Hot Cross Bun Cinnamon Rolls (Vegan One-Hour)

These Hot Cross Bun Cinnamon Rolls are pillow soft, fluffy and deliciously packed with spices, dried fruits and have a cream cheese cross on top. They are naturally egg-free, vegan and ready in just one hour.

If you love cinnamon rolls and hot cross buns, then these are the buns for you. They have everything we love about gooey sticky cinnamon rolls combined with the bread-y, spiced and fruit buns that come around for Easter. These rolls are so soft, naturally vegan and egg-free and are easy to make. They are ready in one hour thanks to a quick proof and fast action yeast and they are perfect for sharing with loved ones and friends over the Easter holidays.

A few Hot Cross Bun Cinnamon Rolls
Hot Cross Bun Cinnamon Rolls

Why will I love these?

These rolls are amazing:

  • Light, fluffy, pillowy soft and delicious
  • Lightly spiced and fruity
  • Filled with cinnamon cream cheese
  • Topped with cream cheese frosting
  • Lightly citrussy
  • Naturally egg-free, dairy-free and vegan
  • Easily nut-free
  • Ideal for Easter and all year round
  • Ready in one hour with minimal proofing time
  • Easy to make in a few steps
  • Great for all the family
  • Delicious to share
  • A cross between cinnamon rolls and hot cross buns

If you already love the sound of these rolls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.

For the dough:

  • Plant-based milk: you can use any dairy-free milk like oat, almond, soya or coconut (from the carton).
  • Vegan butter: use the block-style butter for the dough to make it buttery and luscious.
  • Coconut sugar: this makes them naturally sweet.
  • Fast action yeast: essential for the fluffy texture.
  • Plain flour: I like using half plain and half strong white flour for these rolls but you can use only plain (all-purpose) flour, if needed. These will not work with gluten-free flour, please see below for recommendations.
  • Cinnamon: for the classic cinnamon roll taste.
  • Orange: for a citrussy tang.
  • Salt: for flavour.

As for the filling:

  • Vegan cream cheese: I use the NUSH or Philadelphia plant-based cream cheese which are both naturally tangy and perfect for a creamy filling.
  • Cornstarch: this helps to thicken the mix as it bakes so that the filling isn’t too wet.
  • Coconut sugar and cinnamon: as above. You can also use light brown or demerara sugar here.
  • Mixed dried fruit with peel: I use a pre-made mix with raisings, sultanas, cranberries and dried orange peel but you can use any dried fruits you like, chopped small.
  • Olive oil: for brushing over the buns for a shiny glaze.

Finally for the frosting and topping:

  • Thick coconut yoghurt: for mixing with the cream cheese for the frosting. it makes it light, luscious and so smooth. I use the natural or vanilla Cocos Organic yoghurt.
  • Vegan vanilla protein powder: this makes the frosting thick and luscious.
  • Maple syrup: to sweeten the frosting. You can also use agave syrup.
  • Pistachios: for adding some crunch and colour on top. You can also skip these if the rolls are nut-free.

Are these gluten-free and nut-free?

These are not gluten-free, I suggest using some of my other gluten-free dough recipes like my Strawberry No-Yeast Swirl Buns or Vegan Chocolate Star Bread.

How do I make them?

These are ready to go in a few steps:

  • Warm the milk and butter together: until just melted. Check that the temperature is lukewarm so as not to kill off the yeast.
  • Add in the coconut sugar and yeast: and allow to bloom.
  • Stir into the flour, cinnamon and orange: and bring to a shaggy dough.
  • Knead for 1 minute to reach a smooth ball of dough: and place in a greased loaf pan if using the Panasonic Bread Maker proofing function, or in a greased bowl and place somewhere warm.
  • Allow to proof for 20 minutes: until risen slightly.
  • Make the filling: by whisking together the ingredients.
  • Roll out the dough to a rectangle: on a lightly floured surface.
  • Spread the filling over the dough: and sprinkle over the mixed fruits.
  • Slice into 8 pieces: and roll each one up into a roll.
  • Place into a dish: and brush with olive oil.
  • Bake for 25 minutes in the oven: or until golden-brown, well-risen and smelling amazing.
  • Allow to cool: so that the frosting doesn’t slide off.
  • Whisk together the frosting: and pipe as crosses over the buns.

How long will they last?

These buns are best eaten straight away on the same day, but they will keep in a sealed container for 1-2 days.

Half eaten Hot Cross Bun Cinnamon Roll
Hot Cross Bun Cinnamon Rolls

What else can I try?

For more buns, rolls and Easter recipes:

One Hot Cross Bun Cinnamon Roll

Hot Cross Bun Cinnamon Rolls (Vegan One-Hour)

Yield: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 1 hour

These Hot Cross Bun Cinnamon Rolls are pillow soft, fluffy and deliciously packed with spices, dried fruits and have a cream cheese cross on top. They are naturally egg-free, vegan and ready in just one hour.


For the Dough:

  • 240ml plant-based milk
  • 60g vegan butter, cubed
  • 2 tbsp coconut sugar
  • 2 ¼ tsp (7g, or 1 sachet) fast action yeast
  • 360g plain flour (or half plain and half strong white bread flour), plus extra
  • 1 tsp cinnamon
  • 1 orange, zested
  • Pinch of salt

For the Filling:

  • 120g vegan cream cheese
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tbsp cornstarch
  • 1 orange, zested
  • 160g mixed dried fruit with peel
  • 1 tbsp olive oil

For the Crosses:

  • 60g thick coconut yoghurt
  • 40g vegan cream cheese
  • 15g vegan vanilla protein powder
  • 1 tbsp maple syrup
  • ½ orange, zested
  • 1 tbsp crushed pistachios, optional


  1. Start by making the dough: warm the milk and butter together until just melted and lukewarm (allow to cool back down, if needed). Stir in the sugar and pour over the yeast. Allow to bloom for 5 minutes. In a large bowl, stir the flour(s) and cinnamon with the orange zest and salt.
  2. Pour the milky mix into the flour and stir with a spoon to a shaggy dough and then tip onto a lightly floured surface and knead for 1 minute, bringing to a smooth ball of dough.
  3. Lightly grease the loaf tin and position inside the Panasonic Bread Maker. Place the dough in the tin and select function 32, rise. Set the timer to 20 minutes and let the dough rise. Or, place in a greased bowl, cover well and leave somewhere warm for 20 minutes.
  4. Meanwhile, preheat the Panasonic Combi Oven NN-DS59NBBPQ (or regular convection oven) to 180ºC and grease an oven-proof dish.
  5. Make the filling: whisk together the cream cheese, sugar, cinnamon, cornstarch and orange until smooth.
  6. Once the dough is risen, place on a lightly floured work surface and roll out to a rectangle, about 30x36-cm. Spread the cream cheese filling all over and sprinkle over the dried fruits. Slice the dough into 8 strips and then roll each one up into a cinnamon roll.
  7. Place the rolls into the dish, so they just touch, and brush with the olive oil.
  8. Place in the oven for 25-30 minutes, until golden brown and well-risen. Remove from the oven and allow to cool.
  9. For the crosses: whisk together all the ingredients and place in a piping bag. Pipe crosses over the cooled buns and top with more orange zest. Sprinkle over some crushed pistachios, if you like.
  10. Best enjoyed the same day, but the buns will last for 1-2 days in a sealed container, in the fridge overnight.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Hot Cross Bun Cinnamon Rolls so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With hot cross cinny roll love x

p.s. this recipe was first made with Panasonic but all opinions are my own and this blog post is not sponsored.

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