There’s nothing quite like the smell of cinnamon rolls baking. That warm, sweet, and gently spicy aroma can brighten up a dark day like the flip of a switch. But now, you can start your day off with a much healthier & still delicious version. These Healthy Vegan Cinnamon Rolls are whole food plant-based, vegan, and even oil-free!
Soft, fluffy dough swirled with date-sweetened cinnamon paste, then topped with a cream cheese-inspired glaze that melts into every nook and cranny, these rolls are the ultimate comfort food for breakfast, brunch, snack, or dessert.
Whether you’re making them for a special holiday treat or just satisfying a craving, these healthier cinnamon rolls always deliver a little moment of joy in every bite.
What makes these Vegan Cinnamon Rolls Healthy?
- Whole grains – this recipe uses whole wheat flour to boost the nutrition with lots of fiber and even protein. See the notes for what to sub for gluten-free.
- WFPB sweeteners – instead of lots of sugar, we use a little pure maple syrup or date syrup, and Medjool dates to get a nice light sweetness, with fiber, nutrients, and no sugar-crash.
- Oil-free – these Cinnamon buns are oil-free which is important if you’re trying to lose weight or prevent or reverse a chronic disease like diabetes or heart disease. Instead of oil we used unsweetened applesauce in the bun (my favorite go-to swap for baking) and for the “Cream cheese” icing, we use cashews for added nutrition and lower fat that a highly processed greasy icing.
Other whole food plant-based recipes you might like:
- Cozy Vegan Apple Cake
- Vegan Cherry Berry Cobbler
- Vegan Grilled Pineapple “Nice Cream” Sundaes
- Vegan Strawberries and Cream Sheet Pancakes
- Vegan Cranberry Banana Bread
Healthy Vegan Cinnamon Buns (WFPB & Oil-free)
There’s nothing quite like the smell of cinnamon rolls baking. That warm, sweet, and gently spicy aroma can brighten up a dark day like the flip of a switch. Soft, fluffy dough swirled with date-sweetened cinnamon paste, then topped with a cream cheese-inspired glaze that melts into every nook and cranny, these rolls are the ultimate comfort food for breakfast, brunch, snack, or dessert. Whether you’re making them for a special holiday treat or just satisfying a craving, these healthier cinnamon rolls always deliver a little moment of joy in every bite.
Servings: 12 buns
Calories: 354kcal
Ingredients
Dough
- 1 cup plain, unsweetened non-dairy milk
- 1 1/4 ounce packet (or 2 ¼ teaspoons) active dry yeast
- 1/4 cup maple syrup or date syrup
- 1/4 cup tahini
- 1/4 cup unsweetened applesauce
- 4-4 1/2 cups whole wheat flour see notes for gluten-free option
- 1/4 teaspoon salt
Cinnamon Filling
- 1 1/2 cup Medjool dates pitted
- 2-4 tablespoons warm water
- 2 1/2 tablespoons ground cinnamon
Just-Like-Cream Cheese Frosting
- 1 cup raw cashews soaked for 6 – 8 hours and thoroughly drained
- 1/4 cup maple syrup or date syrup
- 2 tablespoons lemon juice
- 1-3 tablespoons water
- 2 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar
Instructions
- Very gently heat the non-dairy milk gently until it’s warm to the touch but not hot. Anything over 100℉ degrees will kill the yeast, which means that the dough won’t rise. Sprinkle the yeast over the surface and let it stand for about 5 minutes, until it becomes frothy and active. Once the yeast is proofed, stir in the maple syrup, tahini, and applesauce until smooth.
- Transfer to a large mixing bowl. Begin adding the flour one cup at a time, along with the salt, mixing until a soft, slightly sticky dough forms. You may not need all the flour, so add gradually.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a clean bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 – 1 ½ hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a food processor, blend the dates with a few tablespoons of warm water, adding just enough to create a smooth, spreadable paste. Add the cinnamon and blend again to incorporate fully. Set aside.
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about ¼ inch thick. Spread the cinnamon-date mixture evenly over the surface, reaching all the edges.
- Starting from one of the long sides, roll the dough tightly into a log. Slice the log into 12 equal pieces, about 1 – 1 ½ inches thick, and place them in a parchment-lined 9-inch square baking dish. Cover and let rise again for 30 – 45 minutes.
- Once the rolls have risen and are all touching, preheat your oven to 350℉ degrees. Bake for 25 – 30 minutes, until golden brown all over.
- Meanwhile, make the frosting by blending the soaked and drained cashews with maple syrup, lemon juice, vanilla, apple cider vinegar, and just enough water to achieve a creamy, spreadable or drizzle-able consistency, depending on your preference.
- Let the cinnamon rolls cool slightly before spreading the cashew frosting over the tops. Serve warm and enjoy the soft, sticky, perfectly spiced goodness.
Notes
Gluten-free options: To make the dough you need something to bind it together like gluten that is in wheat. So most alternative gluten-free flours won’t work unless you add a binder like xantham gum. There are gluten-free bread flour mixes on the market that can work like King Arthur’s Gluten-Free Bread Flour.
Serving suggestions: Best served warm, ideally just after frosting when the rolls are soft and gooey, don’t forget to pair them with a cup of coffee, chai, or a spiced latte for a cozy breakfast or brunch.
Add a sprinkle of chopped toasted pecans, walnuts, or sliced almonds on top of the frosting for extra crunch.
Notes: Do all the work ahead of time and let the rolls rise overnight so you can wake up to an easy treat! After shaping and placing the rolls in the pan, cover and refrigerate overnight. Let them come to room temperature and rise for about 30 – 45 minutes before baking.
Lately, I’ve been crazy about whole grain einkorn flour, but any whole grain flour will work here: white whole wheat is great for a lighter texture, or try conventional whole wheat or spelt for something heartier and denser.
Nutrition
Serving: 1bun | Calories: 354kcal | Carbohydrates: 63g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 63mg | Potassium: 482mg | Fiber: 8g | Sugar: 22g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg
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Hi Kim! These sound amazing! Is it ok to use a stand mixer for the mixing & kneading or will that mess with the texture?
Yes, you can use a stand mixer.
1. Proof the yeast first (same as recipe).
Warm the non-dairy milk, add the yeast, and let it sit until frothy. Then stir in the maple syrup, tahini, and applesauce.
2. Mix the dough in the stand mixer.
Pour the wet mixture into your stand mixer bowl.
Add the salt and 3 cups of flour to start.
Use the dough hook attachment on low speed (speed 2 on a KitchenAid).
Gradually add more flour, ¼ cup at a time, until the dough pulls away from the sides but still feels slightly tacky (usually around 4 to 4½ cups total).
3. Knead with the mixer.
Let the stand mixer knead the dough for about 6–8 minutes, until it’s smooth and elastic. (You don’t need to knead it by hand after this.)
4. Continue as written.
Transfer the dough to a lightly greased bowl, cover, and let it rise for 1–1½ hours, then follow the rest of the recipe as written.
Tip:
Don’t add all the flour at once — too much will make the rolls dense. You want a soft, slightly sticky dough that just clears the bowl while kneading.