Name: Vegan Cinnamon Rolls
Prep time: 2 h
Cook time: 2 h 35 min
Total time: 4 h 35 min
Yield: 9
Cuisine: Vegan
Ingredients: ¼ cup bread flour for tangzhong; ⅔ cup soy milk for tangzhong; ¾ cup soy milk for the cinnamon roll dough; ¼ cup cane sugar for the cinnamon roll dough; 1 teaspoon salt for the cinnamon roll dough; 3 ¼ cup bread flour for the cinnamon roll dough; 2 teaspoons yeast for the cinnamon roll dough; ¼ cup vegan butter for the cinnamon roll dough; ½ cup soft brown sugar for the filling; 2 tablespoons cinnamon for the filling; ⅓ cup vegan butter for the filling; 1 cup powdered cane sugar for the icing; 2 tablespoons soy milk for the icing; 1 teaspoon vanilla extract for the icing

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Vegan Cinnamon Rolls are the ultimate treat for any occasion, merging soft, fluffy dough with sweet, warm cinnamon goodness. Imagine biting into a swirl of tender bread enveloped in sugary warmth, dripping with creamy icing. What’s more, they are completely plant-based, making them perfect for everyone, whether you’re vegan or just looking to try something new for breakfast, brunch, dessert, or an afternoon snack.

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I still remember the first time I stumbled upon the Tangzhong method for creating cinnamon rolls. I was curious about how making a simple dough could yield such delightfully fluffy textures, and once I tried it, I was hooked. These Vegan Cinnamon Rolls don’t just taste incredible, they look impressive too, making them a fantastic centerpiece for a family brunch or a cozy Sunday gathering. If you want a showstopper that doesn’t require a ton of hard work, this recipe will definitely do the trick. I’m thrilled to share it with you!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Cinnamon Rolls
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Cinnamon Rolls

Why You’ll Love This Recipe

Simple & Quick: While the total prep time is around 120 minutes, most of it is just waiting for the dough to rise!
Irresistible Flavor: A delightful blend of cinnamon and brown sugar, complemented by smooth vegan butter creates an amazing flavor.
Eye-Catching Appeal: These cinnamon rolls are not only delicious but beautifully swirled—who wouldn’t want to dig into a freshly baked roll?
Flexible Serving: Perfect for breakfast, brunch, dessert, or even as a delightful afternoon snack.
Diet-Friendly Options: Completely vegan, these rolls can easily adapt to gluten-free with the right flour.

Ingredients You’ll Need

¼ cup bread flour (for tangzhong): This flour helps create that soft texture in the dough. Opt for unbleached if possible.
⅔ cup soy milk (for tangzhong): A creamy base that provides moisture without animal products. Almond milk or oat milk can also be used.
¾ cup soy milk (for the cinnamon roll dough): This adds more moisture to the dough. Stick with vegan milk options for the best taste.
¼ cup cane sugar (for the cinnamon roll dough): Sweetens the dough without overpowering the flavors. You can swap with coconut sugar if desired.
1 teaspoon salt (for the cinnamon roll dough): Balances the sweetness and enhances overall flavor. Essential for any baking!
3 ¼ cup bread flour (for the cinnamon roll dough): The main structure of these rolls. Bread flour gives that chewy and soft texture.
2 teaspoons yeast (for the cinnamon roll dough): This is the leavening agent that helps the rolls rise beautifully.
¼ cup vegan butter (for the cinnamon roll dough): Imparts richness and moisture. You can use coconut oil for a different flavor profile.
½ cup soft brown sugar (for the filling): Adds depth with its molasses undertones. Light brown or dark brown sugar both work!
2 tablespoons cinnamon (for the filling): The warming spice that truly gives cinnamon rolls their iconic flavor.
⅓ cup vegan butter (for the filling): Provides the necessary richness to help the filling adhere. Melt it for easy application.
1 cup powdered cane sugar (for the icing): For a decadent drizzle. You can use traditional powdered sugar if you can’t find cane sugar.
2 tablespoons soy milk (for the icing): Helps achieve the right consistency for your frosting. Other plant-based milk works here too.
1 teaspoon vanilla extract (for the icing): Adds warmth and depth of flavor to your icing—always a good touch!

How to Make Vegan Cinnamon Rolls

Prepare the Tangzhong: Start by combining ¼ cup bread flour and ⅔ cup soy milk in a saucepot. Whisk them together until smooth and lump-free.
Cook the Mixture: Set the pot over medium-high heat, stirring continuously until it thickens to a pudding-like consistency. This should take about 3-5 minutes.
Prepare the Dough: Transfer the tangzhong to a large bowl and let cool slightly. Add the remaining ¾ cup soy milk—mix until well combined.
Mix the Dough: To the tankzhong mixture, add ¼ cup cane sugar, 1 teaspoon salt, 3 ¼ cups bread flour, and 2 teaspoons yeast. Stir with a wooden spoon or knead in a standing mixer for about 10 minutes until the dough is smooth.
Incorporate Vegan Butter: Work in ¼ cup of vegan butter into the dough until well combined. The dough might feel a bit sticky; that’s okay!
Let it Rise: Lightly grease a clean bowl with oil and place the dough inside. Cover it with plastic wrap and let it rise in a warm spot for 1 to 2 hours or until doubled in size.
Deflate the Dough: When the dough has risen, punch it down to release air and transfer it to a floured surface.
Roll the Dough: Roll the dough out into a 12×18-inch rectangle. This provides a large surface area for the filling.
Add Vegan Butter: Brush the surface of the dough with melted and cooled vegan butter—a layer of rich moisture.
Sprinkle the Filling: On the brushed dough, sprinkle with ½ cup soft brown sugar and 2 tablespoons cinnamon. Use a sifter for an even dusting.
Roll the Cinnamon Rolls: Starting from the long side, roll the dough tightly into a log. This helps create those beautiful swirls.
Slice the Rolls: Cut the log into 9 rolls. For a clean cut, use dental floss by sliding it under the log, then pull tightly to cut.
Arrange in Dish: Place the cinnamon rolls in a paper-lined 8×8-inch baking dish, leaving space between each roll for rising.
Second Rise: Cover the rolls with a clean kitchen towel and let them rise for an additional 45 minutes.
Preheat Oven: As the rolls rise, preheat your oven to 350°F (175°C).
Bake: Bake the cinnamon rolls for 30-35 minutes, until golden brown and fragrant, with a slight pull on the edges.
Cool the Rolls: Once done, remove them from the oven and let cool slightly.
Make the Icing: In the meantime, combine 1 cup powdered cane sugar, 2 tablespoons soy milk, and 1 teaspoon vanilla extract in a bowl. Stir until smooth.
Drizzle the Icing: Pour or drizzle the icing over the still-warm cinnamon rolls. Get ready for that amazing aroma!

Storing & Reheating

To keep your Vegan Cinnamon Rolls fresh, store them at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for about 5 days, wrapped tightly to prevent drying out. If you want to freeze them, place the rolls in a freezer-safe container with parchment paper separating each roll, and they will keep for up to 3 months. For reheating, pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes. Keep in mind that freezing may slightly change their texture, so refreshing them with a bit of icing can help!

Chef’s Helpful Tips

Avoid over-kneading; the dough should be smooth but not too tough.
Ensure your vegan butter is at room temperature to mix easily into the dough.
Don’t rush the rising processes; they are crucial for fluffy rolls.
Use dental floss for cutting the rolls for neat edges—it’s a game changer!
Add nuts or raisins to the filling for a twist on flavor and texture.
Make the dough the night before, let it rise in the fridge, then shape and bake in the morning!

Who wouldn’t be thrilled to pull these warm, delightful rolls out of the oven? Perfect for breakfast, brunch, or just because, these rolls are sure to impress. Enjoy exploring different variations with fillings or toppings, and don’t hesitate to make them your own!

Recipe FAQs

Can I make these cinnamon rolls gluten-free?

Absolutely! You can substitute the bread flour with a gluten-free blend designed for baking. Make sure to add a binding agent, like xanthan gum, to get the right texture.

What can I use instead of soy milk?

If you’re looking for alternatives, almond milk, oat milk, or coconut milk can work well in this recipe. Just ensure they are unsweetened to maintain the right balance of flavors.

How can I make these rolls ahead of time?

You can prepare the dough and let it rise, then shape the rolls and place them in the baking dish. Cover and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking.

Why didn’t my rolls rise properly?

Several factors can affect rising, including inactive yeast, a cold environment, or not allowing enough time for the dough to rise. Always check your yeast’s expiration date and create a warm space for the dough to thrive.

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Vegan Cinnamon Rolls