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Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

I used a classic, non-vegan, recipe for cinnamon rolls and VEGANIZED IT! Making your favorite foods vegan is not hard and I want to show people how easy it really is! I replaced the butter with Earth Balance and coconut oil and the milk with water (or you can use a non-dairy milk). Once you get the hang of it, making traditional foods vegan is so simple! These cinnamon rolls are perfect for a sunday morning breakfast or brunch. You can always make them ahead of time and then reheat them or eat them fresh out of the oven!


For the Dough

  • 1 packet dry active yeast
  • 1 cup warm water
  • 1 tbs cane sugar (coconut sugar works as well)
  • 2.5 cups of flour (plus some for dusting and if your dough is too sticky)
  • 1 tbs coconut oil (or earth balance)

For the Filling

  • 1/2 cup vegan butter (coconut oil)
  • 1/4 cup cane sugar
  • 1/4 cup brown sugar
  • 2 tbs cinnamon

For the Glaze:

  • 5 tbs vegan butter
  • 1-3 tbs non-dairy milk
  • 1.5 cup powdered cane sugar 
  • 1 tsp vanilla extract


  1. In the bowl of your stand mixer or in a large bowl, activate the yeast by mixing the yeast, warm water, and sugar. Let stand for 10 minutes or until frothy on top
  2. Melt the coconut oil but let cool so it isn't hot to the touch (if it is too hot, the oil will kill the yeast)
  3. Add the oil and the flour and until a soft dough forms. Turn out onto a floured surface and then start kneading the dough for about 3-5 minutes (if you have a stand mixer, use the dough hook and mix for about 2-5 minutes on medium speed) The dough should be slightly sticky and spring back when touched
  4. In a lightly oiled bowl, add the dough and cover with a towel, let rise in a dark, warm place for 1-2 hours or until it has doubled in volume
  5. Meanwhile, make your filling by melting the vegan butter and mixing in the sugars and cinnamon
  6. After your dough has risen, punch it down and turn out onto a well floured surface. Roll out the dough with a dusted rolling pin to about 1/2-1/4 inch rectangle. 
  7. Spread your filling onto the rectangle in a thin, even layer, leaving a 1 inch edge without any filling. 
  8. Starting from the clean edge, roll the dough into a log shape. 
  9. Cut the log into 12 even pieces 
  10. Place the rolls in a greased 8x8 inch baking dish leaving a space in between each one
  11. Over once again with a towel and place in a warm, dark space to proof for about 10-15 minutes
  12. Preheat the oven to 350 degrees and bake for 25-35 minutes. The rolls should be crispy and golden brown on the outside but soft and fluffy in the inside
  13. White the rolls are cooling down a little bit (you should always eat them warm), make the glaze by simply combining the ingredients together until a thick but dizzlable (lol thats a word) mixture is made.
  14. When you are ready to serve these cinnamon rolls, dizzle the glaze on while they are warm and enjoy responsibly :)
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