How to Make Gooey Sticky Vegan Cinnamon Rolls

5 from 11 votes
How to make fluffy, gooey, and seriously good vegan cinnamon rolls! The cinnamon buns are made with all-purpose flour, almond milk, and active dry yeast and a few other simple ingredients. Once baked, drizzle the cinnamon rolls with vegan icing sugar glaze, and enjoy right away!
Prep Time: 30 minutes
Cook Time: 35 minutes
Proof Time: 1 hour
Total Time: 2 hours 5 minutes
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Oct 26, 2021 (Last updated Mar 18, 2024) by Hannah Sunderani

How to Make Gooey Sticky Vegan Cinnamon Rolls

Hi Friends! I am finally sharing my vegan cinnamon rolls recipe! These cinnamon rolls are truly the easiest and best tasting cinnamon rolls you’ll ever try. They are fluffy, gooey, sweet and cinnamon-y with an irresistible icing sugar glaze to drizzle on top. 

My family and friends are wild about them and I can pretty much promise you’re going to fall in deep, deep love with these ooey gooey vegan delights!! If you’re not already, this recipe will certainly convince you to go vegan.

I’m a big baker, and trust me when I say that absolutely no one will know they are 100% free of eggs, dairy, or animal products of any kind. They are definitely top of my list when it comes to vegan breakfast suggestions.

Try these vegan cinnamon buns this holiday season! Nothing is better than baking with loved ones and inviting the delicious scent of cinnamon and sugar into your home. So cozy, festive and inviting.

Now let me tell you exactly how to make this recipe, so that you can serve them pronto.

vegan cinnamon rolls being drizzled with homemade icing. There are cinnamon rolls in the background and the white plate is on a pink backdrop.

These Vegan Cinnamon Rolls are…

  • Light and pillowy 
  • Buttery
  • Sweet and Cinnamon-y
  • Amazing smelling 
  • Fool-proof
  • Less than 10 ingredients
  • Fuss-free
  • Skeptic and toddler approved

As you can see, there’s absolutely no reason NOT to indulge in these perfectly pillowy vegan cinnamon buns. Unless you’re feeling more creative and have the time to make my vegan cinnamon braid buns! They’re oh-so-pretty.

All of the ingredients to make vegan cinnamon rolls separated into individual bowls on a white backdrop.

Ingredient Notes

  • Almond milk – For best results and flavour, you’ll want to use an unsweetened or lightly sweetened milk. Check out my store-bought almond milk review to find a new favourite, or make homemade almond milk with just 2 ingredients! 
  • Dry active yeast – Either dry active yeast or instant yeast will work in this cinnamon rolls recipe. 
  • Vegan butter – You’ll need melted vegan butter for the dough and softened vegan butter for the filling. In order to ensure your vegan butter is soft enough to spread, I recommend removing it from the oven when you cover the dough to proof the first time (step 2). 
  • Icing sugar – It’s important to note that not all icing sugar is vegan! Some sugar companies use bone char, to help give it a bright white look. See this article from Veg News on which sugars are vegan. I like to use the brand Wholesome’s organic powdered sugar, which is certified vegan (affiliate link). 
  • Flour – I have only tested these cinnamon rolls using all-purpose flour. If you’d like to experiment with a gluten-free version, I’d recommend using a 1:1 gluten-free flour blend. Note that this may require additional liquid and has not been tested so I cannot confirm success.

If you are a visual learner, follow along with my how-to video on Episode 2 of Vegan Afternoon with Two Spoons

How to Make Vegan Cinnamon Rolls

As I mentioned, I love to bake! Over the years, I like to think I’ve mastered the art of veganizing my favourite baked goods. These plant-based cinnamon rolls are so much fun to make and so rewarding! They truly taste like the real deal.

To start, whisk together the almond milk, vegan butter, and sugar in a small saucepan over medium heat.

Once the vegan butter has melted and the mixture is lukewarm, pour it into a large mixing bowl and sprinkle with yeast. 

Whisk to combine, then cover with a clean tea towel and let sit until the yeast activates and it looks foamy. After 10 minutes, the yeast should be fragrant and smelling amazing! 

Now add in the salt and flour and mix into a dough ball using a spatula. Cover again and allow the dough to proof for one hour, or until almost doubled in size. While you wait, enjoy a hot Almond Milk Matcha Latte or Gingerbread Latte!

Once about doubled in size, add an additional ½ cup flour and knead into a plush dough ball. You’ll know it’s ready when the dough no longer sticks to your fingers and releases naturally from your hands and the bowl. If it is still very sticky, add additional flour. 

Sprinkle a clean work surface with flour, then roll the dough into a rectangle about ½ inch thick and about 18×11 inches in size. Slather the rolled dough with vegan butter, then sprinkle with the cinnamon sugar.

Starting with the long edge, roll the dough into a log and cut into 11 equal pieces. Next transfer the cinnamon rolls to a 9” inch cake pan. Make sure to leave some space between them so they have room to expand during the second proof and bake!

Once in the pan, cover for an additional 15 minutes to proof. Bake for 25 to 30 minutes, or until the tops are lightly golden brown and they are nice and pillowy! 

Lastly, whisk together the icing sugar and non-dairy milk and drizzle over the hot cinnamon rolls. Serve immediately while warm and gooey! 

How to Make Vegan Icing for Cinnamon Rolls

The icing sugar for this recipe is very simple to make, and it’s what creates the gooey sensation of a classic cinnamon roll. It’s a MUST if you ask me!

To make, simply mix together 1 cup of icing sugar with 2 to 3 tablespoons of almond milk. The texture should be thin enough to drizzle over the rolls. Feel free to add more almond milk by the teaspoon if it’s too thick for your liking.

Close up shot of a cinnamon roll on a white plate being drizzled with homemade icing. There are cinnamon rolls in the background and the white plate is on a pink backdrop.

Tips for Success

  • Measure flour using the spoon and level technique. This method is the correct way to measure flour and will ensure you do not pack too much flour into the measuring cup. You may be surprised to hear that digging the measuring spoon into the bag actually packs significantly more flour into the cup and can make your cinnamon rolls dry! Watch me properly measure the flour in my vegan cinnamon rolls video tutorial
  • Roll the long way, not the short way! If you roll your cinnamon rolls the short way, they will be almost twice as thick and require a very different bake time! 
  • How to make vegan icing sugar at home: If you can’t find certified vegan icing sugar, you can make it at home by pulsing organic cane sugar in a blender or food processor until it forms a powder. 
Vegan cinnamon rolls on parchment paper with vegan icing that's been drizzled on top and then sprinkled with cinnamon.

Storage and Reheating Instructions 

Homemade cinnamon rolls are best served the same day for ultra fresh and fluffy texture. However, they can be stored and enjoyed the next day. Wrap any leftover cinnamon rolls individually in plastic wrap and keep at room temperature. 

The next day, unwrap the cinnamon rolls and microwave for 10 to 20 seconds, or until soft and gooey again. 

I have personally never tested freezing these cinnamon rolls (they simply don’t last longer than a day in our house!). 

How long do vegan cinnamon rolls keep?

These cinnamon rolls are best served the same day as baking, for ultra fresh and fluffy texture!

However, they are still tasty the next day. If you have leftovers and want to enjoy them one day later, I suggest to wrap each roll individually in plastic wrap and enjoy the next day. When ready to eat, unwrap and pop in the microwave for 10 to 20 seconds to warm and soften. 

(Normally I recomend using reusable wrap, but since these rolls are so sticky – plastic wrap is a lot easier). 

close up of cinnamon roll with a fork and a piece cut out of it to showcase the cinnamon brown sugar inside and the soft interior. The plate is sitting on a pink backdrop that has other cinnamon rolls in the background.

Make Ahead Instructions 

If you’re planning to make this vegan cinnamon rolls recipe for the holidays or Christmas morning, you may want to prep them ahead of time for a stress-free morning. 

To do so, follow recipe steps 1 and 2, then tightly cover the mixing bowl with plastic wrap and place in the refrigerator to proof overnight. The next morning, bring the dough to room temperature (about 1 hour) before starting. Continue with step 3. 

Close up shot of the vegan cinnamon rolls ready to be served with icing and cinnamon on parchment paper

Recipe FAQs

Can I make these vegan cinnamon rolls without yeast? 

Unfortunately, no. Yeast is an essential ingredient in cinnamon rolls as it helps rise the dough and is what makes them so light and fluffy! 

What is the proper way to knead the dough?

To knead the dough, you want to fold the dough over onto itself, then push the dough down using the palm of your hand. Repeat this step until the dough is no longer sticky.

This is another step that may be helpful to watch in my visual tutorial! Subscribe to my Youtube Channel and watch me knead this cinnamon roll dough until plush and doughy.

How hot should my milk and butter mixture be?

You want the mixture to be warm enough to activate the yeast, but not so hot that it will kill it. Around 37C/100F is great! (I always test with my fingers, it should feel like tepid bath water).

A close up shot of a vegan cinnamon roll, cut in the front to show the soft inside. The cinnamon roll is on a white plate with icing, lightly sprinkled with cinnamon and a fork at the front of the plate. The plate is on a white backdrop.

More Sweet Vegan Breakfast Ideas You May Love:

Close up of cooked vegan cinnamon rolls with vegan icing drizzled on top in a 9" inch pan.

So there we have it! The perfect recipe for Vegan Cinnamon Rolls that are sweet, cinnamony, fluffy and ooey gooey. This sweet breakfast treat is truly the best tasting cinnamon rolls recipe you’ll every try, with an icing sugar glaze to drizzle.

Trust me when I say that this will be your go-to vegan cinnamon roll recipe. And, you’d never know it was vegan. I have shared it with so many of my non-vegan friends and they absolutely love it! 

I hope you love this these cinnamon rolls as much as we do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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Pinterest image of the cinnamon rolls for pinning.

How to Make Gooey Sticky Vegan Cinnamon Rolls

5 from 11 votes
How to make fluffy, gooey, and seriously good vegan cinnamon rolls! The cinnamon buns are made with all-purpose flour, almond milk, and active dry yeast and a few other simple ingredients. Once baked, drizzle the cinnamon rolls with vegan icing sugar glaze, and enjoy right away!
Cooked vegan cinnamon rolls that are a golden colour. The cinnamon rolls are in a 9-inch green pan on a white backdrop.
Prep Time 30 minutes
Cook Time 35 minutes
Proof Time 1 hour
Total Time 2 hours 5 minutes
Serves 11 rolls



  • 1 cup almond milk
  • ¼ cup vegan butter
  • 2 tbsp sugar
  • 2 tsp dry active yeast
  • ½ tsp fine sea salt
  • 2 ¾ cup all-purpose flour


  • ¼ cup vegan butter soft
  • 1/3 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp more vegan butter melted (for greasing and painting)



  • In a small saucepan add the milk, vegan butter and sugar. Bring to medium heat and whisk until lukewarm and the butter is melted. Pour into a large mixing bowl and sprinkle in the yeast. Whisk to combine, cover and let sit until foamy (about 10 mins).
  • Add the salt and 2 ¼ cups of flour to the liquid and mix well with a spatula. Cover and proof for one hour, or until almost doubled in size. Add ½ cup more flour and knead into a plush ball.
  • Sprinkle work surface with flour and roll the dough into a rectangle about ½ inch thick (mine was 18×11 inches).
  • In a small bowl, mix together the brown sugar and cinnamon. Slather the dough with the soft vegan butter to cover and sprinkle with the sugar. With the long edge, roll up the dough into a log and cut into 11 equal pieces (about 4.5 cm wide).
  • Pre-heat oven to 350F/180C. Grease a 9-inch cake pan with the melted vegan butter and transfer the rolls to the pan. (Place the larger rolls in the center and the smaller rolls around the outer edge. It's okay if there are gaps between the rolls, they will fill out in the second proof). Brush the tops with more melted butter. Cover and proof for 15 mins.
  • Bake for 25 to 30 mins, or until the tops are lightly golden brown.
  • In a small bowl, whisk together the icing sugar and milk. Drizzle over the rolls and serve.

Watch The Video


Cinnamon rolls are best served same day of making.



Calories: 271kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 217mg | Potassium: 70mg | Fiber: 2g | Sugar: 19g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

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See more step-by-step instructions by visiting the recipe story here!


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  1. first cinnamon rolls I’ve ever made and they turned out PERFECT. SO EASY. And SO YUMMY! thank you!

  2. These are excellent vegan cinnamon buns, substituted rice milk for the almond milk. I was short on time and had the dough rise for 30 min then after rolling the buns it was another 20 min of rising and they baked well. So soft.

  3. Great recipe! First time making cinnamon rolls and this will be my go to recipe! Pillowy dough is spot on. Delicious!

  4. I am a home vegan baker and always looking for recipes I think my family and I will love. This one will be on the permanent roster. Sweet, cinnamon pillowy dough done right!💚

  5. OMG these are so good! I reduced the brown sugar as I prefer things lightly sweetened and they turned out delicious. Light and fluffy. First time making cinnamon buns and they were a success! Will definitely make again.

  6. OMG….made these today and they turned out AMAZINGLY, so soft & tasty!
    Definitely going to make this again & again!! 🙂

  7. Absolutely delicious! My husband and I have made these three times now, and they’re officially in my recipe book. I will never try another recipe for these. Thank you!!!

    • I’m so thrilled you love these cinnamon rolls Lauren! I find as well that they are no-fail. Woohoo! Really so thrilled they’re going down in your recipe book. I’m truly honoured!

  8. Hi! I have these made up for Christmas breakfast tomorrow and I’m wondering if it’s really 350C/180F or if that’s switched by accident. Thank you!

    • Hi Karen! I have never tried making this recipe with gluten-free flour so can’t say for sure. If you were to give it a go then I’d recommend using 1:1 gluten-free baking flour like Bob’s Red Mill. If you do try let me know how you get on! I’d love to know. 🙂

  9. Made this yesterday after having a cinnamon bun in town last month. I have to say this recipe tastes better than the café brought one. Delicious 😋 Thank you for sharing & bringing a little cinnamon bun love to us.

  10. My first time making cinnamon rolls and they turned out perfectly! My teenagers were very impressed and want these for breakfast every weekend now! 😋 Thank for a beautiful and foolproof recipe! 💗

  11. Thanks for sharing this amazing recipe! Just made these last night and added melted chocolate in the filling as well. They came out so fluffy and delicious!