Overnight Vegan Almond Cinnamon Rolls

Overnight Vegan Almond Cinnamon Rolls

Prepared the night before, these tasty cinnamon rolls will make holiday mornings even more magical.

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes (+ 9 hours standing time)
Makes: 12


  • 1/4 cup (60 mL) granulated sugar, divided
  • 1 pkg (7 g) active dry yeast
  • 3/4 cup (175 mL) almond milk
  • 1/3 cup (75 mL) Crystal Margarine
  • 1 tsp (5 mL) vanilla extract
  • 1/4 tsp (1 mL) almond extract
  • 3 1/2 cups (875 mL) all-purpose flour (approx.)
  • 1/2 tsp (2 mL) salt


  • 1/2 cup (125 mL) Crystal Margarine, at room temperature, divided
  • 2/3 cup (150 mL) packed brown sugar, divided
  • 1 tsp (5 mL) ground cinnamon
  • 3/4 cup (175 mL) sliced almonds


  • 1 1/4 cups (300 mL) icing sugar, sifted
  • 1/4 cup (60 mL) Crystal Margarine, at room temperature
  • 2 tbsp (30 mL) almond milk
  • 1/4 tsp (1 mL) almond extract
  • 3/4 cup (175 mL) toasted sliced almonds


  1. Dough: Combine 1/4 cup (60 mL) warm water, 1 tsp (5 mL) sugar, and yeast. Let stand for 5 to 10 minutes or until foamy.
  2. Meanwhile, warm almond milk and margarine in microwaveable bowl, stirring every 30 seconds, for about 1 minute or until margarine is melted and milk is warm (temperature should be no higher than 110˚F/45˚C).
  3. Using stand mixer with dough hook, beat yeast mixture, warm almond milk mixture, remaining sugar, vanilla and almond extract until combined. Beat in 3 1/4 cups (800 mL) flour and salt on low speed until soft dough starts to form and gathers into ball shape. (If dough is too sticky, add up to 1/4 cup/60 mL more flour.)
  4. On lightly floured work surface, knead dough a few times. Transfer to lightly greased bowl; cover and let stand for 45 to 60 minutes or until doubled in size.
  5. Filling: Grease 13- x 9-inch (3 L) baking pan with 1 tbsp (15 mL) margarine; sprinkle 1/4 cup (60 mL) brown sugar in bottom of pan; set aside. On lightly floured work surface, roll out dough into 15- x 11-inch (38 x 28 cm) rectangle, about 1/4-inch (5 mm) thick. Spread 1/3 cup (75 mL) margarine over dough, leaving 1/2-inch (1 cm) border all around. Toss brown sugar with cinnamon; sprinkle over top. Sprinkle with sliced almonds.
  6. Starting from one long end, roll up tightly into log shape; pinch ends to seal. Cut into 12 slices. Arrange buns evenly in prepared pan. Cover with plastic wrap; refrigerate overnight.
  7. Preheat oven to 375˚F (190˚F). Remove pan from fridge; let stand for 20 to 25 minutes or until pan comes to room temperature. Melt remaining margarine; brush over rolls.
  8. Bake for 25 to 30 minutes or until golden brown and bubbling. Let cool for 5 minutes; invert onto serving plate.
  9. Glaze: In a bowl, beat together icing sugar, margarine, almond milk and almond extract until smooth and blended; drizzle over cinnamon buns. Sprinkle with toasted almonds. Serve warm.


  • Add a handful dried cranberries to filling if desired.
  • If preparing and baking cinnamon rolls the same day, do not refrigerate. Assemble in pan and let stand for 30 to 45 minutes or until doubled in size.