Vegan Cinnamon Rolls

Total time2 hr 35 min

Prep time40 min

Cook time25 min

These start with a quick tangzhong — a cooked flour-and-milk paste that's the secret to an ultra-soft, pillowy crumb — worked into a rich, yeasted dough that rises until pillowy and light. The filling is a generous swirl of brown sugar and cinnamon, rolled tight so every slice unfurls into those signature spiraled layers. Once baked, the rolls turn deeply golden with tender, pull-apart centers, then get finished with a smooth, vanilla-scented glaze that soaks into every warm crevice. It's the kind of weekend baking project that fills the kitchen with cinnamon-sugar smell long before the rolls hit the pan. Sticky, soft, and completely craveable, this batch is an easy win for a vegan brunch spread.

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Ingredients

12 servings

For the tangzhong

3 tbsp all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
½ cup whole milk, warmed to 110°f (43°c)
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the filling

¾ cup packed light brown sugar
2 tsp ground cinnamon
3 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract

Instructions

1
Make the tangzhong: whisk together 3 tbsp all-purpose flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, paste-like consistency and pulls away from the sides of the pan, about 2–3 minutes. Remove from heat and let cool to room temperature.
2
In the bowl of a stand mixer (or a large mixing bowl), combine the warmed milk and granulated sugar. Sprinkle the yeast over the top and let stand until foamy and fragrant, about 5–10 minutes. If the yeast does not foam, discard and start again with fresh yeast.

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