Plant-Based Cinnamon Rolls

These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering. Hope you enjoy them! Thanks to Dana and John for inspiration.


1 tbsp active dry yeast
1 tbsp brown sugar
1/4 cup hottest tap water
2 cups flour
1 cup whole wheat flour
1/2 tsp salt
3 tbsp + 3 tbsp + 2 tbsp Earth balance margarine
1 cup vanilla soy milk

1/2 tbsp cinnamon
1/4 cup brown sugar

1 cup powdered sugar
1 tbsp soy milk


In a small non-metal bowl, mix the yeast, 1 tbsp sugar and hottest tap water. Let it sit for 5 minutes to form a thick foam on top. In a large metal bowl, mix the flours and salt.

When the yeast is ready, add it to the flour mixture along with 3 tbsp softened margarine and 1 cup soy milk. Bring it together into a ball and knead it for a couple of minutes.

Cover with cling wrap and leave it to rise in a warm place for 1 hour to double in size.

On a lightly floured surface, roll out the dough into a long rectangle-ish shape. Brush with 2 tbsp melted margarine, then sprinkle the cinnamon and 1/4 cup brown sugar evenly over the surface.

Roll it up tightly with the long side facing you, rolling it away from you to make a nice spiraled log. Slice it up into 9 pieces and put them into a greased 8″ glass baking dish.

Cover with cling wrap and let it rise in a warm place for 1/2 an hour.

In a small bowl, mix the powdered sugar with 1 tbsp soy milk. Bake the cinnamon rolls at 350F for 25 minutes. Let them cool for a few minutes, then drizzle with the icing and cut them up to enjoy warm from the oven. So good!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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