The Best Homemade Vegan Cinnamon Rolls
November 23, 2024
This recipe makes the softest, fluffiest rolls filled with a gooey cinnamon and brown sugar filling, and topped with a tangy vegan cream cheese frosting. These vegan cinnamon rolls are so delicious, even non-vegans won't be able to tell the difference!They're the perfect treat for a vegan Christmas breakfast, or an anytime snack or dessert.
Whether you're preparing an indulgent holiday brunch or just want to enjoy a sweet treat, you're going to absolutely love these vegan cinnamon rolls. Even non-vegans have said these are the best cinnamon rolls they've ever tried!
You can even prepare these cinnamon rolls the night before and bake them in the morning, so you can relax and enjoy your breakfast. See the section below titled "Overnight Vegan Cinnamon Rolls" for detailed instructions.
While this recipe does require a bit of work and time waiting for the dough to rise, it's completely worth it. To make it simpler, we're using instant dry yeast (IDY), so you won't have to worry about heating your non-dairy milk to the right temperature to activate the yeast.
Ingredient Notes & Substitutions
If you're not sure what's the difference between instant dry yeast and instant yeast, or if you want to know whether you can substitute a specific ingredient, you'll find the answer in this section. If you don't see what you're looking for, leave a question in the comments, and I'll try to answer as soon as I can!
all-purpose flour: A close substitute like bread flour should work here, but I wouldn't use a gluten-free substitute.
granulated sugar: If you're in the US, make sure you look for sugar that's marked "organic" or "vegan," as some sugar brands use animal products to process their sugar.
instant dry yeast: You should be able to find this at most major grocery stores. Be careful that you're not buying "active dry yeast" or "instant yeast," because both of these need to be heated to be activated. If you're uncertain, check the package instructions, they shouldn't mention anything about heating to a specific temperature.
salt: To balance the sweetness and enhance the flavors.
plain, unsweetened almond milk: Any type of non-dairy milk should work here, including oat milk or soy milk.
vegan butter: You can use vegan butter sticks, like Miyoko's or Earth Balance. I used my homemade vegan butter recipe. While refined coconut oil would also work, I prefer vegan butter for its buttery flavor.
applesauce: Acts as an egg replacer and creates a soft, pillowy texture. Aquafaba would work as well, but the texture won't be the same.
brown sugar and cinnamon: To create a classic cinnamon filling.
Vegan Cream Cheese Frosting Ingredients
vegan butter: Make sure you leave it out at room temperature to soften a bit before using.
raw, unsalted cashews and water: Creates a creamier texture.
lemon juice: Adds a tangy flavor, similar to cream cheese. I recommend freshly squeezed for the best results. You should be able to get more than 2 teaspoons of juice from one lemon.
vanilla extract: For flavor; I recommend using real vanilla extract, as it has a more complex flavor profile than imitation vanilla.
nutritional yeast: Adds cheesy flavor to the cream cheese frosting.
salt: To enhance all the flavors of the frosting.
powdered sugar: Use as much as you need to create the consistency you want. You won't need as much powdered sugar for this recipe, since you'll just want a thin layer of frosting, and you won't be piping it on top of cupcakes. As with the granulated sugar, if you're in the US, look for "organic" or "vegan" sugar if you want to be sure it's vegan.
Alternate, Simpler Icing Recipe
If you don't want to blend cashew cream or use an electric mixer to whip up the vegan cream cheese frosting, here's a simpler option, which is also delicious! Mix the following ingredients in a small mixing bowl and whisk until well-incorporated:
1 cup vegan powdered sugar, sifted
1 1/2 tablespoons non-dairy milk
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon salt
You can add additional non-dairy milk or powdered sugar to adjust the consistency to your preference.
Equipment Needed for Vegan Cinnamon Rolls
Before you start, check to make sure you have the equipment you'll need for this recipe. Some items are optional, but some are necessary.
Stand mixer: This recipe includes directions for kneading by hand and using a stand mixer, but a stand mixer is by far the easiest option. If you don't have a stand mixer, you'll want to use a handheld electric mixer for the cream cheese frosting, OR you can use the alternate icing recipe, which doesn't require a mixer.
Mixing bowls: You'll need a large mixing bowl to place the dough in to rise, plus another one to mix the dough if you don't have a stand mixer. You'll also need a small mixing bowl for the brown sugar and cinnamon, and another one if you're making the alternate icing.
Rolling pin: A good rolling pin is a must for rolling out the dough. You'll also need a large, clean surface to roll the dough out on.
Twine, floss, or a serrated knife: For cutting the cinnamon rolls, I prefer twine or unflavored dental floss. A serrated knife could also work, but it's a little bit harder to get a clean cut.
Large ruler or measuring tape: Measuring your cinnamon roll log is the best way to ensure you're cutting into equal pieces.
Casserole dish or cake pans: You'll want to make sure you have a casserole dish or cake pans that are large enough to accommodate 12 cinnamon rolls. That's one 13x9-inch casserole, two 9x7-inch casseroles, or two 9-inch round cake pans.
Sieve: For sifting your flour and powdered sugar, to prevent lumps.
Substituting Instant Dry Yeast
I highly recommend using instant dry yeast if you can get it. If you use another type of yeast, there's a risk that your yeast won't activate if you don't get your non-dairy milk to the exact right temperature. You don't want to mix up your dough and wait for it to rise, only to find out that the yeast didn't get activated or was killed by overheating.
With that said, if you can't get instant dry yeast, it's totally possible to substitute active dry yeast in this recipe. Before beginning, you'll want to set out your applesauce and bring it to room temperature if it's been refrigerated. When your applesauce is ready, heat your non-dairy milk to between 105° and 115°F (40° to 46°C). Make sure you use a thermometer to check the temperature. Add the active dry yeast and 1 tablespoon of your granulated sugar, then set aside to let it bloom.
Continue mixing your dry ingredients (flour, the rest of the sugar, and salt). Your milk and yeast is ready when it's foamy on top and smells like yeast. If this hasn't happened after 10 or 15 minutes, your temperature may have been off, and you should start again.
Add your bloomed yeast and milk, plus melted vegan butter and applesauce to the dry ingredients, and continue with the recipe as directed.
Overnight Vegan Cinnamon Rolls
If you don't want to wake up at 6 am to start on these cinnamon rolls, well, me either! Fortunately, you can do most of the work the night before, then just bake them in the morning. Here's how:
Follow the recipe until the second rise. During one of the two rise periods, use that time to prepare the cream cheese frosting. After the second rise, cover your casserole dish with plastic wrap and refrigerate.
In the morning, take your casserole dish out and let it return to room temperature. Meanwhile, preheat your oven to 350°F (180°C). Bake as usual and enjoy!
Tips & Troubleshooting for Perfect Vegan Cinnamon Rolls
Make sure your pan is the right size. If you're seeing your cinnamon rolls expanding upwards in the middles, it's because your pan is too small. They can't expand outwards, so they're expanding upwards. Make sure your pan is one of the recommended sizes, or put fewer cinnamon rolls in each pan.
Make sure you're using instant dry yeast. This recipe uses instant dry yeast, which does not require heating. Active dry yeast needs to be heated to be activated, so if that's all you can get, check the section on "Substituting Instant Dry Yeast" for instructions.
Sift your dry ingredients. Particularly if you live in a humid climate, your flour and powdered sugar can get a little lumpy. If you sift the ingredients first, you won't run into any problems.
Measure and mark before cutting your cinnamon rolls. I like to use a sewing measuring tape to measure the length of the roll and calculate the halfway, quarter, and 1/12 points. Use a butter knife to score the log, so you'll know where to cut. If you don't do this, your cinnamon buns will still be delicious, they just might be a bit uneven in size.
Only ice the cinnamon rolls you're going to eat right away. If you're planning to reheat the cinnamon rolls, it's easiest to reheat them without the icing so it doesn't melt too much. Then, add the icing after reheating.
Storing & Reheating
If you can't finish 12 cinnamon rolls in one morning, I won't judge you. Here's how to keep them for later.
First, I recommend only adding icing to the cinnamon rolls you plan to eat right away. This makes reheating easier.
Leftover icing can be kept in a jar or ziptop bag in the refrigerator for 5 days. Put the cinnamon rolls in an airtight container or ziptop bag and store at room temperature for 2 days or in the refrigerator for 3 to 5 days.
These cinnamon rolls hold up well to freezing for up to 3 months. Be sure to place them in a freezer-safe bag or container before freezing. Defrost in the refrigerator overnight.
To reheat your cinnamon rolls, you can use an air fryer, toaster oven, or regular oven. Reheat at 350°F (180°C) until warmed through, about 3 to 5 minutes in the air fryer or 10 to 15 minutes in the oven. Spread icing on top after warming.
More Sweet Vegan Breakfast Recipes to Try
I have a whole collection of sweet breakfast recipes, perfect for a Sunday brunch or holiday breakfast. Here are some you might want to try:
The Best Homemade Vegan Cinnamon Rolls
Yield12 cinnamon rolls
Prep Time45 minutes
Cook Time24 minutes
Total Time2 hours, 40 minutes
Ingredients
Dough
- 4 1/2 cups all-purpose flour, plus extra for rolling
- 1/2 cup vegan granulated sugar
- 1 packet or 2 1/4 tsp. instant dry yeast*
- 1 tsp. salt
- 1 1/4 cups plain, unsweetened almond milk (or other non-dairy milk)
- 1/2 cup vegan butter sticks, melted and cooled
- 1/4 cup unsweetened applesauce
Cinnamon Filling
- 3/4 cup vegan light brown sugar
- 2 tbsp. ground cinnamon
- 6 tbsp. vegan butter sticks, softened
Cream Cheese Frosting
- 1/4 cup vegan butter sticks, softened
- 6 tbsp. raw, unsalted cashews, soaked*
- 6 tbsp. water
- 2 tsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 1 tsp. nutritional yeast
- 1/2 tsp. salt
- 3 to 4 cups vegan powdered (icing/confectioner's) sugar
Instructions
Start by melting and cooling 1/2 cup of vegan butter and soaking 6 tablespoons of cashews in hot water for 10 minutes.
Grease a large bowl and a 13x9-inch casserole dish (glass, ceramic, or nonstick) with vegan butter or oil and set aside. You can also use two 9x7-inch casserole dishes, as I did, or two 9-inch cake pans.
In a separate large mixing bowl or the bowl of a stand mixer, add flour, sugar, instant dry yeast, and salt. Using the paddle attachment of the mixer or a large spoon, stir until combined.
Add almond milk, melted vegan butter, and applesauce to the dry ingredients and mix on low speed or stir by hand until a rough dough is formed.
![Vegan cinnamon rolls dough, mixed.]()
If you’re using a stand mixer, switch to the dough hook attachment and mix on medium speed for 5 minutes. If your dough is still sticky, add 1/4 cup of flour and mix again, starting on low speed and turning to medium speed after the flour has been incorporated. Continue to add more flour until the dough is smooth and not sticky.
![Vegan cinnamon roll dough in a stand mixer bowl, kneaded.]()
If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead by hand 7 to 8 minutes. If your dough is still sticky, add 1/4 cup of flour and knead again until incorporated. Continue to add more flour until the dough is smooth and not sticky.
Transfer the dough into your greased bowl and cover it with a clean kitchen towel or plastic wrap. Place the bowl in a warm area to rise for 1 hour, or until doubled in size.
![Vegan cinnamon roll dough before and after rising.]()
While the dough is rising, mix the brown sugar and cinnamon in a small bowl and set it aside. Set out the remaining vegan butter (for the filling and the frosting) to soften.
After the dough has risen, prepare a clean work surface with flour and place your dough in the middle. Try to keep the dough in an even oval shape so it’s easier to roll out into a rectangle.
Dust the top of the dough with additional flour, then roll out into a rough rectangle shape about 1/3 inch (8 mm) thick. You’ll want the long edge to be around 19 to 20 inches (48 to 51 cm) long, enough to cut 12 pieces, about 1 1/2 inches (3.8 cm) each, with extra room at the end to trim the uneven bits.
![Vegan cinnamon roll dough rolled out with a rolling pin.]()
Spread the softened vegan butter for the filling on top of the dough using a butter knife or cake spatula.
Sprinkle the brown sugar and cinnamon mixture evenly over the dough, leaving a bit of space at the long edge that’s furthest from you (for sealing the dough).
![Vegan cinnamon roll dough spread with vegan butter and half-covered with brown sugar and cinnamon.]()
Starting with the long side that’s closest to you, roll up the dough into a tight log, then gently press the seam to seal it.
![Vegan cinnamon roll dough and filling half-rolled up.]()
Place the log seam side down, then slice off the uneven edges so that the log is approximately equally thick throughout its entire length. I’ve found that the easiest and cleanest way to cut the cinnamon rolls evenly is with a piece of twine. Position the twine under the log, then cross the ends of the twine on top of the log and pull in opposite directions. Some people also use unflavored dental floss or cut the log with a sharp serrated knife.
![Vegan cinnamon roll log with the ends sliced off.]()
Cut the remaining log in half, then cut each half in half again to create quarters. Finally, cut each quarter into equal thirds to end up with 12 pieces.
![Cinnamon roll log being cut into 12 pieces with twine.]()
Place the cinnamon rolls in your greased casserole dish, 3 across and 4 lengthwise. (Or 2 by 3 if you’re using 2 smaller dishes as shown here). Cover with a clean kitchen towel and place in a warm spot to rise for 30 minutes. Before the cinnamon rolls have finished rising, preheat your oven to 350°F (180°C).
![Cinnamon rolls before and after rising]()
After the dough has risen, bake the cinnamon rolls in your preheated oven for 22 to 25 minutes, until golden brown on top.
While the cinnamon rolls are baking, prepare the frosting. Add your soaked cashews and water to a blender and blend until creamy, about 2 to 4 minutes. Remove the cashew cream from the blender and measure out 1/4 cup (60 mL) to use in the frosting.
![Cashews and water before and after blending]()
With a stand mixer or an electric hand mixer, mix the softened vegan butter and 1/4 cup of cashew cream until well-combined. Add in the lemon juice, vanilla extract, nutritional yeast, and salt and mix well.
![Vegan Cream Cheese Frosting ingredients before and after mixing.]()
Sift the powdered sugar into a small mixing bowl, then slowly mix it into the frosting 1 cup at a time until your desired consistency is reached. If your frosting gets too dry, you can add a dash of the remaining cashew cream or some non-dairy milk. Then turn up your mixer speed to medium-high to whip the frosting for a minute or two.
![Vegan cream cheese frosting before and after mixing powdered sugar.]()
Let your cinnamon rolls cool slightly, then spread the frosting on top. Enjoy!
![Spreading vegan cream cheese frosting on top of baked vegan cinnamon rolls.]()
Notes & Hints
Be sure you're using instant dry yeast, not instant yeast or active dry yeast. If you can only get instant yeast or active dry yeast, see the blog post for additional instructions
6 tbsp. = 3/8 cup or about 50 g. of cashews
If 6 tbsp. each of cashews and water isn't reaching your blender's blades to get blended properly, you may need to make more cashew cream. Just use an equal amount of cashews and water (by volume).
For a simpler icing, mix 1 cup powdered sugar with 1 1/2 tbsp. non-dairy milk, 1 teaspoon lemon juice, and 1/8 tsp. salt.
If you expect to have leftovers, only add icing to the cinnamon rolls you plan to eat right away. Then you can reheat them without the icing and add the icing after they're warm.
Nutrition Data
Serving Size: 1/12 of recipe; Calories: 497; Fat: 17 g.; Saturated Fat: 11 g.; Cholesterol: 0 mg.; Sodium: 286 mg.; Carbohydrates: 80 g.; Fiber: 0 g.; Sugar: 47 g.; Protein: 5 g.; Vitamin A: 8 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 3 mg.; Vitamin D: 0 mcg.; Calcium: 5 mg.; Iron: 1 mg.; Potassium: 39 mg.; Zinc: 0 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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