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Vegan No Knead Cinnamon Rolls

5 from 5 votes
Prep Time 25 mins
Cook Time 25 mins
Resting Time 18 hrs 40 mins
Total Time 19 hrs 30 mins
Servings 12 rolls



  • 4 cups unbleached all-purpose flour + extra for dusting
  • ½ teaspoon fine sea salt
  • ½ teaspoon active dry yeast
  • 1 ⅔ cup room temperature water


  • 2 tablespoons vegan butter, melted
  • ¾ cup light brown sugar
  • 1 ½ tablespoons ground cinnamon
  • pinch of fine sea salt
  • pinch of vanilla powder (optional)


  • 1 cup powdered sugar, sifted
  • 2-3 tablespoons almond or other plant-based milk
  • pinch of sea salt
  • pinch of vanilla powder (optional)


  • THE NIGHT BEFORE, make the dough: In a large bowl, combine the flour, salt, yeast, and water. Using a rubber spatula, stir it all together until you have a shaggy, bump-y, sticky dough. Cover it tightly with Bee’s Wrap or plastic wrap and set the bowl in a warm spot for up to 18 hours. I place mine on the fireplace mantel or on top of the fridge.
  • THE NEXT DAY, make the filling and form the cinnamon rolls. In a small bowl, stir together the brown sugar, cinnamon, salt, and vanilla powder, if using. Line a 9x13 inch baking dish with parchment paper and set aside.
  • Sprinkle a good amount of flour on your work surface and flour a rolling pin as well. This dough is sticky, so keep some flour on hand. Using a rubber spatula, scrape the dough out onto your floured surface. Shape it into a log of even thickness that’s about 12-14 inches long.
  • Start rolling out the dough into a rectangle. You want the dough to be an even thickness and about 14 inches wide and 11 inches tall when you’re done.
  • Brush the entire surface of the dough with the melted vegan butter. Sprinkle the brown sugar mixture evenly over the top, patting and rubbing it in with your hand a bit.
  • On the long (14-ish inch) side, start rolling up the entire piece of dough, making a nice cinnamon-swirled log. Then, cut the log into 12 even rolls. I cut off the shaggy ends because I was taking photos, but you can keep them :)
  • Arrange the cut rolls in the 9x13 baking dish in (4 rolls along the 13 inch side). Cover the baking dish with a clean towel and let the rolls rise in a warm spot for 40 minutes, or until they have increased to 1 ½-2 times their original size. Again, I like to put mine on the fireplace mantel or on top of my fridge.
  • Preheat the oven to 350°F.
  • Once the no knead cinnamon rolls have risen a second time, uncover them and slide them in the oven. Bake the rolls for 20-22 minutes, or until golden brown and one of the middle rolls sounds hollow when you tap it.
  • Let the rolls cool for at least an hour before glazing.
  • Make the glaze: In a small bowl, whisk together the powdered sugar, plant-based milk (start with 2 tablespoons), salt, and vanilla (if using) until completely smooth. Add more milk if you need to.
  • Drizzle the glaze over the vegan no knead cinnamon rolls. Enjoy within the day of baking!

Recipe Notes

  • I’ve tried these with light whole wheat flour and light spelt flour, and both turned out a bit bread-y. Still delicious, but not ideal. Good old refined all purpose is the best for true bun-ly goodness. Use substitutes at your own risk! ;)
  • I haven’t tried coconut palm or maple sugar in place of brown sugar, but I bet they would work just fine.
  • Before you start, you need overnight resting time for the dough, between 12 and 18 hours. Plan ahead!
  • Vegan cream cheese frosting purist? Lauren’s got a good one here.
No mixer needed for these vegan no knead cinnamon rolls. The dough rests overnight. 15 minutes of work the next morning. Gooey and delicious!