Vegan Cinnamon Rolls

This is the best vegan cinnamon rolls recipe ever! If you love gooey cinnamon buns, this recipe will be your favorite. You’ll also want to try these sweet potato cinnamon rolls or this vegan cinnamon bread.

Three vegan cinnamon rolls are on a counter. A hand holds a spoon drizzling frosting over the top of one of them.

One of my favorite breakfast treats is these tasty vegan cinnamon rolls. Of course, if I’m in a hurry I’ll make cinnamon muffins. They definitely scratch that cinnamon itch. But there’s no denying the indulgent flavor and texture of cinnamon rolls.

Why This Recipe is a Winner

  • Using bread flour makes these cinnamon rolls so soft and tender
  • Adding brown sugar to the filling creates the perfect flavor and texture
  • Cream cheese in the frosting adds a hint of tangy flavor that makes these cinnamon rolls undeniably delicious

Ingredient Spotlight

A measuring spoon sits in a bowl full of whole wheat pastry flour.

What Flour is Best?

For this recipe, using bread flour is a sure winner because it has a higher protein content, which allows it to absorb more liquid. This helps the bread rise upwards and not outwards, creating a lighter and chewier texture.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flax egg — You can use a flax egg or a chia egg.
  • Soy milk — I prefer soy milk because it has a high protein content similar to dairy milk. However, you can substitute almond milk or flax milk.
  • Vegan butter — Use storebought vegan butter or make homemade vegan butter.
  • Bread flour — I prefer bread flour, but if you have trouble finding it, substitute all-purpose flour. Use a high-quality 1:1 gluten-free flour to make vegan gluten-free cinnamon rolls.
  • Sugar
  • Yeast — You can use either instant yeast or active dry yeast.
  • Salt
  • Brown sugar
  • Ground cinnamon
  • Powdered sugar
  • Vanilla extract
  • Vegan cream cheese — As I mention in my vegan cream cheese frosting, you want to use minimal vegan cream cheese to add flavor to your frosting without making it runny.

How to Make This Recipe

  1. Mix the flax egg and set it aside.
  2. Create the milk mixture by melting milk and butter in the microwave. Set it aside for several minutes to cool and then add the flax egg and stir. The temperature should be between 105°F and 108°F.
  3. Stir together the dry ingredients, from the flour to the salt. Pour the milk mixture into the flour mixture and stir together until a soft dough forms. 
  4. Knead the dough. Use a dough hook on a mixer for 5 minutes or knead the dough in the bowl with your hands. Add 3 to 4 tablespoons of flour as needed to keep the dough from sticking to the bottom of the bowl. The dough should form into a ball, but still be slightly sticky. 
    Dough is in the bottom of a bowl.
  5. Let the dough rise by spraying the top with cooking spray, covering it with a kitchen towel, and setting it aside in a warm place for about 30 minutes. 
  6. Roll the Dough. Once the dough is ready, roll it between two sheets of plastic wrap until it is approximately 18×14 inches in size. It helps if you pull the top layer of plastic wrap off the dough and cover it again with the same sheet. 
    Dough has been rolled out into a long rectangle and sits next to a rolling pin.
  7. Add the filling. Spread softened butter across the dough. Stir together the sugar and the cinnamon and sprinkle this over the butter, covering all of it except for about a half-inch of the long edge furthest away from you.
    A hand sprinkles cinnamon sugar over rolled out dough with vegan butter on top.
  8. Starting from the long end closest to you, roll the dough tightly until you’re left with one long roll.
  9. Cut the roll into 12 evenly sized pieces about 1½ inches wide, using either a serrated knife or dental floss. 
    Using a serrated knife to cut cinnamon rolls.
  10. Place rolls in a prepared pan. Cover with a kitchen towel, and set aside to rise in a warm, draft-free area until doubled in size, about one hour.
  11. When the rolls have doubled in size, preheat the oven to 350ᵒF. Place the pan on the center rack and bake for about 24 to 26 minutes until the rolls are golden in color.
  12. Prepare the vegan cinnamon roll icing. Cream together the butter and vegan cream cheese until fluffy. Add the vanilla, followed by the powdered sugar, and beat until creamy. Stir in one tablespoon of the soy milk at a time to get a spreadable consistency.
  13. When the rolls are ready, remove them from the oven and add frosting immediately. Serve warm.

Marly’s Tips

The dough will be soft and tacky. It shouldn’t stick to your hands, but it should be slightly soft and tacky to the touch. This is what you want and doesn’t mean you need to add more flour.

A hand holds a spatula with a cinnamon roll on top over a pan with the rest of the rolls.

Frequently-Asked Questions

How do you keep cinnamon rolls from getting hard?

To keep your cinnamon rolls gooey and soft, be sure to store them in an airtight container. You can also add a layer of plastic wrap to ensure the rolls stay soft. If your cinnamon rolls have gotten hard, simply heat them up before serving.

Can I refrigerate unbaked cinnamon rolls?

Cinnamon rolls can be refrigerated before baking them. Let the rolls rise until doubled in size, cover with plastic wrap, and place the pan in the fridge overnight. When you’re ready to bake, let them come to room temperature before preheating the oven. Then bake according to the recipe instructions.

Looking down on four cinnamon rolls on a white counter.

Serving Suggestions

Serve these vegan cinnamon buns with any of your favorite vegan frostings, such as:

For more vegan cinnamon recipes, be sure to try my vegan cinnamon bread or these easy vegan cinnamon muffins.

Storage Tips

Store cinnamon rolls in a sealed container at room temperature for up to 3 days or in the fridge for up to 7 days. These can be frozen for up to 2 months. To serve, cook in the microwave until heated through.

Three vegan cinnamon rolls are on a white counter.

Vegan Breakfast Pastries

Three vegan cinnamon rolls are on a counter. A hand holds a spoon drizzling frosting over the top of one of them.

Vegan Cinnamon Rolls

Try these easy vegan cinnamon rolls with lots of cinnamon filling and topped with vanilla frosting. You'll love them from the gooey middle all the way to the crispy outer layer coated with frosting!
5 from 2 votes
Course: Bread
Cuisine: American
Prep Time: 2 hours
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 12
Calories: 276kcal
Author: Marly

Ingredients

Rolls

Cinnamon Filling

  • ¼ cup vegan butter softened
  • ½ cup brown sugar packed
  • 1 tablespoon ground cinnamon

Icing

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons vegan butter softened
  • 2 tablespoons vegan cream cheese
  • 3 tablespoons soy milk

Instructions

  • Mix the flax egg and set aside.
  • Combine the milk and butter in a microwave-safe bowl and heat for 1 minute. Set it aside for several minutes. Then add the flax egg and stir. The mixture should be between 105°F/40°C and 108°F/42°C (the same temperature as your finger if you dip it into the liquid).
  • In a large bowl, add the flour, sugar, yeast, and salt. Stir to combine. Pour this milk mixture into the flour mixture and stir together until a soft dough forms.
  • Knead the dough in the bowl with your hands or use a dough hook on a mixer for 5 minutes. Add 3 to 4 tablespoons of flour as needed to keep the dough from sticking to the bottom of the bowl. The dough should form into a ball but still be slightly sticky.
  • Spray the top with vegetable cooking spray, cover with a kitchen towel, and set it aside to rest, about 30 minutes
  • Once the dough is ready, cover a working area with a sheet of plastic wrap. Place the dough on top of the plastic wrap and cover it with another sheet of plastic wrap. Use a rolling pin to roll the dough out to approximately 18×18 inches in size. It helps if you pull the top layer of plastic wrap off the dough and cover it again with the same sheet. It also helps to place an anti-slip pad to keep the dough from sliding as you roll it. 
  • Spread softened butter across the dough. Stir together the sugar and the cinnamon and sprinkle this over the butter, covering all of it except for about a half-inch of the long edge furthest away from you. Starting from the long end closest to you, roll the dough tightly until you're left with one long roll. Cut into 12 evenly sized rolls about 1 ½ inches wide. 
  • Prepare a baking dish by spraying a 9-inch round cake pan or pie pan with nonstick cooking spray. Place rolls in the prepared pan. Cover with a kitchen towel, and set aside to rise in a warm, draft-free area until doubled in size, about one hour. See post tips for the best place to rise cinnamon rolls.
  • When the rolls have doubled in size, preheat the oven to 350ᵒF/175°C. Place pan in a center rack and bake about 24 to 26 minutes until the rolls are golden in color.
  • While the rolls are baking, prepare the frosting. In a medium bowl, cream together the butter and vegan cream cheese until fluffy. Add the vanilla, followed by the powdered sugar beat until creamy. Stir in one tablespoon of the soy milk at a time to get a spreadable consistency.
  • When the rolls are ready, remove them from the oven and add frosting immediately. Serve warm.
  • Store cinnamon rolls in a sealed container at room temperature for up to 3 days or in the fridge for up to 7 days. These can be frozen for up to 2 months. To serve, cook in the microwave until heated through.

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Notes

For Overnight Vegan Cinnamon Rolls:
Place the rolls in the prepared pan and let them rise until doubled in size. Then cover with plastic wrap and refrigerate them overnight. In the morning, remove the pan from the oven and let it sit at room temperature for 30 minutes. Then heat the oven and bake the rolls as directed.
Nutrition Facts
Vegan Cinnamon Rolls
Amount Per Serving
Calories 276 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Sodium 178mg7%
Potassium 69mg2%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 23g26%
Protein 5g10%
Vitamin A 449IU9%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

One Response to Vegan Cinnamon Rolls

  1. Avatar thumbnail image for MarlyAnne Reply

    This is the best cinnamon roll recipe ever. Thanks for sharing it!

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