Delicious and easy to make no yeast vegan cinnamon rolls take just 45 minutes to make and require no rise time. Perfect for wanting homemade vegan cinnamon rolls quickly.
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The secret to getting cinnamon rolls on the table fast? Skip the yeast.
As a long-time vegan and a mom who’s always juggling hungry kids and a full schedule, I’m all about those shortcut recipes that still taste like a weekend treat. These no-yeast vegan cinnamon rolls are exactly that—soft, sweet, and full of that classic cinnamon swirl, but without the rise time.
No proofing, no waiting hours, no worrying if your yeast is expired (because let’s be real, we’ve all been there). Just mix, roll, bake, and enjoy—all in under an hour.
This is one of those recipes I turn to when a cinnamon roll craving hits hard, or when I want something special for breakfast but didn’t plan ahead. They’re perfect for lazy mornings, surprise brunches, or even dessert.
Ingredients for Vegan Cinnamon Rolls Recipe
There are 3 parts to these yeast free vegan cinnamon rolls. The dough, the filling, and the frosting.
Don’t let this recipe intimidate you. It may seem like a lot while you look at the list, but it’s so easy to make.
full ingredient amounts listed in the printable recipe card below
Dough
- flour (all purpose or bread)
- vegan cane sugar
- baking powder
- salt
- apple cider vinegar
- vegan butter
- dairy free milk
Filling
- brown sugar
- vegan cane sugar
- cinnamon
- vegan butter
- vanilla
Frosting
- raw cashews
- powdered sugar
- full fat coconut milk
- maple syrup
- coconut oil
- lemon juice
- vanilla
- sea salt
- (Dairy Free milk or water on hand for diluting)
- *See notes below about allergy friendly alternative
How To Make Vegan Cinnamon Rolls No Yeast
Preheat oven to 375 F degrees. Grease an 8×8 baking dish.
Add all your dry dough ingredients to a bowl and stir together.
Heat up your dairy free milk and melt your butter. Pour the milk, butter, and apple cider vinegar into the bowl and stir to combine. Do not over mix.
Lightly flour your counter and pour out the dough onto it. Knead the dough and then shape it into a smooth ball. Add more flour on top as needed to prevent sticking.
Using a rolling pin, roll your dough out to a 10×14″ rectangle.
In a bowl, make the filling by combining brown sugar, sugar, and cinnamon and then stirring in vegan butter and vanilla.
Spread the filling evenly over the dough
On one of the longest sides, rough the dough to the opposite side.
Cut your rolls evenly into 9 pieces, about 1 ½ inches apart
Place rolls in your greased pans and bake for 25-30 minutes or until cooked through. You want to see browning on your rolls.
While the rolls are baking, make your frosting by adding everything to a blender until smooth. If you want it thinner, add 1 tablespoon dairy free milk at a time until desired consistency.
Can I make yeast free vegan cinnamon rolls Top 8 Allergen Free?
For the dough and filling there is flour, vegan butter and dairy free milk.
For the milk, choose one that works for your allergies, we like oat so that’s usually good for everything.
For the butter, we recommend going with Earth Balance soy free in the red tub if there are soy allergies.
We have not tested this recipe with gluten free flour, but based on other testing it should work, it would just be more dense as gluten free flour has a tendency to be.
We have found that King Arthur’s Measure for Measure flour works best when switching out a gluten flour.
For the frosting, it is a cashew based frosting so nuts, as well as coconut are a concern. If those are a concern for you, we would recommend just making half the amount of our vegan buttercream frosting and follow the tips about the vegan butter above.
How to Store Yeast Free Cinnamon Rolls
These yeastless cinnamon rolls would be best stored in an air tight container at which point they would be good for 3-5 days. Warming up being serving is recommended.
How To Freeze Homemade Vegan Cinnamon Rolls
Yes, you can either freeze them before baking or after they are done once they had had enough time to cool down (come to room temperature).
What other vegan breakfast ideas could I make?
Once you try these delicious vegan cinnamon rolls with no yeast, you may be looking for other amazing vegan breakfast ideas that you should try.
Otherwise, here’s some both sweet and savory dairy free breakfast ideas.
- Vegan Banana Pancakes
- Vegan Breakfast Skillet (pictured above)
- Vegan Sausage Biscuits and Gravy
- Super Soft Vegan Blueberry Muffins
- Vegan Bacon, Egg & Cheese Biscuits
- Dairy Free French Toast
- Dairy Free Banana Bread
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No Yeast Vegan Cinnamon Rolls
Ingredients
No Yeast Dough
- 2 cups flour
- 2 tablespoon vegan cane sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ tablespoon apple cider vinegar
- 5 tablespoon vegan butter, melted
- ¾ cup dairy free milk (we like oat)
Filling
- ⅔ cup brown sugar
- 3 tablespoon vegan cane sugar
- 2 ½ tsps cinnamon
- 4 tbsp vegan butter, softened
- ½ tsp vanilla
Vegan Cashew Cream Cheese Frosting (see notes for allergies)
- ¾ cup raw cashews, soaked overnight or in boiling water for 30 minutes
- ⅔ cup powdered sugar
- ½ cup full fat coconut milk (the thick part out of a can)
- 3 tablespoon maple syrup
- 2 tablespoon coconut oil, melted
- 1 tablespoon lemon juice
- 1 ½ teaspoon vanilla
- ¼ tsp sea salt
- dairy free milk, as need
Instructions
- Preheat oven to 375 F degrees. Grease an 8×8 baking dish.
For the Dough
- Add all dry dough ingredients to a bowl and stir together.
- Heat up dairy free milk and melt butter. Pour the milk, butter, and apple cider vinegar into the bowl and stir to combine. Do not over mix.
- Lightly flour surface and pour out the dough onto it. Knead the dough and then shape it into a smooth ball. Add more flour on top as needed to prevent sticking.
- Using a rolling pin, roll dough out to a 10×14" rectangle.
For the Filling
- In a bowl, make the filling by combining brown sugar, sugar, and cinnamon and then stirring in vegan butter and vanilla.
- Spread the filling evenly over the dough
- On one of the longest sides, rough the dough to the opposite side.Cut rolls evenly into 9 pieces, about 1 ½ inches apart
- Place rolls in greased pans and bake for 25-30 minutes or until cooked through until you see golden brown on some of the rolls.
For the Frosting
- While the rolls are baking, make frosting by adding everything to a blender until smooth. If you want it thinner, add 1 tablespoon dairy free milk at a time until desired consistency.
- Remove rolls and let cool for 10 minutes.
- Pour over the frosting as desired.
Could I swap the butter for coconut oil? We use miyokos butter but I’m not sure if it’s a good swap? Usually coconut oil is a closer match than miyokos but not sure which to use
You could do either, but I’d recommend the Miyokos. Otherwise you aren’t going to get that buttery richness and it’s going to feel like it’s lacking something.
Can I make it oil free, or do I need a substitute for the butter?
Cinnamon rolls are usually rolled with butter and a cinnamon/sugar mixture inside – one to help with holding the spices, but two because it helps to enrich the dough, make it soft, moist, and gooey on the inside. Because there’s no yeast in this recipe, you already loose some of the dough richness that you would get with the rise. You could try to do some type of puree like pumpkin or sweet potato, or maybe a date paste but we have not tried either of these and it may be too dense. Honestly, we don’t recommend omitting the butter at this time.
Are these supposed to rise and become a bit fluffy in texture like yeasted cinnamon rolls? I’m guessing they are – but mine came out dense and small and seemed undercooked inside, and I’m wondering if that’s normal. I did the baking powder test to make sure my baking powder was good and it passed the test. But all I can think of is that the baking powder really isn’t working well despite passing the test? Any suggestions you have would be great as I’d like to try again.
Great questions! These won’t be as fluffy as yeasted rolls but shouldn’t be dense or raw. Baking powder can pass a freshness test (like the hot water test) and still be expired. Although, the test indicates it will still react with liquid, it may not be potent enough to properly leaven baked goods. Resulting in a denser final product. Definitely making sure your baking powder is fresh (not expired, not left uncovered, also past the test, etc.). Try not to overwork the dough, mix gently until JUST combined. If you have a food thermometer: use this to test that the rolls are completely cooked through (190˚F/90˚C) before removing. Hope these things help!
These are delicious! Very quick and easy. I made a cream cheese glaze using Tofutti cream cheese, a little powdered sugar, lemon juice for the zing. Just perfect! Thank you, this made it easy for me to make a quick weekend snack.
Awesome!
These were BEYOND! I added orange extract to the dough and a little to the frosting, spectacular! And I only had coconut milk, so that’s what I used. I also added pecans. Some of us are pretty particular about what makes a special cinnamon roll, and I don’t waste my time eating something that doesn’t measure up to the best I’ve had. If you’re out of yeast, make this your go-to. Not a single thing wrong with them. Soft, flavorful, fragrant, easy, quick! Hands down one of my new favorite recipes and I will be using it to make sure my Bed and Breakfast guests want to return! They are that good. 🙂
So glad that you loved them!
These were amazing! I can’t believe how easy they were to make and that they contain no yeast. Have made them multiple times and they also work well as a savoury option too (with pesto and tomatoes)
10/10
So happy to hear that you enjoyed it! Love the savory option!
A super simple but decadent treat! I followed the dough recipe exactly and had a hard time not eating it raw… yeah, it was good! lol I blended dates into the filling, reduced the sugar and eliminated the butter to make it a little “healthier” but it was still super sweet and rich. The cream cheese frosting was delicious. I’m curious about resting the dough. I didn’t do it this time but I’ve read that if you knead the dough, then let it rest for 10-15 minutes, it activates the gluten and allows the dough to get stretchy. I could easily incorporate this step while making the filling so just curious if you have a recommendation one way or the other? Thank you taking the time to create and post! I look forward to trying more of your recipes.
Hi! That’s all true and you can definitely do that. We wanted this to be a simple and fast recipe which is why we don’t discuss doing it in this recipe