Super soft and delicious vegan cinnamon rolls can be made in 1 hour! Loaded with cinnamon sugar gooey goodness and topped with heavenly vegan cream cheese icing. You won’t believe how big and fluffy they are!
The amount of cinnamon rolls I have been making lately is out of control. I have been determined to get this recipe just right, and after an insane amount of trial and error, I am finally HAPPY with the result!
What makes these Vegan Cinnamon Rolls so special?
- They can be ready to devour in about an hour
- Easy to follow instructions
- Big and fluffy, with only 20 minutes of dough rising!
- Super soft, with the best ooey-gooey cinnamon sugar center
- Topped with a delicious & simple cream cheese frosting OR simple glaze
If you’ve ever made cinnamon rolls before, you know it’s usually quite the long process. There is a lot of rising, usually in two steps. First, you need to let the ball of dough rise for an hour or more. Then after you roll and cut the cinnamon rolls, you have to let them rise again. That equals a very long time before you can eat a delicious cinnamon roll.
I have found a way to have way less preparation time, but still get the result of amazingly fluffy and big cinnamon rolls!
Let’s do this!
How do you make 1 hour vegan cinnamon rolls?
In a large bowl, add warmed soy milk, sugar and quick cooking yeast. Let it sit for 5 minutes, until it gets a bit foamy. This is how you know your yeast is fresh and working. Add the melted vegan butter, salt and flour, and mix. Add 1/3 cup more flour at a time, as needed. The dough should still be slightly sticky and soft.
Turn the dough out onto a lightly floured surface, and knead for 3-4 minutes, until a smooth ball of dough is formed. Place the dough back in the bowl, cover with a towel and let rise in a warm place for 20 minutes. It should nearly double in size. WHAT I DO: I preheat the oven to 170 degrees F, then once heated turn it off, place the bowl inside and leave the door cracked. Works beautifully.
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Preheat the oven to 375 degrees F.
Next, roll the dough into a large rectangle on a lightly floured surface. Spread the softened vegan butter on top of the rolled dough, leaving an inch around the edges. Sprinkle with brown sugar, then cinnamon.
Starting with the long end closest to you, roll up into a tight log. Cut off the ends with no filling, then slice into 12 rolls.
Place the rolls in a 9 by 13 inch casserole dish or (2) 9 inch pie pans. Bake for 20-30 minutes, until the rolls are golden brown and the centers are cooked through.
They will also rise more in the oven, and get really big and fluffy!
What kind of icing for vegan cinnamon rolls?
I prefer a simple vegan cream cheese icing. All you do is add 8 ounces of vegan cream cheese (I like Trader Joe’s or Kite Hill brand), 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla to a large bowl. Beat with a hand mixer (or stand mixer) until smooth and creamy.
You can also make a very simple icing out of 1 cup powdered sugar, 2 tablespoons soy milk and 1/4 teaspoon vanilla. Just whisk it until smooth in a bowl.
Let the cinnamon rolls cool for 10 minutes before icing and serving. Enjoy!
How to make overnight vegan cinnamon rolls?
If you want to prepare these cinnamon rolls overnight for an easy morning (perfect for holidays when you have company), simply follow the instructions up until the point where you have sliced them and placed them in a baking dish. Then, cover with plastic wrap and place in the refrigerator overnight.
In the morning, take them out of the refrigerator and let them sit for about an hour. Then, simply preheat the oven to 375 degrees F and bake for 20-30 minutes until done.
Want more sweet vegan breakfasts?
1 Hour Vegan Cinnamon Rolls
FOR THE DOUGH
FOR THE FILLING
- 6 tablespoons softened vegan butter
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
CREAM CHEESE ICING
- 8 ounces vegan cream cheese | I like Trader Joe's or Kite Hill
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
MAKE THE DOUGH
- Warm the soy milk in the microwave for 1 minute and 30 seconds. Make sure it is warm, like bathwater, not too hot or it will kill the yeast.
- In a large bowl, add the warm soy milk, sugar and yeast. Let it sit for 5 minutes. The yeast should get a bit foamy on top.
- To the yeast mixture, add the melted vegan butter, salt and 4 1/2 cups of flour. Stir with a large spoon until the mixture comes together. Add additional flour, 1/3 cup at a time, as needed until the mixtures pulls away from the sides of the bowl. It should still be soft and slightly sticky.
- Turn the dough out onto a lightly floured surface and knead for 3-4 minutes, until you have a fairly smooth ball of dough. Place the dough back in the bowl, cover with a towel and let it rise in a warm place for 20 minutes. Here's what I do: Turn the oven to 170 degrees F. Once heated, turn it off, place the covered bowl inside the oven, and leave the oven door cracked.
- Preheat the oven to 375 degrees F.
ASSEMBLE THE CINNAMON ROLLS
- Sprinkle a clean counter or pastry mat with flour. Punch the dough down, and use a rolling pin to roll the dough into a large rectangle, about 1/2 inch thick. Sprinkle more flour on top while rolling to prevent sticking.
- Spread the 6 tablespoons softened vegan butter over the rolled dough, leaving an inch around the edges. Sprinkle the brown sugar, then the cinnamon on top of the butter.
- Starting with the long end closest to you, roll the dough into a tight log. Place seam side down. Using a serrated knife, cut off the two ends. Then slice into 12 rolls. Place the rolls in a 9 by 13 inch casserole dish, or (2) 9-inch pie pans.
- Bake for 20-30 minutes, until the rolls are lightly golden brown and the centers are cooked through.
- While the rolls are baking, make the icing. In a medium bowl, add the vegan cream cheese, powdered sugar and vanilla. Using a hand mixer (or stand mixer), beat until smooth and creamy.
- If you would rather have a simple icing, whisk together 1 cup powdered sugar, 2 tablespoons soy milk and 1/4 teaspoon vanilla, until smooth and creamy.
- Allow the rolls to cool for 10 minutes before drizzling with the icing. Serve and enjoy!
- May substitute cashew or almond milk for the soy milk if needed. Try to use a creamy milk because this makes the dough richer.
- You may substitute coconut oil for the vegan butter if needed, but I prefer the taste of the vegan butter here.
- FOR OVERNIGHT PREP: Follow the instructions until you have cut, uncooked cinnamon rolls in the baking dish. At this point, cover with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator and allow to sit for an hour. Then, simply preheat the oven to 375 degrees and bake for 20-30 minutes until done.