vegan panettone cinnamon rolls
Prep time
Cook time
Total time
If you are a fan of the Italian Christmas cake panettone, then you will enjoy these Vegan Panettone Cinnamon Rolls! They are soft, fluffy, richly spiced and filled with dried fruits just like the traditional cake.
Recipe type: Breakfast
Serves: 9
  • *for the rolls*
  • 1 cup canned full fat coconut milk
  • ¼ cup vegan butter, melted (or coconut oil)
  • 2 cups white flour {+ ½ cup, separated}
  • ¼ cup granulated white sugar
  • ½ tbsp instant active dry yeast {about ½ a package}
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tsp Fiori Di Sicilia flavoring
  • ¼ cup candied orange peel cubes
  • ½ cup jumbo raisins
  • *for the filling*
  • ½ cup softened butter, vegan butter, or coconut oil
  • ½ cup light brown sugar
  • zest of 1 orange
  • 1 tsp cinnamon
  • ½ tsp Fiori Di Sicilia
  • *for the glaze*
  • juice of 1 orange
  • 1 - 1¼ cups powdered sugar, as needed for right consistency
  1. In a large nonstick pot, combine the coconut milk, vegan butter, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, stirring occasionally, until the vegan butter and the sugar have melted. Then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.
  2. Afterwards, mix in the 2 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.
  3. After the first rise, add in the salt, baking powder, baking soda, Fiori Di Sicilia, and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point.
  4. After the second rise, lightly flour a clean surface, and dump the dough on top. Sprinkle the orange peel pieces and raisins on top, and work them in. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!
  5. Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-1/4 inch).
  6. To make the filling, in a small bowl combine the softened butter with the brown sugar, orange zest, cinnamon, and Fiori Di Sicilia. Stir until you have a smooth mixture, and spread all over the prepared dough.
  7. Starting on the long side closest to you, roll up the dough.
  8. Using a large, smooth knife, cut 1½-2 inch slices of dough, and place them in a greased 8x8 pan (or cast iron skillet). Make sure to leave some space between the rolls to allow them to rise more!
  9. At this point, cover the pan with plastic wrap and let the rolls rise for 30 more minutes in a warm place.
  10. When ready to bake, preheat the oven to 375F. Bake the rolls 30-35 minutes, until the tops are golden brown and no longer doughy.
  11. While the rolls cook, make the glaze. In a small bowl, whisk together the powdered sugar and orange juice. Add in more powdered sugar as needed to make a thick glaze. You can add a smidge of nondairy milk or more orange juice if it becomes too thick. Add a sprinkle of salt.
  12. Let rolls cool slightly, then top with the glaze and enjoy!
Recipe by The Baking Fairy at