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    Home » Recipes » Other sweets

    December 9, 2018 200 Comments

    Easy Vegan Cinnamon Buns

    51.1K shares
    Jump to Recipe

    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.

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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 ↓↓↓

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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!

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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.

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    Pour in the plant-based milk and combine to make a shaggy dough.

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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!

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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".

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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.

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up.

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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.

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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.

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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!

    Easy Vegan Cinnamon Buns! No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    Common Questions:

    Are Vegan Cinnamon Rolls Nut-Free?

    There are no nuts listed for this recipe, but be sure to use a soy or oat milk rather than a nut milk like almond if you are wanting to make this a nut-free recipe

    Can I Freeze Vegan Cinnamon Rolls?

    If you are planning on freezing these cinnamon buns - do so after they have baked. Then, wrap the pan tightly in a 2-3 layers of plastic wrap. Or place in a plastic bag and seal it tightly. To thaw, do so in the refrigerator a day prior to when you want them. If sealed tightly in the freezer, they should last for about 6 weeks max.

    Print Recipe
    4.99 from 117 votes

    Easy Vegan Cinnamon Rolls

    No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive!! No one will know they're vegan. 
    Prep Time35 mins
    Cook Time25 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 12 Cinnamon rolls
    Calories: 434kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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 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*
    US Customary - Metric
    Prevent your screen from going dark

    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

    Storing: store leftover cinnamon rolls covered at room temperature for 2 - 3 days. Cinnamon rolls can be frozen (with icing and all) in an air-tight container, then let thaw completely at room temperature. 
    Make ahead: cinnamon rolls can be prepared, cut, and placed in the baking dish, and kept covered in the fridge for up to two days. When ready to bake, let them warm to room temperature for 20 - 30 minutes, then bake and frost following the recipe.

    Nutrition

    Serving: 1cinnamon roll with icing | Calories: 434kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Sodium: 369mg | Potassium: 281mg | Fiber: 1g | Sugar: 27g | Vitamin A: 990IU | Vitamin C: 0.5mg | Calcium: 116mg | Iron: 2.5mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    « Vegan Baked Spring Rolls
    Vegan Almond Pulp Crackers »

    Reader Interactions

    Comments

    1. Sarah says

      October 16, 2021 at 5:02 pm

      5 stars
      My country is a bit behind in the vegan game so it's difficult to find vegan butter. One shop stocks it but in a small and very expensive quantity! I scoured the comments and saw others mention they use vegan margarine so that gave me the confidence to give it a go. So glad I did! Recipe turned out amazing, and so unbelievably easy for someone like me who isn't the best in the kitchen. I'm part of the lemon in the icing gang and it was so, so good. But definitely make extra icing. I can't wait to make this again!

      Oh and it got the seal of approval from a fussy non-vegan (but lactose intolerant) boyfriend 🙂

      Reply
    2. Natalie says

      October 08, 2021 at 7:52 am

      5 stars
      I've been making these for the past couple of months and they are divine. My partner absolutely adores these and asks for them frequently. Even my anti-vegan in-laws love them lol! I use a vegan unsalted margarine and homemade soy milk for these and it works out great!

      I would love to try the pumpkin version for Halloween, however I can't find a supermarket nearby (Netherlands) that stocks pumpkin puree. Would blended cooked pumpkin work the same?

      Thank you so much for your amazing recipes Sam <3

      Reply
      • Yulca says

        October 09, 2021 at 4:21 pm

        5 stars
        Hi, I'm not Sam, but I totally feel you about the lack of canned pumpkin puree (same here in Germany).
        Yes, you can easily make your own by baking & pureeing a pumpkin. Or ... you could hop over to the baby food section! Pure pumpkin puree is surprisingly easy to find there (at least here), and those little jars don't take up much pantry space, so I always buy a few and this way, I have one or two on hand if needed.
        Happy baking!

        Reply
      • Sam Turnbull says

        October 14, 2021 at 12:37 pm

        So happy you love them Natalie!! Yes, pumpkin puree is simply cooked blended pumpkin, so you can definitely make it from scratch. Here is a guide to help you. Enjoy!

        Reply
    3. Yuli says

      October 02, 2021 at 11:05 am

      5 stars
      Just took them out of the oven, we had 3 each within the first 20minutes they are delicious, super soft, with loads of filling, layers pull off easily, definitely a keeper!

      Icing is delicious, made it with soy milk and a dash of lemon juice

      Reply
      • Sam Turnbull says

        October 14, 2021 at 12:19 pm

        Haha!! Thrilled you love them so much, Yuli!

        Reply
    4. Maria says

      October 02, 2021 at 8:02 am

      5 stars
      I just took the Cinnamon Rolls out of the oven and ate one warm right away. Heavenly. Fluffy. Soft. Sweet but not too sweet! Even though my dough was a bit wetter and they fell apart a bit at first, they look great. Next weekend I will bake these for my colleagues at the fire department. There won't be a crumb left over! Love from Germany. Maria

      Reply
      • Sam Turnbull says

        October 14, 2021 at 11:48 am

        So happy you enjoyed Maria! 🙂

        Reply
    5. Ann says

      October 01, 2021 at 6:00 pm

      5 stars
      These are the most amazing, perfect cinnamon rolls ever. They have become our weekly Sunday morning breakfast! One of these (or two) with a good cup of coffee and I am in heaven. I make 50% more frosting than the recipe calls for, because it's so good

      Reply
      • Sam Turnbull says

        October 14, 2021 at 11:47 am

        Aww shucks, thank you Ann!

        Reply
    6. CG says

      July 24, 2021 at 4:35 am

      I needed to bake for 35-40 mins instead of the 24-26 mins the recipe calls for. It was still purely dough in the middle.

      Also, the dough reminded me more of scones.
      A lovely recipe in a pinch, but didn’t really hit the spot for “cinnamon scrolls” for me.

      I think my dough was a bit dry too. I’d recommend adding a bit more vegan milk to the dough if you notice yours is dry too. As my finished product was cracked and dry.

      I did 1.5 x the icing recipe and that was much better than 1 x the recipe.

      I ended up pouring the icing over at the 26 minute mark and baking for a further 10 mins. That helped the tops not be so dry.

      Alas, I’ll have to bake the cumbersome regular vegan ones. That take hours :’(

      Reply
    7. Clara says

      May 05, 2021 at 7:32 am

      5 stars
      Made these last night after your instagram post, and they were a hit! The only complaint from my non-vegan family was that there should be more icing, but that can be easily fixed:) Printed the recipe out right away to add to our binder of favorite recipes!

      Reply
      • Sam Turnbull says

        May 07, 2021 at 9:13 am

        Oh I love it, a heavy icing kinda family! 🙂 Glad you enjoyed!

        Reply
    8. Nell says

      March 16, 2021 at 2:12 pm

      4 stars
      A nice alternative to a yeasted version! It reminded me more of biscuits or scones, and I think I prefer bread flour & yeast versions, but this a very yummy quicker version and a definite crowd pleaser. My dough was very dry and cracking so I added a tad extra milk and when I rolled it had to cover up some cracks. Seemed to work well though!

      Reply
    9. Claire S says

      March 09, 2021 at 12:59 pm

      Would this recipe hold up with coconut oil instead of vegan butter?

      Reply
    10. Shannon M says

      December 25, 2020 at 12:14 pm

      5 stars
      First time ever making cinnamon rolls. They turned out great. Kids were happy with this Christmas morning treat!! Thanks, Sam!

      Reply
    11. Tammie says

      November 25, 2020 at 9:36 pm

      5 stars
      I have been making these cinnamon rolls for about the last 2 months. Vegans and non-vegans in my world enjoy them! The extra bit of lemon in the icing was a big hit so will continue trying variations. This recipe is worth the effort although it’s far from complicated or time consuming. Thank you!!!

      Reply
    12. Nancy Given says

      November 05, 2020 at 8:41 am

      5 stars
      This recipe far exceeded my expectations. I didn't even need icing, which is the main reason I usually make Cinnamon Rolls. I added raisins to the filling.

      Reply
      • Sam Turnbull says

        November 13, 2020 at 12:40 pm

        Haha awesome!!

        Reply
    13. Patrick says

      October 04, 2020 at 4:45 pm

      5 stars
      Yuup, this recipe is the real deal. Made it on this Cinnamon Bun day and won over every one. Had tried another recipe previously and failed, so I was a bit skeptical. The recipe is really idiot proof. The lemon is an absolute necessity.

      Reply
    14. Samia says

      August 30, 2020 at 1:31 pm

      They taste fine without icing. No cinnamon bun needs icing. It just adds too much sugar to an already-sweet pastry. My mum never did this. I was shocked to find that in restaurants the cinnamon buns had icing - YUK.

      Reply
      • Mika says

        October 04, 2020 at 3:36 am

        I agree with you 🙂 I like eating a cinnamon bun with icing from time to time, but I already find the buns to be sweet enough for the icing. It looks pretty to see, but it feels like I’m eating plain sugar - my poor teeth!

        But otherwise I love this recipe 🙂

        Reply
    15. Elashae says

      August 26, 2020 at 1:16 am

      5 stars
      Love these so so much!! This is probably my 5th time making them so I think I mastered them. Whoever I make them for absolutely love them. I always add a little more cinnamon than the recipe calls for the filling and they turn out amazing.

      Reply
    16. Hannah says

      July 18, 2020 at 9:09 am

      5 stars
      This is my GO TO for Cinnamon Rolls! I was using a slightly larger pan and the corner ones would come out a little crispy, but after rereading your post I just smooshed everything into an 8x8" pan and they were all perfect. I wish this was in your cook book because I look it up every time I'm feeling Cinnamon Rolls. Thank you Sam!

      Reply
    17. Carlie says

      July 18, 2020 at 8:56 am

      5 stars
      ❤️ Love this recipe made it so many times! Sam you have I inspired me, I have been vegetarian my whole life. But last year I became a vegan. Now I am a vegan blogger, and I am just 15. I love doing it! Launched my blog recently, and have quickly jumped to almost 1000 views in a short amount of time! I love cooking, love photography so the two go great together. People all the time ask for my recipes, so I thought instead of sending them wouldn’t it be nice to give them a website to go on! It’s work but so much fun! Thanks for inspiring me!

      Reply
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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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