These Vegan Cinnamon Rolls are soft, fluffy and perfectly springy. Ooey, gooey and smothered in dairy-free cream cheese frosting infused with vanilla bean flavor, these rolls are truly little clouds of heaven. Let's learn how to make them!
There is no better way to start your day than with a homemade cinnamon roll! This from-scratch recipe is 100% vegan and made with simple methods fit for every level of baker.
Whether you are looking for something to make for a holiday treat or simply love Dessert for Breakfast, this recipe is absolutely perfect!
Do yourself a major favor and make these vegan cinnamon rolls today and enjoy them with a vegan mexican hot chocolate or a vegan peppermint hot chocolate - whatever floats your boat!
Vegan cinnamon roll ingredients:
- all purpose flour: Provides the structure and bulk of the dough. All-purpose flour forms a good balance between a tender and chewy texture in the cinnamon rolls.
- granulated sugar: Adds sweetness to the dough, enhancing its flavor. It also contributes to the tenderness and browning of the rolls during baking.
- instant yeast: Acts as the leavening agent, causing the dough to rise. The instant yeast allows for a quicker rise compared to active dry yeast.
- salt: Enhances the overall flavor of the dough. It also regulates the yeast activity and strengthens the gluten structure.
- nondairy milk: Serves as the liquid component in the dough, contributing moisture and flavor.
- vegan butter: Adds richness and flavor to the dough. It also contributes to the softness and tenderness of the rolls.
- vanilla extract: Enhances the flavor of the dough with a hint of vanilla, complementing the cinnamon.
- nondairy yogurt: Adds moisture, richness, and a slight tanginess to the dough. The acidity of yogurt can also contribute to the tenderness of the final product.
- light brown sugar: Sweetens the filling and provides a caramel-like flavor. Brown sugar also adds moisture, making the filling gooey and delicious.
- ground cinnamon: Infuses the filling with the warm, signature, aromatic flavor of cinnamon rolls.
Cream cheese frosting ingredients:
- vegan cream cheese: Forms the base of the cream cheese frosting, providing a tangy and creamy texture.
- vegan butter: Adds richness and complements the flavor of the cream cheese, creating a smooth and luscious frosting.
- powdered sugar: Sweetens and thickens the frosting.
- nondairy milk: Adjusts the consistency of the frosting, making it smooth spreadable.
- vanilla bean paste: Infuses the frosting with a rich vanilla flavor, adding depth to the overall taste.
- salt: Balances the sweetness in the frosting, enhancing the complexity of flavors.
How to make vegan cinnamon rolls (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together half of the all purpose flour, sugar, yeast and salt. Heat the nondairy milk and vegan butter on the stove in a saucepan until butter is just melted. Mix in the vanilla extract.
Pour wet ingredients into dry and mix in a stand mixer until just-combined. Add in the remaining flour gradually and knead with a dough hook for 8-10 minutes or until the dough pulls away from the sides of the bowl.
Transfer dough to an oiled bowl and cover with a clean towel. Allow to rise until dough has doubled in size.
Place the dough on a floured surface and roll into a rectangle that is roughly 12 inches in width and 18th inches in length. No need to measure.
Spread the softened vegan butter over the rolled out dough. Go all the way up to the edges leaving no area uncovered.
Mix together the dry filling ingredients in a small bowl. Sprinkle it evenly over the top of the dough. You can use your hands to lightly spread the filling all over the dough.
Using a pizza cutter, slice the dough into twelve equal-sized strips.
Roll them up one at a time and place each cinnamon roll in a 9x13 baking pan lined with parchment paper.
Bake cinnamon rolls on the center rack of an oven that has been preheated to 350 degrees F (175 C) for 27-30 minutes.
Allow to cool for at least 15 minutes before spreading with frosting and serving. Do not frost until you are ready to serve. Only frost the rolls you plan on serving.
Tips and tricks:
Here are some essential tips for making perfect vegan cinnamon rolls:
- Use Warm Liquid: When activating yeast, ensure the plant-based milk and melted butter are warm (not hot) — around 100°F–115°F — to help the yeast thrive.
- Knead the Dough Well: Knead the dough (by hand or with an electric stand mixer) until it becomes smooth and elastic. This helps develop the gluten, giving the cinnamon rolls their structure.
- Don’t Rush the Rise: Allow the dough to rise until it doubles in size. This may take 1–2 hours, depending on the room temperature. For a warm environment, let it rise in an oven turned off with the light on.
- Roll the Dough Evenly: When rolling out the dough for the filling, aim for an even thickness. This ensures that the cinnamon rolls bake uniformly.
- Distribute Filling Evenly: Spread the cinnamon-sugar mixture evenly across the dough, reaching all edges. This ensures that each roll has a consistent flavor.
- Roll the Dough Strips Tightly: Roll the strips of dough tightly. This helps the layers stay intact during baking, creating a nice swirl in each roll.
- Even Spacing: Place rolls evenly in the pan with slight gaps between them. This allows them to expand during the second rise.
- Don’t Over-bake: Bake until lightly golden on top; overbaking can dry them out.
- Cool Slightly Before Icing: Let the rolls cool for 10-15 minutes before adding icing so it doesn’t completely melt off but still oozes deliciously.
- Frost Before Serving: Try to frost just before serving. Only frost the rolls you plan to serve. This will help leftovers keep better.
The "strip method" for cinnamon rolls:
The strip method for rolling cinnamon rolls is a technique that simplifies shaping and cutting by rolling the dough into a log in sections rather than one long roll. Here’s how it works:
How to use the strip method:
- Roll Out the Dough: Roll the prepared dough into a large rectangle, evenly spreading it with your filling.
- Divide into Strips: Using a knife or pizza cutter, cut the dough into even horizontal strips - usually 12.
- Roll Each Strip Individually: Starting at one end of a strip, roll it tightly into a spiral. Repeat this process for each strip until all are rolled into individual cinnamon rolls.
- Place in Pan: Arrange the rolls in your prepared baking dish, leaving slight gaps between them to allow for rising and spreading.
Benefits of the strip method:
- Easier Handling: Rolling smaller sections avoids stretching or tearing a long, delicate log of dough.
- Uniform Rolls: Cutting the dough into strips first helps ensure all the rolls are a consistent size.
- Minimizes Filling Loss: Rolling smaller pieces helps keep the filling in place, avoiding spillage that can happen when rolling a large sheet of dough.
- More Control: You can adjust the tightness of each roll individually, ensuring an even bake.
Frequently asked questions:
Yes! You can mix and knead the dough by hand. It may take a bit longer (about 8–10 minutes), but the results will be just as good.
Yes! Assemble the rolls and let them rise, then cover and refrigerate overnight. In the morning, let them come to room temperature and rise again before baking.
Avoid over-baking. Bake only until the tops are golden. Also, covering the rolls with foil halfway through baking can prevent them from drying out.
Yes, you can freeze the dough after the first rise. Thaw it overnight in the refrigerator, then roll, shape, and let it rise again before baking.
This can happen if you over-mix the dough, add too much flour, or don’t allow enough time for the dough to rise. Be gentle and patient with your dough.
Incorporate orange zest into the dough or filling, add finely chopped nuts, or sprinkle in a little cardamom for a unique twist.
Storage:
Proper storage of vegan cinnamon rolls helps maintain their soft and delicious texture. Here's how to store them at different stages:
Storing freshly baked rolls:
- Room Temperature: Place the rolls in an airtight container or cover tightly with plastic wrap or foil. They can stay fresh at room temperature for 1–2 days.
- Refrigeration: If keeping longer, store the rolls in the refrigerator in an airtight container for up to 3-4 days. Reheat before serving to restore softness.
Freezing cinnamon rolls:
- Unbaked Rolls: After assembling and cutting the rolls, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. When ready to bake, thaw in the fridge overnight, let rise, and bake as directed.
- Baked Rolls Without Frosting: Let the rolls cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag. Reheat from frozen in a low oven (300°F) for 10–15 minutes or microwave for 30–60 seconds.
- Baked Rolls With Frosting: If already frosted, flash freeze them on a tray until the frosting is firm, then wrap and freeze. Reheat gently, as frosting may melt slightly.
Why you'll love these vegan cinnamon rolls:
Here are some reasons you’ll absolutely love these vegan cinnamon rolls:
- Soft and Fluffy Texture: The dough is light, tender, and perfectly chewy, making each bite melt in your mouth.
- Rich Cinnamon Flavor: The gooey cinnamon-sugar filling is warm, comforting, and packed with flavor.
- Plant-Based Perfection: These rolls are 100% vegan, making them suitable for a variety of dietary preferences.
- Ideal for Holidays: They’re a crowd-pleaser at gatherings, especially during fall and winter celebrations.
- Versatile Flavors: You can add extras like orange zest, nuts, or raisins to suit your taste.
- Beginner-Friendly: The recipe is straightforward and forgiving, perfect for new bakers.
- Make-Ahead Convenience: Prep them the night before and bake fresh in the morning for a stress-free treat.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Cinnamon Rolls with Cream Cheese Frosting
These are the softest, fluffiest, most delicious vegan cinnamon rolls on the planet. Springy, cinnamon sugar covered dough topped with tangy, vanilla-infused cream cheese frosting. Breakfast perfection.
- Prep Time: 30 minutes
- Rise Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 Cinnamon Rolls 1x
- Category: Dessert for Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Dough
5 - 5 ½ cups all purpose flour
½ cup granulated sugar
2 ¼ teaspoons instant yeast (1 envelope)
1 teaspoon salt
1 ½ cups nondairy milk
⅓ cup vegan butter
1 teaspoon vanilla extract
⅓ cup plain nondairy yogurt
For the Filling
¼ cup vegan butter (softened)
⅔ cup light brown sugar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
For the Frosting
4 oz vegan cream cheese, softened
½ cup vegan butter, softened
3 cups powdered sugar
1 tablespoon nondairy milk
1 teaspoon vanilla bean paste (or extract)
pinch of salt
Instructions
- Prep: To the bowl of stand mixer add 2 cups of all purpose flour, granulated sugar, yeast and salt. Whisk together. Add nondairy milk and vegan butter to a small saucepan. Heat on the stove over medium-low, whisking frequently. Only heat until the butter has melted. Remove from heat and whisk in the vanilla. The mixture should be warm but not super hot as this will kill the yeast.
- Combine Ingredients: Pour the warm butter mixture into the flour mixture. Scoop in the nondairy yogurt. Fit the stand mixer with the paddle attachment and beat on a low speed, gradually increasing to medium. Beat for about 2 minutes or until combined. At this point, switch out the paddle attachment for the dough hook attachment on your stand mixer.
- Knead: Add in another cup of flour and let the machine run until it has been incorporated. Scrape down the sides of the bowl as necessary. Repeat with the fourth and fifth cups of flour, sprinkling them in a little at a time. Allow machine to knead dough for 8-10 minutes. The dough will begin to pull away from the sides of the bowl, forming a ball when it is ready. If the dough still looks wet, continue to add flour 1 tablespoon at a time until dough comes together.
- First Rise: Transfer the dough to a well-floured surface and knead a few times with your hands. Place dough in an oiled bowl (flip the dough a few times so it is completely coated) and cover with a clean kitchen towel. Place the bowl in a warm place where it will be undisturbed to rise until it has doubled in size. This will take about 1 hour.
- Cinnamon Sugar Topping: Uncover the dough and transfer it onto a well-floured surface. Roll it out into a rectangle that is roughly 12 x 18 inches. No need to measure! Spread the softened butter over the dough. Go right up to the edges and use more vegan butter if necessary. Mix the brown sugar, granulated sugar, cinnamon and salt together in a small bowl and sprinkle evenly over the top of the buttered dough. Spread lightly with your hands to even it out a bit and make sure every area is covered.
- Trim Dough: Your rectangle will likely have very straight long sides and slightly rounded short sides. If necessary, use a pizza cutter to trim the rounded edges off of the dough. This will likely be about 1 inch of dough on either side. This will give you a perfect rectangle to work with.
- Cut Strips: Using the pizza cutter, cut the dough into 12 equal-sized strips. If the short side of the dough rectangle is facing you, these strips will be cut horizontally. If the long side is facing you, cut your strips vertically. To get really accurately-sized strips, start by cutting the rectangle in half. Follow by cutting each resulting rectangle in half and then dividing each of the four sections into three strips. This method produces the roundest rolls and most perfect spirals!
- Roll Strips: Once you have your 12 strips cut, begin rolling. Taking one end of the strip, begin rolling up the dough until you have a spiral. Place finished rolls in a 9 x 13 inch pan lined with parchment paper as you work. Continue until all rolls are in the pan. Cover pan with a clean kitchen towel and leave to double in size, about 1 hour.
- Bake: Preheat oven to 350 degrees F (175 C). Place cinnamon rolls on center rack of preheated oven and bake for 27-30 minutes. Allow to cool for at least 15 minutes before frosting and serving.
- Frosting: While the cinnamon rolls cool, prepare the frosting. In a large bowl beat together the vegan cream cheese until smooth. Add the vegan butter and beat to combine. Add the powdered sugar, nondairy milk, vanilla bean paste and salt to the bowl and continue to beat until the frosting comes together.
- Serve: When you are ready to serve the cinnamon rolls, scoop a generous amount of frosting over the top of each roll. Serve cool or still slightly warm from the oven. Cinnamon rolls are best served the day the are baked. Do not frost until ready to serve.
Notes
*Cinnamon rolls will keep unfrosted in an airtight container at room temperature for 1-2 days. They can also be frozen for up to 1 month.
*Making the dough requires some patience. Cinnamon roll dough is very sticky until it has been properly kneaded. Allow the dough to stay in the bowl of the stand mixer until it begins to pull away from the bowl and the bowl looks relatively clean. Add a little more flour at a time if needed.
*The rolling method outlined in this recipe is slightly unconventional. I prefer it as I believe it makes for the most perfect spirals and really round rolls. If you’d prefer the traditional method, roll out your rectangle with the long side facing you. Roll the dough away from you into a tight roll. With the seam side on the bottom, cut the roll into 12 equal pieces using a sharp knife or dental floss.
*The best time to serve cinnamon rolls is 15-30 minutes after they have come out of the oven. They are still warm and gooey and the frosting won’t just melt off the top. Wait to frost rolls until you are ready to serve and only frost the rolls you are serving.
*Overnight Method: You can prepare these rolls the day before you intend to bake them. Once they are rolled up in a pan and have completed their second rise, cover the pan with plastic wrap and place in the refrigerator. Bake as directed in recipe the following day.
More vegan pastry recipes:
- Vegan Sugar Donut Holes
- Vegan Glazed Donuts
- Vegan Orange Cranberry Sticky Buns
- Vegan Apple Cider Donuts
Leave a Reply