Soft & Fluffy Easy Vegan Cinnamon Rolls (Overnight Option) Recipe
These soft and fluffy vegan cinnamon rolls are irresistibly delicious and perfect for breakfast or brunch. Made without eggs or dairy, they feature a tender dough, a sweet cinnamon-sugar filling, and a creamy dairy-free icing. With an easy-to-follow method and an overnight option for convenience, these cinnamon buns are a great treat for vegans and non-vegans alike.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Vegan Cinnamon Rolls:
- 4 1/4 cups (540 g) + 1 tbsp all-purpose flour, divided (plus more for flouring surface)
- 1 packet (7 g) activated yeast
- 1/2 cup (100 g) granulated sugar, divided
- 1 1/4 cup (270 mL) dairy-free milk, unsweetened, room temperature
- 1/3 cup (87 g) unsweetened applesauce or dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 1/4 cup (57 g) salted vegan butter, melted and room temperature
Vegan Cinnamon Roll Filling:
- 1/2 cup (113 g) salted vegan butter, softened
- 2 tbsp ground cinnamon
- 1 cup (200 g) light brown sugar
- 1/4 cup (60 mL) vegan heavy cream
Dairy Free Icing:
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
- 1/4 cup (57 g) vegan butter, room temperature
- 1/4 cup (57 g) vegan cream cheese, room temperature
Instructions
- Prep: Grease a medium-sized bowl with olive or coconut oil and set aside. Ensure vegan butter for the dough is melted and cooled.
- Activate the yeast: Heat the dairy-free milk to 110°F (use a food thermometer). Stir in 1 tbsp coconut sugar and 1 tbsp flour. Whisk gently, sprinkle yeast over, mix lightly, cover, and let sit in a warm place for 10 minutes until activated.
- Make the dough: Pour activated yeast mixture into a large bowl or stand mixer. Add remaining sugar, applesauce, melted vegan butter, and vanilla extract. Mix on medium speed until combined. Add half of the flour and mix until incorporated, then add the rest to form a shaggy dough.
- First proof: Lightly flour a surface and knead dough for 2-4 minutes until smooth and not sticky. Place dough in greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
- Prepare filling and dish: Grease a large casserole dish with oil. Mix together ground cinnamon and sugar in a small bowl and set aside.
- Shape rolls: Punch down risen dough, lightly flour surface and rolling pin, and roll dough into a 12×18 inch rectangle. Spread softened vegan butter to edges, then evenly sprinkle cinnamon-sugar mixture on top (do not add vegan heavy cream yet). Roll dough tightly away from you into a log, and slice into 12 even rolls using twine, floss, or a pizza cutter.
- Second proof: Place rolls in greased dish, cover with cloth, and let rise 30 minutes near or over the oven while preheating to 350°F.
- Bake: Before baking, pour vegan heavy cream into the crevices between the rolls. Bake rolls for 20-22 minutes until lightly golden. Cool 5-10 minutes before icing.
- Make icing: Beat vegan butter and cream cheese until light and fluffy (~2 minutes). Add powdered sugar and vanilla, then mix until smooth, scraping sides as needed.
- Serve: Spread frosting onto warm cinnamon rolls and enjoy. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F for 5-7 minutes on a parchment-lined baking sheet.
Notes
- Overnight option: Complete steps through second rise, cover rolls, and refrigerate overnight. Before baking, allow rolls to warm in the unheated oven with light on for 20-25 minutes, then proceed to bake.
- Pizza cutter option: Slice individual rolls 1.5″ thick with a pizza cutter before rolling each separately.
- Gluten free option: Refer to the linked gluten free vegan cinnamon rolls recipe.
- Alternative icing: Cream together 1/2 cup dairy free cream cheese and 1 cup powdered sugar until smooth for a simpler frosting.
