Vegan Cinnamon Rolls Without Yeast

8 Rolls
35 min

There’s nothing quite like ooey-gooey cinnamon rolls. These vegan cinnamon rolls without yeast are no exception! They’re soft and fluffy with a buttery cinnamon filling. Top them off with a tangy yet sweet dairy-free cream cheese icing, and these cinnamon buns are (*chef’s kiss*) so good!

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why we love these vegan cinnamon rolls without yeast

Most of us are in agreement around the fact that traditional cinnamon rolls take far too long. I LOVE cinnamon rolls on the weekend, but I don’t love spending hours making them. Maybe I’m part of the generation that appreciates instantaneous gratification once in a while. Sometimes you just want to skip all that rising time, am I right?

These are the best 35-minute vegan cinnamon rolls that you’ll be able to eat as soon as you first have a craving for them. I love that these homemade buns are dairy-free, egg-free, annnd yeast-free plus they’re super easy and fast.

making the dairy free cream cheese icing

Just like the cinnamon buns, the cream cheese icing is also ridiculously easy to make. All you need to do is mix the vegan cream cheese (make sure it’s softened slightly), powdered sugar, dairy-free milk, and lemon juice together.

The icing should be fairly thick. When you scoop it with a spoon it should form thick ribbons as it drizzles back into the bowl (see the photo above).

After baking and cooling, I like to serve these rolls with a generous smear of vegan cream cheese icing, fresh berries, and a nice rich cup of coffee. These are honestly the best 35-minute vegan cinnamon rolls I’ve had. They’re super ooey-gooey, fluffy yet flakey, and are ready to eat in a pinch.

storing the vegan cinnamon rolls

Like most baked goods, these cinnamon rolls have the best texture on the same day they’re made. But they’re of course still tasty the next day! To store them, place them in an air-tight container. If you’ve put the icing on them, I recommend storing them in the fridge (for up to 2-3 days) and reheating them in the microwave.

Vegan Cinnamon Rolls Without Yeast
Recipe details
  • 8  Rolls
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 2 ½ cups flour (330g)
  • 1 tbsp baking powder (18g)
  • ½ tsp salt (1g)
  • 1 tsp cinnamon (4g)
  • 1 tbsp brown sugar (15g)
  • ¾ cup dairy-free milk (6.5 oz) cold, I like oat milk or almond
  • 1 tsp apple cider vinegar (4g)
  • 1/2 cup vegan butter (113g) very cold, diced
  • 3/4 cup brown sugar, (120g) loosely packed
  • 1 tbsp cinnamon (12g)
  • 3 tbsp vegan butter, (45g) melted
  • 1 tsp vanilla extract (3g)
Cream Cheese Icing
  • 3 tbsp vegan cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1-2 tsp dairy free milk
  • 1 tsp lemon juice
Making the Dough:
Preheat the oven to 375 degrees Fahrenheit.
Prep a 9x13" baking dish by spraying it with cooking spray.
In a medium-sized bowl or a pyrex measuring cup, mix together the dairy-free milk and the vinegar to make the vegan buttermilk. Set aside while prepping the dry ingredients (or for 5 minutes to curdle slightly).
Mix together flour, baking powder, salt, sugar, and cinnamon in a large bowl.
Using a pastry cutter, fork, or food processor cut the cold diced vegan butter into the flour mixture until combined. There should be medium to large chunks of butter visible.**
Make a well in the center of the dry ingredients.
Add in the vegan buttermilk mixture (the dairy-free milk and vinegar) and mix until just combined. The dough should be slightly crumbly but will come together when kneaded.
Shaping the Cinnamon Rolls:
On a floured surface or on parchment paper, transfer the dough and knead it into a ball. Then, flatten it into a 6-inch diameter disk.
Roll out into a 12” by 7” long rectangle. The dough should be around 1/4” thick.
Prepare the filling by combining the melted butter, brown sugar, cinnamon, and vanilla in a small bowl.
Spread the filling on the dough leaving a 1/2" border on all the edges.
Roll the dough into a log lengthwise, and cut into 1 1/2 inch thick rolls. There should be 8 rolls.
Place the rolls in the prepared baking dish.
Bake for 25-26 minutes or until golden brown.
How to Make the Icing:
While the rolls are baking, stir together the ingredients for the vegan cream cheese icing in a small bowl.
The mixture should be able to drizzle smoothly off a fork or spoon. If the icing looks thick, add up to 2 more teaspoons of dairy-free milk. If the mixture looks runny, add 1-2 tablespoons of powdered sugar at a time until you reach the desired consistency.
Let the buns cool slightly before drizzling cream cheese icing on top.
  • *I like to place my butter in the freezer for 10 minutes prior to making this, but straight out of the fridge will also work.
  • **If using a food processor, pulse until the dough has large uneven crumbles, and then add the non-dairy milk. Pulse until the dough starts to come together.
Thank You Berry Much
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  • Debra Holland Debra Holland on Feb 05, 2022

    Looks yummy. What brand vegan butter and cream cheese do you use? Have you ever tried to make these with a non-wheat flour?

    • Thank You Berry Much Thank You Berry Much on Feb 05, 2022

      Hi there! I use Earth Balance or Country Crock Plant Butter in this recipe. My favorite vegan cream cheese is from Trader Joe's. Go Veggie also makes one I've used in the past. It has more liquid than the Trader Joe's version, so you may need to add more powdered sugar.

  • KateyV KateyV on Feb 05, 2022

    I'll try it, but with regular butter and cream cheese. Hope it still turns out good. Thanks!

    • See 1 previous
    • Thank You Berry Much Thank You Berry Much on Feb 05, 2022

      Hi there! Regular butter should be able to be substituted 1 for 1 for the vegan butter. Dairy-based cream cheese should also work just fine. You may need to adjust the amount of milk or powdered sugar in the frosting to get the right consistency. (Vegan cream cheeses tend to be softer than dairy-based ones).