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Total time: 30 minutes minutes
The best vegan cinnamon rolls recipe! These buns are soft, warm and fluffy with addictive notes of cinnamon and vanilla, and they are quite foolproof -- easy, in fact. The heavenly aroma as you bake these will bring everyone rushing to the breakfast table!
When I first arrived in the United States, more than two decades ago, it was almost impossible for me to leave a mall without first digging into a cinnabon.
I knew I was not doing my waistline any favors, but honestly, can anyone resist that aroma?
After going vegan I began experimenting with the perfect cinnamon roll recipe, and I found it! This recipe is not just delicious and as good as anything you can buy at a restaurant (or in a strategically placed food court at your local mall), it is better. And what's even more amazing is that it's a super easy recipe you can put together with just a few minutes of hands on work.
Just like those cinnabons, these cinnamon rolls pull you in from the moment that aroma of cinnamon and sugar baking inside a pillowy bun hits the air. I can't think of anything better.
Except, of course, the experience of actually biting into one of these gorgeous beauties.
The easy cinnamon rolls are topped by a delicious vanilla cashew cream glaze that'll leave you licking your fingers. And they're healthier than you think, with olive oil instead of shortening or vegan butter.
What leavening do you use in these rolls?
I like to make my cinnamon rolls with yeast because they taste the best this way. I often see recipes for vegan cinnamon buns that take under an hour or are made with baking powder, I remain committed to doing this the proper way because I wouldn't trade the perfection of these for an extra hour. Honestly, would you rather have something great, or something that's just okay?
How long do they need to rise?
The dough will need a one-hour rise and you will need to let the rolls rise for another 45 minutes to an hour after forming them and before putting them in the oven. Altogether, factor a total of three hours for making these rolls, from start to finish.
Can I begin these the previous night for breakfast tomorrow?
Yes! If you want to bake these up for breakfast, prep the dough the night before and let it rise in the refrigerator. That way you'll just need another one-hour rise in the morning and you can bake up your rolls in time to wake everyone up with that amazing cinnamon aroma.
Why do you need aquafaba in the recipe?
The aquafaba replaces the eggs, and I've had great success with making baked goods using it, like my vegan brioche doughnuts, vegan challah and vegan brioche. It helps makes these rolls even softer and more pillowy, but if you don't want to use it, leave it out and you'll still get a delicious result.
Why is there no salt in these rolls?
You don't really need any added salt in this recipe because the aquafaba itself, especially if you use storebought, is already salted, and while you want a soupcon of salt in your baked sweet goods, you don't want to overwhelm them. If you don't use aquafaba, add another ¼ teaspoon of salt to this recipe.
I would be amiss if I didn't tell you that Jay absolutely went bonkers for these cinnamon rolls. He wanted to eat them all at one sitting. But, sadly for him, so did I.
Better luck next time, son!
Looking for more vegan breakfast recipes?
- Blueberry Sourdough Pancakes
- Apple Pie Pull-Apart Bread
- Orange Almond Breakfast Loaf
- Vegan Orange Rolls
- Whole Wheat Maple Sourdough Rolls
- Vegan Cinnamon Cake
Vegan Cinnamon Rolls Recipe
Vaishali · Holy Cow Vegan
The best vegan cinnamon rolls recipe! These buns are soft, warm and fluffy with addictive notes of cinnamon and vanilla, and they are quite foolproof -- easy, in fact. The heavenly aroma as you bake these will bring everyone rushing to the breakfast table!
5 from 8 votes
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Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 30 minutes mins
Course Breakfast/Dessert
Cuisine American, Soy-free
Servings 15 rolls
Calories 210 kcal
Ingredients
For Cinnamon Buns:
- 2 ¼ tsp (1 package) active dry yeast
- ½ cup lukewarm water
- ¼ cup almond or other nondairy milk
- ¼ cup sugar
- ¼ cup aquafaba
- ¼ cup extra virgin olive oil
- 3 ½ to 4 cups unbleached all-purpose flour
For the filling:
- 1 tablespoon powdered cinnamon
- ½ cup lightly roasted, finely chopped walnuts
- ½ cup sugar
For the vanilla cashew cream glaze:
- ½ cup raw cashews
- ⅓- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Mix the yeast with the water, almond milk and sugar in a large bowl or in the bowl of a stand mixer. Let it stand for five minutes so the yeast can flower.
Add the aquafaba and olive oil and mix it in. Now add 2 cups of all purpose flour and mix by hand or on medium-low speed in the mixer until everything is incorporated. Slowly, add more flour, half a cup at a time, until you get a smooth, supple dough. I needed a total of about 3 ½ cups on a humid day.
Continue to knead for a couple of minutes, by hand or on low speed in the stand mixer.
Remove the dough to a bowl sprayed with oil and set aside to rise in a warm place until doubled, about 1 hour. (I leave it in the unheated oven with the light on).
When the dough has doubled in size, punch it down and roll it into a rectangle on a floured surface, 15 inches in length and 9 inches in width.
Mix the filling ingredients in a small bowl: sugar, cinnamon and walnuts. Sprinkle them evenly over the surface of the dough.
Start rolling up the dough as tightly as possible along the longer seam, so you have a 15-inch cylinder.
Cut the roll at 1-inch intervals, making 15 individual rolls.
Spray a 9 X 12 inch pan with some oil. Place the rolls side by side.
Set the rolls aside, again in a warm place, for about 45-60 minutes.
A few minutes before baking, preheat the oven to 350 degrees (if your rolls are rising in the oven, be sure you take them out before you preheat!)
Bake the rolls for 30 minutes until golden brown. Remove and place on a rack to cool slightly before drizzling the glaze on.
Make the glaze:
Place all ingredients in a blender with ½ cup water and blend until very smooth. Try and make the glaze at least half an hour before you glaze the cinnamon buns to let it thicken a little.
Drizzle or brush on the glaze over still-warm rolls.
Nutrition
Serving: 1cinnamon rollCalories: 210kcalCarbohydrates: 37.3gProtein: 3.1gFat: 9.2gPotassium: 182mgFiber: 14.4gSugar: 14.9gCalcium: 200mgIron: 2.7mg
Tried this recipe?Let us know in the comments below!
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About Vaishali
Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
Reader Interactions
Comments
J
Question: Do you not soak the cashews for the glaze? I do not have a vitamix, just a bottom shelf blender) not sure that raw cashews will become creamy just by blending with water. Any feedback on this thought?
Reply
Vaishali
Hi, soak the cashews for 30 or more minutes before blending.
Reply
Vaishali Honawar
Hi Ellen, thanks for your very sweet message-- you are very kind. I hope you liked the rolls, they are one of my favorites.
Reply
Christine Hogan
Hello, can I use instant dry yeast instead in your vegan cinnamon rolls?
Reply
Vaishali
Yes. Use 1 3/4ths teaspoons of isntant dry yeast!
Ellen Rinehart
these are proofing in the oven now, i woke up so excited this morning to make them, and can't wait! your website has not only been key in aiding my transition to veganism, but also in boosting my confidence in learning how to make Indian food, which is the absolute favorite in my house. i make a few dishes from your site at least once a week, and my family and friends would hug you, i'm sure, if they could. thank you so much for your thoughtful writing, and your commitment to bringing such beautiful recipes to us!!!!
Reply
Anonymous
I used a little less than 1/3 cup of applesauce in place of the shortening. They came out SOOOOO good!Reply
AikoVenus
I have everything for this aside from the vegetable shortening. Would it be acceptable if I used vegetable oil in place of it or would it make it less like a cinnamon roll?
Reply
johnny
I followed the directions exactly as written, except I halved everything and baked them in an iron skillet. I kneaded the dough by hand for exactly 8 min. The proofing times were exactly correct. It took exactly 29 minutes at exactly 350 (i had a thermometer). They came out absolutely PERFECT!!! I usually am disappointed in online recipes but this was THE BOMB!!!! Best vegan cinni rolls I've ever eaten.Reply
Vaishali
So happy to hear! 🙂
Reply
Anonymous
These rolls look delicious. My only suggestion is to list all the ingredients at the beginning to make it easier for someone to shop and have the items ready before preparation rather than reading through to pick out the ingredients.
Reply
Vaishali
Great idea and one I will work on!
Reply
Alexandria
I just made these and featured your recipe and your website on my blog! Thanks so much for a great cinnamon roll!Reply
Vaishali
Thanks, Alex!
Reply
Miri
Looks absolutely yummy Vaishali! You are a whizz at effortlessly converting delectable food into equally delicious vegan treats!
Reply
kahliyalogue
My oh my oh my...! Youre killing me softly girl..! 🙂 You have absolutely succeeded in making a perfect vegan cinnamon roll! Kudos!
Reply
Uma
ooh, lovely cinnamon rolls! especially the second pic. So gooey and tempting. Looks better than store-bought rolls. Great job Vaishali!
Reply
5 from 8 votes (5 ratings without comment)
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