Vegan Cinnamon Rolls
Vegan Cinnamon Rolls are honestly my go-to whenever I’m needing a pick-me-up or just something sweet and homemade.
Ever get a weird craving in the middle of a lazy Sunday? Or maybe you promised someone impressive brunch skills but you’ve only got plant milk in the fridge. Yeah, I’ve been there, too.
These ooey-gooey beauties never let me down. And the best bit? You don’t have to be a pro (or even decent!) at baking to pull this off. Swear, if you can roll up your sleeves, you’re already halfway there.
Vegan Cinnamon Rolls
Why you’ll love these AMAZING vegan cinnamon rolls
Okay, real talk. When I say these are amazing, I mean no one will guess they’re vegan. My family didn’t. My friends didn’t. I once fooled my mom and she’s, like, cinnamon roll royalty.
The dough is crazy soft and pulls apart just right, the filling smells way too good, and the glaze… you’ll want to swipe the bowl with your finger. Maybe you’ve been missing that classic bakery taste since going plant-based? These vegan cinnamon rolls totally scratch that itch.
Plus, let’s get sentimental—pulling apart a warm cinnamon roll, smothered in sweet glaze, just makes life a bit happier. They freeze well (if any survive the first day). Not everything vegan has to taste like cardboard, OK? These rolls prove it every single time.
“I never thought vegan cinnamon rolls could be my comfort food until I tried these. My kids ask for them every weekend now!” – Tessa M.
Vegan Cinnamon Rolls
Ingredients and substitutions
Most ingredients here are pantry regulars, nothing fancy. For the dough, you’ll need basic flour, yeast (active dry kind is fine), sugar, a splash of plant milk (I usually use oat, but almond or soy works), vegan butter, and a pinch of salt. Pretty standard, right?
Filling? Just brown sugar, cinnamon (obviously), a little vegan butter (softened, not melted). That’s literally it. For the glaze, plant milk, powdered sugar, and a bit more vegan butter if you want it extra creamy.
No vegan butter? Go for coconut oil. Out of brown sugar? Coconut sugar works. Even the plant milk’s swap-friendly. Not much room to mess up unless you forget the cinnamon (don’t do that). If flour’s your enemy, hang on—we’ll talk gluten free fixes soon.
Vegan Cinnamon Rolls
How to make easy vegan cinnamon rolls (overview)
Let’s skip the complicated, okay? Mixing’s done in one big bowl. Let your yeast chill in warm milk and a sprinkle of sugar, just until bubbles appear.
Mix in the rest of your dough stuff, knead, and get a little arm workout—no gym membership needed. Let the dough rise until puffed (the hardest part is waiting, maybe distract yourself with a show).
After that, roll out, slather with butter and cinnamon-sugar, then roll up like a sleeping bag. Slice, arrange in a pan, let ‘em rise one more time, then bake. That’s it. While they’re warm, drizzle glaze. Smells like a five-star bakery, honest.
If you’re feeling fancy, toss in chopped pecans or raisins. Maple in the glaze? Go wild. There’s not just one right way.
Vegan Cinnamon Rolls
Can I make these gluten free cinnamon rolls?
You bet. Just swap the regular flour for your favorite gluten free baking blend (the one with xanthan gum tends to work best). I’ve had friends use Bob’s Red Mill 1-to-1 and, surprisingly, results were super fluffy.
Don’t expect ’em to rise quite as much, but they still taste awesome. You might need a splash or two more milk, gluten free flours can be a bit thirsty. Toss a little patience into the mix, too – dough will be softer.
I’ve found chilling the dough in the fridge a short while makes it easier to roll out if it’s sticking. And don’t worry if they look raggedy, glaze covers all mistakes. Above all, taste beats looks, right?
Vegan Cinnamon Rolls
How to store vegan cinnamon rolls
So you’ve managed not to eat them all right away? Miracles happen! Here’s how I keep vegan cinnamon rolls fresh and not sad:
- Pop cooled rolls in an airtight container (plastic or glass works)
- Fridge keeps them good for about four days—reheat for a few seconds in the microwave to soften up
- For longer stashing, freeze individually wrapped in plastic for a month or so. Defrost in the fridge, then warm before serving
If you ask me, nothing beats them fresh out of the oven, but leftovers make killer snacks. No shame in that.
Vegan Cinnamon Rolls
Vegan Cinnamon Rolls
Ingredients
Method
- In a large bowl, mix warm plant milk with sugar and yeast. Allow to sit until bubbles form, about 5-10 minutes.
- Add flour, softened vegan butter, and salt to the yeast mixture. Mix until well combined.
- Knead the dough for about 5-7 minutes until soft and elastic.
- Cover the bowl with a clean towel and let the dough rise in a warm place until it has doubled in size, about 1 hour.
- Roll the risen dough onto a floured surface into a rectangle about 1/4 inch thick.
- Spread softened vegan butter over the dough, then sprinkle brown sugar and cinnamon evenly over the surface.
- Starting from one edge, roll the dough tightly into a log.
- Slice the log into 12 equal pieces and place them in a greased baking dish.
- Let the rolls rise for an additional 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden.
- While the rolls are baking, prepare the glaze by whisking together plant milk, powdered sugar, and optional vegan butter in a bowl.
- Once the rolls are done baking, remove them from the oven and drizzle the glaze over the warm rolls.
