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overhead view of finished cinnamon roll recipe in baking dish
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5 from 10 votes

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!
Prep Time20 mins
Cook Time20 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon rolls
Servings: 10
Calories: 323kcal


  • Yeast Mixture
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 cup warm water
  • ¼ cup granulated sugar
  • Cinnamon Roll Dough
  • ¼ cup coconut oil, melted
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • Cinnamon Roll Filling
  • 2 tablespoons vegan butter or coconut oil
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Glaze Topping
  • 1 cup powdered sugar
  • ¼ cup non-dairy milk
  • 3 tablespoons vegan butter or coconut oil
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract


  • Begin the recipe by warming 1 cup water (100-110 degrees F.) in a small bowl, careful not to make it too hot. Add the 1 packet (2 ¼ teaspoons) active dry yeast and ¼ cup 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, ¼ cup melted coconut oil, 1 teaspoon salt, and 3 cups 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 ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the filling and set aside. Prepare the pan that you plan on baking your cinnamon rolls in by coating the bottom and sides of the baking dish in additional 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 2 tablespoons 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 1 cup powdered sugar, ¼ cup non-dairy milk, 3 tablespoons vegan butter or coconut oil, ¼ teaspoon salt and ½ teaspoon 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!


  • 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.


Calories: 323kcal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 342mg | Potassium: 55mg | Fiber: 1g | Sugar: 22g | Vitamin A: 26IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 2mg