Easy, Classic Vegan Cinnamon Rolls

up close of frosted cinnamon rolls in a pan before being cut.

5 from 17 votes

Easy, Classic Vegan Cinnamon Rolls

You'll never need another vegan cinnamon roll recipe ever! This is hands down the best vegan cinnamons rolls recipe out there. Perfect for holidays, brunches, and more!

Prep Time10

Cook Time30

Rise Time x21 30

Total Time2 10

Course: Breakfast, brunch, Dessert

Cuisine: American

Servings: cinnamon rolls

Calories: 235kcal

Author: Andrew Bernard

Ingredients

For activating the yeast

1 ¼ cups dairy free milk, warmed, 110°F (300g)
2 ¼ teaspoon active dry yeast (1 package = 2 ¼ tsp)
1 tsp cane sugar

For the Dough

¼ cup cane sugar (50g)
¼ cup vegan butter, melted, but not hot (55g)
2 teaspoon vanilla
1 tsp salt
3 ¼ cup all purpose flour (390g)

For the Filling

½ cup dark brown sugar (105g)
2 tbsp cinnamon
2 tablespoon vegan butter, softened

For the Cinnamon Roll Icing

1 ½ cups powdered sugar, sifted (170g)
⅛ tsp salt
2-4 tablespoon non-dairy milk
½ teaspoon vanilla

Instructions

For the Yeast Mixture: In a small bowl or jar, whisk together 1 ¼ cups warm dairy free milk, 2 ¼ teaspoon active dry yeast, and 1 teaspoon cane sugar. Let sit for 5 minutes until it becomes bubbly/frothy. To the milk mixture, add ¼ cup cane sugar, ¼ cup melted vegan butter, 2 teaspoon vanilla, and 1 teaspoon salt. Whisk together.
For the dough: To a large bowl, add 3 ¼ cups flour. Pour the liquid ingredients into the bowl and, using a spatula, combine ingredients well. The dough will be sticky. Turn dough out onto a lightly floured surface. Sprinkle a little more flour on top and knead for 3-4 minutes (sprinkling flour as needed) until a dough ball forms.
Once ball is formed, grease the same bowl with oil or more vegan butter and place the dough ball back into the bowl. Cover with a towel or plastic wrap and place in a warm, draft free spot until doubled. Check after 1 hour, but depending on surrounding temperature, it could take up to 2 hours.
Once doubled in size, punch dough down and pull out and lay it out on a lightly floured surface. Using a rolling pin, roll dough into an approximately 20 x 14" rectangle.
For the filling: In a small bowl, combine ½ cup brown sugar and 2 tablespoon cinnamon. Carefully spread 2 tablespoon softened butter evenly over the dough, leaving a ½ inch border around the ends. Then evenly sprinkle the cinnamon sugar mixture over the butter.
Next, roll up your cinnamon rolls. There are 2 ways you can do this.
Method 1: Cut First, Then Roll - Using a pizza cutter, make evenly cut lines along the longest side so you end up with 12 strips. Roll each strip up individually.
Method 2: Roll First, Then Cut- Tightly roll cinnamon rolls into log from the longest side up. Once completely rolled, place seam side down. Cut into 12 even sized pieces.
Place cut rolls into a greased 9x13 inch baking dish and cover. Let rise for 45-60 minutes in a warm place. Rolls should be slightly touching each other with this rise. While waiting to rise, preheat to 350°F(175°C). Once heated and risen, bake for 30-35 minutes, until golden on top.
For the Cinnamon Roll Icing: In a small-medium bowl, add the 1 ½ cups powdered sugar. Add in ⅛ teaspoon salt, 2 tablespoon non-dairy milk, and ½ teaspoon vanilla. Whisk together. Add more non-dairy milk, ½ tablespoon at a time until desired consistency. Spread across cinnamon rolls after they've cooled for at least 10 minutes.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition

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