Vegan Cinnamon Rolls Recipe

Homemade cinnamon breakfast rolls
Sarah K. Lee/Photographer's Choice RF/Getty Images
  • Total: 65 mins
  • Prep: 45 mins
  • Cook: 20 mins
  • Yield: 8-12 rolls (8-12 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 my 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. In a small bowl, gently mix the yeast with the warm water and let sit until frothy, about 5 minutes. 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. 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. 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.

  2. Turn the dough out onto a lightly floured surface and knead until elastic. 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 my dough proof. The bowl itself should not be hot, so we like to heat water in a kettle until steaming, pour about 1-2 cups of water in a deep but narrow dish, and set our dough bowl on top.)

  3. Meanwhile, in a small bowl, mix the dark brown sugar and cinnamon. Grease (with dairy-free soy margarine) or oil a 9”x13” casserole dish. Set aside.

  4. Preheat the oven to 375 F. Punch down the dough. Turn the dough out onto a dry surface and roll the dough out into a 12-inch square. Brush with the melted soy margarine and then sprinkle with the cinnamon-sugar mixture, followed by the raisins, nuts or other desired toppings. Carefully, using your hands, roll the dough into a log. Pinch together the edges to seal. 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.

  5. Bake the rolls in the preheated oven for about 18-22 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.) Set the rolls on a wire cooling rack to cool slightly before icing with dairy-free icing. Serve warm.