Vegan Soft Cinnamon Rolls

Total time2 hr 35 min

Prep time40 min

Cook time25 min

These rolls rise into pillowy, golden spirals with a warm cinnamon-sugar swirl running through every bite. A yeasted dough gets kneaded until smooth and elastic, then rolled thin, layered with a rich brown sugar and cinnamon paste, and coiled into a tight log before slicing into twelve generous rounds. Baked until puffed and lightly browned, the centers stay soft and pull-apart tender, with that signature spiral you get from a proper cinnamon roll. A sweet, tangy glaze gets whisked to a pourable consistency and spooned over the rolls while they're still warm, melting into every crevice. Whether it's a lazy weekend breakfast or a holiday morning centerpiece, this one is a great fit for a vegan kitchen and delivers all the gooey, cinnamon-forward comfort you want from a homemade roll.

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Ingredients

12 servings

For the dough

1 cup whole milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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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.
2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp granulated sugar, divided
4 tbsp unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp fine salt
3 ¼ cups all-purpose flour, plus more for dusting

For the filling

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.
¾ cup packed light brown sugar
2 tsp ground cinnamon

For the glaze

4 oz cream cheese, softened
1 cup powdered sugar, sifted
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
Warm the 1 cup of milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the granulated sugar, and let stand for 5–10 minutes until foamy and fragrant.
2
Add the melted butter, remaining 2 tbsp granulated sugar, and salt to the yeast mixture. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 1 minute, then increase to medium speed and knead for 7–8 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.

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