Who doesn’t love cinnamon rolls? They are doughy and cinnamony and oh so indulgent! I’ve tried many cinnamon roll recipes but have never found the perfect one that is moist but still fluffy. Most of the time my cinnamon rolls end up being dry and crunchy, yikes!

I recently watched a YouTube video from Kristin Johns where she tried out this cinnamon roll recipe from Tastes of Lizzy T and I was so intrigued when she added ½ a cup of heavy cream to her rolls prior to baking, so I had to try it for myself! Unfortunately, the recipe she used was not vegan and contained eggs and dairy, but I found a recipe for vegan sticky cinnamon rolls by Rainbow Nourishments that looked promising.

This recipe is a hybrid of these two recipes, but I’ve also put my own spin on these cinnamon rolls to make the moistest, fluffliest, yummiest rolls you’ll ever make!

Here’s the recipe:

Serves: 12


For the Dough

  • 3 ¼ cups (405g) all-purpose flour, plus more for dusting
  • 1 cup (250mL) unsweetened almond milk, at 40-46oC
  • ½ cup unsalted Becel plant-based butter, at room temperature
  • 3 tbsp white sugar
  • 1 tbsp (9g) instant yeast*
  • 1 tsp ground cinnamon
  • Pinch of salt

For the Filling

  • ½ cup unsalted Becel plant-based butter, softened**
  • 2 tbsp ground cinnamon
  • 1 cup brown sugar, packed
  • ½ cup vanilla almond coffee creamer (I used Silk), at room temperature

For the Frosting

  • 1 ½ – 2 cups icing sugar, sifted
  • ¼ cup vanilla almond coffee creamer


To Prepare the Cinnamon Rolls

  1. In a stand mixer or with a hand mixer with the dough hook attachment, mix all of the dough ingredients until just combined. Let the dough rest for 5 minutes, then continue to mix for 5-7 minutes. The dough should form a smooth ball that is sticky to the touch but pulls away from the sides of the bowl. If the dough is still too wet, gradually add up to ½ cup of flour until the dough pulls away from the sides of the bowl.
  2. Transfer the dough into a large bowl and cover with a damp tea towel and place in your oven (that’s turned off) to rise for 1 hour, or until doubled in size.
  3. While the dough is rising, prepare the filling by combining the butter, cinnamon and brown sugar in a stand mixer or using a hand mixer until smooth and creamy.
  4. When the dough is ready, transfer to a lightly flour surface or a pastry mat and roll into a rectangle that is ~1 cm thick.
  5. Spread the filling evenly across the entire rectangle, trying to get as close to the edges as possible. Then on the long edge of the rectangle, gently start to roll the rectangle into a cylinder/log.
  6. Cut the log into 12 equal pieces. I like to use a piece of string to do this to prevent squishing the rolls and ruining their shape! To do this, cut a long (~30 cm) piece of string and wiggle it under the log to where you wish to cut the cinnamon roll. Then bring the string upwards to create an X and pull tightly.
  7. Place the cut rolls evenly spaced apart in a 24 x 34.5 glass rectangular baking dish and cover with plastic wrap.

To Bake

  1. If baking the same day, preheat your oven to 375oF and allow the rolls to rest and rise until doubled in size. If baking the following day, refrigerate your rolls overnight. The following morning preheat your oven to 375oF and remove your rolls from the fridge and place in a warm area to rise until doubled in size.
  2. When the rolls are ready to bake, pour the coffee creamer evenly across all of the rolls and then bake for 20-25 minutes***. The tops of the rolls should be golden brown and all of the creamer should be absorbed into the buns.

To Make the Frosting

  1. While the rolls are baking, make the frosting by combining the sugar and creamer and whisking until smooth.
  2. Using a spoon, scoop a large spoonful of frosting onto each roll.

*Make sure to use instant yeast and not dry active!

**I microwaved my butter right from the fridge for 30 seconds and it was the perfect consistency! You don’t want it completely melted, but slightly melted should work.

***The time needed to bake may vary depending on how thick your rolls are and the type of pan you use! Start with 20 minutes and if they are still raw, continue to bake and check every 3 minutes to ensure they don’t burn or overcook.

3 thoughts on “Vegan Cinnamon Rolls

  1. You’re using White sugar! That poison!
    This is not Vegan!
    Use a more natural non modified sweetener or even raw sugar. Brown sugar is also horrible! It’s white sugar with molasses. Use raw sugar with a bit of molasses.

    You should change this recipe !!


    1. Just an FYI, sugar in Canada is vegan and is not processed using bone char. If you are concerned about this, you are free to substitute it for any sugar that you wish, but I will not be changing this recipe. Thanks for your concern.


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