Vegan Cinnamon Rolls

Homemade cinnamon breakfast rolls

Sarah K. Lee / Photographer's Choice RF / Getty Images

  • Total: 65 mins
  • Prep: 45 mins
  • Cook: 20 mins
  • Yield: 8 to 12 rolls (8 to 12 servings)

Nothing is such a treat as warm cinnamon rolls hot out of the oven, and, although these dairy-free, egg-free delights are by no means "healthy," they, at the very least, are significantly lower in cholesterol and saturated fat than traditional butter-and-egg varieties.

We prefer to use this Dairy-Free Vanilla Icing to ice the warm cinnamon rolls, but feel free to ice them with whatever dairy-free icing you like!


  • 2 packages active dry yeast
  • 1/4 cup plus 1 tablespoon warm water
  • 1/2 cup (1 stick) dairy-free soy margarine (softened)
  • 1/2 cup organic white granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 cup warm almond milk, soy milk or rice milk
  • 1/4 cup Egg Replacer powder mixed with 1/4 cup warm water
  • 5- 5 1/3 cups all-purpose flour
  • 3/4 cup dark brown sugar (packed)
  • 2 tablespoons cinnamon
  • 3 tablespoons soy margarine (melted)
  • Optional: raisins, nuts, chocolate chips or other dried fruit
  • Dairy-free icing

Steps to Make It

  1. Gather the ingredients.

  2. In a small bowl, gently mix the yeast with the warm water and let sit until frothy, about 5 minutes.

  3. Meanwhile, in a medium-sized bowl using an electric hand mixer, cream the dairy-free soy margarine and sugar until the fluffy, about 3 minutes.

  4. Add the salt, beating until incorporated. Add the warm almond milk (or another non-dairy milk alternative) and Egg Replacer mixture and beat until combined.

  5. Turn the hand mixer onto a low-speed setting and add the yeast mixture. Once the mixture is combined, add the flour, 1 cup at a time, until the dough is soft, but not sticky.

  6. Turn the dough out onto a lightly floured surface and knead until elastic.

  7. Place the dough in a lightly oiled bowl. Cover the bowl loosely with a dishtowel or plastic wrap and allow the dough to rise in a warm place for 1 1/2 hours. (We like to set our bowl over a small heatproof dish of hot water to help the dough proof. The bowl itself should not be hot, so we like to heat water in a kettle until steaming, pour about 1 to 2 cups of water in a deep but narrow dish, and set our dough bowl on top.)

  8. Meanwhile, in a small bowl, mix the dark brown sugar and cinnamon.

  9. Grease (with dairy-free soy margarine) or oil a 9”x13” casserole dish. Set aside.

  10. Preheat the oven to 375 F. Punch down the dough.

  11. Turn the dough out onto a dry surface and roll the dough out into a 12-inch square.

  12. Brush with the melted soy margarine and then sprinkle with the cinnamon-sugar mixture, followed by the raisins, nuts or other desired toppings.

  13. Carefully, using your hands, roll the dough into a log. Pinch together the edges to seal.

  14. Using a sharp knife, slice the log into 8-12 equal pieces. Arrange the pieces in the prepared dish and allow the rolls to rest until doubled in size, about 1 hour.

  15. Bake the rolls in the preheated oven for about 18 to 22 minutes, or until golden brown. (A toothpick inserted into the center of one of the rolls should emerge clean when they're ready to come out.)

  16. Set the rolls on a wire cooling rack to cool slightly before icing with dairy-free icing.

  17. Serve warm and enjoy!