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An overhead photo of vegan cinnamon rolls in a baking dish. A roll has been removed from a corner.
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4.91 from 10 votes

Vegan Cinnamon Rolls

These soft and gooey vegan cinnamon rolls are topped with an easy, creamy glaze and always a hit. Perfect for the holidays or weekend brunch.
Prep Time30 minutes
Cook Time25 minutes
Rising Time2 hours
Total Time2 hours 55 minutes
Course: Breakast
Cuisine: American
Keyword: vegan cinnamon rolls
Servings: 12



  • 1 0.25-oz pkg active dry yeast
  • 1 ¼ cups warm almond milk around 105°–115°F
  • 3 cups all purpose flour plus more for rolling dough
  • 2 Tablespoons cane sugar
  • 1 teaspoon sea salt
  • 3 Tablespoons melted vegan butter plus more for greasing

Cinnamon Sugar Filling

  • cup packed brown sugar
  • 1 ½ Tablespoons ground cinnamon
  • ¼ cup vegan butter softened



  • Heat milk in a saucepan or in the microwave (about 40-50 seconds) until warm, but not hot (around 105°–115°F). Stir active yeast into warm almond milk until dissolved. Let stand for 10 minutes.
    Stirring in yeast to warmed almond milk in a bowl.
  • In a stand mixer with the paddle attachment, add flour, sugar and salt. Mix to combine. With mixer running at low speed, add melted butter and yeast mixture. Increase speed to medium-low, and mix 2 minutes until dough starts to form.
    A mixing bowl containing flour, salt and sugar. The yeast mixture and melted vegan butter have been added to the bowl.
  • Switch to the dough hook attachment and knead the dough in the stand mixer at medium-low speed for about 5 minutes, or until dough is smooth. Increase speed to medium and mix for about 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F. Your dough shouldn’t be sticky, but if it is add a little more flour, starting with 1 Tablespoon at a time.
    Dough forming in a mixing bowl.
  • Once combined, place dough in an oiled mixing bowl and cover with plastic wrap. Let rise 1-2 hours, or until doubled in volume. Time will depend on how warm your house is.
    A ball of dough in a bowl being covered with plastic wrap.
  • While dough is rising, make cinnamon sugar filling by stirring together brown sugar and cinnamon in a bowl. Grease 13 x 9-inch baking pan or round 9.5-inch pie pan with vegan butter or cooking spray (I used coconut oil cooking spray).
    Mixing together brown sugar and cinnamon together in a bowl.
  • Once dough has doubled in size, sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.
    Rolling cinnamon roll dough into a rectangle.
  • Spread softened vegan butter on the dough with fingers or a knife then sprinkle cinnamon sugar mixture over butter.
    Adding brown sugar and cinnamon mixture to rolled out dough.
  • Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat.
    Rolling dough into a log.
  • When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Using a serrated knife or large sharp knife, cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking pan.
    Slicing the log into 12 individual rolls.
  • Cover, and let rise in warm place 45 minutes, or until doubled in size.
    Twelve cinnamon rolls added to a baking dish.
  • Preheat oven to 350°F. Bake cinnamon rolls for 20-25 minutes, or until golden in color and cooked through and no longer doughy. I pulled mine at the 22 minute mark.
    Twelve baked vegan cinnamon rolls in a baking dish.
  • While cinnamon rolls are cooling make glaze by whisking together almond milk and confectioners’ sugar in a mixing bowl until combined and smooth.
    Mixing together almond milk and confectioner's sugar in a bowl to make a glaze.
  • Spread glaze over warm cinnamon rolls and serve.
    Topping vegan cinnamon rolls with glaze.



Serving: 1roll | Calories: 262kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 746mg | Potassium: 39mg | Fiber: 2g | Sugar: 24g