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4 from 1 vote

Vegan Cranberry Cinnamon Buns

A twist on the classic cinnamon roll. These are comforting while also being vegan friendly. Great for family functions or special occasions. 
Prep Time30 mins
Cook Time30 mins
Proves Twice1 hr
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon, cinnamon buns, cinnamon rolls, cranberry, plantbased, vegan, vegan cinnamon rolls
Servings: 12
Author: Kaley


For the Dough

  • 2 tbsp ground flax seed + 5 tbsp water for flax egg
  • 1/2 cup warm water
  • 5 tsp active dry yeast or 2 packets of yeast
  • 1/2 cup raw cane sugar can use granulated or coconut sugar also
  • 1 tsp salt
  • 5 cups unbleached all-purpose flour + additional for dusting/rolling
  • 1 cup warm soy milk or any non-dairy milk
  • 1/2 cup vegan margerine can use vegetable oil

For the Filling

  • 1/4 cup water for cranberries
  • 1 cup + 2 tbsp raw cane sugar divided, refer to instructions
  • 2 cups cranberries fresh or frozen
  • 1/2 cup vegan margerine such as earth balance
  • 1/4 cup brown sugar packed
  • 1 tbsp cinnamon

For the Icing

  • 1 cup powdered sugar also called confectioners sugar
  • 1-2 tbsp soy milk


  • To start: stir together warm water (microwaved for 30 sec), yeast, and a pinch of sugar. Leave for 5-10 minutes and it should be foamy. If it doesn't foam, start over because the yeast won't activate. Off to the side, stir together ground flax seed with water and leave for 5 minutes.
  • In a separate bowl, mix the flour with the salt and sugar. Stir in margarine or oil, flax mixture, and warm non-dairy milk. Add in the yeast and mix until a soft dough forms. This should take a few minutes. Use your hands to mix or an electric mixer with a dough hook. The dough will be sticky.
  • Grab another bowl and rinse it with warm water. Add the dough to this bowl and cover with plastic wrap. Set in a warm place and let the dough rise for about an hour or until it doubles in size. 
  • Close to when the dough is done proving, heat up 2 tbsp of sugar and water in sauce pan. When bubbling, add in cranberries and lower the heat. Cook cranberries until they start to split. Drain any excess syrup. 
  • Gather the dough from the bowl and place on a floured surface. Roll into a rectangular square. The long end should be around 15-20 inches and 1/2 inch thick. Melt the margarine and spread evenly across the dough. 
  • Mix the cinnamon and remaining one cup of sugar and spread evenly. Dot spoonfuls of cranberries across the dough. Tightly roll the dough longways. Cut into 12 equal slices. 
  • Place slices in a greased or lined round cake pan. You might need two. Cover with plastic wrap or a towel. 
  • Let them prove for another hour. Preheat oven to 350 degrees Fahrenheit. When ready, bake buns for 30-35 minutes or until the tops are golden. Allow them to cool for around 10 minutes. 
  • For the icing (optional): stir together soy milk and powdered sugar until and smooth and thick icing is created. Pour icing onto buns. 


In the instructions, I state that the soy milk and water should be warm. I simply microwaved these for 30 seconds and that was all. If the liquid is too hot, the yeast will not foam and the same is true if it is cold. 
Some recipes say that you need a mixer with a dough hook. It is not necessary, I always use my hands in combination with a rubber spatula.
If you do not like cranberries, leave them out or sub them for a berry you do like. If you like bigger cinnamon rolls, once they are cut out - prove them for more than an hour (about 90 minutes). 
I used earth balance instead of butter. You can also substitute coconut oil or vegetable oil. The only difference is there might be a subtle change in the taste. Using non-dairy milk makes no difference, honestly. They tasted like cinnamon buns I had before I was vegan.