Vegan Cinnamon Rolls, Soft for Days
Vegan cinnamon rolls that stay impossibly soft for days thanks to plant-based butter and soy milk. These pillowy spirals feature a tender, fluffy crumb that rivals traditional versions while remaining completely dairy-free. The filling combines soft vegan butter, brown sugar, and warm cinnamon swirled through the dough, then topped with a silky vanilla icing. The magic lies in proper bulk fermentation and a second rise after shaping, which creates air pockets that keep them tender long after baking. Make these for weekend brunch, holiday gatherings, or whenever you want impressive homemade pastries. This version uses straightforward ingredient swaps—vegan butter instead of dairy—without coconut oil, making them lighter and more neutral in flavor. The result is a foolproof recipe that appeals to vegans and non-vegans alike.
Ingredients
- 2 cups soy milk, warm, not boiling
- 7 ½ tbsp vegan butter or margarine, not coconut oilcoconut oil0.85:1dairy-freeplant-based
adds coconut flavor which clashes with cinnamon; recipe explicitly excludes this
Full guide → - ¼ cups granulated sugar
- ¼ oz active dry yeast
- 5 ½ cups all-purpose flourbread flour0.95:1dairy-free
higher protein yields chewier crumb, less tender texture
- 1 teaspoon fine sea salt
- 5 ½ tbsp vegan butter or margarine, soft, not coconut oilcoconut oil0.85:1dairy-freeplant-based
adds coconut flavor which clashes with cinnamon; recipe explicitly excludes this
Full guide → - ½ cups brown sugarcoconut sugar1:1dairy-free
deeper molasses notes; hygroscopic, may dry rolls slightly over storage
Full guide → - 1 teaspoon ground cinnamon, level measure
- ⅝ cups powdered sugar
- soy or rice milk, for glaze
- 1 teaspoon vanilla extract(optional)vanilla powder0.33:1dairy-freealcohol-free
use same weight; flavor more concentrated and muted
Full guide →
Instructions
- 1
Combine warm soy milk, dry yeast, a teaspoon of sugar, and a teaspoon of flour in a small bowl. Stir, cover, and let sit until foamy.
- 2
Melt vegan butter and cool slightly.
- 3
Mix all dough ingredients in a large bowl once the yeast mixture is ready. Knead until soft and pulling away from the bowl sides.
- 4
Cover and let rise until doubled, about 90 minutes; use a warm, turned-off oven with light on if needed.
- 5
Flour the work surface and stretch dough into a horizontal rectangle with your hands.
- 6
Spread soft vegan butter over the entire surface, then brown sugar, then cinnamon.
- 7
Roll tightly from the long side into a log and cut into 15 rounds.
- 8
Place rounds on a baking sheet or in individual liners with slight space between. Cover and let rise until doubled, about 30-45 minutes.
- 9
Preheat oven to 180 C. Bake for 25-30 minutes until golden; cover with foil if browning too quickly.
- 10
Rest baked rolls for 5 minutes.
- 11
Whisk powdered sugar, vanilla extract, and soy or rice milk one tablespoon at a time until thick but pourable, slightly looser than toothpaste consistency.
- 12
Drizzle glaze over warm rolls and serve.
Tips
Use warm but not hot soy milk; above 110 F kills yeast. Test by wrist: it should feel comfortably warm, never hot to touch.
For guaranteed soft rolls days later, ensure complete second rise after shaping. Rolls should visibly puff and jiggle before baking; rushing here ruins texture.
When glazing, add milk slowly to avoid runny icing. Consistency should coat the back of a spoon and drip slowly; too thick won't flow, too thin slides off.
Good to Know
Wrapped airtight at room temperature for 4 days; flavor and softness peak day 2-3. Refrigerate up to 1 week; rewarm gently before serving.
Shape and freeze rolls unbaked for up to 3 months. Thaw overnight in fridge, let come to room temperature, then proceed with second rise and baking. Alternatively, bake fully, cool, wrap, and freeze for 2 months; thaw and microwave 20 seconds to refresh.
Serve warm or at room temperature. Pairs with coffee, tea, or hot chocolate. Optional toppings: extra powdered sugar, cream cheese icing (use vegan version), or a drizzle of maple syrup.
Common Mistakes
Skip the blooming step with yeast; do it to ensure yeast activity before mixing full dough.
Use very hot soy milk; do this to avoid killing yeast and ending with dense, flat rolls.
Skimp on the second rise after shaping; do a full 30-45 minute rise to avoid tough, bready texture.
Bake at too high heat; do moderate heat (180 C) to allow centers to cook through without burning the exterior.
Glaze immediately on hot rolls; do wait 5 minutes so icing sets properly instead of sliding off.
Substitutions
deeper molasses notes; hygroscopic, may dry rolls slightly over storage
Full guide →less protein; dough slightly drier, may need 1-2 tsp extra liquid
Full guide →use same weight; flavor more concentrated and muted
Full guide →adds coconut flavor which clashes with cinnamon; recipe explicitly excludes this
Full guide →FAQ
Can I use all-purpose flour instead of tipo 00 flour?
Yes. Tipo 00 is milled finer but all-purpose works identically here. The dough won't feel noticeably different. Both absorb liquid at similar rates and produce equally soft rolls.
What if the dough doesn't rise or rises very slowly?
Room temperature matters. If your kitchen is cold, bulk fermentation takes longer—up to 2.5 hours. Use a turned-off oven with light on, or a proofing box set to 75-80 F. Cold yeast is sluggish; always use warm (not hot) soy milk to activate it.
How long do these rolls stay soft after baking?
Peak softness lasts 3-4 days when wrapped airtight. Flavor deepens day 2-3. After 5 days they firm up noticeably but remain edible. Freezing preserves softness indefinitely; thaw and microwave briefly to revive.
Can I make these without vanilla extract in the glaze?
Absolutely. Omit it entirely or replace with almond extract (use half the amount for stronger flavor) or skip both. The glaze will taste sweeter and less complex, but rolls remain delicious. Vanilla just adds subtle depth.
What is the best vegan butter brand for this recipe?
Brands with high fat content (80%+) and neutral taste work best: Earth Balance, Miyoko's, or Naturli. Avoid very soft spreadable versions, which are mostly water. Stick butter at room temperature is ideal for spreading evenly.