Fluffy Vegan Cinnamon Rolls
Fluffy cinnamon rolls made with coconut oil, almond milk, and no refined sugar! These healthier cinnamon rolls are light, fluffy, gooey, and delicious. You can make these vegan with cashew cream cheese frosting- yum!
Obsessed with cinnamon rolls lately!
If you don’t have apples around, you can swap the apples out for banana and then you will enjoy banana cinnamon rolls…
And boy, are they good!
I made this recipe using caramelized bananas earlier and let me tell you- SO good!
All I did was cook frozen bananas in their own liquid until they were soft and brown caramel was bubbling from the fruit sugars.
Then, I took the banana off the stove heat and transferred them onto the dough for the filling!
So good and easy!
How to make coconut oil cinnamon rolls:
To top these off, there are a few options:
First, I have a maple glaze that would be bomb on these- and it’s vegan.
Find that recipe here.
Or you can do the traditional cream cheese way, which I give instructions for below.
To make that recipe vegan, simply swap the cream cheese out for a vegan cream cheese.
Vegan cream cheese is usually made from cashews or almonds and I just buy it at the grocery store or make it at home.
- 1 cup almond milk
- 1/4 cup coconut oil
- 2 tablespoons coconut sugar
- 1.5 teaspoon active dry yeast
- 2 1/4 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 medium/large apple or applesauce or 3/4 cup mashed banana
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon cinnamon
- 2 oz vegan cream cheese
- 2 tablespoons almond milk
- 2-3 large medjool dates pitted
- 1/2 tsp vanilla extract
|Passive Time||60 minutes|
|Cook Time||30 minutes|
|Prep Time||15 minutes|
- Heat coconut oil, almond milk, and coconut sugar for dough in a small saucepan until it reaches 110F degrees.
- Sprinkle yeast over warmed milk and set for 5 minutes until yeast becomes bubbly.
- Add 2 cups of flour into the milk mixture. Stir with a wooden spoon until just combined. Cover with a clean towel and allow to rise in a warm area for 60 minutes.
- Once dough has risen, add salt, baking powder, and remaining flour. Stir until combined.
- On a floured surface, kneed dough until it looses it's stickiness (doesn't stick to the surface). With a rolling pin, roll dough into 1/4" thick rectangle.
- Core and dice apple, then add to a small saucepan with about 1-2" water, cover with a lid and cook until apples are soft, then drain water (this should take around 8 minutes).
- Mash apples and spread over dough. In a small bowl, stir together coconut sugar and cinnamon for filling, then sprinkle evenly over dough. NOTE: These are not very sweet intentionally, so if you like a sweeter dessert, I suggest adding more sugar and/or chopped dates to the filling and frosting! Roll dough into a log and cut about 2" cinnamon rolls.
- Line a 4" by 6" baking dish with parchment paper and set cinnamon rolls into it. Bake on 350F for 30 minutes until golden on top.
- In a small hand blender combine ingredients for frosting until smooth, then spread over cinnamon rolls and serve!
Fluffy Vegan Cinnamon Rolls
Amount Per Serving
Calories 346 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat NaNg 0%
Trans Fat NaNg
Polyunsaturated Fat 0.02g
Monounsaturated Fat 1g
Cholesterol NaNmg 0%
Sodium 466mg 19%
Potassium 126mg 4%
Total Carbohydrates 58g 19%
Dietary Fiber 4g 16%
Protein 5g 10%
Vitamin A 2%
Vitamin C NaN%
* Percent Daily Values are based on a 2000 calorie diet.
What about gluten free?
You can make these with gluten-free flour, I haven’t tried it yet.
Oh man…if only they were also gluten free. Sounds yummy tho.
How can you make them gluten free? Any subs?
Hi Laura, a gluten free baking flour blend would probably work!
Is there something you can swap for the cream cheese? Or how do you make the cashew cream?
Hi Marisa, any dairy-free frosting will work! I have this one that goes well with it- 1/2 cup coconut butter
1 tablespoon maple syrup room temp
1 tablespoon palm oil shortening
1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be. For the frosting, combine all of the ingredients in a blender or food processor for about 1 minute until smooth. Do not over whip- this will cause the frosting to clump.
can i substitute coconut oil with another oil?
Yes! Butter or palm shortening should work.
So very excited to make these! Thank you for sharing. Do you know if I can make these the night before, stick them in the fridge and bake the next morning? My kids will be too excited to wait 🙂 haha
Hi Jenny, I haven’t tried to be sure, but that sounds like it would totally work!
Oh, darn. With “gluten-free” in your website name, I was pretty excited to see this recipe. What a let-down to learn that they’re made with wheat flour! 🙁
Hi Barbara, yes- I could see how that could be confusing. I have switched my diet in the recent years and eat gluten now that my allergens have been healed, so I will occasionally share some of my new baking adventures, but the bulk of my recipes will continue to be paleo or gluten free. 🙂
I have A healthy food blog loveineverymorsel on Instgram! Tons of dairy free and gluten free treats!
Absolutely LOve this recipe! Tried it and I’ve been addicted since! I was wondering though, if we were to eliminate the frosting all together, would this significantly reduce the calories/carbs per serving? Also, is the nutritional info based on one piece of Cinnabon? *secretly wish it’s based on the whole lot*
Yes, it will reduce the calorie count for sure. 🙂
Instead of the active dry yeast, what can you use? I usually bake bread with “fresh baker’s yeast” would that work for this recipe?
Hi Julia, I’m not too familiar with different types of yeast, so I really can’t say. 😐
I made these and they’re AMAZING! I added an extra date to the icing and a little extra almond milk because I prefer runnier icing. I definitely recommend this recipe it’s totally worth the effort!
I am so glad that you enjoyed these cinnamon rolls! Great! I’m glad that the icing worked for you!
What kind of coconut oil? Refined or virgin? Thx
Hi Kellee, I use unrefined.
These are absolutely amazing! we made 2 batches for breakfast tomorrow too! These are a new family favorite! I followed the recipe as is and added toasted walnuts on top! I’ll make these every time we need good cinnamon rolls! Thanks for this recipe!
Great to hear!