Vegan Cinnamon Scrolls

Soft, fluffy and unbelievably gooey, these cinnamon scrolls hold their own against non-vegan varieties. Show them off to a crowd, and they’ll devour them all!

Prep: 2 hours | Cook: 25-30 mins | Serves: 12

Baking anything from scratch can be daunting. And cinnamon scrolls are no exception. The recipes can seem complicated and time-consuming. But trust us, it’s easier than you think. And the results are so worth it! These vegan cinnamon scrolls are every bit as rich and delicious as regular ones, but they’re better for you and the environment.

Each scroll is filled with caramelised coconut sugar and cinnamon. This everyday spice is shown to increase insulin sensitivity and help regulate your blood sugar levels. It’s also loaded with potent polyphenol antioxidants that protect your body from oxidative damage and reduce inflammation.

Almo Crème adds omega 3 fatty acids, which help lower blood pressure and triglycerides, while also imparting a subtle nutty flavour that pairs perfectly with cinnamon. The healthy oils in Almo Crème and organic coconut oil add just enough moisture to create a cinnamon scroll that’s tender on the inside and crisp on the outside.

For a gluten-free alternative, use 2 cups of your favourite gluten-free flour blend, ¾ cup almond flour and ¾ teaspoon of xanthan gum, and blend all dry ingredients before adding to the wet mixture. This combination of gluten-free flour keeps the dough light and fluffy. If you want to make your buns entirely refined sugar-free, we suggest making your own powdered icing sugar by bending together coconut sugar and arrowroot powder.

You could make these cinnamon scrolls for a cosy weekend brunch. But we love making them on Christmas morning with the addition of ground ginger, ground nutmeg and a sprinkle of toasted pecans. Just like gingerbread! And what better way is there to spend Christmas than with your family and friends in the kitchen?

Tip: For a unique flavour, do as the Norwegians do and add a touch of cardamom!



  • 2 cups (500ml) almond milk, at room temperature
  • 1 packet active dry yeast
  • 1/4 cup (60ml) Almo Crème
  • 1/4 cup (60ml) organic coconut oil, melted
  • 1/4 cup (60g) coconut sugar
  • 3 cups (750g) flour
  • 1 tsp salt


  • 1/2 cup Almo Crème
  • 1/2 cup coconut oil
  • 3/4 cup organic brown sugar, or raw alternatives like turbinado or demerara
  • 2 tbsp ground cinnamon


  • 2 tbsp Almo Milk
  • 3/4 cup (190g) icing sugar
  • 1/2 tsp vanilla extract


  1. Combine Almo Crème, Almo Milk and coconut oil and heat in a saucepan or microwave-safe dish until just warm, about 37-43°C. Pour mixture into a large bowl, add sugar and whisk. Then, sprinkle yeast over the warm mixture and mix once again. Set aside and allow to stand (uncovered) until foamy, about 10 minutes. If it doesn’t foam, discard and start again. Either, the yeast was bad, or the milk was too hot or too cold.
  2. Add 5 cups of flour and 1 teaspoon of salt. Mix with a wooden spoon until just combined. Cover the bowl with a tea towel or beeswax wrap and set aside to rise for 60 minutes. Once the dough has risen substantially (about double its size), add an additional ⅓ cup of flour and a pinch of salt. Combine well using a wooden spoon before transferring to a well-floured surface.
  3. Knead the dough, adding additional flour as necessary, until it’s pliable and no longer sticks to your hands or the surface. Using a floured rolling pin, roll the dough out into a large rectangle, roughly 1 cm thick, and mould the corners to perfect 90-degree angles.
  4. Now for the filling. Mix Almo Crème and coconut oil in a mixing bowl until smooth to create your vegan butter. Then, using a brush, lather the melted vegan butter evenly over your dough, taking care to cover all the corners and edges. In a small mixing bowl, mix together brown sugar and cinnamon, and sprinkle evening over the melted vegan butter to cover the entire surface. Roll the dough, lengthways, forming a long, tight tube shape. Pinch the seam closed.
  5. Place the rolled dough seam-side down and trim uneven ends using a serrated knife. Now cut the log in half, and divide each half into six evenly sized cinnamon scrolls. Each scroll should be about 8-9 cm thick. Split the 12 cinnamon scrolls across the two baking trays, spacing them out evening. Cover with a plastic or beeswax wrap and leave to rise for 30 minutes.
  6. Meanwhile, preheat the oven to 180 °C and generously rub two foil pans with vegan butter or coconut oil. To prepare the Almo frosting, add powdered icing sugar, Almo Milk, and vanilla extract to a medium bowl and whisk together until smooth. Set aside. Once the scrolls have risen, remove the cover and bake at 180˚C for 25-30 minutes, or until golden brown. Serve while still warm, and drizzle (or drench) with Almo frosting. Enjoy!