These vegan cinnamon rolls pair a soft, sweet dough with swirls of buttery brown sugar and cinnamon filling for a breakfast worthy of a special occasion. The tangy vegan cream cheese icing is the perfect finishing touch!

Vegan cinnamon roll on white plate with gold fork, with glass of milk in background

Cinnamon rolls are a labor of love, and this is true of vegan cinnamon rolls as well. Unless you’re making the cinnamon rolls that come in a refrigerated tube, you’re working with yeast dough, which takes time. Your efforts will be rewarded, though, as your whole kitchen fills with the smell of cinnamon and sweet dough baking in the oven. And again, when you take that first bite of a pillowy, freshly-baked cinnamon roll smothered with cream cheese frosting!

Based on my vegan dinner rolls, this vegan cinnamon rolls recipe uses an enriched dough. It’s inspired by Japanese milk bread, and it’s sweet and cloud-like, thanks to a tangzhong starter.

Why Making Homemade Vegan Cinnamon Rolls Is Worth It

  • Soft, sweet dough. My vegan cinnamon rolls recipe uses dough similar to traditional milk bread and brioche. It’s pillowy-soft and just sweet enough, made completely dairy-free.
  • Simple step-by-step. Homemade cinnamon rolls take time, but I’ve covered each step in detail so you can follow along for perfect results, every time. You can even make the dough the day before!
  • Cozy vegan breakfast. There’s nothing more comforting than a batch of freshly-baked cinnamon rolls on a weekend morning. Slathered with frosting, they’re perfect for a special breakfast or cozy holiday brunch.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions. The FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

Overhead view of vegan cinnamon roll ingredients
Dough ingredients.
Overhead view of vegan cinnamon roll ingredients
Filling and frosting ingredients.
  • Bread flour – Bread flour has higher protein than all-purpose flour, resulting in a more elastic dough.
  • Brown sugar – I recommend using light brown sugar.
  • Instant yeast – If your yeast has been at the back of the pantry for a while, make sure to check that it hasn’t expired. You’ll be able to tell if it’s past its prime if it doesn’t foam when you activate it. See my tutorial, How to Test Yeast to See if It’s Still Good.
  • Ground cinnamon – Saigon cinnamon is considered the most flavourful variety, and I think it’s the best for making cinnamon rolls. The more widely available Indonesian cinnamon and the rarer Ceylon variety are also excellent choices.
  • Soy milk – You can use another plant milk, like oat or cashew milk, but I like soy milk for its high protein. It should be warm to the touch, or between 110°F to 120°F if you have a thermometer.
  • Vegan butter – Melt the butter in the microwave or on the stovetop.

Cinnamon Roll Filling

  • Cinnamon sugar – This can be light brown sugar or dark brown sugar, combined with cinnamon.
  • Vegan butter – This will also need to be melted.

Vegan Cream Cheese Frosting

  • Vegan cream cheese – Use your favorite store-bought brand or try homemade vegan cream cheese. Let this come to room temperature.
  • Vanilla extract – Or an equal amount of vanilla paste.
  • Powdered sugar – Sift the sugar after measuring it to ensure that your icing is free of lumps.
  • Cornstarch – Cornstarch is a great way to thicken frosting without making it sweeter.

My Secret to Perfect Vegan Cinnamon Rolls: Tangzhong

Tangzhong is an Asian technique used for making yeast bread that involves cooking some of the flour in liquid to pre-gelatinize the starches, similar to a sourdough starter. While this sounds very technical, what it means for you is that the flour is better able to retain liquid, resulting in soft, moist, cloud-like vegan cinnamon rolls that can be stored longer than traditional rolls.

To make the cinnamon roll starter for this recipe, you’ll need bread flour, non-dairy milk, and a little water.

Overhead view of tangzhong ingredients in saucepan after whisking
Combine and cook the ingredients.
Overhead view of tangzhong in small saucepan
Chill in the fridge.
  • Cook the mixture. In a small pan set over medium-high heat, whisk together the bread flour, soy milk, and water. Continue to stir until the mixture thickens; it will be quite thick, almost like a pudding or a slurry. 
  • Chill. Pour the tangzhong starter into a small bowl. Allow it to chill in the fridge for 10 minutes.

How to Make Vegan Cinnamon Rolls

Making cinnamon rolls from scratch isn’t hard, but it does require time. Follow these steps.

Make the Cinnamon Roll Dough

Overhead view of cinnamon roll dough ingredients in mixing bowl
Mix the dry ingredients, then add the wet ingredients.
Overhead view of cinnamon roll dough in mixing bowl before resting
Mix, and rest the dough.
  • Combine the dry ingredients. In the bowl of a stand mixer, whisk the bread flour, sugar, instant yeast, sea salt, and cinnamon.
  • Add the remaining dough ingredients. Create a well in the centre of the flour. Slowly pour in the warm milk, vegan butter, and Tangzhong mixture. Stir until just incorporated, forming a shaggy dough.
  • Rest. Cover the bowl with a kitchen towel and let it sit for about 10 minutes.
Overhead view of cinnamon roll dough in mixing bowl
Knead the dough.
Overhead view of cinnamon roll dough before rising
Stretch and shape the dough into a ball.
  • Knead. Use your dough hook to knead the dough for 15 minutes on medium speed (speed 4 for a KitchenAid stand mixer), stopping to scrape down the sides as needed. The dough might be sticky at first, but you can add up to 2 additional tablespoons of flour; you want the dough to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull or roll it into a smooth ball. 
Overhead view of cinnamon roll dough in glass mixing bowl after rising
Let the dough rise.
Overhead view of rolled out cinnamon roll dough
Roll out the dough.
  • Let the dough rise. Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and let it sit for at least 1 hour, or up to 90 minutes, on the counter in a warm area or overnight for about 8-12 hours in the fridge. The dough should double in size.
  • Roll out the dough. Gently punch down the dough, then pull the sides in on each other and fold it a few times. Turn the dough out onto a floured surface and use a rolling pin to roll the dough into a 12 x 12 inch square. 

Fill, Shape, and Bake the Rolls

Overhead view of cinnamon roll filling in mixing bowl
Make the cinnamon filling.
Overhead view of cinnamon filling spread on dough
Fill the dough.
  • Make the cinnamon filling. In a small mixing bowl, stir together the brown sugar, melted vegan butter, ground cinnamon, and flour.
  • Fill the dough. Spread the filling over the top of the dough, to the edges. Pat it to help it stick.
Overhead view of cinnamon roll dough log
Roll the dough into a log.
Overhead view of cinnamon rolls in pan before second rise
Cut the log into rolls.
  • Form the dough into a log. Working from the right side to the left, roll the dough tightly over and onto itself, forming a log. Use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes.
  • Cut the rolls. Use unflavoured dental floss or a sharp serrated knife to cut the dough into 9 equal pieces. 
Overhead view of unbaked cinnamon rolls in pan
Let the rolls rise.
Overhead view of unfrosted cinnamon rolls in pan
Bake!
  • Let the rolls rise. Place the cut cinnamon rolls into a greased 9-inch square or round pan, spacing them evenly so they have room to expand. Cover and let rise for about 45 minutes; start preheating your oven to 350ºF during the last 15 minutes of the rising time.
  • Bake. Bake the rolls for 25 minutes in the centre of the oven. Cool for 10 minutes before adding the frosting.

Frost the Cinnamon Rolls

If you have the time, I recommend refrigerating the frosting for at least 4 hours, or overnight so the flavors develop and the frosting has a chance to firm up. Otherwise, you can prepare the frosting while the cinnamon rolls to rest for a few minutes outside of the oven, and then frost the cinnamon rolls right away. They’re delicious either way!

Overhead view of butter and cream cheese in mixing bowl
Combine softened butter and cream cheese.
Overhead view of creamed butter and cream cheese in mixing bowl
Beat until light and fluffy.
  • Beat the butter and cream cheese. In the bowl of a mixer, beat the butter and cream cheese until they’re incorporated, light, and fluffy.
Overhead view of vanilla extract in mixing bowl with butter and cream cheese
Add the vanilla and salt.
Overhead view of powdered sugar in mixing bowl
Mix in the powdered sugar and cornstarch.
  • Add the remaining ingredients. Beat in the vanilla, salt, and a cup of powdered sugar and the cornstarch. Mix for about 2 minutes, or until incorporated. 
Mixing bowl with vegan cream cheese frosting inside
Chill the frosting.
Vegan cinnamon rolls in baking pan with one unfrosted
Frost the cinnamon rolls.
  • Chill. Refrigerate the frosting for 4 hours, or overnight. Otherwise, spread the frosting onto the cinnamon rolls and serve.
Overhead view of vegan cinnamon rolls in square pan with bowl of frosting

Tips for the Best Cinnamon Rolls

  • Making the starter. After cooking the tangzhong, I let it chill while I gather up the rest of the ingredients for the recipe.
  • Creating the perfect environment for dough to rise. If your kitchen is too cold or drafty, your dough won’t rise to its full potential. Place the bowl of dough in an oven with the pilot light on, which will provide enough residual heat for it to rise.
  • Working with the dough. You can chill the dough in the refrigerator for 15 minutes before rolling it out if your kitchen is warm; this will make it easier to work with.
  • Preventing burning. If your cinnamon rolls begin to brown too quickly, tent them with foil in the last 5 to 10 minutes of baking time.
  • Substitute the cream cheese frosting. If you can’t find vegan cream cheese locally or you’re just not a fan of cream cheese icing, you can use a vegan vanilla buttercream or make a simple glaze by combining powdered sugar with a splash of plant milk; stir and keep adding milk a teaspoon at a time until the mixture reaches your desired consistency.
Vegan cinnamon rolls in metal baking pan

How to Store

  • Refrigerate. With the cream cheese frosting on these cinnamon rolls, you’ll need to keep them in the refrigerator. They’ll last for up to a week in the fridge; let them come to room temperature before you eat them.
  • Reheat. You can also warm up the rolls in the microwave for a few seconds, just enough to heat them slightly without completely melting the frosting.
  • Freeze. You can freeze vegan cinnamon rolls for up to 3 months. Either freeze them without the icing or place them on a parchment-lined baking sheet, freeze them uncovered until the icing is frozen solid, and then wrap them in plastic wrap. Let the cinnamon rolls thaw in the refrigerator before serving.
Vegan cinnamon roll on plate with corner torn off to show inside

Enjoy friends! If you make this vegan cinnamon roll recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Vegan cinnamon roll on white plate with gold fork, with glass of milk in background

Vegan Cinnamon Rolls

Servings: 9 servings
Prep Time: 45 minutes
Cook Time: 27 minutes
Resting/Rising Time: 2 hours 40 minutes
Total Time: 3 hours 52 minutes
Spirals of light, airy dough are filled and baked with buttery brown sugar and cinnamon, then topped with a dreamy cream cheese frosting. Homemade vegan cinnamon rolls are the best breakfast ever!
5 (from 14 ratings)
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Ingredients

TANGZHONG:

  • 2 tablespoons bread flour, 15g
  • ¼ cup soy milk, (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 60mL
  • 2 tablespoons water, 30mL

CINNAMON ROLLS:

  • 3 cups bread flour, 360g – reserve two tablespoons for when kneading
  • ¼ cup brown sugar, 50g
  • 2 ¼ teaspoons instant yeast, about 1 packet
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ¾ cup soy milk, not hot – warm to touch ranging between 110°F to 120°F (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 180mL
  • ⅓ cup melted vegan butter, 69g

FILLING:

  • ⅔ cup brown sugar
  • 4 tablespoons melted vegan butter
  • 1 tablespoon ground cinnamon
  • 1 ½ tablespoons flour

FROSTING:

  • 2 ounces vegan cream cheese, bring to room temperature
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract or vanilla paste
  • pinch of sea salt
  • 1 cup powdered sugar, 120g, sifted
  • 1 tablespoon cornstarch, sifted

Instructions 

TANGZHONG:

  • In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry.
  • Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.

CINNAMON ROLLS AND FILLING:

  • In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast, sea salt and cinnamon. Whisk the ingredients together.
  • Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
  • Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
  • Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
  • The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
  • Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes max on the counter in a WARM area OR overnight for about 8-12 hours in the fridge (I usually do overnight). If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
  • Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
  • You may want to refrigerate the dough for about 15 minutes now. I find that working with it cold to roll is so much easier, especially if you live in a warm environment.
  • On a floured surface and using your rolling pin, roll out your dough to a 12 inch x 12 inch square. Feel free to use your hand to gently stretch to the square.
  • In a bowl, mix together the filling ingredients: the brown sugar, melted vegan butter, ground cinnamon and the flour until one cohesive mix.
  • Spread your filling all over the top of the dough – going all the way to the edges. Pat it in.
  • Rolling from the right side to the left (I find it easier this way), roll the dough tightly over and onto itself into a tight log. At this point, I use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes. Again, cutting the dough into the cinnamon rolls is so much easier cold!
  • Remove your dough and you can gently mark off 9 equally shaped pieces on your log. Using unflavoured dental floss or a sharp serrated knife, cut the dough into 9 pieces.
  • Place the 9 pieces into a buttered 9” square or round pan. Place the pieces evenly so that they can rise evenly (so try to space them out adequately.
  • Cover and let rise for about 45 minutes.
  • You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
  • Bake your rolls for 25 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
  • Remove the rolls from the oven and let sit on the counter for 10 minutes. Cover with your frosting, pull, and enjoy!

FROSTING:

  • In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
  • Add in the vanilla extract or paste and the pinch of salt.
  • Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 2 minutes or until incorporated. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. I’ve found that either way since it’s going on something warm, applying it right away is fine!

Notes

Thank you to Beth, an incredible reader who commented on my vegan dinner rolls and let me know she made cinnamon rolls with them! Wowed and in awe, my experiments to make vegan cinnamon rolls from a previous recipe of mine began! 
 
How to store: These cinnamon rolls will last for up to a week in the fridge; let them come to room temperature before you eat them, or warm them up in the microwave for a few seconds—just enough to heat them slightly without completely melting the frosting.
How to freeze: You can freeze vegan cinnamon rolls for up to 3 months. Either freeze them without the icing or place them on a parchment-lined baking sheet, freeze them uncovered until the icing is frozen sold, and then wrap them in plastic wrap. Let the cinnamon rolls thaw in the refrigerator before serving.
Calories: 468kcal, Carbohydrates: 72g, Protein: 8g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 2g, Cholesterol: 7mg, Sodium: 288mg, Potassium: 148mg, Fiber: 3g, Sugar: 36g, Vitamin A: 184IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast
Author: Jessica Hylton