Experience the ultimate comfort food with our fluffy vegan cinnamon rolls topped with luscious cream cheese frosting. Made entirely from scratch with plant-based ingredients, these cinnamon rolls are filled with fragrant cinnamon-brown sugar butter and free from dairy and eggs. Enjoy guilt-free indulgence without compromising on taste – better than Cinnabon!
The aroma of warm, fresh-baked cinnamon rolls always takes me back to two places: my childhood home on Christmas morning and passing by the Cinnabon kiosk at the mall. Trust me, nothing beat topping off a day of shopping at Aeropostale and Hot Topic with fried rice from Panda Express and an ooey-gooey cinnamon roll.
But since going vegan and moving to rural Maine, my options for delicious cinnamon rolls have been limited to canned versions. It’s just not the same. I’ve always wanted to make them from scratch, but it seemed intimidating. However, I recently dedicated an entire day to baking the best vegan cinnamon rolls I’ve ever tasted, and it was a blast! Sure, there were some mistakes made along the way, but after three batches, I finally nailed the perfect recipe.
These vegan cinnamon rolls are soft and fluffy, bursting with fragrant cinnamon-sugar vegan butter. They’re big and bold, perfect for a decadent brunch or an afternoon pick-me-up. And the best part? They’re smothered in a generous topping of creamy, tangy vanilla cream cheese frosting. Trust me, you don’t need a special occasion to treat yourself to this nostalgic, homemade sweet delight.
If you are looking for another delicious brunch treat, check out this Best Ever Vegan Banana Bread.
Jump to:
- Why You’ll LOVE these Fluffy Vegan Cinnamon Rolls
- Ingredients and Substitutions
- Special Equipment to Make These Cinnamon Rolls
- Let’s Talk About Yeast
- How to Make Vegan Cinnamon Rolls- Step by Step
- Tips and Variations
- Common Questions about Vegan Cinnamon Rolls
- Overnight Cinnamon Rolls
- Want to save this for later? Here’s how!
- Amazing Vegan Cinnamon Rolls with Cream Cheese Frosting
Why You’ll LOVE these Fluffy Vegan Cinnamon Rolls
- These cinnamon rolls are 100% vegan, meaning no animal products were used in the making of this recipe.
- The rolls are soft, fluffy, and have a gooey center that is perfectly sweet and cinnamony.
- The cream cheese frosting is tangy and sweet, adding the perfect balance of flavors to the rolls.
- They are perfect for a special weekend breakfast or brunch, but also great for any occasion.
- The recipe is easy to follow, and can be made by hand if you don’t have an electric mixer.
- You can make them ahead of time and refrigerate overnight, making them the perfect breakfast treat for busy mornings.
- The recipe yields 12 jumbo-sized cinnamon rolls, making it perfect for a crowd or to freeze for later.
Ingredients and Substitutions
Dough
- All-purpose flour: AP flour is the foundation of your cinnamon rolls and gives them their structure and texture. You can substitute with bread flour for a chewier, denser cinnamon roll. Unfortunately, this recipe can’t be made gluten-free with a simple 1:1 substitution.
- Granulated white sugar: White sugar serves two purposes in this recipe. It gives the dough flavor and feeds the yeast.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Vegan butter: This brioche dough requires a rich fat like butter to give it a tender crumb. In this recipe, I use Earth Balance salted butter sticks. Any vegan butter will do, though. I’ve seen recipes that use oil instead of butter, like vegetable, canola or coconut. Substitute one for one, if desired.
- Non-dairy milk: A full-fat non-dairy milk is recommended, like this creamy oat milk. You can use any plant-based milk, like almond, soy or coconut.
- Instant yeast: We’ll be using one packet, or ¼ ounce, of instant dry yeast. Yeast gives our cinnamon rolls their soft texture and incredible height. Instant yeast works quickly and doesn’t require proofing, making it easier to use than active yeast.
- Salt: We’ll be using ½ teaspoon of salt in the dough and a pinch of salt in the filling and frosting.
- Non-dairy creamer: The secret ingredient and hack that recently went viral on TikTok. Pouring warm non-dairy cream over our rolls right before baking will make them extra rich and moist. As the cream evaporates in the oven, the moisture will rise up into the dough creating an amazing gooey, “Cinnabon-like” texture.
Filling
- Vegan butter: Rather than spreading the butter directly on the dough and then sprinkling the cinna-sugar, we will be creating a paste. Soften ½ cup vegan butter in the microwave, around 10-15 seconds. Don’t melt it completely, as this will cause your filling to be too thin.
- Light brown sugar: Brown sugar gives our filling a deep molasses flavor. Feel free to substitute with dark brown sugar. However, I find that it causes the filling to spread too much.
- Cinnamon: The most important ingredient on your list! We’ll be using the ground kind, so leave the sticks in the pantry.
- Salt: Balances out the sweet flavor. I like using sea salt.
Frosting
- Powdered sugar: aka confectioners sugar or icing sugar. This is the base of our frosting.
- Vegan butter: It should be soft enough to easily poke your finger through. If not, microwave in increments of 5 seconds. Warning: If your vegan butter is too hard/cold when you add it in, it will make your frosting grainy.
- Vanilla extract: Vanilla compliments the tartness of the vegan cream cheese.
- Vegan cream cheese: Isn’t it amazing we live in a time where vegan cream cheese exists?! I used Vevan’s Uncream Cheese in this recipe, but feel free to use your favorite brand. No need to bring it up to room temperature; we’ll be adding it straight from the fridge.
- Lemon zest: Adding a bit of citrus zest to the cream cheese frosting gives it another level of flavor. Everyone who has tried my cinnamon rolls says it’s their favorite part.
Special Equipment to Make These Cinnamon Rolls
While these cinnamon rolls can be made with basic kitchen tools, there are a few pieces of equipment that can make the process easier and more efficient.
- Electric Stand Mixer: A stand mixer with a dough hook attachment will make kneading the dough a breeze and save your arms from getting tired. However, you can also mix and knead the dough by hand if you prefer.
- Kitchen Thermometer: A thermometer is essential for ensuring that the non-dairy milk is at the right temperature to activate the yeast. If you don’t have a thermometer, you can also test the milk by touching it with your finger. It should feel lukewarm but not hot.
- Rolling Pin: A rolling pin is necessary to roll out the dough into a large rectangle. If you don’t have a rolling pin, you can use a smooth, cylindrical object like a wine bottle or a clean, empty can.
- Unflavored Dental Floss: This may seem like an odd item to have on the list, but using dental floss to cut the cinnamon rolls creates a clean, even cut without squishing the rolls.
- 9×13 inch Baking Pan: This size of pan is perfect for baking 12 cinnamon rolls, with enough space for them to rise and expand in the oven.
While having these tools can make the process easier, don’t worry if you don’t have them all. You can still make delicious cinnamon rolls with just a few basic kitchen tools and a little bit of elbow grease.
Let’s Talk About Yeast
Choosing the right kind of yeast is crucial for the success of this recipe. I’ve decided to use instant yeast for a few reasons. Unlike active dry yeast, instant yeast doesn’t require proofing, which means it can be added directly to the dough without any additional steps. This saves time and hassle, especially for beginners.
Another advantage of instant yeast is its finer texture, which allows the dough to rise faster and more efficiently. This is especially important for high-fat doughs like the brioche dough used in these cinnamon rolls. Instant yeast granules also absorb moisture better and quicker than active dry yeast, resulting in a softer, fluffier texture.
But wait, why are we still dissolving the instant yeast with sugar in warm milk? While instant yeast is much more reliable than active dry yeast, there’s still a chance that it may not be active or may have lost its potency during storage. By dissolving it in warm milk with sugar, we can verify that the yeast is alive and kicking before we start making the dough. This simple step can save you a lot of frustration and disappointment in case the yeast turns out to be dead.
How to Make Vegan Cinnamon Rolls- Step by Step
- Dough
In a heat-safe bowl or large measuring cup, warm non-dairy milk to 100-110 degrees F. The easiest way to do this is by microwaving for 45-60 seconds in intervals of 15 seconds, stirring in between. Use a kitchen thermometer or simply touch it with your finger; it should feel lukewarm but not hot. Pour the milk into the bowl of an electric stand mixer.
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Sprinkle in the instant dry yeast, then whisk in granulated sugar and salt until dissolved. You should see the yeast begin to activate and bloom. Add in 5.75 cups of all-purpose flour. Attach the bowl to the mixer and fit it with a dough hook. Begin mixing on low speed for about 2 minutes, until combined. Increase speed to medium and mix for 25-30 minutes until the dough is smooth and elastic. Proper kneading is essential to achieving the desired texture of the dough. To check if the dough is properly kneaded, take a small ball of the dough and stretch it out to a rectangle. It should be thin enough to see light but should not tear. If it does, mix the dough for another 5 minutes and test it again.
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Cut the room temperature vegan butter into pieces, around ½ inch tabs. Add the butter into your dough on medium speed, piece by piece. Continue to mix for 10 minutes until the butter is well incorporated, and the dough forms into a ball. If the dough is sticking to the bottom of the mixer bowl, add in all-purpose flour (1 tablespoon at a time) until it becomes uniform and bounces back from the bowl.
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Transfer dough into a greased bowl and cover with a damp towel. Place in a warm spot to rise, aiming for a temperature range of 70-85 degrees F. A trick I like to use: Preheat your oven at its lowest temperature for 2-3 minutes, turn it off, and place the dough inside. Let the dough rise until it has doubled in size, 60-90 minutes.
- Filling
While the dough is rising, melt ½ cup vegan butter in a microwave until just softened. Mix in 1 cup brown sugar, 2 tablespoons cinnamon, and a pinch of salt until well combined. Set aside. If the filling is too loose, place in the refrigerator for 10 minutes to solidify.
- Assembly and Baking
Once the dough has finished rising, punch it down to release its gases and redistribute moisture. By deflating the dough, you stop fermentation to avoid over-proofing. Place the dough in the refrigerator for 10-15 minutes to cool.
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Transfer the cooled dough to a lightly floured hard surface. Knead the dough into a smooth ball and then begin stretching it into a rectangle shape. With a rolling pin, roll the dough into a 22” x 12” inch rectangle.
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Spoon the cinnamon filling onto the dough in even sections. With a spoon or offset spatula, spread the paste in a thin, even layer. With the short 12” inch side facing you, tightly roll the dough up into a tight log/cylinder. Make sure not to work too slowly, as the dough becomes hard to work as it warms at room temperature.
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Using a long piece of unflavored dental floss, cut the dough log into 12 equal rolls. Slide the floss underneath the dough log, twist around, and pull the ends across each other to slice.
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To prevent sticking, generously butter or grease a 9×13 inch pan, or two 9-inch cake pans. Arrange your rolls 1-2 inches apart, making sure not to over-crowd. Cover with a damp kitchen towel and place in a warm, draft-free spot to proof until the rolls have doubled in volume, which should take approximately 30-60 minutes. If you plan to make your cinnamon rolls for the next day, you can skip the above, cover the prepared cinnamon rolls with plastic wrap and place them in the refrigerator overnight.
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Preheat your oven to 350 degrees F. Warm up a cup of non-dairy coffee creamer in the microwave until it is warm to the touch, but not hot. Pour the creamer over the risen rolls. Place your rolls on the middle rack of your oven and bake for 25-30 minutes, or until the exterior is golden brown and the center is gooey but not raw. If the edges of your cinnamon rolls are becoming too brown, you can cover them with foil and continue baking.
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Once the rolls are done, remove the pans from the oven and let them cool for approximately 5-10 minutes.
- Frosting
While your rolls are rising, add 4 tablespoon of softened vegan butter and 8 oz of vegan cream cheese to the bowl of a stand mixer. Fit your stand mixer with a paddle attachment and beat on medium speed for approximately 5 minutes, or until the mixture is smooth and creamy.
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Add in half of the powdered sugar (1.5 cups), vanilla, 2 teaspoon of lemon zest, and a pinch of salt. Resume beating on medium speed until the ingredients are well incorporated. The frosting will be a bit loose, so cover it and place it in the refrigerator for 30-60 minutes.
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After the frosting has chilled, remove it from the fridge and add in the remaining powdered sugar (1.5 cups). Fit your stand mixer with a whisk attachment and mix on high until the frosting is creamy and velvety.
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Once your cinnamon rolls have cooled, use a spatula to spread the frosting over them. Serve and enjoy your delicious, homemade vegan cinnamon rolls with cream cheese frosting!
Tips and Variations
- The dough rising and proofing time can vary greatly based on the climate in your home. For a stable warm environment, you can use the “oven trick”. Preheat your oven at its lowest temperature for a few minutes, turn it off, and place your dough inside. This method works well for me and my dough typically rises within an hour.
- When baking the vegan cinnamon rolls, I prefer to use 8-9” round cake pans or 8”x12” inch baking dishes. Since these rolls are jumbo-sized, I usually split them into two vessels. Each dish can fit around six cinnamon rolls perfectly.
- Don’t be afraid to get creative with your frosting and filling! For the frosting, you can try swapping out the lemon zest for maple syrup or orange extract for a different flavor profile. To add more complexity to the cinnamon-butter filling, try incorporating cardamom, nutmeg or pumpkin spice. Have fun experimenting!
Common Questions about Vegan Cinnamon Rolls
Unfortunately, this recipe cannot be made gluten-free as it relies heavily on all-purpose wheat flour. Gluten-free baking is a science in itself, and it can be challenging to swap wheat flour with gluten-free flours and get the same results. However, there are several vegan gluten-free cinnamon roll recipes available online that you can try. Just be sure to check the ingredient list carefully and choose a recipe that uses gluten-free flours suitable for your dietary needs.
Yes, you can knead this cinnamon roll dough by hand. Follow Steps One and Two as instructed, but add melted vegan butter to the wet ingredients. Then, gradually add in the flour until the mixture becomes tacky. Turn the dough out onto a floured surface and knead by hand for 10-15 minutes until the dough is smooth. Proceed with Step Four.
Lumpy or grainy frosting is usually caused by the vegan butter being too cold. Make sure that the butter is soft enough that you can easily poke your finger through it. If your frosting is still lumpy, transfer it to a heat-safe bowl and microwave in increments of 15 seconds, stirring in between until it becomes smooth. Then continue with Step 14.
If the dough is too soft, it can be difficult to roll up without it losing its shape. To avoid this, work quickly and efficiently after spreading the cinnamon-butter mixture on the dough. If the dough becomes too soft, try to cool down your environment. In the winter, open windows and turn off heaters. In the summer, use air conditioning and fans. If the dough is still too soft, try the u0022cut-then-rollu0022 method: use a pizza cutter to slice the dough into 12 even strips, then roll each strip into a roll.
Overnight Cinnamon Rolls
Want to save time and have amazing vegan cinnamon rolls ready-to-bake as soon as you wake up? You can make these cinnamon rolls ahead of time and store them in the refrigerator or freezer for later.
Prepare the rolls up until Step 10–fill, roll, cut and place in greased baking dishes. Then, cover the rolls tightly with plastic wrap and place them in the refrigerator for up to 24 hours or in the freezer for up to 1 month.
When you are ready to bake, remove the rolls from the fridge or freezer and let them thaw and rise at room temperature. This could take several hours depending on the temperature and humidity of your kitchen. Once the rolls have doubled in size, continue on to Step 11 and bake.
Want to save this for later? Here’s how!
These cinnamon rolls are best served warm and fresh from the oven. However, if you happen to have any leftovers, there are a few different ways to store and enjoy them later on.
If you plan on eating them within the next 2-3 days, simply cover them tightly and store at room temperature. If you need to keep them for longer, store in the refrigerator for up to a week.
For longer-term storage, you can also freeze the cinnamon rolls. To do this, wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can last in the freezer for up to 1-2 months.
When you’re ready to enjoy them again, simply take them out of the freezer and let them thaw at room temperature for a few hours. Once thawed, you can reheat them in the microwave for about 30 seconds to make them soft and gooey again.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Amazing Vegan Cinnamon Rolls with Cream Cheese Frosting
Ingredients
Dough
- 5.75 cups all purpose flour + extra
- 2 cups non-dairy milk
- ½ cup granulated sugar
- ½ cup vegan butter room temperature
- ¼ oz packet instant yeast
- 1 teaspoon salt
- ½ cup non-dairy coffee creamer for pouring over
Filling
- 1 cup light or dark brown sugar packed
- ½ cup vegan butter
- 2 tablespoons cinnamon
- Pinch of salt
Frosting
- 8 ounces vegan cream cheese
- 4 tablespoons butter softened
- 3 cups powdered sugar separated
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
Instructions
- In a heat-safe bowl, warm non-dairy milk to 100-110 degrees F. Microwave for 45-60 seconds in intervals of 15 seconds, stirring in between. Use a kitchen thermometer or simply touch it with your finger; it should feel lukewarm but not hot. Pour the milk into the bowl of an electric stand mixer.
- Sprinkle in the active dry yeast, then whisk in granulated sugar and salt until dissolved. Add in 5.75 cups of all-purpose flour. Attach the bowl to the mixer and fit it with a dough hook. Begin mixing on low speed for about 2 minutes, until combined. Increase speed to medium and mix for 25-30 minutes until the dough is smooth and elasticised/bouncy. To make sure it is properly kneaded, take a small ball of your dough and stretch it out to a rectangle. It should be thin enough to see light, but should not tear. If it does, mix the dough for another 5 minutes and test it again.
- Cut the room temperature vegan butter into ½ inch tabs. Add the butter into your dough on medium speed, piece by piece. Continue to mix for 10 minutes until the butter is well incorporated and the dough forms into a ball. If the dough is sticking to the bottom of the mixer bowl, add in all-purpose flour (1 tablespoon at a time) until it becomes uniform and bounces back from the bowl.
- Transfer dough into a greased bowl and cover with a damp towel. Place in a warm spot to proof, aiming for a temperature range of 70-85 degrees F. Let rise until it has doubled in size, 60-90 minutes.
- While the dough is rising, melt ½ cup vegan butter in a microwave until just softened. Mix in 1 cup brown sugar, 2 tablespoons cinnamon and a pinch of salt until well combined. Set aside.
- Once it has finished rising, punch down the double-risen dough to release its gasses. Place in the refrigerator for 10-15 minutes to cool.
- Transfer dough to a lightly-floured hard surface. Knead the dough into a smooth ball and then begin stretching into a rectangle shape. With a rolling pin, roll dough into a 22” x 12” inch rectangle.
- Spoon cinnamon filling onto dough in even sections. With a spoon or offset spatula, spread the paste in a thin, even layer. With the short 12” inch side facing you, tightly roll dough up into a tight log/cylinder.
- Using a long piece of unflavored dental floss or a sharp knife, cut dough log into 12 equal rolls. Slide the floss underneath the dough log, twist around, and pull the ends across each other to slice.
- Butter or grease your pans and arrange rolls 1-2 inches a part. Make sure not to over-crowd. Cover with a damp kitchen towel and place in a warm spot until the rolls have doubled in volume, approximately 30-60 minutes.
- While rolls are rising, add 4 TBS softened vegan butter and 8 oz vegan cream cheese to a stand mixer bowl. Fit stand mixer with a paddle attachment and beat on medium speed until smooth, approx. 5 minutes.
- Add in half of the powdered sugar (1.5 cups), vanilla, 2 teaspoon lemon zest and a pinch of salt. Resume beating on medium speed until well incorporated. Don’t worry, it will be a bit loose. Cover and place in the refrigerator for 30-60 minutes.
- Preheat oven to 350 degrees F. Warm non-dairy coffee creamer in microwave until it is warm to the touch. Pour cream over the risen rolls. Place rolls on middle rack and bake for 25-30 minutes, until the exterior is golden brown and center is gooey but not raw.
- Remove pans from the oven and cool, approximately 5-10 minutes.
- Remove cream cheese frosting from the fridge and add in remaining powdered sugar (1.5 cups). Fit stand mixer with a whisk attachment and mix on high until creamy and velvety.
- Once rolls are baked and have cooled, spread frosting over rolls using a spatula. Serve and enjoy!
