The Softest Vegan Cinnamon Rolls (Perfect for Breakfast or Dessert!)

Warm, soft, bakery-style vegan cinnamon rolls made with simple ingredients and a gooey cinnamon swirl — a cozy treat that feels indulgent without the cost!

Ingredients

For the Dough

3-1/2 cups All-Purpose Flour

1/4 cup Granulated Sugar

1 Packet (2-1/4 teaspoons) Instant yeast

1/2 tsp Salt

1/2 cup Cashew Milk (or any Plant Milk), warmed

1/4 cup Vegan Butter, melted

1/4 cup Unsweetened Applesauce

1 tsp Vanilla Extract

For the Filling

1/2 cup Brown Sugar, packed

2 Tablespoons Ground Cinnamon

1/4 cup Vegan Butter, softened

Optional: 1/2 cup chopped Nuts or Raisins

For the Icing

1 cup Powdered Sugar

2 Tablespoons Cashew (or any Plant Milk)

1/2 tsp Vanilla Extract

There’s something magical about warm cinnamon rolls fresh out of the oven — the soft dough, the gooey swirl, and that creamy glaze melting into every layer. These rolls always bring me right back to the kind of cozy weekend mornings where the whole house smells like love.

I wanted to create a completely dairy-free, budget-friendly version that still gives you that bakery-style softness and melt-in-your-mouth texture. Whether you’re making them for brunch, a holiday morning, or just because you deserve something delicious, these cinnamon rolls always feel special yet simple enough for any day of the week.

Instructions

In a large mixing bowl, combine 2 cups of the flour, sugar, yeast, and salt.

In a separate bowl, mix the warm almond milk, applesauce, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir a bit, then add the melted butter and stir until combined.

Gradually add the remaining flour until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

In a small bowl, mix the brown sugar and cinnamon together. Set aside.

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4-inch thick.

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon-sugar mixture evenly over the butter and press in lightly. If using nuts or raisins, sprinkle them on top.

Starting from the longest side of the rectangle, tightly roll the dough into a log.

Cut the log into 12 equal pieces and place them in a greased baking dish or a greased large cast iron skillet.

(I use a long piece of dental floss. Slide it under the log of dough, brings strings up then cross and pull apart from each other).

Cover the rolls with a towel and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Bake the rolls for 20-25 minutes, or until golden brown.

While the rolls are baking, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.

Drizzle the icing over the warm cinnamon rolls and enjoy!

Alternative Cream Cheese Frosting

Ingredients

1 cup Vegan Cream Cheese (store-bought or homemade)

1/4 cup Powdered Sugar (adjust to taste)

1 tsp Vanilla Extract

1 Tablespoon Plant-Based Milk (optional, for consistency)

Instructions

In a mixing bowl, combine the vegan cream cheese, powdered sugar, and vanilla extract.

Use a hand mixer or whisk to beat the mixture until smooth and creamy.

If the frosting is too thick, add plant-based milk one tablespoon at a time until you reach your desired consistency.

Spread generously over your warm cinnamon rolls.

Tip: You can prepare these rolls in advance and place them in the greased pan cover in plastic wrap. Keep in fridge until ready to bake. Before baking remove plastic wrap and cover the rolls in the pan with a clean kitchen towel. Allow to rise and almost double in size at room temperature in a warm location for about an hour.

Note: Use a good quality vegan butter for best results.