Vegan Cinnamon Rolls (2024)

Get ready to indulge in the ultimate vegan treat: heavenly vegan cinnamon rolls topped with a luscious cream cheese frosting. The combination of warm, fragrant cinnamon-infused dough and the creamy, tangy frosting will have you coming back for seconds (or thirds!)

Why This Recipe Works

These vegan cinnamon rolls will make your taste buds dance with delight! If you’re a fan of the heavenly combination of soft, fluffy dough, sweet cinnamon filling, and luscious cream cheese frosting, then this recipe is about to become your new favorite.

I’ve made this recipe so many times and it’s a real crowd-pleaser. I like to make these cinnamon rolls for birthday parties and family get-togethers and they’re always gone super fast. So many people asked me for the recipe and many couldn’t believe the cinnamon rolls are made without using eggs and dairy products.

Instead, they rely on the magic of plant-based ingredients to create a soft and pillowy texture that rivals traditional cinnamon rolls. I kept this recipe super simple and you need only a handful of ingredients to make it. Instead of cow’s milk, I used almond milk. Besides, I left out the eggs and used vegan butter instead of regular one.

For the filling, I used a mixture of cinnamon and sugar, which infuses every bite with that irresistible warmth and sweetness. For the ultimate cinnamon flavor, I also added a bit of cinnamon to the dough.

This creamy and tangy vegan cream cheese frosting takes the cinnamon rolls to a whole new level of deliciousness. It adds a velvety texture and just the right amount of tanginess to complement the sweetness of the rolls. Trust me, once you taste it, you won’t be able to resist licking your fingers clean.

I’ve always thought making cinnamon rolls would be complicated, but they are surprisingly easy to make. With simple ingredients and step-by-step instructions common pantry ingredients, even people who are new to baking willbe able to whip up a batch in no time.

Treat yourself to a cozy weekend breakfast or brunch or surprise your friends and family with these homemade cinnamon rolls as an afternoon treat.

So gather your ingredients, make these vegan cinnamon rolls, and fill your kitchen with the irresistible aroma of cinnamon!

Ingredients & Substitutions

• Flour – I used all-purpose flour. I haven’t tried making them with a gluten-free flour blend yet, but I think it should work.
• Vegan Butter – my favorite dairy-free butter for baking is Earth Balance. Miyoko’s also works well.
• Vegan Cream Cheese – use plain dairy-free cream cheese. My favorite isTrader Joe’s vegan cream cheese.
• Almond Milk – I used unsweetened almond milk. Soy or oat milk also works well.
• Powdered Sugar – for the vegan cream cheese frosting.
• Vanilla Extract – use pure vanilla extract without any kind of sweetener.
• Active Dry Yeast – I used 1package instant dry yeast, which equals 2 ¼ teaspoons.
• Brown Sugar & Cinnamon – for the filling. You could also use coconut sugar instead.

How To Make This Recipe

1. Step: Melt the vegan butter in a small saucepan on the stovetop. It shouldn’t boil.

2. Step: Place the brown sugar, the almond milk, and the melted vegan butter in a large bowl. Stir with a wooden spoon until combined. Let it cool slightly for about 2 minutes. It should be warm but not hot. Sprinkle the yeast over the mixture. Let it sit for 5 minutes. The yeast should be foamy.

3. Step: Then add the flour, the cinnamon, and the salt.

4. Step: Stir with a wooden spoon until combined. The dough will be sticky.

5. Step: Cover the bowl with a towel and set in a warm place for 1 hour. It will rise and should about double in size.

6. Step:Place on a floured surface. Knead with your hands. Then use a rolling pin and roll it out into a rectangle. The dough should be about ¼ inch thick.

7. Step:Melt the vegan butter and spread the melted butter evenly over the dough rectangle. Sprinkle with sugar and cinnamon.

8. Step: Starting at one of the short ends, tightly roll up the dough and seal the edges. Place it with the seam side down.

9. Step: With a sharp knife, cut the rollinto 12 equal pieces.

10. Step:Generously grease square pan (or round pan) with vegan butter. Place the cinnamon rolls in the pan with the cut-side up. Cover with plastic wrap and let rise in a warm place for about 45 minutes. Preheat the oven to 350 °F. Remove the plastic wrap and bake for 25- 30 minutes until lightly golden.

11. Step: In the meantime, make the vegan cream cheese frosting. Place all of the ingredients in a mixing bowl.

12. Step: Mix with an electric mixer until well-combined and fluffy.

13. Step:Let the cinnamon rolls cool down for about 10-15 minutes. Then evenly spread the cream cheese icing on top.

Tips & Tricks

• My favorite is Trader Joe’s plain vegan cream cheese. The recipe also works with Tofutti, Miyoko’s, or Kite Hill cream cheese.
• If the frosting is too thin, add more powdered sugar (one tablespoon at a time) until your desired consistency is reached.
• If your powdered sugar contains sugar lumps, make sure to sift it before starting with the recipe for the frosting.
• Make sure to add the cream cheese frosting when the vegan cinnamon rolls are still warm, but not hot. If they’re too hot it will melt and if they’re already cold it won’t be as easy to spread. I usually let them cool down for 10-15 minutes.

Equipment

To make this recipe, you need the following equipment:

• saucepan
• bowl
• clean dishtowel
• wooden spoon
• sharp knife
• plastic wrap
• 8×8 inch square pan (or round pan)

Storage

Stored at room temperature in an airtight container or wrapped in foil, the cinnamon rolls will last about 2 days. In the fridge, they will last longer (about 5-7 days).

Freezing

You can easily freeze them before you add the cream cheese frosting on top. Stored in freezer safe containers, you can freeze them for up to 3 months.

Do you want to make them ahead and freeze them for later? Here’s the best way to do this: bake them for only 10 minutes instead of 25-30 minutes like directed in the original recipe. Then let them cool down completely, cover the baking dish with two layers of aluminum foil, and freeze it.

To serve, place the cinnamon rolls in the fridge overnight to thaw. On the next day, bake them for 15-20 minutes. They will taste super fresh!

Frequently Asked Questions

Can I make this recipe gluten-free?

I haven’t made this recipe gluten-free yet. However, I think it should work by replacing the all-purpose flour with a gluten-free flour blend.

Could I use oil instead of vegan butter?

The recipe would also work with oil instead of melted vegan butter (for the dough not the frosting). But I highly recommend using vegan butter as you won’t get the same flavor when using oil. The cinnamon rolls also won’t be as fluffy.

I Love To Hear From You!

I hope you like these vegan cinnamon rolls as much as we do around here.

If you give them a try, I’d love to know what you think about them. Justleave me a comment and a star ratingbelow. Your comments really make my day!

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