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Fluffy Vegan Cinnamon Rolls - sitting on plate with sliced strawberries.

Fluffy Vegan Cinnamon Rolls

Fluffy Vegan Cinnamon Rolls are a dream come true! Easy to prepare the night before for a slow morning or bake and freeze until the perfect moment arrives. These homemade & delicious vegan cinnamon rolls are sticky, soft, sweet & plant-based! A recipe to save & share.
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Proofing: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 12 vegan cinnamon rolls
Author: Barbara Zackey


For the dough:

  • 2 ¾ cup all-purpose flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon instant yeast
  • 1 teaspoon sea salt
  • 1 cup warmed plant milk (100-110 degrees Fahrenheit)
  • 6 tablespoons melted coconut oil

Cinnamon Sugar Filling:

  • 2 tablespoons coconut oil, melted plus more for coating the roller
  • cup coconut sugar
  • 1 tablespoon Ceylon cinnamon
  • 1 teaspoon nutmeg


  • 1 cup powdered monk fruit
  • 2-3 tablespoons plant milk
  • 1 teaspoon vanilla extract


  • Combine the flour, sugar, yeast, and salt in a large bowl.
  • Warm the milk, like coconut, cashew, oat, or almond milk (be careful it doesn't go over 110 degrees Fahrenheit or it might kill the yeast), and stir in the six tablespoons of melted coconut oil. Combine with flour mixture until a smooth, sticky dough forms.
  • Knead the dough on an oiled surface for up to 5 minutes until all flour is incorporated and stretchy.
  • Wash and oil the large mixing bowl and place the dough ball in the center. Cover with a wet kitchen towel or plate. Set the bowl in a warm place and allow it to rise for about an hour or until doubled in size.
  • Once risen, roll the dough out using additional flour on your work surface and a rolling pin. Shape the dough into a large rectangle about 20 inches wide X 12 inches long.
  • Brush melted coconut oil over the top and sprinkle with the sugar mixture until evenly coated.
  • Roll the dough away from you into a tight log.
  • Using a sharp knife, cut 12 rolls (1.3 inches each - cut one or two from the center, then use as a guide for identical results). *See notes if prepping ahead for the next day; you'll stop here.
  • Place the 12 rolls facing up on an oiled baking dish, cover again with parchment paper or plastic wrap, and allow the dough to rest in a warm place for 45 minutes or until they double in size.
  • Once the second dough rise has been completed pop the rolls in a preheated oven of 350 degrees Fahrenheit. Bake uncovered for 20 minutes. Keep an eye on them at the tail end, and remove from heat once the outside is slightly golden brown with a little crisp.
  • Prepare the glaze, serve warm, and enjoy your perfect treats!


⭐If preparing ahead of time, follow instructions up to the second dough rise. Roll the dough into a tight log and cut it into twelve equal rolls. Place the rolls on a baking sheet, and cover. Remove in the morning and let them sit for 30 minutes in a warm place to reach room temperature. Proceed with baking!
⭐You can use active dry yeast instead of instant yeast. Use warmed plant milk and sugar to activate.
⭐You may substitute the coconut sugar with brown sugar if you'd like.
⭐This vegan cinnamon roll recipe stores well in an airtight container in the fridge, uniced. Remove and reheat when desired, adding the icing once cooled.
⭐I prefer powdered monk fruit as a powdered sugar replacement for the glaze. It's 1:1, so do what works for you!
⭐You can prep and store them in the freezer for up to 3 months, remove and thaw them in the fridge overnight before reheating, or place them frozen in the oven to warm them up.
Did you make this recipe?Leave a comment below letting me know how it went & don't forget to give it a star rating ⭐⭐⭐⭐⭐. Mention @BotanicalBarbara or tag #botanicalbarbara, I love to see your creations!