Small-Batch Vegan Cinnamon Rolls (Easy Sheet Pan, 6 Rolls)

Soft dough. Sweet cinnamon filling. Giant swirls. 

These delicious vegan cinnamon rolls are a true small-batch win: just 6 EXTRA LARGE bakery-style rolls baked on a sheet pan for that dramatic, café look—perfect for Christmas morning, lazy Sundays, or anytime your crew requests a cozy bake.

Why you’ll love this recipe

• Small-batch = no leftovers: Makes 6 giant, homemade cinnamon rolls—just enough for brunch with friends or family.

• Sheet-pan method: Wide spacing → big “bakery swirl” energy without a special baking dish.

• Tender, fluffy crumb: A gently enriched soft dough with plant-based milk and coconut oil (or melted vegan butter).

• Clean spirals: A touch of cornstarch in the cinnamon sugar filling keeps the gooey filling where it belongs.

• Flexible gear: Works with a stand mixer or by hand in a large mixing bowl.

Pro tips for the best cinnamon rolls

• Warm liquids only: Aim for 105–110ºF—room temperature milk won’t kick-start yeast; too hot will slow it.

• Mixing: A stand mixer makes a smooth, elastic dough fast; by hand is great too—just knead until bouncy.

• Soft but not sticky: If your dough is sticking to your fingers or your dough hook as you knead, then it’s too sticky! As needed, dust with extra flour 1 Tbsp at a time until it forms a cohesive dough that leaves your fingers clean; this keeps the dough supple.

• Rising: Proof in a warm place (e.g., inside the oven with the light on).

• Shaping for the look: Roll a large rectangle, keep the long side facing you, and use a pizza cutter to slice 6 even strips before rolling—picture-perfect spirals.

• Bake to temp: Rolls are done when golden brown and the center hits ~190ºF.

• Frosting options: We like to keep it light with vanilla glaze, but feel free to go full bakery with a vegan cream cheese frosting.

Step-by-step

1) Make the dough

In a large mixing bowl (or stand mixer), whisk flour, instant yeast, sugar, salt, and a pinch of cardamom. Add warm plant-based milk and melted coconut oil  (or vegan butter) plus vanilla. Mix to a shaggy ball, then knead until smooth, elastic, and slightly tacky. You’re aiming for a soft dough you can handle without heavy sticking.

2) First rise

Place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and rise in a warm place until doubled (about 45–75 minutes depending on your kitchen).

3) Make the sweet cinnamon filling

Stir together softened vegan butter, brown sugar, cinnamon, a little nutmeg, salt, and cornstarch for a spreadable paste.

4) Roll, fill & slice into strips

Turn the dough onto a lightly floured surface. Roll a large rectangle about 11×14 inches with the long side facing you. Spread the sweet cinnamon filling, leaving a ½-inch border along the top long edge. Use a pizza cutter to cut 6 equal, long strips.

5) Roll each strip

Roll each strip into a tight spiral, tuck the tail underneath, and place seam-side down on a parchment-lined half-sheet pan in 2 rows of 3 with space between for that bakery spread.

6) Proof & bake

Cover and proof in a warm place until puffy and jiggly (35–55 minutes). Bake at 350ºF for 25–30 minutes until golden brown and the temperature of the center roll reads ~190ºF using a baking thermometer.

7) Glaze (or frost)

Whisk powdered sugar, plant milk, vanilla, and a pinch of salt to a thick-pourable glaze and drizzle over warm rolls—or finish with cream cheese frosting using your favorite vegan cream cheese.

✔️Extra-gooey option: right before baking, drizzle a few tablespoons of barista oat cream around the rolls (not on top). Hello, gooey goodness.

FAQs

Can I prep them the night before?
Yes! Shape on the sheet pan, cover tightly with plastic wrap, refrigerate overnight, then bring to room temperature and proof until very puffy before baking.

Can I use active dry yeast?
Bloom 2 tsp active dry yeast in the warm milk with a pinch of sugar for 5–10 minutes, then proceed.

Do I have to use a stand mixer?
Nope. A sturdy, large bowl and 8–10 minutes of hand-kneading works great.

Cream cheese frosting or glaze?
Both work: glaze lets the spice shine; cream cheese frosting gives classic bakery vibes.

Storage

Best the day they’re baked. Store covered at room temperature 1–2 days. Rewarm briefly to revive that soft crumb.

More amazing vegan breakfast and brunch bakes you’ll love: Easy Vegan Baked French Toast, Blender Pancakes, and One Bowl Lemon Blueberry Muffins

vegan cinnamon rolls, small-batch cinnamon rolls, easy sheet pan cinnamon rolls, bakery-style cinnamon rolls, dairy-free cinnamon rolls, egg-free cinnamon rolls, giant swirls, sunday brunch, christmas morning

brunch, breakfast, holiday

American

Yield: 6

Author: Corey Taylor

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Small-Batch Vegan Cinnamon Rolls (Easy Sheet Pan, 6 Rolls)

Small-batch vegan cinnamon rolls baked on a sheet pan for giant swirls and gooey centers. Stand mixer optional, soft dough, cinnamon-sugar filling, and a light glaze—perfect for Christmas morning or Sunday brunch, with a make-ahead (overnight) option and easy doubling for a crowd—just click adjustable servings.

Prep time: 25 MinCook time: 30 MinInactive time: 2 HourTotal time: 2 H & 55 M

Cook modePrevent screen from turning off

Ingredients

Dough

• 3 cups (404 g) all-purpose flour
• 1 1/2 teaspoons (4.5 to 5 g) instant yeast (or 2 teaspoons / 6 g active dry; bloom first)
• 1/4 cup (55 g) cane sugar
• 1 1/2 teaspoons (8 g) fine sea salt
• 1 cup (250 g) warm plant-based milk, 105–110°F
• 3 tablespoons (45 g) refined coconut oil, melted and cooled, or 3 tablespoons (40 g) melted vegan butter
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon vanilla extract (optional)

Filing

• 4 tablespoons (56 g) vegan butter, softened
• 1/2 cup packed (110 g) light brown sugar or coconut sugar
• 1 1/4 to 1 1/2 tablespoons (10 to 12 g) ground cinnamon
• 1/8 to 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon fine sea salt
• 2 teaspoons cornstarch

Optional for extra-gooey centers

• 3 to 4 tablespoons (45 to 60 g) barista oat cream, to drizzle around rolls just before baking

Simple Vanilla Glaze

• 1 cup (120 g) powdered sugar, sifted
• 1 to 2 tablespoons (15 to 30 ml) oat milk (start with 1 tablespoon)
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt

Instructions

1. Make the dough: In a large mixing bowl or stand mixer, whisk flour, instant yeast, sugar, salt, and cardamom. Add warm oat milk, melted coconut oil or vegan butter, and vanilla. Mix to a shaggy dough, then knead until smooth, elastic, and slightly tacky (6–8 minutes mixer; 8–10 minutes by hand). If needed, dust with extra flour 1 tablespoon at a time to keep the dough soft but manageable.
2. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, 45–75 minutes.
3. Make the filling: Stir together softened vegan butter, brown sugar, cinnamon, nutmeg, salt, and cornstarch to a spreadable paste.
4. Roll, fill, and slice into strips: On a lightly floured surface, roll the dough into a large rectangle about 11×14 inches (28×36 cm) with the long side toward you. Spread the cinnamon filling evenly, leaving a 1/2-inch border along the top long edge. Using a pizza cutter, slice lengthwise into 6 equal strips (about 1 3/4 to 2 inches wide).
5. Form rolls: Roll each strip into a tight spiral from a short end. Tuck the tail under and place seam-side down on a parchment-lined half-sheet pan in 2 rows of 3, leaving about 3 inches between rolls.
6. Proof: Cover and let rise in a warm place until puffy and nearly doubled, 35–55 minutes. A gentle finger press should spring back slowly.
7. Optional extra gooey: Right before baking, drizzle 3–4 tablespoons barista oat cream around (not on top of) the rolls.
8. Bake: Bake at 350°F (175°C) for 24 to 30 minutes, rotating once, until golden brown and a center roll registers about 190°F (88°C).
9. Glaze: Cool 10–15 minutes. Whisk powdered sugar, oat milk, vanilla, and a pinch of salt to a thick-pourable glaze; drizzle lightly over warm rolls.

Notes

• Overnight option: After shaping on the pan (Step 5), cover tightly and refrigerate up to 18 hours. On baking day, bring to room temperature and proof until very puffy (60–90 minutes) before baking. For the overnight version, consider slightly less instant yeast (about 1 1/4 teaspoons / ~4 g) to slow the rise.
• Alternative pan: For taller sides instead of a wide bakery spread, nestle the 6 rolls in a 9×9-inch baking dish and bake until golden brown.
• Ingredient Notes:
• Cornstarch (in the filling) is your secret weapon. Cornstarch thickens the cinnamon sugar as it melts, so the filling doesn’t leak out. You get cleaner spirals, defined layers, and extra gooey goodness in the center instead of on the pan.
• I choose refined coconut oil over melted vegan butter here for the most tender dough. Refined means the coconut aroma is removed, so there’s no coconut taste—just a super soft crumb and beautiful rise. Melted vegan butter also works and adds a classic bakery flavor, but the dough will be a touch richer/denser than with refined coconut oil.

Nutrition Facts

Calories

528

Fat

10 g

Carbs

106 g

Fiber

5 g

Protein

10 g

Cholesterol

0 mg

Net carbs

100 g

Sat. Fat

6 g

Sodium

701 mg

Sugar

47 g

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

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