The Softest Vegan Cinnamon Rolls - Fluffy and Gooey!

Publised on 02/09/2024. Last Updated on 06/12/2024 by Richard

The softest vegan cinnamon rolls you'll ever taste, packed with mellow brown sugar and cinnamon. Topped with cream cheese icing, they're a sweet and delicious fall dessert or year-round treat!

I know what you're thinkin'—vegan cinnamon rolls? Oh yes, my friend. The best vegan cinnamon rolls you’ve ever had. We’re talkin’ fluffy, golden brown, gooey in the middle, with that rich cinnamon filling that makes you wanna call someone up and have a happy cry down the phone. And don't even get me started on the vegan cream cheese icing. It's like a cozy blanket for your cinnamon buns—smooth, creamy, and just the right amount of sweet.

So, what inspired me to share this vegan cinnamon roll recipe with you? Well, it’s simple. I realised Thanksgiving was right around the corner, and nothing screams holiday indulgence like cinnamon rolls. I mean, come on—these babies are basically an edible hug. And honestly, I’ve been tweaking this recipe for a hot minute now. My original recipe was great, which was one of the first desserts I ever posted on this blog, but I knew it could be even better.

So after about the hundredth test batch (my neighbours love me now, by the way), I decided this version was ready to be crowned the champion. So grab your rolling pin, let's get baking!

The Ingredients

Alright, let’s break down the ingredients for these delicious vegan cinnamon rolls. As always, if you’re in a rush (hey, I get it, sometimes I’m just too excited to read too), feel free to jump to the recipe at the bottom of the page. But for those stickin' around for the nitty-gritty, here’s what we’re workin' with:

• Plain white flour: The base of our fluffy cinnamon roll dough. It’s gotta be purpose flour to get that light, soft texture we’re after.
• Instant yeast: The magical ingredient that makes our cinnamon roll dough rise and get all puffy and delightful.
• Caster sugar (or superfine sugar): Sweetness, baby! It gives the dough that subtle sweetness, but don’t worry—it’s not too much.
• Plant milk: Warm soy milk works wonders here, but feel free to use almond milk or oat milk. The important part is that it’s warm milk to help activate the yeast.
• Vegan butter: Softened vegan butter is a game-changer for both the dough and the cinnamon filling. I usually go for my homemade vegan butter, but store-bought works like a charm too (we’ll talk more about that later).
• Cinnamon: The star of the show. The more, the merrier, right? This is what gives that cinnamon-sugar filling its signature kick.
• Brown sugar: We use this in the cinnamon filling to get that deep, molasses-like sweetness.
• Vanilla extract: Just a little splash of vanilla extract or vanilla bean paste in the frosting adds a subtle warmth that makes these rolls feel extra cozy.
• Powdered sugar: This makes our frosting light and sweet. Be sure to sift it so your frosting stays silky smooth.
• Vegan cream cheese: We’re using it in the frosting for that perfect tangy richness. Trust me, it’s worth it. You'll need to take it out of the fridge an hour before so it comes to room temp.

The Method

Okay, you ready? Here’s how we turn this simple list of ingredients into the perfect vegan cinnamon rolls. Again, if you need the full recipe, it’s waiting for ya below. But here’s a quick overview in case you like knowing what you’re getting into before diving in:

Make the dough: Start by mixing up the wet ingredients—plant milk, sugar, and yeast—and let it sit for a few minutes until it gets all frothy. Meanwhile, in the bowl of a stand mixer, combine your dry ingredients, including flour and salt. Add the frothy yeast mixture and softened vegan butter, then let your trusty dough hook do its thing. You’re looking for a shaggy dough that’s soft but not sticky. Once it’s smooth, transfer it to a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size. This is your first dough rise.

Cinnamon sugar filling: Mix together softened vegan butter, brown sugar, and cinnamon in a small bowl. You should have a thick, spreadable paste that’s gonna make these rolls extra gooey. Roll out your dough on a lightly floured surface into a large rectangle. Spread the cinnamon sugar filling evenly across the dough using the back of a spoon, and roll it up from the long end.

Slice and second rise: This is where it gets fun! Slice up your vegan cinnamon rolls. Instead of using a knife (which can smush your rolls), use the dental floss trick (more on that below). Once you’ve got your segments, place them in a greased baking pan and let them puff up again for a second time—30 to 45 minutes should do the trick.

Bake: Pop your rolls into the oven and bake until golden brown. I’m tellin’ ya, your kitchen is gonna smell like heaven. While they’re baking, whip up that dreamy vegan cream cheese frosting. Once they’re out and still warm, slather it on thick.

Where Do Cinnamon Rolls Come From?

Cinnamon rolls, as we know them today, have an intriguing origin story rooted in both Scandinavian and Germanic traditions. While it's difficult to pinpoint one specific “inventor” of cinnamon rolls, they are most famously associated with Sweden, where they are known as kanelbullar. These Swedish cinnamon buns are typically lighter in texture than their American counterparts and often include cardamom in the dough for extra spice.

Germans also enjoy their own version of cinnamon rolls called schnecken (meaning "snails" due to their spiral shape). These rolls were typically filled with sugar, nuts, and spices like cinnamon, becoming a staple in many European bakeries.

In the U.S., the cinnamon roll took on its own life, often bigger, richer, and topped with cream cheese frosting—especially in the American Midwest. Whether you call them cinnamon rolls, cinnamon buns, or Kanelbullar, one thing is clear: they’ve been enjoyed by many different cultures for centuries and have become a beloved treat worldwide. From European cafes to American brunch tables, cinnamon rolls are a testament to our shared love for sweet, spiced dough that just melts in your mouth.

How To Slice Cinnamon Rolls Without a Knife

You know that moment when you’ve rolled up your cinnamon roll dough and you think, "How the heck am I supposed to cut this log without smashing it?" Well, here’s the top tip you didn’t know you needed—dental floss. Yep, plain old dental floss. (Unflavored, please! We ain’t makin’ minty rolls.)

All you do is slide a piece of floss under the log, bring the two ends up, cross them over, and pull. It’s like magic! Perfect slices every time, no smushing the dough or losing that spiral we worked so hard on. Plus, it’s just super satisfying.

Oh and remember, if you're a fan of individual portions (like me) you can always bake your cinnamon rolls in a muffin tray!

The Best Vegan Butter for Baking

Now, let’s talk butter. Honestly, for these vegan cinnamon buns, you can’t go wrong with a high-quality vegan butter. My homemade vegan butter is fantastic (if I do say so myself), but I get it—sometimes store-bought is just easier. Here are a few of my favorites:

• Miyokos Creamery (North America)
• Naturli Vegan Block (Europe)
• Flora Vegan Block
• Earth Balance
• Country Crock Plant Butter

These are all pretty great options that’ll give your rolls that perfect richness. Just make sure it’s at room temperature when you use it!

How To Freeze This Recipe

Got leftovers? (I won’t judge if you don’t.) You can totally freeze these homemade cinnamon rolls. Just bake them up, let them cool completely, and pop them into an airtight container or wrap ‘em up tight in plastic wrap before freezing. When you’re ready to enjoy, thaw them out, and give ‘em a little reheat in the oven or microwave. Boom—hot cinnamon rolls anytime.

More Cinnamon Packed Recipes

If you’re as cinnamon-obsessed as I am, you’re in luck. Here are a few other cinnamon-packed recipes you’ll find on the blog:

• Vegan Pumpkin Muffins: Warm, spiced lil cakes that are perfect for pairing with a Pumpkin Spiced Latte.
• Cinnamon Sugar Donuts: Light, fluffy, and packed with cinnamon sugar goodness.
• Vegan Snickerdoodles: Soft, chewy, and rolled in cinnamon sugar—need I say more?
• Vegan Banana Bread Pancakes: The perfect cozy breakfast for fall.

Vegan Cinnamon Rolls FAQs

Alright, folks, we’ve officially hit peak cinnamon roll status. These delicious vegan cinnamon rolls are fluffy, sweet, and exactly what your kitchen needs right now. Whether you’re making them for a holiday morning or just a random Tuesday treat, I guarantee they’ll bring some serious joy. Don’t forget to snap a pic of your cinnamon rolls and tag me @schoolnightvegan on social media—I love seeing what you create!

If you’re looking for more cozy treats, you might wanna check out my Vegan Apple Pie, Pumpkin Pie, or my Sticky Vegan Apple Butter Rolls. Happy baking!

Vegan Cinnamon Rolls

The softest vegan cinnamon rolls you'll ever taste, packed with mellow brown sugar and cinnamon. Topped with cream cheese icing, they're a sweet and delicious fall dessert or year-round treat!

4.67 from 12 votes

Print Pin Rate

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 12

Calories: 484kcal

Author: Richard Makin

Equipment

• ▢
  Stand mixer with dough hook attachment
• ▢
  Large mixing bowl
• ▢
  Medium bowl (for the frosting)
• ▢
  small bowl
• ▢
  Rolling Pin
• ▢
  Plastic wrap (or a clean kitchen towel)
• ▢
  Baking pan (or a muffin tin)

Ingredients

For the Dough

• ▢ 360 ml plant milk I recommend soy milk, unflavoured and unsweetened, warmed slightly
• ▢ 40 g sugar
• ▢ 1 x 8g sachet of quick yeast
• ▢ 600 g plain white flour
• ▢ ½ teaspoon fine sea salt
• ▢ 90 g vegan butter soft and at room temperature

For the Filling

• ▢ 120 g vegan butter soft and at room temperature)
• ▢ 140 g soft dark brown sugar
• ▢ 2 tablespoon ground cinnamon

For the Cream Cheese Icing

• ▢ 50 g vegan butter soft and at room temperature
• ▢ 80 g vegan cream cheese at room temperature
• ▢ 1 teaspoon vanilla extract or vanilla bean paste
• ▢ 250 g icing sugar aka powdered sugar or confectioners sugar

Metric - US Customary

Instructions

To Make the Dough

• In a small bowl, mix the warmed plant milk and sugar together. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy.
  360 ml plant milk, 40 g sugar, 1 x 8g sachet of quick yeast
• In the bowl of a stand mixer fitted with a dough hook, combine the flour and sea salt.
  600 g plain white flour, ½ teaspoon fine sea salt
• Once the yeast mixture is frothy, add it to the dry ingredients in the stand mixer and knead on medium speed until a shaggy dough forms.
• Add the soft vegan butter and mix on medium speed until the vegan butter is fully incorporated and the dough starts to pull away from the sides of the bowl, about 5–7 minutes. The dough should be smooth and elastic but slightly tacky.
  90 g vegan butter
• Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

To Make the Filling

• In a small bowl, mix together the 120 g of soft vegan butter, dark brown sugar, and ground cinnamon until fully combined into a smooth, spreadable paste.
  120 g vegan butter, 140 g soft dark brown sugar, 2 tablespoon ground cinnamon
• Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface. Roll the dough out into a large rectangle, approximately 40 cm by 30 cm (16 x 12 inches).
• Evenly spread the prepared cinnamon-sugar filling over the rolled-out dough.
• Starting from the long side of the rectangle, tightly roll the dough into a log. Slice the log into 12 equal pieces. Alternatively, use a piece of strong thread or dental floss to wrap around the dough and pull tightly to cut into segments.
• Place the cinnamon rolls into a lightly greased large baking tin or dish, leaving a little space between each one. Alternatively, place rolls in individual wells of a greased muffin tray.
• Cover and let them rise for another 30-45 minutes, or until they puff up.
• While the rolls prove for a second time, preheat the oven to 180°C (350°F). Bake the cinnamon rolls for 25 minutes, or until golden brown on top.

To Serve

• While the rolls are baking, prepare the icing. In a medium bowl, beat together the vegan butter, vegan cream cheese, and vanilla extract until smooth. Gradually sift in the icing sugar and mix until fully combined and smooth. Use a stand mixer or electric whisk if you have one.
  50 g vegan butter, 80 g vegan cream cheese, 1 teaspoon vanilla extract, 250 g icing sugar
• Once the cinnamon rolls have finished baking, allow them to cool for 5–10 minutes. Then generously spread the cream cheese icing over the tops of the warm rolls.
• Serve the cinnamon rolls warm.
• Alternatively, allow to cool fully to room temperature then transfer to an airtight container and freeze for up to 2 months. Defrost fully then warm gently in the microwave or oven before serving.

Nutrition

Calories: 484kcal | Carbohydrates: 77g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 283mg | Potassium: 125mg | Fiber: 3g | Sugar: 36g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 3mg

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