9-Ingredient Vegan Cinnamon Rolls
These vegan cinnamon rolls are made with just 9 ingredients and ready in 90 minutes! Paired with a 2-ingredient icing, they’re sweet, gooey, and full of spiced goodness.
Equipment
- Saucepan
- Mixing bowls
- Measuring spoons
- Baking mat
- Sharp knife
- 9x13 baking pan
Ingredients
Dough
- 1 cup plain soy milk (unsweetened)
- 3 tablespoons vegan butter
- 2 tablespoons granulated sugar
- 9 grams active dry yeast (or 7 grams instant yeast)
- 3 ¼ - 3 ½ cups all-purpose flour (we used 3 ¼ cups)
- 1 teaspoon salt
Filling
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 5 tablespoons vegan butter (softened)
Frosting
- 2 ¼ cups powdered sugar
- 3-4 tablespoons soy milk (or lemon juice)
Instructions
Dough
- Add the soy milk, vegan butter, and sugar to a small saucepan. Heat it until lukewarm (110°F). Add the yeast, cover the pot, and let it bloom for 10-15 minutes.
- In the meantime, whisk the flour and salt together in a bowl. Add the yeast mixture to the bowl of flour, stirring it together until shaggy.
- Transfer the dough to a lightly floured surface and knead it until smooth and elastic, about 7-8 minutes. Use more flour as needed to prevent the dough ball from sticking to the surface or your hands too much.
- Once smooth, transfer the dough ball to a large, lightly greased mixing bowl. Cover it and let it rest for 30-45 minutes until it doubles in size (for a quicker rise, place it in the oven with the light on).
Filling
- Combine the brown sugar, cinnamon, and softened vegan butter in a mixing bowl until the butter is incorporated. Set aside while you wait for the dough to rise.
Assembly
- On a large piece of parchment paper or a baking mat, roll the dough into a large rectangle (~10x14 inches) and spread out the filling evenly. Leave a ½-inch of space on one of the long edges to help seal the cinnamon rolls.
- Dampen the edge without the filling to help seal the roll. With the help of your parchment paper or baking mat, tightly roll the dough up starting from the long edge with the filling to the end. Gently cut it into 12 rolls using a sharp knife.
Bake
- Place the rolls in a greased 9x13 baking dish and optionally brush the tops with some melted vegan butter or soy milk for a golden color. Cover the rolls and let them rest for another 15-30 minutes while you preheat the oven to 350°F.
- Once the oven is ready, uncover and bake them for 25-30 minutes until the tops are a light golden color.
Glaze
- Combine powdered sugar and soy milk (or lemon juice) in a bowl until smooth and spreadable. Pour over the cinnamon rolls as soon as they come out of the oven and enjoy immediately. Happy eating!
Video
Notes
- Activate the yeast: Make sure your milk mixture is at the right temperature to activate the yeast without killing it. 100-110F is the ideal temperature.
- Measure flour correctly: Use a kitchen scale or the spoon-and-level method to measure your flour for the most consistent results.
- Don’t skip kneading: Kneading develops gluten bonds in the dough, which is key for creating tender cinnamon rolls with structure.
- Keep them moist: Cover the rolls during both proofing periods to prevent them from drying out.
- Give them space: Space the rolls out in the pan to allow room for expansion.
- Glaze while warm: Apply the glaze right after baking so it melts into the rolls.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 356.2kcal | Carbohydrates: 70.1g | Protein: 4.6g | Fat: 6.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.6g | Trans Fat: 0.04g | Sodium: 269.7mg | Potassium: 105.4mg | Fiber: 1.9g | Sugar: 42g | Vitamin A: 409.9IU | Vitamin C: 0.1mg | Calcium: 63.9mg | Iron: 2mg
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