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There’s something undeniably comforting about cinnamon rolls. The tender dough, the caramelized cinnamon-sugar swirl, and the sweet vanilla glaze combine into one irresistible treat. If you’ve ever thought that going vegan meant saying goodbye to indulgent baked goods, this recipe for Cinnamon Rolls will happily prove you wrong.
These cinnamon rolls are just as fluffy, gooey, and satisfying as their traditional counterparts—but made entirely without dairy or eggs. Whether you’re already following a plant-based diet or simply looking to bake a better-for-you version of your favorite classic, this recipe is one you’ll want to save.
Why Make Cinnamon Rolls?
1. Fluffy Texture Without Dairy or Eggs
These rolls rise beautifully and bake into a pillowy, soft dough with just the right amount of chew. Thanks to the combination of warm plant milk, yeast, and just enough oil or vegan butter, you won’t miss the traditional ingredients at all.
2. Indulgent Yet Wholesome
While these rolls feel like a decadent treat, they use simpler, more wholesome ingredients. No processed dairy or cholesterol-heavy eggs—just real, clean flavors from plant-based components.
3. Beginner-Friendly Recipe
Even if you’re new to baking, this step-by-step method makes the process manageable. If you can measure and mix, you can make these cinnamon rolls.
4. Freezer-Friendly and Make-Ahead
Perfect for prepping in advance. You can refrigerate overnight and bake fresh in the morning or freeze after baking for convenient treats any time.
5. Easily Customizable
Add nuts, fruit, or even swap the glaze with a maple or cashew cream icing. Once you master the base recipe, the possibilities are endless.
If you love these kinds of nourishing plant-based recipes, the Plant-Based Cookbook – 200 Vegan Recipes includes hundreds of flavorful, step-by-step meals for every occasion, including sweet breakfasts, energizing lunches, and hearty dinners.
Ingredients List
Here’s what you’ll need to make a batch of 12 soft, gooey vegan cinnamon rolls:
For the Dough:
1 packet (2¼ teaspoons) active dry yeast
1 cup unsweetened plant-based milk (such as almond, oat, or soy), warmed to 100–110°F
¼ cup cane sugar or coconut sugar
¼ cup melted coconut oil or vegan butter
½ teaspoon fine sea salt
3½ cups all-purpose flour, plus more for kneading
For the Filling:
½ cup packed brown sugar or coconut sugar
2 tablespoons ground cinnamon
3 tablespoons softened vegan butter or coconut oil
For the Vanilla Icing:
1 cup powdered sugar, sifted
1½ tablespoons plant-based milk
½ teaspoon vanilla extract
Optional Additions:
½ cup chopped pecans or walnuts
⅓ cup raisins or finely chopped dried fruit
¼ teaspoon ground cardamom or nutmeg for added warmth
Pro Tip: Warm your plant milk gently; if it’s too hot, it can kill the yeast. Use a thermometer to ensure it’s between 100–110°F for best results.
Read More: Creamy Vegan Cheesy Zucchini Bake
Step-by-Step Instructions
Follow this process carefully to ensure soft, perfectly risen cinnamon rolls every time.
Step 1: Activate the Yeast
In a large mixing bowl or stand mixer bowl, combine the warm plant-based milk and sugar. Stir to dissolve. Sprinkle the yeast on top and let it sit for 10 minutes until foamy. If no foam appears, the yeast may be inactive and should be replaced.
Step 2: Make the Dough
Add the melted coconut oil or vegan butter and salt to the foamy yeast mixture. Stir to combine. Gradually add the flour, one cup at a time, mixing until a sticky dough forms. If using a stand mixer, use the dough hook attachment.
Step 3: Knead the Dough
Turn the dough out onto a floured surface and knead for 8–10 minutes by hand (or 5–6 minutes in a stand mixer) until smooth and elastic. Add flour as needed to prevent sticking, but avoid overflouring. The dough should be soft, not dry.
Step 4: First Rise
Place the kneaded dough into a lightly oiled bowl. Cover with a clean towel and let it rise in a warm place for 60 to 90 minutes, or until doubled in size.
Step 5: Prepare the Filling
In a small bowl, mix the brown sugar and cinnamon. Set aside. Lightly grease a 9×13-inch baking dish.
Step 6: Roll and Fill
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, approximately 14×18 inches and ¼ inch thick. Spread softened vegan butter evenly over the surface. Sprinkle the cinnamon sugar mixture evenly across the buttered dough.
Step 7: Shape the Rolls
Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the roll into 12 equal pieces. Place them cut side up in the prepared baking dish, spaced evenly.
Step 8: Second Rise
Cover the rolls loosely and let them rise again for 30–45 minutes, until puffy. Meanwhile, preheat your oven to 350°F (175°C).
Step 9: Bake
Bake the rolls in the center of the oven for 25–30 minutes, or until lightly golden brown on top and cooked through in the center.
Step 10: Make the Icing
While the rolls are baking, whisk together powdered sugar, plant-based milk, and vanilla extract until smooth and pourable.
Step 11: Ice and Serve
Once the rolls are out of the oven, let them cool for 5 minutes, then drizzle with icing while still warm. Serve immediately.
The Plant-Based Cookbook – 200 Vegan Recipes provides step-by-step guidance like this for every recipe—perfect for beginners and experienced cooks alike.
Tips and Substitutions
Flour Options: For a whole grain version, swap 1 cup of all-purpose flour with whole wheat pastry flour. For gluten-free, use a gluten-free flour blend that includes xanthan gum.
Oil-Free Option: Substitute the vegan butter in the dough and filling with unsweetened applesauce or mashed banana. The texture will be slightly less rich but still delicious.
Overnight Prep: After shaping and placing rolls in the pan, cover tightly and refrigerate overnight. Let sit at room temperature for 30 minutes before baking the next morning.
No Stand Mixer? No problem. This recipe can be made entirely by hand with a sturdy spoon and a clean work surface.
Read More: Moist and Easy Vegan Zucchini Bread
Recipe Variations
Pumpkin Spice Cinnamon Rolls: Add ⅓ cup pumpkin puree and a pinch of nutmeg to the dough. Top with maple glaze.
Sticky Pecan Rolls: Line the baking pan with a mixture of chopped pecans, brown sugar, and vegan butter before placing the rolls in the pan. Flip after baking for a sticky bun effect.
Chocolate Cinnamon Rolls: Add mini dairy-free chocolate chips to the filling for a rich, dessert-style roll.
Fruity Rolls: Mix raisins, dried cranberries, or chopped apples into the filling for added texture and flavor.
For more creative plant-based baking inspiration, explore the wide range of sweet and savory recipes in the Plant-Based Cookbook – 200 Vegan Recipes.
Nutritional Information
(Per Roll, Approximate)
Calories: 245
Fat: 8g
Carbohydrates: 39g
Sugar: 16g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg
Sodium: 130mg
These values may vary based on your ingredient brands and add-ins. You can reduce sugar slightly if desired without drastically altering flavor or texture.
Read More: Homemade Cherry Crumble Pie
Storage and Serving Suggestions
Storage:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days. Reheat in the microwave or oven.
Freezer: Wrap rolls individually (unfrosted) in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge and warm before icing.
Serving Suggestions:
Serve warm with a hot cup of tea or plant-based latte.
Pair with fresh fruit or a tofu scramble for a complete brunch spread.
For special occasions, double the icing and top with chopped nuts or fresh berries.
The Plant-Based Cookbook – 200 Vegan Recipes includes similar breakfast and brunch options that are ideal for everyday meals or entertaining.
Common Questions
Can I use instant yeast instead of active dry yeast?
Yes. You can substitute 1:1. Mix it directly with the flour and other dry ingredients and proceed with the recipe—no need to proof.
Can I make this recipe without refined sugar?
Yes. Use coconut sugar or maple sugar in place of brown sugar. Powdered coconut sugar can also work for the icing if blended finely.
How do I prevent the rolls from getting dry?
Avoid overbaking. Tent with foil if the tops brown too quickly. Store leftovers tightly covered to maintain moisture.
Why are my rolls dense?
Dense rolls are often due to expired yeast, too little rising time, or adding too much flour. Be patient with rising and measure flour accurately.
Conclusion
Making vegan cinnamon rolls at home isn’t just possible—it’s rewarding, delicious, and surprisingly simple. With this recipe, you’ll be able to enjoy all the comfort of a traditional cinnamon roll without any dairy or eggs. Whether you bake them for weekend brunch, a special holiday, or a cozy morning treat, they’re sure to impress both plant-based eaters and omnivores alike.
You now have the full roadmap to make them fluffy, flavorful, and perfectly sweet. And once you’ve tried these, don’t stop here. Explore more flavor-packed, plant-powered creations that bring joy and nourishment to your kitchen.
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