Quick Vegan Cinnamon Rolls (no yeast!)

 reading time: 3 min

In my home it's now officially time to start the apple, pumpkin spice latte and cinnamon roll season!

But have you ever made cinnamon rolls – let alone vegan cinnamon rolls – without yeast?
(and without sourdough, too, if you're wondering!)

I think we all know by now that I am in a serious long-term relationship – with yeast dough. Sorry, J., move over – it's time for the fresh yeast to shine! 😘

Honestly, the amount of vegan yeasty, doughy recipes on my blog is practically endless:
German Bee Sting Cake
Butter Cake
Cinnamon Snowflake Pull-Apart Bread
Pesto Flower Pull-Apart Bread
Hot Cross Buns
Sweet Yeast Braid
Strawberry Streusel Coffee Cake
Breakfast Bread Rolls
Walnut Bread
Pumpkin Bread
Cinnamon Bread Rolls
Cinnamon & Chocolate Rolls

Like I said, it's pretty serious!

HOWEVER ... don't tell her (the yeast), but sometimes I'm just not in the mood to wait for her to proof and rise for an hour 🙊 (let alone wait 12-24 hours for the sourdough to do its wonders!) but shhh ...

So here is a quick, easy, and yeast-free recipe for vegan cinnamon rolls that are

& don't require proofing!!

The recipe I'm using for these yeast-free cinnamon rolls is the same kind of dough, which is the German Quarkölteig that is made with curd cheese/quark and oil, and that I also used for my vegan German Curd Cheese Buns.


adapted from Real Simple Food Blog

Preparation time: 30 mins
Main ingredients: flour, vegan Greek yogurt, sugar, cinnamon
difficulty level: easy
makes: 12 cinnamon rolls
suitable for: vegan, lactose-free, wheat-free, yeast-free


3 cups (350 g) spelt flour, plus more for kneading (type 1050) *
1/4 cup (50 g) raw cane sugar or brown sugar
3 tsp baking powder

1/2 tsp sea salt
3/4 cup (150 g) vegan Greek yogurt or skyr (I used Alpro Greek Style Vanilla)
1/3 cup + 1 tbsp oil (90 ml) non-dairy milk
1/3 cup + 1 tbsp oil (90 ml) canola oil or sunflower oil

3 tbsp vegan butter or coconut oil, melted (I use the German brand Alsan bio)
1/4 cup
(50 g) raw cane sugar or brown sugar
1/2 - 1 tbsp ground cinnamon (to taste)
pinch of salt

2 tbsp vegan butter, melted
(I use the German brand Alsan bio)
1/2 tsp cinnamon
2 tbsp raw cane sugar or brown sugar

* If you are confused about that flour type, check out this website which explains the difference between German flour types and US-American flour types. 


Grease a muffin tray with 12 molds, making sure to also grease the top of the muffin tray as the dough will rise and probably spill over the edges.

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt
. Stir to mix everything together.

In a separate bowl, whisk together the wet ingredients: vegan Greek yogurt or skyr, non-dairy milk, and oil.

Slowly add the wet ingredients to the dry ingredients, while stirring constantly. Using an electric whisk with a dough hook, or your clean hands, mix everything together until a smooth, rather moist dough forms. If the dough is too sticky to handle, add 1 tbsp of flour at a time until the right texture is achieved.

Transfer the dough to a floured surface, and knead once again until you end up with a soft, smooth dough. Roll the dough into a flat rectangle. Try not to make the dough too thin or else rolling it up will be hard to do!

Preheat oven to 180°C / 350°F. 

In a small bowl, combine cinnamon, sugar, and salt for the filling.

Brush the melted vegan butter over the surface of the rolled out dough, and spoon the cinnamon-sugar mixture evenly over the buttered dough.

Carefully roll the dough up tightly on the longer side so that you end up with a long "dough snake". This is a little trickier than with yeast dough, as the quark-oil dough is softer and therefore a bit more difficult to handle!

Once you have your "dough snake", cut the dough into 12 segments. Gently place each segment into a greased muffin mold, cut side up.

In my case, the dough was so soft that the buns kind of smushed together and formed something like a "rose" shape, which is pretty too :) So don't worry if your slices don't turn out perfectly neat!

Bake the rolls in the preheated oven at 180 °C / 350 °F for about 25–30 minutes, or until the cinnamon rolls are lovely and golden.

While the rolls are in the oven, create a glaze by combining melted vegan butter, cinnamon, and brown sugar in a small bowl.

Once the cinnamon rolls are ready, remove from oven and let cool for a few minutes before spreading the glaze atop the rolls using a spoon or rubber spatula for a sticky and shiny finish.

Serve warm!