Vegan Cinnamon Rolls Recipe

If you’ve been searching for the perfect morning treat that’s entirely plant-based and utterly delicious, then you’re in for a real delight with this Vegan Cinnamon Rolls Recipe. I absolutely love how these rolls come out soft, fluffy, and loaded with that classic cinnamon-sugar goodness—plus, they’re topped with a simple, dreamy vegan icing that just melts in your mouth. Whether it’s a weekend breakfast or a special occasion brunch, these rolls never disappoint, and I can’t wait to share the full recipe and some useful tips that’ll ensure your batch turns out perfect every time.

this Recipe

Ingredients You’ll Need

The magic in this Vegan Cinnamon Rolls Recipe comes from ingredients that play really well together to create a soft, tender dough and a sweet cinnamon filling. I recommend using fresh cinnamon and soft vegan butter for the best flavor punch.

• Almond Milk (or any non-dairy milk): Using lukewarm almond milk helps activate the yeast without killing it, which is key for a fluffy dough.
• Instant Dry Yeast: It speeds up rising time; if you only have active dry yeast, just be sure to proof it a bit longer.
• Sugar: This sweetens and fuels the yeast to rise beautifully.
• Canola Oil (or sunflower, olive, avocado oil, melted vegan butter): Oil keeps the dough moist and tender without compromising the vegan aspect.
• All-Purpose Flour: Provides structure for the rolls; more or less flour can slightly affect texture, so measure carefully.
• Salt: Balances sweetness and enhances flavor depth.
• Vegan Butter (softened): Essential for that rich, buttery cinnamon filling.
• Brown Sugar: Its molasses content adds warmth and moisture to the filling.
• Cinnamon: The star of the show—fresh ground is my personal favorite for a punchier taste.
• Powdered Sugar: For a smooth, sweet coating to drizzle lovingly over the baked rolls.
• Vanilla Extract: Adds a lovely aroma and rounds out the icing flavor perfectly.

Variations

One of the things I love about this Vegan Cinnamon Rolls Recipe is how easy it is to tweak. Over the years, I’ve played around with different fillings and flours—feel free to make it your own!

• Nutty Upgrade: Adding chopped pecans or walnuts to the filling gives a delightful crunch my family can’t get enough of.
• Gluten-Free Twist: Substitute with a gluten-free flour blend designed for baking, but be mindful that texture might change a bit.
• Spiced Roll: Mix in a pinch of cardamom or nutmeg with the cinnamon for a cozy flavor boost.
• Fruit Filling: For a fruity surprise, try adding chopped apples or raisins to the cinnamon-sugar paste before rolling it up.

How to Make Vegan Cinnamon Rolls Recipe

Step 1: Wake Up the Yeast and Prep the Dough

Start by warming your almond milk to just about body temperature—not too hot or you’ll kill the yeast! Mix in the yeast, sugar, and oil in a large bowl, then let it sit for a minute so everything wakes up. The smell of yeast starting to bubble is a comforting sign your dough is headed for greatness!

Step 2: Combine Dry Ingredients and Knead

Once your liquid mixture is ready, slowly mix in the flour and salt using a wooden spoon until it starts to form a dough ball. Then, turn it out onto a floured surface and knead for about 5 minutes. When the dough feels elastic and smooth, you’re on the right track. Don’t over-flour it or it’ll get tough.

Step 3: Let the Dough Rise (Proof)

Shape the dough into a ball and place it in a lightly oiled bowl. Brush the dough’s surface with a bit of oil to keep it from drying out, then cover with a damp cloth or plastic wrap. I learned the trick of proofing inside a warm oven—you just turn the oven on for a minute, then turn it off and pop the dough in. It takes about 1½ hours for your dough to double in size, so use this time for a well-deserved coffee break!

Step 4: Prepare the Filling and Roll It Out

Mix your softened vegan butter with brown sugar and cinnamon until you have a thick, spreadable paste that smells heavenly. Once the dough has puffed up nicely, punch it down gently and fold it over itself 5 times to build structure. Then roll it out into a 12 by 16 inch rectangle—this size gives you nice, thick rolls.

Step 5: Spread Filling, Roll, and Slice

Spread the cinnamon filling evenly over your dough, leaving about a ¼-inch border around the edges. Then roll the dough tightly from the short side to form a log. I discovered using dental floss to slice the rolls gives you perfect, clean cuts without squishing the dough. Cut into 9 equal pieces and place them into a greased pan, spaced nicely to rise again.

Step 6: Second Proofing and Bake to Perfection

Let your cinnamon rolls rise a second time for about 40 minutes in a warm spot. Meanwhile, preheat your oven to 350°F (180°C). Brush the tops with some plant-based milk before popping them in. Bake for 20-25 minutes or until golden brown. The smell wafting from your oven at this point? Pure magic.

Step 7: Whip Up the Icing and Enjoy

While the rolls cool for a bit, whisk powdered sugar, dairy-free milk, and vanilla extract into a smooth glaze. Drizzle it generously over the warm rolls and watch everyone’s eyes light up as they dig into these sweet, fluffy bites.

How to Serve Vegan Cinnamon Rolls Recipe

Garnishes

I love topping my vegan cinnamon rolls with a sprinkle of chopped pecans for some crunch and a little extra dusting of cinnamon or a hint of vegan cream cheese icing when I want to make it extra special.

Side Dishes

These rolls pair beautifully with fresh fruit like berries or sliced oranges and a cup of rich, plant-based coffee or chai tea. My family often enjoys them with a simple green smoothie too—it balances the sweetness perfectly.

Creative Ways to Present

For birthdays, I arrange the rolls on a cake stand and drizzle the icing in a spiral shape, garnished with edible flowers or vegan chocolate shavings. It always gets compliments and makes the morning feel festive right away.

Make Ahead and Storage

Storing Leftovers

I store leftover vegan cinnamon rolls in an airtight container at room temperature for up to two days. To keep that fresh-out-of-the-oven softness, I add a slice of bread inside the container—it helps retain moisture perfectly.

Freezing

If I want to make a batch ahead, I freeze the individual rolls before baking, wrapped tightly in plastic wrap and foil. When ready to bake, I thaw them in the fridge overnight, let them proof again, then bake as usual. Freezing works like a charm and saves prep time!

Reheating

To reheat, I pop the rolls in a 300°F oven for about 10 minutes covered loosely with foil so they warm through without drying out. Microwaving works too but tends to make them gummy, so the oven is my go-to.

FAQs

Final Thoughts

I love how this Vegan Cinnamon Rolls Recipe brings the warm, cozy feeling of fresh-baked goodness into my kitchen with none of the usual challenges that can come with vegan baking. It’s approachable, forgiving, and incredibly satisfying—especially when you share these rolls fresh and steaming with the people you care about. Honestly, once you try this recipe, I think you’ll find yourself coming back for seconds (and thirds!). Trust me, you’re going to want to keep this one in your regular rotation—it’s that good.

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