If you love cinnamon rolls, then you’re going to love this recipe for vegan cinnamon rolls. This recipe contains no eggs, no milk, and no butter but no one will ever know!
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When I was little, my mom baked A LOT. I have so many memories of the things she would make because I loved almost all of them.
One of the best things she would make was cinnamon rolls. She didn’t make them very often, but when she did, they wouldn’t last long. They were everyone’s favourite.
Just like these easy vegan cinnamon rolls are a favourite in my home today.
Whether you’re hosting a breakfast or brunch, having people over for the holidays or you just want to make a special treat for snacking on with tea or coffee throughout the week, these rolls are perfect…for ALL of those things.
For this recipe, I went back to my apple raisin cinnamon rolls and took all the fanciness out of it and came up with these.
Not to say that these aren’t fancy, because look at that picture above…that’s pretty fancy looking!
What I mean is that if you’re looking for a basic but delicious and fluffy vegan cinnamon roll recipe, then this is the one for you.
You may look at the directions for the recipe and think: but there are so many steps! This can’t be easy! Why is this recipe even called easy vegan cinnamon rolls?!
Don’t let the steps intimidate you. It may seem like a lot of steps, but once you make the recipe, you’ll see that all of the steps go by quickly and they’re easy. (And even if there were 50 steps, these vegan cinnamon rolls are so worth it!)
(That picture above is the rolls after they have risen and right before they’re about to go into the oven)
I like to add raisins to my cinnamon rolls, but I know most people don’t like them.
The raisins are totally optional but if you do want to add them, I’ve included instructions on when to add them.
Do you like raisins in your cinnamon rolls?
Which brings me to your next option for this recipe…
Vegan Cinnamon Rolls with Icing? Or Without?
I don’t usually put icing on my cinnamon rolls, I like them plain, but I’ve included icing with this recipe because that’s the way my kids like them best and I know this is how many of you like them, too!
BUT, if you’re like me and you don’t want the icing, then it’s perfectly fine to leave it out.
When I do add icing, I prefer to add it to the rolls individually as I am serving them, rather than slathering it over the entire batch.
I like doing it this way because it gives everyone the option of with or without. I also do it this way because I don’t usually serve all 12 at once. When I serve the leftovers, I can warm them up individually and then add icing or serve them without.
It’s nice to have the choice!
Something else that’s great about these rolls is that you can make them the night before and store them in the refrigerator overnight and have a fresh batch first thing in the morning.
How to Make Overnight Easy Vegan Cinnamon Rolls
To make overnight vegan cinnamon rolls, follow all steps up to step #21 and then continue with step #22 the next day.
This is especially great to do during the holidays or if you have guests you’ll be serving breakfast to.
It’s definitely a nice treat to have warm cinnamon rolls in the morning, right? Mmm…warm cinnamon rolls first thing in the morning…
If you like these Easy Vegan Cinnamon Rolls recipe, you may also like these:
- Apple Raisin Cinnamon Rolls
- Vegan Pumpkin Cinnamon Rolls
- Vegan Hot Cross Buns
- Coconut Raisin Vegan Scones
- Vegan Pumpkin Scones
If you make them, share a pic with me over on Instagram!
How to Make Easy Vegan Cinnamon Rolls
Easy Vegan Cinnamon Rolls
Ingredients:
Dough:
- 1 teaspoon sugar
- 2 1/4 teaspoon yeast
- 1/2 cup lukewarm water
- 3/4 cup room temperature/lukewarm unsweetened non-dairy milk
- 1/3 cup oil
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 3 1/2 to 4 cups all-purpose flour
Filling:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted coconut oil
- 1/2 cup raisins (optional)
Icing:
- 1 cup powdered sugar
- 2 tablespoons unsweetened non-dairy milk
Instructions
- In your stand mixer bowl, add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for a few minutes.
- When the yeast has foamed up, add the room temperature/lukewarm milk, oil, salt, ground cinnamon, sugar and 1 cup of flour. Mix with a spoon to combine.
- Put stand mixer bowl in place, add 2 more cups of flour and using the dough hook, allow the mixer to knead.
- If the dough is sticky, add flour 1/2 cup at a time.
- Let mixer knead dough for about 4 minutes and until it is no longer sticky.
- Remove dough from mixer bowl and oil the inside lightly. Place dough back in bowl, cover with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
- After the hour has passed, punch the dough down and let it sit for a few minutes while you prepare the pan and filling.
- Lightly grease an 11" x 13" pan or line the pan with parchment paper. If using parchment paper, allow an overhang on each side so the rolls can be easily removed from the pan when done.
- If using, prepare raisins.
- In a small bowl, mix the brown sugar and the cinnamon.
- Lightly flour your work surface, stretch and roll your dough into a rectangle that is approximately 12" x 18".
- Brush melted coconut oil over the entire surface.
- Sprinkle brown sugar/cinnamon mixture onto dough.
- Sprinkle raisins (if using) evenly onto the dough.
- From the long side, firmly roll the dough. Roll slowly to ensure it is tight as can be.
- Pinch the entire length of the seam to seal and turn the entire roll seam side down so it's at the bottom.
- Slice off an inch of dough from each end.
- Slice the roll into 12 slices.
- Place each slice into the parchment lined pan. It's OK if they are close together (see image above).
- If baking the same day, cover with a towel and place in a warm spot. Let rise for 30 minutes.
- If baking the next day, cover rolls with plastic wrap and refrigerate overnight. When ready to bake, remove from the refrigerator and let sit at room temperature for 1 hour before baking.
- Preheat oven to 375°F.
- After the rolls have rested, bake for about 20 minutes or until they are lightly browned.
- Remove from oven and let sit for a few minutes in pan.
- Remove using parchment paper overhang and place on a cooling rack.
Prepare Icing:
- Add the powdered sugar and unsweetened non-dairy milk to a small bowl.
- Whisk together until combined.
- Drizzle icing over the tops of the warm cinnamon rolls, or drizzle onto the rolls individually as they are being served.
Recipe Notes:
- I use my stand mixer to knead the dough, if you don't have a stand mixer, knead by hand.
- These cinnamon rolls are their best when served warm, but of course, you may not be able to serve all 12 while they are still warm! After they have cooled, store in an airtight container and warm up when serving again.
- Store any unused icing and warm up slightly to serve with the warmed leftover rolls.
- Recipe adapted the Cinnamon Rolls recipe found in Isa Chandra Moskowitz’s book, "Vegan Brunch."
- Nutrition data is for 1 cinnamon roll with icing and no raisins and is only to be used as a rough guideline. Click here to learn how nutritional info is calculated on this website.
Nutrition Info:
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