If you love soft, gooey cinnamon rolls, this vegan version gives you the same indulgent flavor without any animal products. These homemade vegan cinnamon rolls are ideal for breakfast, dessert, or a special treat any time of day.
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Ingredients You’ll Need
For the dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm almond milk (or any plant-based milk)
- ¼ cup melted coconut oil (or vegan butter)
- ¼ cup granulated sugar
- 3 cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
For the filling:
- ¼ cup melted vegan butter or coconut oil
- ½ cup packed brown sugar
- 2 tablespoons ground cinnamon
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons almond milk (or other plant-based milk)
- ½ teaspoon vanilla extract
How To Make Vegan Cinnamon Rolls
Step 1: Prepare the Dough
Start by proofing the yeast. Combine the active dry yeast with warm almond milk (about 100°F / warm to the touch, not hot) and a teaspoon of sugar in a small bowl. Stir gently and let it sit for 5–10 minutes until it becomes bubbly and foamy—this means the yeast is active.
In a large bowl, whisk together the remaining sugar and the melted coconut oil or vegan butter. Add the yeast mixture, then gradually stir in the flour and salt until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. Proper kneading develops the gluten and gives the rolls a tender, chewy crumb.
Place the kneaded dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
Step 2: Prepare the Filling
While the dough rises, mix the brown sugar and ground cinnamon in a small bowl. Keep the melted vegan butter or coconut oil nearby for spreading once the dough is rolled out.
Step 3: Roll Out and Fill the Dough
After the first rise, punch the dough down and transfer it to a floured surface. Roll it into a large rectangle about ¼ inch thick, aiming for an even surface for consistent baking.
Brush the entire surface with the melted vegan butter or coconut oil, then sprinkle the cinnamon-sugar mixture evenly, reaching all the way to the edges so each bite is flavorful.
Step 4: Roll Up and Cut the Cinnamon Rolls
Starting at a long edge, roll the dough tightly into a log. Pinch the seam to seal it so the log won’t unravel. Use a sharp knife or unflavored dental floss to slice the log into 12 even pieces—dental floss slides under the log, crosses on top, and pulls tight to make clean cuts without squashing the rolls.
Step 5: Second Rise
Arrange the rolls in a greased baking dish with a little space between them to allow for expansion. Cover and let them rise for another 30–45 minutes until puffed and filling the gaps in the dish.
Step 6: Bake the Cinnamon Rolls
Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until the edges are golden and the centers are set. Remove from the oven and let them cool for 5–10 minutes before glazing.
Step 7: Make the Vegan Glaze
Whisk the powdered sugar with vanilla extract and 1 tablespoon of almond milk. Add more almond milk a little at a time until the glaze is smooth and pourable but not too thin.
Step 8: Glaze and Serve
Drizzle the glaze generously over the warm rolls so it seeps into the swirls. Serve warm for the best texture and flavor. Leftovers can be stored and reheated—see storage tips below.
Enjoy these gooey, sweet vegan cinnamon rolls fresh from the oven.
Tips for Perfect Vegan Cinnamon Rolls
- Temperature matters: Use warm, not hot, plant milk. Too-hot liquid will kill the yeast; too-cool won’t activate it.
- Knead properly: Kneading develops the gluten that creates a light, chewy texture. Spend the full kneading time for best results.
- Warm rising environment: If your kitchen is cool, place the covered dough in an oven that’s been warmed briefly and then turned off to encourage steady rising.
- Slicing trick: Unflavored dental floss slices rolls cleanly without compressing them, preserving their round shape.
Variations
Once you’ve mastered the classic recipe, try these easy variations to change the flavor profile:
- Pecan or Walnut: Sprinkle chopped nuts into the filling for a crunchy contrast.
- Orange Glaze: Replace the vanilla in the glaze with a teaspoon of orange zest and a splash of orange juice for a bright, citrusy finish.
- Maple Glaze: Use a touch of maple syrup in the glaze or swap some of the plant milk for maple syrup for a deeper, caramel-like sweetness.
Storage and Reheating
Store cooled rolls in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months. To reheat, warm in a 350°F oven for about 10 minutes or until heated through. If frozen, thaw before reheating for even warming.