Vegan Cinnamon Rolls

Soft, gooey vegan cinnamon rolls filled with sweet date caramel and topped with rich whipped cream. These healthy cinnamon rolls are made with just 6 ingredients, plus they’re gluten free and totally naturally sweetened!


Christmas morning is truly the most magical morning of the year, so we need a breakfast that’s just as magical.

Specifically, swirly, twirly, rolls of Christmas morning happiness.


Are cinnamon rolls not just totally face plant worthy? Their aroma is enough in itself – you know what I’m talking about. You’ve been at the mall before, shopping innocently, when you walked by that cinnamon roll place and you literally start drooling uncontrollably. The aroma of cinnamon fills the air, and before you know it you’re staring down a gigantic bun slathered in sweet icing.

Cinnamon rolls are typically full of sugar, unhealthy fat, and positively loaded with calories – we’re giving those a huge makeover. Losing all of the bad, but keeping the decadence and nostalgic, comforting flavors. Minimal ingredients required, easy methods, and most importantly, OOZING CINNAMON ROLL GOOEY GOODNESS.

Ambitious, vegan goals.


I had no clue how they’d come out. First of all, I really wanted to nail slightly crisp on the outside, but also soft, chewy, doughy in the middle roll. You know, that magical center bite that just melts in your mouth? That was my goal with these, and I’m SO happy to say I think I got it!

They’re actually really, ridiculously easy to make. There is NO wait time for rising, yeast activating, any of that nonsense. As a result, you’ll have steamy, dreamy, fresh from the oven vegan cinnamon rolls within a matter of minutes. The hardest part is probably waiting for them to cool so you don’t burn off approximately every tastebud on your tongue.

Not that I have any experience with that.


The cinnamon roll dough comes together with just 4 ingredients. Banana flour, some stevia for a little bit of sweetness, flax eggs for some binding, nutrition, and slight texture, and almond milk to bring it all together.

I’m beyond obsessed with banana flour at this point (link to purchase my favorite brand is below the recipe!). It’s an awesome gluten free option, low calorie, and really high in fiber. It gives the most amazing thickness and chewiness to anything it touches – sounds weird, but for these vegan cinnamon rolls (or this banana bread!), it’s absolutely incredible. The banana flour helps the outside of the rolls get nice and crisp, while the inside stays super gooey and chewy – just the way a cinnamon roll should be.


Once you’ve got the dough totally incorporated, you’ll spread it gently into a large rectangle. This is where you need some perseverance and patience! All worth it for cinnamon rolls, right?! So, just keep pressing and pressing to spread the dough into as large a rectangle as you possibly can. More room for filling is what we’re going for here.

Speaking of filling, it’s literally 2 ingredients – date paste for super rich, all natural caramel flavor, and cinnamon, because duh. Spread this magical mixture over the dough – you may not use the entire amount I noted in the recipe. I found that I didn’t use it all but I was super glad I had leftover to spread over the top while the rolls were hot.


Now we’re ready to roll! On one of the short sides of the rectangle, gently begin rolling the dough until you have a large log. You’ll probably get lots of oozing filling happening, but no worries! Lick your fingers and appreciate the fun mess that is vegan cinnamon rolls.

Slice up the log into rolls, and bake in a cupcake tin for 30 minutes. You could even use liners for easy clean up! Once they’ve cooled, Top your vegan cinnamon rolls with plain coconut whipped cream, more of the date caramel filling, or both!

PS – you’re going to want both.


These vegan cinnamon rolls are seriously a dream. Crisp on the outside while soft and oh so gooey on the inside, filled with layer upon layer of sweet cinnamon date caramel, and topped with more creamy goodness.

HOW ARE THESE HEALTHY. And they could not be easier to make!

Make yourself some, and face plant without guilt.


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Cinnamon Rolls

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 6 cinnamon rolls


  • Dough:
  • 2 c banana flour
  • 1/4 c stevia
  • 2 flax eggs (2 tbsp ground flaxseed with 6 tbsp water, in the fridge for 15 minutes to set)
  • 1/2 c almond milk
  • Filling:
  • 1 c date paste (I used 16 medjool dates blended with 1 c water)
  • 1 tbsp cinnamon
  • Whipped Cream:
  • 1 can coconut cream (unsweetened)


  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the banana flour, stevia, flax eggs, and almond milk until a thick dough forms.
  3. Roll the dough out into a rectangle on a nonstick baking mat, making sure it's even thickness throughout.
  4. For the filling, put the dates, water, and cinnamon in a blender/food processor until a thick paste forms.
  5. Spread the desired amount of filling on top of the rectangle of dough - I used about 1/2 cup of the date paste.
  6. Starting at one of the short sides of the rectangle, gently roll up into a large log.
  7. Carefully slice the rolls and place into a nonstick cup of a cupcake tin - this amount makes about 6 cinnamon rolls.
  8. Bake the cinnamon rolls for 30 minutes.
  9. To make the whipped cream, use a hand mixer to whip the solidified part of the coconut cream from the top of the can - discard the liquid.
  10. If desired, add some stevia to sweeten, and spread on top of the cooled cinnamon rolls.