that’s exactly what inspired this twist on a classic. I remember one chilly December day, after a long hike, I wanted a treat that felt cozy yet a bit sophisticated—so I started playing with molasses and cinnamon, and this salted caramel vegan version was born. It’s become my go-to for lazy weekends when I’m in the mood to bake something that fills the house with a sweet, spicy aroma.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a light texture
– 1/4 cup unsweetened almond milk, chilled
– 1/3 cup dark molasses, with its deep, robust flavor
– 1/4 cup vegan butter, softened to room temperature
– 1/2 cup brown sugar, packed for a caramel-like sweetness
– 1 tbsp ground cinnamon, fragrant and finely ground
– 1 tsp sea salt flakes, for a subtle salty crunch
– 1 packet active dry yeast, to ensure a fluffy rise
– 1/2 cup powdered sugar, for a smooth glaze
Instructions
1. In a small bowl, combine 1/4 cup warm water (about 110°F) with the packet of active dry yeast and let it sit for 5 minutes until frothy—this activates the yeast for a better rise.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, ground cinnamon, and 1/4 teaspoon of the sea salt flakes until evenly distributed.
3. Add the chilled unsweetened almond milk, dark molasses, softened vegan butter, and the yeast mixture to the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
4. Tip: If the dough feels too wet, sprinkle in a little extra flour, but avoid overmixing to keep the rolls tender.
5. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, then place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
6. While the dough rises, mix the packed brown sugar with the remaining sea salt flakes in a small bowl to create the salted caramel filling.
7. Punch down the risen dough and roll it out on a floured surface into a 12×8-inch rectangle, about 1/4-inch thick.
8. Evenly sprinkle the brown sugar and salt mixture over the dough, leaving a 1-inch border on one long edge.
9. Tip: Gently press the filling into the dough with your hands to prevent it from spilling out during rolling.
10. Starting from the long edge with the filling, tightly roll the dough into a log, pinching the seam to seal it.
11. Using a sharp knife, cut the log into 8 equal slices and place them cut-side up in a greased 9-inch round baking pan, spacing them slightly apart.
12. Cover the pan with the damp cloth and let the rolls rise again for 30 minutes in a warm place until puffy.
13. Preheat your oven to 350°F and bake the rolls for 25-30 minutes, or until golden brown on top and a toothpick inserted comes out clean.
14. Tip: Check at 25 minutes to avoid overbaking—the edges should be just crisp while the centers remain soft.
15. While the rolls cool slightly, whisk the powdered sugar with 1 tablespoon of warm water until smooth to make the glaze.
16. Drizzle the glaze over the warm rolls and serve immediately.
Nothing beats pulling apart these gooey, soft rolls with their rich molasses undertones and that perfect hint of saltiness from the caramel. I love serving them fresh out of the oven with a dollop of vegan whipped cream or alongside a hot cup of coffee for a truly decadent breakfast treat.
Conclusion
These 25 delectable vegan cinnamon roll creations truly showcase how plant-based baking can be both indulgent and creative. There’s a perfect recipe here for every occasion, from cozy weekend breakfasts to special holiday treats. I hope you feel inspired to try one (or several!) of these rolls in your own kitchen. Don’t forget to leave a comment telling me which one was your favorite, and please share this roundup on Pinterest to spread the cinnamon-y joy!
