Vegan Cinnamon Rolls (No Yeast)
These vegan, yeast-free cinnamon rolls are a quick and delicious twist on a classic treat! Made without yeast, they’re soft, fluffy, and ready in a fraction of the time. With a rich cinnamon-sugar filling and a luscious non-dairy glaze, these rolls are perfect for satisfying your cravings—no long rising times required. Ideal for breakfast, brunch, or dessert, they’re a plant-based delight everyone will love!
Servings 9 cinnamon rolls
Ingredients
Dough
- 2 cups of all purpose flour
- 2 1/4 Tbsp baking powder
- 3 Tbsp white sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 3/4 cup almond milk
- 3 Tbsp vegan butter
Cinnamon Sugar Filling
- 1/2 cup coconut sugar (may sub brown sugar)
- 3 tsp ground cinnamon
- 2 Tbsp vegan butter
Non-dairy Cream Cheese Frosting
- 4 oz vegan cream cheese
- 1 Tbsp vegan butter
- 1/4 cup non-dairy yogurt
- 1 tsp vanilla bean or vanilla extract
- 3/4 cup powdered sugar (sifted)
Instructions
- Preheat oven to 350F and prepare your baking dish by greasing it with vegan butter or non-stick cooking spray. Vegan butter works best as it will give the dough a buttery flavor while cooking.
- In a large bowl, mix together flour, baking powder, white sugar, cinnamon, and salt. Set aside.
- In a small sauce pan over medium heat, melt the vegan butter and almond milk. Watch it carefully, you want to remove it just as it melts together. Pour this mixture into your dough and with a spatula, mix until well incorporated.
- A dough will start to form. Remove your dough from the bowl and place it on a clean floured surface. Flour your hands and start to kneed the dough until it is well incorporated. Place the dough back into the bowl and cover it with a damp towel. Let it rest for 15 minutes.
- In the meantime, mix your filling in a small bowl by combining coconut sugar, ground cinnamon, and melted vegan butter and whisk until well combined.
- After the 15 minutes are completed. Remove dough from bowl and kneed once more. Roll into a large ball and using a rolling pin, roll the dough out until it reached 10x 14. Using a knife, cut off the outer edges until a rectangle is formed.
- Once your dough is rolled out, spread 1 Tbsp of melted butter evenly, then spread filling mixture until it is evenly coated.
- Starting on the longer side, tightly roll the dough into a log. Using a knife, cut out 9 small portions.
- Add these portions to your prepared baking dish. Bake in the oven at 350 for 25 minutes.
- While the cinnamon rolls are baking, make the frosting mixture by combining vegan cream cheese, melted vegan butter, non-dairy yogurt, vanilla bean, and sifted powdered sugar in a small bowl.
- Drizzle over cinnamon rolls once they are done baking in the oven and ENJOY!
Notes
- Use Baking Powder or Baking Soda as a Leavening Agent: Without yeast, these ingredients are essential for achieving a light and fluffy texture. Be sure to measure accurately for the perfect rise.
- Roll the Dough While It’s Fresh: Yeast-free doughs tend to dry out quickly, so roll and assemble the cinnamon rolls as soon as the dough is mixed to maintain its moisture and pliability.
- Don’t Over bake: Yeast-free rolls cook faster than traditional ones. Keep a close eye on them and remove them from the oven when they’re just golden to avoid dryness.
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