By Nothing beats the aroma of freshly baked cinnamon rolls filling your kitchen. These vegan cinnamon rolls are incredibly soft, fluffy, and loaded with a sweet cinnamon-sugar filling. Finished with a creamy dairy-free glaze, they’re perfect for breakfast, brunch, holidays, or a cozy weekend treat.
The best part? No dairy, no eggs, and no complicated techniques—just simple ingredients and bakery-style results.
Why You’ll Love These Vegan Cinnamon Rolls
- Soft and fluffy texture
- 100% dairy-free and egg-free
- Sweet cinnamon swirl in every bite
- Perfect for breakfast or dessert
- Easy to make ahead
- Freezer-friendly
Prep Time
25 Minutes
Rise Time
1 Hour 30 Minutes
Bake Time
25 Minutes
Total Time
2 Hours 20 Minutes
Servings
12 Cinnamon Rolls
Ingredients
For the Dough
- 3½ cups all-purpose flour
- 1 packet (2¼ teaspoons) instant yeast
- 1 cup warm plant milk
- ¼ cup cane sugar
- ¼ cup vegan butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Cinnamon Filling
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup vegan butter, softened
For the Vegan Glaze
- 1 cup powdered sugar
- 2 tablespoons plant milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Dough
In a large bowl, combine warm plant milk, sugar, yeast, melted vegan butter, and vanilla extract. Let sit for 5 minutes.
Add flour and salt. Mix until a soft dough forms.
Step 2: Knead
Knead the dough for 8–10 minutes until smooth and elastic.
Place in a lightly greased bowl, cover, and allow to rise for about 1 hour or until doubled in size.
Step 3: Make the Filling
In a small bowl, mix brown sugar and cinnamon.
Step 4: Roll and Fill
Roll the dough into a large rectangle.
Spread softened vegan butter evenly across the surface. Sprinkle with the cinnamon-sugar mixture.
Step 5: Shape the Rolls
Starting from the long edge, roll the dough tightly into a log.
Cut into 12 equal rolls and place in a greased baking dish.
Step 6: Second Rise
Cover and let rise for 30 minutes.
Step 7: Bake
Preheat oven to 180°C (350°F).
Bake for 22–25 minutes until golden brown.
Step 8: Add the Glaze
Whisk together powdered sugar, plant milk, and vanilla.
Drizzle generously over slightly cooled cinnamon rolls.
Expert Tips
Use Warm Plant Milk
Milk should feel warm but not hot to activate the yeast properly.
Don’t Overbake
Overbaking can dry out the rolls. Remove them when lightly golden.
Let Them Rise Fully
A good rise creates the soft, fluffy texture everyone loves.
Glaze While Warm
Warm rolls absorb some of the glaze for extra flavor.
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze baked rolls for up to 2 months.
Delicious Variations
Vegan Cream Cheese Frosting
Replace the glaze with dairy-free cream cheese frosting.
Maple Cinnamon Rolls
Add maple syrup to the filling for deeper sweetness.
Walnut Cinnamon Rolls
Sprinkle chopped walnuts into the filling before rolling.
Chocolate Cinnamon Rolls
Add vegan chocolate chips for a dessert-style twist.
Frequently Asked Questions
Are cinnamon rolls naturally vegan?
Traditional cinnamon rolls often contain dairy, butter, eggs, and cream cheese frosting. This recipe is completely plant-based.
Can I make them overnight?
Yes. Shape the rolls and refrigerate overnight. Let them come to room temperature before baking.
What is the best plant milk for cinnamon rolls?
Soy milk and oat milk typically provide the softest texture.
Can I freeze the dough?
Yes. Freeze after shaping and thaw before the second rise.
Final Thoughts
These Easy Vegan Cinnamon Rolls are soft, fluffy, and packed with warm cinnamon flavor. Whether you’re serving them for a holiday breakfast, weekend brunch, or special dessert, they’re guaranteed to impress both vegans and non-vegans alike. One bite of these bakery-style rolls and you’ll want to make them again and again.