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Easy and Delicious Vegan Cinnamon Rolls Recipe

Looking for an easy vegan cinnamon rolls recipe? My delicious rolls are perfect for breakfast or dessert. Made with simple store cupboard ingredients, you’ll be able to whip up a batch in no time. Get ready to indulge in the sweet and fragrant aroma of cinnamon as these rolls bake to perfection. Whether you’re a vegan or just looking to try something new, these cinnamon rolls are sure to be a hit. Follow the recipe and treat yourself to a warm and gooey treat that everyone will love.

A tray of iced cinnamon rolls.

I think these might be a traditional festive breakfast, but honestly, they are great at any special time of the year. I think that the sugar and butter quantities make them a special treat, but they are so easy to make, that an impromptu craving for my dairy free cinnamon rolls could be satisfied within a couple of hours(ish).

This was inspired by my caramel cinnamon rolls, an old family recipe, the main difference being that they are cooked on a sticky, pecan sauce, before being turned out.

Whilst in the past it was easy to buy rolls from Cinnabon (not vegan and not over here in the UK anymore they have reopened in the UK and mail order (still no vegan options though)), I decided to take the plunge and make my own vegan cinnamon rolls, just like Cinnabon!

Vegan Cinnabon Copycat Cinnamon Rolls

I found this recipe from a very old food blog that I used to follow (back in the days of my old Writing at the Kitchen Table blog) but I sadly can’t find the blog anymore. I really miss the early days of food blogging, it really was more community driven and less about self-promotion and pristine white kitchen spaces.

Vegan Cinnabon Copycat Cinnamon Rolls

How do you make Vegan Cinnamon Rolls?

But I digress. This is a simple sweet dough, originally enriched with eggs, I have replaced the eggs with natural vegan yogurt. This gives a very tender dough.

I have used my nemesis, Flora Plant-Based for the butter element, simply because it’s on offer at £1 in my local Tesco. As of writing, butter, whether plant-based or not, is almost prohibitively expensive. Use your favourite brand. You will need butter for both the dough (melted) and for the filling (room temperature). I like to use vegan salted butter.

Rolling Cinnamon Rolls

As you can see below, I have never quite mastered rolling out a rectangle, it always seems to end up as an oval instead, so my rolls are never quite uniform. They still taste great though, and to me, cooking is about having fun and relaxation, rather than pushing yourself for some unattainable Instagram perfection. I sometimes use a dough scraper to even up the sides and make it slightly more rectangular though, which does help with rolling them up evenly.

Some people recommend using dental floss to get a nice sharp cut. Again, I just use a sharp knife and a confident, quick slice through. If your knife is blunt, it will tear rather than slice the dough. This all comes down purely to aesthetics, and the results will all taste the same.


To make the dough you will need:

Ingredients for Cinnamon Roll dough.
  • flour
  • yeast
  • vegan butter
  • vegan yogurt
  • white sugar

To make the filling you will need:

Filling for cinnamon rolls.
  • cinnamon
  • brown sugar
  • soft vegan butter

For a simple icing you will need:

Cinnamon roll icing ingredients.
  • Icing (confectioners) Sugar
  • Lemon zest
  • Soya milk (or plant based milk of your choice)
  • Vanilla extract
  • Vegan butter

This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.


Activating yeast in warm milk.

Activate the yeast by adding it to the warm soy milk.

Whisking melted butter with sugar and yogurt.

Whilst the yeast is activating, whisk together the melted, cooled butter, yogurt and sugar.

Adding activated yeast to yogurt and butter.

Stir the activated yeast mixture into the butter/sugar mixture and mix lightly.

Adding flour to the yeast yogurt mixture.

Now add the flour to the mixture, a cup at a time, beating well with a wooden spoon, until you have used up all the flour and you have a dough you can start to knead.

The dough being left to rise.

Knead dough for 5 minutes until it is soft and springy, then leave to rise for 2 hours, covered with some clingfilm.

The risen dough, doubled in size.

A couple hours later, the dough should have doubled.

Making the filling for the cinnamon rolls.

Whilst the dough rises, make the filling.

The mixed filling for the cinnamon rolls.

Mix together the butter, cinnamon and sugar using a fork, until you have smooth mixture. Leave to one side.

The rolled out dough for cinnamon rolls.

Once the dough has doubled in size, knock it back and, on a lightly floured surface, roll out to approx 21″ x 12″.

and place, cut side up in a lightly buttered ovenproof dish.

Spreading the filling on the rolled out cinnamon roll dough.

Using a spatula, gently spread the butter/cinnamon mixture over the dough.

Now, tightly roll the dough up, longest side towards you, like a swiss or jelly roll.

Cutting the cinnamon rolls into the rolls.

Cut the roll into equal portions (trimming the ends if they are a bit rough or raggedy).

Allowing the cinnamon rolls to rise once more.
  • Place, cut side up in a lightly buttered ovenproof dish. Leave to rise for another 30 minutes.
Cinnamon rolls ready to bake!
  • Meanwhile, preheat oven to 180c.
  • Remove clingfilm and bake for 20-25 minutes until golden brown.
Drizzling icing on cooked cinnamon rolls.
  • Leave to stand for 5 minutes whilst you make the icing, then drizzle with the icing.
Ingredients for icing for cinnamon rolls.
  • To make the icing, combine all the ingredients in a small mixing bowl.
Icing for cinnamon rolls.
  • Once smooth, drizzle over your warm, baked cinnamon rolls!

Hint: I sometimes use Betty Crocker’s Cream Cheese style frosting because it’s vegan and much easier than making my own icing!

Cinnamon Rolls before icing


You can clingfilm the unbaked rolls once they have had their second rise and refrigerate for up to 72 hours. Remove from the fridge and bring up to room temperature before baking.

Once baked, my vegan cinnamon rolls are best eaten on the same day, however they are still yummy warmed up the next day (I just put them in the microwave for 10 seconds or so) and add more icing!

Vegan Cinnabon Copycat Cinnamon Rolls

Top tip

I love making a tray of these in advance and giving them as a gift. I use a disposable foil tray and place a little pot of the icing alongside some instructions. It makes a delicious, homemade gift!


Can I make gluten free vegan Cinnamon Rolls?

You can replace the flour with gluten-free flour, although I can’t guarantee the results as this is a yeast-risen dough. If you try it, do share with me!

What can I use in Cinnamon Rolls if I don’t like Cinnamon?

Well, then they won’t be cinnamon rolls, so I guess you could make chocolate rolls, by adding two tablespoons of dark cocoa (sifted) instead of cinnamon. You could also spread them with vegan chocolate hazelnut spread too.

What is the filling in Cinnamon Rolls made from?

It’s butter, cinnamon powder and sugar. I like to mix mine all up together, but some people spread the butter on first, then sprinkle over the sugar and cinnamon.

My cinnamon roll dough was dry, help?

I think perhaps you used too much flour in the dough or your overworked the dough. This dough is supposed to be quite soft, so don’t add all the flour at once. You may not need all four cups.
Because you are making a light, cakey dough, you only need to knead the dough once at the beginning, and only for about 5 minutes.
If you cinnamon rolls are dry, but still edible, just add more icing to make them a little more palatable and make sure to serve them warm.

Vegan Cinnamon Rolls Recipe

Cinnamon Rolls before icing
A quick and easy vegan version of the classic Cinnabon rolls!
4.43 from 7 votes
Prep 20 minutes
Cook Time 25 minutes
Rising time 2 hours 30 minutes
Total Time 3 hours 15 minutes


  • 1 9" square baking dish, lightly greased


For the dough

  • 2 tsp Instant yeast
  • 1 cup Soy milk - warm
  • ½ cup Sugar
  • 80 g Butter - vegan, melted
  • 1 tsp Salt
  • ½ cup Yogurt - plain, vegan
  • 4 cups Flour - plain


  • cup Butter - vegan, softened
  • 2 tbsp Cinnamon - powdered
  • 1 cup Brown sugar

For the Icing

  • 2 cups Icing sugar - confectioners, sifted
  • 4 tbsp Soya milk - or vegan milk of choice
  • 1 tsp Vanilla extract
  • 30 g Butter - vegan, melted
  • Lemon - zest only (optional)


To make the dough

  • Place the warm milk and yeast in a large mixing bowl and allow the yeast to activate, 10 minutes or so.
  • Meanwhile whisk together the cooled, melted butter with the yogurt, sugar and salt.
  • Once the yeast is frothy and activated, mix in the butter/yogurt mixture with a wooden spoon.
  • Now beat in the flour, adding a bit more if necessary, to achieve a soft but kneadable dough.
  • Lightly knead the dough for 5 minutes then leave to rise in a lightly oiled mixing bowl for 2 hours.

To make the filling

  • Mix together the butter, sugar and cinnamon until you have a thick paste.

To make the Cinnamon Rolls

  • Once your dough has doubled in size, roll it out on a lightly floured work surface to approx 21" x 12" and is ¼" thick.
  • Spread the butter/cinnamon/sugar mixture evenly all over the dough, right up to the edges.
  • Now roll up the dough towards you, from the long edge, to make a swiss roll/jelly roll.
  • Cut into 8 equal pieces and place cut side up in your greased baking dish.
  • Cover and leave to rise for another 30 minutes. You can also clingfilm them and refrigerate overnight if you like.
  • Preheat oven to 180c.
  • Bake the rolls after their second rise for 20 minutes, or until golden brown. Don't overbake as they will lose their lovely fluffy texture.
  • Once baked, remove from oven and leave to cool for about 10 minutes, then spread with vegan cream cheese icing.

To make the icing

  • Melt and slightly cool the butter.
  • Sift the icing sugar in a mixing bowl and add all the other ingredients, including the cooled, melted butter.
  • Whisk well until smooth then spread on cinnamon rolls.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Cinnamon Rolls Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

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