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Soft, gooey, naturally sweet, and deceptively decadent, these vegan, ceylon cinnamon rolls come about as close to pleasing everyone as it gets. In place of the standard, buttery filling, we roll these beauties up with a rich, delectable spread made from dates, tahini, and our ORGANIC INDIA Ceylon Cinnamon–no added sugar! Especially blissful served warm, these make the perfect addition to breakfast, brunch, a coffee break or teatime treat.

Once considered more valuable than gold, cinnamon has long been cherished for its warm, spicy, soothing flavor. Nevertheless, this treasured spice remains often misunderstood. Not all cinnamon is created equal, for instance. Most supermarket cinnamon is made from the Cassia variety, considered lower quality, cheaper, and therefore the most commonly consumed worldwide. Ceylon Cinnamon, on the other hand, known as the “true” cinnamon, is recognized for both its superior taste and functional benefits. Not only does our ORGANIC INDIA Ceylon Cinnamon lift and enhance flavor, this antioxidant-packed superfood is also known to support healthy blood sugar levels, digestion, healthy inflammatory response, and more.

While this recipe may take some planning ahead, the active effort involved is fairly light. Just set aside time to make the low-knead, low-fuss, yeast-free dough the night before you want to bake. You don’t even need a stand mixer, just time for it to sit and rise while covered. If you’re in a pinch, feel free to substitute in your favorite ready-made dough, including pizza dough. Just be mindful of baking time and ready to adjust as needed. If you do have the time to get things in motion early, though, we can assure you these ceylon cinnamon rolls are worth the wait! 

Ceylon Cinnamon Rolls

Yield: 12 rolls

Ceylon cinnamon rolls with a cup on tea on a linen tablecloth.


For the dough:

  • ½ cup active sourdough starter
  • 3+ cups bread flour
  • 1 cup warm unsweetened plant milk        

For the filling:

  • 1 Cup pitted Medjool dates, soaked in warm water *Reserve some of the liquid
  • ½ Cup tahini nuts-only almond butter
  • 1 Tablespoon ORGANIC INDIA Ceylon Cinnamon


  1. Prepare the dough: Mix together the sourdough starter, warm milk, and 3 cups flour in a mixing bowl (you can use a stand mixer or just a spoon), adding flour as needed to form a dough. Lightly knead with your hands, continuing to add flour as needed, and form a smooth ball. Cover and let sit overnight, until ready to bake.
  2. Prepare the filling: Add dates, ½ cup of the soaking water, nut butter, and cinnamon to a blender or food processor. Blend, stopping to scrape down the sides as needed, until the dates have broken down. Add additional water if needed to form a smooth paste.
  3. Preheat the oven to 375 F. Lightly dust the dough and your rolling pin with flour. Roll the dough into a rectangle (approximately 11 X 17 inches). Aim for even thickness throughout.
  4. Spread the filling evenly and generously over the dough, then roll lengthwise into a long log shape, placing the seam-side down. Use a serrated knife to cut the dough into 12 even strips
  5. Place the rolls in a prepared 9-inch springform pan or other baking dish. Bake approximately 20 minutes, until baked through and lightly browning. Serve immediately, or drizzle with powdered sugar glaze.

If you are looking for more ways to use your delectable Ceylon cinnamon, try this Cinnamon Ashwagandha Latte or Broiled Grapefruit with Cinnamon