Vegan Cinnamon Rolls
Warm, pillowy, and draped in a sweet vanilla glaze, these cinnamon rolls are the kind of weekend baking project that fills your whole kitchen with an irresistible smell. Every component — the soft yeasted dough, the brown sugar and cinnamon filling, the glossy drizzle — is built entirely from plant-based ingredients without sacrificing a single bit of that classic, bakery-style experience. Vegan butter steps in seamlessly for both the dough and the filling, giving you that rich, tender crumb and gooey swirl that makes cinnamon rolls worth the effort. Plant-based milk activates the yeast and keeps the dough supple, so the texture is genuinely soft and fluffy, not dense or dry. The glaze comes together in minutes with just powdered sugar, more plant-based milk, and a splash of vanilla — simple, but it takes the whole pan over the top. This recipe makes 12 rolls, so it's perfect for a leisurely brunch spread or a make-it-and-share-it moment with people you actually like. Serve them warm straight from the pan and watch them disappear fast.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup plant-based milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (one ¼-oz packet)
- 2 tbsp organic cane sugar
- 3 ½ cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ¼ cup vegan butter, melted
For the filling
- ½ cup packed light brown sugar
- 2 tsp ground cinnamon
- 3 tbsp vegan butter, softened
For the glaze
- 1 ½ cups powdered sugar, sifted
- 3 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- 1
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.
- 2
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.
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