Vegan Cinnamon Rolls – Soft, Fluffy, and Comforting

Warm, gooey cinnamon rolls are one of those simple pleasures that make any morning feel special. These vegan cinnamon rolls have everything you love: a soft, pillowy dough, a buttery cinnamon-sugar swirl, and a creamy glaze on top. No eggs or dairy needed—just smart swaps and a little patience. If you’re new to baking with yeast, don’t worry. This recipe is straightforward, forgiving, and great for both beginners and seasoned bakers.

What Makes This Special

Vegan cinnamon rolls – Vegan Cinnamon Rolls – Soft, Fluffy, and Comforting Warm, gooey cinnamon rolls are one of those simp

These rolls are soft and fluffy thanks to a rich dough made with plant milk and vegan butter. The filling melts into a glossy, cinnamon-scented swirl that’s not too sweet. You can make them in one morning, or prep them the night before and bake fresh the next day. They’re easy to customize with nuts, fruit, or different glazes. Best of all, the ingredients are simple and easy to find at most grocery stores.

Ingredients

• For the dough:
  • 3 cups (360 g) all-purpose flour, plus more for dusting
  • 1 packet (2 1/4 tsp) instant or rapid-rise yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp fine sea salt
  • 1 cup (240 ml) warm unsweetened plant milk (almond, soy, or oat), about 105–115°F (40–46°C)
  • 1/4 cup (55 g) vegan butter, melted and slightly cooled
  • 1 tsp vanilla extract
• For the filling:
  • 1/2 cup (110 g) packed brown sugar
  • 2 tbsp granulated sugar
  • 1 1/2 tbsp ground cinnamon
  • Pinch of salt
  • 1/4 cup (55 g) vegan butter, softened
• For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp plant milk
  • 1 tsp vanilla extract or 1/2 tsp almond extract
  • Optional: 1–2 tbsp vegan cream cheese for a tangy glaze
• Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup raisins, orange zest, or a pinch of cardamom.

Instructions

1. Activate the yeast (if using active dry): If you aren’t using instant yeast, mix warm plant milk with a pinch of sugar and the yeast. Let it sit 5–10 minutes until foamy. If using instant yeast, skip this step and combine it with dry ingredients in the next step.
2. Make the dough: In a large bowl, whisk flour, sugar, salt, and instant yeast (if using). Add warm milk, melted vegan butter, and vanilla. Stir with a spoon until a shaggy dough forms.
3. Knead: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Add small sprinkles of flour only if needed.
4. First rise: Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 1–1.5 hours. A slightly warm oven (off) or a sunny counter works well.
5. Make the filling: In a small bowl, mix brown sugar, granulated sugar, cinnamon, and a pinch of salt. Keep the softened vegan butter separate.
6. Shape the rolls: Punch down the risen dough and roll it into a rectangle about 12 x 16 inches (30 x 40 cm). Spread the softened vegan butter evenly over the surface. Sprinkle the cinnamon-sugar mix evenly, leaving a 1/2-inch border on the long edge farthest from you. Add nuts or raisins if using.
7. Roll and cut: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Use unflavored dental floss or a sharp knife to cut 12 even rolls. Floss gives the cleanest cuts: slide under the log, cross the ends, and pull tight.
8. Second rise: Place the rolls in a greased 9×13-inch baking dish or two 9-inch round pans, leaving a little space between each. Cover and let rise until puffy, 30–45 minutes. They should expand to fill most of the pan.
9. Bake: Preheat oven to 350°F (175°C). Bake for 20–25 minutes until lightly golden on top and the centers spring back when gently pressed. Do not overbake—soft is the goal.
10. Glaze: Whisk powdered sugar, plant milk, and vanilla until smooth. For a thicker, tangy glaze, beat in vegan cream cheese. Drizzle over warm rolls and let it melt into the swirls.
11. Serve: Enjoy warm. These are best fresh but still great later with a quick reheat.

Storage Instructions

• Room temperature: Keep in an airtight container for up to 2 days. They’ll stay soft if you include a small piece of bread or a slightly damp paper towel in the container (not touching the rolls).
• Refrigerator: Store for up to 5 days. Warm in the microwave for 15–25 seconds or in a 300°F (150°C) oven for 8–10 minutes.
• Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge, warm, then glaze. Or freeze the unbaked, shaped rolls on a tray, then bag. Thaw in the fridge overnight, let rise at room temp until puffy, then bake.

Health Benefits

These are still a treat, but a vegan version offers a few perks. There’s no cholesterol since there’s no dairy or eggs. You can use plant milks with added calcium and vitamin D. If you swap part of the all-purpose flour for white whole wheat flour, you’ll add fiber without losing too much softness. Nuts like pecans or walnuts give healthy fats and a bit of protein, making the rolls more satisfying.

Pitfalls to Watch Out For

• Milk too hot: If the plant milk is hotter than 120°F (49°C), it can kill the yeast and prevent rising. Aim for warm, not hot.
• Too much flour: Adding lots of flour during kneading makes dense rolls. The dough should be slightly tacky. Use a light hand with extra flour.
• Under- or over-proofing: If the dough doesn’t rise enough, rolls will be tight. If they rise too long, they can collapse. Look for dough that’s roughly doubled and springs back slowly when poked.
• Hard bottoms: Baking too low in the oven or in a very dark pan can over-brown the bottoms. Use the center rack and check early.
• Dry rolls: Overbaking is the main culprit. Pull them when just set and lightly golden.

Variations You Can Try

• Orange cinnamon: Add 1 tbsp orange zest to the filling and 1–2 tbsp orange juice to the glaze.
• Maple pecan: Replace half the brown sugar with maple sugar and fold in chopped pecans. Use maple extract in the glaze.
• Apple pie rolls: Scatter 1 cup finely diced, sautéed apples over the filling. Add a pinch of nutmeg.
• Chocolate swirl: Mix 2 tbsp cocoa powder into the filling and sprinkle vegan chocolate chips before rolling.
• Cardamom twist: Add 1 tsp ground cardamom to the dough for a Scandinavian-style aroma.
• Overnight rolls: After shaping and placing in the pan, cover and refrigerate overnight. Next morning, let them sit at room temperature 45–60 minutes, then bake.

FAQ

Can I make these gluten-free?

Yes, but you’ll need a quality 1:1 gluten-free baking flour with xanthan gum. The texture will be different—more tender and less stretchy. Keep an eye on moisture and avoid overbaking.

What plant milk works best?

Soy or oat milk are great for richness and browning. Almond milk works too, just make sure it’s unsweetened to keep control over the sweetness.

Do I have to use vegan butter?

Vegan butter gives the classic flavor and tenderness. In a pinch, you can use refined coconut oil for a neutral taste, but the texture may be slightly different. Use slightly less (about 3 tablespoons) because coconut oil is firmer when cool.

Why didn’t my dough rise?

The most common reasons are old yeast, milk that was too hot or too cold, or a cool room. Check your yeast’s expiration date, warm the milk properly, and give the dough extra time if your kitchen is chilly.

How do I keep the rolls from unraveling?

Roll the log snugly, pinch the seam to seal, and place the rolls seam-side in toward another roll or the pan edge. A tight roll and good placement help them hold their shape.

Can I reduce the sugar?

Yes. You can cut the filling sugar by a couple of tablespoons and use a lighter glaze. The rolls will be less sticky-sweet but still tasty. Don’t reduce sugar in the dough too much or you may affect browning and yeast activity.

What if I don’t have instant yeast?

Use active dry yeast and bloom it in warm milk with a pinch of sugar first. Wait for it to foam before adding to the flour. The rise times will be similar, but be patient if it takes a bit longer.

Can I bake them in a cast-iron skillet?

Yes. Grease it well and watch the bottoms for browning. Cast iron holds heat, so check the rolls a few minutes earlier than usual.

Wrapping Up

These vegan cinnamon rolls deliver everything you want from a weekend bake: soft layers, a buttery cinnamon swirl, and a creamy glaze. They’re simple to make, friendly to adapt, and easy to share. Once you try them, you’ll have a reliable recipe you can tweak for every season. Warm, fragrant, and comforting—exactly what a homemade treat should be.