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Cinnamon Rolls with Cashew Icing

Cinnamon Rolls with Vanilla Cashew Icing

Prep: 3 hr 30 min
Cook: 25 min
Total: 4 hr
Servings: 10

Moist, flavorful, classic cinnamon rolls featuring a cashew-based vanilla icing. These easy-to-make cinnamon rolls are made using healthy sugars like coconut and agave.

Author run2food
by run2food
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 10 Cinnamon Rolls (10 Servings)
Needed Kitchenware: Mixing bowls, microwave, plastic wrap/cloth, baking pan, brush, blender, rolling pin
Cinnamon Rolls
  • 1 cup oat milk
  • 1 packet instant yeast
  • ¼ tsp salt
  • ⅓ cup + 1 tbsp coconut sugar
  • ½ cup melted coconut oil (or vegan butter)
  • 2 tbsp extra coconut oil (or vegan butter)
  • 3 cups all-purpose flour
  • 1 tbsp cinnamon
Vanilla Icing
  • ¾ cup of cashews soaked for a few hours to soften
  • ½ cup oat milk
  • 2 tbsp agave nectar (or maple syrup)
  • 1 tsp vanilla extract
  • pinch of salt
Recipe Directions


  • In a microwave safe bowl, warm up the oat milk and ¼ cup of coconut oil in the microwave. The mixture should be warm (around 37°C or 98°F) but not hot as this could kill the yeast.
  • Transfer the mixture into a large bowl and add the yeast. Add in the ¼ tsp of salt and 1 tbsp of sugar and allow the yeast 10 minutes to activate. The mixture should become bubbly.
  • Then, gradually add in the flour and stir as you go, to form a dough.
  • Turn the dough out onto a floured surface an knead for about a minute.
  • Transfer the dough into a greased bowl and cover it with plastic wrap or a cloth and leave it in a warm place to rise for at least an hour until the dough has doubled in size.
  • Meanwhile, make the cinnamon sugar by mixing the ⅓ cup of sugar with 1 tbsp of cinnamon.
  • Then, on a floured surface roll the dough out into a thin rectangle using a rolling pin.
  • Brush the surface of the dough with the remaining ¼ cup of coconut oil and sprinkle evenly with the cinnamon sugar.
  • Firmly roll up the dough into a long scroll. Then cut it up into 10 even portions.
  • Place the scrolls into a greased/lined baking pan and leave it in a warm place to rise for 20 minutes or so while you preheat the fan-forced oven to 160°C or 320°F.
  • Just before putting the rolls in the oven, brush the tops with the extra 2 tbsp coconut oil (so they don't dry out).
  • Pop the rolls into the oven to bake for about 25 minutes until slightly risen and golden.
  • Meanwhile, make the vanilla icing by blending all the icing ingredients in a blender/mini food processor until a smooth, runny icing consistency is achieved.
  • When the cinnamon rolls are ready, remove from oven and immediately smother the rolls with half the icing mixture, so that the bread absorbs the icing while still hot.
  • When the roll have cooled down slightly, drizzle the remaining icing over the rolls, and serve warm.

You can substitute the oat milk for your favorite plant-based milk of your choice, almond or soy milk work really well. You can use regular granulated sugar in place of coconut sugar. Also, you can use vegan butter in place of the coconut oil as well.

If you do not have a fan-forced oven, raise the temperature to 175°C or 350°F and cook for 30 minutes.

Recipe nutrition

Nutritional Information

Yield: 10 Cinnamon Rolls
Servings: 10
Information per serving:
Energy: 378.9 kcal
Carbohydrate: 46.9 g
Protein: 6.8 g
Fiber: 2.4 g
Sugar: 11.3 g
Fat: 18.5 g
Monounsaturated Fat: 3.3 g
Polyunsatured Fat: 1.3 g
Omega-3: 0 g
Omega-6: 1.3 g
Saturated Fat: 12.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 12.6 mg 3% DV
Folate: 13 µg 3% DV
A: 83.9 IU 4% DV
B1: 0.1 mg 11% DV
B2: 0.1 mg 10% DV
B3: 0.7 mg 5% DV
B5: 0.3 mg 6% DV
B6: 0.1 mg 6% DV
B12: 0 mg 0% DV
C: 0.8 mg 1% DV
D: 15 IU 3% DV
E: 0.2 mg 1% DV
K: 4.8 µg 5% DV
Calcium: 65.3 mg 6% DV
Copper: 0.3 mg 32% DV
Iron: 1.4 mg 8% DV
Magnesium: 44.8 mg 14% DV
Manganese: 0.8 mg 42% DV
Phosphorus: 121.4 mg 17% DV
Potassium: 126.8 mg 3% DV
Selenium: 16.3 µg 30% DV
Sodium: 89.8 mg 6% DV
Zinc: 1 mg 13% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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