Vegan Cinnamon Rolls / Recipe

I’m a big fan of anything with cinnamon. Cinnamon rolls have always been a weakness and it’s been a while since I had them – not that easy to find vegan ones! Today, I’m sharing a recipe to make your own.



  • 50 ml plant-based oil
  • 1 packet instant yeast
  • 250 ml unsweetened almond milk (or any non-dairy alternative)
  • 1 tablespoon sugar
  • 400 grams of flour


  • 50 ml plant-based oil
  • 30 grams of sugar
  • 1 tablespoon ground cinnamon (or more, if you really like cinnamon)

How to make them

  1. Heat the oil and almond milk in a saucepan until warm (not boiling).
  2. Transfer into mixing bowl and add yeast. Leave alone for 10 minutes, then add sugar.
  3. Start adding in the flour slowly and keep stirring while you do this. You might not need all the flour. The dough will get sticky. When it’s too thick to stir, transfer to a lightly floured surface and knead until it forms a loose ball. Rinse mixing bowl, coat with oil and place the dough back in. Cover with plastic and set in a warm place to rise for an hour.
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter/oil and top with sugar and cinnamon.
  5. Tightly roll up the dough.
  6. Cut dough up in smaller sections and place on a baking tray.
  7. Bake rolls for 25-30 minutes on 175°C.

To make them even sweeter, you can make your own icing and cover the rolls with that:

  • 300 grams icing sugar
  • 2 tablespoons almond milk
  • 1 tablespoon ground cinnamon

Mix together. If the icing is a bit runny, add more icing sugar. If it’s too thick, add milk.




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