Vegan Cinnamon Rolls

This Vegan Cinnamon Rolls recipe is a quick and delicious take on classic cinnamon rolls…ooey, gooey, and packed with flavor!

Cinnamon rolls are one of those foods that can pass as both breakfast and dessert! And any recipe like that is always my favorite. People may judge you for eating cinnamon cake for breakfast, but nobody is going to judge you for eating a cinnamon roll, though they’re kind of the same thing! Isn’t it funny how different foods get different reputations?

Regardless of what you like to eat for breakfast, whether you’re a hearty, savory, cheesy breakfast eater or one with an undeniable sweet tooth, these vegan cinnamon rolls are going to blow you away. They’re a delicious vegan recipe that’s sure to become a regular in your breakfast rotation. 

Ingredients for these cinnamon rolls

Making homemade cinnamon rolls may sound difficult, but it’s actually quite easy. Only 8 ingredients are required, and most of them are commonly used in standard baking recipes. My point is, you probably already have many of these ingredients lying around (so like, you should definitely make it).

• Almond Milk: We’ll be using almond milk for both the dough and the icing. I recommend the unsweetened kind in either plain or vanilla.
• Margarine: Margarine will be used to soften the dough.
• Sugar: Just a dash of sugar (1 tbsp) is the perfect amount to give this yeast dough some major volume.
• Instant Yeast: Instant yeast will be used to help make the rolls rise properly.
• Flour: I’ll be using 3 cups of regular, all-purpose flour in the dough.
• Cinnamon: 2 tbsp of cinnamon gives these rolls the perfect flavor! Feel free to add a little extra if you’d like, or throw in your other favorite spices (like cloves and/or nutmeg).
• Brown Sugar: Brown sugar is so delicious when used as part of the vegan cinnamon roll filling.
• Powdered Sugar: A bit of powdered sugar (mixed with almond milk) makes the perfect vegan icing! 

How to make vegan cinnamon rolls

Step 1: Proof the yeast
Begin by heating the almond milk, 3 tbsp of margarine, and sugar in a saucepan until lukewarm (not hot!). You can also heat in the microwave in 30 second intervals. Transfer to a large mixing bowl and then sprinkle in the yeast. Allow the yeast to activate for about 10 minutes, then mix in ½ teaspoon of salt.

Step 2: Mix in the flour
Next, add the flour and stir. The dough will start to become difficult to mix with a spoon and will eventually form a loose ball. Transfer the dough ball onto a lightly floured surface.

Step 3: Knead the dough
Knead the dough by hand for about 8 minutes, or with the bread hook of a standing mixer for 5. Add additional flour a tablespoon at a time if the dough is really sticking to the surface. The dough is finished when it’s smooth.

Step 4: Let the dough rise
Next, let the dough rise by placing it in a lightly greased bowl and covering it with plastic wrap. Set in a warm place and let rise for 1-2 hours, or until the dough has doubled in size. (Pro-tip: turn your oven on for a few minutes, just to warm it up, then turn it off. Set your rising dough in the warm (not hot) oven for a much faster rise time!

Step 5: Make the filling
Right before rolling out the dough, melt the remaining margarine. In a separate bowl, mix the cinnamon, brown sugar, and ¼ teaspoon of salt.

Step 6: Roll the dough
Next, roll the dough into a rectangle on a floured piece of parchment paper. It should be about 10 x 14 inches. Brush the dough with 3 tbsp of the melted margarine and sprinkle evenly with the filling. Gently and tightly roll the dough from the widest edge of the rectangle (it’s easiest to simply lift the parchment paper to roll the dough into an even cylinder – see photo below). If needed, seal the seam with a touch of water.

Step 7: Cut the rolls
To cut the rolls, a string of floss works best. Work a string of floss under the rolls. Cross your hands in opposite directions over the roll to make a clean cut. Each should be about 1 inch wide.

Step 8: Bake the dough
Place the rolls in a greased or parchment-lined baking tin. Brush the tops with remaining 2 tablespoons of melted margarine. Cover with plastic wrap and allow the rolls to rest for 30 minutes while the oven preheats to 350°F (176°C). Remove the plastic and bake for about 25 minutes, or until lightly golden.

Step 9: Ice the rolls
Finally, mix the sugar and almond milk, adding more or less almond milk to your taste and desired consistency. Pour over the hot cinnamon rolls.

Cinnamon roll pro tips

These pointers will help make your vegan cinnamon roll cooking process as easy as ever! 

• Faster Rise: To help your dough rise faster, heat your oven for just a few minutes to get it warm. Turn it off, then set the dough inside the oven. The warm (but not hot!) temperature will help the cinnamon roll dough rise more quickly.
• Add Spices: You can add a pinch of ground nutmeg and cloves for a depth of flavor.
• Freeze Dough: After cutting the rolls, you can freeze them on a baking sheet. Once frozen, transfer to a freezer-safe container. To thaw, transfer the frozen rolls onto a baking sheet, cover, and set in the fridge overnight. In the morning, place the rolls on the counter for 30 minutes while the oven preheats, then bake as instructed above (I did this as Christmas gifts this year, and they were a hit!). 

Try these cinnamon rolls too!

If you liked these cinnamon rolls, you’ll want to try some of my other cinnamon roll variations as well.

• Sweet Potato Cinnamon Rolls 
• Whole Wheat Sweet Potato Cinnamon Rolls
• Special Day Cinnamon Rolls
• Campfire Orange Rolls