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Vegan Cinnamon Rolls

The famous recipe for vegan cinnamon rolls that can absolutely hold their own against any non-vegan version. People are always asking me for the recipe!

The Best Soft Homemade Cinnamon Rolls

Easy Vegan Cinnamon Rolls

Soft, fluffy, unbelievably gooey and delicious…

Trust me, you will not regret making these… even if you aren’t vegan!

They are the perfect recipe to make any time you have guests staying over, or for potlucks, brunches, birthdays, or simply for Sunday breakfast.

I’ve served them so many times over the years to both vegans and non-vegans, and people always go crazy for them! Plus, they make your entire home smell like IKEA.

As long as you’re good with that (who wouldn’t be good with that?????!!), let’s proceed!

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Vegan Cinnamon Rolls Recipe

But Do They Taste “Vegan”?

You can definitely serve these to a crowd without worrying. They’re made with traditional ingredients just like regular cinnamon buns, nothing crazy.

(I see you, Healthy Chocolate Cake.)

In fact, many big brands of cinnamon rolls are accidentally vegan already, including Annie’s, Immaculate Baking, and Trader Joes (both their regular and pumpkin rolls are actually vegan!).

Even Pillsbury and Kroger cinnamon rolls don’t contain eggs. The Pillsbury cinnamon rolls are not vegan because they do contain milk products, but their original crescent rolls are vegan and could easily be turned into cinnamon rolls. However, with both hydrogenated oils and food dyes, they’re not exactly healthy.

So I still think it’s better to make your own from scratch. Homemade baked goods taste better anyway!

Ooey Gooey Vegan Cinnamon Rolls

No Butter, No Eggs, No Corn Syrup

The recipe can also be made without vegan butter or coconut oil.

Low carb recipes are great and all (seriously, this Keto Cheesecake is amazing), but there’s just something about a hot-from-the-oven soft and fluffy homemade cinnamon roll, covered in cream cheese frosting, in all its carb-filled glory.

Don’t worry, these are still much healthier than Cinnabon and yet completely satisfy even the most fervent cinnamon roll cravings!

There’s also no need for a stand mixer or bread machine. While most of my recipes do include gluten free options, I haven’t yet tried these rolls with a gluten free flour such as oat flour, almond flour, or gluten free all purpose (gluten feeds yeast). I would love to know if anyone experiments, and I’m also working on a cinnamon roll recipe without yeast, so hopefully that one will be ready to publish soon.

Trending Right Now: Applesauce Muffins

3 Tricks To Make The Best Cinnamon Rolls

Trick 1: Make the dough super thin

If you can get it just under 1/4-inch thick, that’s perfect. Thinner dough is better because it will rise and expand more than you might think in the oven, and starting with super thin dough ensures you’ll get sweet cinnamon-sugar filling in each and every bite.

Trick 2: Roll them up as tightly as you can

The reason for this is the same as above: it distributes the filling more evenly and prevents large expanses of plain dough in the finished product.

Trick 3: Cut slices before rolling = NO messy filling!

My mom taught me this trick, and it forever changed the way I make cinnamon rolls. Once all the filling is spread on the dough, cut slices before rolling up and you won’t have to worry about filling oozing out.

It seems like such an obvious trick that I’m surprised so many recipes—including my own in the past—still call for rolling the dough first and then cutting with a knife, thread, or floss. This way is so much easier!

Also Try These: Easy Cinnamon Rolls – Just 4 Ingredients

Super Easy Healthy Vegan Cinnamon Rolls

Overnight Cinnamon Rolls

If you want hot cinnamon rolls first thing in the morning, just assemble the day before, then cover and refrigerate overnight.

The next morning, simply put the pan into the oven and bake 20 minutes. Frost as desired, and serve hot.

Leftovers can be covered and refrigerated 2-3 days or frozen to reheat in the microwave or oven any time you’re craving cinnamon rolls!

Cinnamon Roll Frosting Options

1. Melted coconut butter – add sweetener of choice if desired.

2. Cream Cheese Frosting – either store-bought OR homemade, such as the vegan cream cheese frosting recipe from my Pumpkin Cupcakes post.

3. Easy Glaze: 1 1/2 cups powdered sugar or sugar-free powdered sugar, mixed with 2-4 tbsp milk of choice. Whisk ingredients together to form a glaze. Using a spoon, drizzle evenly over the rolls.

4. For a less-sweet version, feel free to leave them unfrosted, and the healthy cinnamon rolls will have a sweetness similar to a muffin, great for a healthy breakfast. The unfrosted version is especially good if you add raisins and walnuts to the filling.

5. And if you’re feeling adventurous, you can turn them into Cookie Dough Cinnamon Rolls by filling the cinnamon buns with Chickpea Cookie Dough Dip.

Secretly Vegan Cinnamon Roll Recipe (Healthy, Easy)

Inspired by this Cinnamon Roll Baked Oatmeal!

Pin it now to save for laterPin Recipe

Vegan Cinnamon Rolls

The famous recipe for vegan cinnamon rolls that can absolutely hold their own against any non-vegan version!
4.95/5 (22)
Total Time 1 hour
Yield 13 cinnamon rolls

Ingredients

  • 1 cup milk of choice
  • 2 tbsp sweetener of choice
  • 1 tbsp active dry yeast
  • 2 1/2 cups flour (see note)
  • 2 tbsp baking powder
  • 1/2 cup sugar of choice
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 4 tbsp oil, butter spread, or applesauce
  • 2 tsp pure vanilla extract
  • 5 tbsp flour (see note)
  • 1/4 cup sugar of choice
  • 1 1/2 tbsp cinnamon
  • optional 1/2 cup raisins
  • 2/3 cup butter spread or applesauce

Instructions

  • Notes: The recipe works with regular all purpose, spelt, or whole wheat pastry flour. I haven’t tried others, but be sure to report back if you experiment! For the first 2 tbsp sweetener, you can use sugar, pure maple syrup, agave, etc. – don’t use a sugar-free sub because it will not feed the yeast. The butter/oil version is much more decadent (and still just 230 calories each!), but applesauce or almond butter work if you prefer a healthier-tasting version that’s oil-free.
    Warm milk in a bowl (not boiling – 110 F if you have a candy thermometer). Stir in the sweetener, sprinkle yeast on top, and set aside 5 minutes. (If it doesn’t bubble up, either your yeast is no good or milk was too hot or cold.) In a new bowl, combine 2 1/2 cups flour, baking powder, 1/2 cup sugar, the salt, and 2 tsp cinnamon. Stir oil/butter and vanilla into the milk mixture, then stir into the dry-ingredient bowl to form a dough. If needed (depending on flour used), add more flour until it’s dry enough to form into a ball. Place ball in a greased bowl, cover loosely, and set in a warm place for 1 hour, during which time it should double in size.
    After the dough has risen, punch to deflate. Knead with your hands for 5 minutes, adding the 5 tbsp flour as you knead so the dough isn’t sticking to your hands. On a floured surface, roll dough into a very thin rectangle (just under 1/4in). Stir together all remaining ingredients, and spread over the dough. Cut long strips, then roll each up as tightly as possible. Place in a greased 9×13 pan. Loosely cover 30 minutes OR cover and refrigerate overnight. Preheat oven to 325 F. Bake rolls 20 minutes. Serve hot – Frosting options are listed above in this post. If you make them, be sure to leave a review or rate the recipe. I hope you love them!
    View Nutrition Facts

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More About The Cookbook

4.95/5 (22)

Rate this recipe

Published on May 6, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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67 Comments

Leave a comment or reviewLeave a rating
  1. Kathryn says

    Man, these look fantastic! I need to try them. I have the hardest time getting my cinnamon rolls fluffy. Thanks for the recipe and the great tips! Maybe this weekend I’ll have time to bake *fingers crossed*

  2. Lauren D says

    I’ve made the cinnamon roll recipe from your cookbook so many times (with the applesauce option) and they have always tasted absolutely incredible and still decadent! This post is such a great reminder that I’ve gotta make them again soon. 🙂

  3. Julia says

    I make these all the time from your cookbook and I actually find the applesauce version (no oil) rises more than the version with oil, both are delicious though

  4. Grace says

    I just made this & WOW! Very easy and delicious. I added a cream cheese frosting to them, because, why not? I also used a bit more yeast because I used two preset packets (totaling like 1.5 tbs)

    The rolls turned out fluffy, big, and decadent (but secretly kinda healthy!). Next time I am going to make these with a cinnamon-sugar-pumpkin filling.

  5. Cassie Autumn Tran says

    Ah, these cinnamon rolls look absolutely incredible! Cinnabon WHO?! Using whole wheat flour would be a great way to add nuttiness and variation in texture and flavor. The glaze though, damn, it looks absolutely wonderful!

  6. Ary says

    Super delicious :). Just wanted to check the oven temp; when I baked them at 325 for 20m they were very raw and doughy. I had to bake them around 400 for an additional 15 mins before they were fully cooked. They were very tasty though and we’ll definitely be making them again

    • Jessica says

      Glad you left this comment because I am having the same issue! Just turned it up to 400 and crossing my fingers.

  7. Stephanje says

    These really were the best vegan cinnamon rolls. I have tried a few other recipes and they have been mediocre at best. These however where delicious and rose like crazy. The tip about rolling them thin and cutting in strips was very helpful. I opted for the applesauce option in the dough and for the filling I did 3/4 earth balance and 1/4 applesauce. Next time I will try half earth balance half applesauce. I also did 3/4 all purpose flour and 1/4 whole wheat flour. Thanks!!

  8. yumzen says

    The yummy recipe I will definitely try it soon.. Thanx for sharing such a healthy breakfast recipe. Upcoming Sunday I will make it.

  9. Lisa says

    Hi, how many did this make? I see it listed in the recipe that it makes 13 but I only see 9 in the baking dish. Thanks!

  10. Sistah Judah says

    Peace , used your recipe todayyyyyy and it was a pleasure making them ! I baked mine at 375 for 20 minutes and they came out great except the center where the rolls met with the others were still a little doughy. I put them bake in at 400 for 14 minutes… perfecto :))))
    Also I snapped the pic before I put on the icing I made with the powdered sugar/Almondmilk cause they were so fluffy that all my icing would flow out of my pan

  11. Dee says

    My husband really liked these, and he’s not easily pleased! I used almond milk, white sugar for all sweeteners, all-purpose flour, and applesauce in place of all oil/butter. They were delicious. Thanks for the recipe!

  12. Denice Swinnen says

    These were very tasty. I did make a mistake and add 2 tbsp of yeast. It was a very tender dough but didn’t rise that much even though the yeast was very active.

    Will definitely make again!

  13. Amanda says

    A little bit of work, but very yummy! They were perfect for a big family holiday breakfast, and everyone loved them (even the non-vegans)

  14. Brooke says

    These were delicious. This was my first attempt at homemade cinnamon rolls and I will definatly use this recipe again. I chose to use white sugar and vegetable oil for my dough and unsalted butter for my filling. I baked at 350 F° for 28 minutes and they were perfect in every way.?

  15. Alicia says

    Delicious! I used all purpose flour but the dough was too runny I ended up adding a little more then 1/2 cup more and used my kitchenaid mixer to kneed the dough. The result was amazing! Excellent recipe

  16. Nicole says

    Uh, these are so ridiculously yummy! And considering this was my first go at making cinnamon rolls, they turned out really well. Like others commenting here, I added way more flour than the 2.5 cups to form the dough ball. Easily started with 3 cups before it would even hold its shape. I probably could have used more than I did but I left it as a very soft ball. And I used olive oil in the dough, applesauce for the filling
    As for baking, reading that some had problems with the 325F not cooking everything through, I baked mine (after refrigerating overnight) at 375F for 25 minutes. Turned out beautifully with a light crust on the outside, fluffy on the inside. So worth the time it takes to make these! Thanks for this recipe, Katie!

  17. Linnea says

    So incredible. I just made these with whole meal Indian flour (atta) and glazed when warm. The BEST cinnamon rolls I have ever eaten!

  18. Megan Griffin says

    Hello! I am not really a baker but I have been baking in my extra spare time lately, and I loved these cinnamon rolls! They were delicious. One thing was that I doubled the recipe and only got 10 rolls out of it, do you have a tip on what could.be going wrong?
    I also made your vegan chocolate peanut butter cookies and they were so delicious! I’ll definitely be baking more things in the coming weeks from your website 🙂

    • Jason Sanford says

      Hmmm, make them smaller? The photos are the size of one recipe, so if you make them that size then you should get the correct amount 🙂
      Jason

    • Jane says

      Mine were pretty narrow, like about and inch and a half I would say? They rise quite a bit. Once the dough was rolled out I cut out equally into 9 strips. Depends on how you roll your dough out though I suppose ?

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