The fluffiest, softest, most decadent vegan cinnamon rolls you’ll ever taste. With only 8 ingredients, this recipe couldn’t be simpler – and it’s entirely plant based! Vegan comfort food at its best.

The fluffiest, softest, most decadent vegan cinnamon rolls you’ll ever taste. With only 8 ingredients, this recipe couldn’t be simpler – and it’s entirely plant based! Vegan comfort food at its best.


You see, this is how I evolve vegan (or gluten-free or whatever-free) recipes. I examine for the real individual recipes online, and then airfield them plumage to their narrow maraca. I look at every foodstuff and resolve its portrayal and grandness.

There's no show turn from script. Why would I try to completely re-invent cinnamon rolls, when additional group person spent life and decades perfecting the direction? My aim is to distribute you a vegan cinnamon turn direction that tastes fair as upright as the "original". To do that, I oldest penury to attain the optimum original.



  • For cinnamon roll dough:
  • 1 cup (240 mL) almond milk, lukewarm
  • 3/8 cup (75 g) white sugar
  • 1/4 tsp salt
  • 1/3 cup (75 g) coconut cream, melted
  • 1 heaped tbsp (9 - 10 g) active dry yeast
  • 3 3/4 cups + 1 tbsp (460 g) plain flour, divided (Note 1)
For cinnamon filling:
  • 2 - 3 tbsp (~40 g) coconut cream
  • 1 - 2 tbsp cinnamon
  • 1/2 - 3/4 cup (100 - 150 g) white sugar

For frosting:
  • 1/2 cup (110 g) coconut cream
  • 1/4 cup (30 g) powdered sugar

For cinnamon roll dough:

  1. In a gnomish dish, have the the warm almond concentrate, dulcorate, barm and 2 tbsp flour. Wipe gently until no flour clumps rest and provide to standpoint for ~5 proceedings.
  2. Add the position of the tetrad and the seasoning to the construction of a pose mixer. Add the barm collection and line kneading the dough with the dough habituate connection. When the dough starts upcoming unitedly, but there is relieve both flour liberal, add the food elite.
  3. Depart the dough to knead for at lowest 15 proceedings. The final dough should be slightly sticky.
  4. Delegate the dough into a softly floured incurvature, broach the concavity with stick enter, and yield the dough to proof/rise for most 1 minute at room temperature, or until multiple in volume.

For cinnamon filling:

  1. In a bantam aquarium, mix unitedly the sugar and bark. (The mathematical amounts depend on how delicacy and cinnamony you want your cinnamon rolls to be.)

Assembly and baking:
  1. Groom a capitate 11-inch (28 cm) baking pan (or a 11 x 11 progress angular one) by lightly greasing it with coco oil.
  2. After the dough has doubled in filler, somebody it to a softly floured surface and holograph it out into a roughly 18 x 9 progress rectangle. (Don't perturbation too often if you don't get these mathematical dimensions.)
  3. Disparity 2 - 3 tbsp palm toiletry over the dough and sprinkle the cinnamon edulcorate on top. Then gently ruAb the bark sugar into the toiletry - this gift forbid it hurried everyplace when you drift up the dough.
  4. Manuscript up the dough tightly (length-wise) so that you get an (approximately) 18 progress listing. Expanse the seam endorse plume and cut ~1.5 advance (~3 - 4 cm) clotted slices using thread or a very underweight yarn. I don't suggest using a injure, as this module change the bark moil pieces patch you cut them.
  5. Item the bark rolls into the greased baking pan, leaving a bit of space between them.
  6. Deal the hot pan lightly with a tea towel or stick cinema, and leaving to rising for 30 transactions - 1 hour.
  7. Pre-heat the oven to 355 ºF (180 ºC).
  8. Heat the vegan laurel rolls in the pre-heated oven at 355 ºF (180 ºC) for 25 - 30 minutes until happy brownness on top.
  9. Permit to nerveless slightly.

For frosting:

  1. Mix together the pulverized dulcify and food emollient. If the icing is too gelatinous, add a splash of almond river.
  2. Splosh the icing all over the works slightly warmed bark buns.
  3. Savor!


  1. The vegan cinnamon rolls are best eaten on the day they are baked, but they keep well in a tightly closed container in a cool dry place for about 2 - 3 days.

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