Free shipping on 6-packs in contiguous US!

Vegan Cinnamon Rolls

Prep Time
Cook Time
8 servings

Looking for a cozy breakfast recipe for those chilly weekend mornings? Here’s a delicious vegan cinnamon roll recipe the whole family will love! Plus, they’ll make your kitchen smell incredible. 🥰😍⁠

Made with Just Date’s Organic Date Sugar, these cinnamon rolls are perfectly sweet without any cane sugar! Just Date’s sugar is made from - you guessed it - just dates, for a natural sweetness without the high glycemic spikes! 

Using Willa’s Unsweetened Original Oat Milk, this recipe has the fluffy texture we all love without any dairy. Willa’s is the only oat milk to use simple ingredients and the whole entire oat, which means a rich and creamy texture without the food waste!

Vegan Cinnamon Rolls


- ¼ cup vegan butter
- 1 packet instant yeast (or use rapid-rise yeast // 1 packet yields ~ 2 ¼ tsp)
- 1 cup Willa’s Unsweetened Original Oat Milk
- 3 tbsp Just Date Sugar
- A pinch of salt
- 1 ½ cups AP flour and more for kneading
- 2 tbsp vegan butter
- ¼ cup Just Date Sugar
- 1 Tbsp ground cinnamon
- 2 tbsp vegan butter
Cream cheese frosting:
- 2 cups Just Date Sugar
- 1 cup vegan cream cheese
- up to 1/3 cup water


1. In a large saucepan, slowly heat the oat milk and butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add date sugar and the salt and stir.
3. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and softly knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour. Preheat oven to 350 if baking immediately.
4. On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Combine date sugar and cinnamon in a bowl - making sure to get any lumps out. Brush with melted vegan butter and dust with date sugar and cinnamon.
5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable-sized round pan (you should have about 8 rolls as original recipe is written).
If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.
6. Brush with vegan butter (melted).
7. Bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
8. (optiona) Frost with vegan cream cheese frosting

Best when fresh, though they will keep covered at room temperature for ~2-3 days.
Freezing: You can make the rolls up to the point of putting in a baking dish (step 5), and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.