These vegan cinnamon scrolls are soft, fluffy, and filled with warming cinnamon sugar. They’re the perfect weekend bake when you’re craving something cosy and satisfying.
Looking for more delicious plant-based desserts? These are some of my favourites:
- Mini Blueberry Cheesecakes
- Banoffee Caramel Slice
- Chocolate Chip Cookies
- Peanut Butter Slice
- Self Saucing Chocolate Pudding
- Oreo McFlurry Ice Cream
I love these vegan cinny scrolls because they strike the perfect balance between comforting and wholesome. You don’t need eggs or dairy to get that classic soft texture and golden swirl. Plus, they come together with basic pantry ingredients and just a little time. The dough is easy to handle, the cinnamon sugar filling is generous, and the smell while they’re baking? Irresistible.
They’re also a great make-ahead treat, you can prep them the night before and bake fresh in the morning. Nutritionally, they are full of sugar lol. I’m a nutritionist, but I’m not on the nutritionist side of “all sugar is evil” I’m more on the side of “brown sugar and butter is the best thing I have tasted”. So full permission to dig in!
They’re a crowd-pleaser for vegans and non-vegans alike. Whether it’s for a brunch spread, afternoon tea, or just because, these scrolls never disappoint.
Main Ingredients & Why We Use Them
- All-purpose flour – Creates structure and softness in the dough
- Sugar – Sweetens the dough and helps activate the yeast
- Salt – Balances the sweetness and enhances flavour
- Coconut Yogurt – We use this instead of egg to bring moisture. I really like this one from Cocobella
- Plant milk (like soy or almond) – Adds moisture and helps the dough rise
- Vegan butter – Adds richness and helps create that soft, buttery texture
- Instant yeast – Makes the dough rise and become fluffy
- Cinnamon – The hero flavour that gives that classic scroll taste
- Brown sugar – Adds depth and warmth to the cinnamon filling
- Vanilla – Boosts the flavour of the icing
- Icing sugar – For the finishing sweet glaze
Thin Icing vs Thick Frosting
I initially made only the Thin Icing, and although this came out well, I still thought it needed something “buttery” on top. I had some left over Thick Frosting in my fridge and used that as well. And honestly, I love the result. The Thin Icing drizzles down the sides and infuses the bread with a sugary sweet taste and the Thick Frosting stays on top and gives the roll more of a buttery sugar taste. It’s delicious. I do recommend the dual combo if you can be bothered. The Thick Frosting is simple; just a combo of vegan butter, soft icing sugar and plant milk combined together in a hand mixer, recipe here.
Cinnamon Scrolls Ingredients
Thin Icing Ingredients
How to Make Cinnamon Scrolls
Making these vegan scrolls is easier than you might think. Start by making your dough, mix your dry ingredients, then add the warm plant milk and melted vegan butter. Stir the yeast in vigorously, you want to make sure it’s fully dissolved. Stir until a soft dough forms, knead for a few minutes, and let it rest.
Roll it out, spread with vegan butter, and sprinkle generously with cinnamon sugar.
Roll it up, slice, and pop into a greased pan. After they’ve risen and puffed up, bake until golden. Drizzle with simple icing and enjoy warm.
Variations & Substitutions
- Swap half the flour for wholemeal for extra fibre
- Add chopped walnuts or pecans to the filling for crunch
- Try orange zest in the icing for a citrus twist
- Sub coconut oil for vegan butter if needed
Equipment
You won’t need much, just the following:
- Large mixing bowl
- Rolling pin
- 9-inch round or square baking tin
- Small saucepan or microwave-safe bowl
- Knife or unflavoured dental floss for cutting rolls
How to Serve Cinnamon Scrolls
These scrolls are best served warm, straight from the oven, with a drizzle of vanilla icing. They pair perfectly with a hot cup of tea or coffee. I’ve been having them every night after dinner warmed up in the microwave for 30 seconds. I love to finely chop up half an apply and pair them together too!
How to Store Cinnamon Scrolls
Store any leftover cinnamon scrolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. You can also freeze the unbaked rolls and bake fresh when needed.
How to Make Cinnamon Scrolls
Vegan Cinnamon Scrolls
Ingredients
Dough
- 2 + ¾ cups (344g) plain flour
- ¼ cup (50g) white sugar
- ½ teaspoon salt
- ¾ cup (180ml) oat milk
- 3 tablespoons vegan butter
- 2 + ¼ teaspoons Instant yeast 1 standard packet
- 60 g unsweetened coconut yogurt
- Filling
- 3 tablespoons (43g) vegan butter, extra softened
- ¼ cup packed brown sugar
- ¾ tablespoon ground cinnamon
Thin Icing
- 1 cup soft icing sugar
- 2 tablespoon oat milk
- ½ teaspoon vanilla extract
Thick Icing
- See recipe here: https://cuteaschickpeas.com/thick-vegan-frosting/
Instructions
Make the dough
- Mix the flour, sugar, and salt in a big bowl. Warm the milk and butter together (microwave or stove) until the butter *just* melts and the mix feels warm, not hot. Stir in the yeast to dissolve it – it will need a good whisk. Add the milk mixture and yogurt to the dry ingredients and stir until it becomes a soft dough. Put the dough on a floured surface and knead it with floured hands for 3–5 minutes until smooth. If it’s too sticky, add a little flour. Put the dough in a bowl, cover loosely, and let it rest for 10 minutes while you prep the filling.
Make the filling
- Roll out the dough into a rectangle (about 36×20 cm). Spread softened butter on top. Mix cinnamon and brown sugar, then sprinkle it all over the dough. Roll it up into a log and slice into 9 rolls each around 4cm wide. Place them in a greased baking dish with about 1 inches apart as they will get larger and need room to spread. Let them rise: Cover the dish and let the rolls rise in a warm spot for 60–90 minutes, until doubled in size.
Bake
- Preheat oven to 190°C (375°F). Bake the rolls for 24–27 minutes until golden. Halfway through, cover in foil and bake so they don’t get too brown on top.
Make the icing
- Mix soft icing sugar, milk, and vanilla together until smooth. Spread over warm rolls. If you’d like extra icing, you can make up my “thick vegan frosting” and put this on top: https://cuteaschickpeas.com/thick-vegan-frosting/ as well.
Storage
- Keep any leftover rolls in a container for up to 2 days at room temp or 5 days in the fridge.
