Vegan Cinnamon Rolls / Cinnabuns - The Vegan Eskimo


This is the traditional Scandinavian cinnamon roll, with a creamy filling that´s not dry and made with butter. Theres no frosting on top, but feel free to add this if you like. They are also not baked as a cake, but baked as separate buns, easy to store in bags and freeze, but you can bake them as a cake if you like as well.

Makes 12 cinnamon rolls



  • 400g flour (3 1/4 cups)
  • 2 tablespoons flour
  • 240 ml plant milk of choice (1 cup)
  • 50g sugar (1/4 cup)
  • 75 g vegan butter or margarine (2.65 oz)
  • 6 g dry yeast (1/2 pack – 0.2 oz)
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt


  • 100g vegan butter or margarine (3.5 oz)
  • 100g brown sugar (1/2 cup)
  • 2 teaspoons of ground cinnamon

What you will need

  • 1 bowl and whisk
  • 1 small pot
  • Measuring cups and spoons or a scale
  • A fork and spatula
  • A rolling pin
  • A brush
  • Baking tray and baking paper



  1. Put the brown sugar, vegan butter/margarine, salt and half of the plant milk in a pot, turn on and melt the butter and dissovle the sugar. Dont let boil for long, only dissovle. 
  2. Add to a bowl with the other half of the cold plant milk and 2 tablespoons flour and whisk. If its too warm, let it cool down until lukewarm, or else it could kill the yeast. Add in the yeast and mix. Let rest for 10 minutes, allowing the yeast to wake up.

  3. Add about half of the flour to the bowl and whisk until theres no lumps. Add in the rest of the flour little by little and gently knead with clean hands. When the dough starts to form, put on a clean tabletop and knead for 5 minutes. The dough should be slightly sticky and very smooth. Put back in the bowl and cover with a clean kitchen towel and let rest for about 1 hour in a warm spot, or until the dough have risen to double the size. Meanwhile prepare the filling. 


  1. Put all the ingredients into a bowl. Mix with a fork until smooth, then refrigerate. 

Assembly and bake

  1. When the dough is finished rising, put on a clean tabletop sprinkled lightly with flour and roll into a rectangle. Take the filling and spread it on the dough with a spatula, leaving one long side of the rectangle without any filling. Gently roll the dough on the long side, up towards the part without any filling, so you end up with one long roll.
  2. Cut the dough in half, then cut each half into 6 pieces, making 12 rolls. Put the rolls on a lined baking tray with some distance between, with the outer end of the roll without any filling, folded under the centre of itself. This gives the roll a bottom so the filling wont spill everywhere while baking. Cover with a damp kitchen towel. Let them rest in a warm spot for 45 minutes to 1 hour or until they look puffed up again.
  3. Brush the rolls with plant milk and bake in a preheated oven at 180c (356 F) on normal setting, in the middle of the oven for 15-20 minutes or until golden. Store in a bag or airtight container when cooled. The texture will stay fluffy for a few days if not exposed to the air. They can also be freezed.

Enjoy !