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There’s something magical about the smell of cinnamon and warm dough baking in the oven—it’s instant comfort, pure and simple. But traditional cinnamon rolls can be a bit of a project, right? All that rolling, rising, waiting… sometimes you just want that cozy flavor without the marathon session. That’s where these little Vegan Cinnamon Roll Cups come in. They’re like the best parts of a cinnamon roll—the soft, spiced center and that irresistible sticky-sweet topping—but baked into adorable, individual portions. Honestly, they’re a game-changer for a lazy weekend breakfast or a surprisingly easy dessert when you have friends coming over. The dough is simple, the filling comes together in a flash, and the whole thing bakes up in a muffin tin, creating these perfect little cups with a caramel-like bottom and a tender, pull-apart top. You get all the satisfaction with a fraction of the fuss. Let’s get baking.

Why You’ll Love This Vegan Cinnamon Roll Cups

They’re deceptively easy. Forget the intimidation of yeast dough and intricate rolling. This recipe uses a straightforward, no-yeast dough that comes together quickly, so you can go from mixing bowl to warm, fragrant cups in under an hour.
The texture is pure bliss. You get this wonderful contrast—the edges bake up slightly crisp, while the centers stay incredibly soft and almost gooey from the cinnamon-sugar filling that sinks down and creates a sticky, caramelized bottom.
Perfect for sharing (or not). Being individual portions, they’re fantastic for serving at brunches or parties. Everyone gets their own perfect little cup, and there’s no fighting over the center piece! They also reheat beautifully for a quick treat later.
Completely plant-based and wonderfully adaptable. Even without butter or dairy, these cups are incredibly rich and satisfying. Plus, you can easily tweak the recipe—add a handful of chopped walnuts or pecans to the filling, or swap the cinnamon for a pumpkin spice blend in the fall.

Ingredients & Tools

240 g all-purpose flour
2 tsp baking powder
1/4 tsp salt
120 ml unsweetened plant-based milk (like almond or oat)
80 ml neutral-tasting oil (like grapeseed or light olive oil)
50 g granulated sugar
1 tsp vanilla extract
For the Filling:
75 g soft light brown sugar
2 tsp ground cinnamon
30 g vegan butter, melted
For the Glaze (optional):
80 g powdered sugar
1-2 tbsp plant-based milk
1/4 tsp vanilla extract

Tools: A standard 12-cup muffin tin, a mixing bowl, a rolling pin (or a wine bottle!), and a small brush for the butter.

The quality of your cinnamon really makes a difference here—fresh, fragrant cinnamon will give you that deep, warm aroma we’re after. And don’t worry if your brown sugar is a little lumpy; just break it up with your fingers when you mix it with the cinnamon.

Nutrition (per serving)

Calories: 220 kcal
Protein: 2 g
Fat: 8 g
Carbohydrates: 36 g
Fiber: 1 g

Serves: 12 | Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins

Before You Start: Tips & Ingredient Notes

Don’t overwork the dough. This is a tender, biscuit-like dough, and the less you handle it, the softer your cups will be. Mix just until the ingredients are combined—a few dry streaks are totally fine.
Why a neutral oil? Using an oil like grapeseed or a light olive oil ensures the flavor of the dough stays neutral and buttery, letting the cinnamon and brown sugar really shine. A strong-tasting oil like extra virgin olive oil can overpower the delicate spices.
The state of your vegan butter matters. For the filling, you want your vegan butter to be melted but not scalding hot. If it’s too hot, it can start to cook the dough when you assemble everything, which we don’t want. Just melted and slightly cooled is perfect.
Roll the dough to the right thickness. If you roll the dough too thin, the cups might tear or become too crisp. Too thick, and they’ll be doughy in the middle. Aim for about a 1/4-inch thickness—about the height of two stacked quarters—for the ideal texture.

How to Make Vegan Cinnamon Roll Cups

Step 1: First, preheat your oven to 375°F (190°C) and lightly grease your muffin tin. You really don’t want these beauties sticking. In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed, which is key for a nice, even rise.

Step 2: In a separate bowl or a large measuring jug, combine the plant-based milk, neutral oil, granulated sugar, and vanilla extract. Whisk it all together until the sugar has mostly dissolved. You’ll notice the mixture might look a little separated—that’s completely normal, don’t worry!

Step 3: Now, pour the wet ingredients into the dry ingredients. Use a spatula or a wooden spoon to gently mix them together. The trick is to stop mixing as soon as no dry pockets of flour remain. The dough will be soft and a little sticky—that’s exactly what we want. Resist the urge to add more flour!

Step 4: Lightly flour a clean surface and turn the dough out onto it. Gently pat it into a rough rectangle, then use your rolling pin to roll it out into a larger rectangle, roughly 10×12 inches and about 1/4-inch thick. If the dough sticks, just sprinkle a tiny bit more flour on your surface and rolling pin.

Step 5: Time for the filling! Brush the entire surface of the dough with the melted (and slightly cooled) vegan butter, leaving about a half-inch border along one of the longer edges. This border will help you seal the roll later. In a small bowl, mix the brown sugar and cinnamon together, breaking up any lumps.

Step 6: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, again leaving that one long edge clear. Press the sugar down gently with your hands—this helps it adhere and creates those lovely caramelized layers.

Step 7: Carefully and tightly roll the dough up, starting from the long side that has the sugar right to the edge. Roll towards the clean border you left. When you get to the end, pinch the seam gently to seal it. You should have a nice, firm log of cinnamon-filled dough.

Step 8: Using a sharp knife, slice the log into 12 equal pieces. A serrated knife works wonders here for a clean cut without squashing the dough. You’ll see all those beautiful swirls! Place each piece, cut-side up, into a prepared muffin cup. They’ll fit snugly.

Step 9: Bake for 14-16 minutes, or until the tops are lightly golden and the edges look set. The smell in your kitchen will be incredible. Let them cool in the tin for about 5 minutes before carefully transferring them to a wire rack. This resting time lets them firm up just enough so they don’t fall apart.

Step 10: While they’re cooling, you can make the optional glaze. Simply whisk the powdered sugar, 1 tablespoon of plant-based milk, and vanilla together until smooth. If it’s too thick, add the remaining milk, a teaspoon at a time, until it’s a nice drizzling consistency. Drizzle it over the warm cups and serve immediately.

Serving Suggestions

Complementary Dishes

A fresh fruit platter — The bright, juicy acidity of berries and melon cuts through the sweet richness of the cups perfectly, balancing the whole plate.
Savory tofu scramble — For a full brunch spread, the hearty, peppery flavors of a scramble create a wonderful savory counterpoint to your sweet, spiced pastries.
A simple green smoothie — Something light and refreshing like a spinach and pineapple smoothie makes the whole meal feel balanced and wonderfully indulgent without being too heavy.

Drinks

Oat milk latte — The creamy, slightly oaty flavor of the latte complements the warm spices in the cups, making for a truly cozy sip with every bite.
Chai tea — It’s a match made in heaven! The cardamom and ginger notes in the chai echo the cinnamon and create a deeply spiced, aromatic experience.
Iced black coffee — The slight bitterness and clean finish of a good iced coffee provides a crisp contrast that really makes the sweetness of the rolls pop.

Something Sweet

Vanilla bean coconut yogurt — A cool, creamy spoonful of this alongside a warm cup is a fantastic textural play, and it feels a little lighter than a heavy cream-based dessert.
A small square of dark chocolate — Honestly, the deep, bitter notes of a 70% dark chocolate are just sublime after the last sweet, cinnamony bite. It’s a perfect palate cleanser.
Strawberry sorbet — If you’re serving these as a dessert, a scoop of vibrant, tart sorbet on the side makes the whole thing feel elegant and refreshing.

Top Mistakes to Avoid

Over-mixing the dough. This is the number one way to end up with tough, dense cups. Gluten develops the more you mix, and we want a tender, biscuit-like crumb. Mix until *just* combined.
Using cold ingredients. Using plant-based milk straight from the fridge can make your dough harder to work with and can affect the rise. Letting it sit out for 15 minutes to take the chill off makes a big difference.
Rolling the dough too thick or thin. If it’s too thick, the centers will be raw and doughy; too thin, and they’ll burn or become hard. That 1/4-inch guideline is your best friend for perfect texture.
Not letting them cool before removing. I know it’s tempting to dig right in, but if you try to pry them out of the tin immediately, they’re likely to break apart. A 5-minute rest lets them set.

Expert Tips

Tip: For an extra gooey center, press your thumb gently into the center of each dough piece right before baking to create a little well for the filling to pool into. You’ll get an even more caramelized, sticky center.
Tip: If your brown sugar has hardened into a rock, don’t panic! Place it in a bowl with a damp paper towel, cover it tightly, and microwave in 20-second bursts until it’s soft and pliable again.
Tip: To get super clean cuts when slicing the roll, use unflavored dental floss instead of a knife. Just slide the floss under the roll, cross the ends over the top, and pull. It slices through without compressing the swirls.
Tip: Make them ahead! You can assemble the cups the night before, cover the muffin tin tightly with plastic wrap, and refrigerate. In the morning, just pop them straight into the preheated oven, adding a minute or two to the baking time.

FAQs

Can I make these gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains xanthan gum, which helps bind the dough and replicate the texture that gluten provides. The dough might be a bit more delicate to handle, so be extra gentle when rolling. The results are still wonderfully soft and delicious.

My dough is too sticky to handle. What should I do?
Don’t just dump in more flour! Instead, lightly flour your hands and the work surface. The dough is meant to be soft, but if it’s genuinely sticking to everything, sprinkle a tiny, and I mean tiny, amount of flour over it and gently fold it in. A little goes a long way—too much flour is the enemy of a tender cup.

Can I freeze the baked cinnamon roll cups?
You sure can! Once they are completely cooled, place them in a single layer on a baking sheet to “flash freeze” for about an hour. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, just pop a frozen cup in the microwave for 30-45 seconds or in a 300°F (150°C) oven until warm.

Why didn’t my cups rise very much?
The most common culprit is old baking powder. Baking powder loses its potency over time, so if yours has been sitting in the cupboard for a while, it might be time for a fresh can. Also, double-check that you’re using baking *powder* and not baking *soda*—they are not interchangeable in this recipe!

Can I use a different sugar for the filling?
Brown sugar is ideal because the molasses content adds moisture and that classic, deep caramel flavor. You could use coconut sugar for a less refined option, but the flavor will be more malty and the color darker. Granulated white sugar will work in a pinch, but the filling will be less moist and lack that rich, caramel note.

Vegan Cinnamon Roll Cups

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 12

Total Time 35 minutes

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Craving easy Vegan Cinnamon Roll Cups? This simple recipe delivers soft, gooey, individual cinnamon rolls in under an hour. Get the plant-based recipe now!

Ingredients

For the Dough

240 g all-purpose flour
2 tsp baking powder
1/4 tsp salt
120 ml unsweetened plant-based milk (like almond or oat)
80 ml neutral-tasting oil (like grapeseed or light olive oil)
50 g granulated sugar
1 tsp vanilla extract

For the Filling

75 g soft light brown sugar
2 tsp ground cinnamon
30 g vegan butter (melted)

For the Glaze (optional)

80 g powdered sugar
1-2 tbsp plant-based milk
1/4 tsp vanilla extract

Instructions

01
First, preheat your oven to 375°F (190°C) and lightly grease your muffin tin. In a large mixing bowl, whisk together the flour, baking powder, and salt.
02
In a separate bowl or a large measuring jug, combine the plant-based milk, neutral oil, granulated sugar, and vanilla extract. Whisk it all together until the sugar has mostly dissolved.
03
Now, pour the wet ingredients into the dry ingredients. Use a spatula or a wooden spoon to gently mix them together. Stop mixing as soon as no dry pockets of flour remain.
04
Lightly flour a clean surface and turn the dough out onto it. Gently pat it into a rough rectangle, then use your rolling pin to roll it out into a larger rectangle, roughly 10x12 inches and about 1/4-inch thick.
05
Time for the filling! Brush the entire surface of the dough with the melted (and slightly cooled) vegan butter, leaving about a half-inch border along one of the longer edges. In a small bowl, mix the brown sugar and cinnamon together, breaking up any lumps.
06
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, again leaving that one long edge clear. Press the sugar down gently with your hands.
07
Carefully and tightly roll the dough up, starting from the long side that has the sugar right to the edge. Roll towards the clean border you left. When you get to the end, pinch the seam gently to seal it.
08
Using a sharp knife, slice the log into 12 equal pieces. Place each piece, cut-side up, into a prepared muffin cup.
09
Bake for 14-16 minutes, or until the tops are lightly golden and the edges look set. Let them cool in the tin for about 5 minutes before carefully transferring them to a wire rack.
10
While they’re cooling, you can make the optional glaze. Simply whisk the powdered sugar, 1 tablespoon of plant-based milk, and vanilla together until smooth. If it’s too thick, add the remaining milk, a teaspoon at a time, until it’s a nice drizzling consistency. Drizzle it over the warm cups and serve immediately.