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. These are my absolute favorite cinnamon rolls. The BEST EVER. My non-vegan GF said they’re better than Cinnabon & I completely agree. They’re soft and fluffy and absolutely delicious. I’ve made them so many times lol I know the recipe by heart. It’s a special treat.
    My biggest tip after making these MANY times is to add tinfoil from the very beginning. Even on the center rack, they cook the top so quick and the middle takes forever; I end up having to add tinfoil anyway. When I added tinfoil one time from time from the beginning, it was the BEST BATCH YET! It was soft and fluffy everywhere and the top wasn’t crunchy! It was a completely even cook. Thank you Nora!! Currently making these for thanksgiving 💛

    1. Hi Sophia. You are so welcome! Your love of my cinnamon roll recipe makes me happy! I’m thrilled you love it more than Cinnabon! Thank you for sharing your fantastic feedback, and your tinfoil tip! Wishing you happy cooking!

    1. Hi Kate. I’m really glad these turned out wonderful for you! Cinnamon rolls are so great for this season! Thanks for your wonderful feedback and review!

  2. By far the best cinnamon rolls ever!! Better than the kind that the donut shop  makes or anyone for that matte .Once again you have out did yourself?

  3. I made this recipe many times successfully. My daughter loves it. I would like to make it again for her birthday. I have King Arthur’s all purpose flour on hand. Can I use it for this recipe? Also, I would like to make a cake out of it so instead of cutting small rolls, I would like to roll the strips together into a big roll. Would that change the baking time? Please help. Thank you. 

    1. Are you talking about gluten free flour? It will probably work but they will turn out a bit different. I haven’t tried to make a cake like you’re talking about so I really don’t know, sorry! Sounds fun though. I’m quite sure it will change the bake time, you may just have to watch it closely.

        1. Hi Brudgette. You can use regular yeast but you need to let the dough rise for longer, like an hour the first time. Enjoy!

  4. These VEGAN CINNAMON ROLLS look delicious! Thank you for sharing such an in-depth and delicious recipe. Cinnamon rolls are always one of my afternoon tea options.

    1. You are welcome! I’m glad you are enjoying them! Sounds delightful with a cup of tea! Thank you for sharing your wonderful feedback!

  5. They are the BEST! Everyone loved them even the non cinnamon bun lover.
    Thank you for all those fantastic recipes.

  6. Can you make a loaf of cinnamon bread instead of rolls I love the rolls but looking for a loaf of cinnamon bread

  7. Made these for breakfast this morning and WOW! I used coconut oil in the dough because I am low on butter and made 16 instead of 12. (My dough rose like crazy.) They were big and delicious. Fantastic recipe!

  8. For the refrigerator option, is it possible to leave them in the fridge for longer than a day?  Say, 2 or 3 days, before baking?

    1. I’m honestly not sure if it will keep past 24 hours as I haven’t tried it. The dough can safely be frozen though, if needed.

      1. Hi Nora! 2 questions: 1) Do you freeze before rise, or after rise? 2) Do you think you could freeze a bunch, thaw what you need in the fridge overnight and then proceed? I just wonder how long they would take to thaw in the fridge from frozen… Thanks!

        1. Hi Alice. Freeze unbaked in the pan before rising. They can thaw in the refrigerator overnight. Let them rise out of the refrigerator for about one hour the day of baking. Hope this helps!

  9. delicious cinnamon buns!! so fluffy and yummy and perfectly sweet. i used regular yeast and let it proof for 45 minutes near my wood stove. i also recommend letting the rolls proof for an additional 20 minutes before putting them in the oven. thank you nora!! you are so talented!

  10. Nora, I finally tried these and they were amazing ! I didn’t have all purpose flour, but I had 4 1/2 cups of whole grain red fife flour and a little coconut flour and almond flour to add in… risky but they turned out beautifully.  Thanks for the great recipe :))

  11. You never have let me down before Nora and this was no exception! These were fantastic! I tried a different recipe and they turned out super meh so I went back to my trusty source here and I’m so glad I did! I used oat milk and erythritol in mine and my family loved them as is that I didn’t even need to put on icing! SO fluffy, SO pillowy and just the right amount of sweet and cinnamon.

  12. I’ve made this recipe multiple times, but todays was THE BEST! I never measure the butter, brown sugar, or cinnamon and I add in some cardamom. This time I cut them in 2” segments (total of 15 cinnamon rolls). I cooked them 6 in a 9” round cake pan (2pans) and the 3 smallest end pieces on a tray – my 6yr old loves those pieces. Cooked in a fan oven at just under 180C for about 17 min – turning once (oven browns unevenly). They were SUPER light and fluffy – absolutely delicious! These are literally the best, easiest, and quickest cinnamon rolls ever. No one knows they’re vegan either. THANK YOU NORA!!!

    1. Hi Mel. Thank you for sharing your wonderful feedback on my cinnamon rolls! I’m so glad you and you family love them! Now I am craving some! Happy cooking!

  13. WOW! Pillowy soft dough and delicious filling. These were delicious. I’m not a big fan of vegan cream cheese so just did a simple drizzle of icing sugar and oat milk. Yum yum!

  14. Oh my goodness! These were amazing! Thanks for the details about using regular yeast. 1.5 hours in the pre-heated 170 degree oven was perfect and I left them for an overnight rise in the fridge. The dough was stickier than I expected and I was a little anxious before the first rise but honestly, they turned out perfectly the next morning. What a lovely.xmas treat!

  15. I made this for Christmas breakfast and they were absolutely the perfect cinnamon buns! So soft and pillowy, and delicious. This will be my new go-to cinnamon bun recipe!

  16. Another home run! I loved working with this dough, it was so light and fluffy when kneading and then when eating. I’ve made cinnamon rolls before using a different recipe, but they were no where near as good as these. My family was so impressed Christmas morning. One question: I added extra brown sugar, which just made them stick to the pan. How can I ensure more filling in between the rolls?

    1. I’m glad you enjoyed the cinnamon rolls! Sometimes I just wing it and add more brown sugar and cinnamon, and it’s fine. Grease the pan better if you are having sticking issues, and keep some room around the edges when you are sprinkling the filling on. Hope that helps!

  17. I’m assuming you won’t be able to answer on Christmas Day, but how quickly do these need to get in the oven after you get the rolls into the pan? If it’s going to be an hour or two, for example, would you refrigerate and then take out? Or can you leave on the counter? Thank you!

    1. Sorry I couldn’t answer on Christmas! If it’s going to be longer than an hour, I would refrigerate them. If it’s only about hour or less, I’d just cover with a towel at room temperature and let them rise a bit more before popping in the oven. Hope that helps and you enjoyed the rolls!

      1. Just sharing—made them yesterday with my kids and nieces. They turned out absolutely beautifully!  We live at high altitude and I had to bake them the whole 30 minutes to feel confident the centers were done, and the tops were significantly darker than in your pictures. But, they didn’t taste overdone at all and the dough was soft and pillowy as other reviewers have said! We did the stand mixer method for mixing the dough and I did add in one extra 1/3 cup of flour after the 4.5 cups. The one difficulty I had was rolling up the dough tight enough—I had to sort of rewrap the rolls individually as I put them in the pan so that there weren’t big air gaps. Fabulous recipe—I’ve already shared it with others and will make again! Thank you!

    1. Wow. So good!! Light, fluffy.  Do not even need icing! I always come to your page for recipes because they are always so good! 

      1. Thanks so much, Nancy! I’m so glad you love the cinnamon rolls! Thank you for sharing your wonderful feedback!

      2. Can’t wait to try these…But I’m confused about the freezing step. You said to freeze before rising but the rising happens BEFORE you finish them and cut them. Can you cut and place in a dish and still freeze? Am I missing something?

        1. Sorry about the confusion, I will fix that right now. You are correct, they will have already risen. All you need to do is let the rolls thaw and come to room temperature for a while before baking them. I’d thaw in the refrigerator overnight or until no longer frozen, then let them sit at room temperature for 30-60 minutes so they aren’t SO cold going into the oven. Hope that helps clarify and thanks for catching that!

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