Vegan Cinnamon Rolls Recipe

Introduction

These vegan cinnamon rolls are soft, fluffy, and packed with warm cinnamon flavor, perfect for a cozy breakfast or sweet treat. Made without dairy or eggs, they’re approachable for anyone following a plant-based lifestyle. Enjoy the comforting aroma and taste of these homemade rolls fresh from your oven.

Ingredients

• 1 cup Unsweetened Almond Milk
• 8 tablespoons Margarine
• 1 tablespoon Granulated Sugar
• 1 packet Instant Dry Yeast
• 3/4 teaspoon Salt
• 3 cups All-Purpose Flour
• 2 tablespoons Ground Cinnamon
• 1/2 cup Brown Sugar
• 1 cup Powdered Confectioners Sugar
• 1 tablespoon Unsweetened Almond Milk (for icing)

Instructions

1. Step 1: Heat 1 cup almond milk, 3 tablespoons margarine, and 1 tablespoon granulated sugar in a saucepan until lukewarm. Alternatively, warm it in the microwave in 30-second bursts. Pour into a large mixing bowl.
2. Step 2: Sprinkle 1 packet of instant dry yeast over the warm liquid and let it activate for about 10 minutes. Once foamy, stir in 1/2 teaspoon salt.
3. Step 3: Add 3 cups all-purpose flour gradually, stirring until the mixture forms a loose dough. Transfer the dough to a floured surface for kneading.
4. Step 4: Knead the dough by hand for about 8 minutes or use a stand mixer with a dough hook for 5 minutes. Add flour by the tablespoon if the dough is too sticky. The dough should be smooth and elastic when ready.
5. Step 5: Place the dough in a lightly greased bowl, cover with plastic wrap, and set in a warm spot to rise for 1 to 2 hours until it doubles in size.
6. Step 6: Melt the remaining 5 tablespoons margarine. In a separate bowl, combine 2 tablespoons ground cinnamon, 1/2 cup brown sugar, and 1/4 teaspoon salt for the filling.
7. Step 7: Roll the dough on floured parchment paper into a 10 x 14 inch rectangle. Brush with 3 tablespoons melted margarine, then evenly sprinkle the cinnamon-sugar filling. Roll tightly from the wide edge into a cylinder, sealing with a bit of water if needed.
8. Step 8: Use a floss string to cut the roll into 1-inch wide pieces. Place the rolls in a greased or parchment-lined baking pan.
9. Step 9: Brush the tops with the remaining 2 tablespoons of melted margarine. Cover with plastic wrap and let rest for 30 minutes while preheating the oven to 350°F (180°C).
10. Step 10: Remove the plastic wrap and bake for about 25 minutes, or until the rolls are lightly golden.
11. Step 11: Mix 1 cup powdered sugar with 1 tablespoon almond milk to make the icing. Adjust the consistency by adding more milk or sugar as desired. Drizzle over warm cinnamon rolls before serving.

Tips & Variations

• For extra fluffiness, make sure your almond milk mixture is lukewarm—not hot—as high heat can kill the yeast.
• Add chopped nuts or raisins to the filling for added texture and flavor.
• Use coconut oil instead of margarine for a slight tropical twist.
• Try glazing the rolls with a vegan cream cheese frosting for a richer finish.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat in the oven at 300°F (150°C) for 10-15 minutes or in the microwave for 20-30 seconds until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of plant milk?

Yes, any unsweetened plant milk like soy, oat, or cashew milk works well in this recipe. Just ensure the milk is warmed to lukewarm for yeast activation.

Do I need to knead the dough if I use a mixer?

Using a stand mixer with a dough hook is optional but saves time. Kneading by hand for 8 minutes or with a mixer for 5 minutes achieves the same smooth, elastic dough texture.

Vegan Cinnamon Rolls Recipe

---

★★★★★

4.8 from 56 reviews

• Author: Cleo
• Total Time: 2 hours 45 minutes
• Yield: 12 cinnamon rolls 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

Delight in these soft, fluffy Vegan Cinnamon Rolls made with a plant-based almond milk and margarine dough, filled with a rich cinnamon-sugar mixture. Perfect for breakfast or a sweet snack, these homemade rolls are baked to a golden brown and topped with a smooth vegan glaze.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup Unsweetened Almond Milk
• 8 tablespoons Margarine, divided
• 1 tablespoon Granulated Sugar
• 1 packet Instant Dry Yeast (about 2 1/4 teaspoons)
• 3/4 teaspoon Salt, divided
• 3 cups All-Purpose Flour

Filling

• 2 tablespoons Ground Cinnamon
• 1/2 cup Brown Sugar
• 1/4 teaspoon Salt

Glaze

• 1 cup Powdered Confectioners Sugar
• 1 tablespoon Unsweetened Almond Milk

---

Instructions

1. Proof the yeast: Heat 1 cup unsweetened almond milk, 3 tablespoons margarine, and 1 tablespoon granulated sugar in a saucepan until lukewarm—not hot. Alternatively, heat in the microwave in 30-second intervals. Transfer the mixture to a large mixing bowl.
2. Activate yeast: Sprinkle 1 packet instant dry yeast over the warm mixture. Allow it to activate and become foamy, about 10 minutes. Then stir in 1/2 teaspoon salt.
3. Make the dough: Add 3 cups all-purpose flour gradually and stir until the dough begins to form a loose ball and becomes difficult to stir with a spoon.
4. Knead the dough: Transfer the dough onto a lightly floured surface and knead by hand for 8 minutes or use a stand mixer fitted with a bread hook for 5 minutes, adding additional flour a tablespoon at a time if necessary, until the dough is smooth and elastic.
5. First rise: Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and set in a warm place. Let it rise for 1 to 2 hours, until it doubles in size.
6. Prepare filling and melted margarine: Melt the remaining 5 tablespoons margarine. In a small bowl, mix 2 tablespoons ground cinnamon, 1/2 cup brown sugar, and 1/4 teaspoon salt to create the filling.
7. Roll out dough: On a floured piece of parchment paper, roll the dough into a 10 x 14-inch rectangle. Brush the dough evenly with 3 tablespoons of melted margarine.
8. Apply filling and roll: Sprinkle the cinnamon-sugar filling evenly over the buttered dough. Starting from the widest edge of the rectangle, carefully and tightly roll the dough into a cylinder using the parchment paper to assist. Seal the seam with a touch of water if needed.
9. Cut rolls: Use a string of floss to slice the rolled dough into 1-inch wide rolls. Slide the floss under the roll and cross your hands in opposite directions for a clean cut.
10. Second rise: Place the cut rolls in a greased or parchment-lined baking pan. Brush the tops with the remaining 2 tablespoons of melted margarine. Cover with plastic wrap and allow to rest for 30 minutes while preheating the oven to 350°F (180°C).
11. Bake: Remove plastic wrap and bake the rolls for about 25 minutes or until they turn lightly golden on top.
12. Prepare glaze: In a small bowl, mix 1 cup powdered confectioners sugar with 1 tablespoon unsweetened almond milk, adding more milk as needed for desired consistency. Pour the glaze over the hot cinnamon rolls before serving.

Notes

• Ensure the almond milk is lukewarm when proofing yeast to avoid killing the yeast.
• Kneading time may vary depending on humidity and flour type; dough should be smooth and elastic.
• You can let the rolls rise in a warm, draft-free spot; turning on the oven light is often enough to create warmth.
• Using dental floss is the cleanest way to cut cinnamon rolls without squashing them.
• Adjust glaze thickness with more or less almond milk to your liking.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: vegan cinnamon rolls, cinnamon rolls, vegan breakfast, plant-based dessert, cinnamon sugar rolls