There’s nothing quite like the smell of cinnamon rolls baking in the oven. This vegan cinnamon roll recipe captures all the gooey sweetness and pillowy softness of the classic treat, without any dairy or eggs. Perfect for breakfast, brunch, or an indulgent snack, these rolls are easy to make at home and sure to please vegans and non-vegans alike.
Ingredients
- 3 1/4 cups (400g) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup (240ml) unsweetened non-dairy milk (such as almond or oat), warmed to 100-110°F
- 1/3 cup (65g) granulated sugar
- 1/3 cup (75g) vegan butter, melted (plus more for greasing)
- 1/2 tsp salt
- 2 tsp vanilla extract
- Filling:
- 1/2 cup (100g) packed light brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/4 cup (55g) vegan butter, softened
- Vegan Cream Cheese Icing:
- 1/2 cup (120g) vegan cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 2 tbsp (28g) vegan butter, softened
- 1/2 tsp vanilla extract
- 1-2 tbsp (15-30ml) non-dairy milk, as needed for consistency
Instructions
- Activate the yeast: In a small bowl, combine the warm non-dairy milk and granulated sugar. Sprinkle the active dry yeast over the top and let sit for 5-10 minutes until foamy.
- Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Add the melted vegan butter, vanilla extract, and the yeast mixture. Stir until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the dough hook for 5-6 minutes.
- First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
- Prepare the filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside. Soften the vegan butter for spreading.
- Shape the rolls: Punch down the risen dough and roll it out on a floured surface into a rectangle about 16×12 inches (40x30cm). Spread the softened vegan butter evenly over the surface, then sprinkle the cinnamon-sugar mixture all over.
- Roll and cut: Starting from the long edge, tightly roll up the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces.
- Second rise: Arrange the rolls, cut side up, in a greased 9×13 inch (23x33cm) baking dish. Cover and let rise for 30-45 minutes, until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 23-27 minutes, or until lightly golden and cooked through. If the tops brown too quickly, cover loosely with foil.
- Make the icing: While the rolls bake, beat together the vegan cream cheese, powdered sugar, vegan butter, vanilla extract, and 1 tablespoon of non-dairy milk. Add more milk as needed until the icing is smooth and spreadable.
- Ice and serve: Allow the cinnamon rolls to cool for 10 minutes, then spread the cream cheese icing generously over the warm rolls. Serve immediately for ultimate gooeyness.
Tips
- Substitutions: If you don’t have vegan cream cheese, you can make a simple glaze with powdered sugar and non-dairy milk, or use coconut cream for a different flavor.
- Flour choices: All-purpose flour yields classic texture, but you can substitute up to half with whole wheat flour for a heartier roll. Avoid using only whole wheat, as it can make the rolls dense.
- Yeast activation: Ensure your non-dairy milk is not hotter than 110°F (43°C), or it may kill the yeast. If your yeast doesn’t foam, start over with fresh yeast.
- Overbaking: Check the rolls at the minimum bake time; overbaking can dry them out. They should be golden on top and soft in the center.
Serving Suggestions
Vegan cinnamon rolls are delicious served warm, straight from the oven, with the icing melting into the swirls. Pair them with a hot cup of coffee, chai, or your favorite plant-based milk for a cozy breakfast. For brunch, set them out alongside a fruit salad and a tofu scramble. They also make a festive dessert for holidays or special occasions—just sprinkle with a little extra cinnamon or top with chopped pecans for a finishing touch.
Variations
- Nutty addition: Sprinkle 1/2 cup chopped walnuts or pecans over the cinnamon-sugar filling before rolling up the dough.
- Raisin rolls: Add 1/2 cup raisins or currants to the filling for a classic twist.
- Maple glaze: Swap the cream cheese icing for a maple glaze by mixing 1 cup powdered sugar with 2-3 tbsp pure maple syrup and a splash of non-dairy milk.
- Chocolate cinnamon rolls: Add 1/3 cup mini vegan chocolate chips to the filling for a rich, decadent treat.
Storage and Reheating
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap the rolls tightly and freeze for up to 2 months. To reheat, microwave individual rolls for 20-30 seconds, or place them in a 300°F (150°C) oven for 10-12 minutes until warmed through. If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
- Can I make these cinnamon rolls ahead of time?
- Yes! After shaping and cutting the rolls, arrange them in your baking dish, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and puff up for about 45-60 minutes before baking as directed. This makes them perfect for a stress-free brunch.
- What’s the best non-dairy milk to use?
- Any unsweetened non-dairy milk works well, but almond, soy, or oat milk are popular choices for their mild flavor and creamy texture. Avoid coconut milk from a can, as it can be too rich and affect the dough’s rise.
- Can I use instant yeast instead of active dry yeast?
- Yes, instant yeast can be substituted 1:1 for active dry yeast. You can skip the proofing step and add it directly to the flour, but warming the milk still helps the dough rise quickly.
- Why did my dough not rise?
- If your dough didn’t rise, it could be due to expired yeast, too-hot or too-cold milk, or a drafty environment. Always check that your yeast is fresh and your milk is between 100–110°F (37–43°C). Place the dough in a warm area, like an oven with just the light on, for best results.
- How can I make these rolls gluten-free?
- For a gluten-free version, use a high-quality 1:1 gluten-free flour blend that contains xanthan gum. Note that the texture will be slightly different, and you may need to adjust the liquid slightly, as gluten-free flours absorb liquid differently. Knead gently to avoid a gummy texture.
- Can I freeze the baked cinnamon rolls?
- Absolutely! Let the baked rolls cool completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight and reheat in the oven or microwave. Add fresh icing after reheating for best taste and texture.