I’m not kidding when I say, these are the fluffiest vegan cinnamon rolls you’ll ever make. I’ve tried so many different recipes and methods and I am over the moon to finally have found one, that is just absolutely perfect.

These Vegan Cinnamon Rolls are

Fluffy
Sweet
Cinnamon-y
Heavenly
Easy

For this recipe, I chose to try an enriched yeast dough, which can be a bit tricky since fat and yeast aren’t the best of friends, but I was surprised at how easy this recipe turned out to be.

Also check out:

Easy Vegan Panettone

Dessert

Just a heads up, it’s not a quick recipe by any means, you’ll need to give the dough a bit of time to rest for a truly fluffy roll. Fortunately, most of the time spent making these is just waiting, which, let’s be honest, is really hard when you’re craving cinnamon rolls.
I think that’s actually reason number one why my previous tries didn’t turn out this well. I’m just a little bit too impatient.

But trust me, these fluffiest of all vegan cinnamon rolls are well worth the wait!

The Method is fairly straight forward, the only “twist” is that you first make a really wet dough, let it rise, and then add more flour to form the “actual” dough, for lack of a better word.

You can very easily make this a sugar-reduced recipe by swapping the sugar out for Erythritol or any other granulated sweetener. Only the first step (blooming the yeast) requires actual sugar, so the yeast has something to react with.

I used half light brown sugar and half Erythrol in the filling as well as the icing and it came out great!

Equipment

You really only need a few basics for this recipe:

measuring cups and spoons
or a kitchen scale
a rolling pin (although a large glass bottle works too!)
an oven safe pan
a wooden spoon

Optional helpers:

Print Recipe

Fluffy Vegan Cinnamon Rolls

Prep Time30

Cook Time25

Resting Time1 30

Course: Dessert

Cuisine: American, Scandinavian

Keyword: baked goods, cinnamon, vegan

Servings: 6 Rolls

Ingredients

Dough

1 Cup Plant milk of choice ( I used oat) 240 ml
¼ Cup Sugar 50 g
4 tbsp Melted vegan butter (I used Alsan) 57 g
1 heaping tsp Dry active yeast 3 g
2½ Cups Wheat Flour 315 g
½ tsp Baking powder
1 tsp Salt

Filling

¼ Cup Brown Sugar 50 g
6 tbsp Softened vegan butter 85 g
1 tbsp Cinnamon or to taste
1/2 tsp Cardamom optional

Icing

1 Cup Powdered sugar
2-3 tbsp Plant milk or water
¼ tsp Vanilla extract optional

Instructions

Dough

In a large bowl, whisk together the warm milk, sugar, and melted vegan butter. The mixture should be just warm. If you stick your finger in it, it should approximately be the same as your body temperature.
Evenly sprinkle the yeast on the surface, mix well and let "bloom" for 10 minutes in a warm spot. That is to ensure that the yeast is in fact active.
When the yeast mixture is showing some bubbles, give it a stir and mix in 2 cups of the flour (you'll need the last half cup of flour a bit later on). Stir well with a wooden spoon until you have a very wet dough without any flour pockets. Some lumps are ok!
Cover with a kitchen towel and let rest in a warm spot for 1 hour or until almost doubled in volume.
Grease your baking pan. A 23 cm (9-inch) round baking pan is ideal.
Combine the remaining flour, salt and baking powder and add to the risen dough.
Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
Knead the dough for about 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
Roll dough into a large rectangle, about 1,5 cm (½-inch) thick.

Filling

Combine all ingredients in a medium bowl and set aside.
Spread the filling evenly over the dough and start rolling from one of the shorter ends into a tight log. Place seam-side down.
Cut into even pieces about 2 cm (1 inch). I've found using unflavored dental floss works best, as it doesn't squish the dough down and keeps the rolls perfectly round. Just slide the floss under the log, cross over the ends of the floss above the log and pull. Alternatively using a serrated knife and light sawing motions also works.
Place the rolls in your greased pan, leaving a little bit of room between them.
Cover with a kitchen towel and let rise for 30-60 minutes.
Preheat oven to 180°C (350°F) and bake the cinnamon rolls for about 25-30 minutes or until golden brown.

Icing

Combine all ingredients in a bowl and add liquid until you've reached your desired consistency
Once the cinnamon rolls are out of the oven, let cool for around 10 minutes, during which you should definitely enjoy the heavenly smell that has filled your kitchen.
Drizzle over the icing and enjoy while still warm!

Notes

I adapted this recipe from a non-vegan Tasty recipe. You can find a video to further explain the method on their website.

Depending on factors such as how old you flour is, humidity and so on, you may need to add more or less flour. Try sprinkling on a tablespoon at a time and only add more once it’s fully incorporated and your dough is still too sticky.

You can easily freeze these cinnamon buns! Just let them cool completely, skip the icing, and pop them in the freezer.

Store them in an air tight container for up to 5 days.

Pro-tip: They might get a bit harder on the 2nd or 3rd day, just microwave them for 10-20 seconds to make them soft and warm again!