If you’re a fan of soft, gooey cinnamon rolls, you’ll love this vegan version that delivers all the same indulgent flavor without any animal products. These homemade vegan cinnamon rolls are perfect for breakfast, dessert, or a special treat anytime. With a fluffy dough, rich cinnamon filling, and a luscious dairy-free glaze, this recipe hits all the right notes.
Whether you’re a seasoned baker or trying cinnamon rolls for the first time, this guide will walk you through every step of the process to guarantee success.
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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 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 your yeast. In a small bowl, combine the active dry yeast with the warm almond milk (around 100°F, not too hot) and a teaspoon of sugar. Stir gently, then let the mixture sit for about 5–10 minutes. It should start to bubble and foam, indicating that the yeast is activated and ready to work.
In a large mixing bowl, whisk together the sugar, melted coconut oil (or vegan butter), and the yeast mixture. Once combined, gradually add in the flour and salt. Stir with a wooden spoon until a rough dough begins to form.
Once the dough comes together, transfer it to a floured surface and knead for about 8–10 minutes. The dough should be smooth and elastic. If it feels too sticky, sprinkle a little more flour as needed. The kneading process helps develop the gluten, which is crucial for that fluffy, chewy texture we all love in cinnamon rolls.
Place the kneaded dough in a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours. The dough should double in size during this time.
Step 2: Prepare the Filling
While the dough is rising, prepare the cinnamon filling. In a small bowl, mix together the brown sugar and cinnamon. Set this aside, but keep the melted vegan butter or coconut oil handy, as you’ll need it soon for spreading onto the dough.
Step 3: Roll Out and Fill the Dough
Once the dough has risen, punch it down to release the air and transfer it back onto a floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼-inch thick. The shape doesn’t have to be perfect, but aim for a smooth, even surface for best results.
Brush the entire surface of the rolled-out dough with the melted vegan butter or coconut oil. Then, evenly sprinkle the cinnamon-sugar mixture across the dough, making sure to get it all the way to the edges for maximum flavor in every bite.
Step 4: Roll Up and Cut the Cinnamon Rolls
Starting from one of the longer sides of the dough rectangle, tightly roll the dough into a log. Use your fingers to pinch the seam closed so that it doesn’t unravel during baking.
With a sharp knife or a piece of dental floss, carefully slice the dough log into 12 even pieces. To use dental floss, slide it under the dough, cross the ends over the top, and pull tight to slice cleanly through the dough without squashing it.
Step 5: Second Rise
Place the cinnamon rolls into a greased baking dish, leaving a little space between each roll to allow for expansion during baking. Cover the dish with a towel and let the rolls rise for another 30–45 minutes. They should puff up and fill the gaps in the dish.
Step 6: Bake the Cinnamon Rolls
Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, bake them in the oven for 20–25 minutes, or until they are golden brown on the edges and the centers are cooked through.
While the cinnamon rolls are baking, prepare the glaze.
Step 7: Make the Vegan Glaze
In a small bowl, whisk together the powdered sugar, vanilla extract, and almond milk. Start with one tablespoon of almond milk and gradually add more until you reach your desired consistency. The glaze should be smooth and pourable but not too runny.
Step 8: Glaze and Serve
Once the cinnamon rolls are done baking, remove them from the oven and let them cool for 5–10 minutes. Drizzle the glaze generously over the warm cinnamon rolls, allowing it to seep into the crevices. You can serve them warm for the best flavor and texture, or store them for later and reheat before serving.
Enjoy your delicious, gooey, and sweet vegan cinnamon rolls!
Tips for Perfect Vegan Cinnamon Rolls
- Temperature matters: Make sure your almond milk is warm, not hot. Too hot will kill the yeast, and too cold won’t activate it properly.
- Knead well: Kneading the dough helps develop the gluten, which makes the rolls soft and chewy. Don’t skip this step!
- Rising environment: If your kitchen is cool, try placing the dough in an oven that’s been briefly warmed and then turned off. A consistent warm environment helps the dough rise well.
- Slicing trick: Using dental floss to cut the dough prevents the rolls from getting squashed, preserving the round shape.
Variations
Once you’ve mastered the basic vegan cinnamon roll recipe, feel free to experiment with variations:
- Pecan or Walnut Cinnamon Rolls: Add chopped pecans or walnuts to the filling for a crunchy texture.
- Orange Glazed Cinnamon Rolls: Swap out the vanilla extract in the glaze for a tablespoon of orange zest and a splash of orange juice for a citrusy twist.
- Maple Glaze: Replace the almond milk in the glaze with maple syrup for a richer, caramel-like sweetness.
Storage and Reheating
If you have leftovers (though that’s rare!), store the cinnamon rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week or freeze them for up to 3 months. When ready to serve, reheat them in the oven at 350°F for about 10 minutes or until warmed through.
