back to The Digest

Vegan Cinnamon Rolls

Prep time: 25 mins
Cook time: 25-30 mins
Makes/Serves: 9-12 rolls
Fluffy, soft, springy, delicious. A perfect breakfast or sweet treat to warm your spirits this autumn.
Posted on 23/09/22 by Ferg
EquipmentSieveLarge mixing bowlSmall saucepanWooden spoon (for mixing)Small mixing bowlElectric or hand whisk Rolling pinSharp knifeGreaseproof paper to line the baking trayBaking trayCling filmBrush
IngredientsPlease wash all fresh ingredients before use


375g flour

1tbsp active dry yeast

2tbsp sugar

Pinch of salt

45g vegan butter

240ml plant based milk


3tbsp vegan butter (+extra for brushing)

150g light brown sugar

1tbsp ground cinnamon

Before you start

Preheat the oven to 180°C/ 350°F/ Gas 6.



For the rolls, sieve the flour into the large mixing bowl and set aside. In a small saucepan, melt the butter and milk together on a low heat, being careful not to boil it, then in a small mixing bowl mix your yeast, sugar and a pinch of salt together and pour over your melted butter and milk. Whisk well then set aside for a couple minutes.


Pour the mixture over the flour and mix to form a dough. Once well combined, knead the dough for 2-3 minutes until there is no excess flour left. Form the dough into a ball and leave to rest, covered, for 45 mins - 1 hour, or until it has doubled in size. 


Meanwhile, mix together the butter, brown sugar and cinnamon in a bowl to form a paste.


Knead the dough again for 30 seconds to remove the air bubbles. Then, roll into a large rectangle and then spread over the cinnamon paste. Carefully roll the rectangle up from the bottom up, to form a giant sausage. Using a sharp knife, gently cut into 9-12 equal disks, and then lay flat on a lined baking tray. Loosely cover with cling film and leave to rest for a further 30 mins.


Once the rolls have rested, melt 2-3 tbsp of butter in a small saucepan and brush over the top. Place into a hot oven for 25-30 minutes. 


Once cooked, leave to cool on a wire rack or enjoy warm. 

You can cover the rolls with a thin layer of icing sugar for that extra sweet treat!
How to ensure the best rise in your dough? Cover the bowl with a damp tea towel and leave in a warm, non-draughty place. Make sure the bowl the dough is in has plenty of space for the dough to expand!
For a more sustainable alternative to cling film, cover the disks loosely with kitchen roll or a tea towel.
Sprinkle some dried fruit or chocolate chips onto the dough before rolling, if that takes your fancy!
Be gentle, but firm, when rolling the dough. Too tight and the rolls will be dense, too loose and they will fall apart. The good thing is that they still taste great regardless.
We use all-purpose flour, but for a chewier texture you can use bread flour.