Super soft and delicious vegan cinnamon rolls can be made in 1 hour! Loaded with cinnamon sugar gooey goodness and topped with heavenly cream cheese icing. You won’t believe how big and fluffy they are! 

rolls in a dish, half with frosting

These are the BEST EVER vegan cinnamon rolls! They are so soft, fluffy and moist. No one would ever guess they’re vegan.

You can make them in about an hour from start to finish, or prep them the night before and pop them in the oven in the morning. I love overnight rolls for lazy weekend or holiday mornings.

Homemade cinnamon rolls taste 1000% better than those store bought rolls in a tube. Plus they will make your home smell incredible! In the fall, you may also enjoy these Pumpkin Cinnamon Rolls. Or Strawberry Rolls in the spring!

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
a spatula holding a vegan cinnamon rolls, underneath are more in a dish

Ingredients needed (with substitutions)

  • Plant milk – I usually use unsweetened soy, but I’ve used oat milk, almond milk and cashew milk. They all work well. Try to use unsweetened or your rolls will be too sweet.
  • Granulated sugar – To ensure vegan, buy organic sugar.
  • Quick rise yeast (instant yeast) – This is why we can make cinnamon rolls in no time at all! If you only have regular active yeast, it will work, but the dough will need longer to rise.
  • Vegan butter – Helps the dough be rich, moist and soft + we use it in the filling. You can use coconut oil, softened, if needed. Any brand you like is fine, I love Miyoko’s but Earth Balance or Country Crock work as well.
  • Salt
  • All purpose flour – You can substitute a gluten free all purpose flour if needed. I like King Arthur’s Measure for Measure Flour.
  • Brown sugar – For the filling.
  • Cinnamon – Of course!
  • Vegan cream cheese – For the simple cream cheese icing. I usually use Tofutti or Violife. If you can’t find vegan cream cheese, make the simple icing instead (recipe in card, scroll down).
  • Powdered sugar – Sweetens and thickens the icing.
  • Vanilla – For flavor.

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!

looking down on large plate of frosting covered rolls

How do you make vegan cinnamon rolls?

This is an overview with photos of the process. For the complete, printable recipe, scroll down to the recipe card at the bottom.

In a large bowl (or the bowl of your stand mixer), add warmed 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.

yeast foamy mixture in a stand mixer

Add the melted vegan butter, salt and flour, and mix (I used a stand mixer with dough attachment).

flour added to wet mixture in stand mixer

Add 1/3 cup more flour at a time, as needed. The dough should still be slightly sticky and soft. You don’t want it to get too dry, or your rolls will be dry.

showing dough in a stand mixer

Turn the dough out onto a lightly floured surface, and knead for 3-4 minutes, until a smooth ball of dough is formed (if using a stand mixer, simply mix with the dough hook for about 2 minutes).

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.

ball of dough on a red striped towel in glass bowl

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.

rectangle of dough with cinnamon all over it

Starting with the long end closest to you, roll up into a tight log.

rolling up dough with cinnamon and brown sugar

Cut off the ends with no filling, then slice into 12 rolls.

knife cutting dough

Place the rolls in a 9 by 13 inch casserole dish or (2) 9 inch pie pans.

uncooked swirly rolls in dish with pink towel

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!

cooked cinnamon rolls with pink towel, no frosting

Frequently asked questions

  1. Can I make overnight cinnamon rolls? Yes. Simply follow the instructions up until the point where you have sliced them and placed them in a baking dish. Cover and place in the refrigerator overnight. In the morning, take them out of the refrigerator and let them sit for about an hour. Preheat the oven to 375 degrees F and bake for 20-30 minutes until done.
  2. Can I freeze them? Yes, you have a few options for freezing. You can freeze them after baking and frosting, after baking before frosting, or unbaked in the pan before rising. If freezing unbaked slices in the pan, let the rolls thaw overnight in the refrigerator, then let them come to room temperature for 30-60 minutes on the counter before baking.
  3. What can I use instead of cream cheese frosting? I’ve also included a recipe for a simple powdered sugar icing. Or cover them in caramel and add chopped pecans!
  4. Should the rolls be touching in the pan? Actually, no, not much at least. Leave some space between the rolls. This will allow them to expand and get big and fluffy in the oven.
casserole dish with rolls, some taken out

The best way to cut cinnamon rolls

I usually just use a big sharp knife to cut the rolls. Some people like to use unflavored plain dental floss! It works well and prevents smushing the soft dough.

To use floss, grab a long piece, pull it tight and get it under the roll of dough. Pull the ends tight to cut the roll.

cinnamon roll on a grey plate with fork taking a bite out of it

How to store vegan cinnamon rolls

The rolls are going to be best right after baking, when fresh and warm. Leftover rolls will keep for 2-3 days, covered at room temperature.

You can also freeze leftover rolls. I like to rewarm them in the microwave before serving.

broken cinnamon roll showing gooey inside on a grey plate

Want more special sweet breakfast recipes?

square image of cinnamon rolls, some with frosting, in white dish
4.94 stars (108 ratings)

1 Hour Vegan Cinnamon Rolls

Super soft and delicious vegan cinnamon rolls can be made in 1 hour! Loaded with cinnamon sugar gooey goodness and topped with heavenly cream cheese frosting. You won't believe how big and fluffy they are! 
Prep: 40 minutes
Cook: 20 minutes
Total: 1 hour
Servings: 12 rolls




  • 6 tablespoons softened vegan butter
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon


  • 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



  • 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.


  • 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!



  1. May substitute oat, cashew or almond milk for the soy milk if needed. Try to use a creamy milk because this makes the dough richer. 
  2. You may substitute coconut oil for the vegan butter if needed, but I prefer the taste of the vegan butter here.
  3. Gluten free: Try a quality gluten free all purpose flour, such as King Arthur’s Measure for Measure.
  4. 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. 
  5. Leftover rolls will keep for 2-3 days covered at room temperature.
  6. Freezing: You can freeze the rolls before baking or after baking. If freezing unbaked slices in the pan, let the rolls thaw overnight in the refrigerator, then let them come to room temperature for 30-60 minutes on the counter before baking.


Serving: 1serving | Calories: 464kcal | Carbohydrates: 72g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Sodium: 295mg | Potassium: 117mg | Fiber: 3g | Sugar: 33g | Vitamin A: 711IU | Calcium: 90mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

This recipe was originally published in May 2019 and has been updated with improved photos and more helpful information.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

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  1. We tried the recipe, altered the ingredients with agave syrup, it tastes relatively the same and can’t wait to try!

  2. Hi, just wondering if it’s okay to use almond milk in place of the soy milk? Never been a big fan of soy milk… And I typically always have almond milk on hand. Thank you !

  3. Best cinnamon rolls I have ever had and made! Your recipes are well done and easy to follow. Particularly for those who are new to cooking/baking or trying out a new recipe. I appreciate your hard work and attention to detail. Thank you.

  4. I made these last night and I proofed for nearly 20 extra minutes. Compiled and then pulled them out an hour before cooking as called for. Cooking in my gas oven took 30 min. It tasted yeast heavy to my very particular spouse who can call out any spice, and I couldn’t tell the difference. My child didn’t like the thick frosting, but ate the entire thing. This is good in a pinch. But not my favorite for over night, again with the complaints there was nothing left.

  5. What a fantastic recipe! Only change I made was adding a 1/2 c soaked raisins. So light and fluffy, I made regular ones for other family members and they were no where near as fluffy and soft 😋

    1. Hi Elva. Thanks for your positive review and feedback! I’m so glad the cinnamon rolls turned out great and that you loved them! Happy cooking!

  6. These are beyond amazing!
    I made 12 cinnamon rolls with half the dough; 6 savory Sundried Tomato, Garlic, Vegan Feta & Spinach rolls with a quarter of the dough; and baked the other quarter in a loaf pan to make a delicious Brioche-style loaf that is terrific toasted! Same baking temperature and time for all in my oven! All the rolls and bread were soft, fluffy, and tender! Hands down amazing start to finish! THANK YOU for one of the best recipes EVER!

    1. Hi Sheri. Thanks for sharing your fabulous ideas and review! Your savory rolls sounds amazing! Wishing you lots of happy cooking!

  7. I have been making these cinnamon rolls for years for my daughter. We absolutely love them. This time I used a mixture of all purpose flour and white whole wheat with great results. The dough was quite sticky but rolled out easily and I made delicious maple flavored icing for the top! Thank you!!!

    1. Maple flavored icing sounds delicious! I’m so glad you love the rolls! Thank you for your wonderful review!

  8. OMG, these are perfect! They are sweet enough, just right! I wasn’t paying attention to the steps as closely as I usually do. I mixed my melted butter in with the yeast and milk and they still came out perfect! This is our Christmas morning dessert…we try something new each year but I’m sure this one will be requested each year!

  9. Since finding your blog a few years ago, I’ve become quite the amateur baker. I wanted to share with you and others how to make these gluten free with the best results. Do not use 1:1 flour. It’s too heavy.

    I used King Arthur gluten free all-purpose flour and added 3 tsp xantham gum. Otherwise, I followed the recipe and baked for just 17 minutes. They’re magical

    1. I wish I had found your comment before I attempted these! I used the 1:1 instead of all-purpose. The inside was soft but the outsides were hard. Loved the flavor though. I’ll try the modification you’ve suggested here on my next attempt. Thank you for posting this. :o)

    2. Hey Jen, I just tried making with King Arthur Measure for Measure and followed the recipe and it turned out horrible.
      From what I’m learning 1:1 flour isn’t good for recipe that contain yeast.
      So if I do like you Segway use KA gluten free flour and add xanthan gum it will work?

  10. Hi Nora, I have been making your cinnamon buns for a few years and they always turn out perfect! This year we will be up at the ski hill, and, being at a higher altitude, I wonder if I need to make alterations? I thought about pre-baking and freezing them so that I don’t have to worry about the adjustments but I confess I think we would like them best straight out of the oven! Do you have any suggestions?

    1. Hi Sheri! I’m glad you have enjoyed the rolls for a few years. I don’t really have experience baking at high altitudes, but I know you can find general advice for this from better experts than me. Here’s a quick guide from King Arthur Baking that looks helpful!

  11. Made these today with my granddaughter. The came out perfect and were delicious. We used oatmilk and about 1c whole wheat flour because I didn’t have enough ap flour. The texture and flavor were spot on. We will definitely be making them again. Thank you for recipe.

  12. If using a Kitchen Aid mixer, do I use the Dough Hook throughout the entire dough process (making the dough and kneading the dough) I wasn’t sure if I start with the paddle first to mix then the hook to knead. Thank you!

  13. Nora! Thank you so much for this recipe! It was perfect and delicious. I’ve never had softer cinnamon rolls in my life!

    1. Hi Bill. The dough mixture is combined and stirred with a large wooden spoon. A hand held mixer works well for the frosting.

  14. First attempt at these just now. The flavors are perfect!
    I’m not sure where I went wrong, but the rolls didn’t really expand when baking and the outsides got hard (insides stayed pretty soft).
    Do I need to add more milk during the dough part?
    I am using King Arthur 1:1 gluten free flour.

    1. The King Arthur GF 1:1 is not meant for yeast breads. I’m wondering if that’s what happened. I need to try these as well and may just get a GF all purpose flour.

  15. These turn out great every time. I searched high and low until I found the perfect cinnamon roll recipe! Well here it is.

  16. Can I make these ahead of time (2 days) and keep cool/in the fridge? Going out of town and want to bake these off where we are staying!

  17. The recipe makes an impossibly wet dough. I used my kitchen scale for precise measurement and ended up adding at least an extra cup of flour to have something remotely workable. I have no idea how everyone else got such good results.

    1. Hi there. In instruction #3 under making the dough, I have you add 1/3 cup of flour at a time, until the dough starts to pull away from the bowl, and until it’s slightly sticky and soft. So it’s not a failure to add more flour to get this just right. How much flour will depend on the kind of flour you are using, the humidity where you are cooking, and other factors. You don’t want the dough to be too dry and super easy to work with, as your cinnamon rolls will end up dry.

      1. This may have been asked before, but two packets of yeast is 4 1/2 teaspoons, not 5 teaspoons- Which measurement is correct?

        1. You’re correct, there are usually 4 1/2 teaspoons in 2 packets. 5 work just as well, but I will update this to be more accurate. Thank you!

  18. Just put the simple glaze on my cinnamon rolls!!! I have made these so many times and they are always perfect!! Thank you again for all your delicious recipes!!

    1. You bet, Shannon! I’m so glad you are loving the rolls, and other recipes! Thanks for sharing your wonderful feedback and review!

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