Easy Vegan Cinnamon Rolls (Soft & Fluffy)

February 13, 2019

Dessert

By: Jasmine Briones 

Get ready to dive into the BEST cinnamon rolls of all time. Fluffy, perfectly sweet, and melt-in-your-mouth good.

Vegan Cinnamon Rolls with Cream Cheese Frosting

I think I need to start this blog post out by saying you’re welcome. Get ready for the best party your mouth has ever been to (I am questioning that last line but I’m going to roll with it because Chris chuckled when I asked him if it was okay).

We wanted to make sure to release these rolls before Valentine’s Day so you can make this sweet treat for anyone that you want to show love to. These definitely will do that, there’s no doubt about it.

Vegan Cinnamon Rolls with Cream Cheese Frosting

My little cousin Nathan is quite the chef at just 14 years old. I always see his mom post about his creations on her Facebook page and a few months ago she shared that he had made vegan cinnamon rolls. This followed with a message from my mom (who is also vegan) sharing about the cinnamon rolls and how good they were. I texted my aunt right away and told her that I neeeeded to get my hands on those cinnamon rolls the next time I went back to LA.

Vegan Cinnamon Rolls with Cream Cheese Frosting

Well, it finally happened, and it was everything I could dream of and more. Nathan absolutely nailed it with these cinnamon rolls and I am excited to share it on our blog.

His original recipe was slightly adapted from Tasty and since I didn’t want to replicate their recipe onto our blog, I stepped into the kitchen to test it once more and I was able to make the recipe our own. I’m really stoked on how the final cinnamon rolls turned out and I know that Nathan will approve when he tries these.

Vegan Cinnamon Rolls with Cream Cheese Frosting

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Vegan Cinnamon Rolls with Cream Cheese Frosting

Easy Vegan Cinnamon Rolls (Soft & Fluffy)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 2 hours 37 minutes
  • Yield: 12 cinnamon rolls

Description

Get ready to dive into the BEST cinnamon rolls of all time. Fluffy, perfectly sweet, and melt-in-your-mouth good.


Ingredients

Dough

  • 2 cups unsweetened almond milk, warm to the touch
  • 1/2 cup organic sugar
  • 1/2 cup (1 stick) vegan butter, melted (we used Melt Organic)
  • 2 ¼ teaspoons active dry yeast
  • 5 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 2 teaspoons salt

Filling

  • 3/4 cup light brown sugar
  • 1/2 cup (1 stick) vegan butter, softened (we used Melt Organic)
  • 2 tablespoons ground cinnamon

Frosting

  • 3/4 cup organic powdered sugar
  • 4 oz. vegan cream cheese, softened (we used Kite Hill)
  • 3 tablespoons vegan butter, melted (we used Melt Organic)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the dough: In a large bowl, whisk together the almond milk, sugar, and vegan butter. The mixture should be just warm to the touch but not too hot as that may kill the yeast.
  2. Sprinkle the yeast evenly over that mixture, stir, and let sit in a warm place for 10 minutes.
  3. Add in the vanilla extract and mix until combined.
  4. Add 4 cups of flour to the mixture and stir with a wooden spoon until just combined. Cover with a clean kitchen towel or plastic wrap and place the bowl in a warm place to rise for 1 hour, until doubled in size.*
  5. Generously grease 1 large baking dish and set aside.
  6. Prepare the filling: In a medium bowl, combine all of the ingredients for the filling, mix well, and set aside.
  7. Once the dough has risen, remove the plastic wrap and add the remaining cup of flour along with the baking powder and salt. Stir until well combined. Flour a clean work surface and then turn the dough out onto it. Knead the dough for at least 10 minutes, adding more flour as necessary, until it is no longer sticky and is soft. The dough should spring back when poked.
  8. Roll the dough out into a 1/2″ thick large rectangle (it does not have to be perfect). Using a spatula, evenly spread the filling over the dough.
  9. Roll up the dough (the long side) into a tight log and then place the seam-side down. Using a sharp knife, cut the log into 12 even pieces and then arrange them evenly in the greased baking dish. Cover the rolls with a clean towel and place it into a warm area to rise for 1 hour.
  10. Preheat the oven to 350˚F. Once the rolls have risen, bake for 25-30 minutes, or until golden brown.
  11. While the cinnamon rolls are baking, prepare the frosting: In a medium bowl, sift in the powdered sugar (to prevent clumps) and then add in the remaining ingredients. Whisk together until smooth.
  12. When the cinnamon rolls are finished, allow them to cool for about 10 minutes and then generously drizzle with the frosting (we used it all). If necessary, you can use a spatula or the back of a spoon to spread the frosting. Enjoy!

Notes

  • Adapted from Tasty Recipes.
  • If you need a warm space for the dough to rise, you can place it into an oven with the oven light on.
  • Store the cinnamon rolls in an airtight container on the counter for up to 5 days. Please note that the rolls will harden the longer they sit. We like to pop ours in the microwave for 15 seconds to soften them up.
  • We baked ours in a baking dish but if you do not have one, a large baking sheet will work as well. Just be sure to line it with parchment paper or a silicone mat and keep in mind that the rolls expand.
  • The cinnamon roll dough can be made up to 24 hours in advance. After placing the cinnamon rolls in the baking dish, instead of setting them in a warm place to rise, cover the cinnamon rolls with a lightly greased plastic wrap and place them into the refrigerator. They will actually do a “slow rise” in there. You can keep them in there for up to 24 hours (they may start to seep liquid and get weird if you let them sit longer). The next day, remove the dish from the refrigerator and allow the cinnamon rolls to come to room temperature, which will take about 2-3 hours depending on the temperature of your home. Lastly, bake them for the amount of time called for in the recipe. I have read that you can also pop them in the oven while it preheats to speed up the process of bringing them to room temperature and then when the oven is preheated, to still bake it for the amount of time the recipe calls for. I have not tested that but from other recipes I have seen online, they claim it works!
  • Category: Dessert, Baked Goods
  • Method: Oven
  • Cuisine: Vegan

Keywords: Dessert, Baking, Cinnamon Rolls

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. GIULIA says:

    yummy!!!

  2. Rian Law says:

    Hi, Can you make this the day before and then bake it the next morning?

    • Yes, you totally can! I will add a note to the recipe as well. So after placing the cinnamon rolls in the baking dish, instead of setting them in a warm place to rise, cover the cinnamon rolls with a lightly greased plastic wrap and place them into the refrigerator. They will actually do a “slow rise” in there. You can keep them in there for up to 24 hours (they may start to seep liquid and get weird if you let them sit longer). The next day, remove them from the refrigerator and allow them to come to room temperature, which will take about 2-3 hours depending on the temperature of your home. Lastly, bake them for the amount of time called for in the recipe.

      I have read that you can also pop them in the oven while it preheats to speed up the process of bringing them to room temperature and then when the oven is preheated, to still bake it for the amount of time the recipe calls for. I have not tested that but from other recipes I have seen online, they claim it works!

  3. These cinnamon rolls look magnificent! I cannot believe how easy this recipe is. It’s perfect because I have a container of Miyoko’s Kitchen plainly classic vegan cream cheese and I need ideas on what to create with it. A batch of cinnamon rolls with a vegan cream cheese icing sounds PERFECT!

  4. K33 Kitchen says:

    This look super yum

  5. Dayna says:

    Tried this today and this is hands down the softest dough I’ve had so far. LOVE these. Now to try not and eat them all in 2 days.

  6. Linda says:

    What other flours would I be able to substitute this with? Also, can I replace yeast with arrowroot?

    • Chris Petrellese says:

      We haven’t tested this recipe with any other flours, but I would not recommend replacing yeast with arrowroot!

  7. Michelle says:

    They look good, smell great and taste delicious. They are sooo soft and fluffy thank you so much! Going on 3 years being plant based and you guys have been such a great help. Now all I need is for you guys to make a vegan panettone so I can make my french toast with it. ????

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