Homemade Vegan Cinnamon Rolls (Quick, No Yeast)

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Who’s ready for some quick and easy, soft and fluffy, Homemade Vegan Cinnamon Rolls made with no yeast, no dairy and no eggs!  Homemade cinnamon rolls the best, especially when you can have them within the hour!

We seem to do everything on a whim, so this vegan cinnamon roll recipe is the perfect solution to our quick cinnamon roll prayers.

Ultimate Vegan Cinnamon Rolls (Quick, No Yeast)

Ever have one of those days, when you’re absolutely craving freshly baked cinnamon rolls, but dislike the notion of waiting for hours for your dough to proof and then bake?  Hellooooo, of course we have those days, that’s why this no proofing homemade cinnamon roll recipe is perfect for exactly that reason!

Amazingly, there is no yeast, no eggs, and they taste out of this world yummy!  We used almond milk and vegan butter to make them vegan all the way.   

Since we are vegan, non-dairy items are essential to make them plant-based friendly. Substitutions can be made for the milk and butter, if you don’t have those items on hand though. 

Ultimate homemade Vegan Cinnamon Rolls (Quick, No Yeast recipe)

Why We Love this Easy and Quick No Proofing Homemade Cinnamon Roll Recipe Method!

The ‘waiting game’ of proofing, Ugh…guess what?!  Less proofing time, actually all we are doing is the letting the dough rest for 10-15 minutes before we roll out our cinnamon rolls!

Proofing is a step in the preparation of yeast breads and rolls, where the dough has to rest and rise a final time before baking.  It requires a good portion of your day with lots of interruptions.

Here we’ve solved that problem by doing everything in a consistent order, without the long wait time of proofing!  So that means you get to have homemade vegan cinnamon rolls sooner!   

Ultimate homemade Vegan Cinnamon Rolls (Quick, No Yeast recipe)

You need to make these soft and fluffy pull-apart cinnamon rolls, so you can have these in your sweet little paws in an hour or so right? That’s the goal!

The whole house will smell delicious!  And just wait until you taste these buttery, heavenly, iced cinnamon rolls!  

Ultimate homemade Vegan Cinnamon Rolls (Quick, No Yeast recipe)

Gather Your Ingredients for This Vegan Cinnamon Roll Recipe

Vegan Dough

Melted Butter Layer

Cinnamon Sugar FIlling

Vanilla Icing

Ultimate homemade Vegan Cinnamon Rolls (Quick, No Yeast recipe)

How to Make Ultimate Homemade Vegan Cinnamon Rolls (Quick, No Yeast)

Vegan Dough

  1. In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour to get a coarse, grainy texture. Add in the non-dairy milk and stir to combine to make a shaggy dough.
  2. Knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. If the dough is sticky, add a Tbsp of flour at a time, until it’s no longer sticky.
  3. Let the dough rest in the bowl for 10 – 15 minutes before proceeding. This allows for the best dough texture, as it will become more stretchy.
  4. While dough is resting, preheat your oven to 400F (200C). Line with parchment paper or grease an 8″ or 9″ baking dish. We used an 8″ springform pan.
  5. Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 1/3 to 1/2 of an inch for roll thickness. If you want more cinnamon layers, roll thinner, for thicker cinnamon layers, roll thicker.

Melted Butter Layer

  1. Pour the melted vegan butter over the rolled out dough and spread evenly over the dough with pastry brush or back of spoon.

Cinnamon Sugar Filling

  1. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.

Make the Rolls!

  1. Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut cinnamon rolls by gently sawing with the knife. Start in the middle first and work your way cutting your rolls to get 8 – 10 rolls.
  2. Place the cinnamon buns in the baking dish, making sure they expand into each other to get soft, fluffy rolls. Keep in mind if they are too far apart, they could get crispy, just a little room between each roll is good for nice pull-apart cinnamon rolls! Bake for 30-35 minutes until puffed up and very lightly golden.

Vanilla Icing

  1. Combine the powdered sugar, softened vegan butter, vanilla extract and non-dairy milk together in a small bowl using a whisk. Spread the icing over the cinnamon rolls while they’re still warm, so the icing melts down into the cinnamon rolls. Enjoy!

Ultimate homemade Vegan Cinnamon Rolls (Quick, No Yeast recipe)

Other Pan Options

We made a small batch of cinnamon rolls made in an 8″ springform pan.  They could also be made in a 9″ baking pan as well.  If you want a larger batch, just double the recipe and use a 9×13 pan.

Storing Vegan Cinnamon Rolls

Leftovers can be left at room temperature or refrigerate up to 3 days.  You can place this no proofing homemade cinnamon roll recipe in the freezer with their icing, in an airtight container.  They will thaw nicely at room temperature.

tutorial vegan roll recipeEasy Vegan Cinnamon Rolls for Pinterest

Easter is this weekend and these would be the perfect addition to your morning breakfast or brunch.  Who are we kidding, they’re perfect for EVERY weekend! 

For more Easter recipe ideas, you’ll love these 25 Vegan Easter Brunch & Dessert Ideas.  Check out this luscious carrot cake or chocolate bunny cake too!  We’re all in!

Save this recipe for all the holidays and weekends, because we simply cannot do without these Ultimate Homemade Vegan Cinnamon Rolls (Quick, No Yeast) from this point on!

More Delicious Vegan Recipes!

 

Ultimate Vegan Cinnamon Rolls (Quick, No Yeast)
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5 from 1 vote

Ultimate Homemade Vegan Cinnamon Rolls (Quick, No Yeast)

These are the perfect solution to our quick cinnamon roll prayers for quick and easy ultimate, soft and fluffy Ultimate Vegan Cinnamon Rolls with no yeast, no dairy and no eggs!
Prep Time30 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, quick rolls, vegan breakfast, vegan cinnamon rolls
Servings: 8 Servings
Calories: 402kcal

Ingredients

Vegan Dough

  • 2 & 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter cut into small cubes, use right from fridge
  • 1/2 cup + 2 tablespoons non-dairy milk we used unsweetened almond milk

Melted Butter Layer

  • 3 tablespoons vegan butter melted

Cinnamon Sugar FIlling

  • 1/2 cup organic brown sugar
  • 1 1/2 teaspoons cinnamon

Vanilla Icing

  • 1 1/4 cups organic powdered sugar
  • 2 tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon non-dairy milk we used unsweetened almond milk

Instructions

Vegan Dough

  • In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour to get a coarse, grainy texture. Add in the non-dairy milk and stir to combine to make a shaggy dough.
  • Knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. If the dough is sticky, add a Tbsp of flour at a time, until it's no longer sticky.
    Let the dough rest in the bowl for 10 - 15 minutes before proceeding. This allows for the best dough texture, as it will become more stretchy.
  • While dough is resting, preheat your oven to 400F (200C). Line with parchment paper or grease an 8" or 9" baking dish. We used an 8" springform pan.
  • Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 1/3 to 1/2 of an inch for roll thickness. If you want more cinnamon layers, roll thinner, for thicker cinnamon layers, roll thicker.

Melted Butter Layer

  • Pour the melted vegan butter over the rolled out dough and spread evenly over the dough with pastry brush or back of spoon.

Cinnamon Sugar Filling

Make the Rolls!

  • Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut cinnamon rolls by gently sawing with the knife. Start in the middle first and work your way cutting your rolls to get 8 - 10 rolls.
  • Place the cinnamon buns in the baking dish, making sure they expand into each other to get soft, fluffy rolls. Keep in mind if they are too far apart, they could get crispy, just a little room between each roll is good for nice pull-apart cinnamon rolls! Bake for 30-35 minutes until puffed up and very lightly golden.

Vanilla Icing

  • Combine the powdered sugar, softened vegan butter, vanilla extract and non-dairy milk together in a small bowl using a whisk. Spread the icing over the cinnamon rolls while they're still warm, so the icing melts down into the cinnamon rolls. Enjoy!

Notes

We made a small batch of cinnamon rolls made in an 8″ springform pan.  Could also be made in a 9″ baking pan as well, but if you want a larger batch, just double the recipe.  
 
Leftovers, leave at room temperature or refrigerate up to 3 days.  You can place them in the freezer, with icing , in an air-tight container, then let thaw completely at room temperature as another option, which is a great option!

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Recipe from It Doesn’t Taste Like Chicken  We doubled the icing with a few other modifications.

 


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18 Comments

    1. Hi Daniela, for this recipe it will be hard to find a good substitute for the butter. I haven’t tried subbing anything out for the butter so I’m not sure if this will work, but if you’re willing to experiment a bit you could try a nut butter mixed in equal proportions with an oil (like coconut or canola).

  1. Hello! I am dairy free but not vegan, is there another option I can use to reduce the amount of butter this recipe calls for to make the dough?

    Thank you!

  2. 5 stars
    This is genius! Thank you so much for this recipe, I never imagined I could have cinnamon rolls that are healthy and don’t take a lot of $$$$ and time to make. Again, thank you so much. I just tried it and I used whole spelt flour, plus I can’t actually add any sugar like even brown or coconut, so I went with sunchoke syrup. Needless to say it was way too liquidy for proper cinnamon rolls shale and the rolls didn’t rise or really separate inside BUT it was still so so so so delicious. I don’t mind leaving it just as a cake type of thing.

    However, if you have any idea as to what I can do about the sugar? I suspect it affects the texture and makes it kinda grainy and more realistic. I just mixed in some flour so that the syrup is not too liquid, but maybe there’s something else I could do?

    Thank you so much again!

  3. Can I make these ahead of time? I know these things taste better fresh – maybe roll/cut them and wait til I get to my destination to pop in the oven?

    1. Sure, just slice them, put them in a baking dish, cover and store in the fridge overnight. In the morning, take them out and let them sit for an hour. Then, turn on the oven to 375 OR 400 degrees Fahrenheit and bake for 20-30 minutes or until the dish is ready. Hope this helps Emily! Happy Holidays!

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