I still remember a ritual I used to do before school: I always walked to the bakery across the bus station and bought a roll and a poppyseed/nut/cinnamon roll. I never got rid of that love for cinnamon rolls and yeast-risen pastry in general.

When I start a baking session these days I try to bake with healthy ingredients as much as possible. Some might argue that it is unnecessary to try to make sweets healthy. I have a different view on that for two main reasons:

I eat a lot. This means that I literally everything I cooked or baked. One or two pieces of cake surely never hurt nobody but in my case they can easily turn into 5-6 pieces 😀
Why not? As long as the result tastes as good as the “unhealthier” version it is always worth a try and I love to experiment with baking and see what works and what doesn’t.

Of course this recipe isn’t entirely healthy though. I have a recipe variation which is really healthy and used to be one of the most popular recipes on my old blog so if you are interested I could upload it here, too ?!

I already made this recipe several times and it’s approved by my family – so there is positive feedback already! Especially for buffets or birthdays cinnamon rolls are the ideal finger food and party snack. In general they are the better the fresher they are.

These cinnamon rolls are…

super fluffy and soft
sweet but not too sweet
easy to turn into nut rolls
made of simple ingredients

As a big cinnamon addict there ain’t enough cinnamon for me. For all of you who don’t enjoy cinnamon as much: you can adjust the recipe to your needs! I will write down some notes below the recipe.

If you are more into chocolate you might also like my sweet potato brownies – they are sugarfree as well. Also remember to use the hashtag #cookwithtanith if you recreate any of my recipes and post a picture. It really means the world to me seeing you guys using my recipes and getting feedback as well!

Print Pin

5 from 1 vote

Vegan Cinnamon Rolls

Vegan and simply delicious!

Servings 16 rolls

Author Tanith Schmelzeisen

Ingredients

For the dough

500 g spelt flour
100 g raw cane sugar*
280 ml oat milk or any other plant based milk
1 cube fresh yeast
1 dash of salt
60 ml coconut oil

For the filling

40 g coconut sugar
2 tsp cinnamon

Optional: For the glaze

100 g powdered sugar
1 tbs lemon juice

Instructions

Slightly heat the oat milk on the stove but be careful to make it only lukewarm NOT hot. Add yeast and sugar and let it sit for about 15 minutes.
Now in a bowl combine flour, salt, coconut oil and the yeast milk and knead well with your hands until you have an even dough. Cover with a kitchen towel and let it rise for about one hour.
Preheat your oven to 190°C.
Mix coconut sugar and cinnamon for the filling. After one hour is over roll out the yeast dough to a big rectangle and evenly spread the cinnamon-sugar-mixture on top.
From the long side roll up the dough and cut down slides (which will be your cinnamon rolls after baking).
Place the slides closely next to each other on a baking tray lined with parchment paper. Bake for approx. 20-25 minutes and let them cool down afterwards. If you like you can add the glaze on top.

Notes

*Raw cane sugar can be substituted with coconut sugar but the dough will get much darker.

**You can get really creative with the filling e.g. adding chopped hazelnuts or apples or replace part of the sugar with date paste.

3 5 votes

Article Rating

Cinnamon rolls