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Peaches and Cream Vegan Cinnamon Rolls

These peaches and cream vegan cinnamon rolls are an absolutely delicious way to enjoy in season peaches. Super soft, gooey, and topped with a vegan cream glaze for an amazing summer spin on traditional cinnamon rolls.
Course Breakfast, brunch, Dessert
Cuisine American
Keyword dairy free breakfast, dairy free dessert, dairy free recipes, vegan breakfast, vegan dessert, vegan recipes
Prep Time 10 minutes
Cook Time 30 minutes
Rise Time x2 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12 cinnamon rolls
Calories 371kcal
Author LarishaBernard


For the Dough

For the Filling

  • 1/2 cup vegan butter, softened
  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 1/8 tsp nutmeg
  • 2 peaches, peeled, deseeded, and diced
  • 1/2 cup coconut cream (the thick part from chilled canned coconut milk)
  • 1/4 tsp lemon zest (no more than this)
  • 1 tsp vanilla

For the Glaze


  • In a large bowl, whisk together 3 1/2 cups flour, brown sugar yeast, and salt. 
  • Then, add in the dairy free milk. 
  • 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.
  • 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 17×25″ rectangle that is 1/4″ thick.  
  • In a bowl, combine the brown sugar, cinnamon, and nutmeg. 
  • Brush the butter for the filling across the dough.
  • Sprinkle the cinnamon sugar mixture all across the top.
  • Evenly spread out all the peaches.
  • Grate the lemon zest over the peaches.
  • Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
  • Place into a greased 9x13 baking dish and cover with a damp towel. Let rise in a warm, draft free place for 20-30 minutes or until the cinnamon rolls are starting to touch each other.
  • Combine the coconut cream and vanilla and drizzle it evenly across the top.
  • Preheat oven to 350 degrees F.
  • Once heated, place dish inside and bake in oven for 28-35 minutes.
  • While cooking whisk the glaze ingredients together in a bowl.
  • Remove cinnamon rolls from oven. Let cool for 10 minutes, then top with glaze. Best served warm.


*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1roll | Calories: 371kcal | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Sodium: 279mg | Potassium: 199mg | Fiber: 2g | Sugar: 35g | Vitamin A: 557IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg