Vegan Sticky Cinnamon Rolls

vegan cinnamon rolls

My mom, she makes the best dough. Not sure what sort of fairy yeast dust she uses, but all her dough creations come out perfectly. She likes to activate the yeast in lukewarm water and adds milk instead of water. I wanted to see if using almond milk would have the same results. I was happy really, really happy. The dough had risen nicely and my rolls were busting out of the muffin tin.

I suppose using lukewarm water instead of milk would work just as nicely. What’s really important is the flour. I went with the bread and roll flour from our local grocer. I had good results with making the bread, so that’s why I gave it a go. I am guessing bit of spelt flour in the mix would be just as nice because spelt and coconut oil work so well together. Either way, it’s a roll stuffed with cinnamon filling, baked just right it will be delicious.

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Vegan Sticky Cinnamon Rolls


For the dough:
500mg flour
1 tablespoon dry yeast
1 cup almond milk + extra for brushing
1/4 cup almond oil
pinch of salt
For the filling:
1/2 cup pecans
1/2 cup coconut sugar
1 tablespoon cinnamon
1/2 cup coconut oil
For the topping:
1 cup coconut cream
1/2 cup coconut sugar


1. To make the dough, combine flour, milk, oil, salt and the yeast, that would have been dissolved in a bit of lukewarm water, by either mixing in a bowl with a wooden spoon or a food processor. Once you got a ball of dough, knead well, cover and let rise in a warm place till double in size.
2. Meanwhile, to make the filling, combine the pecans, coconut sugar and cinnamon and pulse in a blender then add oil and mix well. Set aside.
4. After the dough has risen, place on a lightly floured surface and roll the dough into a 12inch (30cm) square. Spread the filling evenly all over the dough. Roll the dough into a log and slice into 12 equal-sized pieces then place into a choice of tin. I used a muffin tin.
5. Cover the dough loosely and let rolls rise till about double in size.
6. Preheat the oven to 180ºC. Brush the dough with a bit of almond milk. Bake for 25 minutes.
7. While the buns are in the oven, prepare the topping by combining the coconut cream and coconut sugar and simmer over low heat for 45min. You will have a thick sauce that resembles a caramel sauce or dulce de leche.
8. Remove the rolls from the oven and let sit covered for a few minutes then drizzle with the topping.

Note: These can last a few days and so can the topping. I actually like to have them the next day. They will be sweet, sticky and a bit chewy just perfect with tea or coffee.

Vegan baking is my way of living mindfully while learning about and using wholesome ingredients to create delicious and balanced baked goodies.

  • These sticky cinnamon rolls look to die for!! I'd love to make these for my mom, this is her favorite breakfast treat. Question, though - can you sub the almond oil in the dough for coconut oil? :)

    • Ines said:

      Sarah, please do. These were a real hit with my friends. ps. you've inspired me with your vanilla bean + spiced chocolate cheesecakes!!!!

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  • maria said:

    Hello there!

    Found your recipe on Pinterest. Can you please clarify the amount of flour needed for this recipe. Thank you!

    • Ines | By the Sea said:

      Hi Maria, this will be just plain flour and you will get about 150g of flour per cup so about 3.25 to 3.5 cups of flour. If you notice that maybe you need a bit more milk then go ahead and add a bit more. After you bake them, cover well to prevent the rolls from drying out. :)