Vegan Cinnamon Rolls

These were INSANE and so much fun to make (but even more fun to eat)! Rachel Wyman of Montclair Bread Company created a really cool quarantine challenge called the #mbcbakealong – Rachel posts a recipe, and people copy said recipe for a chance to win their amazing donuts. You can find the original cinnamon roll recipe on her account. She makes it super easy to follow and also has the directions on her story highlights. I made mine vegan by subbing plant milk, vegan butter and a flax egg. I also made a few other modifications based on the ingredients we had. It was much easier to make than I thought it would be!


  • 3 1/2 cups organic whole wheat bread flour (I used Farmer Ground)
  • 2 tablespoons coconut sugar
  • 1 1/2 teaspoons yeast
  • 1 1/2 cups unsweetened plant milk (I used soy)
  • 1 flax egg (1 tbsp ground flax + 2.5 tbsp water left to sit for 10 mins)
  • 1 teaspoon sea salt
  • 1/2 cup Miyokos vegan butter, chilled


  • 1/2 cup coconut sugar
  • 1/2 cup psyllium husk powder
  • 1/4 cup coconut oil
  • 2 teaspoons cinnamon


  • 1 cup Medjool dates, pitted
  • 1 tbsp almond butter
  • 1/2 tsp sea salt
  • 1/2 cup warm water


  • Using a dough hook in your stand mixer, mix flour, coconut sugar, yeast, plant milk and flax egg on low speed for 3 minutes.
  • Add the salt, and mix on medium speed for 8-10 minutes. While mixing, add small pats of butter, one at a time.
  • When mixing is complete, place in an oiled bowl, and cover with plastic wrap. Let rest for 30 minutes.
  • Fold the dough – all 4 sides to the middle – and then allow to rest for another 30 minutes. 
  • Dump the dough onto a floured surface, and roll into a rectangle. If you don’t have a rolling pin, you can use any cylindrical bottle, such as a wine bottle. I used my apple cider vinegar bottle.
  • Mix the filling ingredients, and spread it evenly across the dough surface.
  • Starting at the top of the long side of the rectangle, tuck and roll the dough down to the bottom edge. Press down to seal off the edge using the heel of your hand – all the way across the log. Using a serrated knife, cut the log in half. Then cut the halves in half and then the quarters in half – creating 8 equal pieces. 
  • Place the buns, swirl side up, in a 9×13 pan lined with parchment paper. Cover and let rise for 1-2 hours. The buns should fill up the space between them so they’re all touching.
  • Bake at 350F for 25-30 minutes.
  • To make the icing, boil the dates for 20 minutes. Drain and place all icing ingredients into a blender. Blend until completely smooth.

Note: If you want to make these the night before to bake the next day, you will complete all the steps minus the baking. When you take them out of the fridge, they will need to rise. Be warned that for me this took about 2 1/2 hours.

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