Many people often shy away from making homemade cinnamon rolls, as the recipes are usually complicated and time-consuming, so they go to the shop and buy the unhealthy versions instead.
This vegan cinnamon roll recipe is surprisingly really easy and quick to make. I have tried and tested it dozens of times and has now become my go-to recipe for the perfect moist and rich dairy free cinnamon rolls.
As you will see by looking at the list of ingredients, this recipe doesn’t require much and I really think anyone can make it. You just need a few basic ingredients that you probably already have in your cupboards, like all-purpose flour, dry yeast, plant-based milk, and cinnamon.
For those who are on a strict diet, I have replaced refined sugar with naturally sweet ingredients like sugar-free maple syrup and Medjool dates.
For even more deliciousness, I suggest you serve them with the icing suggested in the recipe, but this is of course totally optional! They are just as good plain or with your favorite spread.
Before we start I just want to reiterate why you will love this cinnamon rolls recipe:
- The recipe is very easy to follow– these vegan cinnamon rolls are really easy to make and accessible to any level of cook.
- This cinnamon rolls recipe is versatile – you can replace the cinnamon sugar with chocolate spread, fruit, or even a savory topping!
- The cinnamon rolls store well – The rolls freeze very well and are just as good (if not better) after reheating.
- The perfect blend of comfort and diet food! – These dairy-free cinnamon rolls are the perfect snack to fit your diet. They are free of refined sugar, high in protein, totally dairy free and suitable for vegans.
Yield: with a 8 x 8 inch baking dish, you will get 9 rolls.
Here are the main ingredients you will need to make these vegan cinnamon rolls.
To make the dough
- 2 cups (272g) wholemeal bread flour
- 1 packet of active dry yeast (7g)
- 1 tbsp of ground flax seeds
- 1 1/3 cups (185ml) almond milk or any other dairy free milk like oat milk or hazelnut milk.
- 2 tbsp of sugar-free maple syrup
- 1 tbsp of coconut oil (melted) or olive oil
- 1 tbsp ground cinnamon
To make the Topping
- 1/2 cup (68g) pecans or 1/4 cup of homemade pecan butter
- 2 medium ripe bananas
- 6 medjool dates (pitted) you can replace with granulated sugar like coconut sugar or brown sugar
- 1 tbsp ground cinnamon
To make the non-dairy cream cheese glaze:
- 2 tbsp almond milk
- 1 cup (136g) of vegan cream cheese
You can also try my recipe on how to make vegan cream cheese frosting.
Dairy free cinnamon rolls recipe
Prepare the Dough: Heat the almond milk until it is warm. Then pour into a small bowl and add active dry yeast and sugar-free maple syrup. Let it rest for about 5 minutes.
Prepare your flax seeds: Put the flaxseeds into a separate bowl, and add 3 tablespoons of water. Let it soak for a few minutes. This will help to bind the cinnamon buns together.
Now mix the flour, cinnamon, and melted coconut oil in a large bowl and stir while gradually adding the yeast mixture.
Empty the dough onto a floured surface and knead for about 20 seconds then put the dough ball in a bowl and cover with a tea towel or plastic wrap and set it aside in a warm place to let the dough rise. The dough should double in size after an hour.
Prepare the filling: Blend the pecan nuts, bananas, and Medjool dates together until smooth.
Preheat oven to 350°F (180°C)
Once the dough has doubled in size, roll it out on a lightly floured surface into a large rectangle.
Spread the filling evenly over the dough, then roll the dough into a tight snake shape. Cut into 8-10 slices.
Place the cinnamon rolls into a greased baking dish, then cover with a tea towel and let rest for about 20 minutes.
Bake the cinnamon buns for 25-30 minutes until golden brown, then remove them from the oven and let them cool down before adding the glaze.
Make the glaze: mix the vegan cream cheese and almond milk together. Add a little sugar-free maple syrup if you like it sweet.
Then coat the top of your warm cinnamon rolls and enjoy!
Yeast does not react well with ingredients that are too cold, so make sure to use room temperature ingredients, especially the non dairy milk.
It is extremely important to use dry yeast that is still active. If you are not sure of the expiration date of your yeast, I suggest you proof it before using it.
How to proof my active dry yeast?
To proof your yeast, mix a packet of dry yeast with 120 ml of water at about 122° F (50°C), and a teaspoon of sugar. 122° F is the ideal temperature to activate the yeast without killing it.
If your water is too cold or too hot, the yeast will not activate properly, so I recommend using a thermometer.
Let the yeast rise, for at least 10 minutes. Normally after 15 minutes, it should be ready. If it is not, then the yeast is no longer good.
The best place to store your yeast is in the freezer or refrigerator. I keep mine in the fridge, but the freezer makes it last much longer.
How to store dairy free cinnamon rolls?
You can store cinnamon rolls for about 3 days at room temperature or in the freezer for up to 2months.
To reheat dairy free cinnamon rolls, simply put them in the oven at 320° F (160° C), or in the microwave for a minute or two.
A kitchen scale or measuring cups: This is essential to ensure you measure your ingredient correctly
Large and small bowls to mix our dough and flaxseed mix ingredients
The baking dish of your choice (here is the 8 x 8 inch Pyrex dish that I use).