Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Cinnamon Rolls

Rated as 4 out of 5 Stars

"A very simple way to enjoy a classic treat on a vegan diet! Approved by my non-vegan roommates, these vegan cinnamon rolls are perfect for Sunday mornings."
Added to shopping list. Go to shopping list.


1 h 45 m servings 456
Original recipe yields 12 servings (12 rolls)


{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan.
  2. Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm.
  3. Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup.
  4. Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together.
  5. Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes.
  6. Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil.
  7. Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up.
  8. Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth.
  9. Bake until rolls are golden brown, about 30 minutes.


  • Cook's Note:
  • Pecans can be omitted or replaced with another type of nut, or raisins.

Nutrition Facts

Per Serving: 456 calories; 21.8 61.9 6.2 0 91 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

Loved these! Used coffee for the liquid, proofed my yeast, used molasses and seasonings for the center, and chia seeds instead of flax seed. I let it rise a bit longer both times. They came out ...

Not bad, but could be better. I prefer the giant rolls, and I was looking for something for my kids' egg and dairy allergies, so I rolled the short way for bigger rolls. They didn't rise as much...