I used to share a new breakfast recipe every Monday here on B. Britnell. Lately my mornings have been simpler—smoothies or big bowls of fruit and granola—so I wanted to bring back something a little more exciting. Enter these Lavender Cinnamon Rolls: a fragrant, vegan twist on a classic that’s fun to make and delicious to eat.
I found a small packet of dried lavender months ago and waited for the perfect recipe. Cinnamon rolls are everywhere, so I decided to add lavender for something a bit different. The floral note pairs beautifully with the warm cinnamon and brown sugar.
These rolls are made in the traditional way: you mix the dry and wet ingredients, form a dough, knead, and let it rise. I kept this batch gluten-free using a 1-to-1 Bob’s Red Mill blend, which worked great, but all-purpose flour can be substituted if you prefer.
After the first rise the dough is punched down, rolled out, and spread with a buttery cinnamon filling. Then you sprinkle the dried lavender over the filling, roll the dough up, slice into individual pieces, allow a second rise, and bake.
They bake quickly—about 15–20 minutes—so you don’t spend forever waiting for breakfast. Once cooled for a few minutes, finish with a simple glaze to balance the floral and cinnamon flavors.
These rolls are perfect for weekend breakfasts, brunches, or whenever you want something comforting with a floral lift. If you enjoy trying new flavors, the lavender gives a subtle, pleasant twist without overpowering the classic cinnamon roll taste.
Lavender Cinnamon Rolls
Ingredients
For rolls:
- 2 envelopes active dry yeast
- 1 cup warm water
- Heaping 1/2 cup sugar, divided
- 3 cups flour, gluten-free 1:1 blend or all-purpose
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons vegan butter, melted
- ½ teaspoon coconut oil
- 1 ½ cups packed light brown sugar
- 1 tablespoon cinnamon
- ¼ cup vegan butter, softened
- 2 tablespoons dried lavender, plus more for topping
For icing:
- 2 cups powdered sugar
- 2 tablespoons water or non-dairy milk
Instructions
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Dissolve the yeast in the warm water in a small bowl. Let sit 5 minutes, until foamy.
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In a large bowl, whisk or sift together the sugar, flour, and ½ teaspoon cinnamon.
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Combine the foaming yeast, melted vegan butter, and vanilla. Add to the dry ingredients and mix by hand until a dough ball forms. Adjust with a little more flour if sticky or a touch of water if too dry.
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Knead the dough on a well-floured surface for about 5 minutes.
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Lightly oil a large bowl, place the dough in it, cover, and let rise for about 1 hour.
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While the dough rises, make the filling: mix the brown sugar, 1 tablespoon cinnamon, and softened vegan butter until combined.
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Punch down the dough, transfer to a floured surface, and press or roll into a rectangle about 9×12 inches.
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Spread the cinnamon-sugar mixture evenly, leaving a 1/2-inch border on the short ends. Sprinkle the dried lavender over the filling.
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Starting from a short end, roll the dough tightly and seal the seam.
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Slice into 9–12 rolls depending on preference and dish size (this recipe made 10 for me).
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Place the rolls in a greased baking dish, evenly spaced. Let rise an additional 45 minutes.
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Preheat the oven to 400°F toward the end of the second rise.
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Bake 15–20 minutes until golden brown. Let rest 5–10 minutes before icing.
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To make the icing, whisk powdered sugar with 1 tablespoon liquid and add more liquid a little at a time until you reach the desired consistency.
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Drizzle the icing over the warm rolls and enjoy.