Vegan Cinnamon Rolls (with make-ahead option!)





Wow, it was not my intention to disappear from the blog for so long! I tell you, this parenting gig isn’t easy. It just swallows me up at times.

March and April were a couple of the hardest months we’ve had since becoming parents of two. We were struggling to stay afloat and not sleeping much. I started to feel depressed/anxious on and off (which worried me a bit, given my past struggles), and was at a loss for how to write about what I was going through. For a while, I lost the motivation to do many of the things I normally enjoy. The past few years have been amazing and intense and emotional and exhilarating and exhausting. The phrase “burning a candle at both ends” comes to mind. My kids are my world and being a mother is my favourite role in life, but it’s so damn hard sometimes. That’s just the honest truth. Some days you just survive. But then there are those daily moments that take my breath away…make my heart burst with love and my eyes well with tears, and it’s like…oh yeah. THIS. This is it. This is what makes it all worth it a million times over. Grateful doesn’t even begin to describe how I feel.

Thankfully, we seem to be in a better phase right now: we’re all getting more sleep, and the kids have been much happier. I’m soaking it up! My motivation has also returned and inspiration seems to be everywhere lately. Despite the incessant rain of late, things are feeling fresh and new again. My birthday is coming up in a week, so the timing couldn’t be better.

If you’ve been following me on Insta Stories, you may have seen the development of these cinnamon rolls over the past couple weeks. Cinnamon rolls for DAYS, you guys!! Working off my Pumpkin Pie Cinnamon Rolls recipe from way back in 2010, I made a classic cinnamon roll—vegan styles, of course. Why the heck didn’t I have one already? I do not know. My goal was to make the recipe foolproof without sacrificing that amazing cinnamon roll experience we all know and love, and based on my taste testers’ reactions I’d say it’s a big crowd-pleaser. (One of my pals said they remind her of her grandmother’s cinnamon rolls!) Don’t be put off by the number of steps; I wanted to provide a lot of detail so you wouldn’t be left hanging (that’s the worst). Also, be sure to see my notes on how to prep these the day before (you know I tested that, too), so you can wake up and bake fresh cinnamon rolls with minimal bleary-eyed fiddling in the kitchen. I know what we’ll be enjoying on Mother’s Day, and I can’t wait to celebrate with our crazy little fam…


4.8 from 28 reviews

Classic Cinnamon Rolls


Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don’t panic! I promise, as long as you read everything over before you begin, you'll be fine—they're actually quite easy to make. Even though this recipe technically requires about 2 hours and 45 minutes total time, only 30 to 40 minutes of that are active. The remainder is rest and bake time, during which I encourage you to kick up your feet and relax! See my tips below for how to make these the night before, too. I adapted this recipe from my Pumpkin Pie Cinnamon Rolls (2010).

10 to 12 rolls
Prep Time
Rest time
1 Hour, 45 Minutes
Cook time


For the yeast:
  • 1/2 cup (125 mL) warm water
  • 1 teaspoon (5 g) sugar
  • 1 packet (8 g) quick-rise instant dry yeast
For the dough:
  • 2 1/2 cups + 3 tablespoons (430 g) all-purpose white flour, plus more for kneading
  • 1/3 cup (67 g) vegan butter
  • 1/2 cup (125 mL) unsweetened almond milk
  • 1/3 cup (73 g) cane sugar
  • 1 teaspoon (6 g) fine sea salt
For the cinnamon sugar filling:
  • 1/2 cup (110 g) cane sugar
  • 1 1/2 tablespoons (10 g) cinnamon
  • 1/4 cup (50 g) vegan butter, melted
For the pan sauce and frosting:


  1. Set aside a 9- by 13-inch casserole dish.
  2. For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
  3. For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
  4. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
  5. Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
  6. Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It’ll probably stick to your fingers (even with the oil), but that’s normal. Turn the dough out onto the floured surface.
  7. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don’t be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.
  8. Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.
  9. Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
  10. Make the pan sauce: In a small pot, melt 1/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.
  11. After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
  12. With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
  13. Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.
  14. Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
  15. Meanwhile, prepare the Vegan Cream Cheese Frosting.
  16. After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
  17. Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.
  18. Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!
  19. If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. The edges get a bit crispy, and it’s oh so good!


Want cinnamon rolls prepped for breakfast the next day? Simply follow the recipe until you complete the second rise. Place the wrapped dish in the fridge overnight. In the morning, remove the dish from the fridge and let the rolls sit in the oven with the light on for about 20 minutes. After that, remove the dish from the oven and preheat the oven to 350°F (180°C). Remove the plastic wrap, and bake as directed. They can be prepped up to 18 hours in advance. Just be sure to cover the dish tightly with plastic wrap while in the fridge.


Keep your eyes peeled for a step-by-step cinnamon roll video coming soon! Be sure to subscribe to our YouTube channel so you don’t miss it.

And as an aside, to anyone out there battling the bad flooding happening throughout Eastern Canada, our hearts go out to you!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 140 comments… read them below or add one }

1 Gaby May 9, 2017

Can’t wait to try these glorious gems <3 they look delicious! Glad to see you're back on the blog haha although, judging by your Insta Stories, you have your hands full with a buzzing toddler and growing baby! Good luck and enjoy :) Hopefully you'll update us on the blog soon! xoxo


2 Angela Liddon May 9, 2017

hah thanks Gaby!! I’m planning on doing a bit of a life update (with 2 kids and how things have been) in the near future. :)


3 Laura May 17, 2017

Yep, you have your hands full. I just had baby #3 last week, a boy this time and forgot about the whole “sleep” problem. He wakes up every hour, haha!!! Whoever coined the phrase “sleeps like a baby” was off base. Way not true! Babies don’t sleep. hehe. It’s amazing how a 7 pound human can keep a whole household up every night. Having said that…..I think this is why we need little treats. I NEED yummy food when getting no sleep. It’s the only thing that gets me through the day with 3 busy kids to take care of and this sleepless (but adorable!!!!!!) newborn in my life.


4 Svetlana May 9, 2017

These look delicious!!! I was drooling over them on instagram all week haha! Thank you, can’t wait to make them!!!


5 Angela Liddon May 9, 2017

So fun that you were following along on Insta stories…I hope you love them!


6 Svetlana May 10, 2017

I do!!! :-)


7 Juliette | Namastay Traveling May 9, 2017

This looks amazing! And I love that I already have all these ingredients at home. Wil lbe trying this our Saturday morning :-)

Juliette |


8 Angela Liddon May 9, 2017

That sounds like the perfect way to start your weekend! I hope you enjoy them, Juliette. :)


9 Kate May 9, 2017

Welcome back! These look delicious. I’ve never braved making cinnamon rolls but I might try these! Any vegan butter recommendations besides Earth Balance? (Trying to avoid palm oil.) Would the measurement need to change if using butter instead?

I’ve passed your latest book on to both of my aunts, and they adore it like I do. Most recently I made your chia jam with strawberries and used some of it in your breakfast oat bars. I really appreciate the time you’ve put in to the blog, your recipes, and your cookbooks. Take care!


10 Angela (Oh She Glows) May 9, 2017

Hey Kate,
Thanks for the cookbook and recipe love! I’m so happy you and your aunts are loving them. As for vegan butter, I’ve been testing a homemade version (unfortunately, it’s not ready to share yet). I don’t know of a palm oil free store-bought version, but maybe someone else does. :)


11 Robin May 10, 2017

Yes! (If you’re in the states) you can find Miyoko’s palm oil free vegan butter at many health food stores. I also saw it at Trader Joe’s.


12 Veronica May 18, 2017
Recipe Rating:

I made these for Mother’s Day with Miyoko’s butter from Trader Joe’s, and I think they turned out really well. I haven’t made them with Earth Balance so can’t compare the two, but I thought mine were great!


13 Carolina May 11, 2017

I’m pretty sure Earth Balance has a palm oil free version , though I’m not sure it’s soy free…


14 April Driesslein May 18, 2017

I was thinking that coconut oil might be a good sub for the vegan butter, although maybe that is too similar to palm oil.


15 Christina @ May 9, 2017

These look so, so good :) I think they’d be a great addition to our mothers day brunch! I love your blog and am glad you’re back!


16 Angela Liddon May 9, 2017

Thanks for the love, Christina! I hope you enjoy the new recipe. :)


17 Kate May 13, 2017

Thanks, everybody!


18 Rosa May 9, 2017

OMG, they look so good!
Your posts are the living proof that vegan is just the way to go!
Keep going and spreading the vegan love,
Rosa from food-lifestyle-facts


19 Angela Liddon May 9, 2017

Thanks for the love, Rosa!


20 jordan @ dancing for donuts May 9, 2017

it’s seriously amazing how you make things vegan!!! these look insane, and i’ve been on the prowl for a healthier cinnamon roll recipe that actually tastes like a cinnamon roll! can’t wait to see the video :)


21 Angela Liddon May 9, 2017

I hope this recipe hits the spot, Jordan! I’m looking forward to sharing the video, too, so keep your eyes peeled. :)


22 Martina MacKenzie May 9, 2017

So excited to try these this weekend. Do you think they would be okay to make ahead 2 days in advance and then follow the steps you indicated in your tips? I was hoping to make them Friday and then bake/serve them for Mother’s day?


23 Angela Liddon May 9, 2017

Hey Martina, I haven’t tested making these more than 18 hours in advance, so I can’t say how they’d turn out. I’d be worried they might dry out a bit? If you give it a try, please do let us know how it goes! I hope you enjoy the recipe. :)


24 Hannah May 9, 2017

I’ve been waiting patiently for these! I’ll be making them for family that is visiting this weekend! :))


25 Angela Liddon May 9, 2017

I hope they (and you) love them, Hannah! :)


26 Karen May 9, 2017

I love cinnamon buns!!!!! Thank you for making actual desserts. i feel like you have a better grasp of what it means to be healthy than a lot of other bloggers out there. There should absolutely be room for a real cinnamon bun from time to time!


27 M May 9, 2017

OMG!! This looks soo good! wow!


28 Jillian Dann-Macerollo May 9, 2017

This looks great! Wondering if they can be modified to be gluten free? Would you just replace the flour with an all purpose gluten free flour or would a rice flour work better?


29 Angela Liddon May 9, 2017

Hi Jillian, I haven’t tested it myself, so I’m not sure how that would go. It can be tricky making swaps in vegan baking, and even trickier when you go gluten-free, too. I imagine you’d have better luck with an all-purpose gluten-free flour than rice flour, though. If you experiment, please report back! I’d love to hear what you try and how it goes. And if I test anything in the future, I’ll report back, too. :)


30 Jillian Dann-Macerollo May 9, 2017

Great, thank you!


31 Beth May 10, 2017

I’m going to try King Arthur GF All-Purpose Flour. Thanks for the great Recipe Angela. We are big fans over here at my house. Even my meat-eating husband.


32 Angela Liddon May 10, 2017

Aw, thanks for the love, Beth. I look forward to hearing how the King Arthur GF works out for you!


33 Lubna May 9, 2017

Congrats on the growing fam ! Lovely recipe, can’t wait to try it x


34 Anne May 9, 2017

Ahh, I was hoping you would post the recipe in time for mother’s day! (In the light of making your own magic.. ha!)

I hope this doesn’t sound mean because it is NOT intended that way, but sometimes it is nice to hear that others find this whole parenting thing difficult and have to make choices as well. And at the same time find it completely amazing and wonderful. Hang in there!


35 Angela Liddon May 11, 2017

It doesn’t sound mean at all! I totally get what you’re saying. Thanks so much for the warm words :) And, if you decide to try the recipe, I hope you enjoy the cinnamon rolls :)


36 Sarah May 9, 2017

Hi Angela,

Thank you for sharing your stories about parenting on Instastories. Your trip story was especially comforting for me as I had just returned from a challenging trip to Mexico myself. I could identify with so many things you mentioned. I’m heading to the kitchen to make these right now!! They look delish!!



37 Angela Liddon May 11, 2017

Hey Sarah, Aw, I’m so happy that you took comfort in my story (but so sorry that you had a tough trip too!). Traveling with little ones is so hard, and defeating at times. We came back feeling more tired than we left, but still happy we had the experience. I’m sure it’ll get easier with time. I hope you love the rolls, by the way!!


38 Kristina May 9, 2017

These look delicious! I’ve been looking forward to the recipe since seeing them on your Instagram stories! Any idea if I can substitute coconut oil for vegan butter?


39 Angela Liddon May 10, 2017

Great question! I haven’t tried it yet, but I’ll try to do so in the future and report back. :) In the meantime, if you give it a try, please let us know how it goes!


40 Stephanie May 9, 2017

I can’t wait to try this recipe! I’m sure it will be wonderful like all your other recipes.

And thank you for sharing a bit about your struggles. I think it’s so important for mothers to share these things so that we can all feel less alone.


41 Angela Liddon May 11, 2017

Thanks Stephanie, I appreciate it! I hope you enjoy the rolls if you decide to try them out.


42 Angela Liddon May 11, 2017

Thanks, Stephanie–I appreciate it :) I hope you love the cinnamon rolls when you get a chance to make them!


43 Catering Den Haag May 9, 2017
Recipe Rating:

This looks incredible! Yum!


44 Elizabeth May 9, 2017

Wow. These look amazing. So proud of all you’ve accomplished, Angela. I look forward to trying this out. Happy early mother’s day! And thank you for all the amazing recipes you’ve shared that even my non-vegan husband enjoys.


45 Angela Liddon May 10, 2017

Thanks so much for the warm words, Elizabeth! If you get a chance to try the recipe, I hope you just love these cinnamon rolls.


46 Elizabeth May 19, 2017
Recipe Rating:

I just made these last night… Amazing!!!! My favorite part was how beautiful they looked coming out of the oven, just like your photos!


47 Nicole W. May 9, 2017
Recipe Rating:

Best. Cinnamon. Buns. Ever.
I was soooo lucky to be able to test this recipe! I was happily surprised to discover that the hands-on time was tiny (about 25 mins for me baking with 5 toddlers…seriously!) and the steps, though they seem a lot, are each short and so simple.

My family members, daycare children and daycare mommies melted when they ate these. I made them a second time just 4 short days later when my nephew came to visit…he is a chef and has a *ahem* selective palate yet I discovered him eating these in my kitchen at 3am!! He loved them, too. Fluffy, caramelized, sweet with a tangy-sweet glaze…oh my gosh!

We’ll be whipping these up a third time for Mother’s Day…my children can pop them in the oven when we ( or just they!) wake up on Sunday :) I love that the recipe makes so much…10 large cinnamon rolls.


48 Angela Liddon May 11, 2017

Thank you Nicole, for all your amazing testing! I’m so glad they’ve been such a hit with everyone (including a chef to boot). We’re making these on Saturday in advance of Mother’s Day…I can’t wait to enjoy these in bed!! lol.


49 Nicole W. May 11, 2017

Yes, these are Mother’s day for my mom (and me!)!

For the daycare mommies, I’ll be baking up your Chocolate Chunk Cookies with their little ones tomorrow, tying them with a bow and packaging them in some pretty tissue paper + gift bag. They always love this cookie so it’s sure to be a hit!

(I hope none of them see this comment before the big day :) )


50 Cara May 17, 2017

Luckies!! I wish my kids went to your daycare!!


51 Sarah May 9, 2017

Hey Angela,
Super impressed you’ve done anything work related at all with two littles. Did you try using sprouted spelt in this recipe during your testing? Was thinking of using 50/50 with white.


52 Angela Liddon May 10, 2017

Hi Sarah, I haven’t had a chance to try a 50/50 spelt/white trial yet, but I do think it could work. Since spelt tends to be a “wetter” flour when mixed, you might need to use more spelt flour if the dough is too sticky. A good place to start might be searching for spelt cinnamon rolls online and seeing if those look okay, heh.


53 Annie May 9, 2017

They look so delicious! Would love to try them sometime!


54 Angela Liddon May 10, 2017

Thanks, Annie! If you give them a go, I hope they’re a hit. :)


55 Shereen Aziz May 9, 2017

Yum!! What type of Vegan butter and cream cheese do you recommend?? Thank you!


56 Angela Liddon May 10, 2017

Hey Shereen, I tested these with Melt, Earth Balance, and homemade vegan butter–all worked great! And as for vegan cream cheese, I used Daiya brand, but any will work fine as long as it’s unflavoured/plain. Hope this helps!


57 Paige May 9, 2017

Cinnamon rolls are life! Totally making these over the weekend!



58 Angela Liddon May 10, 2017

Too true! Enjoy, Paige :)


59 Heather May 10, 2017

Oh, these look wonderful! Can’t wait to try them, thanks for sharing.


60 Angela Liddon May 10, 2017

I hope you love them, Heather!


61 efrat May 10, 2017

will it work with oil / coconut oil?
no vegan butter in Israel :(


62 Angela Liddon May 10, 2017

I haven’t tried this recipe with coconut oil yet myself, but I’ll try to do that in the future and report back. If you give it a go in the meantime, please do let us know how your rolls turn out! I’d love to hear back.


63 Diane Down May 10, 2017

Can these be made using gluten free flour?


64 Angela Liddon May 10, 2017

Hey Diane, I haven’t tested it out myself, so I’m not sure how it would go or what to recommend. If you decide to experiment, please let us know how the rolls turn out! And if I test anything in the future, I’ll report back, too. :)


65 Nora Taylor May 10, 2017

These Cinnamon Rolls looks so amazing. I’ve made vegan cinnamon rolls before but never with a cream cheese frosting! I’m going to give these a try, or make my husband make them for me this weekend. :)
Also, thank you for sharing your honesty about life and parenting. I am right there with you. My twins are 9 and I have a 18 month old. I told myself that after having twins, one kid will be a piece of cake! Yeah, not so much! This little guy doesn’t sleep well and keeps me super busy. Some days are so overwhelming, especially while I’m trying to blog and create recipes. I can say that it does get better. My 9 year olds are fantastic. I’d say around the age of 5 life got so much easier with them. :)


66 Angela Liddon May 11, 2017

Hey Nora, Twins–I can only imagine! It’s funny you said things got easier around 5 years of age. My mom has been telling me 4/5 is the magic age…haha. Mommy’s little helper kicks in? I already notice things getting a bit easier with Adriana now that she’s moving closer to 3. Two to 2.5 was probably the hardest so far. Good luck with your 18 month old…we found 16 months was when things started to get really challenging with our first; it’ll be interesting to see how Arlo is around the same age! They all have such unique personalities. We can already tell that he’s more active/squirmy/into things than his big sister was. ;) Okay I’m rambling now, but just wanted to say thanks for your support. We got this!


67 Connie May 10, 2017

Oh my goodness, can’t wait to try! You will make my cinnamon roll-loving son’s day!


68 Angela Liddon May 11, 2017

I hope he just loves them, Connie!(and you too, of course, heh)


69 Izzy Bruning May 10, 2017

WOW – these are simply stunning and I’m sure they taste amazing as well!
The photos are also beautiful as always!
Izzy | Pinch of delight


70 Angela Liddon May 11, 2017

Aw, thanks Izzy! I hope love them if you give the recipe a go.


71 Gemma May 10, 2017

These are seriously the best vegan cinnamon rolls I’ve ever seen!!! Oh my gosh…I can’t stop looking at your pictures, they look so perfect…I think I can even smell that lovely spiced aroma.



72 Angela Liddon May 11, 2017

Thanks, Gemma :) If you get a chance to try the recipe, I hope you enjoy them!


73 Corinna May 10, 2017

Hi! Can you substitute coconut oil for vegan butter?


74 Angela Liddon May 11, 2017

Hi there Corinna, This isn’t something I’ve tested yet, but I’ll try to do so in the future and report back. :) If you decide to give it a try before then, though, please let us know how it goes! I’d love to hear back.


75 Audrey May 10, 2017

These cinnamon rolls look amazing! Thank you for sharing. And thank you for being honest about motherhood, I can only imagine how difficult keeping up with all of this with two littles at home. You seem to be doing an incredible job!


76 Angela Liddon May 11, 2017

Thanks so much for the kind words, Audrey! If you get a chance to try the cinnamon rolls, I hope you love them :)


77 Laura May 10, 2017

Looking forward to trying these out with my crew, <3

Thank you for being so transparent re: your ongoing parenting struggles. Life is hard, parenting is so hard. I feel acutely aware of how precious this time with littles is, and yet it's still so hard to manage all the conflicting interests.

hope the good sleep continues <3


78 Angela Liddon May 11, 2017

Thanks, Laura. I appreciate it! I hope the cinnamon rolls are a hit when you get the chance to make them :)


79 Aimee May 11, 2017

These look like perfection! Will be trying these out this weekend – you can never have enough cinnamon rolls in your life :)


80 Angela Liddon May 12, 2017

I agree, Aimee! Definitely no such thing as enough cinnamon rolls ;) I hope you love this recipe!


81 AGS May 11, 2017

I’ve had some pretty big lows with my three kids (hello, 3 kids, 3 and under). Take it a day at a time, and always look for ways to reduce, do less, minimize.

But it’s SO nice to see you back and a great new recipe! My mom made cinnamon rolls, but I never have done it from complete scratch myself. I bet my kids would love helping with these. Pizza is always such a fun (and sometimes messy/trying) time for us. And one of them always helps with some aspect of each step, particularly punching the dough down.


82 Heidi Kokborg May 12, 2017

These look amazing, Angela! They would be perfect for a Sunday morning breakfast :)


83 Claire May 12, 2017

My daughters, sisters and I love your cookbooks! You are truly gifted and inspired. I have been making cinnamon rolls for 50 years and can share some ideas…
I start with milk instead of water, 2 cups, so you do end up with more rolls to freeze or give away. To that I beat in 3 fresh eggs.Not vegan, so maybe not useful to you so far, but pretty nutritious! When it comes to filling, I use straight cinnamon, no sugar, plus some raisins scattered over the dough before rolling up. Instead of frosting I pour a butter & brown sugar mixture (melt 1 stick butter, 1cup brown sugar, add 1/2 cup water & bring to a boil) into the baking pans, sprinkle with walnuts and then place the rolls side by side in the pan. Instead of plastic wrap I put the pan inside a clean, recycled grocery produce bag. (Same bag can be used to cover the rising dough in the bowl). These buns freeze well and they endear you to friends and family!
With gratitude and admiration,


84 Angela Liddon May 12, 2017

Thanks so much for sharing, Claire! And thanks for the cookbook love and kind words, too. :)


85 Rosie May 12, 2017

Just made these for my family and they were gone within minutes! These look and taste like the real deal, yet they have a vegan twist which I love! I even found a vegan creamcheese recipe on the web which I made to use in the frosting…it turned out amazing. Have you ever thought of creating your own vegan creamcheese recipe? The storebought ones are pricey. Thank you for creating and sharing such wonderful recipes!


86 Amanda May 12, 2017
Recipe Rating:

Oh. My. Goodness. These are the best cinnamon rolls I have ever made! And I’ve made my fair share, trying to find the perfect recipe. These are better than Cinnabon! And I’m a die hard for them.

The steps Angela gave were a bit overwhelming originally to read but as I went through it made sense and was super helpful. I followed step by step and they turned out just like her photos! My brother kept saying that through the process that it looked the same as hers. True sign of a good recipe!

I give 5 stars for these soft, delicious cinnamon rolls!


87 Angela Liddon May 15, 2017

Thanks, Amanda! I’m so happy to hear you loved them :)


88 Amber-Jean May 12, 2017
Recipe Rating:

These were amazing! I have been watching your stories lately and waiting for the final recipe to come out. I rushed to the grocery store to pick up a couple of the missing ingredients from my pantry and after picking up my bundle of boys from daycare we got making them! Just enjoyed our first one and they taste as amazing as they look! My vegan journey started with your first cookbook and I will never look back now. You create an amazing balance of whole foods and these cinnamon buns are a great treat! Keeping on glowing!


89 Angela Liddon May 15, 2017

Thank you! So fun that you were following along on Insta. I’m happy to hear you all enjoyed the recipe! :)


90 Dabin May 12, 2017

Thanks for sharing your stories&experiences. / I’m craving for some cinnamon rolls right now. They look super good! I’m definitely going to try the recipe:)

Dabin /


91 Angela Liddon May 15, 2017

I hope you just love these rolls if you give the recipe a try, Davin!


92 Buon May 13, 2017
Recipe Rating:

I just made these and followed the recipe exactly. They were perfect. I wouldn’t change a thing. They are cafe quality! My cousin isn’t vegan and she loved them as well. Thank you!


93 Angela Liddon May 15, 2017

I’m so glad to hear they were a hit!!


94 Hilary May 13, 2017

I tried to make these but my dough didn’t seem to rise :( yeast was foaming, and I followed the directions exactly but my dough was definitely not as ‘sticky’ as you described when I was kneading. Only change is that I used real butter instead of vegan butter. Would this have been the problem?


95 Lindsay May 13, 2017
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These were amazing! Recent vegetarian gone vegan. Have had a few Pinterest fails recently and was doubting my life choices. I have both your books and I think I will use your recipes only for awhile! Even my husband (who’s an at home vegetarian/meat eater diner) loved them!

Thank you for helping me stay the vegan course!


96 Angela Liddon May 15, 2017

Oh, I’m so glad this recipe was a winner for you, Lindsay! Making the transition to a plant-based diet can be challenging sometimes, but finding recipes you love makes such a difference. I hope you enjoy whatever recipe of mine you try next just as much!


97 Mel Colaço May 14, 2017

Hi Angela,

I’m thinking of doing a collection of vegan recipes and I would like to know if you authorize me to translate a recipe from your wonderful website ^_^
Thank you ❤ (and sorry for my awful english)


98 Danielle Johnson May 14, 2017
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I made these last night and baked them this morning – thank you so much for the make ahead option! I work at a hospital and this past week was Nurses Week which means Cinnabon was giving out free cinnamon rolls. I was craving them and wondered if I could make a plant-based version so your post could not have come at a more perfect time!

I thought I would share some of the substitutions I made in case it’s helpful for others. I live a whole-food, plant-based lifestyle which is oil-free so I substituted unsweetened applesauce instead of vegan butter in the dough, filling and pan sauce. I was worried the rolls might taste too apple-y but they were great! I also used white whole wheat flour instead of all-purpose. I think that substitution worked well too, but the rolls were definitely a bit more dense/chewy than a traditional cinnamon roll. Not sure if it’s because of the white whole wheat flour or if I overkneaded the dough.

Overall, my husband and I LOVED these and will definitely make them again! They do take a bit of work, but it was fun to knead and roll out the dough. I could see this being a fun (but messy!) recipe to make with your kids. These cinnamon rolls were divine and I can’t wait for Christmas morning so I can make these for our family!


99 Angela Liddon May 15, 2017

I’m so glad this recipe was a hit, Danielle! Thanks for sharing your substitutions–it’s definitely helpful to know what you tried and how you found the results :)


100 Nina May 14, 2017
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I made them this morning for coffee with friends. They were amazing!!! I had three and forced me to stop (which barely ever happens as I’m not a big over-eater). WOW! Btw: I used coconut sugar (as I had no cane sugar) – very delicious but a bit browner than yours.


101 Angela Liddon May 15, 2017

So great to hear they were a hit, Nina!


102 Sarah May 14, 2017
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I made these yesterday/today for Mother’s Day and had to report back before I forgot! I didn’t have time to do the full make-ahead option, so I just made the dough and let it rise in the fridge overnight and did the remaining steps in the morning, so that’s a semi-make-ahead option if anyone is inclined ;) I thought I’d add my other substitutions and changes for anyone curious:

Because I refuse to make anything with all white flour, I opted to do half and half to start. I did 1 1/3 cups using whole wheat BREAD flour (I find whole wheat pastry isn’t great in anything yeast-based), plus a tablespoon of gluten flour for boosting the lost elasticity. The the remaining cup and all added flour for kneading and rolling was unbleached white. It was perfect and there were no issues with rising/rolling/taste.

I ran out of Earth Balance, so I made a batch of homemade vegan butter (aside from emulsifiers and flavourings, it’s mostly refined/deodorized coconut oil and virgin canola oil), so I can say that for those wondering about using coconut oil, it would probably be a success, especially if you cut about 1/4-1/3 of it with a neutral liquid oil.

For texture, I sprinkled a cup of finely chopped walnuts over the cinnamon sugar mixture, so I’d highly recommend that for those who love a bit of crunch!

I didn’t have the right size glass casserole dish, so I used a non-stick cake pan which worked great, but definitely cooked and browned the rolls faster… 20 minutes was more than enough cooking time, so beware of that if you aren’t using glass!

I didn’t have powdered sugar on hand, so for the frosting I beat 1/2 cup Daiya, 1/4 cup maple syrup, 2 Tbsp sweetened vanilla almond milk, and a few tablespoons of vanilla coconut yogurt. It was exactly enough to cover the rolls and super delicious, without being sickeningly sweet.

WHEW! So, I can’t say how your undoctored recipe turns out exactly, but I can tell you that it’s a very forgiving and wonderful base recipe, so it must be great as is too! Thanks, Angela!


103 Angela Liddon May 15, 2017

Thanks so much for leaving such a detailed comment, Sarah! It’s super helpful. And it’s great to know you found the recipe so adaptable! :)


104 Tobi May 14, 2017
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Oh my! I am always nervous to try making baked goods because I am usually not very good at it, but this recipe is so well laid out that it was a breeze! I prepped everything the night before, so that I could bake them this morning and it all worked! They are delicious.

The only thing I did was let them rise a little longer on the second rise because they didn’t quite look like yours did. I waited until they looked like your picture and voila!

Love the blog, the app, and the books. Just gave the two of them to my mother-in-law for Mother’s day. She is thrilled!


105 Angela Liddon May 15, 2017

I’m thrilled to hear you had success with the recipe and found it easy to follow, Tobi! That was my big goal as I was writing it up, and I’m so glad I hit the mark. Thanks for spreading the cookbook love, too. I hope your mother-in-law has fun with them! :)


106 Becca May 14, 2017
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I’ve been cooking and baking vegan recipes for over 5 years now (made possible by following this blog), and made this recipe last night. This is definitely the BEST vegan dessert I have ever made! It is so so good, and the vegan cream cheese frosting is delightful. Thank you, Angela, for this recipe!


107 Angela Liddon May 15, 2017

Oh, you’re too sweet, Becca! Thanks so much for the glowing review. I’m thrilled to hear you enjoyed the recipe so much. :)


108 Lexi DiSanto May 14, 2017
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OMG!!! These were amazing!! I did one batch with regular flour and one with Bob’s Red Mill 1-to-1 gluten free flour (my grandma has a hard time with gluten) and it still turned out amazing! The gluten free dough was really hard to work with since it was such a different texture, but after the final bake, they were perfect!! Just thought you should know that the gluten free flour worked for me!! :)


109 Angela Liddon May 15, 2017

Thanks so much for sharing, Lexi! It’s great (and super hepful!) to hear the recipe worked out well for you with that GF flour. :)


110 Lauren May 15, 2017
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Great recipe! The pan sauce is definitely what puts these cinnamon rolls over the top! I loved how it made the bottoms sticky and caramelized. I was a bit worried when the dough didn’t rise as much as I expected, but after the second rise they looked better and continued to expand in the oven. I used Kite Hill almond cream cheese and Miyoko’s cultured vegan butter for the frosting. With the frosting melted over the warm buns it tasted just like the Cinnabon frosting!! My mom could not stop talking about how yummy these were. Thanks for the recipe…these made my mom’s Mother’s Day for sure!


111 Lauren May 15, 2017

Also, forgot to add…my Dad suggested pecans in the filling, so I’m going to try adding those next time!


112 Ashley May 15, 2017
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Made these cinnamon rolls for a Mother’s Day gathering with family (I’m the lone vegan in the bunch), and they were a MASSIVE hit! It always makes me smile when a vegan dish is the most talked about and beloved recipe at a party full of oodles of dairy-laden treats. Thanks for this awesome recipe!


113 Sally May 15, 2017

These look amazing and I’m going to make these right now! And as a momma I totally understand what your going through. Mine are 4 and 6. Thankfully each year gets easier as they get older. I got diagnosed with thyroid cancer when my youngest was 6 months old and then colon cancer when my girls were 2 and 4. Thankfully I’m alive and kicking, huge thanks to my girls for motivating me to fight for them and to God watching over me. Definitely made me appreciate all the moments more even the tough ones because I was there. Hang in there mama! Always impressed with your blog and work!!!


114 Kate S. May 15, 2017
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Thank you so much for this recipe. I had so much fun making the rolls for mother’s day morning and eating them too, and my husband and kids are already begging me to make them again. I have a ton of cream cheese frosting left over and it’s going to be hard not to just start spreading it on everything. SO DELICIOUS!


115 Angela Liddon May 16, 2017

Sounds like they were a hit, Kate! I’m so glad to hear it. Happy belated Mother’s Day to you, and enjoy that leftover cream cheese frosting ;)


116 Lauren Capoccia May 15, 2017
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Excellent recipe! My first time making these cinnamon rolls and they turned out perfect!


117 Angela Liddon May 16, 2017

That’s great, Lauren! So happy to hear the recipe worked out so well for you. Enjoy!


118 Jeannie May 16, 2017
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Please help me!! I’m already on the third cinnamon roll and I can’t stop eating these. I’m kind of embarrassed I’m 60 years old and I’ve been afraid to use yeast in a recipe. Your directions were on point. Thank you so much. I can’t wait for my family to try them. Hopefully there will be some left. hahaha


119 Angela Liddon May 16, 2017

Hah! I’m so happy the recipe was a hit, Jeannie. :) I hope your family loves them, too!


120 Umyma May 17, 2017

My cinnamon rolls are waiting for the oven to heat. I kept them overnight. I’m soo excited for my parents and siblings to wake-up to hot cinnamon rolls (hoping they’ll turn-out great.) I have one question though, do I have to cover them with aluminum foil while baking? I would imagine it mattering depending on the level the dish is placed in the oven. I’ll be placing it on the second row from the top without aluminium foil for now.


121 Umyma May 17, 2017
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They were a success! :)
I always end-up with a lot, 2/3rds of what I made, of frosting left-over. I’ll be eyeballing a tiny amount on the side next time.
I’d like to find a less sweeter alternative as well for the frosting.


122 Sarah May 17, 2017

I generally don’t like frosting because it’s way too sweet, so I made a less sweet version and it was perfect: beat 1/2 cup Daiya cream cheeze, 1/4 cup maple syrup, 2 Tbsp sweetened vanilla almond milk, and a few tablespoons of unsweetened vanilla coconut yogurt. Just thin it out as much as you need to with milk and/or yogurt :)


123 Gina May 17, 2017
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How long is everyone cooking these? I baked mine for 26 min at 350 and the tops were nicely brown, but after cooling I found that the center buns were undercooked on the bottom and still doughy. I used a glass baking pan and made the pan sauce. Do you think leaving out the pan sauce would help them cook more evenly?
thanks for any help


124 Cara May 17, 2017

These look so delicious … I LOVE cinnamon rolls! And it’s funny because I was just coming here to ask you a question about icing sugar! I’ve read that you can make powdered sugar in a Vitamix from regular granulated sugar (I like the idea of using a non-refined sugar) by just blending it for a bit–but I worry that it would sand-blast the plastic blender pitcher. (I once ruined the nonstick interior of our bread machine’s loaf pan trying a recipe for a sugar bread–the sugar stayed on the outside of the loaf during kneading and scraped the pan all up.) So have you done the powdered sugar trick, did you have any trouble?


125 Jenna May 17, 2017

I had been anxiously waiting for this recipe after drooling over the cinnamon roll instastories on IG! I’m a big fan of spelt flour, but wasn’t sure how completely replacing all-purpose flour with spelt would affect the texture. I used 1.5 cups spelt and the rest all-purpose flour, and used coconut sugar only in the dough (but used cane sugar for the filling). They turned out amazing! So delicious and not too sweet or heavy. Thank you again for all your fabulous work, my kitchen and my tastebuds appreciate it! :)


126 Angela Liddon May 18, 2017

Thank YOU so much for sharing your results with those swaps, Jenna! It’s so great to know the cinnamon rolls worked out well. Happy eating! :)


127 Myra Nicole May 17, 2017

These look absolutely amazing! I cannot wait to try them!


128 Angela Liddon May 18, 2017

I hope you just love them, Myra!


129 Bharath- iRelief May 18, 2017
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Yummy! Definitely going to be making this! Thanks for sharing!
Also please spend a little time to write some spicy recipes, as we Indians like to eat more spicy.!!


130 Angela Liddon May 18, 2017

Hah, I’ll definitely keep that request in mind. :) I hope you enjoy these cinnamon rolls when you get a chance to give the recipe a go!


131 Marcia May 18, 2017

Motherhood is exhausting. My boys are 11 and 4, and I’m still tired! The baseball/soccer schedule alone makes me cry.


132 Laura May 18, 2017

YASSSSS. Thank you for this girl!! I couldn’t wait until you posted the actual recipe, it looked so good on your instagram! All the best to you and babies!


133 Angela Liddon May 19, 2017

Thanks, Laura! So fun that you were following along. I hope you love these rolls when you try them out! :)


134 holly jade May 18, 2017
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Oh my goodness, this looks delicious!!!!!!


135 Stefanie May 19, 2017

wow, these look seriously amazing! i’ll definitely have to try it this weekend!


136 Ashley Diana May 19, 2017

You’ve made these look so easy! If I ever have a morning free I’ll be sure to try this out! Looks gorgeous, your photos have tempted me big time!


137 Angela Liddon May 19, 2017

Thanks, Ashley! I hope you just love them if you get a chance to give them a try.


138 Karen May 19, 2017
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Too much perfection going on in those photos!
Can’t wait to try this recipe…all of your recipes are top notch!


139 Eline May 21, 2017
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Yasss, it’s so nice to have the recipe after watching your instastories.
I made them and the taste was great, the only thing in mine is that the dough was a bit too much “cake-ish”, a lot of air in it and the different layers stuck a lot together instead of falling appart a littl bit (that’s the best). Any idea on how I can get a result that looks a little bit more like the pictures ? Maybe I did’t knead it long enough ?


140 Rachel May 21, 2017
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I just made these last night. They were phenomenal. We usually buy cinnamon rolls (thank goodness for so many vegan options) and had only made them from scratch once (not the best). I thought cinnamon rolls were something that just couldn’t be made from scratch and taste good! But these were PERFECT!! My husband and I devoured them. The only thing I’d do differently is half the frosting. I’m never a big frosting person and it was a bit too much. The frosting was delicious, just too much. Can’t wait to make these again.


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