• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Earthly Provisions
  • Recipe Index
  • Meet Megan
  • Vegan Mother's Day Desserts
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Meet Megan
  • Vegan Mother's Day Desserts
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Meet Megan
    • Vegan Mother's Day Desserts
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Simple Vegan Breakfast Ideas

    Vegan Cinnamon Rolls

    Published: Mar 16, 2024 · Modified: Mar 30, 2025 by Megan Calipari · This post may contain affiliate links · 2 Comments

    Tweet
    Share
    Share
    Pin103
    103 Shares
    Jump to Recipe Print Recipe

    This Vegan Cinnamon Rolls recipe is easy to make and completely eggless! They are soft, full of cinnamon and brown sugar, and are topped with a delicious vegan cream cheese frosting. And if making yeasted dough is intimidating to you, don't worry! I walk you through it step by step.

    Vegan Cinnamon Roll cut in half to show the interior on a small plate with a fork to the right.

    Usually, I go for a quick and easy breakfast like Banana Chocolate Chip Overnight Oats or Vegan Blueberry Oat Flour Pancakes or even Vegan Mini Monkey Bread. But, when I have the time, there is just nothing that beats a fresh warm homemade Vegan Cinnamon Roll that is topped with plenty of cream cheese frosting.

    The first time I gave these to my friends, they insisted that I open a bakery that only sold cinnamon buns. So, basically, this recipe is perfect.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step by Step Instructions
    • Instructions for Overnight Vegan Cinnamon Rolls
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Brunch Recipes?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • This recipe is easy and requires no mixer!
    • These Cinnamon Rolls are vegan and eggless, so anyone can enjoy them.
    • The cream cheese frosting is quick and easy and so delicious.
    • If you are a beginner at yeasted doughs, no worries! I walk you through what the dough should look like at each step.
    • And most importantly they, they bake up soft, gooey, and absolutely delicious!

    Ingredient Notes

    Ingredients needed to make this recipe on a marble surface.

    Non-Dairy Milk: I used oat milk, but almond milk, soy milk or even coconut milk will work!

    Sugar and Brown Sugar: Granulated sugar feeds the yeast and enriches the dough, which makes it super soft. And brown sugar is rolled up with cinnamon into the dough.

    Vegan Butter: I prefer Soy-Free Earth Balance Sticks or Country Crock Plant Butter Sticks, any vegan butter is fine.

    Yeast: I used active dry yeast in this recipe. And make sure your yeast isn't expired or your dough won't rise!

    Cinnamon: They wouldn't be cinnamon buns without a hefty dose of cinnamon!

    Vegan Cream Cheese: I used Kite Hill Cream Cheese this time, but I also like Tofutti!

    Step by Step Instructions

    Yeast blooming in non-dairy milk in a mixing bowl.

    Step 1. To make the Vegan Cinnamon Roll dough, combine warmed non-dairy milk, sugar, and yeast in a large mixing bowl. Allow the yeast to bloom for 5 minutes.

    Sticky eggless cinnamon roll dough in a mixing bowl with a spoon to the left.

    Step 2. Next, add melted vegan butter, 3 ½ cups of all-purpose flour and salt. Stir until a sticky dough forms. Then, flour a surface and knead the dough for 5 minutes, adding up to ½ cup more flour during the kneading process to keep the dough from sticking to the counter.

    Kneaded dough in a mixing bowl ready to rise.

    Step 3. Next, place the cinnamon roll dough into an oiled bowl. Cover with a kitchen towel and allow the dough to rise until it has doubled in size, about 1 ½ hours.

    Risen cinnamon roll dough ready to roll out.

    Step 4. Once the dough has risen, lightly flour a work surface and roll the dough into an 11-inch by 16-inch rectangle.

    Rolled out eggless cinnamon roll dough topped with brown sugar and cinnamon.

    Step 5. Brush the dough with melted vegan butter, and top with brown sugar and cinnamon. Then, roll the rectangle into a log and cut 12 vegan cinnamon rolls.

    Vegan cinnamon rolls cut and placed into a baking pan.

    Step 6. Place the rolls into a well-greased 9-inch by 13-inch baking pan. Cover with a kitchen towel and allow the buns to rise until the are all touching each other- about 45 minutes.

    Risen cinnamon buns ready to be baked.

    Step 7. Once the buns have risen, preheat the oven to 350*.

    Baked cinnamon rolls in a 9 by 13 baking pan.

    Step 8. And bake for 30-33 minutes or until the tops are golden brown.

    Vegan cream cheese frosting in a medium bowl with a spoon to the right.

    Step 9. While the Vegan Cinnamon Rolls cool slightly, make the cream cheese frosting by mixing vegan cream cheese, powdered sugar, a dash of vanilla and non-dairy milk together until completely smooth.

    Vegan Cinnamon Rolls frosted with cream cheese frosting in a 9 by 13 pan.

    Step 10. Finally, frost the buns with cream cheese frosting and serve!

    Instructions for Overnight Vegan Cinnamon Rolls

    Since this Vegan Cinnamon Rolls recipe takes a while to make, I usually make them one day and bake them the next morning. Here is how to do that:

    After placing the cinnamon rolls into the baking pan, cover with plastic wrap and immediately place the pan into the refrigerator fridge overnight.

    The next morning, remove the pan from the refrigerator and allow it to come to room temperature. This will take 1 hour.

    Then, preheat the oven to 350* and bake for 30-33 minutes or until the rolls are lightly brown across the top.

    Recipe FAQs

    How should I store these Vegan Cinnamon Rolls?

    To store, wrap them tightly with plastic or transfer them to an airtight container and store them at room temperature for up to 3 days.

    What is better for cinnamon rolls white or brown sugar?

    I think brown sugar tastes better in cinnamon rolls. And since it sticks to itself, it makes rolling the dough up much easier!

    What is the difference between powdered sugar and confectioners sugar?

    Nothing! Powdered sugar and confectioners sugar are the same product.

    Does powdered sugar expire?

    If it is stored in an airtight container it can last for years! But, if it is exposed to moisture, it will clump up and can be very hard to work with.

    Expert Recipe Tips

    Be careful when warming the milk. You do not want to exceed 100* Fahrenheit. Yeast is a living organism and can be killed with too much heat.

    When you add the flour to the liquid ingredients of the Vegan Cinnamon Roll dough, the dough will be very sticky! That's okay.

    When you knead the dough, add a little bit of flour at a time to keep it from sticking to your work surface and it will come together.

    You want the dough to be tacky but not sticky.

    And if you want a fun and delicious twist in cinnamon rolls, make my Cinnamon Roll Focaccia!

    Eggless Vegan Cinnamon Roll with cream cheese frosting on a small plate with more cinnamon rolls in the background.

    Looking for More Vegan Brunch Recipes?

    • broken open oreo cinnamon roll on a white plate
      Oreo Cookie Stuffed Cinnamon Rolls
    • Hand holding a vegan chocolate chip cinnamon scone on a white cloth with scones in the background.
      Vegan Chocolate Chip Cinnamon Scones
    • Vegan Matcha Overnight oats in a jar. The oats are topped with yogurt and berries.
      Matcha Overnight Oats
    • Vegan Banana Sour Cream Coffee Cake muffins on a white cloth.
      Vegan Banana Coffee Cake Muffins

    If you tried this eggless Vegan Cinnamon Rolls recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Vegan Cinnamon Roll topped with cream cheese frosting on a small plate with a fork to the right.

    Vegan Cinnamon Rolls with Cream Cheese Frosting

    Megan Calipari
    This Vegan Cinnamon Rolls recipe is easy to make and completely eggless! They are soft, full of cinnamon and brown sugar, and are topped with a delicious vegan cream cheese frosting.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 30 minutes mins
    Rise Time 2 hours hrs 45 minutes mins
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 12 Rolls
    Calories 366 kcal

    Equipment

    • 1 9"x13" Baking Pan
    • 1 Large Mixing Bowl
    • Measuring Cups and Spoons
    • 2 Small Bowls
    • 1 Spatula
    • 1 Knife

    Ingredients
      

    • 1 ½ Cups Non-Dairy Milk
    • ¼ Cup Granulated Sugar
    • 2 ½ teaspoon Active Dry Yeast
    • 6 tablespoon Non-Dairy Butter, melted and cooled
    • 3 ½-4 Cups All-Purpose Flour I used 3 ¾ Cups
    • 1 teaspoon Kosher Salt

    Cinnamon Sugar Filling

    • 3 tablespoon Non-Dairy Butter, melted and cooled
    • ¾ Cup Light Brown Sugar
    • 1 tablespoon Cinnamon

    Cream Cheese Frosting

    • ¼ Cup Non-Dairy Cream Cheese Room Temperature
    • 1 ⅔ Cups Powdered Sugar, Sifted
    • ½ teaspoon Vanilla
    • 1-3 teaspoon Non-Dairy Milk

    Instructions
     

    • Warm non-dairy milk to approximately 100* F. Add the milk into a large bowl, and add the granulated sugar. Mix together, then add the yeast and mix. Allow the yeast to bloom for 5 minutes.
      1 ½ Cups Non-Dairy Milk, ¼ Cup Granulated Sugar, 2 ½ teaspoon Active Dry Yeast
    • Next, add melted non-dairy butter and stir.
      6 tablespoon Non-Dairy Butter, melted and cooled
    • Then, add 3 ½ cups of the flour and salt and stir. The dough will be really sticky.
      3 ½-4 Cups All-Purpose Flour, 1 teaspoon Kosher Salt
    • Flour your work surface and scrape the dough out of the bowl. Knead the dough until it becomes smooth and elastic, using up to ½ cup more flour as needed to keep the dough from sticking. This will take about 5 minutes.
    • Place the dough into an oiled bowl and cover with a dish towel. Allow the dough to rise until it has doubled in size, about 1 ½ to 1 ¾ hours.

    Mix the Filling

    • While the dough is rising, combine the brown sugar and cinnamon in a small bowl and set aside.
      ¾ Cup Light Brown Sugar, 1 tablespoon Cinnamon

    Shape the Cinnamon Rolls

    • Turn the dough out onto a lightly floured work surface and roll out into a 16"x11" rectangle.
    • Brush the rectangle with 3 tablespoons of melted non dairy butter, then sprinkle the cinnamon sugar mixture evenly across the rectangle.
      3 tablespoon Non-Dairy Butter, melted and cooled
    • Roll rectangle toward you into a 16" long cylinder. Using a sharp knife, cut rolls 1 ½" thick. You should get 12 rolls.
    • Place rolls into a well-greased 9"x13" inch pan. You will be able to fit 3 across and 4 down. Cover the pan with a kitchen towel.

    To Bake the Same Day

    • Allow the cinnamon rolls to rise for 40 minutes or until the rolls are all touching each other. Then, heat the oven to 350* F.
    • Bake the rolls for 30-33 minutes or until they are lightly brown across the top.
    • Remove from oven and allow to cool for about 20 minutes, then evenly spread the cream cheese frosting across the whole pan. Serve.

    Make Cream Cheese Frosting

    • While the cinnamon rolls are cooling, in a small bowl, combine cream cheese and powdered sugar. Then add the vanilla and stir well. Then add 1-3 teaspoons of non-dairy milk, stirring well in between each addition until you reach the desired texture. Spread over the slightly cooled cinnamon rolls and serve.
      ¼ Cup Non-Dairy Cream Cheese, 1 ⅔ Cups Powdered Sugar, Sifted, ½ teaspoon Vanilla, 1-3 teaspoon Non-Dairy Milk

    To Bake the Next Day

    • After shaping the rolls and placing them into a well-greased 9x13 pan, cover with plastic wrap and immediately place the pan into the refrigerator overnight.
    • The next morning, remove the pan from the refrigerator and allow to come to room temperature. This will take 1 hour.
    • Then, preheat the oven to 350* and bake for 30-33 minutes or until the rolls are lightly brown across the top.
    • Allow to cool for at least 30 minutes before spreading evenly with cream cheese frosting and serve.

    Notes

    Be careful when warming the milk. You do not want to exceed 100* Fahrenheit. Yeast is a living organism and can be killed with too much heat.
    When you add the flour to the liquid ingredients, the dough will be very sticky! That's okay.
    When you knead the dough, add a little bit of flour at a time to keep it from sticking to your work surface and it will come together. You want the dough to be tacky but not sticky.

    Nutrition

    Serving: 1Cinnamon RollCalories: 366kcalCarbohydrates: 64gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 2gSodium: 301mgPotassium: 111mgFiber: 2gSugar: 35gVitamin A: 120IUVitamin C: 2mgCalcium: 69mgIron: 2mg
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Share
    Pin103
    103 Shares

    More Simple Vegan Breakfast Ideas

    • A blackberry hand pie with puff pastry cut in half to show the the interior.
      Blackberry Hand Pies with Puff Pastry
    • Mango Overnight Oats in a jar topped with fresh mango chunks.
      Mango Overnight Oats
    • A slice of vegan carrot cake loaf on a small white plate next to a gold fork.
      Vegan Carrot Loaf Cake
    • A slice of Cherry Crumb Cake with a bite taken out of it.
      Cherry Crumb Cake (Coffee Cake)

    Reader Interactions

    Comments

    1. Amanda

      May 10, 2021 at 5:06 am

      These look amazing!! Do you happen to have a good gluten free swatch for this? My daughter can’t have dairy or gluten.

      Reply
      • Megan Calipari

        May 10, 2021 at 11:53 am

        Thank you so much! I don't. Gluten free swaps are often not 1:1, so I'd recommend using a recipe that is written to be gluten free. I know minimalist baker has a recipe for GF cinnamon rolls!

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

    More about me →

    Mother's Day Recipes

    • Vegan Strawberry Shortcake Cake on a white cake stand. The cake is a two-layer cake with strawberries and whipped cream in between the layers and on top.
      Vegan Strawberry Shortcake Cake
    • Cinnamon Roll Focaccia drizzled with sweet vanilla glaze in a cast iron pan.
      Cinnamon Roll Focaccia
    • A slice of Cherry Crumb Cake with a bite taken out of it.
      Cherry Crumb Cake (Coffee Cake)
    • Vegan Fruit Tart topped with strawberries, blueberries and kiwi slices on a white cloth with strawberries in the foreground.
      Vegan Fruit Tart
    • Round Vegan Coconut Cake on a white cloth with a small bowl of coconut in the foreground.
      Vegan Coconut Cake
    • Close up of a strawberry and cream cupcake on a white cloth
      Vegan Strawberry Cupcakes

    Popular Recipes

    • Green Bean Potato Salad in a white bowl.
      Green Bean Potato Salad
    • Mango Pico de Gallo in a bowl with a tortilla chip stuck into the salsa.
      Mango Pico de Gallo
    • Mediterranean Chickpea Couscous Salad in a bowl.
      Mediterranean Couscous Salad
    • Two Pineapple Mojito Mocktails garnished with mint with limes and sliced pineapple on the table.
      Pineapple Mojito Mocktail
    • A gold spoon with Tahini Caesar Dressing on it.
      Tahini Caesar Dressing
    • A slice of vegan vanilla layer cake on a plate with a fork to the left and the rest of the cake in the background.
      Vegan Vanilla Cake

    Newsletter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Recipe Index

    • Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Earthly Provisions

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.