Just-Like-Cinnabon Vegan Cinnamon Rolls

Vegan Cinnamon Rolls. Photo Credit: Allyson Kramer
    2 hrs 5 mins

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!

Back when I was a teenager, I was lucky enough to work at the local shopping mall, whose main attraction was the Cinnabon located just outside the Food Court. I recall so often making the trek toward the fragrance of toasty cinnamon and sticky sweet icing. I would eat a cinnamon roll almost every day not all that concerned with their sugar content or calorie count. When I went vegan I longed for their chewy and crispy texture. These cinnamon rolls are 100% vegan and taste remarkably similar- if not identical—to the originals.

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


What You'll Need

  • Dough
  • 1 cup warm nondairy milk (such as soymilk or almond milk)
  • 1 packet dry active yeast
  • 1/3 cup nondairy margarine (such as Earth Balance)
  • 1/2 cup granulated sugar
  • Dash salt
  • 4 1/2 cups of all purpose flour
  • Filling
  • 1 cup brown sugar
  • 2 tablespoon cinnamon
  • 1/3 cup nondairy margarine
  • Icing
  • 1 tub vegan cream cheese (such as Tofutti)
  • 1/4 cup nondairy margarine
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla
  • 2 tablespoon water

How to Make It

In a large bowl, xix the yeast with the warm nondairy milk, and let rest until frothy, about 5 minutes. In a separate bowl, cream together the 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.

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 to your cinnamon roll. Preheat your oven to 400 degrees F.

To make the filling, in a small bowl whisk together the brown sugar, cinnamon and margarine until fluffy. Spread to cover 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.

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.

While the rolls are baking, make the icing. Combine the vegan cream cheese, 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.

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.