Vegan Cinnamon Rolls

March 4, 2021

Bake the most delicious homemade Vegan Cinnamon Rolls that can also be made gluten-free! We couldn’t resist topping them with dark chocolate sea salt granola!



  • 1/2 Vegan Butter, melted

  • 1 packet Active Dry Yeast

  • 2 cups Unsweetened Almond Milk

  • 1/4 cup Brown Sugar

  • 5 cups All Purpose Flour or Oat Flour

  • 1 Tsp Salt


  • 3/4 Vegan Butter, melted

  • 1 cup Brown Sugar

  • 2 tbsp Ground Cinnamon


  • 1 1/2 cup Confectioner’s Sugar

  • 2 tbsp Almond Milk

  • 1/4 Tsp Beetroot Powder


  1. (Skip step 1&2 if not using oat flour). Add Bakery on Main rolled oats to a blender and blend until cup of oat flour is formed.

  2. Add oat flour to a bowl with all purpose GF flour or regular flour.

  3. Add room temperature almond milk and vegan butter to another bowl and microwave for 1 minute or until slightly warm. Avoid boiling or getting too hot.

  4. Add butter and almond milk mixture to a large mixing bowl and add active dry yeast. Let sit for 8-10 minutes.

  5. Add brown sugar and salt to melted butter, almond milk and yeast mixture after 8-10 minutes. Mix well.

  6. Begin adding flour mix into the wet ingredients by 1/2 cup increments until a slightly-sticky but firm dough texture forms.

  7. Knead dough for no longer than 1 minute. Lightly coat in canola or avocado oil and place back in mixing bowl. Cover with plastic wrap and let rise at room temperature for 30 minuted to an hour.

  8. While dough is rising, prep filling ingredients. Mix together the cinnamon and brown sugar and set side. Measure out butter and set side, do not melt just yet.

  9. Preheat oven to 350 F (176 C).

  10. On a lightly floured surface, roll out dough to about 1/4 inch thick that is rectangular shaped.

  11. Soften butter and add to brown sugar/cinnamon mix. Add mixture to rectangular shaped dough. Spread out evenly.

  12. Tightly roll up the dough and place seam down. Cut dough into 1.5 inch sections using a serrated knife or string. Place into a buttered 8×8-inch pan and brush with a tad more butter on top.

  13. Bake for 25-30 minutes or until golden brown. While baking, whip up icing and crumble dark chocolate granola. Once done, let cool for 5-7 minutes and then add icing and dark chocolate sea salt crumbles.

  14. Store for 2-3 days but best fresh. Enjoy!

This website uses cookies to ensure you get the best experience on our website.