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.
Irena says
Yumm! I was drooling while watching you make them. I am your new subscriber and I want to make most of your recipes. Most definitely, I will buy your cookbook. I am a vegetarian, a rookie baker and cook, still learning and will keep on learning, staying away from sugar, gluten and fried foods. For the icing, can i use monk fruit to replace the powdered sugar? Or any suggestions. I am not diabetic, but staying bit clear on sugar. Lastly, any suggestions on the flour. Kinda healthy flour. Gluten free maybe is a good option. Will get your cookbook today. Thanks for sharing your recipes. Appreciate it.
Sam Turnbull says
Thanks Irena! So happy you are enjoying my recipes 🙂 For the icing, you can skip it entirely or replace it with any topping you like. I've never had the pleasure of playing around with monk fruit sweetener, so I have no idea how that works. I'm not an expert in gluten-free baking but I have heard good things about Bob's Red Mill 1 to 1. I hope you love my book. Enjoy!
Wendy says
Hi Sam
I am celebrating being vegan for three years this January and one of the first bloggers i discovered when looking for inspiration was you, I use your book all the time for the fudge, tomato sauce recipe and the mozzarella and nacho cheese sauce as well as many of your online recipes, so thank you for making being vegan so much easier.
I cannot stand the taste of cinnamon so wonder if you could substitute that ingredient for cocoa powder or jam or something like that? what do you think?
thanks again and keep up the great work
Wendy
Sam Turnbull says
That's awesome!! So happy you have been enjoying my recipes for so long, Wendy 🙂 For sure, you could substitute for another filling of choice. Anything you like should work fine. Enjoy!
Paul says
The bread is very much like a buiscuit and not the texture that the bread that a cinnamon roll has. They are ok. I probably will not be making them again.
Sam Turnbull says
I'm sorry you didn't enjoy the recipe.
Kate says
I've always made cinnamon rolls for Christmas morning and this was my first year making them vegan. I prepped them last night, baked them this morning, and they were amazing! I got so many compliments on them. I doubled the frosting (using fresh lemon juice) because we are all big frosting fans 🙂 Thanks so much for the recipe, this will be my new go to!
Sam Turnbull says
Oh that's so awesome, Kate! So happy you loved them! 🙂
Sam says
Another winner! Thanks so much, Sam. Made these for my family while on vacation this week; shared some with a neighbor who also asked to read a piece I had written about for work, and the combination made her say that she "gets vegan"
Sam Turnbull says
Oh that's so awesome, Sam! So happy you loved them 🙂
Des says
I cannot get over your cookbook and your recipes! Honestly each and every one is absolutely amazing and easy to make! I made these and they were incredible and the easiest cinnamon buns I've ever made. I do have a question. I am taking these to a pot luck, can i make the dough a day before and then stick it in the fridge for the next day? Thanks!
Sam Turnbull says
Oh that's so awesome, Des! So happy you are enjoying my recipes so much 🙂 Yes, I think these would work fine made the day ahead and then baked. Enjoy!
Sabrina says
Tried to make them just now but couldn't get the dough to not be extremely sticky. Used the ingredients exactly like mentioned above with soy milk. The dough kept being sticky even after adding another cup of flour. After rolling it up and cutting it the rolls fell apart completely. Any tips :(?
Sam Turnbull says
Hi Sabrina, it's difficult to know without being in the kitchen with you, but it sounds like there must have been a measurement off somewhere along the way. The dough is actually pretty dry to start and takes a bit of work to incorporate all the flour, so it's pretty far from sticky. Sorry, I can't be more help! Best of luck next time!
MA says
These look delicious! I am allergic to cinnamon and was thinking about using orange marmalade as the filling. Knowing that you haven’t tried this method, could you provide an educated guess as to how I would add the filling? Like would you recommend mixing the marmalade with butter or just put the marmalade on the dough? Any other suggestions? Again, I know I’m asking for a suggestion for something you probably haven’t tried but I’m willing to take the chance!
PS LOVE your cookbook. My 3yro has several protein allergies and your cookbook has given us so many delicious options. Thanks!
Sam Turnbull says
So happy you are enjoying my recipes so much!!! I would just spread the marmalade directly on the rolled dough then roll it up can cut. I think it will be delicious. Enjoy!
Hope says
These are delicious! I used a different filling but used the dough (with wholemeal flour which worked fine) and icing recipes. So good! Thank you! My non-vegan brother also said they're good. Yay!
Sam Turnbull says
Woohoo!! Thrilled you enjoyed them, Hope 🙂
Antonia says
Dear Sam,
I got your Cookbook and always wanted to comment on your recipes. But then I always get distracted eating the most delicious food ever! Never tried one thing I didn't love. But now THESE happened and they are by far the BEST Treat ever in my life and I'm so happy that you created and shared this recipe! Thank you so much, lots of love :*
Sam Turnbull says
Hahaha love it!!! So thrilled you are enjoying all my recipes so much, Antonia 🙂
Joan says
Thankyou again Sam ,another wonderful recipe .We are so lucky to have you sharing your recipes
Sam Turnbull says
Awww, my pleasure, Joan 🙂
Plant Based Senior says
Thanks for this recipe. I used to have a recipe like this I used to love to make when I wanted cinnamon buns but didn't want to use yeast. I complete forgot about it after going plant based. Looking forward to giving it a try. I'm sure it will be fantastic, as all your recipes are. Made the gingerbread cookies from your book with my granddaughter last weekend. They were a hit.
Sam Turnbull says
Awesome! I hope you love it 🙂
Clarrissa says
Just made these! So easy and delicious! My icing came out more of a off white/tan, where as yours looks very white. I followed directions as they are, any thoughts?
Sam Turnbull says
So happy you loved them!! The vanilla extract and vegan butter are what could tint the icing. I'm guessing it was the vanilla, perhaps the brand you were using was a bit more rich in colour than the one I had. You could try buying clear vanilla extract to avoid this problem completely. Enjoy!
Lauren says
Do you freeze them cooked? Or can you freeze uncooked? Sorry just want to double check!
Sam Turnbull says
You can freeze them after they have been cooked, iced, and cooled 🙂
josh says
I think you may have forgotten to mention what state the "butter" should be, in re the frosting. Butter can be (a) melted, (b) soft (but not melted), (c) room-temperature, or (d) chilled. I am guessing that, for the frosting, it should be melted, yes?
One more question for the frosting: Could coconut oil be substituted for the vegan butter? Or would that give an unpleasant taste and/or texture? I ask b/c I rarely happen to have vegan butter, but I do have loads and loads of coconut oil...always looking for new uses for it. 🙂
Sam Turnbull says
Hi josh! No not melted. If I do not mention what state the butter should be in, that means just directly from the fridge is fine. If you have trouble mixing it in, you can let it soften a bit, but don't melt it. Coconut oil can be substituted just fine. You won't get the buttery taste, and it may be a bit thinner of icing, but should still be good. Enjoy!
Sarah m says
Vegan becel or earth balance? Hoping for becel a its way more affordable.
Sam Turnbull says
Either will work fine. Enjoy!
Alex says
Earth Balance is extremely salty. I'll try coconut... :o)
Maggie says
Well, they are not fat free, but they do look delicious...and I AM drooling!
Sam Turnbull says
Haha, nope. These are for sure a treat!
Minnie says
Wow! These look fab!! Could I sub GF flour for the AP? And should I leave out the baking powder?
Sam Turnbull says
I'm not an expert in gluten-free baking, but you are welcome to try. I've heard good things about Bob's Red Mill 1 to 1. The baking powder is what replaces the yeast, so I wouldn't remove that.
Nancy says
Minnie. I hope you post your results making these gluten free!
Liz M. says
I have the same question as Kylieeeee above! I'd love to make these Christmas Eve and bake them Christmas morning.
Sam Turnbull says
Yep, that should work just fine! Just wrap tightly and store overnight in the fridge. You might need an extra minute or two of baking time if you are baking them straight from the cold fridge. Enjoy!
Kylieeeee says
These sound amazing! Could I make them and assemble in baking dish the night before and just pop in oven on Christmas morning? Do U think that would work or screw up with the texture?
Sam Turnbull says
I think that should work just fine! Just wrap tightly and store overnight in the fridge. You might need an extra minute or two of baking time if you are baking them straight from the cold fridge. Enjoy!
Victoria says
I made these cinnamon rolls last night and they came out AMAZING! I am so in love! All I had on hand was salted butter (I used Country Crock avocado oil plant based butter) so I excluded the salt that the recipe calls for. When it came time to put the rolls in the pan to bake, I’d read comments about how some people’s rolls were coming out crispy so I used a slightly smaller pan than what the recipe calls for (so they can expand into one another) and they came out soft, buttery and what you’d expect a good cinnamon roll to be like. I tried like 4 diff sized pans and chose one that all 12 fit snuggly in without there being any unnecessary space. I didn’t bake them for the full time called for (I stared checking on them around the 15 min. mark) and by then they were done (I also figured they would keep baking in the hot pan once I pulled them out of the oven anyways.) I made the powdered sugar icing and yes, while very sweet I added a little extra milk to help with the sweetness and to thin it out some. Seriously such a great recipe! I will definitely be making these again and plan on giving some to friends and family to try! Thank you SO much for creating this recipe!!!
Sam Turnbull says
So happy you enjoyed!!