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Vegan Cinnamon Biscuits

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These vegan cinnamon biscuits are flakey, moist, cinnamon, and delicious. These whip up quickly and give the cinnamon roll flavor without the work.

I love biscuits, all things biscuits.

It’s something about those buttery, flakey, warm biscuits that I could eat wayyyyy too many of.

These vegan cinnamon biscuits combine some of my two favorite things, biscuits and cinnamon rolls.

But these vegan biscuits come together super quick, unlike cinnamon rolls.

Some people are intimidated by making biscuits, there is a bit of an art with them but nothing you can’t handle!

The key is to not over mix them.

They don’t need to be a uniform piece of dough, which is hard for some people, I am included in some people.

If it’s too perfect it won’t be flakey.

You always want to use cold vegan butter, warm butter will ruin them.

I like to cut mine into small pieces before adding it to the flour mixture, that way when you go to cut it in, it spreads more easily.

dairyfree cinnamon biscuits

What do you need to make these vegan cinnamon biscuits?

  • flour
  • baking powder
  • salt
  • brown sugar
  • cinnamon
  • vegan buttermilk ( you make your own, it’s easy you just need vinegar)
  • vegan butter
  • oil
  • powdered sugar
  • vanilla extract
  • vegan milk

How do you make these easy vegan cinnamon biscuits?

Preheat your oven to 450 degrees. Grease or line a cookie sheet with a Silpat and set aside.

Make your vegan buttermilk by taking a glass measuring cup, adding 1 cup of vegan milk and 1 TB of vinegar, stir and let this thicken.

Make your filling by combining the ingredients and set aside.

Take a medium-size bowl and mix the flour, baking powder, salt, brown sugar.

Now take your vegan butter, cut into small pieces and add to the flour mixture.

Use a pastry cutter and cut the butter in until combined.

Now add the oil and vegan buttermilk.

Mix this with a wooden spoon being careful not to over mix.

Step 1- The dough

vegan biscuit dough

Step 2- Pat it out and apply half cinnamon and sugar combo

vegan cinnamon and sugar biscuit dough ready to fold

Step 3- Fold and cover with remaining cinnamon and sugar combo.

folding vegan biscuit dough
put it on this layer before folding again

Step 4- Fold it again.

vegan biscuit dough

Step 5- Pat it out and cut your biscuits.

cutting out vegan cinnamon biscuits

Take the shaggy dough and place it on a Silpat.

Take half of your filling mixture and place it on the dough and fold it, then take the rest of the filling and put it on the now-folded side, and fold again. *look at the pictures above if this is confusing.

Create a disk with your dough and hand pat it down, you don’t need to use a rolling pin, you want it about an inch thick, use your round biscuit cutter and cut out biscuits until it’s gone, you will need to reshape it as you go.

Place the biscuits on the Silpat and bake for 10-12 minutes.

While baking make the glaze. Take a small bowl and combine the ingredients until smooth.

Once the biscuits are done wait a minute or two and then glaze them, these are best the same day.

Vegan Cinnamon Biscuits
Vegan Cinnamon Biscuits

Vegan Cinnamon Biscuits

Yield: 12 biscuits
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These easy vegan cinnamon biscuits are a cross between a biscuit and a cinnamon roll.

Ingredients

  • 2 cups all-purpose flour
  • 1 TB baking powder
  • 1 tsp salt
  • 2 TB brown sugar
  • 1 cup vegan buttermilk
  • 5 TB vegan butter
  • 1 TB oil

Filling

  • 1/4 cup brown sugar
  • 1 TB Cinnamon

Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 3 tsp vegan milk

Instructions

  1. Preheat your oven to 450 degrees. Grease or line a cookie sheet with a Silpat and set it aside.
  2. Make your vegan buttermilk by taking a glass measuring cup, adding 1 cup of vegan milk and 1 TB of vinegar, stir and let this thicken.
  3. Make your filling by combining the ingredients and set aside.
  4. Take a medium-size bowl and mix the flour, baking powder, salt, brown sugar. Now take your vegan butter, cut it into small pieces and add to the flour mixture. Use a pastry cutter and cut the butter in until combined. Now add the oil and buttermilk. Mix this with a wooden spoon, being careful not to over mix. Take the shaggy dough and place it on a Silpat, take half of your filling mixture and place it on the dough and fold it, then take the rest of the filling and put it on the now-folded side, and fold again. *look at the pictures above if this is confusing. Create a disk with your dough and hand pat it down; you don't need to use a rolling pin; you want it about an inch thick, use your round biscuit cutter and cut out biscuits until it's gone; you will need to reshape it as you go. Place the biscuits on the Silpat evenly spaced and bake for 10-12 minutes.
  5. While baking, make the glaze. Take a small bowl and combine the ingredients until smooth.
  6. Once the biscuits are baked, wait a minute or two and then glaze them. These are best on the same day.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 395mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 3g

The calories are computer generated and may not be 100% accurate.

Did you make this recipe?

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. Thank you SO much! <3

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook

<3 Courtney

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Vegan Cinnamon Biscuits

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