Vegan Brown Sugar Cinnamon Rolls

What’s not to love about warm, gooey cinnamon rolls fresh from the oven? These brown sugar cinnamon rolls are one of my favourite quick breakfasts. They’re soft, sweet, and packed with flavour. And the best part? There’s no yeast and no proving required. Just mix, roll, bake, and enjoy. Honestly, don’t mind me while I sit in the corner and eat the whole tray. They’re seriously so good.

Why You Should Make This Recipe

There’s something undeniably magical about pulling a tray of warm cinnamon rolls out of the oven. And when they’re homemade and take less than 45 minutes from start to finish, you’ll feel like a total star baker without all the fuss.

These rolls are soft, gooey, packed with cinnamon-sugar goodness, and come together in a flash. Perfect for a lazy weekend brunch or whenever the craving hits. Our favourite times of year to bake these are at Thanksgiving and of course, at Christmas as well.

In short, these cinnamon rolls are:

• Ready in under 45 minutes
• No yeast or proving time
• Completely dairy and egg-free
• Perfect for cozy weekend baking

Ingredients and Substitutions

This vegan recipe is super easy to adapt for different food allergies. It’s free from dairy, eggs, and nuts, but definitely not short on flavour. Honestly, I challenge anyone to tell the difference between these and a classic cinnamon roll!

Here’s what you’ll need:

For the Buttermilk Mixture:

• Plant-based milk (I usually use almond but as this is a nut-free recipe, oat milk is my preference)
• White Vinegar
• Vegetable oil – any light, neutral oil will work
• Vanilla bean paste (or extract)

For the Dough:

• Cake and pastry flour – check out my hand ‘how-to‘ guide to make your own
• White sugar – granulated or fine sugar
• Baking soda, Baking Powder and Salt

For the Filling:

• Plant-based butter – I prefer to use unsalted and always make sure it’s softened
• Brown sugar – whatever kind you have will work perfectly. If it’s hardened, soften it in the microwave first.
• Ground Cinnamon

For the Glaze:

• Icing sugar
• Vanilla bean paste
• Warm water

Gluten-Free Tip: swap the flour for your favourite 1:1 gluten-free baking blend (I love Bob’s Red Mill). You may need to adjust the liquid slightly depending on the blend you use.

How to Make Brown Sugar Cinnamon Rolls

Let’s walk through exactly how to make these soft, gooey vegan cinnamon rolls – no yeast, no eggs, and no dairy needed. This easy cinnamon roll recipe comes together in under 45 minutes, making it perfect for a quick weekend breakfast or cozy brunch treat.

Step 1: Make the Vegan Buttermilk

Start by combining 1 cup of plant-based milk (I like almond or oat milk) with 2 teaspoons of white vinegar in a small bowl or jug. Stir and let it sit for about 15 minutes until it curdles slightly. This simple trick creates a dairy-free buttermilk that reacts beautifully with baking soda and powder to make your rolls soft and tender.

Step 2: Add the Wet Ingredients

Once your buttermilk mixture is ready, whisk in 100 ml of vegetable oil and 2 teaspoons of vanilla bean paste (or extract). The mixture will look smooth and silky, plus the black specks of vanilla add to the depth of flavour that makes every bite feel special.

Step 3: Mix the Dough

In the bowl of your stand mixer, combine 330 grams of cake and pastry flour, 30 grams of granulated sugar, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1½ teaspoons of baking powder. Mix briefly to blend, then pour in your wet ingredients.

Don’t worry if it feels softer and stickier than a typical yeast dough – that’s exactly what makes these cinnamon rolls so soft and fluffy when they bake up.

Step 4: Roll Out the Dough

Lightly flour a piece of parchment paper and turn the dough onto it. If your kitchen is humid, sprinkle a bit more flour on top and on your hands to prevent sticking and make it easier to handle. Place another sheet of parchment over the top and roll the dough into a 10×10 inch square.

Pro Tip: Rolling between parchment paper keeps cleanup easy and helps prevent tearing.

Step 5: Add the Cinnamon-Sugar Filling

Spread softened plant-based butter over the dough. You’ll need around 75 grams, or enough to fully coat it. That being said, don’t skimp on the butter – it helps the sugar-cinnamon filling stick and gives that rich gooey interior.

In a small bowl, mix 55 grams of brown sugar with 1 tablespoon of cinnamon and sprinkle evenly across the surface. Gently press the mixture into the butter so it adheres and has an even coverage. Tip: If your brown sugar is clumpy, warm it briefly in the microwave to loosen it.

Step 6: Roll and Slice the Dough

Using the parchment to guide you, roll the dough tightly into a log, seam side down. Fold the ends slightly to keep the cinnamon sugar filling in place, then cut the log in half, and cut each half into quarters to make 8 equal rolls. This halving method keeps the rolls consistent without any need for measuring.

Step 7: Bake the Cinnamon Rolls

Place the rolls on a parchment-lined baking tray, spacing them slightly apart so they have room to spread. Bake in a preheated oven at 400°F (200°C) for 15-17 minutes, or until golden brown and fragrant. You’ll smell the cinnamon filling as they bake and OMG, it’s absolutely heavenly!

Tip: Keep a close eye near the end of baking – slightly underbaked rolls will stay soft and gooey inside.

Step 8: Make the Vanilla Glaze

In a small bowl, combine 120 grams of icing sugar and ½ teaspoon of vanilla bean paste. Gradually stir in 2–3 teaspoons of warm water until smooth and pourable.

Adjust the consistency to your preference: thicker for a creamy drizzle, thinner for a glossy glaze that melts into the warm rolls. I love the way the glaze finishes them off!

Step 9: Glaze and Serve

Once baked, drizzle the warm rolls generously with your vanilla glaze. Let them cool slightly (if you can wait that long!) and enjoy while they’re still warm and soft.

These vegan cinnamon rolls are absolutely best fresh, but they also reheat beautifully – just pop them in the microwave for 15 seconds to bring back that bakery-fresh texture.

I have made so many different variations of this recipe over the years. Feel free to play around with different fillings, adding some dried fruit works wonderfully as well for an extra texture twist.

You can even adjust the slices and create thinner, smaller cinnamon rolls, like these below:

Common Questions

Craving More?

If you love easy breakfasts as much as I do, you’ve got to try my Fluffy Vegan Pancakes or The Best Banana Bread next. Both are family favourites in our house and just as simple to make as these cinnamon rolls. Because honestly, there’s nothing better than starting the day with something warm, sweet, and made from scratch. For more breakfast suggestions, check out some of my kids’ allergy-friendly favourites:

• Mini Banana Loaf Cakes – serve warm with vegan butter – yum!
• Easy Breakfast Cinnamon Rolls (vegan) – another popular breakfast option
• Blueberry Burst Muffins – My husband’s favourite grab-n-go treat

Vegan Brown Sugar Cinnamon Rolls

Bake Angel

There’s something undeniably magical about pulling a tray of warm cinnamon rolls out of the oven. And when they’re homemade and take less than 45 minutes from start to finish, you’ll feel like a total star baker without all the fuss. These rolls are soft, gooey, packed with cinnamon-sugar goodness, and come together in a flash. And the best part? There’s no yeast and no proving required and they're dairy-free, eggless and nut-free. Just mix, roll, bake, and enjoy.

5 from 1 vote

Print Recipe Pin Recipe Jump to Video

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Canadian

Servings 8 rolls

Equipment

• Parchment Paper
• Baking Tray
• Stand Mixer
• Mixing Bowl
• Pastry Brush

Ingredients

  

1x2x3x

For the Buttermilk

• 235 ml Plant Based Milk (1 US Cup)
• 2 tsp White Vinegar
• 100 ml Vegetable Oil (any light oil will work)
• 2 tsp Vanilla Bean Paste (extract also works)

For the Dough

• 330 grams Cake and Pastry Flour
• 30 grams White Sugar
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/2 tsp Baking Powder

For the FIlling

• 75 grams Plant Based Butter
• 55 grams Brown Sugar
• 1 tbsp Cinnamon

For the Glaze

• 120 grams Icing Sugar
• 1/2 tsp Vanilla Bean Paste (or extract)
• 2-3 tsp Warm Water

Instructions

 

Make the Vegan Buttermilk

• In a small bowl or jug, combine 235 ml Plant Based Milk with 2 tsp White Vinegar.
• Stir and let sit for 15 minutes to curdle slightly. 💡Tip: This is a super easy way to create a dairy-free buttermilk substitute. The acid reacts with the baking soda and powder to give lift and tenderness to the dough.

Add the Wet Ingredients

• To the buttermilk, add 100 ml Vegetable Oil and 2 tsp Vanilla Bean Paste (or vanilla extract)
• Whisk everything together and set aside. 💡Tip: Vanilla bean paste gives a deeper flavour and those lovely black specks throughout the glaze and rolls.

Mix the Dough

• In the bowl of your stand mixer, add 330 grams Cake and Pastry Flour, 30 grams White Sugar, 1/2 tsp Baking Soda, 1/2 tsp Salt, and 1 1/2 tsp Baking Powder. Mix with the paddle attachment until well combined then make a well in the centre of the dry mix, then pour in the buttermilk mixture.
• Stir slightly, then let your stand mixer do the rest until you get a wet, sticky dough. 💡Tip: This dough should be on the wet side – that's what gives the final rolls their amazing fluffy texture.

Roll Out the Dough

• Lightly flour a piece of parchment paper, then turn the dough out onto it. If it’s very humid (like it often is in my kitchen!), sprinkle a bit more flour over the top and on your hands to make it easier to work with.
• Place another piece of parchment over the dough and roll it into a 10×10 inch rectangle. 💡Tip: Rolling between parchment sheets helps prevent sticking -especially helpful in humid kitchens. It also makes cleanup easier!

Add the Cinnamon-Sugar Filling

• Brush the dough with 75 grams Plant Based Butter or enough to evenly coat. In a small bowl, mix 55 grams Brown Sugar and 1 tbsp Cinnamon, then sprinkle evenly over the buttered dough.
• 💡Tip: If your brown sugar is clumpy, warm it slightly in the microwave or break it apart with your fingers before sprinkling.

Roll and Slice the Dough

• Use the parchment paper to help roll the dough tightly into a log, seam side down. Fold in the ends slightly to keep the filling from falling out when slicing.
• Slice the log in half, then halve each piece again until you have 8 equal rolls. 💡Tip: Halving each time helps keep your rolls evenly sized without measuring.

Bake the Cinnamon Rolls

• Place the rolls onto a parchment-lined baking tray, leaving space in between to allow for spreading. Bake in a preheated oven at 400°F (200°C) for 15-17 minutes, until golden brown.
• 💡 Tip: Don't overbake! They should be golden on top and soft and gooey inside.

Make the Vanilla Glaze

• In a bowl, mix 120 grams Icing Sugar, 1/2 tsp Vanilla Bean Paste. Gradually add 2-3 tsp Warm Water until you reach a drizzling consistency.
• 💡 Tip: You can control how thick or thin your glaze is. I like mine just thick enough to slowly melt over the warm rolls.

Glaze and Serve

• Once the rolls are out of the oven, drizzle the glaze generously over them using a spoon. Let cool for about 15 minutes on the tray – or eat while still gooey and warm!
• 💡Tip: The contrast between the slightly crisp edges and the soft, sweet centre is irresistible! These are best enjoyed warm, but they’re just as delicious the next day when reheated. Pop in the microwave for 15 seconds and enjoy!

Video

Notes

• Yield: This recipe makes 8 cinnamon rolls.
• Storage: if you have enough will-power to save some for another day, pop them in an airtight container at room temperature for up to 3 days. 
• Reheating: these cinnamon rolls are best served warm so I recommend reheating them in the microwave in 15-second intervals for that perfect warm hug. 
• Need a gluten-free version? Swap the flour for your favourite 1:1 gluten-free flour alternative. You might need to increase the liquid slightly if it feels too dry. 

Tried this recipe? Let us know!Leave a 5-star rating below. Mention us @itsbakeangel and tag #makeitwithbakeangel!