These are the best cinnamon rolls you will ever have! Vegan or not! The golden, fluffy, and buttery dough is wrapped around a delicious cinnamon sugar filling. The batch is topped with my famous vegan cream cheese icing for an out of this world cinnamon roll sensation!
Prepare the vegan cinnamon roll dough by mixing the warm oat or almond milk, melted vegan butter, maple syrup, and salt. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. Note: If making these gluten-free, scroll up for a link to access the gluten-free version of this recipe.
Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Expect the vegan cinnamon roll dough to nearly double in size.
After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Top with the sugar and cinnamon.
Preheat the oven to 350.
Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Your pinwheels will nearly double in size.
Remove plastic wrap and bake the rolls in the oven for about 35 minutes.
While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!
Ingredients
Directions
Prepare the vegan cinnamon roll dough by mixing the warm oat or almond milk, melted vegan butter, maple syrup, and salt. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. Note: If making these gluten-free, scroll up for a link to access the gluten-free version of this recipe.
Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Expect the vegan cinnamon roll dough to nearly double in size.
After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Top with the sugar and cinnamon.
Preheat the oven to 350.
Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Your pinwheels will nearly double in size.
Remove plastic wrap and bake the rolls in the oven for about 35 minutes.
While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!
28 Comments
Breezy
Posted on: July 31, 2020My dough was super sticky and really difficult to roll. Any suggestions or reasoning behind this?
JillianGlenn
Posted on: July 31, 2020You might have needed to sprinkle a bit more flour onto the dough for rolling!
Alina
Posted on: July 31, 2020471 calories is that amount of calories per 1 roll ? ??
JillianGlenn
Posted on: July 31, 2020Per roll!
Emma
Posted on: July 31, 2020Do I need to add xanthan gum if the gluten free flour already has xanthan gum in it?
Enna
Posted on: July 31, 2020I love your recipe!! I’ve been making the cinnamon rolls for the 6th time now, they turn out great every time. Thank you!
Greetings from The Netherlands!
Jillian Glenn
Posted on: July 31, 2020Hi Enna, so happy to hear that you enjoyed the cinnamon rolls from across the big pond! Cheers!
Michelle Goulet
Posted on: July 31, 2020Any suggestions on the best gluten free flour to use? I followed the recipe to a T and it was crumbly.
Jillian Glenn
Posted on: July 31, 2020Hi Michelle, I’m sorry to hear that. The flour is linked in the recipe. Everyone who uses it has great results!
Renia
Posted on: July 31, 2020Just made these cinnamon rolls for breakfast and they turned out great!!! I used a mix of coconut milk and oat milk and used a mix of brown and white sugar in the filling. Also used king Arthur GF baking flour.
Jillian Glenn
Posted on: July 31, 2020Hi Renia, I love your modifications! So happy to hear that you enjoyed the vegan and gluten free cinnamon rolls!
Shina
Posted on: July 31, 2020Hi Jilly, when using All purpose flour is it bleached or un bleached in your recipes?
Jillian Glenn
Posted on: July 31, 2020Great question! My preferred all-purpose flour is King Arthur which is unbleached.
Shina
Posted on: July 31, 2020Made these today! Yummy
JillianGlenn
Posted on: July 31, 2020Thanks for trying my recipe!! So glad to hear you enjoyed 🙂
Allie
Posted on: July 31, 2020Making these for mother’s day tomorrow and made them as a trial run earlier in the week. Sooo good and everyone loved them, vegan or not!
Elena
Posted on: July 31, 2020Have you ever tried to make the dough the night before and bake in the morning?
Jillian
Posted on: July 31, 2020Hi there!! This works pretty well with gluten containing dough. The gluten-free dough becomes a little too dry.
Jay
Posted on: July 31, 2020Can I still use maple syrup in the non yeast rolls? Also do you have a photo of the rolls with no yeast?
Jillian
Posted on: July 31, 2020Hi there, you can add maple syrup to the dough! You may also need to add a little more flour so the dough isn’t too sticky. Sure, if you would like to see the rolls without yeast, please take a look at this post.
Lauren T.
Posted on: July 31, 2020Hello! Can substitute the maple syrup for sugar or honey?
Jillian
Posted on: July 31, 2020Hi there! Absolutely! Either should work great.
Sara
Posted on: July 31, 2020Oh my gosh. I cannot believe how good these were and how they came out. I usually never have good luck with baking recipes but man these were amazing. Worth the time to make and wait to rise on Christmas. My allergy kid really appreciated these and had his first cinnamon roll this morning! I used bob bills cup 4 cup since I couldn’t find KA and it worked perfect too.
Jillian
Posted on: July 31, 2020Hi Sara, thank you so much for trying my vegan gluten free cinnamon rolls! I’m so happy to hear that you liked them!
Christian
Posted on: July 31, 2020I’ve made this recipe multiple times and it was delicious! My son loved them just as much! He doesn’t like cream cheese icing so I opted on a simple vanilla icing. He said that these were the best cinnamon rolls I’ve made to date and I’ve made many lol. This was the 5th time I’ve made these and this time I made some changes. I decided to substitute the melted vegan butter in the dough for coconut oil, instead of white sugar I used brown sugar in the filling, lastly I upped the amount of cinnamon to 2 tablespoons instead of 2 teaspoons ( I like a strong cinnamon flavor). These were amazing! Jillian this was a home run!
Christian
Posted on: July 31, 2020also just so people know I posted the above comment about this recipe on 2/13/2022. for some reason the date defaulted to July 31, 2020. I’ve been following Jillian for a couple of years and I am so happy I found her recipes!
Jillian
Posted on: July 31, 2020Thank you so much for your comment Christian!! I’m so happy that you and your son have been enjoying the cinnamon rolls so much! Great idea to try coconut oil instead of butter and brown sugar instead of white. I’ll have to give that a try myself sometime! Thanks again for trying my recipe and sharing your wonderful feedback!
Nazifa
Posted on: July 31, 2020Not only was this recipe easy to follow, it tasted so good, couldn’t believe it was vegan