Vegan Cinnamon Rolls

Vegan Cinnamon Roll on a Plate with Fork and Coffee Cup in the Background

5 from 9 votes

These tender vegan cinnamon rolls are bursting with ooey-gooey spiced filling and smothered in sweet maple glaze. Perfect with a cup of tea! The best part? The buns can be assembled a day in advance and then popped in the oven just before serving.

Prep Time30

Cook Time25

Rise time (max)16

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 244kcal

Author: Alissa Saenz

Ingredients

For the Dough

1 cup unflavored and unsweetened non-dairy milk, heated to about 110°F
1 (¼ ounce) package active dry yeast (about 2 ¼ teaspoons)
6 tablespoons vegan butter, at room temperature
¼ cup organic granulated sugar
2 teaspoons vanilla extract
About 3 ½ cups all-purpose flour
1 teaspoon salt
Vegetable oil for the bowl and pan

For the Filling

¼ cup melted vegan butter
⅔ cup organic granulated sugar
2 ½ teaspoons ground cinnamon
1 teaspoon ground ginger (optional)
¼ teaspoon ground cloves (optional)
¼ teaspoon ground nutmeg (optional)

For the Glaze

2 cups organic powdered sugar, plus more as needed
2 tablespoons unflavored and unsweetened non-dairy milk, plus more as needed (up to 4 tablespoons total)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Begin by making the dough. Whisk the milk and yeast together in a small bowl or liquid measuring cup. Set it aside for a few minutes.
Place the butter, sugar and vanilla into a large mixing bowl, and stir them together until smooth and uniform.
Stir the milk mixture into the butter mixture, then add 3 cups of flour, 1 cup at a time, adding the salt with the last flour addition. Stir to form a dough, adding a couple more tablespoons of flour if needed.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Lightly oil a large mixing bowl and transfer the dough to the bowl. Cover it with a damp towel and place it in a warm spot.
Allow the dough to rise until doubled in size, about 2 hours.
When the dough has finished rising, prepare the filling by melting the butter and stirring the sugar, cinnamon, ginger, cloves and nutmeg together in a small bowl.
Place the dough onto a lightly floured surface, and use a rolling pin to roll it out to a 12 x 18 inch rectangle.
Spread the butter evenly over the dough, then sprinkle with the sugar mixture.
Roll the dough up tightly, lengthwise, then use a sharp knife to cut it into 18 slices (each about 1-inch thick).
Arrange the slices in a lightly oiled 9 x 13 inch baking pan.
If you're planning on baking them the next day, cover the pan with plastic wrap and refrigerate for up to 12 hours. Otherwise, skip to step 14.
If you chilled the rolls overnight, remove the pan from the refrigerator and remove the plastic wrap the next morning.
Cover the pan with a damp towel and place it in a warm spot. Allow the rolls to rise until they're puffy and most of the gaps between them have filled out, 1-2 hours
Preheat the oven to 375°.
Bake the rolls until fluffy and lightly browned, about 25 minutes.
Remove the pan from the oven and allow the rolls to cool a bit while you prepare the glaze.
To make the glaze, whisk all of the ingredients together in a small bowl, adding more powdered sugar if the mixture seems too thin, more milk if it's too thick.
Drizzle the glaze over the rolls, then serve.

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