Fluffy Vegan Cinnamon Rolls (No Eggs, No Dairy)

These fluffy vegan cinnamon rolls are the real deal—soft, tender, and packed with gooey cinnamon sugar, no eggs or dairy in sight. They’re the kind of weekend treat that fills the kitchen with a warm, yeasty smell and disappears fast from the baking dish.

I’ve tested this recipe enough times to know it works the first time, even if you’re new to yeast dough. The dough is forgiving, the filling is simple, and the glaze comes together in 30 seconds. You’ll get a tray of pillowy rolls that taste just like the classic.

What Makes These Cinnamon Rolls So Good

The dough is enriched with vegan butter and a touch of sugar, which keeps it soft for days without any weird ingredients. It rolls out easily and puffs up tall and tender in the oven.

And the filling—a mix of brown sugar, cinnamon, and just enough vegan butter to melt into every swirl—gets sticky and caramelized at the edges. You don’t miss the dairy one bit.

Ingredients

• 3 cups all-purpose flour, plus more for dusting: spoon and level for accuracy.
• 2 1/4 teaspoons instant yeast: use a fresh packet for the best rise.
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 3/4 cup unsweetened dairy-free milk: oat or almond, warmed to about 110°F (43°C).
• 1/4 cup vegan butter, melted: plus more for the pan.
• 1 flax egg: 1 tablespoon ground flaxseed + 2 1/2 tablespoons water, set for 5 minutes.
• For the filling:
• 1/3 cup vegan butter, very soft
• 1/2 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• For the glaze:
• 1 cup powdered sugar
• 2 to 3 tablespoons unsweetened dairy-free milk
• 1/2 teaspoon vanilla extract

Variations / Substitutions

• Gluten-free: swap in a 1:1 gluten-free baking flour blend with xanthan gum; the texture will be slightly more delicate but still works.
• Coconut sugar: use coconut sugar instead of brown sugar for a deeper caramel note.
• Spice swap: add 1/4 teaspoon nutmeg or cardamom to the cinnamon mixture.
• Maple glaze: replace the vanilla with 1/2 teaspoon maple extract and thin with a little maple syrup.

If you like savory vegan rolls, try Everything Bagel Vegan Rolls.

How to Make Vegan Cinnamon Rolls

Step 1: Make the Dough

In a large bowl, whisk together the 3 cups flour, the 2 1/4 teaspoons instant yeast, 3 tablespoons sugar, and 1/2 teaspoon salt. Pour in the warm dairy-free milk, the 1/4 cup melted vegan butter, and the prepared flax egg. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

Knead for 8 to 10 minutes, until the dough is smooth and elastic—it should bounce back when you poke it. If it’s too sticky, add flour a tablespoon at a time; it should feel slightly tacky but not glued to your hands. Shape the dough into a ball.

Step 2: Roll and Fill

Lightly grease a bowl with vegan butter, place the dough ball inside, and cover with a clean towel. Let it rise in a warm spot until doubled, about 1 hour. Punch it down and turn it out onto a lightly floured surface. Roll it into a 12×16-inch rectangle.

Spread the 1/3 cup of very soft vegan butter evenly over the dough, leaving a 1/2-inch border at the edges. Mix the brown sugar and cinnamon together, then sprinkle it over the butter. Press the filling gently into the dough so it sticks. Starting from a long side, roll the dough tightly into a log.

Step 3: Slice and Rise Again

Use a sharp serrated knife or unflavored dental floss to cut the log into 9 equal rolls (each about 1 3/4 inches thick). Arrange them cut side up in a parchment-lined or greased 9×9-inch square baking pan.

Cover loosely with plastic wrap or a towel and let them rise until they’re puffy and touching each other, about 30 to 40 minutes. Meanwhile, preheat the oven to 350°F (175°C). You’ll know they’re ready when you gently press a finger into the side and the indentation slowly springs back.

Step 4: Bake Until Golden

Bake the rolls in the preheated oven for 22 to 25 minutes, until the tops are light golden brown and the filling is bubbly. Rotate the pan halfway through for even browning.

The kitchen will smell amazing. Let the rolls cool in the pan for 5 minutes so the filling sets slightly; this makes glazing easier.

Step 5: Drizzle and Serve

While the rolls cool a bit, whisk together the 1 cup powdered sugar, 2 tablespoons dairy-free milk, and vanilla. Add another tablespoon of milk if you prefer a thinner glaze.

Drizzle the glaze over the warm rolls and serve right away. The glaze seeps into the nooks and the rolls are soft and gooey.

A Few Tips for First-Timer Success

• Use a kitchen scale for flour if you have one—3 cups spooned and leveled is 375 grams. Too much flour makes dense rolls.
• The milk must be warm, not hot. Aim for 110°F (43°C)—it should feel like warm bath water. Too hot and it kills the yeast.
• For overnight cinnamon rolls: after slicing and placing in the pan, cover and refrigerate overnight. In the morning, let them come to room temperature and rise for about 45 minutes before baking.
• If the tops brown too quickly, tent the pan loosely with foil for the last 5 minutes of baking.

Bake times by pan size and material:

Storing Leftover Rolls

• Refrigerate: keep in an airtight container for up to 3 days.
• Reheating: warm individual rolls in the microwave for 15 to 20 seconds.
• Serve Cold: they taste great at room temperature, too.

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes, use the same amount; dissolve it in the warm milk with a pinch of sugar and let it foam for 5 minutes before adding to the flour.

How do I make these gluten-free?

Use a 1:1 gluten-free flour blend with xanthan gum, and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it. The dough will be stickier and the rise less dramatic, but they’ll still be delicious.

Can I freeze unbaked rolls?

Yes. After slicing and placing in the pan, wrap tightly and freeze up to 1 month. Thaw overnight in the fridge, then let rise at room temperature until puffy before baking.

My dough didn’t rise. What went wrong?

If the milk was too hot or the yeast is old, the dough won’t rise. Check the yeast’s expiration date and make sure the milk is warm, not steaming.

Vegan Cinnamon Rolls Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 9 servings

Calories: 412

Ingredients Method Notes

Ingredients

  

• 3 cups all-purpose flour, plus more for dusting
• 2 1/4 teaspoons instant yeast
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 3/4 cup unsweetened dairy-free milk, warmed
• 1/4 cup vegan butter, melted
• 1 flax egg (1 tbsp ground flaxseed + 2 1/2 tbsp water, set 5 mins)
• 1/3 cup vegan butter, very soft
• 1/2 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 cup powdered sugar
• 2 to 3 tablespoons unsweetened dairy-free milk
• 1/2 teaspoon vanilla extract

Method

 

1. In a large bowl, whisk flour, instant yeast, sugar, and salt. Add warm milk, melted vegan butter, and flax egg. Stir to form a shaggy dough. Knead on a floured surface 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour until doubled.
2. Punch down dough. Roll into a 12×16-inch rectangle. Spread with soft vegan butter, leaving a border. Mix brown sugar and cinnamon; sprinkle over butter. Roll tightly from a long side into a log.
3. Slice log into 9 rolls and arrange in a greased 9×9-inch pan. Cover and let rise until puffy, 30 to 40 minutes. Meanwhile, preheat oven to 350°F (175°C).
4. Bake 22 to 25 minutes until golden. Cool 5 minutes in pan.
5. Whisk powdered sugar, 2 tbsp non-dairy milk, and vanilla until smooth. Add more milk for thinner glaze. Drizzle over warm rolls and serve.

Notes

Rise times are not included in the total; allow about 1.5 hours for proofing. For the fluffiest results, weigh the flour.