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
4.98 stars (90 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. I made these yesterday. Very easy recipe to follow im new to the baking game and these turned out amazing!. My partner said they tasted better than the bakery ones :).  The icing was perfect too!.

  2. These are so good! I’ve made lots of different vegan cinnamon rolls over the years and these the best. The dough comes together to the perfect texture without any adjustments and it made more like 16 cinnamon rolls.

  3. I made these yesterday and cut the recipe in half, then put them in the fridge for the overnight option. They are SO yummy!! I couldn’t believe how easy they were to make. Thanks for another delicious recipe!

  4. loved this and loved how the dough came out!

    not sure what happened with me, but i needed about 2+ cups additional flour. i live in a super humid environment, so maybe that had something to do with it?

    anyway, amazing! thank you!

    1. Wow, yes that might be why! I just made these on Easter and I didn’t need extra. Kinda depends on how you measure your flour as well. Glad you enjoyed them!

    1. Yes, you can use regular yeast. Instead of a 20 minute rise, I’d give it an hour to an hour and a half.

  5. Nora, I love your recipes! This tasted like a cinn-a-bon and was INCREDIBLY easy to follow the recipe and execute. I am enjoying mine fresh out of the oven as I type this.
    Thank you!

  6. I made these tonight and was pleasantly surprised at how easy they were to make! And they are by far the most delicious cinnamon rolls I have ever made. Nora for the win (again)!

  7. Nora you are a genius!!! These rolls are so delicious! I had to let the dough rise for almost an hour thou. After 30 minutes i.put a pan of hot water in the oven with the dough and shut the oven door. That worked! Within 20 minutes it had doubled in size! I just ate one and they are the best cinnamon roll ever! Thank you so much!

  8. This recipe looks amazing!! I can’t wait to try it but have two small children always running around and trying to help. Can I make the dough part in a bread machine instead and then assemble as follows in your recipe?

    1. I totally understand, but unfortunately I’m not sure how you would make the dough in a bread machine. It might work, but I’ve never had one so I would have no idea how to do it. If you have general instructions, it would likely work! Thanks.

  9. Oh my gosh. My husband said these are his favorite cinnamon roll he’s ever eaten, even better than his all time favorite dairy and egg filled cinnamon roll from a local restaurant that’s served in a skillet! Thank you so much for this recipe! We are new vegans and are so happy to have found your page, Nora!

  10. HEAVENLY! That dough was so soft and fluffy as I worked with it, I just knew it would make for an amazing cinnamon roll. This is THE BEST cinnamon roll recipe I’ve come across and a delicious breakfast treat. Thanks Nora!

  11. Oooooh man, Nora. These are too good! I ate two and have a headache since I was previously avoiding sugar ? I’ve tried my hand at quite a few cinnamon roll recipes and this is my Favorite. Thank you for sharing!

  12. These were AMAZING! I hovered and made the recipe for 6, but it made 8 huge rolls. I did the powdered sugar glaze and my family was in heaven this Christmas morning. These will definitely go in the keeper recipe file! Thank you so much! Yummy

  13. Five stars is not enough! These are amazing! I love cinnamon, but you love it more apparently. 😉 I only used 1 Tbsp but added in a bit of nutmeg, clove, and allspice like I used to do with my old cinnamon rolls. I used the glaze rather than the cream cheese frosting. My whole family was in love with them immediately! Thank you for such amazing recipes!

    1. Haha I guess I do! 🙂 I’m so glad you like the cinnamon rolls recipe, and your additions sound great, I’ll have to try it next time. Thank you!

  14. I used 1:1 gluten free flour And the ref star fast rising instant yeast and they had a super funky flavour from the beginning (thinking it must be the yeast) super disappointed that they’re inedible 🙁

    1. If you used a gluten free flour with garbanzo beans flour, that’s definitely the problem! I’d definitely recommend trying again with a better blend.

  15. Hello! These look delicious. This is our Christmas morning tradition since I was a child & I continue with my own kids. So fun! I was wondering if I can half the recipe? Will it still turn out ok if I just split all ingredients in half? Thanks! Been loving your recipes since discovering your site just recently ?

    1. I love that tradition, how wonderful and yummy! Yes, you can cut the recipe in half. If you hover over the serving size (12) you can even change it to 6 to see the correct amounts. Thanks, hope you love them and so glad you found my site! 🙂

  16. Hello! I really want to make these, but my son cannot have soy. Any suggestions for a different milk to use? Thank you in advance!

  17. These rolls were amazing! The first time u made them, I didn’t roll them tightly enough so they didn’t have much of a swirl. Yesterday I was sure to roll them right, and they came out PERFECTLY. Thanks!

  18. I am SO excited to have found this recipe!! I have been looking for a cinnamon roll recipe to make and these look like heaven. I also do not eat gluten so I am going to give it a shot with gluten free flour. I am sure it will still be delicious!

      1. Since we’ve become vegan (we were vegetarian for years) , your recipes are, hands down, our absolute favorites! My oh my, are you talented! The rolls are in the oven , filling the house with their wonderful aroma, and erasing the post holiday blues! Thank you, thank you Nora!

  19. Hi Nora. Love your recipes. My daughters have a gluten intolerance. Any suggestions on which gf flours I can try instead of all purpose flour?

    1. Hi Renee! I have heard really good things about Bob’s Red Mill 1:1 Baking Flour but I haven’t tried it myself. That would probably be your best bet, but unfortunately I can not guarantee it will work for these cinnamon rolls, since I haven’t tested it myself. Best of luck!

  20. Made these today and OH MY GOODNESS!!! They are so delicious! And they were remarkably easy to make. So much easier than other recipes I’ve tried. This will definitely be a keeper that I will make again and again. Thank you!

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