The Best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe
Introduction
These vegan cinnamon rolls are soft, fluffy, and irresistibly gooey—perfect for a cozy breakfast or sweet snack. Made without any animal products, they still deliver rich buttery flavor and that classic cinnamon swirl everyone loves.
Ingredients
- 1 batch vegan buttermilk (236ml soy milk + 1 tbsp apple cider vinegar)
- 75 g vegan butter (block-style, melted)
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon sea salt
- 60 g vegan butter (block-style, softened)
- 60 g brown sugar (light muscovado recommended)
- 1 tablespoon ground cinnamon (up to 1½ tbsp depending on taste)
- 200 g powdered sugar (icing sugar)
- 3-4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare vegan buttermilk by mixing soy milk with apple cider vinegar and let it sit. Melt the vegan butter gently until just melted without heating.
- Step 2: Combine melted butter, vanilla extract, and vegan buttermilk. In a large bowl, whisk flour, granulated sugar, yeast, and salt. Pour wet ingredients into dry and mix with a spatula until a shaggy dough forms.
- Step 3: Turn dough onto a clean surface and knead by hand for 5-7 minutes until smooth. Avoid adding extra flour; use a dough scraper to handle stickiness and wash hands if needed.
- Step 4: Lightly grease a clean bowl, place dough inside, cover tightly with plastic wrap, and proof in a warm spot for 1-2 hours until doubled in size.
- Step 5: Punch down the dough, roll out on lightly floured surface into approximately an 11″x16″ rectangle.
- Step 6: Spread softened butter evenly over dough, then sprinkle brown sugar mixed with cinnamon across the surface.
- Step 7: Roll dough tightly into a log, mark into 9 equal portions, and cut carefully using unflavored tooth floss or a sharp knife.
- Step 8: Arrange rolls in a parchment-lined baking dish, cover with plastic wrap or foil, and proof again in a warm place for 1-2 hours until doubled. For overnight prep, refrigerate up to 24 hours and then let rise at room temperature for 2 hours.
- Step 9: Preheat oven to 175°C (347°F). Bake cinnamon rolls for 20-24 minutes until light golden on top. Let cool for 15 minutes.
- Step 10: Prepare icing by whisking powdered sugar, non-dairy milk, and vanilla until smooth. Drizzle generously over warm rolls before serving.
Tips & Variations
- Use light muscovado sugar for a deeper, richer flavor in the filling.
- Adjust cinnamon quantity based on your preference—add a little extra for a spicier kick.
- Unflavored tooth floss works best for cleanly slicing the rolls without squashing them.
- For a nutty twist, sprinkle chopped walnuts or pecans over the cinnamon sugar before rolling.
- Make the dough the night before and refrigerate for a slow overnight rise, allowing more flavor development.
Storage
Store leftover cinnamon rolls tightly covered or in an airtight container. They keep well at room temperature for up to 2 days or in the refrigerator for 5 days. To enjoy after refrigeration, remove them about an hour before serving to bring back softness. Reheat gently if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of non-dairy milk for the vegan buttermilk?
Yes, any unsweetened plant-based milk like almond, oat, or cashew milk works well. Just add the apple cider vinegar to create the vegan buttermilk substitute.
Do I need instant yeast or can I use active dry yeast?
Instant yeast is preferred because it can be mixed directly with dry ingredients and activates faster. If using active dry yeast, dissolve it in warm vegan buttermilk first and let it foam before adding to flour.
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The Best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe
- Total Time: 3 hours 35 minutes
- Yield: 9 servings 1x
- Diet: Vegan
Description
These vegan cinnamon rolls are soft, fluffy, and gooey, perfect for a comforting breakfast or sweet treat. Made without any dairy or eggs, they use vegan buttermilk and butter for richness and a tender crumb. The dough requires two proofs for a light texture, and the rolls are filled with a cinnamon-brown sugar filling, then baked to golden perfection and topped with a smooth vegan icing.
Ingredients
Scale
Dough
- 236 ml soy milk + 1 tbsp apple cider vinegar (vegan buttermilk)
- 75 g vegan butter (block-style, melted)
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon sea salt
Filling
- 60 g vegan butter (block-style, softened)
- 60 g brown sugar (light muscovado recommended)
- 1 tablespoon ground cinnamon (up to 1½ tbsp, depending on taste)
Icing
- 200 g powdered sugar (icing sugar)
- 3–4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Read Recipe Thoroughly: Before starting, read the entire recipe carefully and measure ingredients precisely using a digital kitchen scale for the best results.
- Prepare Vegan Buttermilk & Melt Butter: Mix soy milk with apple cider vinegar to create vegan buttermilk. Slowly melt 75 g vegan butter over low heat or in the microwave, ensuring it’s just melted and not heated too much.
- Make Dough: Combine the melted butter and vanilla extract into the vegan buttermilk. In a separate large bowl, whisk together flour, granulated sugar, instant yeast, and sea salt. Pour the wet mixture into the dry ingredients and stir with a spatula until a shaggy dough forms.
- Knead Dough: Turn the dough onto a clean, dry surface and knead by hand for 5–7 minutes until smooth and elastic. The dough will initially be sticky; avoid adding extra flour. Use a dough scraper to manage stickiness as needed.
- First Proof: Lightly grease a clean bowl with oil, place the dough inside, and cover tightly with plastic wrap. Leave it in a warm spot for 1–2 hours until it doubles in size.
- Shape Dough: Punch down the dough to release air, then roll it out on a lightly floured surface into an 11”x16” rectangle.
- Fill Rolls: Evenly spread the softened butter over the dough rectangle. Combine brown sugar and cinnamon, then sprinkle this mixture evenly over the butter.
- Roll and Cut: Tightly roll the dough into a log from the long edge. Mark the log into 9 equal parts. Use unflavored dental floss or a very sharp knife to cut the log into individual rolls with slow, steady pressure.
- Second Proof: Arrange the rolls in a 10.5”x7.5” parchment-lined baking dish. Cover with plastic wrap or foil and proof in a warm place for 1–2 hours until doubled in size. For overnight preparation, refrigerate for up to 24 hours and then allow to come to room temperature for about 2 hours before baking.
- Bake: Preheat the oven to 175°C (347°F). Bake the rolls for 20–24 minutes until the tops are lightly golden brown. Allow to cool slightly for 15 minutes before icing.
- Prepare Icing and Finish: Whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle or swirl the icing over the warm cinnamon rolls.
- Storage: Store any leftovers tightly covered or in an airtight container. They keep at room temperature for 2 days or refrigerated for up to 5 days. Let refrigerated rolls soften at room temperature for about an hour before serving.
Notes
- Use a digital kitchen scale for accurate measurements and best results.
- Softened and melted vegan butter are used in different steps; be sure to follow accordingly.
- Do not flour the surface excessively during kneading to maintain dough texture.
- Unflavored dental floss is the best tool for cutting cinnamon rolls evenly and cleanly.
- For an overnight option, proof the shaped rolls in the fridge for up to 24 hours before baking.
- Adjust cinnamon quantity in filling according to your preferred taste intensity.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: vegan cinnamon rolls, vegan cinnamon roll recipe, vegan breakfast, soft cinnamon rolls, fluffy cinnamon rolls, vegan baking
