These cinnamon rolls check every box for an egg free kitchen without skimping on that soft, pillowy texture everyone wants from a good sweet roll. The dough comes together with warmed plant-based milk, active yeast, and melted butter, kneaded until smooth and left to rise into a pillowy ball ready for rolling. Inside, a thick layer of brown sugar and cinnamon gets pressed into softened butter and rolled into a tight spiral, so every slice unwinds into those signature swirls. After a second rise, the rolls bake up golden on top with soft, gooey centers, and a simple vanilla glaze made with powdered sugar and more plant-based milk gets poured over the top while they're still warm. The glaze soaks right into the crevices, leaving each roll sticky-sweet and irresistible straight out of the pan. It's a cozy weekend baking project that fits neatly into an egg free spread, whether it's for a holiday brunch or just an excuse to fill the kitchen with cinnamon.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Combine the warmed plant-based milk, yeast, and 2 tbsp organic cane sugar in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
Add the melted vegan butter, salt, and 3 cups of the flour to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 6–8 minutes, adding the remaining flour a tablespoon at a time, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
