These unbelievably vegan cinnamon rolls are honestly the best cinnamon rolls you will ever eat! Even non-vegans LOVE them! Soft, fluffy, sweet, and cinnamon-y, and they’re incredibly easy to make with a straight forward method and an overnight option too. You’ll be a vegan cinnamon bun pro in no time, and you won’t even miss the dairy nor the eggs!

These cinnamon rolls are SO good that I had to develop a small batch cinnamon roll recipe that gives you just 6 giant rolls (because this full batch version is just TOO EASY to keep eating)!

vegan cinnamon rolls in a casserole dish

Quick Look: Vegan Cinnamon Rolls (Overnight Option)

  • Method: Four step-process; make the dough, rest the dough, roll into cinnamon rolls, then bake!
  • Why Make THIS Version? Not only is this recipe incredibly easy, but non-vegan readers have said these rolls are better than Cinnabon.
  • Secret to Success: Use dairy-free yogurt in lieu of eggs (or any vegan egg replacement for that matter!). The results are incredible!
  • Key Ingredients: All-purpose flour, dairy-free yogurt, dairy-free milk, vegan butter, yeast, sugar.
  • Calories/Serving: 362 kcal.
  • Pairs Well With: Hot coffee, cold milk, and fresh fruit!
  • Freezer-Friendly: Yes. Freeze your finished cinnamon rolls for up to 3 months. You can also freeze the dough to bake later!
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Table of contents

Why you’ll love these AMAZING vegan cinnamon rolls

This is the only vegan cinnamon roll recipe you’ll ever need. Seriously, they’ve been fully approved by even non-vegan eaters, who have noted that they’d prefer these to the classic! These cinnamon rolls are truly my favorite vegan breakfast recipes to make (next to the ultimate vegan French toast, super fluffy vegan buttermilk pancakes, and vegan baked oatmeal recipe!).

This post is packed with all of the tips, tricks, and troubleshooting questions to ensure that your vegan cinnamon rolls are undetectably healthy, dairy-free, low in sugar, lower in fat, and refined sugar free!

These vegan cinnamon rolls are:

  • Soft, tender, and fluffy
  • Just like the classic cinnamon buns you remember as a kid! The taste and texture are identical!
  • Full of gooey cinnamon sugar filling
  • Super easy to make
  • Stress-free using the overnight option
  • Perfect for Christmas breakfast or holiday brunch
  • Approved by all eaters (meaning some were vegan, some were not, some were dairy free, some were not!)

With a super gooey and sweet cinnamon filling, and the creamiest cinnamon roll icing, any vegan skeptics will be absolutely speechless when they try these cinnamon rolls!

In fact, that’s why this is the base recipe for my other delicious sweet rolls recipes, from my vegan pumpkin cinnamon rolls, banana bread cinnamon rolls, and gingerbread cinnamon rolls to even my newer newer gooey vegan chai cinnamon rolls with cream cheese frosting!

I even made a JUMBO giant cinnamon roll cake (with maple brown butter no less!!) after this recipe too 🙂 It’s HEAVEN!

hand grabbing cinnamon roll

Ingredients and substitutions:

Bowls of dairy free milk, sugar, all purpose flour, vanilla extract, dairy free yogurt, vegan butter, and a packet of active dry yeast are arranged on a marble surface, each labeled with text indicating their contents.
  • All Purpose Flour: I have worked with bread flour with this recipe, and personally the results are just not the same! If you want plush, soft cinnamon rolls, always use all-purpose flour over bread flour. Bread flour contains more gluten, which in theory sounds nice for a vegan cinnamon roll. But it actually creates too much stiffness in the ultimate bake, making the rolls feel tougher. If you are gluten free, please see my unbelievably gluten free vegan cinnamon rolls!
  • Active dry yeast: you can also use rapid-rise yeast. Just be aware that you cannot determine whether the instant/rapid-rise yeast is good or not until you get to the proofing stage! I personally use the active dry yeast from the packet, but I’ve provided gram measurements for anyone who has jarred yeast.
  • Dairy-free milk: I like oat milk, soy milk, or cashew milk, but use your favorite dairy-free milk! Almond milk and coconut milk also work great.
  • Sugar:  Be sure that that the granulated sugar that you’re using is vegan!
  • Vegan butter: I am currently making these rolls with only my homemade vegan butter (recipe coming soon!). However, they will work with Country Crock’s plant butter sticks.
  • Unsweetened dairy free yogurt: this replaces the eggs found in traditional homemade cinnamon rolls. You can also use applesauce as well!
  • Vanilla extract
  • Ground cinnamon
  • Powdered sugar (for the icing)
close up of vegan cinnamon rolls

In terms of equipment, you really don’t need much to make cinnamon rolls:

  • A medium and a large bowl (one for mixing, one for rising) and/or a stand mixer
  • Rolling pin
  • Rectangle or round pan
  • Spoon or pastry brush (I prefer the brush for spreading the filling because it yields a more even filling, but you can use a spoon if that’s all you have on hand!)
  • Twine or floss or a pizza cutter (you’ll see why I like to use a pizza cutter in the below sections!)

How to make the BEST easy vegan cinnamon rolls:

A glass measuring cup filled with bubbly yeast mixture sits on a marble surface. The liquid is creamy with some foam and bubbles on top. A number 1 is in the top left corner of the image.

1. Bloom the yeast: Make sure that your dairy free milk is 110F. Use a food thermometer to check: you won’t be able to detect this with just your hands! Too hot, and the yeast will be deactivated, and too cold and the yeast just won’t activate at all. There is no real trick to fixing this later on in the recipe, so it’s best to get it right the first time!

Glass bowl with bubbly, light brown liquid mixture on a marble surface, viewed from above. The liquid appears frothy and partially settled, suggesting an ingredient being activated or mixed. A number 2. is in the top left corner.

2. Mix the wet ingredients: Then you’ll add in the dairy free yogurt, sugar, and bloomed yeast mixture to a stand mixer or large bowl. Whisk together to combine.

A stand mixer with a glass bowl is mixing a thick, beige dough. The bowl is partially filled, and the dough appears to be in the process of being kneaded. A small 3. is in the top left corner.

3. Add in the flour and mix: You’ll add in the flour then turn the stand mixer on to mix on medium speed until a shaggy dough forms.

A close-up of bread dough being mixed in a stand mixer with a glass bowl. The dough is smooth and stretchy, clinging to the paddle attachment.

4. Add in the vegan butter. Continue mixing until you get a smooth and tacky dough, about 10 minutes.

A glass bowl filled with smooth, risen dough sits on a marble surface. A beige cloth is partially visible at the edge.

5. Proof until NEARLY double in size. Proofing until doubled in size risks over-proofing. Place the bowl in a warm area to rest for 40-60 minutes (sometimes longer during the winter months).

A glass bowl filled with risen dough sits on a light marble surface, partially on top of a beige cloth. A small number six is in the top left corner of the image.

6. Once nearly doubled in size, we’ll roll out the dough!

A glass bowl with light brown cookie dough and a metal spoon on a white marble surface. A small number 7. is in the top left corner.

7. While the dough is proofing: Make the cinnamon sugar filling by mixing together the vegan butter, light brown sugar, and ground cinnamon.

Rectangle of raw dough rolled out on a marble surface, ready for further preparation. Small number 8. in the top left corner.

8. Roll out the dough. The rectangle should be about 12×15″.

Rectangular rolled-out dough with a thick, even layer of brown cinnamon filling spread on top, sitting on a light marble surface. A small label with the number 9 is in the top left corner.

9. Smear the filling on top of the dough. Spread it to the edges of the dough.

A hand rolls a strip of dough covered with cinnamon filling on a marble surface. Several unrolled strips with cinnamon spread are laid out next to it.

10. Slice each roll. Use a pizza cutter to slice each roll to be a 1.5×12″ strip. Then individually roll each strip.

Why use a pizza cutter instead of floss for slicing cinnamon rolls:

I’ve used both methods for making cinnamon rolls, and I just adore using a pizza cutter. While you can get really clean and nice slices with the floss, you have even LESS of a chance of squishing the spiral and getting an even more beautiful roll with the pizza cutter.

It takes slightly more time, as you’re slicing each individual roll. But in my mind, it’s worth it!

A white baking dish filled with 12 unbaked cinnamon rolls placed close together on a marble surface.

11. Proof again. We’ll let the rolls proof a second time by the oven until nearly double in size again as the oven preheats to 350F.

A baking dish with 12 cinnamon rolls topped with swirled white icing, set on a marble countertop.

12. Drench in heavy cream. Dairy-free heavy cream that is! Then you’ll place into the oven to bake for 28-30 minutes.

The KEY to gooey, plush cinnamon rolls: vegan heavy cream

I’ve tried this recipe with and without heavy cream added to the bottom of the pan just before baking. I LOVE the heavy cream version. The rolls are even softer and more plush and melt in your mouth.

To me, it’s worth it if you want to make these vegan cinnamon rolls really stand out. However, rest assured that this recipe is really just as delicious without if you don’t have access to the heavy cream.

For vegan heavy cream, I recommend using Plant Crock or Silk. You can also use coconut cream! I use this same heavy-cream trick in my gooey vegan pistachio sweet rolls with pistachio cream, which keeps that enriched dough especially soft and plush.

A white baking dish filled with twelve golden-brown cinnamon rolls arranged in rows, sitting on a marble surface.

13. Once baked, we’ll let the rolls cool and make our maple cream cheese frosting.

A white baking dish filled with twelve frosted cinnamon rolls sits on a marble countertop, partially wrapped in a towel, with creamy icing swirled on top of each roll.

14. Slather on the frosting! Slice and serve!

Vegan Cinnamon Rolls FAQ’s

Can I make these gluten free cinnamon rolls?

Not this particular recipe, but try this super quick and easy gluten free vegan cinnamon rolls recipe here! They taste just like the classic!

How do I know my yeast is activating properly?

A good sign that the yeast isn’t activating properly is right at the start. You should see a foamy mixture sitting on top of the liquid when you first activate the yeast. If you don’t and if it doesn’t smell yeast-y, scratch the mixture and start again. However, if you’re already in the process of making the dough and you’re noticing that the dough isn’t rising properly during the first proof, you can try to get it to rise by placing a damp warm towel over the bowl and ensuring it’s in a warm environment. A warm environment is key. A little extra dampness can go a long way too! Here’s another great post that goes into detail about how to determine if your yeast is good.

What can I use instead of eggs in cinnamon rolls?

The key to our vegan egg replacement for these cinnamon rolls is dairy free yogurt. Like I mentioned above, it’s very similar (especially Greek-style) to a traditional egg in terms of nutritional composition. This will in turn produce the same results that an egg would give us in a traditional cinnamon roll recipe.

Final Cinnamon Roll Tips & Tricks

  • Make sure that all liquid ingredients that are not heated are room temperature: This mainly is speaking to the applesauce. If you refrigerate your applesauce, simply allow the sauce to come to room temperature before beginning. Cold ingredients when met with hot ingredients will mess up the texture and result of these cinnamon rolls
  • Add the glaze or cream cheese icing when the rolls are still warm: This just makes the rolls extra gooey and sweet. They turn out to be essentially like a cinnabon- but WAY better in my opinion! You’ll never know these vegan cinnamon rolls are healthy!
  • Check out my guide for troubleshooting yeast: I have a comprehensive and exhaustive guide in my vegan brioche bread that goes over what to do if your bread isn’t rising! This applies to vegan cinnamon roll dough as well 🙂
  • Want chocolate cinnamon rolls? I used this recipe to create a small batch chocolate cinnamon roll recipe that is INCREDIBLE!
vegan cinnamon rolls in a casserole dish

How to make overnight cinnamon rolls:

If you’re like me, then you probably have zero desire to go through an hour process in the morning of making some vegan cinnamon rolls. It’s the weekend, and you just want something easy!

Not a problem at all. This recipe is easily made the night before, so you can wake up Christmas morning for the easiest holiday breakfast. All you’ll need to do is prepare the cinnamon rolls by following Steps 1-10 below in the recipe card:

  1. After the second proof, keep the rolls covered and place them in the fridge overnight.
  2. The next morning, place the vegan cinnamon rolls into the oven (the oven is turned off), and turn on the oven light. Let the rolls warm for 20-25 minutes in the oven.
  3. Remove the rolls from the oven, and preheat the oven to 350F, while the rolls rest near or on top of the oven (they still need to be in a warm environment).
  4. Once the oven is preheated, bake per the instructions and ice!

And if you’re planning a holiday brunch and want something even more caramelized, try my gooey vegan maple sticky buns with pecan caramel next.

A cinnamon roll with icing is on a blue and white plate, partially eaten. More cinnamon rolls in a white dish and another plate are blurred in the background.

Watch how to make vegan cinnamon rolls:

🌟MADE THIS RECIPE & LOVED IT?🌟I’d love it if you’d like a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below! This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan cinnamon rolls in a casserole dish

Soft & Fluffy Easy Vegan Cinnamon Rolls (Overnight Option)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 79 reviews
  • Author: BRITT BERLIN
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These unbelievably vegan cinnamon rolls are honestly the best cinnamon rolls you will ever eat! Even non-vegans LOVE them! Soft, fluffy, sweet, and cinnamon-y, and they’re incredibly easy to make with a straight forward method and an overnight option too. You’ll be a vegan cinnamon bun pro in no time!

Ingredients

Scale

Vegan Cinnamon Rolls:

  • 4 1/4 cups (540 g) + 1 tbsp all-purpose flour, divided (plus more for flouring surface)
  • 1 packet (7 g) activated yeast
  • 1/2 cup (100 g) granulated sugar, divided
  • 1 1/4 cup (270 mL) dairy-free milk, unsweetened, room temperature
  • 1/3 cup (87 g) unsweetened applesauce or dairy free yogurt, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (57 g) salted vegan butter, melted and room temperature

Vegan Cinnamon Roll Filling:

  • 1/2 cup (113 g) salted vegan butter, softened
  • 2 tbsp ground cinnamon
  • 1 cup (200 g) light brown sugar
  • 1/4 cup (60 mL) vegan heavy cream

Dairy Free Icing:

  • 2 (240 g) powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup (57 g) vegan butter, room temperature
  • 1/4 cup (57 g) vegan cream cheese, room temperature

Instructions

  1. Please read through all instructions before beginning. The overnight option and gluten free option are down below in the notes section.
  2. Prep: Grease a medium sized bowl with olive oil or coconut oil, and set aside. Make sure the vegan butter for the dough is melted and cooled. 
  3. Activate the yeast: In microwave-safe bowl, heat the dairy-free milk until it reaches 110F- use a food thermometer to accurately measure the temperature. Any cooler or hotter, and the yeast won’t activate properly. Add in 1 tbsp coconut sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.
  4. Make the dough: When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining sugar, applesauce, melted vegan butter, and vanilla extract. Mix on medium speed until combine. Then add in about half of the flour and mix on medium speed until the flour starts to incorporate into the wet mixture. Add the remaining flour, and mix on medium speed until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading.
  5. First proof: Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that’s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size. If it’s at least 80F outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light.
  6. While the dough is rising: grease a large casserole dish with oil and set aside. In a small bowl, mix together the sugar and cinnamon, and set aside. 
  7. Make the vegan cinnamon rolls: After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle (12 in x 18 in). Lightly spread the dough with vegan butter to the edges of the dough. Then sprinkle on the coconut sugar cinnamon mixture evenly. Don’t add the vegan heavy cream just yet. That will be AFTER the second rise. Roll into tight rolls and away from you. Slice the roll into 12 even cinnamon rolls. To easily slice, you can use a piece of thin twine or unflavored floss. See notes section for pizza cutter option. Place into the oil-greased dish.
  8. Second proof: Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 350F. Let the cinnamon rolls rise for 30 minutes while the oven is preheating.
  9. Bake the cinnamon rolls: When ready to bake, pour the vegan heavy cream into the crevices between the cinnamon rolls (see photos in blog post). Place the cinnamon rolls into the oven and bake for 20-22 minutes, or until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing.
  10. Make the dairy-free frosting: in a medium bowl or stand mixer, cream the vegan butter and vegan cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar and vanilla extract, and cream again until smooth, scraping down the sides as needed. 
  11. Serve and enjoy! Spread the frosting onto the vegan cinnamon rolls and serve warm. If you have any leftovers, you can store them in an airtight container and place them in the fridge for up to 4 days. To reheat, simply warm them on a baking sheet with parchment paper at 350F for 5-7 minutes.

Notes

If making a day ahead of time, complete Step 7 through the second rise, then cover the cinnamon rolls and place them in the fridge overnight. When ready to bake, allow the rolls to sit in the oven (not started) with the light on for 20-25 minutes. Then, remove the rolls from the oven, and allow the cinnamon rolls to rest over or by the oven as it preheats.

Pizza cutter option: I sometimes like to roll the cinnamon rolls individually. To do this, I slice each roll into 1.5″ strips using a pizza cutter, and roll the rolls individually.

Gluten free vegan cinnamon rolls: Please see this post for our favorite gluten free vegan cinnamon rolls!

Alternative icing: Cream Cheese Frosting:

  • 1/2 cup dairy free cream cheese, softened
  • 1 cup powdered sugar
  1. Cream the cream cheese and the powdered sugar together until smooth.
  2. Spread onto cinnamon rolls and enjoy!

Nutrition

  • Serving Size: 1 roll with icing + made with vegan butter
  • Calories: 362
  • Sugar: 35.2 g
  • Sodium: 96.1 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 72.4 g
  • Fiber: 3.3 g
  • Protein: 7.6 g
  • Cholesterol: 0 mg