Go Back
Looking down at 8 frosted vegan cinnamon rolls.

Soft & Fluffy Vegan Cinnamon Rolls

Amazing soft and fluffy vegan cinnamon rolls with a simple icing are so good you’ll love them! Made with pantry staples & easy to make. Full of sweet cinnamon. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 cinnamon rolls
Course: Breakfast
Cuisine: Baked Goods
Calories: 362
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Rolls
  • 2 ¼ teaspoons active dry yeast
  • ¾ cup dairy free milk warmed to 110F
  • ¼ cup white sugar
  • 3 tablespoons potato mashed
  • 1 teaspoon vanilla extract
  • 2 tablespoons canola oil or other neutral oil
  • ¼ teaspoon salt
  • 2 ½ cups all purpose flour plus more for rolling out
Filling
  • ¼ cup dairy free butter softened
  • ⅓ cup brown sugar
  • 2 tablespoons cinnamon
Icing
  • 1 cup powdered sugar
  • 1 teaspoon light corn syrup optional
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons water

Equipment

  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Stand mixer with dough hook (optional)
  • Rolling Pin
  • Knife or bench scraper
  • baking dish
  • food thermometer

Method
 

  1. Proof the yeast. Mix the warmed dairy free milk with the yeast and a pinch of sugar. Let it rest for 10 minutes to proof. Make sure that the milk is no hotter than 115F or the yeast won’t activate. After 10 minutes, the yeast should look fluffy and have many bubbles.
  2. Make the dough. In a large bowl with a spoon, or in the stand mixer with the dough hook, add the yeast mixture as well as the sugar, mashed potatoes, oil, and vanilla extract. Mix on medium speed to combine. Add the flour and salt and let mix on medium-low speed for 5 minutes until a soft dough ball forms. You may need to add more flour by the spoonful if the dough is sticking to the bowl too much.
  3. First proof of the dough. Place the dough ball in a lightly oiled bowl (preferably ceramic or plastic for the best rise). Let the dough rise in a warm place for an hour, or until the dough has doubled in size.
  4. Make the filling. While the dough is rising, in a small mixing bowl, mix together the brown sugar with cinnamon. Pull the vegan butter out of the fridge and let it soften on the countertop.
  5. Shape the cinnamon rolls. On a lightly floured surface, place the dough and begin to roll out the dough with a floured rolling pin. Roll the dough into a roughly rectangle shape that is about 8x14 inches. Spread the softened vegan butter all over the dough and sprinkle it with the cinnamon sugar filling. Tightly roll the dough up on the long side (hot dog style!) so that you have a roll that is 14 inches long. Slice off about an inch on each end, then slice into 8 even slices.
  6. Second rise. Place the 8 rolls into a greased 8x10 baking dish. Cover with a towel and let the rolls rise for a second time, about 30-60 minutes depending on how warm your kitchen is.
  7. Preheat the oven to 375°F/190°C. Make sure that the oven rack is in the middle of the oven for the best air circulation.
  8. Bake the cinnamon rolls. After the second rise, place the cinnamon rolls in the oven and bake for 22 to 25 minutes. The rolls will be golden brown and have reached an internal temperature of 195-200F when fully baked. Remove from the oven and let them cool in the hot pan for 10 minutes.
  9. Make the icing. In a medium sized bowl, combine the powdered sugar with vanilla, light corn syrup (if using), and water. The vanilla will turn the icing a light brown color. You can also add an additional ½ teaspoon of cinnamon to the icing if you wish. Spread the icing on the slightly cooled rolls and serve warm. Enjoy!

Notes

How to Store 
  • Countertop: Keep the rolls in an airtight container for up to 3 days. 
     
  • Freezer: Store the baked rolls in a freezer safe container for up to 2 months. Thaw them overnight in the fridge and warm before serving.