These easy vegan pesto rolls are the pasta side dish you never knew you needed. Can be made with any pesto or follow our recipe for sunflower basil pesto!
Savory flavored “cinnamon rolls” are becoming one of our favorite things and these vegan pesto rolls are one of the best.
While traditionally only had at breakfast or brunch, cinnamon rolls are usually sweet, but this savory option is perfect for lunch or dinner. It could totally be used for a savory brunch option too.
One of the best things about cinnamons rolls are the soft dough that soaks up and holds onto the filling and these vegan pesto rolls.
And they travel well if you need something on the go.
These go perfectly with spaghetti or other saucy pastas!
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Frequently Asked Questions
CAN I PREP THESE VEGAN PESTO ROLLS AHEAD?
Yes! You sure can! There are two options.
- Once you make the dough and cover it to rise, you can place the bowl in the fridge up to 2 days before you plan to use it.
- You can make the entire recipe and then store your vegan pesto rolls in an air tight container in the fridge for 5 days.
ARE THESE VEGAN PESTO ROLLS TOP 8 ALLERGEN FREE?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
We do use vegan butter, which usually contains soy, so use a soy free vegan butter. We like Earth Balance soy free
Otherwise, as long as you use a safe vegan parmesan cheese, you can easily make these.
Do I have to use the pesto listed below?
We made a basil and sunflower pesto in order help with those that have nut allergies. But you could also use our vegan spinach walnut pesto or whatever your favorite recipe is currently.
Can I use store bought pesto instead?
Absolutely. If you find a vegan pesto in the store, you could totally use that in order to make the recipe go faster or easier for you.
Can this be oil free?
Many people love our everything dough recipe because it’s oil free. However, you may notice below that oil is included in this recipe for the vegan butter and inside the pesto.
As far as the vegan butter brushed on top, this is to help give richness. While we do highly recommend this method, you could omit without any changes.
As far as the pesto, you could replace the oil with water, vegetable stock, more lemon juice or we have even seen tomatoes used instead.
COULD I MAKE OTHER THINGS WITH THE DOUGH BESIDES PIZZA ROLLS?
Yes! This recipe using our vegan everything dough that can be used for cinnamon rolls, pull apart bread and more! Grab our vegan everything dough recipe by clicking that link and you’ll get a ton more ideas!
What other vegan ideas could I try to make?
Pesto and pizza is a staple in many lives and often times when people go vegan they are nervous they are going to have to give up pizza.
Fortunately, that’s not the case. Not even close.
We’ve created delicious and family friendly pizza recipes for everyone to enjoy!
- 5 Ingredient Vegan Pizza Lunchables
- Spicy Vegan Mac and Cheese Pizza
- No Yeast Vegan Pizza Dough
- Easy 2 Ingredient Yeast Free Vegan Pizza Dough
- Walnut Meat Pizza Skillet
- Vegan Pizza Pasta Casserole (photo above)
- Vegan Pepperoni Pizza
- Vegan Pizza Stuffed Peppers
- Vegan Cauliflower Pizza Crust
Pin these Vegan Pepperoni Pizza Rolls:
Vegan Pesto Rolls
For the Filling
For the Pesto Rolls
- In a large bowl, whisk together 3 1/2 cups flour, yeast, sugar, and salt.
- Then, add in the water.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- While the dough is rising, make the pesto by adding everything from the filling into a food processor except the mozzarella cheese. Blend, scraping down as needed until well combined.
- Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
- Using a rolling pin, roll dough into an approximately 18×12″ rectangle.
- Spread the pesto out evenly across the dough. Sprinkle the mozzarella evenly across the dough.
- Carefully roll into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces. *It’s okay if some of the sauce comes out, but try to tuck and roll as you go along.
- Place into a greased jumbo muffin tins. Let rise for 20 minutes.
- Preheat oven to 375 degrees F.
- Once heated, place dish inside and bake in oven for 30-35 minutes or until dough is cooked inside.
- Remove rolls from oven when done and brush with vegan butter. Add any additional toppings.
- Store any leftovers in an air tight container.
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