The Best Vegan Cinnamon Rolls with Cream Cheese Frosting

Name: Vegan Cinnamon Rolls - Soft & Fluffy!
Prep time: 30 min
Cook time: 25 min
Total time: 145 min
Ingredients: 1 cup unsweetened oat milk (224g, warm to ~110°F, or soy milk see note 1); ¼ cup light brown sugar (50g); 2 ¼ tsp active dry yeast (8g); 3 cups all-purpose flour (365g, spooned and leveled, plus more as needed - see note 2); 1 tsp ground cinnamon (4g); ½ tsp fine salt; ¼ cup salted vegan butter (melted, 56g); 1 tsp vanilla extract (4g); 10 tbsp softened salted vegan butter (140g (1/2 cup + 2 tbsp)); ⅔ cup light brown sugar (135g, packed); 2 tbsp ground cinnamon (23g); 4 oz softened vegan cream cheese; 2 tbsp softened salted vegan butter; 1 ½ cups powdered sugar; 1 tsp lemon juice; 1 tsp vanilla extract

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When I went vegan almost 15 years ago, cinnamon rolls were one of the first recipes I ‘veganized.’ But despite baking this recipe for so many years, I had yet to publish it here until now. These vegan cinnamon rolls are tried, tested and loved by everyone who tries them. They’re always a hit with my family and I know you’ll love them too!

Vegan cinnamon bun with cream cheese icing on a vintage green plate. — the very best vegan cinnamon rolls

Why You’ll Love These Vegan Cinnamon Rolls

Despite being completely vegan and made without eggs or dairy, these rolls are every bit as soft, rich, and fluffy as the traditional kind. This recipe is also pretty straightforward to make, and I’ve included step-by-step photos throughout so even if it’s your first time making yeasted dough, the process feels much more approachable.

Emily’s Recipe Notes:

Flavor: A subtly spiced dough with a sweet cinnamon, buttery filling.
Texture: Soft, plush dough, with a slightly crisp top and a creamy frosting that melts slightly into warm just-baked rolls.
Difficulty: Beginner friendly.
Overnight Option: Make the rolls ahead of time and bake them up the next morning!

What Makes This Recipe Special

This recipe has been my go-to for quite literally years, and it comes out so good every time. Over the years, I’ve tested different shaping methods too… rolling the dough into one big log, using floss, and a few other variations.

But the method in this recipe is the one that I’ve found makes the best shaped cinnamon rolls. Instead of rolling up one large log, the dough is cut into strips with a pizza wheel and rolled individually, which creates tighter pinwheels and helps keep the filling from leaking out as easily.

I’ve also tested some of the “trendier” cinnamon roll methods, like adding tangzhong to the dough or pouring vegan cream into the pan before baking.

But honestly, I didn’t find either one improved the rolls enough to make the extra step worth it here. The dough is already incredibly soft and fluffy as written, so this recipe sticks with the techniques that don’t add extra effort or ingredients. See below for what you’ll need to make them!

Ingredients

Ingredient Highlights & Some Swaps

All Purpose FLour

Instead of using bread flour (which is higher in protein), these rolls are made with regular all-purpose flour. I use one by King Arthur which has around 10-11% protein content.

The most important thing to remember about the flour is to measure it correctly! I recommend spooning the flour into the measuring cup and leveling the top instead of scooping directly from the bag. Or, use a digital scale if you have it.

Active Dry Yeast

Active dry yeast helps create a fluffy enriched dough. You can use instant yeast if that’s what you have.

Don’t have yeast? Try these vegan cinnamon rolls without yeast or these puff pastry cinnamon swirls instead. They’re both ready in under an hour!

Light Brown Sugar

Light brown sugar adds a really nice flavor to the dough and helps ‘feed’ the yeast so the dough rises properly.

Vegan Butter

Like with my vegan dinner rolls and my vegan brioche buns, these rolls rely on vegan butter to create an enriched dough with a super soft texture.

Dairy Free Milk

My favorite plant milk for yeasted doughs is actually oat milk. While soy milk is usually closer to dairy-milk because of it’s protein content, oat milk has lots of simple starches and sugars that the yeast love which results in a fluffier dough, in my opinion.

How to Make Vegan Cinnamon Rolls

Exact ingredient quantities are in the recipe card below!

a large bowl with milk and yeast being poured in the center.

Mix the dry ingredients in a large bowl. Make a well in the center and add the dairy-free milk and yeast mixture.

the flour and the liquid mixture in a large bowl.

Pour in the vanilla and melted vegan butter.

Using a spatula, mix to form a scraggly dough.

Knead the dough by hand for about 9-10 minutes (or 5-7 minutes with a mixer & dough hook). It should be soft, slightly sticky and tacky! Cover and let rise until doubled.

TIP: Avoid adding extra flour while kneading. The dough should be slightly sticky and tacky. This is what creates a SUPER soft texture once baked. Too much flour will make drier rolls.

Make Cinnamon Filling & Roll Out Dough

the cinnamon roll filling in a small bowl.

While the dough rises, mix the filling in a medium bowl.

an offset spatula spreading the cinnamon filling onto the rolled out dough.

Roll out the dough into a 12″x18″ rectangle.

the rolled out eggless cinnamon roll dough with filling spread all the way to the edge.

Use an offset spatula to spread the filling in a thin, even layer all the way to the edges.

a hand cutting the cinnamon roll dough with a pizza wheel.

Cut the dough into 12 strips lengthwise (about 1″ wide) using a pizza wheel (or pizza cutter). For larger rolls, cut into 9 pieces.

Shape the Rolls & Bake

a finger rolling up the cut strips of vegan cinnamon roll dough.

Roll the strips up lengthwise into a tight pinwheel.

the rolled vegan cinnamon roll in a greased baking dish.

Place the rolls in a greased pan and bake at 375F for 24-25 minutes.

Overnight Option:

Need to make your rolls the day before you want to serve them? No problem! I’ve made this dough the night before and baked the rolls the next day. They turn out just as amazing.

Make the recipe as described below, but after shaping the rolls, place them in the pan, cover and place in the fridge overnight.

The next morning, take them out about 2 hours before you want to make them, so they can come to room temperature and rise until about 1.5x in size. Then, bake like you normally would!

a graphic showing step by step how to make overnight cinnamon rolls.

Ways to Serve the Rolls

I like serving these warm with a fluffy vegan cream cheese frosting on top. I usually make the frosting with my homemade vegan cream cheese recipe, which gives it a really nice tangy, creamy flavor, but store-bought dairy-free cream cheese works well too. My favorite brands for this are Violife and Trader Joe’s.

Cinnamon rolls are always one of our go-tos for Christmas morning, Easter, or any time we’re putting together a little brunch spread. They pair especially well with a few more savory sides, so I’ve linked a few ideas below in case you want to build out the rest of the menu.

Vegan Breakfasts

Best Vegan Breakfast Sausage Patties

Tofu Recipes

Smoky Tofu Bacon

a vegan cinnamon bun that is half eaten on a blue vintage plate showing the fluffy dough texture. — soft and fluffy vegan cinnamon rolls!

Storing the Rolls

Like most baked goods and breads, these rolls are best enjoyed the same day. They’re ultra soft, fluffy and pillowy especially when enjoyed warm.

That being said, they can definitely be stored in the fridge for 1-2 days after they are baked. Be sure to wrap them very well. And make sure to give them a quick zap in the microwave to soften them back up.

a tray of baked vegan cinnamon rolls with dairy-free cream cheese. — the beautifully baked cinnamon rolls with cream cheese frosting

Tips for Super Soft Cinnamon Rolls

Accurately measure flour with grams: Use a kitchen scale to measure the flour or use the spoon and level method. Don’t scoop the flour straight from the bag as it can lead to 2-3 extra tablespoons per cup!
Avoid adding extra flour while kneading: When kneading and rolling out the dough, add just enough flour to make the dough manageable to work with.
Bake until just done: Over baking is one of the main causes of dry cinnamon rolls! Bake until the tops are just barely golden and the center reaches an internal temp. of 190 F.

Some Common Questions

Why is my cinnamon roll filling leaking out?

A little bit of filling leakage is normal, but it usually gets worse if the dough is rolled too loosely, or the log is sliced in a way that squishes the layers. In this recipe, cutting the dough into strips with a pizza wheel and rolling them individually helps create tighter spirals and keeps more of the filling in place.

How do I know when shaped cinnamon rolls are fully proofed and ready to bake?

The rolls should look visibly puffy and expanded, about 1 1/2 times their original size. They should be lightly touching each other in the pan and look airy, not tight or dense. If your kitchen is cool, this can take a bit longer, especially if the rolls were refrigerated overnight.

Why did my vegan cinnamon rolls turn out dry instead of soft?

Dry cinnamon rolls are usually caused by too much flour or overbaking. For the softest rolls, it helps to measure the flour with grams, avoid adding too much extra flour while kneading, and bake the rolls until they’re just done and lightly golden.