Easy Cinnamon Rolls

Easy Vegan Cinnamon Rolls |

I’ve always had it in my head that homemade cinnamon rolls are tricky. There’s the whole yeast/dough rising component, and the filling, plus rolling out the dough, and making the icing. Add the vegan requirement to that and it just sounds like too much work.

This is why I set out to create a vegan cinnamon roll recipe that’s SIMPLE. Only the essential ingredients (9 total!), easy techniques, and less sugar, because no one likes a sugar hangover, especially first thing in the morning.

I am positively giddy to say that these cinnamon rolls check ALL those boxes. With the exception of the icing, they’re even low glycemic because I successfully used coconut sugar (and just a little) in the dough and cinnamon sugar filling. I also went with light spelt flour in place of all-purpose and unrefined coconut oil in place of vegan buttery spread. The texture of the dough is perfectly light and much more wholesome.

Easy Vegan Cinnamon Rolls |

Easy Vegan Cinnamon Rolls |

Yes, you still need to make the dough, let it rise, roll it out, sprinkle in the filling, etc, etc. But I promise you that each step is easy. Surprisingly easy because this dough is not in the least bit finicky. The hardest part will be waiting for your cinnamon rolls to bake up, although even that takes only 20 minutes, tops. I have to warn you thoughβ€”the smell is deliciously intoxicating. Of all the many, many baked goods to come out of my kitchen, these are the most difficult to resist.

Easy Vegan Cinnamon Rolls |

I was learning about home staging a while back and I read that you should bake brownies or pumpkin pie prior to showing your house (or buy a scented candle, but that’s much less fun) because those scents are the most alluring to people in general. I have to say I disagree: the smell of freshly baked vegan cinnamon rolls would be the way to go, hands down.

Easy Vegan Cinnamon Rolls |

Trust me, you want to make these stat. Waiting for the dough to rise is also a pretty great excuse to relax and watch a movie. Also, the smell of them baking will make you weak in the knees. If only we could bottle up that scent…

Easy Vegan Cinnamon Rolls |

Easy Vegan Cinnamon Rolls |

*You can trim off the messy cinnamon roll ends for neater and more uniform-looking rolls, but I find them oddly adorable and also, why waste dough?


Easy Cinnamon Rolls


Easy Cinnamon Rolls


Serves: 9 to 11 cinnamon rolls

Prep Time: 2 hours 15 mins

Cook Time: 18 mins

EASY vegan cinnamon rolls that are whole grain, lower glycemic, and irresistibly good! The smell alone is worth baking these.


Easy Cinnamon Rolls



For the dough:

  • 3 1/2 cups light spelt flour, plus extra for rolling out the dough
  • 1/4 cup coconut sugar
  • 2 1/4 teaspoons active dry yeast
  • 3/4 teaspoon fine grain sea salt
  • 1 cup unsweetened non-dairy milk (I used cashew milk), warmed (about 115 degrees F)
  • 1/4 cup unrefined coconut oil, melted (plus a little extra for greasing the bowl/pan)

For the filling:

  • 1/3 cup coconut sugar
  • 1 1/2 tablespoons ground cinnamon
  • 2 tablespoons unrefined coconut oil, melted

For the glaze:

  • 1 cup vegan powdered sugar
  • 2 tablespoons unsweetened non-dairy milk (I used cashew milk)
  • 1/2 teaspoon pure vanilla extract

Cuisine: Vegan Servings: 9 to 11 cinnamon rolls

Prep Time: 2 hours 15 mins Cook Time: 18 mins

EASY vegan cinnamon rolls that are whole grain, lower glycemic, and irresistibly good! The smell alone is worth baking these.


  • Lightly oil a large mixing bowl with coconut oil and set it aside. Add the flour, coconut sugar, active dry yeast, and salt to the bowl of a stand mixer with the dough hook attachment. Mix until combined. Add the warmed non-dairy milk and melted coconut oil, then mix again on medium speed for 5 minutes. If the dough is too sticky (it should pull away from the sides of the bowl), you can add additional flour 1 tablespoon at a time. Transfer the dough to the oiled mixing bowl, cover it with a towel, and set it aside in a warm place for 1 hour to rise.
  • Lightly oil an 8 inch square baking pan and set it aside. Line your counter with a piece of parchment paper and sprinkle it with flour. Roll the dough out into a rectangle that is about 16 x 12 inches, with the 16 inch length parallel to you. Combine the coconut sugar and cinnamon in a small bowl. Brush the dough with the melted coconut oil, then sprinkle it with the coconut sugar and cinnamon mixture. Very tightly roll the dough into a log, rolling it from bottom to top, then cut it into 9 to 11 even rolls depending on how large you want them (you can trim off the messy ends before cutting into rolls if you like). Transfer the rolls to your greased baking pan, spacing them apart evenly. Cover the pan with a towel and allow the rolls to rise in a warm place for 1 hour, or until the rolls double in size (they should expand to fill the baking pan). Pre-heat the oven to 375 degrees F, then bake them for 18-20 minutes, or until golden. Allow the rolls to cool in the pan.
  • While the rolls are cooling, prepare the icing by whisking together the powdered sugar, non-dairy milk, and vanilla. Drizzle the icing over the cinnamon rolls. Serve immediately.

Notes [1]

If you ever find yourself short on vegan powdered sugar, it’s easy to make more at home! Simply add 1 cup of vegan granulated sugar and 1 tablespoon of tapioca starch or corn starch to your blender. Blend for 1 minute or until the texture is super fine. Do this in batches for the best results.

Copyright Β© 2022 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. You can’t get better than this!

    1. Amanda says

      These will be tough to beat for sure!

  2. I love baking with spelt flour and coconut sugar so thanks for sharing this recipe! This cinnamon roll looks so delicious! Pinned!

    1. Amanda says

      Spelt flour is my favorite–I always get good results. Thanks for pinning the cinnamon rolls, Tina!

  3. Deborah W says

    Is spelt flour necessary? Would regular flour work?

    1. Amanda says

      All-purpose flour will work! I like spelt because it’s a bit less processed/more whole grain, but by all means use what you have on hand. πŸ™‚

      1. Deborah W says

        Awesome; thanks for the reply! I’m going to try these right now!

  4. How on earth did you get these to look so perfect? I am seriously impressed!

  5. Ola says

    Dear Amanda! Though I’m no vegan yet, I’m so interested in that way of eating. I know it’s good for us. Well, better. That’s why I love that kind of blogs. I discovered yours via vegan chickpea and I like it a lot. The pictures are so so good and the recipes so interesting. Those cinnamon rolls look just so cute. I wanna bake them next week. I checked and I’ll get all of the ingredients in the health food shop (or how do you call it?) near here. Well, thank you for that delicious and good-looking inspiration. From Switzerland with love, Ola

    1. Amanda says

      Hi Ola in Switzerland! πŸ™‚ Thank you for the very sweet words about our photography and recipes (also, I adore Caitlin/The Vegan Chickpea–she is just the best!). I hope you’re able to find the ingredients for these cinnamon rolls at your local health food store. I think you’ll love them!

  6. Elisa Hernandez says

    These look great! I can’t wait to see what you come up with next, thank you so much πŸ™‚

  7. Kristine says

    Tried to bake these, but they didn’t rise at all :'(
    Seems to happen every time I bake with dry yeast, any ideas about what I might be doing wrong?

    1. Amanda says

      Hey Kristine! No worries–we’ve all been there. It’s possible it’s not you, but the yeast is expired/not good. Are you using the same yeast each time or the same brand? Make sure it’s labeled as active dry yeast as well. Another thing that could be affecting the rise is if the liquid you’re adding to the recipes is too hot or too cold and killing the yeast. I use a thermometer to take out the guesswork (they’re cheap and you can find them at most any kitchen store or online). You want the temperature of the liquids to be right around 115 degrees F. I hope this helps. πŸ™‚ Keep at it because you WILL figure it out and the results will be worth it!

  8. Anna says

    this was a killer!! In a good way. I brought these to work and they disappeared before I returned to my desk with a cup of coffee. All I am left with now is this wonderful cinnamon aroma at our house. Love it! Will certainly make more…

    1. Amanda says

      That’s so awesome, Anna! GREAT idea to bring them to work to share…it is a dangerous thing to have a whole pan of cinnamon rolls on the counter at home. πŸ˜‰

  9. Claude says

    It looks delicious! I would like to make it gluten Free so i would have to substitute the spelt flour for something else!



    1. Thank you, Claude! Let me know how the gluten-free version works out if you give it a try!

  10. Jessie says

    I would LOVE to make these for work, but I have a question you might be able to answer. I have a little trouble in our high-powered convection oven at work with the filling in my vegan cinnamon rolls just flooding out of the bottom and creating caramel (maybe not a problem? heh – but not what we’re going for.) I was wondering if you would have a technique or trick to help curtail this? It has been a consistent issue when I make vegan cinnamon rolls there, but at home, my vegan cinnamon rolls are just fine so I attribute this to the power of a strong oven.

    1. I haven’t used the convection oven setting on my oven (like, ever), but I do know that a general rule of thumb is to decrease the temperature by about 25 degrees. Perhaps that might help with the caramel situation. πŸ˜‰

  11. Great cinnamon rolls!! None of my friends believed they were vegan! Now it’s my go-to vegan dessert! Thank you for sharing


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