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Vegan Spelt Cinnamon Rolls

  • Author: Joscelyn Abreu
  • Total Time: 43 mins
  • Yield: 12 rolls 1x


These cinnamon rolls are made with healthier ingredients and are free of eggs, dairy, and refined sugar. Can also substitute whole wheat or all-purpose flour.



Spelt Cinnamon Rolls

  • 34 cups spelt flour, divided (can also use half unbleached all-purpose for softer rolls)
  • 2 packets rapid rise yeast (4 1/2 teaspoons. Can also use active dry but will have to let rise longer)
  • 1/3 cup + 3 tablespoons coconut sugar, divided (can use brown sugar or natural cane sugar)
  • 1 teaspoon salt
  • 1 1/2 cups almond milk or other milk of choice, warmed to about 110ºF
  • 1/4 cup olive oil, avocado oil, or melted butter (dairy-free can be used)
  • 3 tablespoons softened butter (dairy-free can be used)
  • 2 teaspoons ground cinnamon

Cream Cheese Frosting:**

  • 8 oz. dairy-free or regular cream cheese (I used Kite Hill plain)
  • 2 tablespoons softened butter (dairy-free can be used)
  • 24 tablespoons maple syrup, honey, or powdered sugar to taste
  • 1 teaspoon vanilla extract
  • 13 tablespoons milk of choice, if needed to thin


Cinnamon Rolls:

  1. In a large mixing bowl, combine 1 1/2 cups flour, yeast, 3 tablespoons coconut sugar, and salt. Pour in warm almond milk and 1/4 cup oil. Blend together until mixture is smooth and no lumps of flour remain.
  2. Switch to dough hook, if you have one, or use a wooden spoon and begin incorporating flour 1/2 cup at a time until you have a soft dough. Don’t add too much flour or rolls will be dry. You may not need the full amount of flour. Let dough rest for 5–10 minutes.
  3. Preheat oven to 350ºF. Grease a 9×13 pan or line with parchment paper.
  4. In a small bowl, mix together remaining 1/2 cup coconut sugar and 2 teaspoons cinnamon.
  5. Roll dough into a large, thin rectangle. I find it easier to roll dough out on a large piece of parchment or a couple sheets of plastic wrap so the dough doesn’t stick to the counter.
  6. Spread softened butter all across the dough and sprinkle generously with cinnamon sugar mixture. Starting at the long side, tightly roll dough into a log, keeping the seem side down on the counter.
  7. Cut the log in half and each half in 6 slices, for a total of 12 rolls. I like to use dental floss to get a nice clean cut, but you can also use a sharp knife.
  8. Place the rolls into parchment lined pan and cover with a clean towel. Let rolls rise for 10–15 minutes.
  9. Remove the towel from the pan and place into the oven. Bake 16–20 minutes, until rolls are fluffy and the outside edges feel firm. Careful not to over bake; Rolls do not brown a whole lot in the oven. Let cool in the slightly before frosting.

Cream Cheese Frosting:

  1. Place cream cheese and softened butter together in a large bowl. Beat with a hand mixer until smooth. Add some of the sweetener and vanilla, continuing to blend until creamy. Add additional sweetener to taste. If mixture is too thick, add milk one tablespoon at a time until you reach the desired consistency. Frost slightly cooled rolls.
  2. Alternatively, if you’re making powdered sugar glaze, just blend powdered sugar, vanilla, and enough milk to reach the desired consistency. Drizzle over rolls.


*Can also use whole wheat or unbleached all-purpose, but amount may vary
**Alternative frosting: If you’re not a fan of cream cheese and are not opposed to eating powdered sugar, you can combine 1 cup powdered sugar, 1–2 tablespoons milk of choice & 1 teaspoon vanilla extract. Blend until smooth and drizzle over cooled rolls.

  • Prep Time: 25 mins
  • Cook Time: 18 mins
  • Category: Dessert, Vegan