Ultimate Vegan Cinnamon Rolls (Quick, No Yeast)

by Kim Lange
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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!

We seem to do everything on a whim, so these are the perfect solution to our quick cinnamon roll prayers.   These are quick and easy, soft and fluffy, Ultimate Vegan Cinnamon Rolls with no yeast, no dairy and no eggs!

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. 

The ‘waiting game’ of proofing, Ugh…

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.  

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!  

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.

Leftovers can be left at room temperature or refrigerate up to 3 days.  You can place them in the freezer with their icing, in an air-tight container.  They will thaw nicely at room temperature.

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 IdeasCheck 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 Vegan Cinnamon Rolls (Quick, No Yeast) from this point on!

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5 from 1 vote

Ultimate 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 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, quick rolls, vegan breakfast, vegan cinnamon rolls
Servings: 8 Servings
Calories: 402kcal


Vegan Dough

Melted Butter Layer

Cinnamon Sugar FIlling

Vanilla Icing


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


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!


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


Easy Vegan Cinnamon Rolls for Pinterest

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Megan April 11, 2020 - 8:38 pm

Can you make the dough and roll it the night before?

DailyVeganMeal April 12, 2020 - 5:21 am

Yes, Megan you sure can make it and roll it the night before. No problem! 🙂

Nancy April 28, 2020 - 12:05 pm

Is it possible to make these Gluten free?

DailyVeganMeal April 28, 2020 - 12:10 pm

Hi Nancy,

I think you could sub in some Gluten-Free 1 for 1 flour like this one: Gluten Free Flour

Daniela May 10, 2020 - 4:36 pm

What can I use if I don’t have vegan butter?

DailyVeganMeal May 10, 2020 - 5:31 pm

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).

Jazmine May 24, 2020 - 3:38 am

Can I use white sugar instead of brown?

DailyVeganMeal May 24, 2020 - 5:45 am

Hello Jazmine,
Yes you sure can use white sugar instead of brown, no problem! 🙂

Tiff October 7, 2020 - 1:26 pm

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!

DailyVeganMeal October 8, 2020 - 6:32 am

Hi Tiff,

You can use dairy-free butter. Earth Balance is a good brand that makes dairy-free butter. Here is a link: https://earthbalancenatural.com/baking-sticks

If you want to get creative instead of using dairy-free butter, you could try using something like 1/4 cup canola oil + 1/4 cup nut butter. I’m not sure how exactly how this would turn out, but I think it could be pretty good.

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Nina October 26, 2020 - 2:28 pm

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!

Kim Lange October 27, 2020 - 4:28 pm

Thank you so much for you comment! 🙂 Can you try Lakanto baking sugar? It’s sugar free and healthy.

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