Best easy vegan cinnamon rolls with cashew frosting. They’re soft, fluffy, and delicious. Furthermore, they’re healthier than the average cinnamon buns are because they contain no white sugar, no eggs and are dairy-free! Ideal for a snack, breakfast or dessert.
Servings: 12 Cinnamon Rolls

Vegan Cinnamon Rolls

Best easy vegan cinnamon rolls with cashew frosting. They’re soft, fluffy, delicious and healthier because they contain no white sugar, no eggs and are dairy-free! Ideal for a snack, breakfast or dessert.
4.86 from 7 votes
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Course: Breakfast, Dessert, Snack, Snacks
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Author: Bianca Zapatka


Yeast dough:

  • 1 packet active dry yeast (or 21 g fresh yeast)
  • 1 cup + 1 tbsp lukewarm soy milk (250 ml)
  • 1/3 cup coconut sugar (75 g) or any other sugar
  • 1/3 cup coconut oil (75 g)
  • 4 cups flour * (500 g)
  • 1 tbsp cinnamon
  • 1/4 tsp cardamom
  • 1 tsp salt

Cinnamon Filling:

  • 1 tbsp coconut sugar or muscovado sugar
  • 2 tbsp coconut syrup or more sugar
  • 2 tsp cinnamon
  • 1/4 cup vegan butter (50 g)
  • 1/2 cup walnuts (60 g) (optional)
  • 1/3 cup raisins (50 g) (optional)

Cashew Coconut Frosting:

  • 1/2 cup soaked cashews (75 g) approx. 3h (or use cashew butter)
  • 1 tbsp coconut syrup
  • 1 tbsp coconut oil
  • 1/3 cup powdered sugar (50 g)
  • 2-4 tbsp plant-based milk

For Brushing:


Vegan yeast dough:

  • Crumble the yeast and dissolve with 1 tablespoon of sugar in the lukewarm milk (approx. 95°F/ 35°C).
  • Melt the coconut oil and add to the milk mixture. Add the sugar, cinnamon, cardamom and salt. Then add the flour and knead the dough using your hands or in a food processor, until smooth and stretchy, for about 10 minutes. Then put in a large bowl, cover with a damp kitchen towel and let chill on a warm place for 40 minutes.

Cinnamon Filling:

  • In the meantime, melt the vegan butter over low heat. Add the coconut sugar, coconut syrup and cinnamon and stir to a syrupy, viscous mixture. Stir in chopped nuts and raisins if desired.
  • Once the dough volume has doubled, it can be rolled out on a well-floured working surface to a large rectangle, about 1 cm thick.
  • Then spread the filling evenly over the dough.
  • Carefully, roll up the dough from the long side, then cut into even sized pieces (approx. 1.4 inch /3.5 cm thick). Place them in a greased or parchment paper lined baking dish, leaving enough space between each cinnamon roll, as they will rise a lot. Let chill for further 30-45 minutes.
  • Preheat the oven to 356°F (180°C) top and bottom heat.
  • Optionally brush the cinnamon rolls with a little melted vegan butter before baking and bake for about 20 minutes.

Cashew coconut frosting:

  • Mix all ingredients for the frosting in a high-speed blender, until you get a smooth and creamy sauce. Add a little more plantbased milk to thin, if needed. (If you don‘t have a blender, you can simply use cashew butter. Just mix the ingredients together using a whisk).
  • Allow the cinnamon buns to cool slightly after baking and pour over the frosting.
  • Enjoy while they’re still warm!


  • You can use spelt flour or a gluten-free flour blend for this recipe, you'll get the fluffiest result by using regular plain all purpose flour.
  • If you don‘t want to bake all of the cinnamon rolls at the same time, you can freeze them individually after walking. Simply lay the rolls next to each other with a little distance between on a plate and place it in the freezer for about 2-3 hours. After pre-freezing you can put them in a sealed container or freezer bag, because so they do not stick together anymore.
  • The cinnamon rolls taste best when they‘re freshly baked, so I recommend eating them within 2 days. But you can also freeze baked leftovers. When serving, simply thaw and rebake briefly in the oven.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!