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How to Make Gooey Sticky Vegan Cinnamon Rolls

4.84 from 12 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 Jun 2, 2026) by Hannah Sunderani

These cinnamon rolls are simple to make, fluffy, gooey and loaded with cinnamon flavour. Made simply with all purpose flour, active dry yeast, vegan butter, sugar, and cinnamon. I’ve tried my fare share of cinnamon rolls recipe and hands down these are the best tasting fail-proof cinnamon rolls on the Internet.

I’m a big baker, so you can trust that my simple recipe, with simple steps, means you can rely on perfectly fluffy and deliciously sticky vegan cinnamon rolls, every time.

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.

Featured Review

4.84 from 12 votes
“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!💚” -Sueanne

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

Ingredient Notes

The ingredients for this recipe are simple and reliable; likely you already have them in your pantry. Here’s what you’ll need:

  • All-Purpose Flour – I have only tested these cinnamon rolls using all-purpose flour. It results in the fluffiest vegan cinnamon rolls. 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 has not been tested so I cannot confirm success. But if you do give it a try please let me know how you get on in the comments section below.
  • Sugar: White cane sugar is used in the dough for a lightly sweetened dough, and then I’ve also used brown sugar for the sweet cinnamon filling. I also recipe tested with coconut sugar in the cinnamon filling and it worked great!
  • Almond milk – For best results and flavour, you’ll want to use an unsweetened almond milk. Store bought works great here! I recipe tested with soy milk and it was a great substitute. Oat milk also works, but will lightly sweeten the final outcome. Which also tasted nice in my opinion.
  • Dry active yeast – Either dry active yeast or instant yeast will work in this cinnamon rolls recipe. My recommendation is to use a fresh packet and to ensure that your dry active yeast has not expired. This is crucial to ensure that the yeast activates; as it will result in the best fluffy and pillowy outcome.
  • 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 – Used to make the drizzly sweet icing to go overtop of these vegan cinnamon rolls. Which gives its sticky texture! 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. I like to use the brand Wholesome’s organic powdered sugar, which is certified vegan (affiliate link). You can usually rely on organic versions to be 100% vegan

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.

All of the ingredients to make vegan cinnamon rolls separated into individual bowls on a white backdrop.
Whisk together almond milk, vegan butter, and sugar in a small saucepan on medium heat.
Heated almond milk, vegan butter and sugar poured into a medium grey bowl with a whisk in the middle. The bowl is sitting on a white backdrop.
Once the butter is melted, pour it into a large mixing bowl.
Yeast poured on to the almond milk, vegan butter and sugar mixture in a large grey bowl. The bowl is sitting on a white backdrop.
Sprinkle yeast on the butter mixture and cover with a tea towel until the yeast activates.
Activated yeast in a vegan milk mixture in a large grey bowl with a whisk in the middle. The bowl is sitting on a white backdrop.
After 10 minutes, the yeast should be fragrant and smelling amazing!
A dough being mixed with a spatula to make vegan cinnamon rolls in a grey bowl on a white backdrop.
Add in the salt and flour and mix into a dough ball using a spatula.
A plush dough ball which will make the vegan cinnamon rolls. The dough ball is in a grey bowl. The bowl is sitting on a white backdrop.
Cover the dough and proof the dough for one hour, or until doubled in size.
The dough to create the vegan cinnamon rolls that has doubled in size. The dough is in a grey bowl. The bowl is sitting on a white backdrop.
Once about doubled in size, add an additional ½ cup flour and knead into a plush dough ball.
Brown sugar and cinnamon mixture in a white bowl with a white spoon in the middle.
Mix together brown sugar and cinnamon.
The dough to create the vegan cinnamon rolls rolled out with a light sprinkling of four. The dough is on parchment paper on a white backdrop.
Roll the dough into a rectangle about 18×11 inches in size, and 1/2-inch thick.
Vegan butter spread on to the rolled out dough for the vegan cinnamon rolls that's also been sprinkled with cinnamon sugar mixture. It is on a parchment paper on a white backdrop.
Slather the rolled dough with vegan butter, then sprinkle with the cinnamon sugar.
The cinnamon rolls dough rolled up into a log. It is on parchment paper on a white backdrop.
Starting with the long edge, roll the dough into a log.
The vegan cinnamon rolls cut into 11 equal pieces. It is on parchment paper with a knife on the right hand side. The backdrop is white.
Cut into 11 equal pieces.
Uncooked cinnamon rolls spread out between a circular 9" pan. The pan is light green and is sitting on a white backdrop.
Place the cinnamon rolls into a 9-inch cake pan
Cooked vegan cinnamon rolls that are a golden colour. The cinnamon rolls are in a 9-inch green pan on a white backdrop.
Cover for an additional 15 minutes to proof. Then bake for 25-30 mins, until fluffy and golden.
Cooked vegan cinnamon rolls with a vegan icing that's been drizzled on top. The cinnamon rolls are in a 9-inch green pan on a white backdrop.
Whisk together the icing sugar with almond milk and drizzle over the hot cinnamon rolls.
vegan cinnamon rolls being drizzled with homemade icing. There are cinnamon rolls in the background and the white plate is on a pink backdrop.
Serve and enjoy!

Watch the how-to Video

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

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 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. 

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.
SF

How to Make Gooey Sticky Vegan Cinnamon Rolls

4.84 from 12 votes
By Hannah Sunderani
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!
Print Recipe Pin Recipe
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

Ingredients

Dough

  • 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

Filling

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

Icing

Instructions

  • 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

Notes

Cinnamon rolls are best served same day of making.

Approvals

Nutrition

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
DID YOU

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  2. Where do I find how much of each thing to use. Like 1 cup of butter, 4 cups of flour. That stuff. Please help me

    Reply

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

    Reply

  5. 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.

    Reply

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

    Reply

  7. 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!💚

    Reply

  8. 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.

    Reply

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

    Reply

  10. 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!!!

    Reply

    • 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!

      Reply

  11. 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!

    Reply

    • 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. 🙂

      Reply

  13. 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.

    Reply

  14. 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! 💗

    Reply

  15. 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!

    Reply