bite taken out of large cinnamon roll

Gooey Vegan Cinnamon Rolls

  • Author: thebananadiaries
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
  • Yield: 8 1x


These gooey vegan cinnamon rolls are so easy and fun to make! Drizzled with a vegan cream cheese icing, you’ll never know they’re dairy free! Gooey and fun to pull apart, they’re the perfect breakfast or brunch treat!



Vegan Cinnamon Buns:

  • 3 cups sprouted wheat flour*
  • 1 1/4 cup light coconut milk
  • 1/4 cup coconut oil or olive oil
  • 1 packet rapid rise yeast
  • 1/3 cup coconut sugar or regular sugar
  • 1 tbsp flour for dusting surface 

Vegan Cinnamon Rolls Filling:

  • 1/3 cup vegan butter, melted
  • 1 tbsp cinnamon
  • 1/3 cup coconut sugar

Vegan Cream Cheese Icing:

  • 1/2 cup vegan cream cheese
  • 1/4 cup maple syrup
  • 3 tbsp unsweetened dairy free milk


Vegan Cinnamon Buns:

  1. In a large bowl, whisk together the flour, coconut sugar, and yeast, then set aside. 
  2. Warm the coconut milk to 110F either in the microwave or on the stove.
  3. Pour the warmed coconut milk and the melted coconut oil or olive oil into the flour and either with a stand mixer or with a spoon and hands, mix the dough until it resembles a ball. When it is too thick, finish mixing the dough with your hands.
  4. Lightly flour a clean surface and begin to knead the dough for 8-10 minutes. 
  5. Lightly grease a clean large bowl with olive or coconut oil and lightly coat the cinnamon roll dough ball in olive oil as well.
  6. Place the kneaded dough into the greased bowl and cover tightly with plastic wrap. Place the bowl in a warm environment, either near a warmed oven or stove or outside if it is warm in the shade. Let the dough rise to double it’s size, about 30-40 minutes.
  7. When the dough has risen, lightly reflour a clean surface and remove the dough from the bowl. Punch down the dough lightly to release any air and then shape the dough into a large rectangle.
  8. Roll out the dough to be 12″ in width and 18″ in length. 
  9. Mix together the melted butter and vanilla extract, then lightly brush onto the dough. Sprinkle another 1/3 cup coconut sugar and 1 tbsp cinnamon evenly across the dough, brushing with the butter brush to make sure areas are even.
  10. Begin to roll the dough length wise and away from you. Make sure your rolls are tight. Then slice the cinnamon roll in half, slice the halves in half, and then do the same for the quarters so that you have 8 even cinnamon rolls.
  11. Preheat the oven to 350F and grease a 8×8 baking dish. Place the cinnamon rolls into the baking dish, and cover them lightly with tin foil or plastic wrap.
  12. Place the baking dish near the preheating oven to continue to rise for another 20-30 minutes, allowing the oven to reach its temperature for at least 15 minutes after it says 350F. 
  13. Place the cinnamon rolls into the oven and bake for 25-30 minutes, or until pillowy to touch (it will be firm yet will bounce back if you poke it).
  14. Remove from the oven and begin to prepare the icing.

Vegan Cream Cheese Icing:

  1. While the cinnamon rolls are cooling, combine the vegan cream cheese, maple syrup, and 1-2 tbsp of nondairy milk in a medium bowl with a hand mixer.
  2. If you want more of a drippy icing, add in another tablespoon or two of nondairy milk.
  3. Drizzle and smear the icing onto warm cinnamon rolls and enjoy!


* you can use regular flour if sprouted is unavailable. Just reduce the amount of coconut milk to 1 cup and knead for 2 minutes less.

  • Category: Breakfast
  • Method: baking


  • Serving Size: 1 roll with icing
  • Calories: 346
  • Sugar: 8
  • Sodium: 108
  • Fat: 21
  • Saturated Fat: 10
  • Carbohydrates: 37
  • Fiber: 5
  • Protein: 7
  • Cholesterol: 0

Keywords: cinnamon rolls, healthy cinnamon rolls, vegan cinnamon rolls, cinnamon buns, cinnamon rolls from scratch, dairy free, cream cheese icing