If you are searching for the ultimate comfort treat that satisfies your sweet tooth while being completely plant-based, you are in for a real delight. The Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe brings together the perfect harmony of tender dough, rich cinnamon sugar filling, and a luscious glaze that melts in your mouth. This recipe is so easy to follow and yields cinnamon rolls that are irresistibly soft, delightfully fluffy, and decadently gooey — a combination that will have you reaching for seconds, thirds, and beyond. Whether you’re serving these to friends, family, or simply treating yourself, they are a guaranteed crowd-pleaser.
Ingredients You’ll Need
This recipe relies on a handful of simple, wholesome ingredients that each play an essential role in crafting those irresistibly soft and flavorful rolls. From the vegan buttermilk that tenderizes the dough to the perfectly balanced cinnamon-sugar filling, each component melds beautifully to create that dreamy texture and rich taste.
- Vegan buttermilk: Made from 236ml soy milk and 1 tbsp apple cider vinegar, it adds tangy moisture for the fluffy dough.
- 75 g vegan butter (melted): Provides richness and helps develop that soft crumb in the dough.
- 1 teaspoon vanilla extract: Enhances the dough’s flavor with subtle warmth.
- 460 g all-purpose flour: The foundation of the dough, delivering structure and tenderness.
- 60 g granulated sugar: Adds sweetness to the dough, balancing the flavors.
- 2¼ teaspoons instant yeast: The magic that makes the rolls rise fluffy and light.
- 1 teaspoon sea salt: Highlights the sweetness and deepens the dough’s flavor.
- 60 g vegan butter (softened): Spread inside as a decadent layer to keep the rolls moist and luscious.
- 60 g brown sugar: I prefer light muscovado for its rich molasses notes in the filling.
- 1 tablespoon ground cinnamon: Or up to 1½ tablespoons for an extra warming spice punch.
- 200 g powdered sugar: The base of the smooth icing glaze that ties everything together.
- 3-4 tablespoons non-dairy milk: Adjusts the icing to the perfect pouring consistency.
- 1 teaspoon vanilla extract: Added to the icing for that extra scent and flavor boost.
How to Make Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe
Step 1: Prepare the Vegan Buttermilk and Butter
Start by making your vegan buttermilk by combining the soy milk with apple cider vinegar and letting it sit for a few minutes to slightly curdle — this tang will help tenderize your dough. Next, gently melt the vegan butter until just liquid, taking care not to overheat, so it blends smoothly later on.
Step 2: Mix the Dough
In a large bowl, whisk together the flour, sugar, instant yeast, and salt for even distribution. Then add the melted butter, vanilla extract, and your prepared vegan buttermilk to the bowl and mix with a spatula until a shaggy dough forms. This mix of dry and wet ingredients is where your soft, fluffy base begins.
Step 3: Knead Your Dough with Care
Turn the sticky dough onto a clean surface and knead by hand for 5 to 7 minutes. Resist the urge to add extra flour; the stickiness is perfectly normal and will transform to a smooth black ball. Keep your hands clean, scraping dough off the surface as you go — this tactile process ensures the gluten develops for that airy texture we love.
Step 4: First Rise
Place the dough ball into a well-oiled bowl and cover tightly with plastic wrap. Put it in a cozy, warm spot to proof for 1 to 2 hours, until it puffs up and doubles in size. This slow rise is crucial to building the delicate fluffiness for your rolls.
Step 5: Roll, Fill, and Cut
Deflate the dough gently, then roll it out on a lightly floured surface into a large rectangle, about 11 by 16 inches. Spread the softened butter thinly all over the surface, reaching the edges for maximum gooeyness in every bite. Sprinkle the cinnamon mixed with brown sugar evenly on top, and then carefully roll the dough into a tight log. Using unflavored dental floss is the neatest way to cut the log into 9 even portions without squashing the rolls.
Step 6: Second Rise and Baking
Place the rolls into a parchment-lined baking dish and cover again for a second proof, letting them double in size—around 1 to 2 hours in a warm spot. If you want to make ahead, refrigerate them here for up to 24 hours, then let them come to room temperature before baking. When ready, bake at 175°C (347°F) for about 20-24 minutes until the tops turn a soft golden brown.
Step 7: Sweeten with Icing
While the rolls are still warm, whisk together powdered sugar, 3-4 tablespoons non-dairy milk, and vanilla extract until smooth. Drizzle or swirl this luscious glaze on top so it sinks into every gooey crevice, turning each bite delightfully sticky and sweet.
How to Serve Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe
Garnishes
Elevate your cinnamon rolls with a sprinkle of toasted pecans or walnuts for crunch, or dust with a tiny pinch of cinnamon powder to bring out that spicy aroma. If you love extra sweetness, a drizzle of melted vegan caramel sauce is pure bliss.
Side Dishes
These cinnamon rolls shine wonderfully alongside a mug of rich chai latte or freshly brewed coffee. For a more filling brunch, serve with fresh fruit salad or a bowl of creamy vegan yogurt topped with berries for balance.
Creative Ways to Present
Try stacking the rolls into a mini tower on a pretty cake stand or arrange them on a rustic wooden board for a cozy vibe. You can turn the leftovers into decadent French toast or slice and layer them as a dessert parfait with coconut whipped cream and fruit compote.
Make Ahead and Storage
Storing Leftovers
If you have any rolls left (though they rarely last long!), store them tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. When chilled, bring them out about an hour before serving so they regain their soft, fluffy texture.
Freezing
You can freeze baked rolls by placing them in an airtight container or wrapped securely in plastic wrap and foil. They’ll stay delicious for up to 3 months. To thaw, leave them in the fridge overnight and then warm gently before icing.
Reheating
To revive your cinnamon rolls, warm them in the oven at 160°C (320°F) for about 10-15 minutes or microwave individually for 30-40 seconds. Then, refresh the icing or add a little extra drizzle of vegan butter for that fresh-baked feel.
FAQs
Can I use a different plant milk for the vegan buttermilk?
Absolutely! Soy milk works best for its creaminess and ability to curdle well with vinegar, but almond, oat, or cashew milks can also work just fine. Just be sure to stir in the vinegar and let it sit to create that tangy buttermilk effect.
Do I have to use instant yeast, or can I substitute with active dry yeast?
Instant yeast is recommended because it mixes directly with dry ingredients without proofing first, which speeds up the process. If using active dry yeast, dissolve it in the vegan buttermilk first and let it activate for 5-10 minutes before adding to the dough.
Can I make these cinnamon rolls gluten-free?
This particular recipe isn’t designed for gluten-free flours because the structure and rise depend heavily on gluten development. If gluten-free is a must, look for a tested gluten-free vegan cinnamon roll recipe to ensure the best results.
Is there a way to make the cinnamon rolls less sweet?
Of course! You can reduce the granulated and brown sugars slightly, or use a milder sugar alternative like coconut sugar. Just keep in mind that sweetness balances the spices and yeast activity, so tweak in moderation.
Can I skip the second rise and bake immediately after shaping?
The second rise is essential for achieving those soft, fluffy layers and gooey centers. Skipping it will result in dense rolls. If short on time, you can do a shorter proof, but for the best Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe texture, it’s worth the wait.
Final Thoughts
Making these Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe at home is truly a rewarding experience. From the first warm bite that bursts with cinnamon goodness to the soft, melt-in-your-mouth texture, these rolls are everything you want in a cozy, sweet treat. Whether you’re an experienced baker or just starting out, this recipe is approachable and sure to become a beloved staple in your kitchen. So go ahead, give it a whirl, and enjoy the irresistible joy of homemade vegan cinnamon rolls!
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Vegan Cinnamon Rolls (Soft, Fluffy & Gooey!) Recipe
- Prep Time: 45 minutes
- Cook Time: 24 minutes
- Total Time: 3 hours 35 minutes
- Yield: 9 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These vegan cinnamon rolls are soft, fluffy, and irresistibly gooey, made without any dairy or eggs. Featuring a simple homemade vegan buttermilk dough, rich cinnamon-brown sugar filling, and a sweet vanilla icing, these rolls are perfect for breakfast, brunch, or any cozy occasion. Perfectly proofed and baked to golden perfection, they deliver classic cinnamon roll flavor with a compassionate twist.
Ingredients
Dough
- 236 ml soy milk + 1 tablespoon 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
- 60 g vegan butter (block-style, softened)
- 60 g brown sugar (light muscovado preferred)
- 1 tablespoon ground cinnamon (up to 1½ tablespoons if preferred)
Icing
- 200 g powdered sugar (icing sugar)
- 3–4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Read the recipe thoroughly: Carefully go through the recipe to ensure accurate measurements and prepare all ingredients for best results.
- Prepare vegan buttermilk and melt butter: Combine 236 ml soy milk with 1 tablespoon apple cider vinegar to make vegan buttermilk. Slowly melt 75 g vegan butter over low heat or in the microwave, warming just enough to melt.
- Make the dough: Mix melted butter and vanilla extract into the vegan buttermilk. In a large bowl, whisk together flour, sugar, instant yeast, and sea salt. Pour the buttermilk mixture into the dry ingredients and stir with a spatula until a shaggy dough forms.
- Knead the dough: Turn dough onto a clean surface and knead by hand for 5-7 minutes until smooth. Keep in mind the dough will be sticky initially; avoid adding extra flour. Use a dough scraper if needed to handle stickiness.
- First proof: Lightly grease a clean bowl with oil, place dough ball inside, cover tightly with plastic wrap, and let it proof in a warm spot for 1-2 hours until doubled in size.
- Deflate and roll out dough: Punch down the dough and roll on a lightly floured surface into a large rectangle about 11 by 16 inches.
- Prepare filling and spread: Evenly spread softened vegan butter over the dough surface. Mix brown sugar and cinnamon, then sprinkle evenly over the butter layer.
- Roll and cut the dough: Carefully roll the dough tightly into a log. Mark into 9 portions and cut them using unflavored floss or a sharp knife with slow, steady pressure.
- Second proof: Place rolls in a parchment-lined 10.5 by 7.5 inch baking dish, cover with plastic wrap or foil, and allow to proof for 1-2 hours in a warm place until doubled in size. Alternatively, refrigerate for up to 24 hours and then let come to room temperature for 2 hours before baking.
- Bake the rolls: Preheat oven to 175°C (347°F). Bake the rolls for 20-24 minutes until the tops turn light golden brown. Let cool slightly for 15 minutes after baking.
- Make the icing: Whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle or swirl the icing over warm rolls.
- Storage: Store leftover rolls tightly covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Bring refrigerated rolls to room temperature for about an hour before serving for softness.
Notes
- Use a digital kitchen scale for precise measurement of ingredients to ensure the best texture and rise.
- The dough will be sticky at first but becomes manageable with kneading; avoid adding extra flour which can toughen rolls.
- You can adjust cinnamon quantity in the filling according to your taste, from 1 tablespoon up to 1.5 tablespoons.
- For cutting the rolled dough, unflavored dental floss works better than a knife to prevent squashing the rolls.
- Proofing times may vary depending on kitchen temperature; dough should double in size both times for optimal lightness.
- Vegan buttermilk is a simple substitute made with plant milk and vinegar to provide acidity which helps yeast activation and tender crumb.
- If making overnight rolls, refrigerate after shaping and second proofing stage, then bring to room temperature before baking.
