Vegan Cinnamon Rolls Maple Glazed

The best recipe Vegan Cinnamon Rolls
maple glazed cinnamon raisin rolls gluten free vegan best recipe

Say it ain’t so…vegan Maple Glazed Cinnamon Raisin Rolls!

So…this isn’t the superfood breakfast that I like to promote (such as the Chia Seed Breakfast Pudding from earlier this week), but it sure is a nice treat!  The best vegan cinnamon rolls recipe contains whole wheat flour, flax and raisins though!  Plus, when I calculated out the nutritional facts I was pleasantly surprised!  I was expecting the worst, but they weighed in at only 171 calories, 12 grams of sugar, 29 grams of carbohydrates and 5 grams of fat each!  Compared to Cinnabon’s 880 calories, 59 grams of sugar, 127 grams of carbohydrates and 36 grams of fat…eeek!!!

The history of the cinnamon roll

The cinnamon roll, an irresistible bundle of sweet and spicy goodness, has an intriguing history that will take us on a culinary journey around the world.

Originating from Northern Europe, more specifically, Sweden, cinnamon rolls, or ‘kanelbullar’ as they’re locally known, have been warming hearts and kitchens since the 1920s. The Swedish cinnamon rolls were usually baked with a touch of cardamom, a spice that was brought back from the Vikings’ travels.

Our beloved cinnamon roll soon began its global journey, and every culture added its unique twist to this delicious pastry. Its rich, buttery dough, laced with a spicy-sweet cinnamon filling, found favor everywhere, from the finest bakeries in France to the buzzing streets of New York City. The cinnamon roll we know and love today is a testament to this beautiful blend of culinary influences.

However, as our culinary world expands and evolves, so does the need for diverse recipes that cater to everyone’s dietary requirements. Enter our best vegan cinnamon roll recipe!

Drawing inspiration from this international classic, we’ve tweaked and perfected our recipe to ensure that it aligns with a vegan lifestyle without compromising on taste. This vegan brunch cinnamon roll recipe is our salute to the timeless cinnamon roll, maintaining its essence while fitting perfectly into a plant-based diet. I’am so excited to share this easy cinnamon roll recipe that pays homage to its rich history while embracing modern dietary needs.

So, whether you’re indulging on a lazy Sunday morning or serving up a festive brunch spread, remember that each bite of these easy vegan cinnamon rolls recipe takes you on a global, historical journey. From the kitchens of old Sweden to your table, we invite you to enjoy this delicious connection to the past.

How to active yeast for the best Vegan Cinnamon Rolls Recipe?

This easy cinnamon rolls recipe does take a little time and a lot of love, but the end result is well worth it!  I’ve had bad luck with using yeast in the past.  The key is adding sugar and warmed milk for activation.  Milk should be warmed slightly, but not too hot…similar to the temperature of a warm bath.  Also, make sure expiration date on yeast package is not outdated!

maple glazed cinnamon raisin rolls gluten free vegan best recipe

Vegan Cinnamon Rolls

The best recipe Vegan Cinnamon Rolls
Course Breakfast, Dessert, Snack
Cuisine American, Vegan
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 10
Calories 171kcal
Cost $


  • 1 tablespoon flax meal
  • 3 tablespoons water
  • ¾ cup almond or soy milk lightly warmed, but not too hot!
  • 1 package yeast 2¼ teaspoons
  • 1 tablespoon sugar
  • 2 tablespoons coconut oil melted
  • 1 teaspoon salt
  • 1 cup whole wheat pastry flour
  • ½ cup all-purpose flour plus more for rolling out dough
  • ¼ cup raisins
  • olive oil for brushing
  • Filling:
  • 1 tablespoon coconut oil melted
  • 3 tablespoons brown sugar
  • 2 tablespoons cinnamon
  • Glaze:
  • tablespoons almond or soy milk
  • ½ cup powdered sugar
  • ½ tablespoon maple syrup
  • ¼ teaspoon pure vanilla extract
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • In a small bowl mix together flax meal and water and set aside.
  • In another bowl, stir together warmed milk, yeast and sugar.
  • Let mixture sit for 10-15 minutes or until bubbly and frothy.
  • Once yeast is activated, stir in melted coconut oil, flax meal mixture, salt and whole wheat pastry flour. Stir until well combined. Slowly add all-purpose flour ¼ cup at a time. Add flour until dough is soft, but not too sticky. Dough should be easy to work with without sticking to hands.
  • Add raisins and knead for around 5 minutes in bowl if large enough or on a floured surface.
  • Once dough is ready, form into a ball, brush top with olive oil and cover with plastic wrap. Place in a warm area. (I set mine by the fireplace) Let sit for 1 hour or longer if needed. Dough should rise and become airy.
  • When dough is almost ready, prepare filling ingredients by mixing together melted coconut oil, brown sugar and cinnamon in a small bowl. Spray and 8″ cake pan with cooking spray or lightly oil and set aside.
  • Once dough has risen, roll out on a floured surface into a 8×12 rectangle. Evenly sprinkle filling mixture onto rectangle. Roll up dough the long way until you have a log shape. Cut into 10 rolls and place in prepared cake pan. Cover cake pan and let dough rise again for another hour.
  • Preheat oven to 350 degrees. Once dough has risen, bake for 15 minutes or until lightly golden and firm. Let cool.
  • To make glaze, whisk together milk, powdered sugar, maple syrup and vanilla.
  • Drizzle on top of cinnamon rolls.
  • Serve warm and enjoy 🙂


Get the kids involved!  
Little hands love to knead!  Noah was so excited to see how bread was made!  He loved showing off the end product even though these were too sweet for him to eat! (still not sure if he’s my kid!)
These would make a great addition to a brunch 🙂


Calories: 171kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 246mg | Potassium: 129mg | Fiber: 3g | Sugar: 12g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Cristina C. RD LDN

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