*This post may contain affiliate links. Thank you for your support.
One of the best vegan cinnamon rolls recipe filled with brown sugar and pecans! So irresistibly delicious!
Attention cinnamon fans, this recipe is a dream come true for you! It’s so incredibly delicious and, in my opinion, one of the best vegan cinnamon rolls recipe out there.
The filling made with brown sugar and toasted pecans is sweet, crunchy, and nutty, making every single bite a pleasure. Add in a cup of warm tea or coffee for a moment of rest and self-love.
This recipe is inspired by the beautiful “Our Favorite Cinnamon Rolls” recipe by Epicurious. In my opinion one of the best cinnamon rolls recipe with the most delicious filling available.
However, it needed some adaption to make it vegan and less sweet (although the filling is outstanding, they overdid it a bit with the amount of sugar used).
Filling
What’s better than vegan cinnamon rolls? Vegan pecan cinnamon rolls! Adding some toasted nuts to the filling ensures a good crunch and adds a beautiful nutty flavor.
And no other nuts than pecans could do a better job in combination with cinnamon. Just so flavorful!
Don’t worry if you are allergic to nuts; you can skip them and the recipe still tastes delicious.
ALWAYS toast nuts! Essential oils are released during the roasting process, making the nuts taste more intense. You can easily do that in a skillet over medium heat for a few minutes.
What’s missing? A good pinch of cinnamon and brown sugar! One of the most important components of this delicious sweet yeast dough pastry.
All in all, it’s an easy recipe to follow, yet you need some patience and time to make it due to the dough rising time.
Furthermore, it’s so easy to make cinnamon rolls vegan! All you need is dairy-free milk and dairy-free butter.
Cake Pan
I usually bake my cinnamon buns in a round springform pan. Anything around Ø 9-inch or larger is suitable. Arrange the cinnamon buns in the middle of the pan, and you are good to go. It doesn’t matter if the pan isn’t filled out.
You can even use a rectangular casserole dish as most cinnamon bun recipes are calling for.
Vegan Cinnamon Rolls Recipe
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Heat the dairy-free milk, butter, sugar, and cinnamon in a small saucepan or microwave until warm (not hot or boiling!). Stir until the butter is fully melted and the sugar dissolved.
- Mix all-purpose flour, instant yeast, and salt in the bowl of a stand mixer. Pour in the milk-butter-sugar mixture and knead for 5 minutes (with the dough hook attached) on low to medium speed until you have a smooth dough.
- Grease a large bowl with one teaspoon olive oil, place the dough in it, cover with a damp kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
Filling
- Roughly chop and toast the pecans in a skillet over medium heat until golden brown and fragrant. In a small bowl, mix brown sugar, cinnamon, and nutmeg.
- Line a round 9-inch cake or springform pan with parchment paper.
- Place the dough on a floured surface and roll it into a rectangle (~8×12 inches | 20x30cm).
- Evenly spread the dairy-free butter over the dough, leaving a ½-inch border on the long sides. Sprinkle with the sugar mixture, then with the pecans.
- Roll it lengthwise into a tight log and cut into 8 equal pieces.
- Transfer into the prepared cake pan, cover with a damp tea towel, and let it rise for another 45 minutes. → Arrange the cinnamon buns in the middle of the pan, and you are good to go. It doesn’t matter if the pan isn’t filled out.
- Preheat the oven to 355°F (180°C).
- Bake for 20-25 minutes. Remove from the oven and let it cool slightly!
Glace (optional)
- Whisk powdered sugar and dairy-free milk in a small bowl and drizzle over the warm cinnamon rolls.
Recipe FAQ & Tips
How long does it keep? Leftovers can be stored for up to 2 days in an airtight container at room temperature. Feel free to reheat in the microwave. But to be honest, cinnamon rolls always taste best when freshly bake.
Can I freeze cinnamon rolls? Absolutely! It’s best to freeze them in a freezer bag right after they are cooled for up to 3 months. Reheat? Place frozen in the cold oven and bake for 15 minutes at 355°F (180°C).
Pecans: Can be substituted with other nuts of your choice.
Nut Allergy? Skip the pecans!
More Recipes You’ll Love:
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Croissants
- Vegan Pumpkin Chocolate Chip Bread
- Homemade Chai Tea Latte
Did You Try This Recipe?
I would love it if you leave me a 5-star rating or comment. This way, I better get to know which recipes you like and can make more of them.
Please follow me on Facebook, Instagram, and Pinterest for more free recipes! I would be thrilled to welcome you to my community!
📖 Recipe
Vegan Cinnamon Rolls
Click on the stars to leave a vote!
Ingredients
Dough
- 2 cup (250 g) all-purpose flour
- 1 tsp instant yeast
- ⅝ cup (150 ml) dairy-free milk of choice lukewarm
- 2 tbsp (30 g) sugar
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 tbsp (30 g) dairy-free butter
Filling
- 3 tbsp (45 g) dairy-free butter room temperature
- ⅓ cup (65 g) brown sugar
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅔ cup (70 g) pecans chopped & lightly toasted
Glace (optional)
- ¼ cup (30 g) powdered sugar
- ½ tbsp dairy-free milk of choice or water
Instructions
Dough
- Heat the dairy-free milk, butter, sugar, and cinnamon in a small saucepan or microwave until warm (not hot or boiling!). Stir until the butter is fully melted and the sugar dissolved.
- Mix all-purpose flour, instant yeast, and salt in the bowl of a stand mixer. Pour in the milk-butter-sugar mixture and knead for 5 minutes (with the dough hook attached) on low to medium speed until you have a smooth dough.
- Grease a large bowl with one teaspoon olive oil, place the dough in it, cover with a damp kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
Filling
- Roughly chop and toast the pecans in a skillet over medium heat until golden brown and fragrant. In a small bowl, mix brown sugar, cinnamon, and nutmeg.
- Line a round 9-inch cake or springform pan with parchment paper.
- Place the dough on a floured surface and roll it into a rectangle (~8×12 inches | 20x30cm).
- Evenly spread the dairy-free butter over the dough, leaving a ½-inch border on the long sides. Sprinkle with the sugar mixture, then with the pecans.
- Roll it lengthwise into a tight log and cut into 8 equal pieces. Transfer into the prepared cake pan, cover with a damp tea towel, and let it rise for another 45 minutes.
- Preheat the oven to 355°F (180°C).
- Bake for 20-25 minutes. Remove from the oven and let it cool slightly!
Glace (optional)
- Whisk powdered sugar and dairy-free milk in a small bowl and drizzle over the warm cinnamon rolls.
