This post may contain affiliate links
These are truly the BEST vegan cinnamon rolls, ever. Think Cinnabon, but vegan. Big, fluffy, buttery rolls, with a classic cinnamon-sugar swirl, finally topped with a tangy vegan cream cheese glaze. The hardest part of this recipe? Trying not to eat this whole batch in one sitting.
Why this is the best vegan cinnamon rolls you’ll ever have
- Soft & fluffy rolls
- Ooey gooey cinnamon-sugar filling
- Topped with a simple vanilla vegan cream cheese glaze
- Everyone will love these!
- Perfect for fall/ winter mornings (or Christmas!)
10 Ingredients you’ll need to make these vegan cinnamon rolls
- plain flour
- yeast
- oat milk
- salted vegan butter
- caster sugar or granulated sugar
- ground cinnamon
- vanilla extract
- flaxmeal
- vegan cream cheese
Making the buttery, soft cinnamon rolls dough…
Start with the lukewarm oat milk, add in the fast action yeast and sugar. Mix and set aside until foamy. This takes around 5-10 minutes.
Next, melt the vegan butter in the microwave. Mix in the vanilla extract and flaxmeal. Set aside for 5 minutes or until it’s cooled down.
Pour the melted vegan butter mixture into the foamy oat milk. Mix together, then pour over the all-purpose flour. Mix together with a wooden spoon until it forms a dough.
Dust flour onto a clean workspace, and knead the dough for 5-10 minutes or until it doesn’t stick to clean dry hands. Shape into a ball, transfer into a bowl greased with vegan butter. Brush the tops of the dough with a little softened vegan butter. Cover and set aside for 1hr or until doubled in size.
All about the vegan cinnamon rolls filling…
First, make the classic cinnamon-sugar filling by combining these two magical ingredients together. Set aside.
Next, make the vegan salted vanilla butter by beating the softened butter with vanilla extract. Set aside until needed.
Once the dough has doubled in size, punch out the air. (My favourite part!)
Roll dough into a 12×14 inch rectangle. Spread the vegan salted vanilla butter over the dough, leaving a slight border.
Sprinkle over the cinnamon sugar, reserving 3 tbsps. Roll into a log, lengthwise.
Using a knife, score the log into 8 sections. Then, using dental floss cut through the log creating 8 beautifully cut rolls. (See recipe video for visual!)
Place the rolls in a greased baking dish. If using parchment paper, grease the parchment paper with a little butter.
I like to line my with parchment paper because it’s easier to get clean cuts of the cinnamon rolls when serving but this is optional!
Brush rolls with 1 tsp of salted vegan butter, then sprinkle over the remaining 3 tbsp cinnamon sugar. Cover and set aside until doubled in size. This will take another 45-60 minutes.
The simple vegan cream cheese glaze…
What is a vegan cinnamon roll without a cream cheese glaze? BORING. Ok hear me out, this vegan cream cheese glaze reminds me of Cinnabons. Not joking. I sent over these rolls to my cousin and as soon as she took a bite I got a message from her saying ‘THE CREAM CHEESE GLAZE TASTES LIKE CINNABONS’.
Back to the recipe, simply beat salted vegan butter with cream cheese and vanilla extract. Next, sift in the icing sugar and mix until smooth and creamy. Set aside until needed.
PS. I know in the recipe video I combined it all with the icing sugar but that was a messier way of creating this glaze.
The final touches…
Bake for 25-35 minutes. As soon as they come out of the oven, cover with a tea towel and allow the rolls to steam for 5-10 minutes. Steaming the rolls is crucial for this recipe!! Please don’t skip this step.
FAQ’s
use unsalted vegan butter, but add in a pinch of salt
It’s simply ground flaxseeds. It’s used as a binding agent in this recipe. I used store-bought flaxmeal, but you can make your own by grinding up flaxseeds in a spice grinder.
I haven’t tested it myself, but I don’t see why not.
Use granulated
Use dental floss! (Watch the video below for a visual tutorial!)
Cover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
Prefer to watch instead of read?
Have you tried this recipe?
After you give this recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More vegan recipes you’ll LOVE
Print
Ingredients
- 250 ml luke-warm oat milk
- 7 g fast action yeast
- 1/2 tbsp caster sugar
- 1 tbsp flaxmeal
- 56 g salted vegan butter (melted)
- 1/2 tsp vanilla extract
- 420 g all-purpose flour
The filling
- 1 tbsp ground cinnamon
- 105 g caster sugar
- 56 g salted vegan butter (softened )
- 1/2 tsp vanilla extact
The glaze
- 40 g salted vegan butter (softened )
- 60 g cream cheese frosting
- 200 g icing sugar
- 1/2 tsp vanilla extract
Instructions
- The Dough: Combine lukewarm oat milk with fast action yeast and sugar. Mix and set aside until foamy (about 5-10 minutes). In another bowl, combine melted vegan butter with vanilla extract and flaxmeal. Set aside for 5 minutes or until it’s cooled down. Combine the melted vegan butter mixture with the foamy oat milk, then pour over the all-purpose flour. Mix together with a wooden spoon until it forms a dough.
- Dust flour onto a clean workspace, and knead the dough for 5-10 minutes. Transfer into a bowl greased with vegan butter. Brush the tops of the dough with a little more softened butter (around 1/2 tsp). Cover and set aside for 1hr or until doubled in size.
- The Filling: Combine ground cinnamon and caster sugar. In another bowl, beat the softened vegan butter with vanilla extract. Set aside.
- Once the dough has doubled in size, roll dough into a 12×17 inch rectangle. Spread the salted vegan vanilla butter on top. Sprinkle with the cinnamon sugar, reserving 3 tbsps. Roll the dough lengthwise. Using a knife, score the log into 8 rolls. Then, using dental floss cut through the log creating 8 beautifully cut rolls. (See recipe video for visual!)
- Rise: Place the rolls in a lightly greased baking dish. Brush rolls with 1 tsp of salted vegan butter, then sprinkle over the remaining 3 tbsp cinnamon sugar. Cover and set aside until doubled in size. This will take another 45-60 minutes.
- Bake: Pre-heat oven to 180°C/356°F. Bake for 25-35 minutes. As soon as they come out of the oven, cover with a tea towel and allow the rolls to steam for 5-10 minutes.
- The Glaze: Simply beat salted vegan butter with cream cheese and vanilla extract. Next, sift in the icing sugar and mix until smooth and creamy. Remove the tea towel, dollop the vegan cream cheese glaze over the warm freshly baked buns, and enjoy!
Nutrition
- Calories: 200
