Simple Vegan Cinnamon Rolls

December 7, 2015

December is busy, but I like it. The day after Thanksgiving starts a whirlwind of excitement, decorating, shopping, visiting, cooking, and celebrating. I know you’ve heard it before and I’ll tell you again. There is a reason we celebrate such a wonderful season and it means so much more than all of the hustle and bustle. Take time to clear your mind, do things that make you happy, and share joy with others who are a little less fortunate than you.


This past weekend, my in-laws were in town. To most, this may be a little overwhelming or maybe even dreadful but fortunately for me, it’s not. I really do love Wiley’s parents and love for them to visit. Whenever we have visitors, we like to pack our days full of all kinds of explorations. It’s hard to stay on track, especially with eating habits this time of year and when visitors are in town but I try to always start with a good breakfast.

This weekend, that breakfast just so happened to be cinnamon rolls! While they are not the most nutritious breakfast of all time, homemade treats with quality ingredients are always welcomed around here. I dream about holiday food and how I can make it less bad for your body and way better for your health. I usually don’t use wheat when I cook but some things are just hard to change. I used all purpose unbleached flour for these cinnamon rolls and I think it fits it just right.



Simple Vegan Cinnamon Rolls

Category: Recipes

Simple Vegan Cinnamon Rolls


  • 1 packet instant yeast
  • 1 cup +1/2 tablespoon unsweetened almond milk
  • 3 tablespoons + 2 tablespoons Earth Balance Vegan Butter
  • 1/4 tsp salt
  • 3 cups all purpose flour
  • 1 tablespoon cinnamon
  • 4 tablespoons raw sugar
  • ½ cup powdered sugar


  1. In a small saucepan, heat 1 cup almond milk to medium temperature and add 3 tablespoons vegan butter. Allow to cook until butter is melted. Once melted, removed from heat and allow to cool for about 5 minutes.
  2. Once the milk has cooled, transfer into a mixing bowl and add in the yeast packet and stir. Allow to rest for 10 minutes. Then sprinkle in salt.
  3. Add the flour in ½ cup at a time, stirring and incorporating mixture each time. Next transfer onto a lightly floured surface and kneed until well incorporated.
  4. Grease a mixing bowl with coconut oil and place dough ball in the bowl, cover with a towel and allow to rise for about one hour. I place my dough in the oven with the temperature off; it seems to rise best there.
  5. Once the dough has risen, remove from the bowl and roll out into a long rectangle on a floured surface. The dough should be about 1 inch thick.
  6. Melt the rest of the vegan butter and brush the entire surface of the dough. Combine the sugar and cinnamon and sprinkle the mixture onto the surface of the dough.
  7. Starting with the short end of the dough (not the long side), tightly roll the dough all the way to the other end. Once you have a long log, evenly cut 10 slices, using a serrated knife.
  8. Place the rolls in a greased 8-inch round cake pan, cover and allow to rise for another 10 minutes. Preheat oven to 350 degrees.
  9. Cook at 350 degrees for 27-30 minutes or until slightly golden.
  10. Mix the rest of the almond milk and the powdered sugar in a bowl and pour over the cinnamon rolls. If the mixture is too thin add more sugar, if it is too thick add more milk, teaspoons at time. Serve warm.

This recipe was inspired by the Minimalist Baker, The World’s Easiest Cinnamon Rolls recipe. To read try her recipe go to She certainly knows how to do delicious.

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