Vegan Cinnamon Rolls Recipe
If you’re chasing that dreamy, bakery-style comfort—aromas swirling, gooey spirals glistening with glaze, and warmth in every bite—these Vegan Cinnamon Rolls are what you need. This recipe is a celebration of plant-based baking at its best, and trust me, you won’t miss a thing! The dough rises to pillowy perfection, the filling bursts with sweet, spiced flavor, and the glaze adds a just-right touch of creamy sweetness. Whether you’re vegan, dairy-free, or just obsessed with cinnamon rolls (relatable!), this is a treat to bake again and again.
Ingredients You’ll Need
With a handful of simple ingredients, you’ll craft some of the fluffiest, most decadent Vegan Cinnamon Rolls ever. Each item here plays a starring role, from building the tender dough to giving the rolls their irresistible filling and glossy finish.
- Active dry yeast: This helps your rolls rise tall and soft, ensuring that bakery-style texture.
- Warm plant-based milk (such as almond or soy): The cozy backbone to our dough, it keeps things moist and perfectly tender.
- Granulated sugar: Adds sweetness to both the dough and the yeast, helping fermentation and that golden finish.
- Vegan butter, melted: Brings richness and a subtle, buttery flavor to every bite.
- All-purpose flour: The essential structure for the rolls—sift it for extra fluffiness if you’d like!
- Salt: Just enough to balance the sweetness and enhance the cinnamon flavor.
- Ground cinnamon: The star spice, adding warmth and classic cinnamon roll comfort.
- Brown sugar, packed (for the filling): Caramelizes while baking and makes the swirls ooey-gooey.
- More ground cinnamon (for the filling): Doubles up the spice for that nostalgic, deep cinnamon punch.
- Vegan butter, softened (for the filling): Ensures the filling spreads evenly so every bite is just right.
- Powdered sugar (for the glaze): Whisks into a silky smooth drizzle for topping.
- Plant-based milk (for the glaze): Binds the glaze and keeps it gloriously drippy.
- Vanilla extract (for the glaze): Rounds out the sweetness—don’t skip it!
How to Make Vegan Cinnamon Rolls
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in your warm plant-based milk with just a spoonful of sugar. You want the milk to feel like a luxurious bath—warm, but not hot (about 100–110°F is perfect). Let this mixture sit for 5–10 minutes until the top looks frothy and bubbly, like a foamy cappuccino. That’s how you know your yeast is ready to work magic!
Step 2: Mix and Knead the Dough
Next, grab a large mixing bowl and whisk together the flour, salt, ground cinnamon, and remaining sugar. Pour in the foamy yeast mixture and melted vegan butter, then stir until a soft, slightly sticky dough forms. Tip it onto a floured surface and knead for about 5 minutes—it should become smooth, stretchy, and ever-so-pliant under your hands. This is where all the fluffy magic starts!
Step 3: Let the Dough Rise
Place your kneaded dough in a lightly greased bowl. Cover it with a clean towel (or plastic wrap) and let it rise in a cozy, draft-free spot for about 1 hour. It should double in size and feel airy when poked. The wait is hard, but this is what gives those Vegan Cinnamon Rolls their signature height and softness.
Step 4: Shape and Fill the Rolls
Roll the dough into a 12×16-inch rectangle on a floured surface—it doesn’t have to be perfect! Spread softened vegan butter all over, reaching to the edges. Stir together the brown sugar and cinnamon for the filling, and sprinkle it evenly on top. Gently roll up the dough from the long edge, keeping it snug. Slice into 12 equal pieces; a sharp serrated knife or unflavored dental floss works wonders for clean cuts.
Step 5: Second Rise and Bake
Arrange your rolls swirl-side up in a greased 9×13-inch baking pan, leaving a little room so they can puff up. Cover again, and let rise for 20 more minutes for that final billowy boost. Bake in a preheated oven at 375°F for 20-25 minutes. You’re looking for golden tops, a rich cinnamon aroma, and edges that gently pull away from the pan.
Step 6: Glaze and Serve
While the rolls are cooling slightly, whisk together the powdered sugar, plant-based milk, and vanilla extract until silky smooth. Drizzle generously over the warm rolls—there’s no wrong amount, trust me. Dive in while they’re still melty and gooey inside!
How to Serve Vegan Cinnamon Rolls
Garnishes
I love finishing my Vegan Cinnamon Rolls with a shower of glaze, but a little sprinkle of chopped toasted nuts (pecans or walnuts), a dusting of extra cinnamon, or even orange zest can take them to the next level. If you like a bit of crunch, a scattering of cacao nibs on top right before serving is a game-changer.
Side Dishes
Pair these sweet rolls with your favorite dairy-free latte, a strong black coffee, or even a fresh fruit salad for contrast and color. On brunch days, they’re a knockout alongside a tofu scramble or creamy plant-based yogurt and berries. Their gentle sweetness balances savory and tart flavors beautifully.
Creative Ways to Present
For an extra-special touch, try serving your Vegan Cinnamon Rolls in a festive basket lined with a pretty cloth for breakfast gatherings. You can also stack them on a cake stand with glaze dripping down the sides for a stunning centerpiece. Mini individual portions baked in muffin tins are adorable for brunch buffets or parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Cinnamon Rolls in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The rolls stay deliciously soft, and a quick warm-up brings them back to just-baked goodness.
Freezing
These rolls freeze like a dream! Simply cool them completely (without glaze), wrap tightly in foil, then place in a freezer-safe bag for up to three months. For extra convenience, freeze individual rolls to thaw one at a time whenever a craving strikes.
Reheating
To reheat, pop a roll in the microwave for 20–30 seconds or warm several in a 300°F oven, covered with foil, for 10–12 minutes. Glide a little extra glaze on after warming—no one will know they weren’t just made!
FAQs
How can I make my Vegan Cinnamon Rolls extra fluffy?
The secret is two good rises! Allow plenty of time for both the first and second rise so the yeast can do its job. Don’t rush the process, and make sure your plant-based milk is warm (not hot) to activate the yeast properly.
Can I prepare the rolls ahead of time and bake later?
Absolutely! After cutting your rolls and placing them in the pan, cover and refrigerate overnight. Let them come to room temperature and rise for about 30 minutes in the morning before baking as usual. Fresh, warm Vegan Cinnamon Rolls for breakfast is pure bliss.
What plant-based milk works best for this recipe?
Almond and soy milk are favorites for their neutral flavor and creamy consistency, but oat, cashew, or even coconut milk work well. Just make sure your milk is unsweetened and unflavored for best results.
Can I add extras to the filling?
Go for it! Chopped pecans, walnuts, or raisins make fantastic additions for texture and taste. You could also try a swirl of almond butter or even finely chopped dark chocolate—personalize your Vegan Cinnamon Rolls however you like.
Is it possible to make these gluten free?
Yes, you can use a gluten-free all-purpose flour blend in place of traditional flour. Make sure the blend contains xanthan gum for best texture. The dough may be a bit stickier, but with careful handling, you’ll still get soft, tasty rolls.
Final Thoughts
There’s something truly magical about baking and sharing a pan of warm Vegan Cinnamon Rolls, especially knowing everyone can enjoy them. I can’t wait for you to experience those sweet, spiced swirls and that dreamy glaze—go ahead, give this recipe a try and treat yourself to pure plant-based bakery bliss!
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Vegan Cinnamon Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegan
Description
Indulge in these delicious Vegan Cinnamon Rolls that are perfect for a sweet breakfast treat or a delightful dessert. Soft, fluffy dough filled with a sweet cinnamon mixture and topped with a vanilla glaze – these dairy-free rolls are a crowd-pleaser!
Ingredients
Dough:
- 2¼ teaspoons active dry yeast
- 1 cup warm plant-based milk (such as almond or soy)
- ¼ cup granulated sugar
- 3 tablespoons vegan butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Filling:
- ½ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ cup vegan butter, softened
Glaze:
- 1 cup powdered sugar
- 2 tablespoons plant-based milk
- ½ teaspoon vanilla extract
Instructions
- Dissolve Yeast: In a small bowl, dissolve yeast in warm plant-based milk with 1 tablespoon sugar. Let sit for 5–10 minutes until foamy.
- Prepare Dough: In a large bowl, combine flour, salt, cinnamon, and remaining sugar. Add the yeast mixture and melted vegan butter, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic.
- Rise Dough: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll and Fill: Preheat oven to 375°F. Roll dough into a 12×16-inch rectangle. Spread softened vegan butter evenly over dough. Mix brown sugar and cinnamon for the filling and sprinkle evenly on top. Roll the dough tightly, cut into 12 rolls, and place in a baking pan.
- Bake: Cover rolls and let rise for 20 minutes. Bake for 20–25 minutes until golden brown.
- Make Glaze: Whisk together powdered sugar, plant-based milk, and vanilla until smooth. Drizzle over warm rolls before serving.
Notes
- Use coconut sugar or maple syrup in place of granulated sugar for a different sweetness profile.
- For extra flavor, add chopped nuts or raisins to the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
