Vegan Cinnamon Rolls

5 from 42 votes

Treat yourself to the most delicious breakfast! These homemade vegan cinnamon rolls are so easy to make and are wonderfully fluffy and sweet.

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These easy vegan cinnamon rolls are the perfect homemade breakfast to enjoy with family. So simple to make, they are wonderfully sweet and totally plant based too.Make them the night before for a delicious breakfast that everyone will love!

Spoon glazing vegan cinnamon rolls in white pan

Recipe video tutorial

How to make vegan cinnamon rolls

  1. Combine the flour, sugar, yeast and salt.
  2. Add the coconut oil and almond milk to the dry ingredients.
  3. Stir to combine. It will be wet and a little sticky, but that’s fine.
  4. Knead the dough until it is smooth and stretchy – my daughter’s favorite part!
  5. Place in an oiled bowl and cover with wrap.
  6. Allow to rise until the dough is doubled in size.
6 image collage to show how to make the recipe
  • Roll the dough out and sprinkle of the cinnamon filling.
  • Roll the dough up and cut into 12 equal sections.
  • Place in a greased baking dish, cover with plastic wrap and allow to double in size again.
2 image collage to show the rolls in pan after cutting and then after rising
  • Bake until golden brown.
  • Drizzle with the glaze and serve.
2 image collage to show the rolls after baking and then after glazing

Tips for making the best cinnamon rolls

  1. Make sure the kitchen is warm to help the dough rise faster. It helps to have the heat on to assist the rising time. Just make sure it’s not too hot, which can kill the yeast.
  2. Add the glaze only when you’re ready to eat them. The glaze will harden as it hits the warm cinnamon rolls and you want it to look glossy and soft instead. For best appearance, glaze just before serving.
  3. Make a pan sauce for a deeper flavor. To simplify the recipe, I like to just use melted coconut oil in the pan. However, you can whisk the coconut oil with some almond milk and brown sugar to make the sauce.
  4. Cut the rolled dough from the inside out. The first time I made cinnamon rolls, I cut like a rookie from one end to the next. But overtime, I learned that the most even cuts come when you precisely measure and cut from the inside out. The ends will always look wonky though, so don’t fret!
  5. Create a richer topping by making a thick icing. Instead of the glaze I include below, try mixing together: ¾ cup vegan cream cheese, ¼ cup softened vegan butter, ¼ cup maple syrup, 2/3 cup powdered sugar, ¼ tsp salt.
Large pan of 12 cinnamon rolls at an angle and one roll served on small dessert plate nearby

Frequently asked questions

How long do they keep?

Once you have baked the rolls, let them cool to room temperature, then place them in an airtight container in the fridge for up to 7 days. If you are planning on storing them this way, I recommend not to glaze them. I then warm them in the oven before serving and add the icing.

Can you make them the night before?

You can easily make these rolls the night before for an effortless and delicious breakfast the next morning. Make up the rolls as per the recipe, right up to cutting them and placing in the baking dish. Then, cover with plastic wrap and place in the fridge to allow them to rise.

Take them out of the fridge about 30 minutes before you want to bake them, so that they come up to room temperature, and then carry on with the recipe.

Can you freeze them?

Yes, these vegan cinnamon rolls freeze really well. Bake the rolls, let them cool and don’t add the glaze. They can be frozen for up to 3 months. You can reheat them in the oven from frozen, or let them thaw in the fridge overnight. Add the glaze to the warmed rolls to serve.

How do you keep cinnamon rolls from getting hard the next day?

The best way to keep your cinnamon rolls moist is to store them airtight. I recommend two layers of plastic or foil to ensure they are airtight and all the moisture stays in the pan or container. You can heat them by wrapping in moist paper towel in microwave for extra soft rolls

Can I use active dry yeast instead of instant yeast?

Just mix with the milk and honey to activate the yeast for 10 minutes and then add in all the other ingredients.

Spatula removing one cinnamon roll from pan

These vegan cinnamon rolls are such a delicious homemade breakfast treat and they are more than ideal to serve on Christmas morning. I love that you can easily make these ahead of time, and I promise you there won’t be any leftovers!

More vegan desserts to try:

If you’ve tried this healthy-ish feel good Vegan Cinnamon Rolls recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Vegan Cinnamon Rolls

Treat yourself to the most delicious breakfast! These homemade vegan cinnamon rolls are so easy to make and are wonderfully fluffy and sweet.
5 from 42 votes
Servings 12 rolls
Course Breakfast
Calories 263
Prep Time 15 mins
Cook Time 25 mins
Total Time 2 hrs 40 mins



  • 2 ¾ cup all-purpose flour
  • 1 tablespoon brown sugar
  • 2 teaspoons instant yeast
  • ½ teaspoon salt
  • 6 tablespoon coconut oil melted
  • 1 cup almond milk warmed


  • 2 tablespoons coconut oil melted (plus more for greasing pan)
  • cup brown sugar
  • 1 ½ tablespoon cinnamon
  • ½ teaspoon nutmeg


  • 1 cup powdered sugar
  • 2 tablespoons almond milk


Prepare the dough:

  • In a large bowl, combine flour, sugar, yeast and salt. Whisk together the melted coconut oil and warmed almond milk and pour over the flour mixture. Stir until the dough comes together and all the flour is incorporated.
  • Knead for 3-5 minutes on a lightly floured surface until the dough is smooth and stretchy.
  • Place the dough ball in an oiled bowl and cover with plastic wrap. Place in a warm place and allow to rise until doubled in size, about 1 hour.

Assemble the rolls:

  • Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14” x 20”.
  • Brush the melted coconut oil onto the dough surface. In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir until evenly distributed. Sprinkle into an even layer over the surface, getting all the way to the edges.
  • Starting at one of the short ends, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
  • Cut dough into 12 even segments with a very sharp knife. Place them in a very generously greased 9×13” baking pan, so that they are evenly spaced.
  • Cover with plastic wrap, and allow to rise again until doubled (about 45 minutes).
  • During the last rise, preheat the oven to 350°F.
  • Once risen, remove the plastic and bake for 25-30 minutes until just starting to get golden on top.
  • Remove from the oven and cool for 15 to 20 minutes before adding the glaze.

Make the glaze and serve:

  • Combine powdered sugar and milk in a small mixing bowl and whisk until smooth. Drizzle the glaze on the cinnamon rolls when ready to enjoy.
  • Slide a knife around the edge of the pan. Remove the rolls one at a time, pulling them apart.


Storage: Baked rolls can be stored in an airtight container in the fridge for up to 7 days or freezer if un-iced for up to 3 months, and reheated in the oven before icing and eating.
Make Ahead Instructions: To prepare the rolls ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before. Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the rolls from the fridge and allow them to come to room temperature before baking.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 


Calories: 263kcal, Carbohydrates: 41g, Protein: 4g, Fat: 10g, Saturated Fat: 8g, Sodium: 131mg, Potassium: 62mg, Fiber: 2g, Sugar: 17g, Calcium: 47mg, Iron: 1mg

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Spoon glazing vegan cinnamon rolls in white pan

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  1. These are simply amazing.

    I have tried making them the day before and letting them sit 30 minutes in the morning before going in the oven, but they didn’t get as big as yours.

    Next time, i’ll try to make them the morning of instead, but they were still amaziongly good!!

    Do you have any recommendation to help me if i try to make ahead again?

  2. This recipe turned out so well! I’ve never made cinnamon buns before, and I recently dove into very simple baking with yeast. This recipe was great – so simple, easy to follow, and so yummy at the end! I didn’t have coconut oil and almond milk, so I used grape seed oil and skim milk, respectively – turned out great! I used a little bit of oil to grease the pan, and then used a bit of brown sugar and some skim milk to make a pan sauce. Thank you, Yumna, for this great recipe!!

  3. The first time I tried this recipe I had a fail because I got the wrong flour and the rolls turned into a huge cake (but delicious :D)
    Today I made the recipe again with the right flour (if you live in Germany make sure you take a flour with a high quality and not ground too finely, the packaging usually says which one is particularly suitable for yeast dough). These are by far the most fluffy and delicious cinnamon rolls I ever made. So easy and vegan. Love it!

  4. These came out great!
    I replaced the all purpose with bread flour for better texture and they turned out so soft and delicious!

  5. As a mother of infant I barely find time to bake! This recipe was so easy to follow and super delicious!! The best cinnamon roll that I have ever eaten🥰🥰

  6. My husband made your vegan cinnamon rolls for Christmas morning and they were amazing!!!!!!!
    My husband has a traditional of cinnamon rolls and I do panettone and hot chocolate. So we mix it a little since my daughter can’t have eggs or cow milk.
    Be sure that your recipe will be part of our new tradition 🥰

  7. Best receipt ever! I love cinnamon rolls but first time to make them and vegan !!
    The receipt is 100% successful! I had 3 of them !!! Everyone loved it ❤️❤️❤️
    Thanks a lot for it!

  8. Omg, so delicious!! Firstly, I am so pleasantly surprised how simply and easy this recipe is! I’ve been wanting to make cinnamon buns for so long but was deterred by the long instructions. Secondly, I made it using whole wheat flour and canola oil, and it came out so fluffy and delicious. I’m sure with white flour and coconut oil it’s even more fluffy. Thank you Yumna for this recipe!

  9. This recipe is fab. The rolls are delicious!! Perfect to make on a lazy morning. The recipe is easy to follow with most cupboard staples and outcome so worth it!!

  10. These were so easy to make. If you like coconut, it’s a huge hit because you can taste a gentle underlining of it.
    I used cardamom with the sugar and in the icing added butter, vanilla and orange zest…SCRUMPTIOUS!

  11. We made these as a family on Christmas Eve following directions for cooking Christmas morning. We used a combo of vanilla soy and rice milk and made the pan sauce and thicker icing. They were delish, the whole family ❤️‘d!! Thank you!

  12. Just made them And they were delicioussssss…..thank you for such a great and easy peasy recipe 👏🏻😍 I love cooking and baking by your instructions 👩🏻‍🍳 💙

  13. Picked this recipe to try out my first ever rolling pin and stand mixer. I halved it and prepped the night before per the note, and the results were great – delicious!

  14. I made these on Christmas morning while my teenagers were still sleeping. The recipe was so easy to follow and they turned out great! The family enjoyed them and I will be making them again! Thank you for your helpful tips and pictures!

  15. I made these Christmas Eve and heated them up Christmas morning. They were delicious and a HUGE hit for the vegan and non-vegans in my life. You would never know that they’re vegan, they’re THAT good.

  16. Made these cinnamon buns for Christmas morning, they’re delicious! I decided to use butter instead of coconut oil (not vegan) and they turned out just as great!! Will definitely be making these again!

  17. So good, seriously! I love how there are very few ingredients! I like these way more than the “typical” sugar filled cinnamon rolls. I don’t feel as guilty eating 2 or 3 😉 made these Christmas morning for the family and the didn’t even know the difference. I use oat milk and coconut sugar. Turned put fantastic!!!

  18. Made these for Christmas Eve and the outcome was really delicious. Every guests including us just loved it . The perfect blend of taste really made the eve special. Thank you for the recipe.

    1. For this recipe, it doesn’t matter too much. I usually measure what I need, melt it and if there’s anything extra, I just add to the bottom of the pan

  19. They are super easy to make but i think there is a mistake in the temperature of the oven as i somehow burned my 🥺

    1. Oh no, I’m so sorry to hear that! I’ve made them aa few times with the same temperature. Are you sure you put them for the correct time?

  20. Loved it so much!!! Thanks for the super simple vegan recipe :’) I’m gonna be making so many more batches in the coming weeks!

  21. I can’t stop raving about these. They were ridiculously easy to make with simple ingredients , and look gorgeous. I am vegan and appreciate that coconut oil was used instead of a faux butter spread. Makes them somewhat healthy 👌🏼. Perfect.

    1. Yay I’m so glad to hear that!! I agree, I love the use of coconut oil more than vegan butter in recipes like this. It’s one ingredient instead of a mix of ingredients.

  22. They are amazing and sooo delicious. Thank you for the recipe. I made them today and they were gone in 5 minutes :))

  23. Made these today and I’m speechless! Not only do these rolls look phenomenal, they taste phenomenal as well. So soft and delicious. I don’t trust all vegan recipes to be honest, but I made these only because I trust all of Yumna’s recipes. Will be making these cinnamon rolls over and over again for sure!