These easy vegan cinnamon rolls are sweet, tender, and filled with cinnamon flavor for a plant-based spin on a classic favorite morning pastry. Simple and fool-proof, you’ll wanna keep this delicious recipe on hand! Perfect for weekend brunch and holidays.
I don’t think there is a better smell than that of freshly baked cinnamon rolls.
Ah, the sweet and cinnamon and buttery…
Despite vegan cinnamon rolls being among the most wonderful foods, they can be a little bit daunting to make. With the rising and the rolling and the more rising, I mean, come on!
That’s why you are going to love this easy vegan cinnamon roll recipe! It is straightforward, simple, and the perfect rainy day activity. Best of all? It uses simple vegan replacements that are nearly fail-proof! No hard-to-find foods with impossible to pronounce ingredients here.
And the results? This vegan sweet bread is light, fluffy, and decadent with the perfect golden crust. Topped with homemade glaze, this recipe will have you licking the plate.
Recommended Ingredients And Equipment
Not only is this vegan cinnamon roll recipe super straight forward but it is also made from easy-to-find ingredients. Everything you need should be readily available at your local grocery store.
Here is everything you need.
Disclosure: This post may contain affiliate links.
Ingredient Notes
- Non-Dairy Milk – Any thick, neutral-flavored milk will do. I recommend soy milk but cashew, macadamia nut, and almond milk are great as well.
- Active Dry Yeast –You can also use instant yeast if that’s what you have on hand. The two are interchangeable in function. The only difference is that active dry yeast needs to be dissolved in a liquid to activate whereas instant yeast can be mixed right into the dough.
- Chickpea Flour –This is used as the egg replacement. I love the chickpea flour eggs because they have a serious binding and leavening powder, similar to that of eggs which gives the bread its structure and lightness. Chickpea eggs are also completely flavorless meaning it won’t affect the taste of the bread itself. Look for chickpea flour near the alternative flours section at your local grocery store.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- All-Purpose Flour – I’ve had several people ask me if they can make this recipe gluten-free. I haven’t yet tried using gluten-free flour, so I can’t recommend it. If you’ve tried this recipe with a gluten-free flour blend, let us know how it turned out for you in the comment section below.
- White and Powdered Sugar – Check out my guide to vegan sugars for healthier sugar alternatives.
Recommended Equipment
For this recipe, you will need a 9×12 (or similarly sized) pan, mixing bowl, and basic kitchen utensils. It is also nice to have a stand-up mixer for making the dough. If you don’t have one, it can be mixed and kneaded by hand. (<<affiliate links)
How to make Vegan Cinnamon Rolls
Step One: Activate the Yeast
Start by activating the yeast in warm milk. Heat 1 cup of soy milk over medium heat until the milk is warm but not too hot to touch (about 100 degrees F).
Stir in the yeast and set aside for 10 minutes to allow the yeast to activate. The yeast will start to bloom when it’s ready.
Pro Tip: Be careful not to overheat the milk. If it’s too hot, the heat will kill the yeast and it will not work. For best results, use a thermometer. For more detailed information on activating yeast, check out this article from Feast and Farm.
Step Two: Make the Dough
Begin by making the chickpea flour egg. Combine the remaining 1/4 cup milk with the chickpea flour, whisking it together until it is thick and gooey. Set aside.
Pro Tip: To make sure the chickpea mixture is evenly hydrated throughout, a small blender can be used.
In the large bowl of a stand-up mixer, combine 2 cups flour, sugar, salt, and vegan butter. Using the hook attachment, mix to combine.
With motor running, slowly add chickpea flour and yeast/milk mixtures, scraping down the sides as necessary. Add the remaining flour, 1/2 cup at a time, and beat to combine. Once the dough starts pulling away from the sides of the bowl and is soft to the touch, the dough is done.
Alternatively, you can do this in a large bowl with a wooden spoon.
Transfer to a floured surface and kneed the dough for about five minutes. Shape it into a ball and place it in a large oiled bowl. Cover the bowl in plastic wrap and place in a warm area of your house for 1 hour or until the dough has doubled in size.
See photos above for guidance.
Step Three: Roll it Up
Once your dough has doubled in size, transfer it back to a floured surface. Roll it out into a large rectangle about 1/4 inch thick.
Spread the vegan butter over the entire surface of the dough, leaving the top 1/4″ of the rectangle clean. Combine the cinnamon and sugar filling and spread evenly over the butter.
Starting at the bottom of the rectangle, roll dough into a tight roll. With your fingers press together the seam. Seam side down, cut the log using a serrated knife into 15 equal pieces, about 1” thick.
Place the vegan rolls evenly into an oiled 9×12 (or similarly sized) pan. Cover and allow the dough to rise for a second time until the rolls double in size again, about 40 minutes.
Step Four: Bake and Frost
During the second rise, preheat the oven to 350 degrees F.
Once the cinnamon rolls have doubled in size, remove the plastic wrap and brush the tops and sides with non-dairy milk. Bake for 25–30 minutes, until golden brown and fragrant.
Pro Tip: To check for doneness, lightly tap the tops of the rolls. They should sound hollow when tapped.
Remove the rolls from the oven and transfer them to a cooling rack, allowing them to cool for 10 minutes. While the cinnamon rolls cool, combine ingredients for the glaze and, once they are ready, pour the glaze over the top.
Serving and Storing
Serving – Serve the vegan cinnamon rolls immediately while still warm. They are a delicious part of any holiday brunch alongside a vegan quiche, roasted potatoes, fresh fruit, and a Bloody Mary.
Storing – Tightly wrap leftovers and store at room temperature for up to 5 days.
Make in Advance – If you want to make this sweet bread the night before, prepare the bread following the instructions below to the point of the 2nd rise. Once the rolls are rolled and shaped in the dish, cover it with plastic wrap and place it in the refrigerator overnight. The next morning, remove the dough from the refrigerator 30 minutes prior to baking.
Tips and Tricks
- Activate your yeast properly. To do this, make sure your yeast is not expired and the milk is warm but not too hot. Otherwise, the yeast will not activate and you will not get a pillowy rise on the bread.
- Add flour slowly. The dough should be soft but not so sticky that you can’t handle it. This recipe calls for 3 1/2 cups of flour but you may not use it all. Add it 1/2 cup at a time until you’ve achieved the desired dough.
- Let the dough rise in a warm place for 1 1/2 – 2 hours, until the dough has doubled in size.
- Cut uniform slices for proper baking. Your rolls should be between 1 and 1 1/2 inches long.
- Don’t skip the 2nd rise. Let your dough rise for an additional 30 minutes for a soft, melt-in-your-mouth texture.
Frequently Asked Questions
A chickpea egg is a vegan egg replacer made from chickpea flour and water.
Chickpea flour is high in protein, giving it serious binding powers similar to eggs and, when baked, is completely flavorless, meaning it won’t affect the taste of the bread itself (unlike some other vegan egg replacers). For pastries and quick bread, chickpea flour is my go-to egg replacer.
Unfortunately no. Chickpea flour is uniquely high in protein giving it binding and leavening powers that all-purpose flour simply cannot. You can find chickpea flour in most well-stocked grocery stores in the gluten-free aisle or you can pick some up online.
No! While a stand-up mixer makes this recipe much easier, you can certainly make this bread by hand. Simply combine the ingredients in a large mixing bowl and knead it together on a floured surface. Knead the dough for 10 minutes before the first rise.
More Vegan Sweet Bread Recipes
- Caramel Pecan Monkey Bread
- Vegan Pumpkin Coffee Cake
- Classic Lemon Pound Cake
- Vegan Pumpkin Bread w/ Brown Sugar Glaze
Get all my vegan bread and pastry recipes for more inspiration.
Easy Vegan Cinnamon Rolls
Ingredients
Cinnamon Rolls
- 1 1/4 cup soy milk, divided
- 4 1/2 teaspoons active dry yeast, 2 packages
- 1/4 cup chickpea flour
- 1/2 cup vegan butter, soften
- 3 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
Cinnamon Filling
- 1/2 cup granulated sugar
- 1 tablespoons cinnamon
- 1/4 cup vegan butter, softened
Sweet Glaze
- 2-3 cups powdered sugar
- 2 tablespoons soy milk
Instructions
- Start by activating the yeast in warm milk. Heat 1 cup of soy milk over medium heat until the milk is warm but not too hot to touch (about 100 degrees F). Stir in the yeast and set aside for 10 minutes to allow the yeast to activate. The yeast will start to bloom (grow) when it’s ready.
- To make the dough, begin by making the chickpea egg. Combine the remaining 1/4 cup milk with chickpea flour, whisking it together until thick and gooey. Set aside.
- In the large bowl of a stand up mixer, combine 2 cups flour, sugar, salt, and vegan butter. Using the hook attachment, mix to combine. With the motor running, slowly add the chickpea flour and yeast/milk mixture, scraping down the sides as necessary. Add the remaining flour 1/2 cup at a time and beat to combine. Add flour until the dough starts pulling away from the sides of the bowl. It should be soft and pillowy to the touch. Alternatively, you can do this in a large bowl with a wooden spoon.
- Transfer to a floured surface and kneed the dough for about five minutes. Shape into a ball and place in a large oiled bowl. Cover the dough in plastic wrap, and place in a warm area of your house for 1 hour or until the dough has doubled in size.
- When the dough is ready, roll out onto a floured covered surface into a large rectangle about 1/4 ” thick. Spread the vegan butter over the entire surface of the dough, leaving the top 1/4" of the rectangle clean. Combine cinnamon and sugar and spread evenly over the butter. Starting at the bottom of the rectangle, roll dough evenly into a tight roll. With your fingers press together the seam. Seam side down, cut dough using a serrated knife into 15 equal pieces, about 1” thick.
- Place cinnamon rolls in an oiled 9×12 (or similarly sized) pan. Cover and allow the dough to rise for a second time until doubled in size, about 40 minutes.
- Preheat the oven to 350 degrees F. Once cinnamon rolls are ready, remove plastic wrap and brush tops and sides with soy milk. Bake for 25–30 minutes, until golden brown and fragrant. To check for doneness, lightly tap the tops of the rolls. They should sound hollow when tapped.
- Remove the rolls from the oven and transfer them to a cooling rack, allowing them to cool for 10 minutes. While the cinnamon rolls cool, combine ingredients for the glaze and, once they are ready, pour the glaze over the top.
Notes
- Activate your yeast properly. To do this, make sure your yeast is not expired and the milk is warm but not too hot. Otherwise, the yeast will not activate and you will not get a pillowy rise on the bread.
- Add flour slowly. The dough should be soft but not so sticky that you can’t handle it. This recipe calls for 3 1/2 cups of flour but you may not use it all. Add it 1/2 cup at a time until you’ve achieved the desired dough.
- Let the dough rise in a warm place for 1 1/2 – 2 hours, until the dough has doubled in size.
- Cut uniform slices for proper baking. Your rolls should be between 1 and 1 1/2 inches long.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Sara Nielsen says
This is my first time making cinnamon rolls ever & they came out amazing! I have a daughter who has all top 8 severe food allergies. It can be tough finding recipes that accommodate her restrictions and still taste good and have the right texture. This one is perfect! I used soy-free earthbalance and oat milk. Thank you!
Aya says
hiii 🙂 I really want to make this recipe, like right now,
but I don’t have a standing mixer, could it all be done by hand?
The same question goes to the challah bread which looks absolutely divine
thanks in advancee
Sarah McMinn says
Yes, you can. You just have to mix it together in a bowl and then knead it by hand.
Deb says
What else are options for milk
Sarah McMinn says
You can really use any non-dairy milk but I recommend soy, cashew, or macadamia nut since they are all thick and relatively flavorless.
Barbie says
I love this recipe! It has become my go to recipe! I make it with almond or oat milk and have never had a problem. I also use brown sugar and some more spices to my preference for the filling but this dough recipe can not be beat!
Molly says
Hi there! Quick question for you. Can I prep these the day before and bake them the next morning? I’ve made these a few times but always on the same day. Thanks so much!!
Sarah says
Yep, there are instructions on how to do that in the text of the post.
Staci says
I made these yesterday and didn’t really get the rise on them but the flavor was still amazing, Any ideas as to why I didn’t get the rise though? I’m new to making vegan pastries and I feel like I’m missing something but I don’t know what :/
Sarah says
Your yeast could have expired or the liquid might have been too hot when you added the yeast. Both these things will deactivate the yeast and affect the rise. I hope that helps!
The Kitchen Misses says
These looks absolutely incredible! I’ve written them down on my to-bake-list and will be making them asap!
Myrthe says
Thanks for the recipe! I’ve made these twice now, it’s a great recipe! The first time I made rolls from the entire recipe, the second time I divided the dough in two and made a cinnamon twist from one half and rolls from the other half. I did substitute olive oil for the vegan butter because that’s all I had, it still worked out great. The chickpea flour is a great egg replacer that I’ll be keeping in mind for other recipes as well. I like how easy this recipe is too!
Suzanne Tyrell says
Hi – could you use the following substitutes? If so, would you change the amounts used:
– almond or coconut milk instead of soy
– coconut sugar, dried dates, honey or agave nectar instead of sugar
– ground dried dates or coconut sugar with cornstarch instead of powdered sugar instead
Likely I will experiment but wanted to check to see if you’ve substituted these things and had any insight to save me time.
Thanks!
Sarah says
If I were you I’d look for a healthy vegan cinnamon roll recipe. These are not intended to be healthy and I don’t think you’ll like the results with those subsititions as they were made for the specific ingredients as listed.
Samantha says
I have an egg replacer. How much of it would I use if I didn’t want to use the chickpea flour concoction?
Sarah says
It depends on what kind of egg replacer it is. I recommend the chickpea flour egg for the best results but if you’re going to try something else, you’re looking to replace about 1 egg.
Kasyne says
Can I use coconut flour Instead of chickpea flower
Sarah says
I don’t think so. The chickpea flour mixed with water makes a great egg substitute because of the proteins from the chickpea flour. You wouldn’t have the same results with coconut flour, unfortunately.
Nuffy says
May I use Rice Flour instead of Chickpea Flour, I’m on a Dialysis diet, and the CP has too much Potassium…
Love your site, it’s beautifully set up, and easy to follow, and to follow recipes…
Thanks me Darling!! (Vegan)
Merry Christmas, and may the New Year bring you much Vegan love, and happiness….
Sarah McMinn says
Unfortunately, I don’t think this would work. The chickpea flour is high in protein and works well as a egg replacer. Best alternative would be swapping out the chickpea flour egg for a flax egg.
Melissa says
Would any non-dairy milk (almond milk, in particular) be fine to substitute for the soy milk?
Sarah says
Yes, some non-dairy milks are thinner than soy so I would recommend using one that is similar in thickness, like cashew milk or almond milk, but really any would work.
KAT says
At what stage in the process would you freeze these? No way I’d eat a whole tray at once haha. But would you freeze them uncooked but rolled or after baking? Thanks 🙂
Sarah says
The best thing would to be bake them uncooked, before 2nd rise. You will then want to let them thaw and rise before baking.
Catherine comeau says
Would almond butter work in the place of vegan butter?
Sarah says
I wouldn’t recommend it. It would affect the taste and texture significantly. If you are wanting to change out the vegan butter for solid coconut oil in the dough, that would work out all right. Although, I personally would still use vegan butter for the filling.
Lou says
I don’t have electric mixer with hook attachments – what non electric utensil could I use?
Would it be ok to make the mixture the night before to make in morning?
They look yummy!
Sarah says
Hey Lou, you could do it by hand – it just takes longer. Here’s a pretty good tutorial on how to make cinnamon rolls without a mixer: http://www.instructables.com/id/How-to-Make-Amazing-Cinnamon-Rolls-No-Mixer-needed/
Monique says
What else can i replace the chickpea flour for, as i do not have that in my pantry and i would love to try these beauties this weekend? 🙂
Sarah says
Do you have flaxseeds? A flaxegg would work well for this recipe. Here’s a post on how to use flax (or chia) as egg replacers: https://www.mydarlingvegan.com/replacing-eggs/
MoniqueG says
Thank you 🙂 So, 1 flax egg will do for this or do i need more?