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These easy vegan cinnamon rolls are the perfect homemade breakfast to enjoy with family. So simple to make. They are just the right amount of sweet and so good. You can make them the night before for a delicious breakfast that everyone will love! Not to mention these vegan cinnamon rolls are perfect for large family gatherings!
“Honestly, 10/10. It was my first time doing these, and they turned out AMAZING, even better than the ones bought at any store. In love with this recipe, plus it’s so easy to follow with the thorough description and video! My friends tried them out and were literally stunned! Will do more another time for sure.” – Sabrina
Table of Contents
- Recipe at a glance
- INGREDIENTS TO MAKE VEGAN CINNAMON ROLLS
- POPULAR SUBSTITUTIONS & ADDITIONS
- Recipe video tutorial
- How to make vegan cinnamon rolls
- Tips for making the best vegan cinnamon rolls
- What to serve with your cinnamon rolls
- How to store and reheat
- Frequently asked questions
- More vegan desserts to try:
- Vegan Cinnamon Rolls Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Baked
Dietary Info: Vegan & Vegetarian
Key Flavor: Cinnamon
Skill Level: Intermediate
Summary
- Perfect for special occasions: Impress your family and friends by serving these vegan cinnamon rolls for a special breakfast, brunch, or a holiday gathering.
- Customizable and Irresistible: Easily customize your cinnamon rolls with nuts, raisins or other dried fruits for a unique twist on a classic treat. Keep the sweet glaze simple or add a bit of spice for another level of flavor.
- Delicious Vegan treat: Indulge in this tasty treat with little guilt while sticking to a vegan diet, as this recipe contains no dairy or animal products. Easy to follow recipe: Don’t be intimidated by the thought of making cinnamon rolls. With these step-by-step instructions and photos, you’ll go through this recipe with confidence.
INGREDIENTS TO MAKE VEGAN CINNAMON ROLLS
- All-Purpose Flour: This forms the base for the dough, creating a soft and fluffy texture. If you prefer a gluten-free version, you can use gluten-free flour as a substitute.
- Dark Brown Sugar: It adds sweetness to the dough and filling, contributing to the cinnamon roll’s flavor.
- Instant Yeast: This ingredient helps the dough rise, making it light and airy. There are no substitutions needed for yeast.
- Salt: Salt enhances the overall flavor and balances the sweetness.
- Coconut Oil (Melted): Coconut oil provides moisture and richness to the dough, enhancing its texture and forming the base of the cinnamon sugar filling, contributing to its gooey texture.
- Almond Milk (Warmed): Almond milk creates a soft and pliable dough while adding a subtle nutty flavor. If you prefer a different non-dairy milk, you can substitute it with options like soy milk, oat milk, or coconut milk.
- Cinnamon & Nutmeg: Cinnamon and nutmeg provide the iconic cinnamon roll flavor, creating a nutty warmth and depth from the nutmeg.
- Powdered Sugar: Powdered sugar forms the sweet and creamy glaze that tops the cinnamon rolls. If you’d like to reduce the sugar content, you can use powdered sugar alternatives such as erythritol or a powdered sugar substitute.
POPULAR SUBSTITUTIONS & ADDITIONS
- Switch out the sugar: Instead of dark brown sugar, experiment with other sugars like date or coconut sugar for the dough and filling.
- Change up the milk: Almond milk works great in this recipe, but feel free to swap it out for your favorite plant-based milk of choice. Coconut milk or oat milk are great options.
- Tasty fillings: In addition to the cinnamon nutmeg spice combination, adding dried fruits, chopped nuts, or even vegan chocolate shavings to the filling can add an extra surprise to every bite.
- Vanilla extract: A touch of vanilla extract in the dough or the glaze can amplify the overall flavor. Try scrappings of a vanilla bean pod in the glaze for that rustic look and pure vanilla flavor.
Recipe video tutorial
How to make vegan cinnamon rolls
- Combine the flour, sugar, yeast and salt.
- Add the coconut oil and almond milk to the dry ingredients.
- Stir to combine. It will be wet and a little sticky, but that’s fine.
- Knead the dough until it is smooth and stretchy – my daughter’s favorite part!
- Place in an oiled bowl and cover with wrap.
- Allow to rise until the dough is doubled in size.
- Roll the dough out and sprinkle of the cinnamon filling.
- Roll the dough up and cut into 12 equal sections.
- Place in a greased baking dish, cover with plastic wrap and allow to double in size again.
- Bake until golden brown.
- Drizzle with the glaze and serve.
“Wonderful recipe and easy to follow. The cinnamon rolls came out very nicely — and not too sweet. Thanks so much! (I used oat milk with no problems.)”- Carina
Tips for making the best vegan cinnamon rolls
- Make sure the kitchen is warm to help the dough rise faster. It helps to have the heat on to assist the rising time. Just make sure it’s not too hot, which can kill the yeast.
- Add the glaze only when you’re ready to eat them. The glaze will harden as it hits the warm cinnamon rolls and you want it to look glossy and soft instead. For best appearance, glaze just before serving.
- Make a pan sauce for a deeper flavor. To simplify the recipe, I like to just use melted coconut oil in the pan. However, you can whisk the coconut oil with some almond milk and brown sugar to make the sauce.
- Cut the rolled dough from the inside out. The first time I made cinnamon rolls, I cut like a rookie from one end to the next. But overtime, I learned that the most even cuts come when you precisely measure and cut from the inside out. The ends will always look wonky though, so don’t fret!
- Create a richer topping by making a thick icing. Instead of the glaze I include below, try mixing together: ¾ cup vegan cream cheese, ¼ cup softened vegan butter, ¼ cup maple syrup, 2/3 cup powdered sugar, ¼ tsp salt.
What to serve with your cinnamon rolls
How to store and reheat
How long will vegan cinnamon rolls last in the fridge? Once you have baked the rolls, let them cool to room temperature, then place them in an airtight container in the fridge for up to 7 days. If you are planning on storing them this way, I recommend not glazing them.
Can I freeze cinnamon rolls? Yes, these vegan cinnamon rolls freeze really well. Bake the rolls, let them cool, and don’t add the glaze. They can be frozen for up to 3 months. You can reheat them in the oven from frozen, or let them thaw in the fridge overnight. Add the glaze to the warmed rolls to serve.
How to reheat vegan cinnamon rolls: If you’re in a hurry, you can use the microwave to reheat a cinnamon roll. This result can soften the rolls even more so than if they were heated in the oven. To reheat, place one or two on a plate, and heat in 10 to 15-second increments until heated through.
To reheat a larger batch, I recommend using the oven. Preheat to 350F and place the rolls on a baking sheet, or in a baking dish. Cover loosely with foil to prevent browning and heat for 10 to 15 minutes until warmed through.
Frequently asked questions
This could be due to various factors. Expired yeast or a cold environment could prevent your dough from rising properly. Ensure your yeast is fresh, and place the dough in a warm, draft free spot for proper rising.
You can easily make these rolls the night before for an effortless and delicious breakfast the next morning. Make up the rolls as per the recipe, right up to cutting them and placing in the baking dish. Then, cover with plastic wrap and place in the fridge to allow them to rise.
Take them out of the fridge about 30 minutes before you want to bake them, so that they come up to room temperature, and then carry on with the recipe.
Yes, these vegan cinnamon rolls freeze really well. Bake the rolls, let them cool and don’t add the glaze. They can be frozen for up to 3 months. You can reheat them in the oven from frozen, or let them thaw in the fridge overnight. Add the glaze to the warmed rolls to serve.
The best way to keep your cinnamon rolls moist is to store them airtight. I recommend two layers of plastic or foil to ensure they are airtight and all the moisture stays in the pan or container. You can heat them by wrapping in moist paper towel in microwave for extra soft rolls
Just mix with the milk and honey to activate the yeast for 10 minutes and then add in all the other ingredients.
These vegan cinnamon rolls are such a delicious homemade breakfast treat and they are more than ideal to serve on Christmas morning. I love that you can easily make these ahead of time, and I promise you there won’t be any leftovers!
More vegan desserts to try:
- Chai Spiced Vegan Muffins
- Vegan Peppermint Brownies
- Dairy Free Pudding
- Lemon Bars
- Vegan Sugar Cookies
- Avocado Chocolate Mousse
If you’ve tried this healthy-ish feel good Vegan Cinnamon Rolls recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Vegan Cinnamon Rolls
Ingredients
Dough:
- 2 ¾ cup all-purpose flour
- 1 tablespoon dark brown sugar
- 2 teaspoons instant yeast
- ½ teaspoon salt
- 6 tablespoon coconut oil melted
- 1 cup almond milk warmed
Filling:
- 2 tablespoons coconut oil melted (plus more for greasing pan)
- ⅓ cup dark brown sugar
- 1 ½ tablespoon cinnamon
- ½ teaspoon nutmeg
Glaze:
- 1 cup powdered sugar
- 2 tablespoons almond milk
Instructions
Prepare the dough:
- In a large bowl, combine flour, sugar, yeast and salt. Whisk together the melted coconut oil and warmed almond milk and pour over the flour mixture. Stir until the dough comes together and all the flour is incorporated.
- Knead for 3-5 minutes on a lightly floured surface until the dough is smooth and stretchy.
- Place the dough ball in an oiled bowl and cover with plastic wrap. Place in a warm place and allow to rise until doubled in size, about 1 hour.
Assemble the rolls:
- Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14” x 20”.
- Brush the melted coconut oil onto the dough surface. In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir until evenly distributed. Sprinkle into an even layer over the surface, getting all the way to the edges.
- Starting at one of the short ends, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
- Cut dough into 12 even segments with a very sharp knife. Place them in a very generously greased 9×13” baking pan, so that they are evenly spaced.
- Cover with plastic wrap, and allow to rise again until doubled (about 45 minutes).
- During the last rise, preheat the oven to 350°F.
- Once risen, remove the plastic and bake for 25-30 minutes until just starting to get golden on top.
- Remove from the oven and cool for 15 to 20 minutes before adding the glaze.
Make the glaze and serve:
- Combine powdered sugar and milk in a small mixing bowl and whisk until smooth. Drizzle the glaze on the cinnamon rolls when ready to enjoy.
- Slide a knife around the edge of the pan. Remove the rolls one at a time, pulling them apart.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Is it possible to use the stand mixer instead of using our hands?
I love this recipe!!! I’m not the greatest at baking but the first time I made it my only issue is after cutting the rolls and letting it rise , mine doesn’t get as big. Could it be that I’m not letting it rest enough ?
The dough alone got big but after prepping and cutting them into rolls they grew only alittle. What do you think it could be ? I’m actually making it now for a second time lol
They might just need a little more time for the second rise. It helps if they are in a warm spot in your house!
Thank you for the advise !! That’s exactly what it was. It came out so good ! I’m so happy I found this recipe ❤️!
Honestly 10/10. It was my first time doing these and they turned out AMAZING, even better than the ones bought at any store. In love with this recipe, plus it’s so easy to follow with the thorough description and video! My friends tried them out and were literally stunned! Will do more another time for sure.
I’m a college student (not an expert in cooking at all) and I’ve been following your page for awhile now for healthy, easy to make meals and I cannot be happier! Everything that I try turns exactly like the pictures and so so good!! Thank you so much.
You’re so welcome, Sabrina! So happy to hear that they turned out well for you and that you’re experimenting with cooking!
Can I use olive oil instead of coconut oil?
Absolutely!
Is there a way to make them gluten free??
Unfortunately, I have yet to try a gluten-free version of this recipe!
Are you able to taste the coconut oil at all? I really hate the taste 🙁
Nope – there is no overwhelming coconut oil taste!
I’m so sad, these turned out really hard. I’ve made cinnamon rolls many times before but wanted to try a new recipe and these seemed too small to need 25-30 minutes so I baked for 22 and they still came out hard from the oven 🙁 I’ll try them again another time
I haven’t had an issue with these turning out hard. Could it be that too much flour was added?
I use a scale when I bake so unfortunately no. They weren’t to my liking unfortunately, I’m used to softer rolls. Thanks anyway!
I’m not sure what might’ve gone wrong. I’ll have to do another test to see how if I can figure that out!
That is so kind. I’ll give it a go another time, too! Thank you so much for your responses and I’m looking forward to trying different recipes from your blog 🙂
This is an amazing recipe! My son and husband both loved them and they are dairy free!!! Love!
Thank you! So glad you all enjoyed it!
Wonderful recipe and easy to follow. The cinnamon rolls came out very nicely — and not too sweet. Thanks so much! (I used oat milk with no problems.)
Thank you so much! That’s perfect!
Making these tomorrow, can’t wait!! Two questions: 1) can I use oat milk instead of almond milk and 2) currently not a fan of coconut oil (pregnancy woes!), can I replace it with another vegetable oil for the dough and with butter for the glaze?
Having some issues with this recipe. Have made it twice now and both times they do not rise or get bigger in the oven. I let the dough ball rise and then do the rolling out and cutting and then put them on the tray under plastic wrap and let them sit another 40 minutes but they still barely get any bigger at all and come out crunchy. Not ideal and frustrating cause this recipe looks so good! What am I doing wrong?? Should I make the dough slightly more moist or add more yeast?? :/
I’m so sorry to hear that. Is it too hot where you’re letting the dough rise? Because that can kill the yeast.
Oh that’s good that it’s rising the first time in the bowl. I recommend trying to leave it in longer for an additional 30 minutes to see if that works. And if that doesn’t work it’s possible that the yeast you’re using is no longer active. To test if the yeast you’re using is still active, mix one envelope of yeast with a teaspoon of sugar and 1/4 warm water. Wait 10 minutes and the mixture should bubble and you should smell the yeast. I hope that helps. By the way, what brand flour and kind are you using?
Hmmm, that is really particular. It’s possible you left it too long to rise the second time or it may have something to do with the flour you’re using.
These are simply amazing.
I have tried making them the day before and letting them sit 30 minutes in the morning before going in the oven, but they didn’t get as big as yours.
Next time, i’ll try to make them the morning of instead, but they were still amaziongly good!!
Do you have any recommendation to help me if i try to make ahead again?
Thanks!
Definitely let me know how that goes! I think it will definitely work better that way too.
This recipe turned out so well! I’ve never made cinnamon buns before, and I recently dove into very simple baking with yeast. This recipe was great – so simple, easy to follow, and so yummy at the end! I didn’t have coconut oil and almond milk, so I used grape seed oil and skim milk, respectively – turned out great! I used a little bit of oil to grease the pan, and then used a bit of brown sugar and some skim milk to make a pan sauce. Thank you, Yumna, for this great recipe!!
So glad you attempted this and enjoyed it! Thank you!!
The first time I tried this recipe I had a fail because I got the wrong flour and the rolls turned into a huge cake (but delicious :D)
Today I made the recipe again with the right flour (if you live in Germany make sure you take a flour with a high quality and not ground too finely, the packaging usually says which one is particularly suitable for yeast dough). These are by far the most fluffy and delicious cinnamon rolls I ever made. So easy and vegan. Love it!
Yay! So happy to hear it worked out the second time with the right flour!
These came out great!
I replaced the all purpose with bread flour for better texture and they turned out so soft and delicious!
I’m glad to hear that bread flour works too! Thank you so much!!
As a mother of infant I barely find time to bake! This recipe was so easy to follow and super delicious!! The best cinnamon roll that I have ever eaten🥰🥰
That makes me so happy to hear! Such a wonderful compliment!
My husband made your vegan cinnamon rolls for Christmas morning and they were amazing!!!!!!!
My husband has a traditional of cinnamon rolls and I do panettone and hot chocolate. So we mix it a little since my daughter can’t have eggs or cow milk.
Be sure that your recipe will be part of our new tradition 🥰
I’m so happy to hear that! What a delicious tradition!
These Cinnamon Rolls were so good! Thank you!
Yay! Thank you!!
Best receipt ever! I love cinnamon rolls but first time to make them and vegan !!
The receipt is 100% successful! I had 3 of them !!! Everyone loved it ❤️❤️❤️
Thanks a lot for it!
Yay!! So happy that everyone loved it!
Omg, so delicious!! Firstly, I am so pleasantly surprised how simply and easy this recipe is! I’ve been wanting to make cinnamon buns for so long but was deterred by the long instructions. Secondly, I made it using whole wheat flour and canola oil, and it came out so fluffy and delicious. I’m sure with white flour and coconut oil it’s even more fluffy. Thank you Yumna for this recipe!
Yay!! I love that. I’m glad to hear that whole wheat flour and canola oil works in this recipe too!
This recipe is fab. The rolls are delicious!! Perfect to make on a lazy morning. The recipe is easy to follow with most cupboard staples and outcome so worth it!!
Thank you so much!! One of my favorite times to enjoy it!
Today ,i tried this recipe since i don’t have coconut oil I used palm oil instead. I replaced mixed all purpose flour and a cake flour..now waiting for my rising dough…I hope it turns out good too..and so excited for the outcome. neophyte in baking here.thanks for this simple recipe! God bless!🙏
Let me know how it turns out! Always love sharing easy and simple recipes to make!!
These were so easy to make. If you like coconut, it’s a huge hit because you can taste a gentle underlining of it.
I used cardamom with the sugar and in the icing added butter, vanilla and orange zest…SCRUMPTIOUS!
That’s awesome!! And I love that you used cardamom with the sugar, what a yummy idea!!
It was so delicious 🤤 love the recipe ❤️
Thank you!!
We made these as a family on Christmas Eve following directions for cooking Christmas morning. We used a combo of vanilla soy and rice milk and made the pan sauce and thicker icing. They were delish, the whole family ❤️‘d!! Thank you!
So glad you tried it! What a great breakfast on Christmas morning!
Just made them And they were delicioussssss…..thank you for such a great and easy peasy recipe 👏🏻😍 I love cooking and baking by your instructions 👩🏻🍳 💙
Aww so glad it worked out well. Thank you so much!!
Picked this recipe to try out my first ever rolling pin and stand mixer. I halved it and prepped the night before per the note, and the results were great – delicious!
So glad to hear it! Thank you!
I made these on Christmas morning while my teenagers were still sleeping. The recipe was so easy to follow and they turned out great! The family enjoyed them and I will be making them again! Thank you for your helpful tips and pictures!
I’m so happy to hear that!! Thank you for sharing!
I made these Christmas Eve and heated them up Christmas morning. They were delicious and a HUGE hit for the vegan and non-vegans in my life. You would never know that they’re vegan, they’re THAT good.
Yay! So glad to hear that! I agree, you would never know they’re vegan!
Made these cinnamon buns for Christmas morning, they’re delicious! I decided to use butter instead of coconut oil (not vegan) and they turned out just as great!! Will definitely be making these again!
So glad you enjoyed them!! What a lovely Christmas breakfast!
They tasted amazing! Honestly the recipe is fantastic. Perfectly balanced! Thank you 😊
Thank you so much!! Appreciate it!!
So good, seriously! I love how there are very few ingredients! I like these way more than the “typical” sugar filled cinnamon rolls. I don’t feel as guilty eating 2 or 3 😉 made these Christmas morning for the family and the didn’t even know the difference. I use oat milk and coconut sugar. Turned put fantastic!!!
I’m so glad you made these and enjoyed them!! Thank you!
Made these for Christmas Eve and the outcome was really delicious. Every guests including us just loved it . The perfect blend of taste really made the eve special. Thank you for the recipe.
That makes me so happy! Thank you for sharing! Merry Christmas!
They were really amazing! Love that they’re vegan and so easy to make. My whole family approved! 🙂
That’s awesome! Glad to hear it!
Tried mini cinnamon rolls. Turned out delicious 😋
Yay! So glad to hear it!
I always wonder if you measure the coconut oil in solid or liquid state? Thanks!
For this recipe, it doesn’t matter too much. I usually measure what I need, melt it and if there’s anything extra, I just add to the bottom of the pan
They are super easy to make but i think there is a mistake in the temperature of the oven as i somehow burned my 🥺
Oh no, I’m so sorry to hear that! I’ve made them aa few times with the same temperature. Are you sure you put them for the correct time?
Hi! Just clarifying – you don’t have to prep the yeast with water or anything before mixing in the first step?
No, as long as you are using instant active dry yeast.
Loved it so much!!! Thanks for the super simple vegan recipe :’) I’m gonna be making so many more batches in the coming weeks!
Yay! So glad to hear it!!
Making these tomorrow, can’t wait!! Two questions: 1) can I use oat milk instead of almond milk and 2) currently not a fan of coconut oil (pregnancy woes!), can I replace it with another vegetable oil for the dough and with butter for the glaze?
Yay!! Yes, you can use oat milk. I haven’t tried it with a coconut oil substitute yet, but it should work!
I can’t stop raving about these. They were ridiculously easy to make with simple ingredients , and look gorgeous. I am vegan and appreciate that coconut oil was used instead of a faux butter spread. Makes them somewhat healthy 👌🏼. Perfect.
Yay I’m so glad to hear that!! I agree, I love the use of coconut oil more than vegan butter in recipes like this. It’s one ingredient instead of a mix of ingredients.
They are amazing and sooo delicious. Thank you for the recipe. I made them today and they were gone in 5 minutes :))
Yay! So glad to hear that! Thank you so much!
Made these today and I’m speechless! Not only do these rolls look phenomenal, they taste phenomenal as well. So soft and delicious. I don’t trust all vegan recipes to be honest, but I made these only because I trust all of Yumna’s recipes. Will be making these cinnamon rolls over and over again for sure!
So glad to hear that!! Thank you so much for sharing!