Hearty Vegan Cinnamon Rolls Recipe

Waking up to the smell of warm yeast dough and sweet spice is my definition of an ideal Sunday morning. I recently developed these Vegan Cinnamon Rolls to capture that exact feeling without using any eggs or dairy products.

They turn out incredibly soft and gooey every single time I bake them for brunch. You won’t believe how simple it is to get that classic bakery texture right in your own kitchen.

Why This Vegan Cinnamon Rolls Recipe is a Keeper

Most people assume plant-based baking requires complicated substitutes or results in dry pastries. My recipe proves that simple pantry staples can create the fluffiest treats you have ever tasted.

The dough comes together quickly and rises beautifully to create those irresistible spiraled layers. I find myself making these whenever I need a comforting sweet that everyone can enjoy regardless of dietary needs.

Best of all, the glaze melts into the warm crevices to make every bite sticky and sweet. It really is the ultimate comfort food for cozy mornings at home.

If you have a sweet tooth like me, you need to try my Quick Pomegranate Orange Cake Recipe next. I also highly recommend the Irresistible Upside Down Orange Cake Recipe for another fruit-forward dessert option.

Gathering Your Vegan Cinnamon Rolls Ingredients

Here is what you will need to get started on this easy baking project:

• Almond Milk: You will need this warmed up to help activate the yeast and create a soft crumb.
• Instant Yeast: This ingredient is crucial for giving the dough its lift and airy texture.
• All-Purpose Flour: A standard pantry staple that provides the right structure for the rolls.
• Coconut Oil: Melted oil adds moisture to the dough and richness to the filling without dairy.
• Dark Brown Sugar: This creates the deep, caramel-like flavor inside the swirls.
• Cinnamon: You cannot have these rolls without a generous amount of this warming spice.
• Nutmeg: A small pinch adds a lovely depth and nutty aroma to the filling.
• Salt: Essential for balancing the sweetness and enhancing the dough’s flavor.
• Powdered Sugar: This forms the base of the simple, sweet glaze that goes on top.

My Method for Perfect Vegan Cinnamon Rolls

Let’s get cooking and fill your kitchen with amazing smells:

1. Start by combining your dry ingredients including the flour, sugar, instant yeast, and salt in a large mixing bowl. Pour the warmed almond milk and melted coconut oil over this mixture and stir with a wooden spoon until a shaggy dough forms and all flour is hydrated.
2. Turn the dough out onto a lightly floured surface and knead it steadily for about 3 to 5 minutes. You want the dough to feel smooth and stretchy under your hands, which indicates the gluten has developed enough to hold the structure.
3. Place your dough ball into a greased bowl, cover it with plastic wrap, and let it rest in a warm spot for about one hour. You will know it is ready for the next step when it has doubled in size and feels puffy to the touch.
4. Roll the risen dough out into a large rectangle, brush it with melted coconut oil, and sprinkle your mixture of brown sugar, cinnamon, and nutmeg evenly across the surface. Roll the dough up tightly starting from a short end, tucking it gently as you go to keep the spiral tight.
5. Cut the log into 12 even segments using a sharp knife or unflavored dental floss for a clean cut. Arrange them in a greased baking pan, cover again, and let them rise for another 45 minutes while you preheat your oven to 350°F.
6. Bake the rolls for roughly 25 to 30 minutes until the tops are golden brown and the kitchen smells incredible. Allow them to cool for about 15 minutes before whisking together the powdered sugar and milk glaze and drizzling it generously over the warm rolls.

My Best Tips for Perfect Vegan Cinnamon Rolls

I always make sure my yeast is fresh before starting because it guarantees that tall, airy rise. If your kitchen is cold, turn the oven light on to create a warm environment for the dough to proof properly.

Cutting the rolls with unflavored dental floss instead of a knife keeps the round shape intact without squishing the delicate layers. This simple trick ensures your Vegan Cinnamon Rolls bake evenly and look professional.

Do not rush the second rise once the rolls are in the baking pan. Letting them touch each other before baking creates those soft, pull-apart edges that make this recipe so special.

How to Serve This Vegan Cinnamon Rolls

I prefer serving these warm right out of the pan while the glaze is still slightly melty and gooey. They pair wonderfully with a hot cup of coffee or a cold glass of oat milk for a balanced breakfast.

You can also reheat leftovers in the microwave for 15 seconds to bring back that fresh-baked softness. My family enjoys adding a few fresh berries on the side to cut through the richness of the sweet cinnamon filling.

I’d love for you to follow along on Pinterest for more cozy baking inspiration and easy meal ideas.

Vegan Cinnamon Rolls

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• Author: Amelia Bryan
• Total Time: 2 hr 15 min
• Yield: 12 rolls
• Diet: Vegan

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Description

These soft and fluffy vegan cinnamon rolls are made with simple pantry ingredients. A dairy-free and egg-free breakfast treat that is easy to make and full of warm spice flavor.

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Ingredients

• 1 cup + 1 tbsp almond milk, warmed
• 2 tsp instant yeast
• 6 tbsp coconut oil, melted (divided)
• 2 3/4 cups all-purpose flour
• 1 tbsp dark brown sugar (for dough)
• 1/2 tsp sea salt
• 1/3 cup dark brown sugar (for filling)
• 1 1/2 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup powdered sugar
• 2 tbsp almond milk (for glaze)

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Instructions

1. In a large bowl, whisk together the flour, 1 tablespoon of dark brown sugar, instant yeast, and salt until well combined.
2. Add 6 tablespoons of melted coconut oil and the warmed almond milk to the dry ingredients, stirring until a sticky dough forms.
3. Transfer the dough to a floured surface and knead for 4-5 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm area for about 60 minutes or until doubled in size.
5. Roll the dough out into a 14×20 inch rectangle and brush with 2 tablespoons of melted coconut oil.
6. Mix the 1/3 cup brown sugar, cinnamon, and nutmeg in a small bowl, then sprinkle this mixture evenly over the dough.
7. Roll the dough up tightly from the short end and cut into 12 equal rolls.
8. Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for another 45 minutes.
9. Preheat your oven to 350°F and bake the rolls for 22-28 minutes until lightly golden brown.
10. Whisk the powdered sugar and 2 tablespoons of almond milk together, then drizzle over the rolls after they have cooled for 15 minutes.

Notes

Ensure your almond milk is warm but not hot (around 110°F) to avoid killing the yeast. You can substitute soy or oat milk if preferred.

• Prep Time: 20 min
• Rising Time: 1 hr 45 min
• Cook Time: 28 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 265
• Sugar: 18g
• Sodium: 135mg
• Fat: 11g
• Saturated Fat: 9g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan cinnamon rolls, dairy free cinnamon rolls, eggless cinnamon rolls, easy vegan breakfast