Craving cinnamon rolls? You've come to the right place! These vegan cinnamon rolls are legendary! Fluffy and sweet, these rolls are entirely plant-based but ridiculously easy to make. Roll up your sleeves and dive into the cinnamon-sugar wonderland that awaits!
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Everyone should have a go-to cinnamon roll recipe in their collection, and this one is bound to become your favorite. With its soft, pillowy dough, a dreamy cinnamon-sugar filling, and that perfect, velvety frosting, these cinnamon rolls are the epitome of sweet indulgence and cozy comfort.
Hailing from the renowned Poison Berry Bakery in Cleveland, Ohio, where they were dubbed “magical” and “life-changing” by loyal patrons, these vegan cinnamon rolls are a heavenly treat. They now grace kitchens worldwide, thanks to Jen’s cherished recipe. Get ready to fall in love with the best cinnamon rolls you’ve every taste, just as countless others have before you, as they make their mark as a timeless classic.
Soy Milk: Soy milk is a versatile and creamy option in this recipe. Feel free to use your preferred plant-based milk. Choose unsweetened varieties to better control the sweetness of the cinnamon rolls.
Vegan Butter: Ensure your vegan butter is at room temperature for easy incorporation into the dough and filling. Look for a high-quality, non-hydrogenated option for the best results.
Active Dry Yeast: Make sure your yeast is fresh and not expired for successful dough rising. You can also use instant yeast by adding it directly to the dry ingredients, skipping the initial proofing step.
Granulated Sugar: The sugar helps activate the yeast and sweetens the dough and filling. It’s versatile, but you can also experiment with different sweeteners, like coconut sugar, maple syrup, or agave nectar.
Vanilla Extract: Enhancing the aromatic quality of the cinnamon rolls, vanilla extract adds a delightful touch. Opt for pure vanilla extract for the best flavor.
All-Purpose Flour: Use regular all-purpose flour for a classic texture.
Brown Sugar: Brown sugar mixed with vegan butter and cinnamon creates the luscious cinnamon-sugar paste that makes these rolls so delectable! For a healthier twist, consider using coconut sugar as a brown sugar substitute.
Vegan Cream Cheese: Opt for a plain vegan cream cheese. It’s the perfect base for a creamy frosting!
Powdered Sugar: Feel free to adjust the sweetness by adding more or less powdered sugar to suit your taste.
How To Make Vegan Cinnamon Rolls
Make The Dough
Step 1: For the dough, combine the flaxseed meal and 5 tablespoons of warm water in a small bowl, letting it rest and thicken for at least 5 minutes. In a medium pot over medium heat, warm the soy milk until small bubbles form. Remove from heat, stir in the vegan butter, and allow it to cool to room temperature.
Step 2: In a large bowl, blend the yeast, 1 teaspoon of granulated sugar, and 1⁄4 cup of warm water, letting it sit for 10 minutes to activate the yeast.
Step 3: Add the flaxseed mixture, soy milk concoction, and vanilla extract, then stir in 2 1⁄4 cups of flour, the remaining granulated sugar (1⁄4 cup minus 1 teaspoon), and salt with a fork. Gradually introduce the remaining cup of flour and knead for approximately 5 minutes until the dough is smooth. Form the dough into a ball, cover with a damp paper towel, and allow it to rise for 1 hour in a warm spot (ideally 80 to 90 degrees F).
Prepare The Filling
Step 4: For the filling, combine the vegan butter, brown sugar, and cinnamon in a small bowl, mashing them with a fork until the mixture is smooth and free of lumps.
Roll And Bake
Step 5: Roll out the dough into a 12 × 15-inch rectangle on a floured surface using a floured rolling pin. Evenly spread the brown sugar mixture across the dough.
Step 6: Roll the dough tightly from one of the shorter sides to create a 12-inch-long roll, sealing it by pinching the edge. Slice the roll into 12 equally sized pieces with a sharp knife and arrange them on a baking sheet lined with parchment paper or a silicone mat.
Step 7: Cover with a damp towel or paper towel and let them rise for 1 to 2 hours until they have doubled in size. Preheat the oven to 350 degrees F.
Step 8: Bake the rolls for about 20 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean. Be careful not to overbake. To prevent the filling from sticking, immediately lift the rolls off the pan using a spatula and transfer them to a cooling rack.
Prepare The Frosting
Step 9: Let the rolls cool completely before frosting. For the frosting, use an electric hand mixer to beat together the vegan cream cheese and butter in a medium bowl. Add the powdered sugar, vanilla extract, and salt, beating until the frosting is smooth and thick, and spread it evenly over each cinnamon bun.
How To Store
Room Temperature: If you plan to consume the cinnamon rolls within 1-2 days, you can store them at room temperature. Allow the rolls to cool completely, then place them in an airtight container or cover them with plastic wrap. Keep them in a cool, dry place away from direct sunlight or heat sources.
Refrigeration: For longer storage, refrigeration is a great option. Allow the cinnamon rolls to cool, then place them in an airtight container or wrap them tightly with plastic wrap. Refrigerate for up to 5-7 days. Before serving, you can gently reheat them in the microwave or oven to restore their freshness.
Freezing: To store cinnamon rolls for an extended period, freezing is the best choice. Once the rolls have cooled completely, wrap them individually in plastic wrap and place them in a freezer-safe bag or airtight container. They can be frozen for up to 2-3 months. When you’re ready to enjoy them, thaw the rolls in the refrigerator overnight, then reheat in the oven or microwave as desired.
Ready to take your cinnamon roll game to the next level? We invite you to explore a world of exciting flavor twists and unique adaptations to make these vegan cinnamon rolls truly your own!
Nutty Delight: Sprinkle chopped nuts, such as pecans or walnuts, over the cinnamon-sugar filling for a delightful crunch and extra flavor.
Fruit Fusion: Add a layer of diced apples, raisins, or dried cranberries to the filling for a fruity twist that complements the cinnamon.
Zesty Citrus: Mix some citrus zest (lemon, orange, or lime) into the brown sugar filling for a refreshing, tangy touch.
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Vegan Cinnamon Rolls
Author: Jen Regan
5 from 6 votes
Nothing beats the comforting smell of warm cinnamon buns baking in the oven. Our friend Jen Regan would make these every Friday morning at her all-vegan Poison Berry Bakery in Cleveland, Ohio, and her regular customers came in like clockwork to stock up, calling them “magical” and “life changing.” Sadly for us, Jen has since moved on to other adventures, but we’re excited to help these cinnamon rolls live on in homes all around the world with Jen’s recipe.
4ouncesplain vegan cream cheese, (half an 8-ounce container)
¼cupvegan butter, softened at room temperature
1 ½cupspowdered sugar
½teaspoonvanilla extract, plus additional if needed to thin out
To make the dough, in a small bowl, whisk together the flaxseed meal and 5 tablespoons of warm water. Set aside to rest and thicken for at least 5 minutes.
In a medium pot over medium heat, heat the soy milk until tiny bubbles form. Remove from the heat, stir in the vegan butter, and let cool to room temperature.
In a large bowl, mix together the yeast, 1 teaspoon of the granulated sugar, and 1⁄4 cup of warm water. Let the mixture sit for 10 minutes to activate the yeast.
Add the flaxseed meal mixture, soy milk mixture, and vanilla extract. Using a fork, stir in 21⁄4 cups of the flour, the remaining granulated sugar (1⁄4 cup minus 1 teaspoon), and the salt.
Gradually add the remaining 1 cup of flour and knead for about 5 minutes, until the flour is incorporated and the dough is smooth. Form the dough into a ball in the bowl, cover with a damp paper towel, and let rise for 1 hour in a warm place (ideally 80 to 90 degrees F).
To make the filling, in a small bowl, combine the vegan butter, brown sugar, and cinnamon and mash with a fork until the butter is fully incorporated and no chunks remain. Set aside.
On a floured surface, using a floured rolling pin, roll out the dough into a 12 × 15-inch rectangle. Using your fingers, spread the brown sugar mixture evenly across the dough. Starting at one of the shorter sides, tightly roll the dough so you have a 12-inch-long roll. Pinch to seal. With a sharp knife, cut the roll into 12 equally sized slices and place them on a baking sheet lined with parchment paper or a silicone mat. Cover with a damp towel or paper towel and let rise for 1 to 2 hours, until doubled in size.
Preheat the oven to 350 degrees F. Bake the rolls for 20 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. Do not overbake. Using a spatula, lift the rolls off the pan immediately to prevent the filling from sticking, and transfer to a cooling rack. Allow the rolls to cool fully before frosting.
To prepare the frosting, using an electric hand mixer, beat together the vegan cream cheese and butter in a medium bowl. Add the powdered sugar, vanilla extract, and salt and beat until the frosting is smooth and thick. Spread the frosting evenly over each cinnamon bun.
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