Vegan Cinnamon Rolls

Vegan Cinnamon Rolls
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Vegan Cinnamon Rolls







  • 2 ¾ cups unbleached wheat flour

  • ¼ cup evaporated cane sugar

  • 1 packet or 2 ¼ tsp active dry yeast

  • 1 tsp kosher salt

  • 1 cup almond milk

  • 1 Tbsp apple cider vinegar

  • ¼ cup vegan butter

  • ½ cup brown sugar

  • ¼ cup vegan butter, softened

  • 2 Tbsp cinnamon


  • 1 (7.05 oz) pkg Violife cream cheese

  • ¼ cup granulated cane sugar

  • 1 tsp vanilla extract or paste



  1. Rolls: Add yeast to a small bowl with a pinch of sugar and ¼ cup warm 110-114°F water. Allow to sit 5-10 minutes, or until foamy. 

  2. Whisk together unbleached wheat flour, ¼ cup cane sugar, and salt.

  3. In a small saucepan, heat almond milk and ¼ cup vegan butter until butter is melted, and mixture is warm to the touch– about 110-114°F.

  4. Stir almond milk mixture and proofed yeast into flour mixture until combined. A soft dough will form.

  5. Turn dough out onto a floured surface and knead for 5 minutes, adding a little more flour if dough is too sticky. Return to the bowl and cover loosely. Allow to rest 10 minutes.

  6. Generously grease an 8 x 8-in baking dish with butter.

  7. After the dough has rested, turn it out onto a lightly floured surface and roll into a roughly 10-inch by 14 inch rectangle. Spread with room temperature butter, and sprinkle with brown sugar and cinnamon. Roll up as tightly as possible. 

  8. Slice into 9-12 rolls with a sharp knife. Place rolls in the prepared baking dish, and cover tightly with plastic wrap. Allow to rise in a warm draft free place until doubled, about one hour to 90 minutes. 

  9. Preheat the oven to 375°F. Remove plastic wrap and bake for 25 minutes, or until rolls are golden brown and filling is bubbly.

  10. Frosting: With a hand mixer, mix together cream cheese, sugar, and vanilla. Spread over cooled sweet rolls. 






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