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Vegan No Knead Cinnamon Rolls

No mixer needed for these vegan no knead cinnamon rolls. The dough rests overnight. 15 minutes of work the next morning. Gooey and delicious!
Cuisine American, Dairy-free, Nut-Free, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword almond milk, brown sugar, brunch, christmas, cinnamon, cinnamon bun, cinnamon roll, fall, holiday baking, holidays, vanilla, vegan butter, whole wheat flour, winter, xmas
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 18 hours 40 minutes
Total Time 19 hours 30 minutes
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!


  • 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.