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5 from 1 vote

Overnight Vegan Cinnamon Rolls

Delicious vegan cinnamon rolls that you can make ahead for easy & warm cinnamon rolls the next morning!
Prep Time35 mins
Cook Time20 mins
Rest time1 hr 30 mins
Course: Breakfast, brunch, Snack
Cuisine: vegan
Keyword: cinnamon rolls, vegan
Servings: 12 rolls


For the dough:

  • 1 cup almond milk (240 ml) unsweetened
  • 1 packet yeast (7 grams)
  • 1 tablespoon ground flax seed
  • 1 1/2 cup white flour (200 grams)
  • 1 1/2 cup spelt flour (200 grams)
  • 1/3 cup coconut oil (70 grams)
  • 1 teaspoon sea salt
  • 1/2 teaspoon vanilla extract or paste
  • 1/2 teaspoon cardamom optional

For the filling:

  • 1/4 cup coconut oil (50 grams) soft or slightly melted
  • 1/4 cup dark brown sugar (50 grams)
  • 2 tablespoons cinnamon (or less for a milder version)

For the icing:

  • 1/2 cup icing sugar (50 grams)
  • 1 tablespoon almond milk


  • Heat up the almond milk until warm to the touch (like bath water temperature) and add the yeast and ground flax seeds. Let it sit for a couple of minutes while you get the other ingredients ready.
  • In a large mixing bowl, add the flours, coconut oil, salt, vanilla and cardamom (if using).
  • Add the almond yeast mixture to the mixing bowl and use a wooden spoon to combine.
  • Tip the mixture on a lightly flour surface and knead for about 5-10 minutes until the dough is nice and stretchy and it forms into smooth ball. A good indicator is when the dough stops sticking to your hands. If the dough is a little too wet, add a little extra flour.
  • Rinse out the mixing bowl, dry and grease with a little (coconut) oil. Add the dough ball and cover. Put it in a warm spot and let rise until doubled in size (about 45-60 min).
  • When the dough is nearly finished rising, make the filling by simply adding the soft coconut oil, sugar and cinnamon to a small bowl and mixing until well combined. 
  • Place the dough on a floured surface (use enough flour so the dough won't stick!). Use a rolling pin to roll the dough in a rectangular shape (about 30x45 cm). 
  • Spread the filling over the dough (the back of a spoon or a spatula works great), making sure you get to all the edges. 
  • Now it's time to roll: start on one of the long sides and use both hands to gently roll the dough into a log. 
  • Cut the rolls into 12 pieces - a serrated knife works well for this. I like to cut the log in quarters first, and then each piece into 3. This makes it easier to end up with similar size rolls. 
  • Lightly grease a muffin tin or regular baking dish and place the rolls into the tin. Cover with cling film and leave them on the countertop for 15 minutes before placing in the fridge (for up to 18 hours) If baking directly, let the rolls rise for another 20-30 min and follow the baking instructions below.
  • To bake: Preheat the oven to 350°F/180°C. Take the rolls out of the fridge, uncover and bake for 15-18 minutes until golden brown.
  • For the glaze, simply combine the icing sugar with the almond milk, stir and drizzle over the top once the rolls have slightly cooled down. Enjoy!


I prefer homemade almond milk for this recipe - I like the flavour much more than store-bought milk but the results are the same!
You can keep these rolls up to 3 days in an air tight container. Reheat them before serving for warm rolls the days after.
You can easily freeze this dough too! Simply freeze the individual rolls right after cutting and store in the freezer. When you want to enjoy them, take out the rolls, place them on a baking dish, cover and let defrost overnight in the fridge.