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Classic Vegan Cinnamon Rolls

Course: Breakfast
Cuisine: Vegan
Keyword: cinnamon roll
Servings: 12
Calories: 280kcal
Author: Singing Vegan


For the dough

  • 1 cup non-dairy milk
  • 3 tablespoons coconut oil use the refined type, or vegan butter
  • 2 1/4 tsp active dry yeast 1 packet
  • 1/4 tsp salt
  • 2 tbsp cane sugar
  • 3 cups unbleached all-purpose flour or substitute all or part whole wheat flour - I like to use 1/2 bread flour and 1/2 whole wheat.

For the filling

  • 3 tablespoons vegan butter more coconut oil works great if you don't have vegan butter
  • 1/4 cup cane sugar
  • 1 tablespoon ground cinnamon
  • 1 cup raisins optional

Peanut Butter Glaze

  • 1 cup confectioner's sugar
  • 1/4 cup peanut butter
  • 1/4 tsp salt if your peanut butter is unsalted
  • 1/2 tsp vanilla
  • 3-6 tablespoon non-dairy milk depending on the thickness of your peanut butter


  • In a medium saucepan, gently heat the non-dairy milk, coconut oil, and 2 tablespoon sugar until the oil is just melted and the sugar dissolved. Don't let it get too hot--it should feel just barely warm to the touch.
  • Transfer the milk mixture to a mixing bowl. Sprinkle the yeast over the top and allow it to activate, about 10 minutes.
  • Add the salt and mix.
  • Add flour to the yeast mixture 1/2 cup at a time, stirring as you go, until it's too thick to stir. Remove from the bowl and kneed on a floured board for a couple minutes. The dough may be a bit sticky.
  • Put the dough in a greased bowl and cover with plastic wrap (or a showercap!). Allow to rise until doubled--about an hour or a little more.
  • When the dough has risen, roll it out on a floured board into a rectangle. The dough should be about 1/4 inch thick.
  • Melt the vegan butter. Brush some onto a 9 x 13 inch baking pan, and onto the rolled out dough. Use about 1/2 of the butter.
  • Sprinkle the dough with the 1/4 cup of sugar, then sprinkle the cinnamon over the sugar.
  • If you're using raisins, distribute them evenly over the cinnamon and sugar.
  • Starting at the bottom edge of the dough rectangle, roll the dough tightly.  Pinch the edge of the dough to form a seam. You'll have a kind of dough log.
  • With a serrated knife, cut the dough into 12 rounds.
  • Place the rounds into the buttered baking dish. Leave some space between the rolls. Brush them with the remaining melted butter.
  • Cover the pan with plastic wrap and place the pan on top of the oven. Set the oven to 350 degrees (F). This gives the rolls a nice warm place to rise while the oven heats.
  • When the oven is hot, remove the plastic wrap and bake the rolls for 25-30 minutes. They should be just starting to brown. If you like your cinnamon rolls slightly crunchy on the outside, let them brown a little longer.
  • Remove the rolls from the oven and allow them to cool slightly. If you're using a glaze, pour it over the rolls while they're still warm.

For the Glaze

  • Blend all ingredients until smooth. Start with 3 tablespoon of non-dairy milk and add more, 1 tablespoon at a time, until the glaze is pourable but not too thin.
  • Drizzle over the warm cinnamon rolls and prepare for peanut buttery, cinnamony bliss.


Enjoy the cinnamon-y deliciousness warm!
If you have any left over, you can reheat them in a toaster oven.


Calories: 280kcal | Carbohydrates: 54g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Sodium: 161mg | Potassium: 223mg | Fiber: 3g | Sugar: 9g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg