The Best Vegan Cinnamon Rolls You’ll Ever Eat

The fluffiest, softest, most decadent vegan cinnamon rolls you’ll ever taste. With only 8 ingredients, this recipe couldn’t be simpler – and it’s entirely plant based! Vegan comfort food at its best.

Let’s make vegan cinnamon rolls. How difficult can it be? (Spoiler alert: not at all.)

Sure, there’s eggs and butter and milk in the “usual” cinnamon roll dough, and a whole lot of cream cheese in the frosting… but are these really crucial to capture the essence of a good cinnamon roll?

You see, this is how I develop vegan (or gluten-free or whatever-free) recipes. I search for the very best recipes online, and then strip them down to their bare bones. I look at every ingredient and decide its role and importance.

Seriously, say hello to big, fluffy cinnamon rolls packed with a cinnamon brown sugar filling and glazed with a vanilla cream cheese glaze that drips into the middle and soaks every single bite.

Descriptive, yes. Delicious, absolutely.

Healthy? Not so much. But sometimes you need something a little indulgent for moments in your life that require a little something special.

So let me tell you about these sweet fluffy rolls of love because they’ll be a recipe you’ll never forget.

There’s no point starting from scratch. Why would I try to completely re-invent cinnamon rolls, when other people have spent years and decades perfecting the recipe? My aim is to give you a VEGAN cinnamon roll recipe that tastes just as good as the “original”. To do that, I first need to find the best original.
The best original is usually an average of many very good recipes. (I’m a scientist at heart, so taking averages and comparing variables and pondering trends is kinda my thing.)

And then, the fun begins.


  • 2/3 cup warm water
  • 1/3 cup + 1 tbsp warm soy or almond milk
  • 1/3 cup + 2 tbsp sugar
  • 2 3/4 tsp active dry yeast
  • ¼ tsp salt
  • ¼ cup + 1 tsp coconut oil, melted
  • 3 cups + 2 tbsp all-purpose flour


  • ¼ cup vegan butter or coconut oil (plus extra)
  • 1-2 tsp cinnamon
  • ¼ cup coconut sugar (or brown sugar) (plus extra)
  • 1/3-1/2 cup raisins
  • 1/3-1/2 cup pecans, chopped (plus extra)

Pecan Raisin Glaze:

  • ¼ cup brown sugar
  • 2 tbsp vegan butter or coconut oil
  • 2 tbsp pecans (optional)
  • ¼ cup soy or almond milk

Cashew Drizzle:

  • ½ cup raw cashews, soaked
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • ¼ cup icing sugar
  • 2-4 tbsp almond milk (plus more to thin, as necessary)


  1. Cinnamon Buns
  2. Combine all dough ingredients in a stand mixer with a dough hook attachment. Knead for 6-8 minutes or until the dough is smooth and elastic.
  3. Coat the dough ball in a light amount of canola oil, place in a large bowl and cover with a damp dish towel. Let the dough ferment at room temperature until doubled in size.
  4. On a lightly floured surface, roll the dough out into an approx. 19" X 16" rectangle. Spread evenly with 1/4 cup vegan butter or coconut oil, 1 tbsp cinnamon, 1/4 cup coconut or brown sugar, raisins and pecans.
  5. Starting from the longest edge closest to you, roll the dough away from you (encasing the filling inside.) Place the rolled dough seam side down and cut into 8 equal pieces.
  6. Line an 8" cast iron skillet or baking pan with parchment paper, spread with a little bit of vegan butter or coconut oil, top with a sprinkle of coconut or brown sugar and some chopped pecans. Place a single cinnamon bun, cut side facing up, into the center of the pan and group the remaining buns around the center one. Cover with plastic wrap and a damp tea towel and refrigerate overnight to rise.
  7. The next morning, take cinnamon buns out of the fridge and bring them to room temperature. Preheat oven to 300F. Bake cinnamon buns for 35-40 minutes. Important: About 1/3 of the way through cooking, cover them with a layer of aluminum foil to prevent them from getting too brown.
  8. Pecan Raisin Glaze
  9. Combine all ingredients, bring to a simmer in a small saucepan and cook for 5-10 minutes over low heat. Pour immediately over warm cinnamon buns, working some of the pecans and raisins into the crevices on top.
  10. Cashew Drizzle
  11. Combine all ingredients in a high speed blender, blend until smooth and creamy. Add more almond milk to thin if necessary. Drizzle over nearly cool cinnamon buns for the best appearance. (For cashew frosting: Reduce almond milk to 1 tbsp. Do not thin with additional almond milk. Chill before whipping with a whisk and spreading over cooled cinnamon buns.)

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