Fluffy and sweet vegan cinnamon rolls

Let’s be real. Most vegan baked goods are a punishment, not a pleasure. They’re dry, crumbly, and taste like regret.

You deserve better.

You want a cinnamon roll that doesn’t just meet the vegan standard—it destroys the non-vegan competition.

This isn’t a compromise. It’s an upgrade. Imagine pulling apart a gooey, soft, impossibly fluffy roll.

The aroma of cinnamon and sugar fills your kitchen.

That first bite is pure magic.

No one will ever guess it’s plant-based. Ready to make the best cinnamon rolls of your life?

What Makes This Recipe So Good

This recipe uses a specific combination of ingredients to create an unforgettable texture. The dough is soft, pillowy, and rises perfectly every time.

We achieve the iconic gooey center without any dairy.

The secret is a rich, buttery-tasting filling that soaks into the dough as it bakes.

The cream cheese frosting is tangy, sweet, and impossibly creamy. It’s the perfect finishing touch that makes these rolls legendary.

Seriously, these are so good they might cause family arguments over the last one. You’ve been warned.

Ingredients

Gather these simple components.

Pro tip: have everything at room temperature for the best rise.

For the Dough

• 1 cup unsweetened plant-based milk (soy or oat work best)
• 1/3 cup vegan butter
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3 1/2 cups all-purpose flour
• 1/2 tsp salt

For the Filling

• 1/2 cup softened vegan butter
• 3/4 cup packed brown sugar
• 2 tbsp ground cinnamon

For the Frosting

• 4 oz vegan cream cheese, softened
• 1/4 cup vegan butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Activate the yeast. Warm the plant milk and vegan butter until melted. It should be warm, not hot. Whisk in the sugar and yeast.
   

   Let it sit for 5-7 minutes until foamy.

   
   
2. Make the dough. In a large bowl, combine flour and salt. Pour in the yeast mixture and mix until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth and elastic.
3. First rise. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-1.5 hours.
   

   It should double in size. Patience is a virtue, but we know it’s hard.

   
   
4. Roll it out. Punch the dough down. On a floured surface, roll it into a 14×9 inch rectangle.
   

   Try to get it as even as possible.

   
   
5. Add the filling. Spread the softened vegan butter evenly over the dough. Mix the brown sugar and cinnamon, then sprinkle it over the butter, leaving a small border.
6. Roll it up. Tightly roll the dough into a log, starting from the long side. Pinch the seam to seal.
   

   Cut into 9-12 even rolls with a sharp knife or dental floss.

   
   
7. Second rise. Place the rolls in a greased baking dish. Cover and let them rise again for 30-45 minutes. They should be puffy and touching.
8. Bake. Preheat your oven to 350°F (175°C).
   

   Bake the rolls for 20-25 minutes, or until golden brown on top.

   
   
9. Frost. While the rolls cool slightly, beat all frosting ingredients together until smooth. Slather it on the warm rolls. Try not to eat it all with a spoon first.

Storage Instructions

These rolls are best enjoyed the day they’re made.

If you have leftovers (a miracle), store them in an airtight container at room temperature for up to 2 days.

For longer storage, you can freeze them. Place unfrosted, baked rolls in a freezer-safe bag for up to 2 months.

Thaw at room temperature and warm in the oven before adding frosting. IMO, a 10-second zap in the microwave makes them taste fresh-baked again.

Benefits of This Recipe

First, it’s 100% plant-based, meaning it’s free from cholesterol and animal products.

You get to indulge completely guilt-free.

It’s also incredibly satisfying. The combination of complex carbs, sugar, and fat provides a serious mood and energy boost.

This recipe is a crowd-pleaser. It proves that vegan food can be decadent, delicious, and never a sacrifice.

You win host of the year, every time.

Common Mistakes to Avoid

Using cold ingredients. This will murder your yeast. Ensure your plant milk and butter are lukewarm to activate it properly.

Over-flouring the dough. A sticky dough is a good thing. Adding too much flour creates dense, tough rolls.

Trust the process.

Not letting it rise twice. The second rise is non-negotiable for that light, airy texture. Don’t skip it unless you want cinnamon hockey pucks.

Overbaking. Pull them out as soon as they’re golden. They continue to cook in the pan.

Dry rolls are a tragedy.

Alternatives

No vegan butter? Refined coconut oil works in both the dough and filling. FYI, it will impart a slight coconut flavor.

For a gluten-free version, use a 1:1 gluten-free flour blend.

The texture will be slightly denser but still delicious.

Add chopped pecans or walnuts to the filling for a crunchy texture. You can also add raisins if you’re into that sort of thing.

Swap the cream cheese frosting for a simple vanilla glaze made with powdered sugar and plant milk.

Frequently Asked Questions

Can I make these cinnamon rolls the night before?

Absolutely. Prepare the rolls up to the point of the second rise.

Cover the pan tightly and refrigerate overnight.

The next morning, let them sit at room temperature for 30 minutes before baking as directed. This is a game-changer for fresh breakfasts.

Why didn’t my dough rise?

Your yeast was probably dead, or your liquid was too hot and killed it. Yeast is a finicky little organism.

Always test your yeast in liquid that’s warm to the touch, not hot.

If it doesn’t get foamy, start over with a new packet.

What’s the best plant-based milk to use?

Soy and oat milk are the champions here. They are creamier and higher in fat than almond milk, which results in a richer, softer dough.

Almond milk can work in a pinch, but your rolls might be slightly less tender. Choose the richest option you have.

My frosting is too runny.

How can I fix it?

Your vegan butter or cream cheese was likely too warm. Pop the whole bowl of frosting into the fridge for 15-20 minutes to firm up.

You can also add a little more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.

Final Thoughts

This isn’t just another recipe. It’s your new secret weapon for brunches, holidays, and “I need a cinnamon roll right now” emergencies.

It delivers everything you want: softness, gooeyness, and that iconic cinnamon sugar bliss.

The fact that it’s vegan is just a brilliant bonus.

Stop settling for subpar pastries. You have the blueprint. Now go create something amazing.