Vegan Cinnamon Rolls
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My vegan cinnamon rolls are foolproof and bake up soft, fluffy, and gooey every single time. They’re perfect for making ahead, and they’re so good, even my non-vegan friends swear they taste better than classic ones.
I consider myself a cinnamon roll snob, and when my vegan cousin wanted to challenge me to develop a fully vegan cinnamon roll recipe, I was in. Now, being said snob, these rolls had to look and taste like any good cinnamon roll, and let me just say, these tick those boxes.
I tested this recipe more than twenty times (yes, twenty!) to get it just right, and along the way, I discovered the secret to an ultra-fluffy vegan dough: blooming the yeast with the butter and sugar together. I know that sounds unconventional- after all, the butter usually goes on after rolling- but this step completely transforms the texture.
Don’t let the yeast intimidate you either. I used to treat the bread-making module in culinary school, but learning the science behind yeast fermentation turned it into one of my favorite techniques.
The result? Bakery-worthy cinnamon rolls that are soft, gooey, and smothered in a luscious frosting that my non-vegan friends now request over the classic version.
Table of Contents
Why my vegan cinnamon rolls recipe will convert any non-vegan
- The perfect bakery-style texture. The frosting seeps into every layer, just like a bakery roll.
- Make-ahead friendly. Prep them the night before and bring them to room temperature before baking!
- No fancy vegan swaps. No obscure ingredients or complicated egg replacements here.
Key Ingredients
Find the printable recipe with measurements below.
- Vegan butter. This is what gives the dough its richness and that classic cinnamon roll flavor. I recommend using a high-quality vegan butter from a block (not a tub). I’ve tested this recipe with Miyoko’s Organic Vegan Butter and Earth Balance sticks, and it worked beautifully. Avoid margarine-style spreads, as they can make the dough greasy and heavy.
- Instant yeast. I use instant yeast because it’s fast-acting and reliable (perfect when you’re craving cinnamon rolls NOW). My go-to brands are Fleischmann’s Rapid Rise and Saf-Instant.
- White sugar. Or organic cane sugar.
- Plant-based milk. I’ve tested these rolls with almond, oat, and soy milk, and all yield soft, fluffy results. I recommend using unsweetened, room-temperature milk to keep the yeast happy and to prevent altering the dough’s flavor.
- All-purpose flour. Sifted to prevent any clumps.
- Salt.
- Filling. A classic blend of vegan butter, brown sugar, and cinnamon. I use the same butter as the dough to maintain consistency in flavor.
- Vegan cream cheese frosting. For a rich, tangy topping, I love using Tofutti Cream Cheese, Violife Cream Cheese, or Nature’s Charm Vegan Mascarpone, mixed with vegan butter and powdered sugar. A splash of vanilla extract takes it to the next level.
How to make vegan cinnamon rolls
Step 1- Activate the yeast by combining it with sugar and melted butter in a large mixing bowl.
Step 2- Make the dough. Slowly add in the flour.
Step 3- Knead gently until a smooth ball is formed (on a lightly floured surface).
Step 4- Rest. Place it in a greased bowl and cover it with a dish towel or plastic wrap until it has doubled in size, approximately 30 minutes.
Step 5– Roll the dough out into a rectangle that is approximately 1/4 inch thick. Brush the dough with melted vegan butter, then sprinkle with the cinnamon sugar filling.
Step 6- Slice. Roll the dough into a firm log, starting at the longer side of the rectangle close to you. Cut it into 12 pieces using a sharp knife or dental floss.
Step 7- Assemble and bake. Place the rolls into a greased baking dish and brush them with softened butter. Bake for 30 minutes.
Step 8- Frost. Once the rolls have been baked, assemble the frosting and frost the still-warm rolls.
What I learned during recipe testing
- Use a thermometer to ensure your plant milk is between 100°F and 110°F before adding the yeast. Too hot and you’ll kill it, too cold and it won’t activate properly.
- Roll out a thin dough. Lightly flour your work surface and rolling pin, then roll the dough out as evenly and thinly as possible. Thinner dough means more swirls of cinnamon sugar in every bite- that’s what makes these rolls look bakery-perfect.
- Choose your roll size. You can cut them tall for big, fluffy bakery rolls, or shorter if you prefer more individual servings. If you go shorter, plan on using two pans so they have room to expand.
- Manage stickiness like a pro baker. If your dough feels too sticky, dust with a bit of extra flour- but be sparing. Too much flour leads to dense, tough rolls. You’re aiming for dough that’s tacky but easy to handle (I demonstrate this in my recipe video as well).
- Frost when warm. Unless you want ultra-thick frosting, I recommend frosting the rolls while they are still warm. The frosting seeps into the base of the rolls, giving each one a gorgeous, sweet flavor.
Frequently asked questions
Yes! For overnight cinnamon rolls, prepare the recipe through the first rise, then cover the pan tightly and refrigerate overnight (up to 12 hours). The next morning, bring the rolls to room temperature (about 45-60 minutes before baking). This method not only saves time but also develops a deeper flavor in the dough.
Absolutely! I recommend a stand mixer with a dough hook attachment because it kneads the dough evenly without overworking it. Knead for about 5-6 minutes on medium-low speed until smooth and elastic (easy to pull).
Yes, you can freeze unbaked rolls right after shaping. Just place them on a tray, freeze until solid, then transfer to a freezer bag. Thaw overnight in the fridge, let them rise until puffy, then bake as directed.
Most often, the yeast was either expired or the milk was too hot, killing it. Always check the yeast’s date and test the temperature of your liquid before mixing.
Yes, I tested this with Bob’s Red Mill flour successfully. If you use other brands, please ensure they contain xanthan gum in the ingredients. You may need to add a splash of milk if the dough feels dry, as gluten-free flour tends to absorb more liquid. Alternatively, you can make my gluten-free cinnamon rolls.
Storage instructions
To store. Cinnamon rolls keep well at room temperature for 2-3 days when stored in an air-tight container.
To freeze. Place leftovers in a ziplock bag and store in the freezer for up to two months.
✅ Nutrition reviewed
Since this is a diet-specific dessert, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Vegan Cinnamon Rolls
Video
Ingredients
- 3 tablespoons vegan butter
- 1 cup almond milk
- 2 1/2 teaspoons instant yeast
- 1 tablespoon sugar
- 3 cups all-purpose flour
Filling
- 4 tablespoons vegan butter divided
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
Frosting
- 6 ounces vegan cream cheese or mascarpone
- 1/3 cup vegan butter
- 3 cups confectioners sugar
Instructions
- Add butter and almond milk to a large bowl. Heat in a microwave for 40 seconds. Remove from the microwave and stir in sugar. Once the butter is melted and the milk is cooled to 100-110°F, stir in the yeast. Set the mixture aside for 10 minutes.
- After 10 minutes, fold in the flour gradually, adding ½ cup at a time. ,
- Knead the dough until it comes together. Transfer the dough into a lightly greased bowl. Cover the dough with a clean cloth and let it rise for 30 minutes at a warm spot.
- Once doubled in size, punch down the dough and knead it until smooth.
- Roll out the dough to a ¼-inch thick rectangle.
- Brush three tablespoons of the vegan butter over the dough, and sprinkle it with sugar and cinnamon. Firmly roll the dough into a log shape.
- Cut the dough using a sharp knife or dental floss into 6 large or 12 smaller ones and arrange them into a 9 x 4-inch baking dish. Let the dough stand for 30 minutes. After 30 minutes, melt the reserved tablespoon of butter and use it to brush the rolls.
- Preheat oven to 375°F (190°C). Once hot, bake the rolls for 30 minutes.
- Make the frosting. In a bowl, add the vegan cream cheese, vegan butter, and confectioners' sugar. Beat the frosting with a hand mixer until smooth.
- Once the rolls are baked, let them cool for a few minutes before brushing the frosting on top to seep into the still-warm rolls. Serve immediately.
Notes
- Vegan butter brands: I highly recommend Mikoyo’s organic vegan butter or Earth Balance sticks. Please opt for vegan butter from a block, not a spread.
- Milk: Any dairy-free milk works.
- Gluten-free: Use Bob’s Red Mill gluten-free flour with added xanthan gum. Add a splash more milk if the dough is too thick.
- Overnight cinnamon rolls: Chill the shaped unbaked rolls in the fridge overnight. Simply bring them to room temperature before baking.
- Leftovers: Keep at room temperature, covered, for up to 3 days.
Nutrition
More vegan desserts
- Vegan blondies
- Vegan cheesecake
- Vegan cookie dough
- Vegan strawberry cake
- Or any of my vegan desserts
Originally published May 2023, updated and republished September 2025
I always thought cinnamon rolls are hard to make. But its easy!
Are you sure mascarpone is vegan? Isnt it cheese?
Cinnamon rolls are so tasty sweet. I actually never tried to make them.
Now I have chance!
If I need dairy free AND gluten free do you think I’d have the best results swapping the flour with this recipe for gf or using the GF recipe and using vegan ingredients? Thanks!
can i make it gluten free as well? i am gluten free and vegan.
You could try!
Can’t make till I know how much flour.
The recipe calls for 3 cups all purpose flour
You are missing the flour and its amount. I have a copycat Cinnabon recipe from years ago that makes 20 large buns and also used the kitchen twine to easily cut the dough. I also used a small sewing gauge to measure every 2 inches and notched the dough before using the twine. If you are interested in the recipe I can send it to you.
I usually look at your keto recipes, but I noticed your vegan recipes and the oatmeal cookies tasted just like the Sprout’s version except I do not refrigerate the dough in order to scoop smaller amounts and I ended up making 6 or 7 dozen with the dough spreading. They taste the same, but they are flatter and there are more of them. My daughter and son enjoy the cinnamon buns and cookies that I make each week.
Hi, no flour in the ingredients?
3 cups all-purpose flour 🙂