Vegan Cinnamon Roll Recipe

Jump to Recipe

This Vegan Cinnamon Roll recipe is everything you could want from a homemade cinnamon roll – soft, fluffy dough wrapped around a buttery cinnamon sugar filling and finished with a sweet vanilla icing glaze. Perfect for weekend baking, brunch or special occasions, they’re guaranteed to disappear quickly.

TL;DR

• Soft, fluffy homemade vegan cinnamon rolls
• Filled with buttery cinnamon sugar
• Finished with a simple vanilla icing glaze
• Perfect for breakfast, brunch or dessert
• Easy dough that’s great for beginner bread bakers
• Dairy-free and egg-free

Vegan Cinnamon Roll Recipe

Ingredients

For the Dough

• 2 cups soya milk
• ½ cup melted vegan butter
• 2½ tsp instant dried yeast
• 5½ cups plain flour
• ¼ cup caster sugar
• 1 tsp salt

For the Filling

• ¾ cup vegan butter
• ¾ cup light brown sugar
• 2 tbsp ground cinnamon

For the Topping

• 2 tbsp soya milk
• 1 tsp vanilla extract
• 1 cup icing sugar

How to Make This Vegan Cinnamon Roll Recipe

For the Dough

1. In a large bowl, mix together the soya milk, melted vegan butter and caster sugar. Sprinkle over the yeast and leave for 5 minutes.
2. Add 5 cups of the plain flour (reserving the remaining ½ cup) along with the salt. Mix until combined, then knead in a stand mixer for 5 minutes or by hand for around 10 minutes.
3. Cover the bowl and leave the dough to rise in a warm (but not hot) place for 1 hour, or until doubled in size.
4. Mix in the remaining ½ cup of flour, knead for another couple of minutes and leave to rest for 5 minutes.

For the Filling

1. Grease and line a rectangular baking tin (approximately 20 x 30cm).
2. Roll the dough out on a lightly floured surface into a rectangle roughly 30 x 40cm and about ½cm thick.
3. Spread the vegan butter evenly over the dough, making sure to reach the edges.
4. Sprinkle over the light brown sugar and ground cinnamon. Use a spatula or the back of a spoon to gently spread the mixture so it combines with the butter into a cinnamon paste.
5. Starting from the long edge, tightly roll the dough into a log.
6. Slice into 12 even rolls and arrange them in the prepared tin, leaving a little space between each one.
7. Cover and leave to prove for another 30 minutes while you preheat the oven to 180°C (350°F).
8. Bake for 30–35 minutes until golden brown. Check after 30 minutes and bake for a few minutes longer if needed.
9. Leave the rolls to cool slightly.

For the Topping

1. Mix together the soya milk, vanilla extract and icing sugar until smooth.
2. Spoon the glaze over the warm cinnamon rolls and allow it to spread naturally before serving.

Top Tips

• Use warm, not hot, soya milk to help activate the yeast.
• Roll the dough tightly to create neat swirls.
• Leave a little space between the rolls so they have room to rise.
• Glaze the rolls while they’re still slightly warm for the best finish.
• Weigh your rolls before baking if you want perfectly even portions.

Variations

• Add raisins or sultanas to the filling.
• Stir orange zest into the cinnamon sugar.
• Top with chopped pecans or walnuts.
• Swap the vanilla glaze for cream cheese frosting.
• Add chocolate chips for an indulgent twist.

Serving Suggestions

These vegan cinnamon rolls are delicious served:

• Warm straight from the oven
• With a cup of coffee or tea
• As part of a weekend brunch
• Alongside fresh fruit
• Slightly warmed the next day for breakfast

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They can also be frozen for up to 3 months. Defrost thoroughly and warm for 20–30 seconds in the microwave before serving for that fresh-from-the-oven texture.

FAQs

Recipe Similar to Vegan Cinnamon Roll Recipe

• Pumpkin Spice Cinnamon Rolls
• Biscoff Cinnamon Rolls
• Lemon Rolls
• Maple Pecan Cinnamon Rolls

Vegan Cinnamon Rolls

Difficulty: Medium

Servings

12

servings

Prep time

3

hours 

Cooking time

35

minutes

Total time

3

hours 

35

minutes

My classic cinnamon roll recipe with a soft, pillowy dough, cinnamon sugar filling and vanilla icing glaze.

Ingredients

• For the dough

• 2 Cups Soya Milk

• 1/2 Cup Melted Vegan Butter

• 2 1/2 tsp Instant Dried Yeast

• 5 1/2 Cups Plain Flour

• 1/4 Cup Caster Sugar

• 1 tsp Salt

• For the filling

• 3/4 Cup Vegan Butter

• 3/4 Cup Light Brown Sugar

• 2 tbsp Ground Cinnamon

• For the topping

• 2 tbsp Soya Milk

• 1 tsp Vanilla Extract

• 1 Cup Icing Sugar

Directions

• For the dough
• In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the yeast and leave for 5 minutes.
• Add 5 cups of the flour (setting aside 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
• Add in the remaining 1/2 cup of flour and mix. Knead for a couple of minutes and let it sit for 5 minutes.
• Filling
• Grease and line a rectangle baking tin (around 20x30cm).
• Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
• Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
• Sprinkle the brown sugar and cinnamon over the butter and use a silicone spatula or spoon to spread both over the dough. It should combine with the butter and create a paste.
• Roll the dough up from the longer edge.
• Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
• Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
• After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
• Allow to cool.
• Topping
• Mix the soya milk, vanilla and icing sugar and use a spoon to put a bit of the mixture on each cinnamon roll. It will spread out over the cinnamon rolls.

Notes

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.