Vegan Cinnamon Rolls: Soft, Gooey, and Dairy-Free Recipe Everyone Will Love

Nothing beats the smell of freshly baked cinnamon rolls swirling through the kitchen. When I first tried making a vegan version I was amazed at how soft gooey and flavorful they turned out—no dairy or eggs needed. It’s one of those treats that brings everyone to the table whether they follow a plant-based diet or not.

Vegan cinnamon rolls have quickly become my go-to for cozy weekend breakfasts and special occasions. The sweet cinnamon filling and tender dough make every bite irresistible. Plus I love that I can share them with friends who have different dietary needs without sacrificing any of that classic cinnamon roll magic.

Why You’ll Love These Vegan Cinnamon Rolls

These vegan cinnamon rolls deliver everything you crave in a classic cinnamon roll while supporting your plant-based lifestyle. I make these often because the recipe creates incredibly pillowy rolls with soft dough and a decadent swirl of cinnamon sugar—you will never miss the dairy or eggs. The aroma alone fills the kitchen with pure comfort.

One bite gives you melt-in-your-mouth tenderness with gooey cinnamon centers and golden-brown edges. I skip processed ingredients and use wholesome pantry staples like almond milk and coconut oil to keep things nourishing but still insanely delicious. This recipe consistently gets rave reviews from both longtime vegans and those just starting to explore vegan baking.

You can serve these rolls for breakfast or brunch, or take them along to holiday gatherings. They’re an easy win with kids and adults alike, even for folks who say they do not think vegan food can compare. These cinnamon rolls are proof that vegan baking can be indulgent and satisfying while still aligning with a healthy lifestyle.

If you are new to vegan cooking, this recipe is the perfect way to discover how easy and fun it can be to transform staple comfort foods into delicious vegan treats at home.

Ingredients for Vegan Cinnamon Rolls

I’ve gathered my favorite plant-based ingredients to make these cinnamon rolls both nourishing and irresistibly delicious. Each element creates fluffy soft layers filled with sweet cinnamon swirls and topped with a lusciously simple glaze.

For the Dough

• 1 cup unsweetened almond milk, warmed to about 110°F
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup organic cane sugar
• 1/4 cup melted coconut oil, plus extra for greasing
• 3 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon fine sea salt

For the Filling

• 1/3 cup coconut sugar or organic brown sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons softened vegan butter or coconut oil

For the Glaze

• 3/4 cup powdered sugar, sifted
• 1 1/2 tablespoons unsweetened almond milk
• 1/4 teaspoon pure vanilla extract

Tools and Equipment Needed

When making vegan cinnamon rolls at home I always reach for simple tools that keep the process smooth and efficient. Here is what I use every time I bake these fluffy treats:

• Large mixing bowl for combining the dough ingredients
• Measuring cups and spoons for precise measurements
• Wooden spoon or silicone spatula for mixing
• Small saucepan to gently warm almond milk
• Whisk for blending yeast and sugar
• Stand mixer with dough hook or a clean surface for kneading by hand
• Clean kitchen towel or plastic wrap to cover the dough while it rises
• Rolling pin for shaping the dough into an even rectangle
• Sharp knife or unflavored dental floss for cutting the rolls cleanly
• 9×13-inch baking dish or large baking pan for baking the rolls
• Pastry brush for spreading vegan butter or coconut oil on the dough
• Small mixing bowl for preparing the glaze
• Wire rack for cooling the cinnamon rolls before glazing

With these kitchen essentials I can whip up bakery-style vegan cinnamon rolls right at home every time. Each helps keep the dough light and the cinnamon swirl even so the rolls turn out perfectly pillowy.

Make-Ahead and Storage Tips

When I ran my vegan restaurant, I loved batch-prepping cinnamon rolls for busy mornings and brunch events. You can easily prep these vegan cinnamon rolls ahead to save time and keep them fresh without losing their fluffy texture.

Make-Ahead Steps

• Prep and Refrigerate: After shaping the rolls and placing them in the baking dish, cover tightly with plastic wrap. Refrigerate overnight. The next morning, let the rolls sit at room temperature for 45 minutes to rise before baking as usual.
• Freeze Before Baking: Shape and fill the rolls, then freeze them unbaked. Place rolls in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator and allow to rise for 60 minutes at room temperature before baking.

Storing Baked Cinnamon Rolls

• Room Temperature: Once cooled completely, store rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and moist.
• Refrigerator Storage: For longer storage, keep cinnamon rolls in a covered container in the fridge for up to 5 days. Warm them in the microwave for 20 seconds or in a 300°F oven for 10 minutes before serving.
• Freezing Baked Rolls: Freeze baked and unglazed cinnamon rolls in a tightly sealed container for up to 3 months. To serve, thaw at room temperature and reheat in the oven at 300°F for 10 to 12 minutes, then glaze just before enjoying.

Glaze Storage Tips

• Store leftover glaze in a sealed jar in the fridge for up to 1 week. Stir well before spreading over warm cinnamon rolls to restore creaminess.

Quick Reference Table

Taking time to prep and store cinnamon rolls properly means you can enjoy a healthy vegan treat any day of the week—straight from your oven or ready in minutes when the craving strikes.

Step-By-Step Directions

Here I guide you through my tried-and-true method for making vegan cinnamon rolls at home. Follow each step for the softest dough, gooey cinnamon layers, and a sweet vegan glaze that brings everything together.

Step 1: Prep the Dough

I warm 1 cup unsweetened almond milk until just lukewarm, then whisk it with 2 1/4 teaspoons active dry yeast and 2 tablespoons organic cane sugar in a large mixing bowl. After letting it sit for 5 to 7 minutes to bloom, I add 1/4 cup melted coconut oil, 3 cups all-purpose flour, and 1/2 teaspoon fine sea salt. I stir with a wooden spoon until a shaggy dough forms, then knead on a lightly floured counter for about 7 minutes until the dough is smooth and elastic.

Step 2: Let the Dough Rise

I transfer the dough into a clean bowl lightly greased with coconut oil, cover it with a clean kitchen towel, and let it rise in a warm spot for 60 to 75 minutes. The dough should double in size, feeling pillowy when poke-tested.

Step 3: Prepare the Cinnamon Filling

For the filling, I mix 1/2 cup coconut sugar or organic brown sugar with 1 1/2 tablespoons ground cinnamon in a small bowl. I ensure 4 tablespoons vegan butter or coconut oil are softened and spreadable.

Step 4: Assemble the Rolls

Once the dough has risen, I punch it down gently and roll it out on a lightly floured surface to a rectangle roughly 14 by 9 inches. I spread the softened vegan butter evenly over the surface, then sprinkle the cinnamon-sugar mixture across the dough, covering from edge to edge.

Step 5: Slice and Arrange in Pan

I carefully roll the dough up tightly from the long side, creating a log. Using a sharp knife or unflavored dental floss, I slice the log into 12 equal rolls. I lightly grease a 9×13-inch baking dish and arrange the rolls inside, leaving just a bit of space between each so they have room to expand.

Step 6: Second Rise

I cover the pan loosely with plastic wrap or a towel and let the rolls rise for 30 to 40 minutes more. The rolls should puff and fill out the baking dish, looking soft and plump.

Step 7: Bake the Cinnamon Rolls

I preheat my oven to 350°F. Once hot, I bake the risen rolls for 23 to 27 minutes. The rolls will turn lightly golden and your kitchen fills with the irresistible scent of warm cinnamon. I check the centers to ensure they are baked through without overbaking for maximum softness.

Step 8: Prepare the Vegan Glaze

While the rolls bake, I whisk together 1 cup powdered sugar, 2 tablespoons unsweetened almond milk, and 1 teaspoon pure vanilla extract in a small bowl. The glaze should be smooth and pourable—add a splash more almond milk if needed.

Step 9: Glaze and Serve

When the rolls come out of the oven, I let them cool 10 minutes on a wire rack. Then I drizzle the vegan glaze over the warm rolls, letting it melt into every swirl. I serve them while still warm for the ultimate vegan treat.

Tips for Perfect Vegan Cinnamon Rolls

Use Fresh and Quality Ingredients

I always choose fresh yeast and high-quality flours to guarantee a fluffy roll every time. Organic cane sugar and unbleached all-purpose flour work best for the lightest texture. I avoid dough enhancers or processed alternatives to keep my rolls as wholesome as possible.

Warm the Almond Milk Properly

Make sure the almond milk is warm to the touch—around 105°F to 110°F. If the milk is too hot it may kill the yeast. Too cold and the dough won’t rise as well. I use a thermometer for best results.

Allow Enough Time for Rising

Don’t rush the rise. I let my dough rise until it’s doubled in size, usually about 1 hour in a warm place. For the second rise I cover the shaped rolls and let them get puffy before baking—this creates that bakery-style pillowy texture.

Roll Evenly and Spread the Filling Generously

I use a rolling pin to get the dough to an even thickness—usually about 1/4 inch. I spread the vegan butter, sprinkle the cinnamon sugar, and make sure the filling covers every edge. This method ensures a gooey swirl in every bite.

Cut with Floss for Clean Edges

Instead of a knife I use unflavored dental floss to slice the log of dough. I slide the floss under, cross the ends over the top, and pull tight to cut each roll cleanly. This method keeps the rolls round and prevents them from squishing.

Don’t Overbake

I check the rolls around the 20-minute mark and look for a light golden brown on top. Overbaking can dry out the dough. If in doubt I pull them out just as they start to brown and let residual heat finish the job.

Glaze While Warm

Pour the vegan glaze on while the rolls are still warm so it melts into the swirls. I use just enough to coat the tops but not so much that it overwhelms the cinnamon flavor.

Adjust for Dietary Needs

For gluten-free versions I swap the flour for a 1:1 gluten-free baking blend. I also love experimenting with different plant-based milks like oat or soy to suit different allergies or taste preferences.

Embrace Experimentation

I sometimes add chopped nuts or raisins to the filling or mix a little orange zest into the dough for a twist. The basics stay the same but a little creativity makes these vegan cinnamon rolls my own.

Flavor Variations and Add-Ins

Experimenting with different flavors and add-ins is one of my favorite ways to personalize vegan cinnamon rolls. As a former vegan restaurant owner, I love showing people how easy it is to get creative in the kitchen and make every batch fit their own cravings or the season.

Nutty Crunch

For a satisfying crunch and extra nutrition, I often sprinkle chopped walnuts or pecans over the cinnamon sugar filling before rolling the dough. Toast the nuts lightly in a dry skillet for a few minutes and let them cool before adding them to the rolls. This step deepens their flavor and adds a warm, toasty aroma that’s irresistible.

Fruit Fillings

I sometimes add finely diced apples or pears to bring natural sweetness and a bit of freshness to the rolls. Rinse and peel the fruit, dice it very small, and scatter it evenly over the filling before rolling up the dough. Dried fruit works great too. A handful of raisins or chopped dried figs infuses each bite with chewy, sweet bursts.

Zesty Twists

To brighten up the rolls, I grate lemon or orange zest into the filling. The citrus oils add a light, fresh fragrance that pairs beautifully with the warm cinnamon. One teaspoon of zest blended right into the cinnamon sugar creates a noticeable lift.

Spiced Depth

For an extra warming sensation, I like to add a pinch of ground ginger, cardamom, or nutmeg to the cinnamon sugar mix. Even a quarter teaspoon of any of these will add a subtle complexity and a hint of spicy warmth without overpowering the classic cinnamon flavor.

Chocolate Drizzle

For chocolate lovers, I melt a few tablespoons of vegan dark chocolate and drizzle it over the glaze once the rolls have cooled slightly. The creamy chocolate melts into each bite, adding indulgence while keeping the treat dairy-free.

Nut Butter Swirl

Another delicious layer is a swirl of almond or cashew butter spread over the rolled-out dough before the cinnamon sugar filling. This step boosts protein content and gives the rolls an ultra-creamy texture inside.

Glaze Add-Ons

If I want to upgrade the simple vanilla glaze, I sometimes whisk in a teaspoon of espresso powder for a coffee twist or swap vanilla for pure maple syrup. These small changes take the icing to new heights and customize the rolls for every mood or occasion.

With these add-in ideas, I make every cinnamon roll batch unique, keeping homemade vegan baking both delicious and fun.

Conclusion

Baking vegan cinnamon rolls has become one of my favorite kitchen traditions. There’s something so comforting about pulling a tray of golden, gooey rolls from the oven and sharing them with friends and family.

Whether you’re a seasoned vegan or just curious about plant-based baking, I hope you’ll give these cinnamon rolls a try. They’re proof that a little creativity and a few simple swaps can make classic treats just as delicious—if not more so—than the originals.