These soft and delicious vegan cinnamon rolls are the ultimate sweet treat – I guarantee no one will even know they are vegan! Making just 6 rolls, this small batch recipe creates big, soft, fluffy rolls with a gooey cinnamon sugar filling and finished with a sweet, simple icing. With full step-by-step photos and instructions, let me show you how easy it is to make these incredible dairy free cinnamon rolls at home!
Cinnamon rolls might just have to be one of life’s simplest pleasures. They are just so delicious and indulgent I actually try and not make them often as I have zero self control when it comes to these soft and sticky buns.
That is one of the reasons I wanted to make this recipe as I really do not need a full tray of 12 cinnamon rolls in my house. 6 will do just fine. It’s still enough to feed some guests if that’s why I am making them, but it’s also not too extreme if you want to just spend an afternoon comfort baking for you and your partner.
I also wanted to make this recipe without the usual eggs or dairy products which are commonly added into any sweet, enriched dough. But with a few vegan substitutes that are easily found, you can create a deliciously soft and doughy cinnamon roll that will satisfy your cravings.
These vegan cinnamon rolls can be enjoyed at any time of year and make the best afternoon tea treat or cosy dessert.
If you love all things cinnamon sugar then you also NEED to make this classic cinnamon tea cake or these dairy free snickerdoodles.
Key Ingredients
I love this recipe for vegan cinnamon rolls because it uses ingredients that I probably have in my fridge / pantry meaning if I get the urge to bake on a rainy afternoon I don’t also need a trip to the supermarket.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Plain flour – also known as all purpose flour in the US. You can also substitute with bread flour for a slightly chewier result.
- Yeast – we’re using instant dry yeast to make the dough rise.
- White sugar – feeds the yeast and also adds sweetness to the dough.
- Dairy free milk – you can use any dairy free milk you prefer such as almond milk or oat milk.
- Yoghurt – a plain, unsweetened dairy free yoghurt, preferably one that’s nice and thick is perfect here. This is what is going to add the extra richness to the dough in place of the usual egg.
- Dairy free butter – use a quality dairy-free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Vanilla extract – just a little bit adds extra flavour to the buns.
- Brown sugar + ground cinnamon – creates the essential filling to make these gooey, sticky, cinnamon rolls.
- Icing sugar – I like to use the icing sugar mixture from the supermarket, not the pure icing sugar. The only difference is the mixture has a little bit of cornflour added which means it’s less likely to clump together and turn rock solid.
Equipment & Tools
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- Stand mixer – not technically essential but does take a lot of the hard work of mixing and kneading the dough.
- Rolling pin
- Pizza cutter
- Baking dish – The STAUB baking dish that I am using is the perfect size for this recipe, measuring 10.5″ x 7.5″ or approx 20cm x 27cm.
Step-By-Step Instructions
Making anything with yeasted dough can feel a little intimidating if you’re not familiar with it, but with a little patience and some clear instructions, it really is quite a simple process. I’ve tried to include clear step-by-step photos here so you know exactly what to expect at each stage of the process.
Making the dough
I do recommend using a stand mixer when making dough as it just means less physical effort, but you can do this step completely by hand.
Start by ‘blooming’ the yeast. This means we combine the yeast with the sugar and warm milk, mix and then set aside for 5-10 minutes. While not essential with instant dry yeast, this step does just ensure that the yeast we are working with is active and is going to result in light and fluffy rolls.
You know it’s good when it’s foamy and has a strong ‘bready’ smell.
From here add the flour and then the salt. This order is important as we don’t want the salt directly touching the yeast as this can kill it.
Start mixing and then add in the yoghurt, melted dairy-free butter, and vanilla extract. Mix until the dough comes together. Then you’re going to let the mixer do some of the work for you and allow it to continue to run, kneading the dough for 5 minutes.
From here, turn out the dough onto a floured surface and continue kneading by hand until the dough is soft and elastic. You want to be able to stretch it a little without it breaking. Usually I find another 5 minutes or kneading is enough.
Put the dough back into the mixing bowl and cover with plastic wrap or a tea towel and set aside in a warm place for 1 hour, until the dough has doubled in size.
👉Tip! If you’re baking these in the cooler months, you can proof your dough by preheating the oven to 100°C (212°F). Once the oven reaches the desired temperature, turn it off. Place the bowl of dough on the bottom shelf of the oven with the door slightly ajar. This creates a warm, draft-free environment that helps the dough rise effectively.
Shaping the cinnamon rolls
Once your dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out as best you can to a 20×30 cm rectangle. Spread the dairy free butter over the dough, leaving a small border around the edges, and evenly sprinkle over the cinnamon sugar mixture
Now usually cinnamon roll recipes will ask you to roll the dough into a log and then slice them into rolls using a sharp knife or dental floss. I personally just don’t love these options as the result is often a squished roll.
Instead, I recommend slicing the dough into 6 strips using a pizza cutter and then rolling each strip. It’s honestly so much easier than rolling the whole log and you get beautifully round shaped rolls every time.
Grease a baking dish that is about 20x30cm in size, with a little dairy free butter. Place the cinnamon rolls evenly into the dish and then cover once again and set aside for another 30 minutes to rise.
Finishing the cinnamon rolls
While the final rise is underway, preheat the oven. Then once the rolls have risen, place them into the oven to bake for 25-30 minutes. They should be lightly golden on top and sound kind of hollow when tapped.
Allow the rolls to cool slightly before topping with the simple vegan icing. You could also use my vegan cream cheese frosting to make these even more delicious. Just reduce the quantity as you don’t need much for this recipe.
These dairy free cinnamon rolls are 100% their best, still warm, fresh from the oven. But they will last 1-2 days and you can warm them up again in the microwave before eating.
Recipe FAQs
Yes! After shaping the rolls and placing them in the baking dish, cover them tightly and refrigerate overnight. The next morning, let them come to room temperature and rise for about 1 hour before baking as directed.
Absolutely! You can freeze them unbaked or after baking. For unbaked rolls, freeze them after shaping, and let them thaw and rise for 1–2 hours before baking. For baked rolls, cool them completely, wrap individually, and freeze. Reheat in the microwave or oven as needed.
You definitely don’t need a stand mixer, it just makes the process a bit easier. If you want to do it by hand, mix the ingredients in a large bowl with a wooden spoon, then knead the dough by hand on a floured surface for 8–10 minutes until smooth and elastic.
More vegan holiday baking:
Vegan Chocolate Peppermint Cupcakes
Vegan Pumpkin Chocolate Chip Cookies
Vegan Gingerbread Loaf Cake
Vegan Apple Crumble
Vegan Cinnamon Rolls – Small Batch!
Ingredients
For the cinnamon roll dough:
- 7 grams / 2 teaspoons yeast
- 2 tablespoons white sugar
- ½ cup dairy free milk warmed
- 2 ¼ cups plain flour
- ¼ teaspoon salt
- ¼ cup dairy free plain yoghurt
- 2 tablespoons dairy free butter melted and cooled
- ½ teaspoon vanilla extract
For the cinnamon sugar filling:
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 ½ tablespoons dairy free butter
For the icing:
- ½ cup icing sugar
- 1-2 tablespoons dairy free milk
- ¼ teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer with the dough hook attachment fitted, combine the yeast, sugar, and warmed dairy-free milk. Stir gently and set aside for 5–10 minutes, or until the mixture becomes foamy.
- To the bowl, add the plain flour and salt and begin mixing. Add the yoghurt, melted dairy-free butter, and vanilla extract. Mix on a low speed until the dough comes together. Continue to knead using the mixer for 5 minutes, or until the dough is smooth and elastic. Turn the dough out onto a floured surface and knead again by hand for another 5 minutes to form a smooth and elastic dough. Shape the dough into a ball and place it back into the bowl that has been lightly greased. Cover with a damp tea towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
- Mix the brown sugar and cinnamon in a small bowl for the filling. Once the dough has risen, punch it down and roll it out on a floured surface to a 20×30 cm rectangle. Spread the dairy free butter over the dough, leaving a small border around the edges, and evenly sprinkle over the cinnamon sugar mixture. Using a pizza cutter, slice the dough into six equal strips. Roll each strip into a tight spiral to form individual rolls. Arrange them in a lightly greased baking dish and cover with a damp tea towel. Set aside in a warm place to rise for 30 minutes.
- When the rolls have 15 minutes to go in their rise, preheat the oven to 180°C (350°F). Bake the cinnamon rolls for 25–30 minutes, or until golden brown and cooked through. While the rolls are baking, whisk together the icing sugar, dairy-free milk, and vanilla extract to create a smooth icing. Adjust the milk to achieve your desired consistency.
- Once the rolls have slightly cooled, drizzle the icing over the top and serve warm.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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