Vegan Cinnamon Rolls

These easy vegan cinnamon rolls are just like the real thing, but with no dairy and no eggs! Fluffy, sweet, and a bit chewy, these are everything you've ever dreamed of in a cinnamon roll.

These easy vegan cinnamon rolls are just like the real thing, but with no dairy and no eggs! Fluffy, sweet, and a bit chewy, these are everything you’ve ever dreamed of in a cinnamon roll.


for the dough:

for the filling:

for the frosting:


make the dough:

  1. Combine the flour, sugar, and salt in a large bowl (use the bowl of your stand mixer if you have one) and mix to combine. Mix in the yeast. Add the lukewarm nondairy milk and the melted butter and mix to create a shaggy dough using a danish dough whisk or a large wooden spoon.
  2. If you have a stand mixer, mix using the dough hook on low speed for 7-8 minutes, until smooth. If you are kneading by hand, dump the dough onto a lightly floured solid surface and knead for 10-12 minutes, until smooth. The dough should be tacky but not terribly sticky.
  3. Oil your hands with spray oil, then remove the dough from the bowl and form into a ball by stretching the dough from the sides around to the bottom. Spray the bowl with the oil, then place the dough seam-side down in the bowl. Spray the top of the dough with the oil, then cover the bowl with plastic wrap.
  4. Let rise in a warm place* for 60-90 minutes, until doubled in size.

form the rolls:

  1. Combine the granulated sugar, cinnamon, and flour for the filling in a small bowl. Grease a 8×12″ baking dish with spray oil.
  2. When the dough is done rising, use some spray oil to grease a solid work surface and dump the dough out of the bowl. Use a rolling pin to roll into a 12×15″ rectangle.
  3. Use a silicone pastry brush to spread a thin layer of almond milk on top of the dough, then sprinkle the filling all across, leaving a 1/2″ at one side to help the edges seal.
  4. Roll the dough from the short edge into a tube. When you reach the edge that wasn’t covered by the filling, pinch the seam to seal.
  5. Take a long piece of dental floss and bring it under the tube of dough. Cross the floss across the top, then pull tight to cut the roll. Cut the roll into 10 even pieces and arrange in the baking dish with about 1 inch between rolls.
  6. Cover the dish with plastic wrap and refrigerate overnight.
  7. The next morning, remove the rolls from the fridge (they should have gotten a bit puffy) and let sit for 30 minutes. While the rolls rest, preheat oven to 350ºF.
  8. Remove the plastic wrap and bake for about 30 minutes, rotating halfway thorough, until golden brown.
  9. While the rolls bake, combine the ingredients for the frosting, starting with just 3 Tbsp of the non-dairy milk. Stir, then add more milk as necessary 1 tsp at a time. If you accidentally add too much liquid, just stir in more powdered sugar.
  10. When the rolls are done baking, remove from the oven and let sit 5 minutes. Drizzle the rolls with the frosting and serve immediately. Enjoy!