Vegan Cinnamon Rolls Recipe

Cinnamon roll on a plate with thick frosting and caramel drizzle.

Vegan Cinnamon Rolls Recipe

Soft, gooey vegan cinnamon rolls with brown sugar cinnamon filling and thick cream cheese frosting. Make them same day or overnight.

Course Breakfast, Dessert

Cuisine American

Prep Time 35

Cook Time 30

Rise Time 2

Total Time 3 5

Servings serves

Calories 345kcal

Ingredients

Dough

1 cup unsweetened soy milk warm but not hot (240 ml)
2 1/4 teaspoons instant yeast 7 g
1/4 cup granulated sugar 50 g
3 cups all-purpose flour plus more as needed (360 g, plus up to 30 g more)
3/4 teaspoon fine salt 4 g
5 tablespoons vegan butter melted and slightly cooled (70 g)
1 teaspoon vanilla extract 5 ml

Cinnamon Filling

6 tablespoons vegan butter very soft (85 g)
3/4 cup packed light or dark brown sugar 150 g
2 tablespoons ground cinnamon 16 g
1/4 teaspoon fine salt 1 g

Cream Cheese Frosting

8 ounces vegan cream cheese softened (225 g)
4 tablespoons vegan butter softened (58 g)
2 cups powdered sugar 240 g
1 teaspoon vanilla extract 5 ml
1/16 teaspoon fine salt about 0.4 g
1 to 2 tablespoons unsweetened soy milk as needed (15 to 30 ml)

Instructions

Warm the soy milk until it feels like bath water. It should be warm, not hot.
Add the warm soy milk, yeast, and sugar to a large bowl. Stir, then set aside until slightly foamy.
Add the flour, salt, melted vegan butter, and vanilla. Stir until a shaggy dough forms.
Turn onto a lightly floured surface and knead until smooth, elastic, and soft. The dough should stay slightly sticky, but not wet. Add extra flour only if needed.
Place the dough in a lightly oiled bowl, cover, and leave in a warm spot until doubled in size.
Grease a 9 x 13-inch baking dish. Mix the brown sugar, cinnamon, and salt in a small bowl.
Roll the risen dough into a large rectangle. Spread the very soft vegan butter over the surface, leaving a small border along one long edge.
Sprinkle over the cinnamon sugar and gently press it into the butter. Roll the dough up from the long side, keeping the log snug but not overly tight.
Place the log seam-side down and cut into 12 even rolls using a sharp knife or unflavored dental floss. Arrange in the prepared baking dish.
Cover and let the rolls rise again until puffy and nearly doubled.
Bake until lightly golden and cooked through in the center. The middle rolls should reach about 190°F if using a thermometer.
Let the rolls cool briefly. Beat the vegan cream cheese and vegan butter until smooth, then beat in the powdered sugar, vanilla, and salt. Add soy milk a little at a time only if needed.
Spread frosting over the warm rolls for a gooey finish, or let them cool longer for a thicker frosting layer.

Notes

Overnight Option

Prepare and shape the rolls through placing them in the baking dish. Cover tightly and refrigerate overnight before the second rise. In the morning, let the rolls sit at room temperature until puffy, then bake and frost while warm.

Nutrition