Easy Vegan Cinnamon Rolls Made from Scratch
Warm, gooey cinnamon rolls that also happen to be vegan? Yes, please. These rolls are fluffy, sweet, and smell like a bakery while they’re baking.
The dough is soft, the filling is buttery and spiced, and the icing ties it all together. No fancy ingredients and no complicated steps—just a simple, reliable recipe you’ll want to make again and again.
Why This Recipe Works
This recipe uses plant-based milk and vegan butter to create a rich, tender dough. The yeast does the heavy lifting, and a little sugar helps it rise fast and evenly.
The cinnamon-sugar filling melts into the layers, giving you that classic pull-apart swirl. A simple vanilla icing adds sweetness without overpowering the cinnamon. Everything comes together with basic pantry ingredients and easy techniques.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup (180 ml) warm plant milk (almond, soy, or oat), about 110°F/43°C
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (56 g) vegan butter, melted and slightly cooled
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
- For the filling:
- 1/2 cup (112 g) vegan butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 2 tbsp ground cinnamon
- 1/8 tsp fine sea salt
- Optional: 1 tbsp cornstarch for a less runny filling
- For the icing:
- 1 1/4 cups (150 g) powdered sugar
- 2–3 tbsp plant milk
- 1 tsp vanilla extract
- Pinch of salt
How to Make It
- Activate the yeast. In a bowl, combine warm plant milk and sugar.
Sprinkle the yeast on top and let sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
- Make the dough. Add melted vegan butter, vanilla, and salt to the yeast mixture. Stir in 2 1/2 cups of flour.
Mix until a shaggy dough forms, then add more flour as needed to get a soft, slightly tacky dough.
- Knead until smooth. Knead on a lightly floured surface for 5–7 minutes, or use a mixer with a dough hook for 4–5 minutes. The dough should be smooth and elastic but not sticky.
- First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–75 minutes, or until doubled in size.
- Mix the filling. In a small bowl, combine softened vegan butter, brown sugar, cinnamon, and salt. For tighter layers, stir in cornstarch.
- Roll it out. Punch down the dough and roll it into a 12×16-inch (30×40 cm) rectangle on a lightly floured surface.
- Spread and roll. Spread the filling evenly over the dough, leaving a 1/2-inch border on one long side.
Roll up tightly from the opposite long side to get a neat log.
- Slice the rolls. Trim the ends if needed. Cut into 12 even pieces using dental floss or a sharp knife for clean spirals.
- Second rise. Arrange rolls in a greased 9×13-inch pan, leaving a little space between each. Cover and let rise for 30–40 minutes, until puffy and touching.
- Bake. Preheat oven to 350°F (175°C).
Bake for 22–26 minutes, until lightly golden on top and set in the center. Don’t overbake; you want them soft.
- Make the icing. Whisk powdered sugar, plant milk, vanilla, and a pinch of salt until smooth and pourable. Adjust thickness as needed.
- Finish and serve. Let the rolls cool for 10 minutes, then drizzle with icing.
Serve warm.
Keeping It Fresh
These rolls taste best the day they’re baked, but they store well. Keep leftovers in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days. Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 8–10 minutes.
You can also freeze un-iced rolls for up to 2 months. Thaw overnight in the fridge and warm before glazing.
Why This is Good for You
While cinnamon rolls are a treat, this vegan version leans lighter on saturated fat by using plant-based butter and milk. Cinnamon brings natural warmth and has antioxidants.
Skipping dairy can be easier on digestion for some people. And because you’re baking at home, you control the ingredients—less processed stuff, better flavors, and a clear label you can feel good about.
What Not to Do
- Don’t use hot milk. Too-hot liquid kills yeast. Aim for warm, not hot—about 110°F/43°C.
- Don’t add all the flour at once. Start with less and add as needed.
Too much flour makes dense rolls.
- Don’t skip the second rise. It’s key for fluffy, pull-apart layers.
- Don’t overbake. Dry rolls are usually overbaked. Pull them when just set and lightly golden.
- Don’t cut with a dull knife. Use floss or a sharp blade to keep the spirals neat.
Recipe Variations
- Maple Pecan: Add 1/2 cup chopped pecans to the filling and use maple syrup in the icing.
- Apple Cinnamon: Spread a thin layer of finely diced, sautéed apples over the filling before rolling.
- Sticky Buns: Line the pan with a layer of vegan butter, brown sugar, and a splash of maple syrup. Bake as directed and invert after 5 minutes.
- Pumpkin Spice: Replace 1/4 cup of the plant milk with pumpkin purée and add 1 tsp pumpkin pie spice to the filling.
- Gluten-Free: Use a 1:1 gluten-free flour blend and add 1 tsp psyllium husk or ground flax for structure.
Expect a softer dough—roll between parchment sheets.
- Cream Cheese-Style Icing: Use vegan cream cheese in place of part of the powdered sugar and milk for a tangy finish.
FAQ
Can I make these overnight?
Yes. After shaping and placing in the pan, cover and refrigerate overnight. In the morning, let the rolls sit at room temperature for 45–60 minutes until puffy, then bake as usual.
