My Almond Butter Cinnamon Swirl Muffins are the most popular recipe on the blog, so I decided to create a new twist on that flavor profile in a new and exciting way. These easy vegan cinnamon rolls only need 4 ingredients!
Hello friends! After a long day of few things going my way I like to unwind with one of my favorite foods. If you’ve been following my blog, you know I have a major thing for muffins, pancakes, and quick breads. Basically if it’s a baked good I am so there.
So vegan cinnamon rolls also fit the bill! I love cinnamon rolls so much, but I don’t always have the time to make a batch with all the rising and the dough and the rolling. It can be a very time consuming endeavor, and I just can’t spare that kind of time during the school week.
Also, I hate dealing with yeast. So what’s a poor college student to do??
That’s right my friends. 4-ingredient Almond Butter Cinnamon Rolls. The most popular recipe on my blog to date are my Almond Butter Cinnamon Swirl Muffins, so I figured recreating a bit of the same flavor profile would be a great idea. And it TOTALLY WAS.
As you can see, the filling is totally refined sugar and oil-free which is awesome. The actually dough isn’t though, so this recipe isn’t technically oil-free or refined-sugar free, but at least it’s a filling you can… fill good about! (See what I did there? It was a pun. About filling. Oh, I should stop now? Okay, I’m done.)
This recipe is super easy. All you do is place the dough on a silicone baking mat or parchment paper (or your counter, honestly).
Pinch the dough together.
Cut it into strips.
Make the filling.
Place about two spoonfuls of filling and spread it out.
Roll up the cinnamon rolls.
Place on tray/in pan.
And then you get these beauties. Swoon.
If you want, you can also top them with a simple vanilla glaze like I did! It’s a simple mixture of powdered sugar and non-dairy milk with some optional vanilla extract.
Easy peasy vegan cinnamon roll perfection.
I gobbled these things up so quickly after shooting these photos you don’t even know.
If you make these 4-ingredient vegan cinnamon rolls, leave me a comment, rate the recipe, and tag me @sippingonsoy on Instagram or twitter so I can see your beautiful work!
If you haven’t subscribed to my blog yet, make sure you do so you don’t miss any updates! I’m also on Twitter, Facebook, Instagram, Pinterest, and Bloglovin’ if you want to follow me on those platforms too! All the links are in the sidebar.
Much love. xx
4-Ingredient Vegan Almond Butter Cinnamon Rolls
These Easy 4-Ingredient Almond Butter Cinnamon rolls are a new take on my most popular recipe on the blog to date! + Easy vanilla glaze!
- 1 tube crescent rolls ensure vegan-friendly
- 6 medjool dates
- 1/4 cup almond butter
- 3 tablespoons water
- 1 tablespoon cinnamon
- 1/4 cup organic cane sugar or powdered sugar optional
- 1 tablespoons non-dairy milk optional
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Blend together dates, almond butter, water, and cinnamon until mostly smooth.
On a silicone parchment mat or a piece of parchment paper, remove dough from present tube and lay it out flat.
Pinch together seams of crescent rolls to make on sheet of dough.
Cut sheet of dough into four equally-sized strips.
Place two spoonfuls of the cinnamon almond butter mixture onto each strip and spread out into an even layer.
Rolls up the strips, pinch the end into the roll and place the rolls on your baking sheet or pan. I like to make sure mine are touching with the seams on the inside so they stay together a bit better.
Bake for 25-30 minutes or until golden brown & cooked through.
While rolls are baking, prepare glaze if desired! If using organic cane sugar blend the sugar until it is in a powdered form. Or you can use store bought powdered sugar. Mix the powdered sugar with the vanilla and non-dairy milk until smooth.
Top the finished cinnamon rolls with glaze and enjoy!
Inspired by my Almond Butter Cinnamon Swirl Muffins