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Persian Cinnamon Roll

Vegan Persian Cinnamon Roll

  • Author: Plant-Based Persian
  • Total Time: 35 minutes
  • Yield: 10 rolls 1x
  • Diet: Vegan


Filled with cardamom, rosewater, and walnuts, this Persian cinnamon roll is a twist on the traditional cinnamon roll and a Persian Qottab.



Plant-based puff pastry (I used Pepperidge Farms – see Notes)

1/4 cup ground walnut

1/4 tsp ground cardamom

1/2 tsp cinnamon

1/4 cup sugar

1/2 Tbsp Rosewater – you can get this on Amazon


  1. Preheat oven to 380 F.
  2. If using a store-bought puff pastry dough, follow the instruction to defrost as needed.
  3. This recipe only calls for one sheet of the puff pastry dough. To make both sheets, double the filling ingredients. 
  4. Place the puff pastry dough on a well-floured surface. Spread open with a rolling pin.
  5. Grind the walnut in a food processor. Combine the ground walnut, cardamom, cinnamon, sugar, and rosewater. 
  6. Spread the walnut mixture over the puff pastry dough. 
  7. Slowly roll the puff pastry dough. Using a very sharp knife, cut into 1 inch slices. 
  8. Place the cut puff pastry on a baking sheet lined with parchment paper or silicone baking mat.
  9. Bake the puff pastry for 20-30 minutes (until golden).
  10. Take the puff pastry out of the oven and let cool.


You will need a plant-based puff pastry for this recipe. You can make your plant-based puff pastry as I have seen recipes available online. We went with the easy option of store bought plant-based puff pastry. We used the Pepperidge Farms Puff Pastry, which you can find at major grocery stores. You can use this helpful article for more store-bought puff pastry options.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Iranian/Persian

Keywords: Vegan, egg-free, eggless, dairy-free, dessert, Persian, iranian, pastry, puff pastry, cinnamon roll