These are the best vegan cinnamon rolls you’ll ever have. They are plant-based, homemade, and very easy to make.
These vegan cinnamon rolls are made with fluffy, homemade dough and are filled with a rich cinnamon-sugar filling. They’re perfect for breakfast or brunch and can be made ahead of time and frozen for later.
About vegan cinnamon rolls recipe
There is nothing better in winter or during the weekends, well, at least for me than waking up a little later than normal and having a good cup of coffee, a homemade cinnamon roll, and a good book.
These cinnamon rolls are easy to make, and they’re sure to please everyone, whether they’re vegan or not. The dough is made with just a few simple ingredients and comes together quickly in a stand mixer. Once it’s rolled out, the cinnamon filling is spread on top, and the whole thing is rolled up into a log.
After the cinnamon rolls are baked, they’re brushed with a simple glaze made with powdered sugar and almond milk. And that’s it! These cinnamon rolls are best served warm, straight from the oven. Enjoy!
ingredients for vegan cinnamon rolls
- Almond milk or any other plant-based milk
- Vegetable oil, I use avocado oil
- Instant yeast, Instant yeast is a type of yeast that can be used in baking without having to be activated in water first. This yeast is also known as quick-rise or fast-acting yeast. It is a dried yeast that is sold in small packets or jars and is available in most supermarkets.
- Sugar, I use cane sugar.
- All-purpose flour , I like to use unbleached and un-enriched
- Sea salt, baking powder, baking soda
FOR THE FILLING
- Vegan butter, coconut or vegetable oil. I like Miyokos or Earth Balance vegan butter.
- Brown sugar, cane sugar
- Cinnamon, ground cinnamon
- Powdered sugar
- Almond milk
How to make easy vegan cinnamon rolls
- Heat the milk and oil in a pot, leaving them at room temperature, 90º F or so. Put this mixture in a large bowl and sprinkle the yeast and sugar on top. Leave for 5 minutes or until you see the yeast activate.
- Add the flour and beat in the mixer with the dough hook for a minute and a half. Cover the dough with a damp cloth or plastic wrap and leave for an hour or until it is twice the size. Add the baking powder, soda, and salt when it’s done.
- Mix super well until everything is fully integrated. Roll out the dough until it is about half a centimeter. Add the melted vegan oil or butter. In a separate bowl, mix the brown sugar and cinnamon; sprinkle it on top of the rolled dough. Roll the dough until you have a log left.
- Cut it into pieces of roughly equal thickness. And put them well apart on a baking sheet. Let them rise a second time, 20 to 30 minutes. Preheat the oven to 350ºF (180ºC). Bake for 20 minutes or until the top is golden brown.
- In the meantime, make the icing, and mix the mixture well. Bathe them with the frosting.
Why do I make cinnamon rolls at home?
When you make cinnamon rolls at home, you can control everything. You can make cinnamon rolls just as you like them. I’m obsessed with cinnamon, so my filling has a lot. You can also control the ingredients’ quality and the glace’s sweetness. Which I sometimes prepare and others don’t.
Best cinammon TIPS 1. When buying cinnamon, make sure to get Ceylon cinnamon, also called true cinnamon. This is the best quality cinnamon and has the most health benefits. 2. Cinnamon can help regulate blood sugar levels, so it’s great for people with diabetes or those who are trying to lose weight. 3. Cinnamon is a great source of antioxidants and has anti-inflammatory properties. It can also help boost brain function and memory. 4. Cinnamon can be used in sweet or savory dishes. It’s a great addition to oatmeal, yogurt, smoothies, and baked goods. 5. Cinnamon sticks can be used to make DIY cinnamon sugar or used as a stirrer for hot drinks like coffee and tea. 6. To get the most flavor from cinnamon, grind it fresh using a spice grinder or mortar and pestle. 7. Store cinnamon in a cool, dark place in an airtight container. It will keep for several months.
tips & tricks
- If it is the first time that you work with yeast, do not be discouraged if they do not come out.
- Make sure your ingredients are measured exactly and be precise with the times it takes for the dough to rise.
- Add the amount of cinnamon you want to the filling mixture. I love it with a lot of cinnamon, and make sure to cover it from end to end with the dough.
- When you stretch the dough, try to get a rectangle so it is easier to roll and you do not have any strange peaks on the edges.
- Cut the vegan rolls into equal pieces, measuring the same width when you cut them. This makes every roll rise more or less the same, so they have even cooking times.
- Choose a large pan to put the cinnamon rolls; a rectangular pyrex pan is perfect. Thus they have room to grow without overflowing.
- Making the frosting is optional. There are times that I do it, and there are other times that I don’t.
Here are other vegan breakfast recipes that are the best to eat before or with these cinnamon rolls:
Vegan Cinnamon Rolls
- 2 cups of almond milk
- ½ cup of vegetable oil and I use avocado oil
- 2 packages of instant yeast
- 1/2 cup sugar
- 4 ½ cups wheat flour that is not bleached or enriched
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon of baking soda
For the filling
- ¼ cup vegan butter or coconut or vegetable oil
- ¼ brown sugar
- 3 tablespoons of cinnamon powder
- ½ cup powdered sugar
- 1 tablespoon of almond milk
- ¼ teaspoon vanilla
- In a pot, heat the milk and oil, leaving them at room temperature, 90º F or so.
- Put this mixture in a large bowl and sprinkle the yeast and sugar on top. Leave for 5 minutes or until you see the yeast activate.
- Add the flour and beat in the mixer with the dough hook for a minute and a half or so.
- Cover the dough with a damp cloth or plastic wrap and leave for an hour or until it is twice the size.
- When it’s done, add the baking powder, baking soda, and salt. Mix super well until everything is fully integrated.
- Roll out the dough until it is about half a centimeter. Add the melted vegan oil or butter.
- In a separate bowl mix the brown sugar and cinnamon; sprinkle it on top of the rolled dough.
- Roll the dough until you have a log left. Cut it into pieces of roughly equal thickness. And put them well apart on a baking sheet.
- Let them rise a second time, 20 to 30 minutes.
- Preheat oven to 350ºF (180ºC).
- Bake for 20 minutes or until the top is golden brown. In the meantime make the icing, mix the mixture very well. Bathe them when they come out of the oven.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.