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A tray full of vegan cinnamon rolls

Overnight Vegan Caramel Cinnamon Rolls

A straightforward way to make overnight vegan Caramel Rolls
5 from 60 votes
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Course: Breakfast
Cuisine: American
Diet: Vegan
Keyword: Easy Vegan Breakfast, Vegan Baking
Prep Time: 10 minutes
Cook Time: 40 minutes
Rising and optional overnight chilling: 14 hours
Total Time: 14 hours 50 minutes
Servings: 12 rolls
Calories: 406kcal
Author: Freya


  • Baking Pan, lightly oiled



  • teaspoon Instant Yeast (one sachet)
  • ¼ cup lukewarm Water
  • 1 tablespoon Sugar
  • ¼ cup Soy Yogurt or plant based yogurt of your choice
  • ½ teaspoon Salt
  • Zest of Half a Lemon
  • ½ cup Butter vegan
  • cups Plain Flour


  • ¼ cup Butter vegan, at room temperature
  • 1 tablespoon Cinnamon
  • 1 cup Brown Sugar

Caramel Sauce (optional)

  • ¾ stick Butter vegan
  • ½ cup Brown Sugar
  • 2 tablespoon Maple Syrup
  • ¼ teaspoon Sea Salt
  • ½ cup Pecans halves (optional)


  • In a large bowl, sprinkle the Instant Yeast over the ¼ cup of lukewarm water. Add the sugar.
  • Leave to bubble and bloom for about 10 minutes.
  • Once the yeast is fully activated, beat in the yogurt, salt, lemon zest, butter and flour until you get a soft dough.
  • Turn out and knead for about 10 minutes or until smooth.
  • Place in a lightly floured bowl, cover with clingfilm and leave to rise for about 25 minutes, or until the dough has puffed but not doubled.

Caramel Sauce (optional step)

  • Add the butter, sugar, maple syrup and salt to a small saucepan and bring up to a gently boil.
  • Let simmer for a couple of minutes, whisking all the ingredients together until you have a thin sauce.
  • Pour this sauce over the bottom of your pan.
  • Cover the sauce with your pecan halves, if using.


  • Whilst you are waiting for the dough to rise, mix together the filling: butter, sugar and cinnamon until you get a paste. Set to one side.

To make the Caramel Rolls

  • Punch down the dough and knead for a couple more minutes.
  • Roll the dough out on a long work surface (longer than 2 feet at least), so that it is about 5 inches wide and 16" long.
  • Spread with the vegan cinnamon butter, leaving about 1cm edge.
  • Carefully roll up, from the long edge, into a swiss roll. and pinch the edges together to seal.
  • Divide into 12 rolls, each about 2" wide. Turn them cut side up and place on top of the caramel sauce. Cover with tinfoil and, if desired, place in the fridge overnight for 12-48 hours before cooking.
  • If you want to cook them now, leave to rise for another 20 minutes whilst you preheat the oven.
  • Preheat oven to 200c.
  • When risen, place the rolls in the oven and bake for about 15-20 minutes or until just turning golden brown.

Serving the Caramel Roll option

  • If you have made the caramel roll version, remove from the oven, leave to cool for about 5 minutes, then turn out onto a serving plate. This makes them much easier to remove from the tin!

Serving the plain Cinnamon Roll option

  • If you have made your rolls without the caramel sauce, you can either serve them just like this, or you can leave them to cool for about five minutes before spreading with a vegan cream cheese frosting.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Calories: 406kcal | Carbohydrates: 53g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 308mg | Potassium: 121mg | Fiber: 2g | Sugar: 30g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg