Vegan Cinnamon Rolls


Vegan Cinnamon Rolls
Prep Time: 180M
Cooking Time: 20M
Serves: 6

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2 cups of almond milk

½ cup of vegetable oil

2 packages of instant yeast

1/2 cup sugar

4 ½ cups wheat flour that is not bleached or enriched

¼ teaspoon sea salt

½ teaspoon baking powder

½ teaspoon of baking soda

For the filling

¼ cup vegan butter or coconut or vegetable oil

¼ brown sugar

3 tablespoons of cinnamon powder


½ cup powdered sugar

1 tablespoon of almond milk

¼ teaspoon vanilla

This recipe for vegan cinnamon rolls is slightly adapted from “Street Food Vegan” Adam Sobel. This recipe is very easy to make and takes time but will come out perfect. 

Prep time: 2 hours

Cooking time: 20 minutes

Makes 6


  • In a pot, heat the milk and oil, leaving them at room temperature, 90º F or so.
  • Put this mixture in a large bowl and sprinkle the yeast and sugar on top. Leave for 5 minutes or until you see the yeast activate.
  • Add the flour and beat in the mixer with the dough hook for a minute and a half or so.
  • Cover the dough with a damp cloth or plastic wrap and leave for an hour or until it is twice the size.
  • When it’s done, add the baking powder, baking soda, and salt. Mix super well until everything is fully integrated.
  • Roll out the dough until it is about half a centimetre. Add the melted vegan oil or butter.
  • In a separate bowl mix the brown sugar and cinnamon; sprinkle it on top of the rolled dough.
  • Roll the dough until you have a log left. Cut it into pieces of roughly equal thickness. And put them well apart on a baking sheet.
  • Let them rise a second time, 20 to 30 minutes.
  • Preheat oven to 350ºF (180ºC).
  • Bake for 20 minutes or until the top is golden brown. In the meantime make the icing, mix the mixture very well. Bathe them when they come out of the oven.

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