Looking for a sweet and indulgent breakfast treat that’s completely vegan? Look no further than these easy and delicious vegan cinnamon rolls! Made with simple ingredients, these rolls are sure to satisfy your cravings for something warm and comforting in the morning. So grab your apron and get ready to bake up a batch of these tasty treats in less than 30 minutes – your taste buds (and your belly) will thank you!
Why I Made this Recipe
I am not a fan of cereal in the morning and often want to make a treat for us on the weekend that doesn’t take a great deal of time or effort. This recipe is an updated version of a bake along video that I made in 2021. Check out the video in the recipe card if you prefer to watch the step by step process.
Why You Need to Make These
You know what it’s like. The kids are driving you crazy as they’re ‘hangry’ first thing in the morning and you want to make something different for breakfast. This recipe never disappoints and will literally be in their bellies within 30 minutes. Quick enough to get in the oven so you can enjoy a well-deserved tea or coffee while they bake.
This recipe is quick and easy, uses no yeast (so no waiting around for them!) and will definitely impress your family. They honestly won’t believe that you whipped them up so fast or that they are also plant-based!
Ingredients and Substitutions
This is a vegan recipe that can easily be tweaked to suit a gluten free diet. Read on below for my substitution suggestions and also my FAQs for more recipe tips.
For the dough
Flour: I like to use cake and pastry flour in my cinnamon rolls. This helps to add a nice soft consistency that still holds up well in the oven. Don’t have any? Check out my handy hack to make your own with regular pantry ingredients. This hack also includes a gluten free option.
Flour additions: I am adding baking soda, baking powder and salt to the flour to add both puff and spread to our cinnamon rolls. The salt also helps with the leavening process and enhances the flavours.
Sugar: to create a sweet dough, I am adding a small amount of brown sugar (my favourite). Sub with white sugar if you prefer.
Buttermilk: did you know that by combining plant based milk and white vinegar you can make your own buttermilk? Read my detailed post on buttermilk here. Just add 1 tbsp white vinegar to 1 cup (240ml) of milk, stir and allow to sit for 5-10 minutes. It really makes a difference to baked goods. Not a fan? Sub with whichever milk you normally bake with.
Fat: the dough needs some fat and I chose to use vegetable oil as it’s nice and easy. You could use melted butter if you prefer.
Flavouring: a personal preference but I honestly feel that adding a little bit of vanilla bean paste really compliments the cinnamon roll filling. Use vanilla extract if you prefer.
And yes, there’s no yeast in these! I didn’t forget to add it in – these are quick cinnamon rolls which means no resting/proving time. Perfect!
For the Filling
This is often the bone of contention in our family. And quite honestly you can switch up the filling to suit your own personal tastebuds or the change in seasons. I am using melted butter, brown sugar (did you expect anything else, lol) and ground cinnamon. I actually have a mild cinnamon allergy so will often leave that out but as this is a cinnamon roll recipe, we’re keeping it in.
For the Maple Glaze
I am keeping it really simple by adding a maple glaze to the rolls which uses icing sugar, maple syrup (Canadian of course!) and some water to thin it down. Omit the maple syrup if you’re not a fan (but seriously who isn’t!?!). And guess who completely forgot to photograph the ingredients! Ooops.
How to Make Easy Cinnamon Rolls
So I love that there is really no major prep involved with this recipe. Start by preheating your oven to 400°F and gathering all of your ingredients. Line a 9 inch round cake pan with parchment paper. You do not need to wait for anything to come to room temperature either which makes it great if you want a quick treat!
To Make the Dough
Combine 240ml milk and 1 tbsp white vinegar in a jug, stir and allow to curdle for 5-10 minutes. Add in 100ml vegetable oil and 2 tsp vanilla bean paste. Stir to combine.
In a stand mixer bowl, add 360 grams cake and pastry flour, 30 grams brown sugar, 0.5 tsp salt, 0.5 tsp baking soda, 1.5 tsp baking powder and stir to combine. I normally use the paddle attachment on my stand mixer for the first part of this recipe.
Add the wet ingredients to the bowl and stir to combine. Switch to the dough hook and knead for 2 minutes.
Dump the mix out on to a floured surface and knead to bring it all together. Roll out between 2 pieces of parchment paper to roughly 12 inches x 12 inches.
To Make the Filling
Combine 60 grams brown sugar and 2 tsp cinnamon in a bowl. Brush the melted butter on top of the dough then sprinkle on the brown sugar and cinnamon.
Roll up the dough, like a swiss roll, then cut up into 10 pieces. Don’t worry if some of the sugar falls out of the sides. I usually sprinkle extra on top before baking. I try to tuck under the ends as well so that they stay together while baking.
Place the cinnamon rolls in a lined 9 inch round cake pan and bake for 15-17 minutes. You can also use a baking sheet if you don’t have a round cake pan.
To Make the Glaze
Add 120 grams icing sugar and 1 tsp maple sugar to a bowl. Stir together then add water to thin to a slightly pourable consistency. Drizzle over the warm cinnamon rolls and eat immediately.
Easy Breakfast Cinnamon Roll FAQs
Yes, you can make the dough ahead of time, store it in the fridge overnight and then bake them fresh in the morning. But, don’t forget that this is a quick recipe and overnight resting is not required!
The beauty of this recipe is that there is no yeast used. As such, there is no proofing/resting time required. Simply make and bake. You’ll be enjoying these within 30 minutes of starting the recipe.
Store any leftover cinnamon rolls in an airtight container at room temperature for 2-3 days. I highly recommend warming them in the microwave when you’re ready to dig in. Reheat for 10-15 seconds and enjoy!
Absolutely. Check out my ingredients and substitutions guide above for a quick GF flour hack.
Craving More Breakfast Options?
- Check out my fluffy pancake recipe. We make this recipe at least once a week as our kids are obsessed with pancakes and maple syrup.
- Blueberry burst muffins are a great grab and go breakfast option.
Easy Breakfast Vegan Cinnamon Rolls
For the Dough
- 240 ml Plant Based Milk 1 US Cup)
- 1 tbsp White Vinegar (15 ml)
- 360 grams Cake and Pastry Flour (3 US Cups)
- 30 grams Brown Sugar (2 heaped tbsp)
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 1.5 tsp Baking Powder
- 100 ml Vegetable Oil (Just over 1/3 US Cup)
- 2 tsp Vanilla Bean Paste (10 ml)
For the Filling
- 75 grams Plant Based Butter (unsalted) (melted)
- 60 grams Brown Sugar (just over 1/4 US Cup)
- 2 tsp Ground Cinnamon
For the Maple Glaze
- 120 grams Icing Sugar (1 US Cup)
- 1 tsp Maple Syrup (5 ml)
- Water to thin
- Preheat your oven to 400°F / 200°C and gather all of your ingredients. You do not need to wait for anything to come to room temperature! Line a 9 inch round cake pan with parchment paper.
To Make the Dough
- Combine 240ml milk and 1 tbsp white vinegar in a jug, stir and allow to curdle for 5-10 minutes. Add in 100ml vegetable oil and 2 tsp vanilla bean paste. Stir to combine.
- In a stand mixer bowl, add 360 grams cake and pastry flour, 30 grams brown sugar, 0.5 tsp salt, 0.5 tsp baking soda, 1.5 tsp baking powder and stir to combine.
- Add the wet ingredients to the bowl and stir to combine. Switch to the dough hook and stir for 2 minutes.
- Knead on a floured surface then roll out between 2 pieces of parchment paper to roughly 12 inches x 12 inches.
To Make the Filling
- Combine 60 grams brown sugar and 2 tsp cinnamon in a bowl.
- Brush the melted butter on top of the dough then sprinkle on the brown sugar and cinnamon.
- Roll up the dough, like a swiss roll, then cut up into 10 pieces. Don't worry if some of the sugar falls out of the sides. I usually sprinkle extra on top before baking.
- Place the cinnamon rolls in a lined 9 inch cake pan and bake for 15-17 minutes.
To Make the Glaze
- Add 120 grams icing sugar and 1 tsp maple sugar to a bowl. Stir together then add water to thin to a slightly pourable consistency.
- Drizzle over the warm cinnamon rolls and eat immediately.
- This recipe is an updated version of the bake along video that I made in 2021. Check out the video if you prefer to watch the step by step process.
- Store any leftover cinnamon rolls in an airtight container on the counter for 2-3 days. Warm up in the microwave before serving.
- To make your own cake and pastry flour, check out my handy flour quick hack.
- Check out the full recipe post to adapt the ingredients for your own dietary requirements.
- Nutrition information is based on 1 cinnamon roll per serving with approximately 10 servings per recipe. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.