Every Christmas morning in our house starts the same way…
The smell of cinnamon, vanilla, and warm dough filling the kitchen while everyone slowly wakes up. We used to pop open the familiar Pillsbury can like so many families do – but once I created our own homemade vegan version, there was truly no going back. What started as a simple “let’s try this” moment turned into a full-blown holiday tradition. These cinnamon rolls are softer, richer, and made with ingredients that actually support your body instead of weighing it down. And somehow…
They still taste like pure Christmas magic!
My hope in sharing this recipe is that it becomes more than just something you make – it becomes part of your holiday rhythm, your slow morning, your cozy kitchen moment with the people you love. They’re still indulgent (because yes, it is Christmas), but they’re also more nourishing, more balanced, and more aligned with how I love to approach food this season – joyful, intentional, and without guilt.
And let’s talk about the icing for a second… because this homemade vanilla drizzle is the finishing touch that makes these feel bakery-worthy. It melts perfectly into the warm rolls, hits that sweet spot without being overpowering, and honestly might be the part people fight over most.
I’m so excited for you to make these, share them, tweak them, and maybe – just maybe – start a new tradition of your own.
Get the recipe below…
Ingredients (makes 8-10 rolls)
Dough
- 3 Tbsp. vegan butter
- 1 cup unsweetened plain almond milk (or plant milk of choice)
- 1 .25 oz. packet rapid rise yeast
- 1/4 tsp. salt
- 1 Tbsp. raw cane sugar
- 2-2 1/4 cups 100% whole wheat flour
Dough Filling
- 2 Tbsp. vegan butter; melted
- 1/4 cup raw cane sugar or light brown sugar
- 1 Tbsp. ground cinnamon
Vanilla Icing
- 1 1/2 cups confectioners’ sugar
- 2-3 Tbsp. unsweetened plain almond milk (or plant milk of choice)
- 2 Tbsp. vegan butter; melted
- 1 tsp. pure vanilla extract
Directions
- Preheat the oven to 350°F.
- Start with the dough. In a large microwavable mixing bowl add the butter and almond milk. Microwave for about 1 minute or until the butter is completely melted and the mixture is lukewarm. Do not overheat.
- Combine the butter and milk thoroughly then sprinkle the yeast on top. Let sit for 10 minutes.
- Meanwhile, in a small mixing bowl, whisk together the icing ingredients. Use 2 tbsp. milk to start. The icing will thicken as it sits so you may need to add more milk when ready to use. Set aside.
- When the yeast is activated, stir in the salt and sugar. Mix well. Then whisk in the flour a little at a time until the wet mixture becomes doughy. When the dough is too thick to mix, use your hands to knead the remaining flour into the dough and make it into a ball. The dough should be a little sticky.
- Set the ball of dough aside and rinse and dry the bowl it was mixed in. Then use cooking spray or a little olive oil to coat the bowl. Add the dough back to the bowl and cover in plastic wrap. Set the bowl of dough on top the preheated oven or in a warm area. Let the dough rise for 45-60 minutes until it doubles in size.
- When the dough has doubled in size, sprinkle a little flour onto a clean surface. Place the dough on the floured surface and use a rolling pin to make the dough into a large, thin rectangular shape.
- Then add the filling; brush the melted butter all over the top of the dough reserving a little butter for later. Then sprinkle the sugar and cinnamon evenly over the butter.
- When the filling has been added, begin to roll the dough tightly from the wide side of the rectangle. Have the seam face down, then use a serrated knife to cut through the dough. Make 8-10 evenly sized cinnamon rolls.
- Place the cinnamon rolls in a 8 x 11 rectangular glass dish or non-stick baking pan. Brush the remaining butter on top the rolls. Then cover them in plastic wrap. Let them sit on a warm surface for 10-15 minutes. The longer they sit, the bigger they’ll be.
- Remove the plastic wrap from overtop the rolls. Bake the rolls for 20-25 minutes until golden brown.
- Remove the cinnamon rolls from the oven. Whisk the icing (add more milk if needed) and then pour the icing evenly over the hot cinnamon rolls. Let the rolls sit for 1-2 minutes then serve immediately. Enjoy!
If you are following the SBH Plant-Based 21-day Meal Plan, one serving of Vegan Cinnamon Rolls with icing (1 of 10 rolls) is approximately:
- 2.5 servings Grains
- 1 serving Healthy Fats
Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of Vegan Cinnamon Rolls with icing (1 of 10 rolls) is approximately 273 calories.
