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Easy & Simple Vegan Cinnamon Rolls

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  • 1 cup almond milk + 1 tablespoon almond milk reserved for glaze (I used the Three Trees brand)
  • 1/4 cup vegan butter + 1/3 cup vegan butter reserved for filling (I used Miyoko's brand) 
  • 2 Tablespoons organic raw sugar
  • 1/2 packet active dry yeast (I used Red Star)
  • 2 ¼ cups unbleached flour
  • 1/2 teaspoon sea salt
  • 1 Tablespoon ground cinnamon
  • 1/2 cup powdered sugar
  • 1/3 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • You will need: An 8-inch round cake pan, lightly oiled with rice bran oil (I used a stainless steel one)


  1. In a small saucepan, warm the almond milk, 1/4 cup butter and 2 tablespoons of sugar until the butter has melted. The mixture should be warm like bath water, not too hot, around 100 degrees F. Stir with a wooden spoon and add the active dry yeast. Let sit for 10 minutes until foamy.
  2. In a mixing bowl, place the powdered sugar, vanilla, and one tablespoon of almond milk. Stir together until you reach a glazed consistency.
  3. In a large mixing bowl, place 2 cups of the flour and sea salt. Add the yeast mixture. Mix thoroughly until combined. Cover the bowl with a damp towel or plastic wrap. Set aside in a warm place or at room temperature for 1 hour.
  4. Add the remaining 1/4 cup of flour to your dough and mix until well combined. On a floured board, form the dough into a big rectangle.
  5. Melt the remaining 1/3 cup vegan butter. Evenly brush the rectangle of dough with the melted butter. Sprinkle the brown sugar in an even layer over the dough. Sprinkle evenly with cinnamon.
  6. Roll the coated dough into a log and cut into 7 or 8 slices. Place one cinnamon roll in the center of the cake pan. Add the other slices around it. Cover with a damp towel or plastic wrap and let rise for another 30 minutes.
  7. Bake at 350 degrees F for 30 minutes. Remove the rolls from the oven and drizzle with the glaze. Serve warm.
YouTube video
Natural Kitchen Cooking School