Easy Coconut Cinnamon Rolls (Vegan)

Sharon Palmer

These little whole grain Coconut Cinnamon Rolls are packed with aroma and flavor, with very little sugar and fat in the mix. They are simply packed with coconut: coconut milk, coconut palm sugar, coconut flour, coconut oil, and dried coconut. If you can’t find coconut flour in your store, simply swap out for another nut meal, such as almond or hazelnut meal. I love making treats for special occasions. And these flavorful rolls are much healthier than the typical ooey-gooey, fat and sugar laden verities—yet, you’ll hardly notice the lighter recipe thanks to the punch of flavor. You can easily make them gluten-free by swapping the wheat flour for a gluten-free baking flour blend.

Step-by-Step Guide:

Make dough and knead on a well-floured surface. Place in a medium bowl, cover, and let rise for 1 hour.
Place dough on a lightly floured surface and roll in to a rectangular shape.
Sprinkle evenly with coconut, cinnamon, and sugar.
Roll the dough like a burrito from the longer side of the rectangle, squeezing tightly.
Cut into 1 1/2 – 2 inch slices to get 12 rolls total.
Arrange rolls in a baking dish, let rise for 30 minutes, and then bake for 30 – 45 minutes.



Easy Coconut Cinnamon Rolls (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 18 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls 1x


These whole grain, plant-based Coconut Cinnamon Rolls are packed with aroma and flavor, with very little added sugar and fat in the recipe, too.




Glaze (optional)

  • 1 cup powdered sugar
  • 1 tablespoon coconut milk beverage


  1. Heat up coconut milk in microwave until lukewarm (about 110 F; should feel warm but not hot to your wrist). Add to a mixing bowl.
  2. Stir in sugar and sprinkle with yeast. Let stand for 10 minutes (should start to bubble on the surface).
  3. Mix in coconut oil.
  4. Add coconut flour and mix well.
  5. Add salt and remaining flour, ½ cup at a time, until you get a nice dough that is cohesive but not overly dry.
  6. Turn dough out on a very lightly floured surface and knead for 2 minutes.
  7. Oil a medium bowl and place dough in it, with a towel over it, and let rise in a warm place (an oven at about 80 is a great place) until doubled in size (about one hour).
  8. Punch down bread and remove from pan. Place on the lightly floured surface and roll out to a large rectangle in shape.
  9. Preheat oven to 350 F. Spread margarine evenly over surface. Then sprinkle evenly with coconut, sugar, and cinnamon.
  10. Roll the dough like a burrito from the longer side of the rectangle, squeezing tightly.
  11. Cut into 1 1/2 – 2 inch slices to make 12 rolls.
  12. Spray a 9×13 inch baking dish with nonstick cooking spray. Arrange rolls in baking dish. Optional: may dust with additional cinnamon, sugar, and diced coconut.
  13. Place in warm oven and allow to rise for 30 minutes.
  14. Bake for about 30-35 minutes, until golden and cooked through.
  15. Optional: Make a thin glaze by mixing powdered sugar and coconut milk together. While rolls are warm, drizzle with glaze.

  • Category: Breakfast
  • Cuisine: American


  • Serving Size: 1 roll
  • Calories: 211
  • Sugar: 4 g
  • Sodium: 61 mg
  • Fat: 11 g
  • Saturated Fat: 8 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 5 g

Keywords: cinnamon rolls, vegan cinnamon rolls

For other plant-based baking recipes, check out these:

Coconut Cherry Dark Chocolate Waffles
Almond Buckwheat Pancakes with Gingered Peaches
Blueberry Millet Muffins

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4 thoughts on “Easy Coconut Cinnamon Rolls (Vegan)

    1. Hi Maureen,

      Please check the notes section of this recipe for the nutrition analysis. These numbers are without the glaze, as it is optional. Thanks!

  1. These look amazing! How does the coconut flour change the end product? Is it just for flavor? Or does it add fluffiness/bulk? I’ve never worked with it. Any cautions?

    1. Hi, Sharon says that coconut flour is an alternative gluten-free grain. It has slightly different baking properties than grain flours, but I find it pretty straightforward in baking applications. You can start by just using one-fourth coconut flour and then slightly increase the amount in baking as you get more used to it in your recipes. It has a slightly coconut flavor, but not overwhelmingly. You can find it at natural food stores or online. –Sarah Achleithner, Website and Marketing Manager for Sharon Palmer

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