• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Desserts

    Vegan Cinnamon Rolls

    Published: Feb 26, 2019 Updated: Oct 14, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Cinnamon Rolls

    These vegan cinnamon rolls are hands down the best you’ll ever taste. Soft and puffy and packed with cinnamon sugar deliciousness. Simple recipe with spectacular results. 

    Vegan cinnamon rolls in a white baking dish.

    I made vegan cinnamon rolls! 

    And I have never been more proud.

    Hahaha, seriously though, I thought it would be quite a big deal to make cinnamon rolls from scratch, but really it’s so easy. 

    But I have to warn you, it’s not quick. You have to wait for the dough to rise two separate times. So there is a full two hours of waiting around. It’s not a fast recipe. 

    Super easy, but not fast. 

    You won’t mind though, when you have one of these warm from the oven with icing drizzled all over it, you’ll be smiling all over your face. 

    You’ll also love our vegan blueberry scones and our vegan crepes.

    Ingredients You’ll Need To Make Cinnamon Rolls

    Photo of the ingredients to make vegan cinnamon rolls

    Ingredient Notes

    • Vegan butter – can be salted or unsalted. The buttery flavor is really important to make the best cinnamon rolls. So coconut oil is not a good swap for the vegan butter. If you have an issue with getting vegan butter, then try our homemade vegan butter recipe. It is based on coconut oil but has all the buttery flavor. 
    • Light brown sugar – or dark brown sugar will both work great here.
    • Soy milk – could be switched for almond milk.
    Vegan cinnamon roll on a silver cake lifter.

    How To Make Vegan Cinnamon Rolls

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Prepare the dough:

    • Add all purpose flour, yeast, sugar and salt to a mixing bowl and mix it together. 
    Two photo collage showing dry ingredients for dough added to mixing bowl and mixed together.
    • Add vegan butter and soy milk to a microwave safe bowl and warm it in the microwave. You want it to be just warm to the touch but not hot. The vegan butter will be getting slightly melty but not all the way melted. If it’s hot to the touch then let it cool down a bit first, you want it warm not hot.
    • Pour the vegan butter/soy milk mix into the mixing bowl and mix into a dough. Then flour your hands and add some more flour on top of the dough and then start kneading, adding more flour as needed. 
    • Knead the dough for around 3 minutes until the dough is no longer sticking to your hands, and is nice and pliable. The time it takes is not precise, it would depend on how strong your hands are and how fast you knead, so go more by feel than time.  
    Two photo collage showing wet ingredients for dough added to mixing bowl and mixed into a dough.
    • Then spray the mixing bowl with non-stick spray, you can use the same mixing bowl, just clean it first, and then place the dough back into the bowl, cover it with a tea towel, and leave it to rise. The purpose of the non-stick spray is so that your dough doesn’t stick to the bottom of the dish. 

    Top Tip: Ideally your dough should rise in a warm place. So if ‘room temperature’ is on the warm side you’re good. I had to move my bowl out of the way of the air conditioning! Just keep that in mind, if the room is very cold, ideally you want to put it somewhere warmer to rise. 

    Two photo collage showing small ball of dough in mixing bowl and then the risen dough.

    Roll Out The Dough:

    • When your dough has risen, now it’s time to roll it out. 
    • Flour a surface and roll the dough out into a big rectangle. Well, that’s what you’re aiming for. As you can see ours was more of a giant circle, but you know… close enough. 
    Two photo collage showing rolling out the dough.

    Brush on vegan butter, cinnamon and sugar:

    • Brush on melted vegan butter. When you’ve brushed it on every corner, and there is melted butter left over, pour the rest out into the middle of the dough and spread it out with your brush. You want it on quite thick. 
    • Then comes a mix of brown sugar and cinnamon and you want to sprinkle that generously over the surface of the dough.
    Two photo collage showing brushing the rolled out dough with melted butter and then adding brown sugar.
    • And then you start rolling it into a tube shape. You want to roll it lengthways so it’s a long tube rather than a short fatter one. 
    Two photo collage showing rolling up the dough.

    Cut out the rolls:

    • Once rolled, you can use dental floss to cut the tube into 12 cinnamon rolls. You can use either dental floss or a serrated knife but I was amazed at how well dental floss works. 

    Top Tip: It’s best to use a plain unwaxed unscented dental floss for this. And after making these cinnamon rolls this is now an essential item in my baking cupboard. You just slide the dental floss under the roll of dough, cross it over the top and then pull. 

    • Place your cinnamon rolls into a 9×13 baking dish greased with non-stick spray. Cover them and leave to rise for another hour. Space them out a bit as they will spread out more as they rise. 
    Two photo collage showing cutting the dough into rolls and the rolls in a white baking dish.
    • When they have risen, brush the tops with melted vegan butter.
    Two photo collage showing the risen rolls in the white baking dish and then brushed with melted butter.
    • Place into the oven and bake at 350°F for 25 minutes until the tops are golden. They rise more in the oven so they fill the space beautifully.
    • Let them cool for a little bit and then drizzle with frosting. The frosting is a simple mix of powdered sugar and soy milk. 
    Two photo collage showing baked cinnamon rolls and then drizzled with icing sugar.

    Recipe Tips

    Measure your flour correctly. If you have a food scale then simply weigh out your flour for the most accurate results. If you don’t have a food scale then use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.

    The Frosting. We love the simple powdered sugar and soy milk combination for this icing sugar glaze. However, if you prefer a cream cheese frosting with your cinnamon rolls then try our vegan cream cheese frosting instead.

    Vegan cinnamon rolls topped with frosting in a white baking dish.

    Vegan Cinnamon Buns Q&A

    Can I make these gluten-free?

    Hmmm, I have no idea. I haven’t tried these as gluten-free and gluten-free flours do behave quite differently when making a dough. You could try it with a gluten-free all purpose blend but I don’t know exactly what the results will be.  

    Can you make these ahead?

    You can make the recipe up until the point that you cut them into rolls and place them into your baking dish. But then instead of letting them rise in the dish, cover the dish with plastic wrap and refrigerate. The next day, bring them out and let them rise and come to room temperature (about 60 minutes) before baking.  

    How do you store them?

    Keep them covered at room temperature where they will keep perfectly for around 2-3 days, or you can keep them covered in the fridge where they will stay good for up to a week. 

    Can you freeze them?

    Yes you can. Freeze the baked rolls and then let them thaw in the fridge and then bring them to room temperature on the countertop or warm them up before enjoying. 

    Vegan cinnamon rolls on a white plate.

    More Vegan Desserts

    If you love that cinnamon sugar combination thing – who doesn’t – then you’ll also love our vegan apple crisp, our vegan apple cake and our vegan pumpkin cake. 

    If it’s more dessert for breakfast that you’re after then our vegan apple muffins or vegan crepes will be happy to oblige. 

    Our vegan snickerdoodles are another recipe you won’t want to miss as is our vegan bread pudding.

    Vegan cinnamon rolls in a stack with the top one broken in half to show the center.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan cinnamon rolls in a white dish.

    Vegan Cinnamon Rolls

    These vegan cinnamon rolls are hands down the best you'll ever taste. Soft and puffy and packed with cinnamon sugar deliciousness. Simple recipe with spectacular results. 
    5 from 49 votes
    Print Pin Rate
    Course: Baking, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 2 hours hours 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 2 hours hours 40 minutes minutes
    Servings: 12
    Calories: 283kcal
    Author: Alison Andrews

    Ingredients

    For the Dough:

    • 3 cups All Purpose Flour (375g)
    • 1 Tbsp Instant Yeast
    • 2 Tbsp White Granulated Sugar
    • 1 tsp Salt
    • 3 Tbsp Vegan Butter (45g)
    • 1 cup Soy Milk (240ml)

    For the Filling:

    • ¼ cup Vegan Butter (56g) Melted
    • ¾ cup Light Brown Sugar (150g)
    • 1 Tbsp Ground Cinnamon

    For Brushing:

    • 2 Tbsp Vegan Butter (30g)

    For the Frosting:

    • 1 cup Powdered Sugar (120g)
    • 1 ½ Tbsp Soy Milk
    Prevent your screen from going dark

    Instructions

    • Add the flour, instant yeast, sugar and salt to a mixing bowl and mix together.
    • Add the vegan butter and soy milk to a microwave safe bowl and microwave until warm. It should be warm to the touch but not hot. I found 45 seconds to be enough for mine to come to the right temperature but they were straight from the fridge. The butter should have softened in the milk but not melted. If you feel the milk/butter mix and it’s hot, then let it cool down a little before you add it to the dry ingredients. It must be warm but not hot.
    • Add it into the mixing bowl and stir it into a dough. Then flour your hands and get in there with your hands and form it into a big ball of dough and start kneading it. Add more flour as needed and keep kneading it until the dough is pliable and no longer sticking to your hands at all (about 3 minutes).
    • Spray a bowl with non-stick spray and place the ball of dough into the bowl, cover with a tea towel and leave it to rise for 60 minutes.
    • After 60 minutes the dough should have risen quite a lot. Flour a surface and roll out the dough into a large rectangle.
    • Brush on the melted vegan butter. When you’ve brushed the butter into all the corners and edges of the dough, pour out the remaining butter into the center of the dough and then spread it out with the brush.
    • Mix the brown sugar and ground cinnamon together in a mixing bowl and then spoon this over the top of the melted vegan butter, sprinkling it evenly across the entire surface area of the dough.
    • Roll the dough, lengthways, into a tube shape. Roll it as tightly as you can.
    • Then use dental floss or a serrated knife to cut it into 12 cinnamon rolls. If the extreme edges of the roll are very uneven, you can just cut those off and then cut your 12 rolls.
    • Spray a 9×13 baking dish with non-stick spray and place the cinnamon rolls into the dish, spacing them out evenly. Then cover the dish and leave to rise for another 60 minutes.
    • After 60 minutes you will see that the rolls have expanded.
    • Preheat the oven to 350°F (180°C). Brush the tops and sides of the rolls with melted vegan butter.
    • Place into the oven to bake (uncovered) for 25 minutes until lightly browned on top.
    • Remove from the oven and allow to cool for a bit before adding the frosting.
    • Add the powdered sugar and soy milk to a bowl and mix in until smooth. I did this with a spoon and did not find it necessary to use a stand mixer.
    • When the rolls are still warm to the touch (but not crazy hot) add the drizzle. Use a teaspoon to drizzle on the frosting.
    • Serve the cinnamon rolls while still warm for the most delicious results.

    Video

    Notes

    1. Measure the flour correctly. Weigh the flour for the most accurate results or use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. 
    2. Soy milk. You can switch the soy milk for almond milk if you prefer.
    3. Make Ahead: You can make the recipe up until the point that you cut them into rolls and place them into your baking dish. But then instead of letting them rise in the dish, cover the dish with plastic wrap and refrigerate. The next day, bring them out and let them rise and come to room temperature (about 60 minutes) before baking.
    4. Storing: Keep your cinnamon rolls covered at room temperature where they will keep perfectly for around 2-3 days, or you can keep them covered in the fridge where they will stay good for up to a week.
    5. Freezing: Freeze the baked rolls and then let them thaw in the fridge and bring them to room temperature on the countertop or warm them up before enjoying. 

    Nutrition

    Serving: 1Cinnamon Roll | Calories: 283kcal | Carbohydrates: 49.8g | Protein: 4.3g | Fat: 7.2g | Saturated Fat: 2.7g | Sodium: 262mg | Fiber: 1.2g | Sugar: 24.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Minestrone Soup
    Vegan Pea Soup »
    4.9K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Tim says

      February 25, 2025 at 11:59 am

      Thank you! Excellent recipe, as usual! Be sure to wait for the final rise, it’s critical to getting a light fluffy texture.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        February 26, 2025 at 7:46 am

        Happy to hear you enjoyed the recipe Tim! Thanks so much for sharing and for your great review!

        Reply
    2. Katie says

      December 31, 2024 at 2:23 pm

      Would gluten free flour blend work in this recipe?

      Reply
      • Nadine @ Loving It Vegan says

        January 22, 2025 at 12:46 pm

        Yes it will!

        Reply
    3. Sherlyn says

      August 12, 2024 at 10:02 pm

      I loved them!! So good proud to be vegan5 stars

      Reply
      • Nadine @ Loving It Vegan says

        August 13, 2024 at 10:34 am

        So glad to hear you enjoyed the recipe Sherlyn! Thanks so much for your great review!

        Reply
    4. Hilda says

      January 26, 2024 at 3:53 pm

      Instead of all purpose flour, have you ever used part whole grain wheat flour, or spelt flour?
      Thank you!

      Reply
      • Nadine @ Loving It Vegan says

        February 07, 2024 at 8:46 am

        We have not Hilda. But you are welcome to try!

        Reply
    5. Anna says

      July 09, 2023 at 5:12 pm

      Sorry I did not review these before. I used to make them regularly for our youth group in the winter. We met in an unheated she and these were just the thing to keep us all warm. I then forgot about the recipe as so much changed through lockdowns and covid. Until just the other week one of our young people asked for cinnamon rolls. They came up trumps again. Thank you so much5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 12:34 pm

        That’s great Anna! Thanks for your awesome feedback and for your review!

        Reply
    6. Marie says

      May 28, 2023 at 7:30 am

      This recipe was super-easy to follow and we loved the taste and texture of these rolls. I’d like to maybe try a different icing recipe next time, as I found this one overtakes a little from the cinnamon flavor of the rolls. Or maybe I just put too much icing on them. But a lovely recipe regardless. Note to self to watch the baking time properly next time too, I got distracted and so they were in the oven for 33 minutes, and the outer ones are a little dry due to that. Thank you Alison, for another wonderful vegan recipe!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 2:02 pm

        Thanks for sharing and for your review Marie!

        Reply
    7. Janelle says

      May 13, 2023 at 10:43 am

      I’ve made these twice! The only change I made was adding finely chopped pecans into the cinnamon filling. My second batch turned out better than the first. First batch I didn’t roll out the dough thin enough, so they were chunky and unrolled themselves a bit. Also I haven’t got the hang of applying icing drizzle, so mine weren’t pretty. But both batches tasted amazing! Warm cinnamon rolls are heavenly to me. Also that dental floss trick worked great 💚 thank you!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 3:04 pm

        Thanks for sharing and for your great review Janelle!

        Reply
    8. Debbie says

      March 25, 2023 at 7:26 pm

      This recipe is also great for the Breadmaker – so happy I have found Loving it Vegan! Everything I have tried has been awesome!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 3:05 pm

        Awesome!! So glad it worked out Debbie! Thanks for your review!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    5 from 49 votes (14 ratings without comment)

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan tuna on an open faced sandwich on a wooden board.
      Vegan Tuna
    • Serving spoonful of vegan mac and cheese.
      The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan burritos stacked up on top of each other.
      Vegan Burrito
    • Vegan tofu scramble with sliced avocado and fried tomatoes on a white plate.
      Super Eggy Vegan Tofu Scramble
    • Thick slice of cashew cheese on a wooden board.
      Sliceable Cashew Cheese
    • Homemade vegan butter in a glass butter dish with a knife.
      Homemade Vegan Butter

    Veganuary

    • Vegan chop suey served in a black bowl.
      Vegan Chop Suey
    • Vegan German Potato Salad served in a black bowl.
      Vegan German Potato Salad
    • Vegan Italian Dressing
    • Vegan Thai Peanut Noodles in a black bowl.
      Vegan Thai Peanut Noodles
    • Slices of grilled vegan halloumi on a gray plate.
      Vegan Halloumi
    • Vegan stuffed mushrooms on a white plate.
      Vegan Stuffed Mushrooms

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.