Vegan Cinnamon Rolls

Make these Vegan Cinnamon Rolls that are dairy-free, egg-free, soft, fluffy and topped with a sweet and delicious glaze. Totally made from scratch and sure to be enjoyed by everyone!

If you're craving more sweet and delicious cinnamon roll recipes, then be sure to try making a batch regular of Cinnamon Rolls or even these Small Batch Cinnamon Rolls.

These cinnamon rolls are egg-free, and dairy-free, making them the perfect vegan dessert option. They are also soft, fluffy, and topped with a delicious glaze that makes them similar to a honey bun.

If you've ever struggled to make cinnamon rolls, this post is full of tips and tricks to help make the process easy to create the best cinnamon rolls that are sure to be loved and enjoyed by everyone.

Let's get started!

Jump to:

• Ingredients You'll Need
• Equipment You'll Need
• Instructions
• Recipe Tips & Tricks
• Storage
• Double Batch
• Recipe
• More Recipes You'll Love

Ingredients You'll Need

1. Active Dry Yeast - You can use 2 ¼ teaspoons or 1 packet, either works just fine. Just be sure to measure if you're using bulk yeast. May substitute instant yeast if you prefer.
2. Sugar - Use granulated or cane sugar to add sweetness and help to proof the yeast to make the cinnamon rolls.
3. All-Purpose Flour - Be sure to scoop the flour into the measuring cup and level it off. Don't scoop the measuring cup directly into the bag/container or it will pack the flour. For the most accurate amount, use a food scale.
4. Salt - Helps to balance the sweetness and prevents the cinnamon rolls from tasting flat. Use any that you prefer, I prefer to use kosher salt for baking.
5. Coconut Oil - This ingredient is what provides the fat for the recipe and is the vegan substitute for regular butter.
6. Ground Cinnamon - I used a good amount of ground cinnamon which I think makes these cinnamon rolls stand out and give them the best flavor.
7. Vegan Butter - Can be used to coat the pan to prevent the rolls from sticking and also added to the center of the rolls for a slightly buttery flavor. May also use margarine or coconut oil instead if you prefer.
8. Non-Dairy Milk - Helps to make the glaze to top the rolls, may use any soy, nut, or non-dairy milk that you prefer.
9. Vanilla Extract - Be sure to use pure vanilla extract to add flavor to the glaze that tops each cinnamon roll.

See the recipe card below for exact ingredient quantities.

Equipment You'll Need

• A stand mixer with the hook attachment or a large bowl with a hand mixer.
• Rolling pin to roll out the dough.
• A baking dish that is at least a 9x13-inch or similar.
• Knife or unflavored floss to cut the rolls.
• Small bowl to mix the ingredients to make the glaze topping.
• A whisk to mix the glaze ingredients together.

Instructions

Begin the recipe by warming some water in a small bowl, careful not to make it too hot. Add the yeast and granulated sugar and stir it and allow it to sit for 10 to 15 minutes. The yeast will proof and become foamy. If not try it again, the yeast may be bad or the temperature of the water is too hot. If the water is too hot, then it will kill the yeast.

Add the yeast mixture, melted coconut oil, salt, and all-purpose flour using a stand mixer with a large bowl and dough hook. Mix until combined.

Once it comes together to form a soft dough ball, remove it from the mixer bowl and add it to a separate bowl that is lightly coated in coconut oil. Allow the dough to rise in a draft-free place for 1 to 2 hours or until the dough has doubled in size.

In a small bowl, stir together the granulated sugar and ground cinnamon for the filling and set aside. Prepare the pan that you plan on baking your cinnamon rolls in, and coat the bottom and sides of the baking dish in melted coconut oil or vegan butter.

Lightly flour a clean surface and roll out the dough into an even rectangle about ¼ inch thick. Evenly spread the vegan butter over the dough and sprinkle evenly with the cinnamon sugar mixture.

Working from the long edge of the rectangle, carefully roll the dough from the top edge to the bottom edge. Use a knife or unflavored floss to cut the dough into thick rolls and place them into the prepared baking dish. Cover with a clean kitchen towel and allow to rise for 30 minutes to 1 hour or until they double in size.

Preheat the oven to 350 degrees F. and place the baking pan with the rolls into the oven to bake for about 20 to 25 minutes or until bubbly and light golden brown.

Make the glaze topping in a small bowl by whisking together some powdered sugar, non-dairy milk, vegan butter or coconut oil, salt and vanilla extract until combined. Spread the glaze generously over the top of each cinnamon roll. Serve warm and store in an airtight container in the refrigerator for up to 4 days. Enjoy!

Recipe Tips & Tricks

• Be sure to allow the yeast to sit for at least 5 to 10 minutes. It will bubble up a bit and that means the yeast has activated. If you notice that it doesn't bubble and become foamy, that means the yeast is dead and your dough will not rise. You will need to start the process over again and check the date on the package of yeast before using it.
• You may mix the dough by hand but just take into consideration that it will take longer and a bit of arm strength to mix the ingredients until the dough forms. 
• When allowing the dough to rise, be sure you cover it, or it will dry out the dough. Use a light kitchen towel, loosely wrapped plastic wrap, or even a two-layer cover of paper towels. Also, make sure it is not in a cool or drafty area. I find placing it into a cold (turned off) oven works very well.
• When rolling out the dough, try to make sure that it's an even thickness all the way around. Aim for ¼ inch thickness.
• To make the process easier, add the warm water, sugar, and yeast to the stand mixer bowl and allow it to proof before adding the other ingredients on top.

Storage

Refrigerate - Place any leftovers into an airtight container or plastic bag in the fridge. You can store the rolls in the fridge for up to 4 days.

Freezing - You may freeze any cinnamon rolls that you don't plan to eat right away. Just place a freezer-friendly container or wrap them in plastic wrap and then two layers of aluminum foil. The cinnamon rolls freeze for 2 to 4 months. Thaw the rolls in the fridge the night before you plan to eat them and then reheat as you would like.

Double Batch

Cinnamon rolls take a bit of effort, and many love to make larger batches to save some in the freezer for later. You can double the recipe by doubling the necessary ingredients and using two 9x13 pans. This is great for larger families who need more or if you want to freeze the extra batch for later. 

I do recommend fully baking the rolls before freezing, but you can also freeze the dough raw without the glaze. Just add additional time to cooking when ready to bake to ensure it bakes all the way through. 

Recipe

Original post date 05/23/2016. Updated 09/12/2022.

More Recipes You'll Love

• Cinnamon Rolls
• Small Batch Cinnamon Rolls
• Cinnamon Roll Cake
• Cinnamon Roll Waffles

Have any comments, questions, or other ideas for this delicious Vegan Cinnamon Roll Recipe? Please share them in the comments below!