Just-Like-Cinnabon Vegan Cinnamon Roll Recipe

Vegan Cinnamon Rolls. Photo Credit/Allyson Kramer
  • 2 hrs 5 mins
  • Prep: 105 mins,
  • Cook: 20 mins
  • Yield: 12 servings
Ratings (19)

If you are looking for an incredibly delicious treat that just happens to be vegan, you've come to the right spot! These cinnamon rolls are an outstanding recipe to make if you're hosting a big breakfast or brunch and want to show off your baking skills and show everyone just how delicious vegan baking can be.

These cinnamon rolls are 100% vegan, yet taste remarkably similar -- if not identical -- to the deliciously sinful Cinnabon originals you can pick up in a mall food court.

These rolls (like most homemade cinnamon rolls) are moderately labor intensive, but they are quite easy to prepare if you’re used to making yeast bread.

What You'll Need

  • 1 cup warm​ nondairy milk (such as soymilk or almond milk)
  • 1 packet dry active yeast
  • 2/3 cup nondairy margarine (such as​ Earth Balance), plus another 1/4 cup (for the icing)
  • 1/2 cup granulated sugar
  • 4 1/2 cups all-purpose flour
  • 1 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 tub vegan cream cheese (such as​ Tofutti)
  • 2 cups​ confectioners sugar
  • 1 teaspoon vanilla
  • 2 tablespoons water
  • Dash salt

How to Make It

  1. In a large bowl, mix the yeast with the warm nondairy milk, and let rest until frothy, about 5 minutes. In a separate bowl, cream together 1/3 cup margarine, 1/2 cup sugar, and salt.  Gradually add the flour and knead for 8 minutes (if you have a dough hook, use it!).  Form the dough into a ball and place into a lightly greased bowl in a warm area. Let rise for 1 hour.
  2. Roll the dough out onto a lightly floured surface. Try and get as close as you can to a 16" x 20" rectangle. The bigger the rectangle, the more layers of your cinnamon roll. Preheat your oven to 400°F.
  1. To make the filling, in a small bowl whisk together the brown sugar, cinnamon, and 1/3 cup margarine until fluffy. Spread to cover the entire surface of the top of the rectangle of dough that has been rolled out. It will be grainy, but try and make it as even as possible. Roll up the dough so that you are beginning to roll with the longer side, so that it is still 20" inches long. Roll tightly.​
  2. Cut into approximately 12 even pieces. Place each roll snugly into a 9" x 13" pan. Cover loosely with a clean kitchen towel and let rise for about 30 minutes. Bake approximately 15 to 20 minutes, or until the rolls are dark golden brown on the edges.
  3. While the rolls are baking, make the icing. Combine the vegan cream cheese, 1/4 cup margarine, confectioner's sugar, vanilla, and water and mix vigorously with a whisk until fluffy. The glaze consistency should be like thick molasses: pourable, but not watery.
  4. Once the rolls are out of the oven, immediately flip them over into a different pan. This allows the gooey cinnamon sugar mixture on the bottom to re-coat the rolls. Let cool about 10 minutes and then spread the icing onto the tops of the rolls. Serve warm or cool.