Author: Grab yourself a napkin because you might be drooling a little while reading this recipe. I've got Easy Vegan Cinnamon Buns for you today, and this recipe is a game changer. I hacked this recipe so these Easy Vegan Cinnamon Buns are as easy as possible to make. No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive ← you have been warned.
I figured out a way to make tender, moist, pull apart, vegan cinnamon buns without messing around with yeast. Sure, these cinnamon buns have several steps to prepare them (that's the nature of cinnamon buns I'm afraid), but I made sure to include lots of pictures of each step so that you can see for yourself that every step is actually pretty easy.
And then you get to eat these ↓↓↓
Drooooooool...
Not only are these vegan cinnamon buns easy to make, but they will keep fresh for several days. I even tested freezing them finished with icing and all, and you know what? I left them on the counter to thaw and they came back perfectly to fluffy, tender, icing glazed life. YUM! Learn how to make delicious (yet simple!) vegan cinnamon rolls with this easy recipe. My Vegan Cinnamon Buns are perfect for breakfast or any time of day!
To Make Easy Vegan Cinnamon Buns:
In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture.
Pour in the plant-based milk and combine to make a shaggy dough.
Either in the bowl or on a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in the bowl for 10 - 15 minutes before proceeding. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon rolls!
Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
Pour the melted vegan butter over the rolled out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up.
Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife.
*I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.
Place the cinnamon rolls in the baking dish, swirl side up, and bake for 24 - 28 minutes until puffed up and lightly golden. Let cool for 10 minutes before serving.
If making the icing (and you should make the icing), combine the powdered sugar, vegan butter, vanilla extract, and lemon juice or plant-based milk in a small bowl.
*I like using lemon juice to add a little bit of tang to the icing- similar to cream cheese frosting, but if you want an all sweet icing opt for plant-based milk.
Spread the icing roughly over the still warm cinnamon buns. The icing will melt into the cinnamon buns a little. YUM!
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Easy Vegan Cinnamon Rolls
Servings: Cinnamon rolls
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Ingredients
For the vegan cinnamon bun dough:
- 4 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup vegan butter,, cut into small cubes
- 1 ¼ cup plant-based milk, (such as soy or almond)
For the cinnamon sugar filling:
- ¼ cup vegan butter,, melted
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
For the icing (optional):
- 1 cup powdered sugar
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- 3 teaspoons lemon juice or plant-based milk*
Instructions
- Preheat your oven to 400F (200C). Line with parchment paper or grease a 9"x 12" baking dish. *Make sure you use a 9" x 12" pan or equivalent. For the cinnamon rolls to stay soft they need to expand into each other. If they have too much room around each roll, they can end up getting crispy. I used the one from this baking set.
- Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture. Pour in the plant-based milk and combine to make a shaggy dough.
- Either in the bowl or on a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in the bowl for 10 - 15 minutes before proceeding for the best dough texture. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon rolls!
- Roll the dough: Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
- Cinnamon sugar filling: Pour the melted vegan butter over the rolled out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
- Roll your cinnamon rolls: Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon rolls.
- Bake: Place the cinnamon rolls in the baking dish, swirl side up, and bake for 24 - 28 minutes until puffed up and lightly golden. Let cool for 10 minutes before serving.
- Optional icing: Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice or plant-based milk together in a small bowl. *I like using lemon juice to add a little bit of tang to the icing- similar to cream cheese frosting, but if you want an all sweet icing opt for plant-based milk. Spread the icing roughly over the still warm cinnamon rolls. The icing will melt into the cinnamon rolls a little. YUM!
Notes
Store leftover cinnamon rolls covered at room temperature for 2–3 days. For longer storage, freeze them (with or without icing) in an airtight container. If frozen with icing, let them thaw completely at room temperature before serving (no reheating or the icing will melt). Make Ahead:
You can prep the cinnamon rolls in advance by assembling and cutting them, then placing them in the baking dish. Cover and refrigerate for up to 2 days. When ready to bake, let them sit at room temperature for 20–30 minutes, then bake and frost as directed. Freezing & Reheating:
For best results, bake the cinnamon rolls, let them cool completely, and freeze them in the baking dish without icing, tightly covered. When ready to serve, thaw at room temperature, then warm in a 300°F (150°C) oven for 10–15 minutes until soft and heated through. Add the icing after reheating so it melts gently over the warm rolls. They stay soft, fluffy, and totally delicious!
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Mariana says
Can they be made glutenfree? Please say yes😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mariana! You can try using a 1:1 gluten-free flour blend, but the texture will be a bit softer and more delicate 🙂
Karen says
At first I was distrusting because no yeast. But these rolls are absolutely delicious! I added a handful of chopped walnuts and just perfect. Thanks for sharing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Karen! So glad you gave them a try and loved them. The walnuts sound like a delicious addition 😊
Gabi says
Just made these for the first time Christmas morning and holy moly they are absolutely to DIE FOR. I have never made cinnamon rolls in my life and I made these for my vegan self, dairy free boyfriend, and normal food eating parents and everyone was obsessed. Best cinnamon rolls I’ve ever had, even compared to Cinnabon. I also used Italian flour and they came out fantastic and perfectly soft. Thank you so much! Will be a new Christmas morning tradition
Sam Turnbull @ It Doesn't Taste Like Chicken says
Gabi, OH WOW!! This made my day 😍 I’m so thrilled everyone loved them and that they’re becoming a new Christmas tradition!
Rose says
I was told by someone who has been eating vegan her whole life that these were THE BEST cinnamon rolls she has ever had.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Rose, WOW!! That is such an incredible compliment 😍 Thank you so much for sharing that.
Lexi says
I followed the recipe to a tee. They look beautiful, and the frosting and filling were delicious. The dough, though, has a horrific aftertaste. I can't even describe how horrible it is. I can not in good conscious recommend this recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lexi, I’m so sorry to hear that, that definitely shouldn’t happen. This dough has a very simple flavour (just flour, baking powder, vegan butter, and plant milk), so a strong or unpleasant aftertaste usually means something went wrong with one of the ingredients rather than the recipe itself. Common culprits are baking powder that’s expired or aluminium-based (which can create a metallic or bitter taste), a vegan butter brand that develops an odd flavour when baked, or plant milk that was starting to turn or has a naturally strong flavour. If you’d like to troubleshoot together, feel free to share which brands you used and I’ll happily help figure it out. These cinnamon buns should taste soft, buttery, and delicious!
Sandy says
These look delicious! I want to make these ahead for my son's birthday. Do I bake them, and then freeze them in the 9x12 container? How do I warm them up later? Will they be moist or dry?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sandy, Yes! You can bake the cinnamon rolls, let them cool completely, then freeze them right in the 9x12 dish (just hold off on the icing). When you're ready to serve, let them thaw at room temp, then warm in the oven at 300°F (150°C) for 10–15 minutes until soft and warmed through. Once heated, add the icing and let it melt slightly over the warm rolls. They stay soft and moist—perfect for a make-ahead treat!
Vicki Crawford says
Enjoyed this recipe so much as did my vegan daughter!! Needless to say, I didn’t have any left when she went home after Christmas brunch!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love it!! Such a perfect Christmas brunch 🙂
Grace says
This website is usually my go-to when I’m looking for a recipe for something, but I wrote off this particular recipe for a long time because I always felt that yeasted cinnamon were far superior to non-yeasted, and that it wasn’t even worth trying a non-yeasted recipe. I saw the positive reviews, but figured those people and I must have different opinions on what makes a good cinnamon roll. I am here to say I WAS WRONG! I finally tried this recipe in a fit of desperate rage when it became clear that a batch of yeasted rolls I had already spent several hours working on were not going to turn out right. I had this dough made, rolled out, rolled up, and ready to bake in the amount of time that the sad yeasted rolls spent in the oven baking. These rolls did not disappoint in any way. They are just as good as any yeasted roll I’ve had, plus they are far easier, simpler, and quicker to make. They are perfectly fluffy with a satisfying density, and the right amount of definition. They might not have quite the same level of chewiness a kneaded yeasted roll might have, but it’s not to the point that it feels like something is missing or lacking. If I are one of these not knowing the recipe, I honestly am not sure if I’d even notice or suspect they weren’t yeasted. These are now going to be my go-to cinnamon rolls. I highly encourage anyone that is skeptical of a non-yeasted cinnamon roll recipe to give this one a try.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Grace! Wow! What a lovely review. I am so thrilled you love this recipe so much and finally gave it a try 🙂
Simone says
The best cinnamon-rolls I ever made. I took them to a party and everyone had the same opinion. They are already asking for new ones for the weekend. So best regards from Germany and many thanks for that lovely vegan recipe!!!
Jess @ It Doesn't Taste Like Chicken says
That's wonderful news, thanks Simone!
Stacey says
Omg, best cinnamon rolls ever!!! My family begs me to make this on a regular basis. They liked it even better than Cinnabon.
Ricquel says
Just made these and wow, delicious!!! Great job, wouldn’t change a thing, making the pumpkin ones next☺️
Jess @ IDTLC Support says
Wonderful!
Laurie F says
I make these rolls pretty often. My husband and I love them. And they're so easy! Thank you!
Jess @ IDTLC Support says
That's so great to hear!
Kam says
hey! I tried this recipe and the cinnamon buns turned out amazing and pretty!! thankss, I recently discovered your website and I love it, I'm very passionate about cooking and baking vegan recipes and I'm very thankful for such a complete menu of recipes you have here(: keep it up!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Kam! Thank you so much 🙂