Vegan cinnamon rolls, soft, delicious, and perfectly sweet. They are a wonderfully comforting snack or dessert covered with an amazing sugar frosting!
I’ve always wanted to try the famous vegan cinnamon rolls. I am a huge fan of cinnamon, so I try to add it to all of my sweet (and sometimes even savory) recipes. Cinnamon really is one of my favorite spices!
However, I always thought it was a super hard-to-make recipe and I never seemed to find the time to actually look into it. But oh, was I wrong! Although it takes quite some time, it is not difficult at all and a perfect dessert to prepare with the whole family.
Besides, these cinnamon rolls are super soft and tasty. One of my favorite parts of making them is how wonderfully good the kitchen smells when they’re in the oven. Such a comforting and warming scent!
Vegan cinnamon rolls, a great snack or dessert full of deliciousness. It is easy to prepare and made with ingredients that you probably already have in your pantry. I LOVE to enjoy them with a glass of plant milk!
Vegan cinnamon rolls recipe – Short video
How to make vegan cinnamon rolls – Step by step
- Combine the warm water and the sugar in a small bowl (photo 1). Sprinkle the active dry yeast over the top (photo 2) and set aside for 5 minutes.
- In the meantime, add the plant milk, melted vegan butter, and sugar into a large bowl (photo 3) and mix until well combined (photo 4).
- Add the mixture of water, sugar, and yeast to the bowl (photo 5), and mix again (photo 6).
- Combine the salt and the flour in a separate bowl (photo 7) and add half of the flour mixture to the dough (photo 8). Stir until well combined (photo 9). Then add the remaining flour (photo 10) and stir again (photo 11).
- Knead for 3 to 5 minutes until smooth (photo 12), sprinkle with more flour if needed, and form into a ball (photo 13).
- Grease a large bowl with some oil and transfer the dough into this bowl (photo 14).
- Cover with a dishcloth and let it rise for 1 hour in a warm place or until it doubles in size (photo 15).
- Place the dough onto a well-floured surface (photo 16). Roll it out into a large rectangle, about ½-inch (1 cm) thick using your hands or a rolling pin (photo 17). Sprinkle more flour on top while rolling to prevent sticking.
- Spread the softened vegan butter evenly over the dough (photo 18).
- Sprinkle the brown sugar (photo 19) and then the cinnamon on top of the vegan butter (photo 20).
- Roll the dough lengthways into a tube shape (photo 21). Roll it as tightly as you can. Place it seam side down. Cut off the two ends and slice it into 12 rolls (photo 22).
- Grease a 9×13 inch baking dish (about 23×33 cm) with some oil or vegan butter.
- Transfer the rolls to the baking dish (photo 23), cover with a dishcloth, and let it rise for 30 minutes in a warm place.
- Now it’s time to make the frosting! In a medium-size mixing bowl, whisk together the powdered sugar, plant milk, and vanilla extract until smooth (photo 24).
- Preheat the oven to 350ºF or 180ºC.
- Bake the cinnamon rolls for 25 to 30 minutes or until golden brown (photo 25).
- Allow the cinnamon rolls to cool for about 10 minutes before drizzling with the icing (photo 26).
- Serve warm or at room temperature and enjoy!
Pro tips
- Feel free to use any type of sugar instead of granulated sugar, but I think this is the best choice.
- Use any kind of unsweetened plant milk you have on hand. Soy milk is my favorite one though.
- Vegan butter could be replaced with coconut oil; however, I really believe vegan butter works best.
- You can omit the salt if you want to, but you only need a small amount of it and it enhances the flavor of the cinnamon rolls too.
- I’ve never made this recipe using other types of flour, but if you do, please let me know in the comments.
- I make my own powdered sugar to prepare the topping, but store-bought powdered sugar will also work.
Are cinnamon rolls vegan?
The original recipe is not vegan, as it contains cow’s milk and regular butter. However, this vegan version is as tasty as the original one and completely cholesterol-free!
How long will these vegan cinnamon rolls keep?
Best when fresh, they will keep in good condition at room temperature for 3 days or in the fridge for up to 5 days. I suggest you cover them or place them in an airtight container.
How to serve these vegan cinnamon rolls
One of my favorite ways of eating them is when they are still warm (not hot) from the oven. They are so comforting! I usually serve them with a glass of plant milk, such as rice milk, oat milk, almond milk, or cashew milk.
On the other hand, if I really feel like I need something super comforting, I serve my vegan cinnamon rolls with a warm cup of turmeric latte, matcha latte, or even golden milk.
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Vegan Cinnamon Rolls
-
Prep:
120 mins -
Cook:
25 mins -
Total:
2 hours 25 mins -
12 rolls 1x -
Dessert, Snack -
American -
Vegan
Servings 12 rolls 1x
Scale
Tap or hover over number to scale servings
Vegan cinnamon rolls, soft, delicious, and perfectly sweet. They are a wonderfully comforting snack or dessert covered with an amazing sugar frosting!
Ingredients
For the yeast:
- ¼ cup warm water (60 ml)
- 1 tbsp granulated sugar
- 2 and ¼ tsp active dry yeast
For the dough:
- 1 cup unsweetened plant milk (240 ml), I used soy milk
- ¼ cup vegan butter (55 g), melted
- ¼ cup granulated sugar (50 g)
- ½ tsp salt
- 4 and ½ cups all-purpose flour (560 g)
For the filling:
- ⅓ cup vegan butter (75 g), softened
- ½ cup brown sugar (100 g)
- 1 tbsp ground cinnamon
For the topping:
- 1 cup powdered sugar (120 g)
- 2 tbsp unsweetened plant milk, I used soy milk
- ½ tsp vanilla extract
Instructions
- Combine the warm water and the sugar in a small bowl. Sprinkle the active dry yeast over the top and set aside for 5 minutes.
- In the meantime, add the plant milk, melted vegan butter, and sugar to a large bowl and mix until well combined. I like to use my Kitchenaid, but a bowl works just fine.
- Add the mixture of water, sugar, and yeast to the bowl, and mix again.
- Combine the salt and the flour in a separate bowl and add half of the flour mixture to the dough. Stir until well combined. Then add the remaining flour and stir again.
- Knead for 3 to 5 minutes until smooth, sprinkle with more flour if needed, and form into a ball. I like to knead my dough for 5 minutes in the Kitchenaid mixer, but you can also use your hands. It’s okay if the dough is slightly sticky, but if it’s too sticky, you can add a little more flour.
- Grease a large bowl with some oil and transfer the dough into it. Cover with a dishcloth and let it rise for 1 hour in a warm place or until it doubles in size.
- Place the dough onto a well-floured surface. Roll it out into a large rectangle, about ½-inch (1 cm) thick using your hands or a rolling pin. Sprinkle more flour on top while rolling to prevent sticking.
- Spread the softened vegan butter evenly over the dough.
- Sprinkle the brown sugar and then the cinnamon on top of the vegan butter.
- Roll the dough lengthways into a tube shape. Roll it as tightly as you can. Place it seam side down. Cut off the two ends (this is optional but will make your cinnamon rolls look better). Then slice it into 12 rolls.
- Grease a 9×13 inch baking dish (about 23×33 cm) with some oil or vegan butter.
- Transfer the rolls to the baking dish, cover with a dishcloth, and let it rise for 30 minutes in a warm place.
- Now it’s time to prepare the frosting! In a medium-size mixing bowl, whisk together the powdered sugar, plant milk, and vanilla extract until smooth.
- Preheat the oven to 350ºF or 180ºC.
- Bake the cinnamon rolls for 25 to 30 minutes or until golden brown.
- Allow the cinnamon rolls to cool for about 10 minutes before drizzling with the icing.
- Serve with a glass of
rice milk, oat milk, almond milk, or cashew milk, or with a warm cup of turmeric latte, matcha latte, or even golden milk.
- Best when fresh, they will keep in good condition at room temperature for up to 3 days (it is important to cover them or place them in an airtight container) or in the fridge for up to 5 days.
Notes
- Feel free to use any type of sugar instead of granulated sugar, but I think this is the best choice.
- Use any kind of unsweetened plant milk you have on hand. Soy milk is my favorite one though.
- Vegan butter could be replaced with coconut oil; however, I really believe vegan butter works best.
- You can omit the salt if you want to, but you only need a small amount of it and it enhances the flavor of the cinnamon rolls too.
- I’ve never made this recipe using other types of flour, but if you do, please let me know in the comments.
- I make my own powdered sugar to prepare the topping, but store-bought powdered sugar will also work.
- Prep time also includes rising time.
Nutrition
- Serving Size: 1 vegan cinnamon roll
- Calories: 345
- Sugar: 23.2 g
- Sodium: 203 mg
- Fat: 9.3 g
- Saturated Fat: 2.8 g
- Carbohydrates: 59.7 g
- Fiber: 1.7 g
- Protein: 5.5 g
