Vegan Cinnamon Rolls Without Yeast

Name: Vegan Cinnamon Rolls Without Yeast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 1/2 cups all-purpose flour; 3 tablespoons cane sugar; 1 tablespoon baking powder; 1/2 teaspoon ground cinnamon; 5 tablespoons vegan butter, (salted, cold); 1 cup plant-based milk, (cold); 1 teaspoon vanilla; 2 tablespoons vegan butter, (salted, softened); 3/4 cup light brown sugar, (loosely packed); 1 tablespoon ground cinnamon; 1/2 cup vegan creamer, ((pour before baking rolls)); 4 ounces vegan cream cheese, ((half a standard container)); 4 tablespoons vegan butter, (salted, softened); 1 1/2 cups powdered sugar; 2 teaspoons maple syrup, ((optional))

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Your family will love waking up to the smell of these easy vegan cinnamon rolls without yeast! Sweet cinnamon brown sugar is tucked into buttery soft and warm dough. Then, they are baked in vegan creamer to make them incredibly moist and topped with an amazing maple cream cheese frosting that melts in your mouth!

No need to spend hours in the kitchen. These homemade cinnamon rolls are so quick and easy to make! They are perfect for lazy weekends or the holidays!

No yeast means no waiting around for them to rise. The only difference between these and yeast rolls is that they don’t have as much of a stretch, but you can count on all the delicious flavor!

You might be wondering why I include creamer when baking. This is a secret ingredient that the grandmas used to use to add moisture to the rolls while they bake. Drizzling just a bit over the rolls makes them so divine!

My initial inspiration to add elaborate, gourmet toppings came from Cinnaholic. Cinnaholic is a fully vegan cinnamon roll shop that’s starting to pop up throughout the United States.

In true Cinnaholic fashion, these rolls are topped with an irresistible maple cream cheese frosting. The frosting instructions are included on this page, but here’s a link to my recipe if you’d like to save it for later - Vegan Cream Cheese Frosting.

You can also add more of your favorite toppings such as my Vegan Butterscotch Sauce, nuts, fruit, or chocolate chips.

Reasons To Love This Recipe

No dairy, no eggs
No yeast nor rise time
Easy to find ingredients
Soft, moist, and delicious

Ingredients and Substitutions

All-purpose Flour - I haven’t tried this recipe with any other type of flour other than all-purpose, but a 1-to-1 gluten-free baking flour should work.
Cane Sugar - Vegan cane sugar is used to sweeten the dough.
Baking Powder - Baking powder helps these rolls rise and puff out. Be sure to check the date on yours because old baking powder doesn’t usually work.
Cinnamon - Ground cinnamon is used to flavor the dough and the roll filling.
Vegan Butter - Salted vegan butter is used throughout this recipe to create buttery rolls. If yours isn’t salted, simply add a pinch of salt.
Plant Milk - Use your favorite plant-based milk that you already have on hand.
Vanilla - A little bit of vanilla adds a lovely flavor to the dough.
Brown Sugar - I tend to use light brown sugar, but dark brown would work too. It would add more of a stronger, rustic flavor, which would be delicious.
Vegan Creamer - Use the type of non-dairy creamer that is normally added to coffee. Just a bit of it makes the rolls so much more moist and delicious!
Vegan Cream Cheese - Most of the vegan cream cheeses are sold in 7-8 ounce containers. For the frosting recipe, simply use half of one of them.
Powdered Sugar - Vegan powdered sugar is mixed into the frosting.
Maple Syrup - Maple syrup is an optional add-in for the frosting. You can add vanilla or almond extract instead, or simply leave it out.

How to Make Vegan Yeast-Free Cinnamon Rolls

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

For the Dough

Preheat the oven and grease your dish with vegan butter. Mix the dry dough ingredients in a large bowl. Use a fork or pastry cutter to cut the butter in. Stir in the wet ingredients.

Once the dough ingredients get hard to stir and clump together, switch to using your hands. Gently work the dough for about 2 minutes till all the ingredients are incorporated. Form the dough into a ball.

Roll the dough out onto a floured surface. Make sure to flour your rolling pin as well. You’ll want the dough to be about 10x12 inches in size. Add more flour to your rolling pin if the dough starts to stick to it.

Tip: When I roll it out about halfway, I like to lift the sheet of dough, sprinkle more flour beneath it, and then flip it over. This is to ensure that the dough doesn’t stick to the surface later when rolling it into a log.

For the Filling

Use a rubber spatula to spread the softened butter over the entire surface of the dough. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture over the dough to half an inch before the edge. Use your hands to really work the mixture into the butter. This will ensure the filling stays put during the rolling and baking steps.

Start at the long end and use both hands to snuggly roll the dough. I say “snuggly” because rolling it too loose will cause the filling to slide out while too tight will lengthen and smush the roll.

Another option is to use a pizza cutter to slice the sheet into strips and roll each one individually.

Trim half an inch off each end of the log. Then use a knife to create lines dividing the log equally into 9 rolls. You can be really precise with measuring tape or simply divide it into thirds and then divide each section into thirds again. When that’s done, cut the log into rolls. I highly suggest using floss or twine! It cuts through so easily and keeps the rolls in good form.

Place them in the dish an equal distance apart. Then, pour the vegan creamer over the rolls. We want the cream to drip down into the rolls as well as surround them. This is going to keep them so moist while baking. Bake them for 20-25 minutes.

Take the rolls out as soon as they are a light golden color and puffed up in size. They will look very moist because of the creamer. Don’t wait for them to appear dry in the oven as that will cause them to overcook.

Make The Frosting While The Rolls Bake

In a medium-sized bowl, beat the butter and cream cheese together until they’re fully combined. Then, sift the powdered sugar in a little at a time. Pour the frosting into a bowl and then stir in the maple syrup. Here’s the link to my frosting recipe if you want to read more details about it or bookmark it for later. Vegan Cream Cheese Frosting

Let the cinnamon rolls cool for a few minutes. Then frost them, add your favorite toppings, and then enjoy!

Frequently Asked Questions

Do cinnamon rolls need yeast?

No, they do not. You can enjoy the same great flavors without spending hours on rolls with yeast. However, cinnamon rolls without yeast will not have as much of a doughy stretch to them.

Can you make these ahead of time?

These rolls are best eaten fresh, but you can certainly make them ahead of time. To do so, fully bake them but don't add the frosting yet. Then cover them after they cool down and store them in the refrigerator for 4 days. When ready, heat them up in the oven at 300°F for 15 minutes or until heated through. Keep them covered while heating to maintain the moisture. Frost them and enjoy.

How do you store and reheat leftovers?

Store leftovers covered at room temperature for 2 days, in the refrigerator for 5 days, or in the freezer for 3 months. Heat them in the microwave, whether refrigerated or frozen, at 30-second intervals until warmed through.

More Delicious Vegan Breakfast Recipes

Feed the whole crew with this delicious Just Egg and Crescent Roll Casserole.
Make a batch of this Chia Pudding with Oat Milk to last all week!
Enjoy some tasty Blackberry Scones with your morning coffee or tea.
Devour these high Protein Waffles after a heavy workout.

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