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Vegan Cinnamon Rolls Recipe


For the dough

  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 cup unsweetened plant milk we used homemade almond milk, luke warm
  • 4 tablespoons coconut oil melted
  • 1 tablespoon active dry yeast
  • 2 tablespoons coconut sugar
  • Pinch of salt

For the filling

  • 3 tablespoons coconut oil melted
  • 2 tablespoons cinnamon
  • 1/2 cup coconut sugar
  • *Optional - walnuts raisins for the filling
  • To serve: maple syrup


  • Combine the warm almond milk with coconut oil and yeast into a medium bowl, and let sit for 10 minutes.
  • In a large bowl mix the flours, sugar and salt.
  • Add the yeast mixture and mix to combine.
  • Use your hands to knead the dough for a few minutes - add a bit more flour if necessary. Knead until elastic but still slightly sticky.
  • Cover the bowl with a clean towel and let the dough rise for 1 hour at room temperature.
  • After the dough has doubled its size, transfer it onto a floured surface and roll it into a rectangle.
  • Preheat the oven to 180 C/ 360 F.
  • Mix the coconut oil with cinnamon and sugar into a bowl to obtain a paste.
  • Spread the paste onto the dough rectangle. You can sprinkle the walnuts and raisins at this step.
  • Use your hands to roll the dough tightly lengthwise, then cut it with a knife in approximately 2 inch slices.
  • Line a baking pan with parchment paper and arrange the rolls into the preferred shape, leaving some space between them.
  • Cover with a clean towel and let rise for 30 more minutes.
  • Bake for 30 mins until golden brown, then remove from the oven, and drizzle with maple syrup and coconut sugar, and set aside to slightly cool before serving. 
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