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If you’re looking for The Best Vegan Cinnamon Rolls, you’re in the right place! These homemade vegan cinnamon rolls are soft, fluffy, and filled with a delicious cinnamon sugar swirl. Made with simple, dairy-free ingredients and topped with a creamy vegan icing, they’re everything you love about classic cinnamon rolls, completely plant-based. Whether you’re making them for a cosy weekend breakfast, a special brunch, or simply to satisfy your sweet tooth, these easy vegan cinnamon rolls are sure to become a favourite.

Why you’ll love this recipe…

• Soft and fluffy: These vegan cinnamon rolls have a pillowy soft dough with a deliciously gooey cinnamon sugar filling.
• Completely vegan: Made without eggs or dairy, but with all the flavour and texture of classic cinnamon rolls.
• Easy to make: With simple ingredients and easy-to-follow instructions, these homemade vegan cinnamon rolls are perfect for bakers of all levels.
• The perfect cinnamon swirl: Each roll is filled with a sweet, buttery cinnamon sugar mixture for the perfect balance of sweetness and spice.
• Finished with creamy icing: Topped with a generous drizzle of sweet vegan icing, these cinnamon rolls are absolutely irresistible.
• Perfect for any occasion: Enjoy them for a cosy weekend breakfast, a special brunch, or whenever you’re craving a sweet homemade treat.

Ingredients for the best cinnamon rolls: 

• All purpose flour: Used in the dough to give the cinnamon rolls structure and create a soft, fluffy texture.
• Yeast: Used in the dough to help it rise and become light and airy.
• Oat milk: Used in the dough to add moisture and keep the rolls soft and tender.
• Salted vegan butter: Used in the dough, cinnamon filling and icing. It adds richness and flavour while helping create a soft, tender texture.
• Granulated sugar: Used in the dough to add sweetness.
• Salt: Used in the dough to enhance the flavour and balance the sweetness.
• Light brown sugar: Used in the cinnamon filling for a rich, caramel-like sweetness.
• Ground cinnamon: Used in the filling to give the rolls their classic warm cinnamon flavour.
• Vegan double cream: Poured over the rolls before baking to make them extra soft, gooey and rich.
• Vanilla extract: Used in both the cream poured over the rolls and the icing to add a delicious vanilla flavour.
• Icing sugar: Used in the icing to add sweetness and create a smooth consistency.
• Vegan cream cheese: Used in the icing to create a creamy texture and add a slight tang that balances the sweetness.

Making the Soft, Fluffy Cinnamon Roll Dough… 

Start by heating the oat milk in the microwave until it is lukewarm. Make sure it is not hot, as this can kill the yeast. Add the granulated sugar and yeast to the warm oat milk, give it a quick stir, and set aside for a few minutes until the mixture becomes foamy. Meanwhile, add the flour and salt to a large mixing bowl and mix to combine.

Melt the vegan butter and allow it to cool slightly. Once cooled, pour it into the foamy milk and yeast mixture and give it a quick mix.

Pour the wet mixture into the bowl with the flour and salt. Mix everything together until a dough starts to form. Transfer the dough onto a lightly floured surface or chopping board. Using clean, dry hands, knead the dough for 5 to 10 minutes, or until it becomes smooth and is no longer sticky.

Lightly grease a large glass bowl with ½ tablespoon of vegan butter. Transfer the dough into the bowl and rub another ½ tablespoon of vegan butter over the top of the dough. Cover the bowl and set aside in a warm place for 1 hour, or until the dough has doubled in size.

Time to Roll Up Those Cinnamon Rolls…

In a bowl, mix together the softened vegan butter, ground cinnamon and light brown sugar until you have a smooth cinnamon butter. Once the dough has doubled in size, transfer it onto a lightly floured surface and roll it out into a 12 × 18 inch rectangle.

Spread the cinnamon butter evenly over the entire surface of the dough, making sure to reach all the edges.Using a sharp knife or pizza cutter, cut the dough into 12 strips, roughly 1½ inches wide. See the video below for an example of how to cut the strips. Roll each strip tightly from one end to the other to create a cinnamon roll. Alternatively, you can roll the entire dough into one large log and then cut it into 12 equal rolls.

Transfer the cinnamon rolls into a lightly greased 9 × 13 inch baking dish lined with parchment paper, arranging them evenly with a little space between each roll. Cover and set aside in a warm place for 40 minutes, or until the rolls have doubled in size and look lovely and puffy.

Baking & The Final Touches…

In a small bowl, add the vegan double cream and heat it in the microwave for a few seconds, or until slightly warm. Stir in the vanilla extract. Once the cinnamon rolls have finished their second rise, pour the cream mixture evenly over the rolls. Transfer to a preheated oven and bake for 20–30 minutes, or until the rolls are beautifully golden on top and cooked through.

Once baked, cover the cinnamon rolls with a clean tea towel while they cool slightly. This helps trap the steam, keeping the rolls lovely and soft.

While the cinnamon rolls cool, prepare the vegan cream cheese glaze. In a bowl, beat together the softened vegan butter, vegan cream cheese and vanilla extract until smooth and creamy. Using softened butter and cream cheese makes this step much quicker and helps create a silky, lump-free glaze. Add the icing sugar and beat again until everything is well combined and the glaze is smooth.

Drizzle the cream cheese glaze generously over the slightly warm cinnamon rolls, letting it melt into all those delicious cinnamon swirls. Serve warm and enjoy every soft, fluffy, gooey bite!

Tips for Making the Best Vegan Cinnamon Rolls…

• Make sure your oat milk is lukewarm: The milk should feel warm to the touch, not hot. If it’s too hot, it can kill the yeast and prevent your dough from rising properly.
• Knead the dough properly: Knead for 5–10 minutes until the dough becomes smooth, soft and elastic. This helps develop the gluten, giving your cinnamon rolls their lovely fluffy texture.
• Use softened vegan butter for the filling: Softened butter is much easier to mix with the cinnamon and brown sugar, making it simple to spread evenly across the dough.
• Don’t add too much flour: The dough should be soft and slightly tacky. Adding too much flour can make your cinnamon rolls dense and dry, so use just enough to prevent sticking when kneading and rolling.
• Pour the cream mixture over the rolls before baking: The vegan double cream and vanilla help keep the rolls moist and tender, giving them a deliciously soft, gooey centre.
• Keep an eye on the baking time: Every oven is different, so start checking your rolls around the 20-minute mark. They should be lightly golden on top and cooked through. If they’re browning too quickly, loosely cover them with foil.
• Cover with a tea towel after baking: Covering the warm rolls with a clean tea towel as they cool slightly helps retain moisture and keeps them soft.
• Add the icing while the rolls are slightly warm: Let the cinnamon rolls cool for a little while before adding the cream cheese glaze. This allows the icing to soften and melt slightly over the rolls without completely disappearing.

Tried the recipe?

If you try this vegan cinnamon roll recipe, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your bakes and share them with the community.

And if you loved these vegan cinnamon rolls, please leave a review and star rating below. Your feedback means so much to me! It helps my blog grow, allows other readers to discover and enjoy this recipe, and supports me in creating more delicious vegan recipes for you to try. Thank you so much for being here and for all your support! ♡

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