Vegan Cinnamon Rolls

Yumna Jawad
Updated

4.99 from 119 votes

Treat yourself to the most delicious breakfast! These homemade vegan cinnamon rolls are so easy to make and are wonderfully fluffy and sweet.

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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!

Spoon glazing vegan cinnamon rolls in white pan
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“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

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.
  • 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

  1. Combine the flour, sugar, yeast and salt.
  2. Add the coconut oil and almond milk to the dry ingredients.
  3. Stir to combine. It will be wet and a little sticky, but that’s fine.
  4. Knead the dough until it is smooth and stretchy – my daughter’s favorite part!
  5. Place in an oiled bowl and cover with wrap.
  6. Allow to rise until the dough is doubled in size.
6 image collage to show how to make the recipe
  • 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.
2 image collage to show the rolls in pan after cutting and then after rising
  • Bake until golden brown.
  • Drizzle with the glaze and serve.
2 image collage to show the rolls after baking and then after glazing

“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

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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

Large pan of 12 cinnamon rolls at an angle and one roll served on small dessert plate nearby

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

My dough isn’t rising, what should I do?

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.

Can you make them the night before?

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.

Can you freeze them?

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 do you keep cinnamon rolls from getting hard the next day?

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

Can I use active dry yeast instead of instant yeast?

Just mix with the milk and honey to activate the yeast for 10 minutes and then add in all the other ingredients.

Spatula removing one cinnamon roll from pan

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:

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!

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Spoon glazing vegan cinnamon rolls in white pan
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Review

Vegan Cinnamon Rolls

Treat yourself to the most delicious breakfast! These homemade vegan cinnamon rolls are so easy to make and are wonderfully fluffy and sweet.
5 from 119 votes
Author Yumna Jawad
Servings 12 rolls
Course Breakfast
Calories 263
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes

Ingredients
  

Dough:

Filling:

Glaze:

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

Storage: Baked rolls can be stored in an airtight container in the fridge for up to 7 days or freezer if un-iced for up to 3 months, and reheated in the oven before icing and eating.
Make Ahead Instructions: To prepare the rolls ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before. Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the rolls from the fridge and allow them to come to room temperature before baking.

Nutrition

Calories: 263kcal, Carbohydrates: 41g, Protein: 4g, Fat: 10g, Saturated Fat: 8g, Sodium: 131mg, Potassium: 62mg, Fiber: 2g, Sugar: 17g, Calcium: 47mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegan, Vegetarian
Cuisine American
Course: Breakfast

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Recipe Rating




Comments

  2. 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

    Reply

      1. Thank you for the advise !! That’s exactly what it was. It came out so good ! I’m so happy I found this recipe ❤️!

        Reply

  3. 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.

    Reply

    1. You’re so welcome, Sabrina! So happy to hear that they turned out well for you and that you’re experimenting with cooking!

      Reply

  7. 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

    Reply

    1. I haven’t had an issue with these turning out hard. Could it be that too much flour was added?

      Reply

      1. 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!

        Reply

        1. 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!

          Reply

          1. 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 🙂

  9. 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.)

    Reply

  10. 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?

    Reply

  11. 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?? :/

    Reply

    1. I’m so sorry to hear that. Is it too hot where you’re letting the dough rise? Because that can kill the yeast.

      Reply

    2. 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?

      Reply

    3. 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.

      Reply

  12. 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!

    Reply

  13. 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!!

    Reply

  14. 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!

    Reply

  15. These came out great!
    I replaced the all purpose with bread flour for better texture and they turned out so soft and delicious!

    Reply

  16. 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🥰🥰

    Reply

  17. 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 🥰

    Reply

  19. 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!

    Reply

  20. 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!

    Reply

  21. 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!!

    Reply

      1. 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!🙏

        Reply

  22. 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!

    Reply

  24. 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!

    Reply

  25. 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 👩🏻‍🍳 💙

    Reply

  26. 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!

    Reply

  27. 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!

    Reply

  28. 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.

    Reply

  29. 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!

    Reply

  31. 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!!!

    Reply

  32. 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.

    Reply

    1. 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

      Reply

  36. They are super easy to make but i think there is a mistake in the temperature of the oven as i somehow burned my 🥺

    Reply

    1. 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?

      Reply

  38. Loved it so much!!! Thanks for the super simple vegan recipe :’) I’m gonna be making so many more batches in the coming weeks!

    Reply

      1. 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?

        Reply

  39. 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.

    Reply

    1. 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.

      Reply

  40. They are amazing and sooo delicious. Thank you for the recipe. I made them today and they were gone in 5 minutes :))

    Reply

  41. 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!

    Reply