Soft Vegan Cinnamon Rolls Recipe

Prepare to indulge in the ultimate comfort food with these soft, vegan cinnamon rolls that melt in your mouth with each bite. Warm, gooey, and oozing with cinnamon-sugar filling, these rolls deliver all the classic flavor you crave but are entirely plant-based, making them ideal for breakfast, dessert, or any time you want to treat yourself to something special. The fluffy dough rises to perfection, wrapping a sweet, spiced filling that caramelizes as it bakes, creating the irresistible, sticky centers cinnamon roll dreams are made of.

This recipe is perfect for those new to vegan baking, with easy-to-follow steps and tips on substitutions for common ingredients like dairy milk and butter, so you can enjoy these cinnamon rolls without compromise. With a few pantry staples and a bit of patience, you’ll be rewarded with soft, decadent rolls topped with a creamy, dairy-free glaze that ties everything together in blissful harmony. And if you’re lucky enough to have leftovers (which is rare!), we’ve got tips on how to keep them just as fresh and delicious for the next day.

Ready to fill your kitchen with the comforting aroma of fresh-baked cinnamon rolls? Let’s get started on this plant-based twist on a classic!

Ingredients

For the Dough:

350 g all-purpose flour (or 2 cups all-purpose + 1 cup whole wheat flour)
30 g granulated sugar (or coconut sugar for a lower glycemic index)
Pinch of salt
2 tsp active dry yeast (or instant yeast)
70 g vegan butter (melted; can substitute with canola or vegetable oil)
200 ml soy milk (or oat milk; see below for best options)

For the Cinnamon Filling:

100 g vegan butter (softened)
30 g brown sugar (reduce to taste for less sweetness)
4 tsp ground cinnamon

For the Frosting:

170 g powdered sugar
3 tbsp non-dairy milk
1 tsp vanilla extract

Instructions

Prepare the Dough:

In a large bowl, combine flour, sugar, salt, and yeast.
Warm the soy milk until it reaches about 40°C (105°F). Stir in the melted vegan butter.
Combine wet and dry ingredients, mixing until a sticky dough forms. Knead for about 5 minutes until smooth.
Cover with a cloth and let rise in a warm place for 1 hour or until doubled in size.

Make the Filling:

Mix softened vegan butter, brown sugar, and cinnamon in a bowl until well combined.

Shape the Rolls:

Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
Spread the filling evenly over the dough. Roll tightly from one long side to form a log and cut into 12 equal pieces.
Place rolls in a greased baking dish, cover, and let rise for another 30 minutes.

Bake:

Preheat your oven to 180°C (350°F).
Bake for 25-30 minutes until golden brown.

Prepare the Frosting:

Whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth.
Drizzle over warm rolls before serving.

Tips and Substitutions

Best Plant Milk to Use

For these cinnamon rolls, soy milk is recommended due to its higher fat content, which helps achieve a moist texture. Alternatives like oat milk or full-fat coconut milk can also work well but avoid low-fat options as they may yield drier rolls.

Oil Substitution

You can substitute coconut oil with other oils such as canola oil or vegetable oil. However, using vegan butter is preferred for flavor and texture.

Reducing Sweetness in Filling

To make the cinnamon filling less sweet, simply reduce the amount of brown sugar used. You can also add more cinnamon to enhance flavor without adding sweetness.

Storing Leftover Cinnamon Rolls

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. Reheat in the oven or microwave before serving.

Alternative Flour Options

You can use different types of flour such as whole wheat flour or spelt flour for added nutrition. If gluten-free is needed, opt for a gluten-free all-purpose blend like King Arthur’s Measure for Measure flour.

Enjoy your deliciously soft vegan cinnamon rolls!