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Breakfast just got an upgrade with these vegan cinnamon rolls! They have that classic flavor but with easy-to-find plant-based ingredients. They are quick and delicious, ooey, gooey, and packed with flavor!
save this recipe!Warm, gooey, bakery-style cinnamon rolls… but vegan! After testing this recipe a dozen times (yes, my kitchen smelled like a Cinnabon for weeks), I can confidently say this is the one. No complicated ingredients, no “dry dough” disasters—just perfectly fluffy spirals filled with cinnamon-sugar magic.
Whether you’re baking for a holiday brunch, a birthday surprise, or just because your house needs to smell like heaven, these vegan cinnamon rolls will become your go-to. Readers have called them “better than store-bought” and “a hit even with the non-vegans in the family.”
Reader rating
“I loved it 🥰 I think its the first dogh ever that I kneaded with accuracy. Thanks again and for the ones who are scared to try, just do this one, no regrets for sure!!!” —Nagihan
For another brunch classic, try my vegan coffee cake next!
Easy Vegan Cinnamon Rolls (So Fluffy!)
Ingredients
Rolls
- 1 cup unsweetened almond milk, plain or vanilla, 236 mL
- 8 Tbsp margarine, divided, or butter, 112 g
- 1 Tbsp sugar
- 1 packet instant yeast, 7g
- ¾ tsp salt, divided
- 3 cups flour, 360 g
- 2 Tbsp cinnamon
- ½ cup brown sugar, 100 g
Icing
- 1 cup powdered sugar, 115 g
- 1-2 Tbsp unsweetened almond milk, plain or vanilla, 15 to 30 mL
Instructions
- Proof yeast: Heat almond milk, 3 Tbsp of the margarine, and sugar in a saucepan until lukewarm (not hot!), or heat in microwave in 30 second intervals. Transfer to a large mixing bowl then sprinkle in yeast. Allow yeast to activate for about 10 minutes, then mix in ½ teaspoon of salt.
- Mix in flour: Add flour and stir. The dough will start to become difficult to mix with a spoon and eventually form a loose ball. Transfer the dough ball onto a lightly floured surface.
- Knead: Knead by hand (8 minutes) or with the bread hook of a standing mixer (5 minutes), adding additional flour a tablespoon at a time if dough is really sticking to the surface. Dough is finished when smooth.
- Rise: Place dough in a lightly greased bowl and cover with plastic wrap. Set in a warm place* and let rise for 1 to 2 hours, or until dough has doubled in size.
- Filling: Right before rolling out dough, melt remaining margarine. In a separate bowl, mix cinnamon, brown sugar, and ¼ teaspoon of salt.**
- Roll: On a floured piece of parchment paper, roll dough into a rectangle, about 10 x 14 inches. Brush dough with 3 tablespoons of the melted margarine and sprinkle evenly with the filling. Gently and tightly roll 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). If needed, seal the seam with a touch of water.
- Cut: 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.***
- Bake: Place rolls in a greased or parchment-lined baking tin. Brush tops with remaining 2 tablespoons of melted margarine. Cover with plastic wrap and allow rolls to rest for 30 minutes while oven preheats to 350°F (176°C). Remove plastic and bake for about 25 minutes, until lightly golden.
- Ice: Mix together sugar and almond milk, adding more or less almond milk to your taste and desired consistency. Pour over hot cinnamon rolls.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!more sweet rolls to love
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Hi!
They’re in the oven know.. Curious to see how they will turn out. Im in Italy at the moment and instant yeast is hard to get so i hope i got the right stuff and the right amount.
I was wondering if you would consider a plugin to transfer to a metric system. Im from the Netherlands myself and have lived in the States so i really appreciate you Dutch/US combo ;), but you must know by living in NL measutements are annoying to transfer while cooking or just before shopping.
Thanks for your lovely recipes, i live by your roasted chick peas
Hey Nelleke! I will definitely look into a plugin for that, and if need be I’ll just start converting recipe myself. Including metric measurements has been on my to-do list for a while, what with me moving to the Netherlands (!!!!) soon and all. And if it means less time between now and you eating cinnamon rolls, then good golly I better get on it! Thanks so much for the suggestion and enjoy your cinnamon rolls (and Italy!)
I’m just thinking, how are you claiming that this recipe is vegan when you are including yeast in it. If you didn’t know yeast are living organisms and they die in the process of making breads, pastries, cinnamon bread and etc.
There for I’m asking you isn’t it hypercritical of you to claim that you are infact being very good to the environment and not distorting living creatures even if you eat yeast?
Just a thought.
Hi Yuli, I think you’re confused about a few things.
1. Veganism is the practice of not consuming animal products, that is, organisms from the animal kingdom. Yeast, like mushrooms, is from the fungi kingdom. It is not sentient or self-animate. There are not little yeast-a-beasts down there being used and killed, but rather a fungus that converts sugars to gasses and thus leavens these delicious vegan cinnamon rolls.
2. The term “organism” is not exclusive to the animal kingdom. Plants are living organisms. Do you eat those? The only diet that one could possibly follow based on your standards would be fruitarian (only consuming what naturally falls from the plant, without killing the plant). This is neither a fruitarian recipe nor blog.
Sarah, thank you for your wonderful recipe. I’m looking forward to making the cinnamon rolls for Valentine’s Day later this week. I need to make them GF and DF. I presume using almond flour will not be a problem. Any comments? Will definitely be using your website more often.
Hi Carolyn! I haven’t tried this recipe with almond flour, but I don’t think it would puff up quite the same as with all-purpose flour.
Thanks for the recipe!! I was looking for cinnamonrolls for a while and finally tried this one. I twisted a bit… replaced butter with coconut oil and nothing went wrong. I loved it 🥰 I think its the first dogh ever that I needed with accuracy. thanks again and for the ones who are scared to try, just do this one, no regrets for sure!!!
I tried them and they soooooo yummyyyy tankyouuuu
Yay! I’m so happy you enjoyed them, Hanna 😀
Amazing