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!
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
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!
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.
Add the melted vegan butter, salt and flour, and mix (I used a stand mixer with dough attachment).
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.
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.
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!
Frequently asked questions
- 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.
- 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.
- 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!
- 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.
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.
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.
Want more special sweet breakfast recipes?
1 Hour Vegan Cinnamon Rolls
Ingredients
FOR THE DOUGH
- 2 cups unsweetened soy milk*
- 1/2 cup granulated sugar
- 2 packets (4 1/2 tsp) Quick Rise Yeast | I used Red Star
- 1/2 cup vegan butter, melted
- 1/2 teaspoon salt
- 4 1/2 cups all purpose flour, plus more as needed
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
Instructions
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 lightly greased 9×13-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.
ICING
- 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!
Video
Notes
- 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.
- You may substitute coconut oil for the vegan butter if needed, but I prefer the taste of the vegan butter here.
- Gluten free: Try a quality gluten free all purpose flour, such as King Arthur’s Measure for Measure.
- 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.
- Leftover rolls will keep for 2-3 days covered at room temperature.
- 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.
Nutrition
This recipe was originally published in May 2019 and has been updated with improved photos and more helpful information.
I made these for a brunch potluck and they were probably the best thing I’ve ever baked. I am stunned that with Nora’s always perfect guidance, I was capable of making something so astoundingly delicious. These are going to change my life. They’re so easy and came out perfect – like a cinnamon roll you’d pay a lot of money for. I’m so happy. Nora is my hero!!!
Thank you Nora for another delicious recipe! Will be serving these Christmas morning. Froze half unbaked and baked the other half last night ……super delicious!!!
Hey Nora great recipe I got besides myself and made a double batch but now something came up and I haven’t rolled out the second batch yet. How long would the dough last in the fridge as I won’t be able to make again for 2 days.
It should be okay, hopefully! I think 2-3 days should still work.
Have you tried the recipe with bread flour instead of the all-purpose? I’m nervous to use the all-purpose flour because of the yeast.
No, I haven’t used bread flour for cinnamon rolls before. I prefer all-purpose.
If my family doesn’t like cream cheese can I just make butter/sugar glaze?
Of course, yes. Enjoy!
I made these for the first time and even though they took me much longer than an hour, they were amazing! My family loved them and wouldn’t have known they were vegan! I used SO Delicious coconut milk instead of soy.
I have a question. I don’t bake a lot and typically baking recipes call for unsalted butter in my experience. I want to make a few of these vegan desserts but it doesn’t specify salted or unsalted plant butter. Our grocery stores are limited with plant butter sticks and most brands don’t offer an unsalted option. Forgive my ignorance but can you let me know in all of your dessert recipes if it’s salted or unsalted and what brands you recommend if it’s unsalted as I’m having trouble finding unsalted vegan butter sticks. Help! 🙂
I always use salted vegan butter, because when I began creating recipes, unsalted vegan butter wasn’t even something you could find. I still can’t usually find it. All my recipes are formulated with salted vegan butter, so if you DO use unsalted, you’ll probably want to add a little more salt than the recipe calls for. Hope you enjoy the rolls!
Noracooks does it again! You’re a Godsend. Thank you!
Health food variation: I wanted something that was less of a dessert and more of a snack, so I tried making these with only the half cup of sugar that goes in the dough. Success! For the filling, I used coconut oil, cinnamon, raisins, and ground walnuts, and I just omitted the icing. I used a finely ground whole wheat flour. The result was a lovely lightly-sweet bread, which felt wholesome but still very much a treat. A nice thing about leaving off the icing is being able to focus on the texture of the crust, which came out thin and delicately crisp.
I don’t have a lot of practice with yeast breads, and I didn’t add enough flour initially – way too sticky when I started kneading. But I just kept throwing more flour onto the cutting board, and the dough soaked it up until it was perfect.
I’m making these now for my daughter’s birthday. My store had a different brand of Rapid Yeast, Fleischmann’s. Their packets are 1/4oz each. I’m having trouble converting it accurately to teaspoons (I already added two packets to the milk so can’t measure with a teaspoon). Do you know how many ounces I’d need?
There are usually 2 1/4 teaspoons in one packet of yeast. I have used that brand before and they are the same size as the Red Star brand. Two packets is correct. Enjoy!
Delicious! I made these for my vegan daughter’s birthday, and she loved them. I couldn’t believe how fluffy and tasty they were. My only regret was using a vegan cream cheese that was “soy-forward”? I would try a different brand next time (I used Tofutti).
I loved these so much. I will definitely make them again.
Hi Michele. Happy birthday to your daughter! I’m sorry you didn’t enjoy the cream cheese you used. A brand I like is Kite Hill. I appreciate your great review! Thank you for sharing!
I was skeptical that these would not need to rise a 2nd time, but they were fine popping straight into the preheated oven. Super tender and tasty. Only comment is that 4 1/2 cups flour was not enough. Glad I read the reviews, because I had to add another cup of flour. I used earth balance butter, and creamy almond milk, so not sure why the flour recommended was insufficient. Gave 5 stars because they turned out great, but will definitely note on the recipe to make that addition.
Do you think anything like baking time would be affected if I made these slightly smaller? Like mini size? I’m sharing them with friends, and trying to figure out good proportions.
Check them after 18-20 minutes to make sure they aren’t too brown. Otherwise, it should work fine. Enjoy!
The dough is very soft and the recipe comes together very quickly. They are delicious!
Thank you for sharing your terrific review and recipe experience, Lesli! I’m glad that you love the cinnamon rolls!
I love these and keep coming back to this recipe. This was my first time trying the oven rise trick and it worked perfectly. Love the smell in the house this morning! Thanks for this and other recipes! 💙
You are welcome, Annie! I know what you mean about the wonderful smell in the house while they’re baking! Thank you for taking time to share your fabulous review and feedback! Happy cooking!
Can’t wait to try these ! Just to clarify, do I need to let it rest for 20 minutes and after put them in the oven at 170 degrees or just do one of the 2 steps?
I hope you love them as much as I do! To clarify, you can simply let the rolls rise on the counter, or preheat the oven to 170 (while you are preparing the dough), then turn it off and let the dough rise in the oven for 20 minutes. This just makes a nice warm place for the dough to rise in. You don’t need to let it rise on the counter for 20 minutes, and then stick it in the oven to rise again. I hope that helps!
I made these yesterday and really enjoyed it. This was my first ever attempt at baking and I had a great time. My husband also loved them and was shocked when I told him this was a vegan recipe.
Can’t wait to try this recipe, looks delicious. In the meantime do you think this technique would work for garlic bread rolls? I gave up making them previously due to the long wait on my recipe…
I think it would, yes! I hope you enjoy the rolls.
These were so easy and so yummy! I did wind up using almost another cup of spooned flour since it was very sticky. The dough also doubled in size while rising and were a little difficult to roll and use the floss trick but I got it done. I will definitely be making these again and maybe not let them rise as long so they’re easier to manage. A great cinnamon roll!
Thank you for another wonderful recipe Nora! My husband and I truly enjoy these delicious and quick cinnamon rolls 🙂
These are incredible! Nora’s recipes are always solid. Thanks for another great one, Nora!
You are very welcome, Heather! Thank you for your awesome review and feedback! Happy cooking!
Hi Nora! Long time fan, first time commenter 😅 I’m looking to make these for Father’s day next weekend. The catch, I’ll have time to prep them on Friday, but need to bake them on Sunday. Do you think they will keep in the fridge, uncooked, for 2 days? Also, how would you approach this with traditional yeast? I still have time, so I can run out and get quick yeast, but I’m wondering if regular yeast would work. Thanks!
Hi Colleen! Up to 2 days is fine in the fridge, so prepping on Friday should be just fine. Regular yeast will work, but let them rise for an hour or so instead of 20 minutes. I hope everyone enjoys them next weekend!
Can I freeze after I’ve done the cheese icing. Made them but event has been postponed
Hi Sally. I haven’t tried freezing them, but I think it would work.
After you place the cut rolls in the pan, they go straight into the oven? They don’t need a second rise? Just clarifying. Thx
That is correct! Enjoy!
I love your recipes! Can I substitute the white sugar for a liquid sweetener like agave in the dough?
Thanks! You probably could but I’ve never tried it. Though you really need a granulated sugar for the cinnamon-sugar-butter mixture. You could probably use coconut sugar, but they will turn out a bit different.
Hi Nora, I was wondering if there was a way to make these keto-friedly? I’m trying to surprise my mom by making these keto friendly, but not weird tasting.
Sorry to say I have no idea how to make cinnamon rolls keto friendly! I don’t think this recipe would work, you’d need to find a recipe that is specifically for keto.
Nora, Nora, Nora. I have no doubt you will go down in history books as one of the greatest influences and creatives in vegan culture. Your recipes never miss. I’ve been making them for years.
I just made a double batch of these rolls for my grandmothers birthday. Huge hit with the whole family— no surprise! Thank you a million.
Aww Marielle, you’re too kind! I’m so glad you have been enjoying my recipes for years. Your support and comment means the world to me and has made my day! Thank YOU!