If you’ve ever dreamed of biting into warm, pillowy cinnamon rolls that melt in your mouth, then get ready to make the magic happen in your own kitchen. This is The Best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe, a delightful treat that captures the essence of classic cinnamon rolls but without any animal products. These rolls come out irresistibly soft, perfectly fluffy, and lusciously gooey, making them an absolute crowd-pleaser whether you’re vegan or just a fan of fantastic baked goods.
Ingredients You’ll Need
Getting started on The Best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe means gathering a simple list of ingredients that work together like a dream. Each one plays a vital role, from tenderizing the dough to filling the rolls with that quintessential cinnamon-sugar goodness and finishing them off with a silky, sweet icing.
- Vegan buttermilk (236ml soy milk + 1 tbsp acv): This homemade buttermilk adds tang and activates the yeast beautifully for a tender crumb.
- Vegan butter (75g melted + 60g softened): The melted butter blends into the dough for richness, while the softened butter helps create a luscious filling.
- Vanilla extract (2 tsp total): Adds a warm, fragrant undertone that elevates the rolls to bakery quality.
- All-purpose flour (460g): Provides structure and softness, striking the perfect balance for fluffy rolls.
- Granulated sugar (60g): Sweetens and feeds the yeast for a good rise.
- Instant yeast (2¼ tsp): The magic behind that wonderful fluffiness and rise in the dough.
- Sea salt (1 tsp): Just enough to enhance all the flavors without overpowering.
- Brown sugar (60g light muscovado): Gives the filling a deep, molasses-like sweetness.
- Ground cinnamon (1 tbsp, up to 1½ tbsp): The spice star of the show that delivers warmth and comfort.
- Powdered sugar (200g): For the smooth, creamy icing that ties everything together.
- Non-dairy milk (3-4 tbsp): Helps achieve that perfect icing consistency.
How to Make The Best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe
Step 1: Prepare Your Ingredients and Tools
Before diving in, I recommend reading the recipe all the way through and prepping your ingredients and tools. Using a kitchen scale will give you the most accurate measurements, ensuring consistency every time you bake these rolls. Having everything at hand makes the process smooth and enjoyable.
Step 2: Make Vegan Buttermilk and Melt Butter
Whisk together soy milk and apple cider vinegar to create a creamy vegan buttermilk that adds tanginess and moisture to your dough. Gently melt the butter over low heat, just until liquid—not hot—to keep the yeast happy later.
Step 3: Mix Dough Ingredients
Combine the melted butter and vanilla extract into the vegan buttermilk mix. In a separate large bowl, whisk together the flour, granulated sugar, instant yeast, and sea salt. Pour the wet mixture into the dry and stir with a spatula until the dough forms a shaggy mass, a little sticky but coming together.
Step 4: Knead the Dough
Turn the dough onto a clean surface and knead by hand for 5–7 minutes until it transforms into a smooth, elastic ball. Resist the urge to add extra flour at the start; the stickiness will reduce as you knead. Feel free to clean your hands mid-way or use a dough scraper to manage any sticky bits. This kneading is key to developing that perfect chewy texture.
Step 5: First Proof
Lightly grease a bowl and place your dough ball inside. Cover tightly with plastic wrap and set it in a warm corner for 1 to 2 hours, allowing the dough to puff up and double in size. This rise is crucial for the soft, airy rolls that make this recipe stand apart.
Step 6: Roll Out the Dough
Punch down the dough to release the air, then gently roll it out on a lightly floured surface into a rectangle approximately 11 by 16 inches. This creates the perfect canvas for your cinnamon butter filling.
Step 7: Add the Cinnamon Filling
Spread the softened butter evenly over the dough with a spatula or your fingers, pushing it all the way to the edges for maximum gooeyness. Next, scatter the brown sugar and cinnamon mixture evenly over the butter, ensuring every bite will have a sweet, spicy hit.
Step 8: Shape the Rolls
Carefully roll the dough into a tight log. Mark and slice it into 9 equal portions using unflavored dental floss for clean cuts or a sharp knife. Floss works like a charm here and keeps the rolls neat and intact.
Step 9: Second Proof
Place the sliced rolls into a parchment-lined baking dish, cover with plastic wrap or foil, and let them proof again for 1 to 2 hours until they puff up and nearly double. If you want to prepare ahead, refrigerate them at this stage for up to 24 hours and bring to room temperature before baking.
Step 10: Bake the Rolls
Preheat your oven to 175°C (347°F). Bake the rolls for 20 to 24 minutes until the tops turn a beautiful light golden brown. Let them cool for about 15 minutes so you don’t lose all that gooey warmth once you add the icing.
Step 11: Make and Add Icing
Whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth and luscious. Swirl it generously over the warm rolls to add that signature finishing touch. The icing melts into the crevices, creating a sweet glaze that you’ll want to savor with every bite.
Step 12: Store Any Leftovers
If you have any leftovers (and you might!), tightly cover the rolls or transfer them to an airtight container. They keep well for two days at room temperature or up to five days in the fridge. Bringing them to room temperature before enjoying helps bring back that fresh-baked softness.
How to Serve The Best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe
Garnishes
The classic icing is a star on its own, but if you want to get creative, sprinkle chopped pecans or walnuts on top for a delightful crunch. A light dusting of cinnamon powder or a drizzle of vegan caramel sauce can instantly elevate presentation and flavor.
Side Dishes
These vegan cinnamon rolls pair wonderfully with a warm cup of chai, coffee, or your favorite plant-based milk latte. For a brunch spread, serve alongside fresh fruit like berries or a smooth avocado toast to balance sweetness with freshness.
Creative Ways to Present
If you’re serving these at a party or special occasion, try stacking a few on a rustic wooden board with small bowls of extra icing and nuts on the side for a build-your-own cinnamon roll bar experience. Wrapping individual rolls in parchment tied with twine makes adorable gifts or grab-and-go snacks too.
Make Ahead and Storage
Storing Leftovers
Keep your cinnamon rolls fresh by storing them in an airtight container at room temperature for up to two days. For longer storage, refrigeration is best and will keep them fresh for up to five days. Just be sure to let them sit out before serving to regain their softness.
Freezing
You can freeze the baked rolls by wrapping them tightly in plastic wrap and then foil. Place them in a freezer-safe container or bag for up to two months. To freeze unbaked rolls, freeze after the second proof, then thaw and bake as usual when you’re ready for fresh cinnamon rolls.
Reheating
For the perfect warm cinnamon roll any day, gently reheat them in a 150°C (300°F) oven for 10-15 minutes or pop individual rolls in the microwave for 20-30 seconds. A quick reheat restores that soft, gooey texture and brings out the lovely aroma.
FAQs
Can I use a different plant milk for the vegan buttermilk?
Absolutely! Soy milk is great because it’s creamy and protein-rich, but almond, oat, or cashew milk work well too. Just add the apple cider vinegar and let it curdle to mimic buttermilk’s acidity.
How can I make these cinnamon rolls nut-free?
The recipe itself is nut-free when you skip adding any nuts as garnishes. Just ensure your non-dairy milk and butter alternatives are also nut-free if allergies are a concern.
Do I need instant yeast or can I use active dry yeast?
Instant yeast is recommended for this recipe because it mixes directly into dry ingredients. If you only have active dry yeast, activate it first in warm vegan buttermilk before adding to the flour mixture.
Can I add raisins or other fillings to these rolls?
Yes, for a fun twist, sprinkle raisins, chopped dates, or even dairy-free chocolate chips in with the cinnamon-sugar filling. Just don’t overfill, so the dough rolls up cleanly.
Is it possible to make this recipe gluten-free?
While this recipe calls for all-purpose flour for optimum texture, you can experiment with a gluten-free flour blend suited for yeast doughs. The texture will differ, so be ready for a slightly denser roll.
Final Thoughts
Making these cinnamon rolls is truly a labor of love that rewards you with fresh-out-of-the-oven goodness like no other. I hope you enjoy every bite of this The Best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe as much as I do, whether it’s a weekend treat or a special occasion indulgence. Happy baking, and here’s to many delicious moments shared over these irresistible vegan delights!
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The Best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes to 3 hours 35 minutes (including proofing time)
- Yield: 9 cinnamon rolls
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These soft, fluffy, and gooey vegan cinnamon rolls are made without any animal products, featuring a tender dough enriched with vegan butter and a sweet cinnamon filling. Perfect for breakfast or a cozy treat, they are topped with a smooth vegan icing for extra indulgence.
Ingredients
Dough Ingredients
- 236 ml soy milk + 1 tbsp apple cider vinegar (vegan buttermilk)
- 75 g vegan butter (block-style, melted)
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon sea salt
Filling Ingredients
- 60 g vegan butter (block-style, softened)
- 60 g brown sugar (light muscovado recommended)
- 1 tablespoon ground cinnamon (use up to 1½ tbsp to taste)
Icing Ingredients
- 200 g powdered sugar (icing sugar)
- 3–4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Read Recipe: Please read the recipe thoroughly before getting started. For the most accurate results, measure with a digital kitchen scale.
- Prepare Vegan Buttermilk and Melt Butter: Make vegan buttermilk by mixing soy milk with apple cider vinegar. Slowly melt the 75 g vegan butter over low heat or in the microwave, making sure it’s just warmed to melted, not hot.
- Make Dough: Add melted butter and vanilla extract to the vegan buttermilk and mix well. In another large bowl, whisk together flour, sugar, yeast, and salt. Pour the wet mixture into the dry ingredients and stir with a spatula until combined into a shaggy dough.
- Knead Dough: Turn the dough onto a clean, dry surface and knead by hand for 5-7 minutes until smooth and elastic. Avoid adding extra flour despite stickiness; use a dough scraper to lift dough if needed. Clean hands as necessary during kneading.
- First Proof: Lightly grease a clean bowl and place the dough ball inside. Cover tightly with plastic wrap and set in a warm spot for 1-2 hours until doubled in size.
- Roll Out Dough: Punch down the dough to release air. On a lightly floured surface, roll it into an approximately 11” x 16” rectangle.
- Fill Rolls: Spread the softened vegan butter evenly over the dough using a spatula or fingers, reaching all edges. Mix brown sugar and cinnamon and sprinkle evenly over the butter layer.
- Roll and Cut: Carefully and tightly roll the dough into a log shape. Mark the log into 9 equal portions and slice using unflavored tooth floss or a very sharp knife for clean cuts.
- Second Proof: Place the rolls cut side up in a parchment-lined 10.5″ x 7.5″ baking dish. Cover with plastic wrap or foil and let proof in a warm place for 1-2 hours until doubled. Alternatively, refrigerate overnight (up to 24 hours) and then let rest at room temperature for 2 hours before baking.
- Bake: Preheat the oven to 175°C (347°F). Bake the cinnamon rolls for 20-24 minutes until the tops are lightly golden brown. Let cool slightly for 15 minutes.
- Prepare and Apply Icing: Whisk powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle or swirl the icing on top of the warm buns.
- Storage: Store leftover cinnamon rolls tightly covered or in an airtight container. They keep fresh at room temperature for 2 days or refrigerated up to 5 days. Bring to room temperature for about an hour before serving for softness.
Notes
- For best results, measure ingredients with a digital kitchen scale for accuracy.
- The dough will be sticky initially; resist adding extra flour while kneading to maintain softness.
- You can adjust the cinnamon in the filling from 1 tablespoon up to 1½ tablespoons depending on your taste preference.
- Using unflavored tooth floss to slice the rolls ensures clean cuts without squishing the dough.
- Overnight proofing in the fridge allows for making the rolls ahead and baking fresh in the morning.
- Use light muscovado brown sugar for the richest flavor but any brown sugar can work.
