Wonderfully fluffy and richly spiced, these vegan cinnamon rolls are here to fulfil your breakfast dreams! These buns are made with an easy yeasted dough and a simple cinnamon filling, baked until golden and then drizzled in icing. Let’s get baking!
Table of Contents
Thought you had to miss out on perfectly fluffy cinnamon buns when you went vegan? Think again! This recipe is 100% dairy and egg free, but makes cinnamon rolls that are so rich and soft.
For a special breakfast you can’t go wrong with a dish of freshly baked vegan cinnamon rolls. The smell of them baking is completely irresistible!
Making your own cinnamon rolls at home does take time, but after you’ve kneaded the dough most of the remaining time is simply waiting! I personally find the process of rising, rolling and resting the buns to be like a relaxing ritual.
If you’ve never made a yeasted dough before, then get ready to discover its magic! We’ll show you step by step how to make these vegan cinnamon rolls…
Ingredient tips
Here’s what you’ll need to make these yummy cinnamon rolls:
Flour - We prefer to use all-purpose or plain flour. You can also use white bread flour, which can result in a slightly more chewy, sturdy texture.
Yeast - There are two basic types of dried yeast. We recommend instant yeast, which is also called easy bake or fast action yeast and is ready to use straight out of the packet.
Active dry yeast needs to be activated by mixing in warm water or milk before use. If you only have this type of yeast, you can still use it for this recipe, simply warm the oat milk to around 40℃ / 110℉, which should be just lukewarm to the touch, and whisk in the yeast. Set aside for 5 - 10 minutes until foamy and continue to make the dough.
It’s important to use dried yeast that is still fresh and not expired as otherwise your dough will not rise. We bake a lot so we buy tins of yeast which we store in the fridge. Individual packets are also a really convenient option as they last for a long time in the cupboard.
Sugar - For the dough we use regular white sugar - caster or granulated is fine.
In the filling, we like to use brown sugar for extra caramel flavour. We’ve tested the recipe with light and dark brown sugar and both work well, so choose whichever you prefer.
For the optional icing you’ll want some icing sugar, aka powdered or confectioner's sugar.
If you are in the US, look for an organic or vegan certified sugar which doesn’t use bone char in the processing.
Cinnamon - The essential ingredient for these rolls! Feel free to tweak the amount to your tastes.
Vegan butter - This goes in both the dough and filling. Our preference is a block style vegan butter, rather than a soft spreadable kind. We really like Naturli, or Flora Plant Butter.
Oat milk - We like to use organic oat milk in the dough and icing. Other plant-based milks such as soy or almond can also be used.
Step by step pictures
You can find the full recipe with quantities and detailed instructions in the recipe card, but here's a visual step by step guide:
Dough
Step 1 - For the dough, first combine the flour, yeast, sugar and salt in a mixing bowl.
Step 2 - Stir together the oat milk and melted vegan butter and add them to the mixing bowl.
Step 3 - Mix until it all comes together into a rough dough.
Step 4 - Tip the dough out onto a lightly flour-dusted work surface and knead for five to eight minutes.
Step 5 - Shape the dough into a ball and place it in a lighly greased, large bowl.
Step 6 - Cover the bowl with a damp tea towel and let the dough rest in a warm spot for about an hour, or until doubled in size.
Filling and shaping
Step 7 - To make the filling, melt the vegan butter and combine it with the ground cinnamon and brown sugar.
Step 8 - Tip the risen dough out onto a lightly dusted wooden board or work surface, and roll it out into a large rectangle, about 18 x 10 inches (45 x 25 cm) wide and ¼ inch (5 millimeters) thick.
Step 9 - Spread the cinnamon filling equally across the rolled out dough.
Step 10 - Starting at a long side, gently roll up the dough into a rope.
Step 11 - Using a sharp knife, cut the rope into equal pieces.
Step 12 - Place the rolls in a deep 9 inch (23 cm) square baking pan, cut sides up up, leaving some space for them to rise.
Rising and baking
Step 13 - Rest the rolls in the tin, covered again with the damp tea towel, for another 30 minutes. In the meantime, preheat the oven.
Step 14 - Bake the vegan cinnamon rolls at 180℃ (350℉) for 25 minutes, until the tops are golden.
Step 15 (Optional) - For the icing, stir together icing sugar, vanilla extract and just enough plant milk to make a very thick icing that is just only liquid. Wait about 10 minutes after the buns come out the oven, then drizzle the icing on the buns while they are still warm.
Check out some other ideas for the icing in the variations below!
Overnight method
If you want freshly baked cinnamon rolls in the morning, here’s how you can do it. Make the dough on the evening before and do the first rise as normal. Then form the rolls and place them in your baking dish.
Cover the dish and leave the rolls for their final rise in the fridge overnight. Get the dish out in the morning and leave them on the side whilst the oven preheats. Then simply bake and enjoy!
Variations
One of my favourite ways to vary this recipe is to make Apple & Cinnamon Rolls. Simply add 1-2 diced apples on top of the cinnamon filling before rolling up the dough.
Fancy Vegan Chocolate Swirl Buns instead? Leave out the cinnamon and add 85g or 1 cup chopped dark chocolate to the filling mixture.
For a citrusy twist you can add in some orange or lemon zest to the dough and use lemon juice instead of plant milk in the icing.
You can also experiment with other add-ins to the filling such as extra spices like cardamom and ginger, or ground nuts.
We've included a basic icing in the recipe, but if you fancy a vegan cream cheese frosting instead then combine 112g or ½ cup vegan cream cheese (such as violife), 90g or ¾ cup icing/powdered sugar and ¼ teaspoon vanilla extract in a mixing bowl and whip with an electric whisk until smooth and creamy.
Serving and storage
These vegan cinnamon rolls are best enjoyed freshly baked and still warm.
If you have leftovers, transfer to an airtight container and store for up to three days.
We like to reheat our rolls to refresh them.
To reheat cinnamon rolls in the oven, brush them with melted vegan butter, or sprinkle with water and place them in the oven at 180℃ / 350℉ for 10 minutes. Covering with foil or a lid will keep in more moisture.
To reheat a cinnamon roll in the microwave, place on a microwave safe plate and either sprinkle a bit of water on top, or cover with a wet paper towel. Microwave for 15-30 seconds depending on the power of your microwave.
FAQs
Several factors can contribute to poor rising of dough. The most likely issue that causes dough to not rise is expired yeast.
Temperature is also an important factor - if the liquid you add to the dough is too hot (over 48℃ / 120℉) it will cause the yeast to die and your dough won't rise. Whereas, if it is too cold where you leave your dough to rise, the yeast will be very slow to activate and your dough will take a long time to rise.
Ideally dough should be put in a warm, but not too hot, place to rise. 25℃ / 77℉ is the optimum temperature for yeast activity. This could be on your counter on a warm day.
We often prove our dough in the oven. To create a warm environment you can either briefly preheat the oven and then switch it off, or use the heat from the oven light if it doesn't get too hot.
Yes, you can! To freeze the rolls before baking, shape the rolls but place them in a freezer safe pan, wrap and freeze them for up to 1 month. Thaw overnight in the fridge and do the final prove and bake as normal.
You can also freeze baked cinnamon rolls. When completely cool, wrap and freeze in an airtight container, then defrost or reheat in the microwave or oven. You can freeze them iced, or ice just before serving.
We've found it best to wait for at least 10 minutes after baking before icing your rolls. If you add the frosting too soon, it will melt and slide right off the rolls!
More vegan breakfast recipes
We hope you enjoy these yummy vegan cinnamon rolls! If you’re planning a lovely vegan brunch or want more vegan breakfast inspiration, try these recipes too:
Easy Vegan Crepes (Just two ingredients!)
Vegan Granola - it’s so easy to make and customise!
And our smoky and totally yummy Tofu Bacon.
📖 Recipe
Vegan Cinnamon Rolls
Ingredients
Dough
- 3 cups (375 g) all purpose / plain flour
- 1 packet (2 ¼ tsp / 7 g) instant yeast
- 2 tbsp (25 g) sugar
- ½ tsp salt
- ¼ cup (55 g) vegan butter melted
- 1 cup (240 ml) plant-based milk we use oat milk
Filling
- ¼ cup (55 g) vegan butter melted
- ¼ cup (50 g) brown sugar
- 1½ tbsp cinnamon
Icing (optional)
- 1 cup (130 g) powdered sugar / icing sugar
- 1 - 2 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
Dough
- In a large mixing bowl, combine the flour, yeast, sugar and salt.3 cups (375 g) all purpose / plain flour, 1 packet (2 ¼ tsp / 7 g) instant yeast, 2 tbsp (25 g) sugar, ½ tsp salt
- Melt the vegan butter, combine it with the plant milk and add this wet mix to the mixing bowl with the dry ingredients.¼ cup (55 g) vegan butter, 1 cup (240 ml) plant-based milk
- Mix with a silicon spatula or wooden spoon until it comes together into a rough, loose dough.
- Tip the dough out onto a lightly flour-dusted work surface or wooden board, and using your hands knead the dough for 5 to 8 minutes, until it becomes uniform, smooth and elastic and stops sticking to your hands.Stretching and folding is a good way to effectively knead the dough. If you have warm hands, the dough can still stick to your hands after it has been kneaded. Just scrape it off your hands and move on.
- Roughly shape the dough into a ball (you can do this by repeatedly tucking the sides of the dough under itself with the edge of your palms). Place the dough inside a large, lightly greased mixing bowl, cover it with a damp tea towel and leave to rest in a warm place for one hour, but at least until doubled in size. If you're in cold weather and it's tricky to find a warm place, stick it in the oven with just the light on, which will keep it cozy.
Filling and Baking
- Melt the vegan butter for the filling, add the brown sugar and cinnamon and stir it together well to combine.¼ cup (55 g) vegan butter, 1½ tbsp cinnamon, ¼ cup (50 g) brown sugar
- Tip the dough out onto the lightly dusted work surface or wooden board and with a rolling pin roll it out into a large rectangle approximately 10" x 18" (25 x 45 cm) in size and ¼ inch (5 mm) thick.
- Spread out the filling across the rolled out dough, distributing it evenly.
- Using just minimum pressure, roll up the dough into a log starting from one of the long sides.
- Use a sharp knife to cut the log into 9 equal pieces. We like to first mark out lines before actually cutting to make sure we end up with the right number of rolls. You might want to cut a slightly different number of pieces, depending on the shape of your baking pan.
- With their pretty sides up, space out the cut rolls in a 9" / 23cm square baking pan, to leave some room for them to expand during the final rise.
- Cover again with the damp tea towel and leave to rest for another 30 minutes in a warm place. In the meantime, preheat the oven.
- Bake the cinnamon rolls at 180℃ (350℉) for 25 - 30 minutes, until the tops are golden brown.
- Enjoy while still warm and fresh or let cool down completely before storing in an airtight container to keep them moist.
Icing (Optional)
- To make the icing, gradually add the plant milk to the powdered (icing) sugar and vanilla extract. Add only small amounts of plant milk at a time and stir well in between. When you have added just enough plant milk, the icing will suddenly come together.1 cup (130 g) powdered sugar / icing sugar, ½ tsp vanilla extract, 1 - 2 tbsp plant-based milk
- The constistentcy to aim for is very thick, but just about liquid. You can adjust the consistency by adding small amounts of icing sugar or plant milk.
- Ice the cinnamon rolls after they have cooled down for at least ten minutes and enjoy!
Notes
Nutrition
This information is calculated per serving and is an estimate only.
A says
Rolls turned out hard/crispy instead of soft. What did I do wrong? I followed the directions as best I could. I made no substitutions.
Sophie and Paul says
Hey, Sorry to hear that! They are always soft for us, with a slightly crisp crust when they are fresh. How did you measure your flour? We highly recommend weighing all your ingredients for the best results. Using cups to measure flour can easily result in using significantly more flour if you scoop it directly from a container and this would make the dough much drier and result in a harder texture when baked. The other potential reason cinnamon rolls turn out not so soft is if your yeast wasn't active or fresh enough, did your dough nicely double in size before you formed the rolls? If you have other problems with baking, it could also be that your oven runs hotter than it says and this could also lead to over crispy rolls. Hope these tips help and you have success next time! Sophie