These easy Vegan Cinnamon Rolls are everything you love about the classic, with no dairy and no eggs. They bake up fluffy and a little chewy, with gooey cinnamon ribbons and a vanilla-sweet frosting that melts into the warm spirals. If you love a cozy kitchen on weekend mornings, this is your new ritual. The cinnamon aroma alone is worth the rise time.

Weekend Ritual, Guaranteed Smiles.

There is something about a pan of cinnamon rolls that slows everyone down in the best way. I mix the dough the night before, let the shaped rolls chill, then bake in the morning while the coffee brews. The first swirl is always for the most impatient person in the room, sometimes me.

I keep the technique simple. Lukewarm plant milk, a gentle knead, a patient rise. Floss for slicing so the spirals stay tight. The frosting is quick whisked and poured over while the rolls are still warm, so it sinks into every layer. If friends are staying over, I double the batch and bake two pans side by side.

My faves:

  • Orange zest in the filling for brightness.
  • A pinch of cardamom with the cinnamon.
  • Extra frosting parked on the table for dipping.
  • Here is exactly how I make it.

Here’s exactly how I make it.

Ingredients You’ll Need

  • All-purpose flour — Gives a tender crumb that still holds a tight spiral. Bread flour works for extra chew.
  • Granulated sugar — Feeds the yeast and sweetens the dough and filling. Coconut sugar works in the filling for caramel notes.
  • Salt — Balances sweetness and strengthens gluten.
  • Active dry yeast — Lifts the dough. Instant yeast also works, reduce the first rise slightly.
  • Non-dairy milk, lukewarm — Hydrates and tenderizes. Aim for warm to the touch, about 100 to 110°F (38 to 43°C).
  • Vegan butter, melted — Enriches the dough and keeps it soft. Refined coconut oil is a workable swap.
  • Cinnamon — The star of the filling. Add a pinch of cardamom for depth.
  • Powdered sugar + vanilla — Quick frosting that melts into the warm rolls.

How to Vegan Cinnamon Rolls (Step-by-Step)

Clear, no-stress steps for fluffy rolls.

1) Mix and Knead

  1. In a bowl, whisk together flour, sugar, and salt, then stir in yeast.
  2. Add lukewarm non-dairy milk and melted vegan butter. Mix to a shaggy dough.
  3. Knead until smooth and elastic, about 7 to 8 minutes in a mixer on low, or 10 to 12 minutes by hand. The dough should be tacky, not sticky.

2) First Rise

  1. Lightly oil the bowl and the surface of the dough.
  2. Cover and let rise in a warm spot until doubled, about 60 to 90 minutes. A fingertip dent should spring back slowly.

3) Roll, Fill, and Shape

  1. Lightly oil your work surface, then roll the dough into a 12×15 inch rectangle.
  2. Brush a thin layer of non-dairy milk over the dough so the filling adheres.
  3. Sprinkle the cinnamon-sugar filling evenly, leaving a clean 1/2 inch strip on one long edge.
  4. Roll up from the opposite long edge into a tight log. Pinch the seam to seal.

4) Slice and Arrange

  1. Slide dental floss under the log, cross the ends, and pull to cut. Repeat for 10 even pieces.
  2. Arrange in a greased 8×12 inch pan with about 1 inch between rolls.

5) Chill Overnight, Then Proof

  1. Cover the pan and refrigerate overnight. The rolls will puff slightly.
  2. In the morning, remove from the fridge and rest at room temperature for about 30 minutes while you preheat the oven to 350°F (177°C).

6) Bake and Frost

  1. Bake on the center rack for about 30 minutes, rotating once, until the tops are golden and the centers look set. An internal temp near 190 to 195°F (88 to 91°C) is a good cue.
  2. Whisk powdered sugar, vanilla, and non-dairy milk to a pourable frosting.
  3. Cool the rolls in the pan for 5 minutes, then drizzle generously. Serve warm.

Variations

  • Orange Cardamom: Add orange zest to the filling and a splash of orange juice to the frosting. Cardamom pairs beautifully with cinnamon.
  • Maple Pecan: Sprinkle chopped pecans over the filling and use maple syrup to thin the frosting.
  • Chocolate Swirl: Scatter mini dairy-free chocolate chips over the filling for a cocoa-laced spiral.
  • Sticky-Bun Style: Line the pan with a thin layer of brown sugar and vegan butter before adding rolls for a glossy bottom.

Make-Ahead, Storage & Reheating

  • Overnight plan: Follow the recipe as written. Shape, pan, cover, and refrigerate. Bake in the morning.
  • Same-day option: After shaping, let the rolls rise at room temp until puffy, 30 to 45 minutes, then bake.
  • Storage: Cover cooled rolls and refrigerate up to 3 days.
  • Freeze: Freeze baked, unfrosted rolls up to 2 months. Thaw overnight in the fridge.
  • Reheat: Warm at 300°F (150°C) for 8 to 10 minutes. Add fresh frosting after heating.

Vegan Cinnamon Rolls FAQS

Can I use instant yeast instead of active dry?

Yes, swap 1:1. Expect slightly faster rises, so start checking earlier.

Do I have to chill overnight?

No. You can do a same-day rise until puffy and bake immediately. The overnight rest develops flavor and makes mornings easier.

Why are my rolls dense?

Usually under-kneading or a cool rise. Knead to elasticity and let the dough double in a warm spot.

Can I add nuts or raisins?

Absolutely. Sprinkle a handful over the filling before rolling.

Print Recipe Save it for later

Vegan Cinnamon Rolls

Fluffy, chewy, and sweet—these vegan cinnamon rolls are just like the classic, but made dairy-free and egg-free. Perfect for breakfast or brunch!
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Cinnamon Rolls, Vegan
Servings: 10 rolls
Calories: 290kcal

Ingredients

For the dough

  • 15 1/2 oz all-purpose flour
  • 3 tbsp granulated sugar
  • 1 1/4 tsp salt
  • 1 1/2 tsp active dry yeast
  • 8 oz non-dairy milk lukewarm
  • 6 tbsp vegan butter melted

For the filling

  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 tsp all-purpose flour
  • 2 tsp non-dairy milk

For the frosting

  • 1 1/4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2-3 tbsp non-dairy milk

Instructions

  • Make the dough: Combine flour, sugar, salt, and yeast in a large bowl. Add lukewarm non-dairy milk and melted butter. Mix into a shaggy dough.
  • Knead with stand mixer and dough hook for 7–8 minutes, or by hand 10–12 minutes, until smooth and tacky but not sticky.
  • Form dough into a ball, place in a greased bowl seam-side down, cover with plastic wrap, and let rise in a warm place until doubled, 60–90 minutes.
  • Form the rolls: Mix sugar, cinnamon, and flour for filling. Roll risen dough into a 12×15 inch rectangle. Brush with non-dairy milk, sprinkle filling evenly, leaving 1/2 inch bare edge.
  • Roll into a log from the short side, seal seam. Cut into 10 pieces using floss or a sharp knife. Arrange in a greased 8×12 inch dish with space between rolls. Cover and refrigerate overnight.
  • Bake: Next day, let rolls rest at room temp 30 minutes. Preheat oven to 350°F (175°C). Bake 30 minutes until golden, rotating once.
  • Frost: Whisk powdered sugar, vanilla, and 2–3 tbsp non-dairy milk until smooth. Add extra sugar or milk as needed. Drizzle over warm rolls and serve.

Equipment

  • Mixing bowls
  • Stand mixer with dough hook (optional)
  • Rolling Pin
  • 8×12 inch baking dish
  • Plastic wrap
  • Pastry brush
  • Wire cooling rack

Notes

Use soy or almond milk. Let dough rise in a warm spot—on top of fridge, in a sunny window, or oven proof setting. Overnight fridge rest improves flavor and texture.

Nutrition

Calories: 290kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Sodium: 320mg | Potassium: 65mg | Fiber: 2g | Sugar: 18g | Vitamin A: 150IU | Calcium: 25mg | Iron: 2mg

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