Gooey Vegan Cinnamon Rolls (Best Sweet Breakfast Treat!)

Prep Time: 2 hours  |  Cook Time: 30 minutes  |  Total Time: 2 hours 30 minutes  |  Servings: 12 rolls

Have you ever pulled a pan of warm cinnamon rolls out of the oven on a slow Sunday morning and just felt… grateful? That simple moment of something sweet, something warm, something homemade – it’s one of those quiet gifts that makes ordinary days feel a little more sacred.

These gooey vegan cinnamon rolls are exactly that kind of recipe.

They’re soft. They’re fluffy. They’re packed with a sticky cinnamon sugar filling and topped with a creamy dairy-free icing. And here’s the best part – even people who would never call themselves “vegan” absolutely devour them and come back for seconds.

I’ve made these for holiday mornings, slow weekend brunches, and those “I just need something comforting today” kind of days. Every single time, they deliver. Whether you’re feeding your family, hosting brunch with girlfriends, or just treating yourself to something truly good – this recipe is one you’ll keep coming back to.

In this post, you’ll learn:

• Exactly what ingredients you need (and easy swaps)
• Step-by-step how to make these rolls from scratch
• The overnight option so you can prep ahead
• Tips and tricks to make sure they turn out perfect every time
• How to store and reheat leftovers

Let’s get baking.

Why You’ll Love These Vegan Cinnamon Rolls

These aren’t just “pretty good for vegan” rolls. These are genuinely the best homemade cinnamon rolls, period.

Here’s what makes them so special:

Soft and pillowy texture – just like the ones from your childhood

Gooey cinnamon sugar filling that melts right into every swirl

Creamy dairy-free icing that you’ll want to put on everything

No eggs, no dairy – but you truly cannot tell

Lower in sugar and fat than most classic cinnamon roll recipes

Overnight option available so morning prep is a breeze

Non-vegans approved – seriously, they’ll ask for the recipe

I always think there’s something really beautiful about taking care of your body with food that also brings you joy. Nourishing yourself isn’t just about eating “perfectly clean” – it’s about cooking with intention, slowing down, and savoring the good things.

These cinnamon rolls are that kind of food.

What You’ll Need: Ingredients and Substitutions

The ingredient list for these rolls is wonderfully simple. No unusual items, no specialty store runs. Here’s what you need and why each one matters.

For the Dough

All-purpose flour – the base of your dough. Bread flour also works and gives a slightly fluffier result. Not gluten-free? There is a separate gluten-free vegan cinnamon roll recipe available for that.

Active dry yeast – this is what makes your rolls rise and turn fluffy. Rapid-rise yeast works too, but your proofing time will be shorter. Always use a wooden spoon when mixing yeast – metal can sometimes interfere with activation.

Dairy-free milk – oat milk, cashew milk, soy milk, almond milk, or coconut milk all work great. Use whichever you love most or have on hand.

Granulated or coconut sugar – coconut sugar is a great option here. It’s less processed and adds a lovely caramel-like depth to the dough. Make sure any sugar you use is vegan-certified if that matters to you.

Vegan butter – Miyoko’s is a top choice for flavor. Earth Balance or Flora Plant Butter work well too, especially if you need a nut-free option. Coconut oil is another substitute.

Unsweetened applesauce or dairy-free yogurt – this replaces the eggs found in traditional cinnamon roll recipes. Dairy-free yogurt adds a little extra fat and gives a slightly richer texture. Both work beautifully.

Vanilla extract – don’t skip it. It adds warmth to the dough that you’ll notice.

For the Cinnamon Filling

Vegan butter or coconut oil – softened, not melted. This is what holds the filling to the dough and helps create that gooey interior.

Ground cinnamon – generous and fragrant. Use good quality cinnamon for the best flavor.

Brown sugar or coconut sugar – brown sugar gives that classic warm sweetness. Coconut sugar makes it slightly less sweet with more of a molasses-like flavor.

Vegan heavy cream – this is optional but highly recommended. Pouring it into the pan right before baking creates the most unbelievably soft, melt-in-your-mouth rolls. Plant Crock, Silk, or full-fat coconut cream all work.

For the Dairy-Free Icing

Powdered sugar – the base of a smooth, sweet glaze.

Vegan butter – room temperature. This makes the icing creamy rather than just a thin glaze.

Vanilla extract – just a touch adds so much flavor.

Alternatively, you can make a dairy-free cream cheese frosting using dairy-free cream cheese and powdered sugar. Both options are included in the recipe card at the bottom.

Equipment You’ll Need

You don’t need much to make these rolls. Here’s your simple list:

• A medium and a large bowl (or a stand mixer with a dough hook)
• A rolling pin
• A 9×13 casserole dish or similar baking pan
• A pastry brush or spoon (for spreading the filling)
• Thin twine, unflavored dental floss, or a pizza cutter (for slicing the rolls)
• A food thermometer (essential for getting your milk temperature right)

A quick note on that last one – the food thermometer is not optional if you want reliable results. The milk needs to be exactly 110°F to activate the yeast properly. Too cold and nothing happens. Too hot and the yeast dies. A $10 kitchen thermometer saves so much heartache here.

How to Make Gooey Vegan Cinnamon Rolls: Step by Step

Making homemade cinnamon rolls is truly a labor of love. It takes a little patience – but the result is so worth it. Here’s exactly how to do it.

Step 1: Bloom the Yeast

Heat your dairy-free milk in the microwave until it reaches exactly 110°F. Use your food thermometer to check – you really can’t guess this by feel.

Add 1 tablespoon of coconut sugar and 1 tablespoon of flour to the warm milk. Stir gently with a wooden spoon, then sprinkle the yeast on top.

Cover the bowl and set it in a warm spot for 10 minutes. When the yeast is properly bloomed, you’ll see a foamy, bubbly mixture on top with a yeasty smell (a little like bread or beer). If it’s flat and there’s no foam – start over. The yeast is either old or the milk temperature was off.

Step 2: Make the Dough

Pour your bloomed yeast mixture into a large bowl or the bowl of your stand mixer fitted with the dough hook.

Add the remaining sugar, applesauce (or dairy-free yogurt), melted vegan butter, and vanilla extract. Mix on medium speed until combined.

Add about half of the flour and mix until it starts to come together. Then add the remaining flour and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 2 to 4 minutes until it becomes smooth and not sticky. If it’s sticking to your hands, add a little extra flour as needed – this is totally normal, especially if you’re kneading by hand.

Step 3: First Proof (1 Hour)

Place the kneaded dough into a clean, lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap.

Set it somewhere warm – in the oven with just the light on (oven turned off), near a warm window, or outside if it’s warm enough. Let it rise for 1 hour until it has doubled in size.

Don’t rush this step. That rise is what gives you those fluffy, pillowy rolls.

While the dough is rising, grease your baking dish and mix together your cinnamon and sugar for the filling. Set both aside.

Step 4: Roll Out and Fill

Once the dough has doubled, lightly punch it down to release the air.

Flour a clean surface and place the dough in the center. Flour your rolling pin too. Roll the dough out into a large rectangle – approximately 12 inches by 18 inches.

Spread the softened vegan butter evenly across the dough all the way to the edges. Sprinkle the cinnamon sugar mixture evenly on top. (Hold off on the vegan heavy cream for now – that goes in the pan after the second rise.)

Step 5: Roll and Slice

Starting from the long edge, roll the dough tightly away from you into one long log.

To slice: use a piece of thin twine, unflavored dental floss, or a pizza cutter. The floss method involves sliding it under the roll, crossing it over the top, and pulling to slice through cleanly without squishing. The pizza cutter method involves slicing each roll into 1.5-inch strips and rolling them individually – this often gives a more beautiful, even spiral.

Cut 12 even rolls and arrange them in your greased baking dish.

Step 6: Second Proof (30 Minutes)

Cover the rolls again and place them near or on top of the oven while you preheat it to 350°F. Let them rest and puff up for about 30 minutes.

You’ll notice them expand and fill in the gaps between each other. That’s exactly what you want.

Step 7: Add the Cream and Bake

Right before baking, pour the vegan heavy cream into the crevices between the rolls. This step is what takes these from great to absolutely incredible – the cream steams into the rolls as they bake, making them impossibly soft and gooey.

Bake at 350°F for 20 to 22 minutes, or until they’re just lightly golden on top. Don’t overbake – you want them soft, not dry.

Remove from the oven and let cool for 5 to 10 minutes.

Step 8: Make the Icing and Serve

While the rolls are cooling, make your dairy-free icing. Beat the room-temperature vegan butter in a bowl or stand mixer for about 2 minutes until light and fluffy. Add powdered sugar and vanilla extract, and beat again until smooth.

Spread the icing generously over the warm rolls – while they’re still slightly warm is best. The icing melts slightly into the rolls, getting into every swirl and crevice.

Serve immediately and enjoy every single bite.

The Overnight Option: Wake Up to Warm Cinnamon Rolls

Here’s the thing – nobody wants to spend two and a half hours in the kitchen first thing in the morning. Especially not on Christmas, or a slow Sunday, or any morning when you just want to rest and be present.

The overnight option solves this completely.

Follow all the steps through the second proof. Once the rolls have rested for about 20 to 30 minutes after the second rise, cover them tightly and place them in the refrigerator overnight.

The next morning, here’s what you do:

1. Place the covered rolls into a cold oven (do not turn it on yet).
2. Turn on just the oven light.
3. Let the rolls warm up and come back to room temperature for 20 to 25 minutes.
4. Remove the rolls from the oven.
5. Preheat the oven to 350°F.
6. While the oven preheats, let the rolls rest nearby so they stay warm.
7. Add your vegan heavy cream to the crevices.
8. Bake for 20 to 22 minutes and ice as usual.

This method is perfect for holiday mornings. You prep everything the night before, go to bed, and wake up to rolls that are almost ready to bake. It feels like a small miracle every time.

Tips for Perfect Cinnamon Rolls Every Time

A few things make the difference between cinnamon rolls that are okay and cinnamon rolls that people can’t stop talking about.

Temperature matters more than you think. Your dairy-free milk must be exactly 110°F. Use a food thermometer every time. This is the single most common reason cinnamon rolls don’t turn out right.

Bring cold ingredients to room temperature. If you’re using refrigerated applesauce, let it sit out for a bit before using. Cold ingredients mixed with warm ones can affect your dough’s texture and rise.

Don’t skip the second rise. It’s tempting to rush, but that second 30-minute proof is what gives you rolls that puff up beautifully in the oven.

Ice them while they’re warm. Not piping hot – but warm. That’s when the icing melts just enough to sink into the swirls and create that gooey, caramel-like coating.

The heavy cream trick is worth it. If you have access to vegan heavy cream or full-fat coconut cream, pour it in before baking. The difference in texture is genuinely remarkable.

Add a pinch of salt if you want more depth. Some people find that adding about 1/4 teaspoon of salt to the dough brings out the flavor even more, especially if your vegan butter is unsalted.

If your yeast doesn’t foam, start over. It might feel frustrating, but trying to continue with dead yeast means flat, dense rolls. Fresh start is always worth it.

Troubleshooting: What to Do If Something Goes Wrong

Dough isn’t rising? Your proofing area might not be warm enough. Try placing the bowl in the oven with just the light on, or put a damp warm towel over the bowl. Warmth and a touch of moisture go a long way.

Dough is too sticky? Add more flour a little at a time while kneading. This is very normal and doesn’t mean anything went wrong – just keep incorporating flour until the dough is smooth and no longer sticks to your hands.

Rolls came out dry or dense? This often happens from overbaking, using a flax egg substitute (which tends to dry out the dough), or reducing the fat. Follow the recipe as written for the best result.

Rolls browned too fast on top? This can happen with fan-assisted ovens. Try placing the pan on a lower rack, or tent the rolls loosely with foil for the first 10 minutes of baking.

Storage and Reheating

If you somehow have leftover rolls (rare, but it happens), here’s how to store them:

Refrigerator: Store in an airtight container for up to 4 days.

Reheating: Place rolls on a baking sheet with parchment paper and warm at 350°F for 5 to 7 minutes. They’ll taste fresh-baked again.

Freezer: Yes, you can freeze these! Freeze after baking, then reheat in the oven when ready. They come out beautifully.

Variations to Try

Once you’ve mastered the base recipe, the variations are endless. Some favorites include:

Pumpkin cinnamon rolls – add pumpkin puree and pumpkin spice to the dough

Banana bread cinnamon rolls – use mashed banana in place of some of the liquid

Gingerbread cinnamon rolls – add molasses, ginger, and cloves to the filling

Chocolate cinnamon rolls – use a chocolate filling or chocolate icing

Small batch (4 rolls) – scale the recipe down when you’re baking just for yourself or one other person

A Faith Note: The Gift of Slowing Down

There’s a reason bread has always been connected to something deeper. From the manna in the wilderness to the loaves shared with thousands, food prepared with care has a way of drawing us back to gratitude.

When life feels rushed and overwhelming, there’s something grounding about standing in your kitchen with flour on your hands, letting dough rise, and filling your home with the smell of warm cinnamon.

It’s a small act. But small acts of care – for yourself, for your family, for the people you share a table with – matter enormously.

“She watches over the affairs of her household and does not eat the bread of idleness.” – Proverbs 31:27

Taking care of your home, your body, and the people around you with good food is a beautiful expression of that. These rolls are more than just breakfast – they’re an invitation to slow down, be present, and enjoy the simple goodness of a warm morning.

Frequently Asked Questions

Can I make these gluten-free?
Not with this specific recipe – but there is a dedicated gluten-free vegan cinnamon roll recipe that works wonderfully. Bob’s Red Mill 1:1 flour doesn’t work as a substitute here unfortunately.

Can I use rapid-rise yeast instead of active dry yeast?
Yes! Just be aware that your rise time will be shorter. Keep a close eye on the dough rather than following timing strictly.

Can I make a smaller batch?
Absolutely. You can halve the recipe to make about 6 rolls. The baking time will be roughly the same – just watch them closely toward the end.

Do I have to add the vegan heavy cream?
No, it’s optional. The rolls are still delicious without it. But if you want that extra soft, bakery-style texture, it’s worth including.

Can I use coconut oil instead of vegan butter in the filling?
Yes! Coconut oil works well as a substitute in the filling. Make sure it’s softened but not fully liquid.

What’s the best dairy-free milk to use?
Oat milk, cashew milk, and soy milk tend to give the richest results. Almond milk and coconut milk also work. Use what you enjoy most.

My dough is very sticky – did I do something wrong?
Not at all. Just add a little extra flour while kneading until it’s smooth and manageable. This is completely normal.

Can I freeze these rolls?
Yes! Bake them fully first, then freeze. Reheat in the oven at 350°F until warmed through.

Closing Encouragement

There is something so deeply satisfying about making something from scratch that brings people genuine joy. These gooey vegan cinnamon rolls have that effect on everyone who tries them – vegan or not, dairy-free or not, skeptic or not.

They remind us that taking care of our bodies doesn’t have to mean deprivation or restriction. It can mean warm dough, sweet cinnamon, creamy icing, and a slow morning where you actually let yourself enjoy something wonderful.

So whether you’re making these for a holiday morning, a weekend treat, or just because you deserve something good today – enjoy every single bite.

Explore more nourishing recipes and faith-inspired living on the Christian Faith Goods blog.

A Little Prayer for the Kitchen

Lord, thank You for the simple pleasures — warm kitchens, good food, and the people we share them with. May every meal we prepare be an act of gratitude, care, and love. Amen.

Gooey Vegan Cinnamon Rolls

Soft, fluffy, and gooey vegan cinnamon rolls made from scratch with a sticky cinnamon sugar filling and creamy dairy-free icing. Includes an easy overnight option. Non-vegans love them too!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Servings 12 cinnamon rolls

Ingredients

  

For the Vegan Cinnamon Roll Dough:

• 4 1/4 cups (540g) all-purpose flour, plus 1 tablespoon divided, plus more for flouring surface
• 1 packet (8g) active dry yeast
• 1/2 cup (90g) granulated sugar or coconut sugar, divided
• 1 1/4 cup (270ml) dairy-free milk, unsweetened, room temperature
• 1/4 cup (57g) salted vegan butter, melted and cooled to room temperature
• 1 teaspoon vanilla extract
• 1/3 cup (87g) unsweetened applesauce or dairy-free yogurt, room temperature

For the Cinnamon Filling:

• 1/2 cup (113g) vegan butter or coconut oil, softened
• 3 tablespoons ground cinnamon
• 3/4 cup (150g) brown sugar or coconut sugar
• 1/4 cup (60ml) vegan heavy cream (for pouring into the pan before baking)

For the Dairy-Free Icing:

• 2 cups powdered sugar
• 1/2 cup (113g) vegan butter, room temperature
• 1 teaspoon vanilla extract

Alternative Cream Cheese Frosting (optional):

• 1/2 cup dairy-free cream cheese, softened
• 1 cup powdered sugar

Instructions

 

• Prep: Grease a medium bowl with olive oil or coconut oil and set aside. Make sure the vegan butter for the dough is melted and cooled to room temperature.
• Activate the yeast: Heat the dairy-free milk in a microwave-safe bowl until it reaches 110°F. Use a food thermometer to measure accurately – too hot or too cold and the yeast will not activate. Add 1 tablespoon of coconut sugar and the extra 1 tablespoon of flour. Gently whisk together, then sprinkle the yeast on top. Mix lightly with a wooden spoon. Cover and let sit in a warm area for 10 minutes, until foamy and bubbly.
• Make the dough: Pour the activated yeast mixture into a large bowl or stand mixer with the dough hook. Add the remaining sugar, applesauce (or dairy-free yogurt), melted vegan butter, and vanilla extract. Mix on medium speed until combined. Add about half of the flour and mix until it starts to incorporate. Add the remaining flour and mix until a shaggy dough forms. Lightly flour a clean surface, turn out the dough, and knead for 2 to 4 minutes until smooth and not sticky.
• First proof: Place the dough into the greased bowl, cover with a cloth or plastic wrap, and set in a warm area for 1 hour until doubled in size. A good option is the oven with the light on (oven turned off).
• Prep the filling and pan: While the dough rises, grease a large casserole dish with oil. In a small bowl, mix together the cinnamon and sugar for the filling. Set both aside.
• Roll and fill: Once the dough has doubled, lightly punch it down. Flour a clean surface and the rolling pin. Roll the dough into a large rectangle approximately 12 inches by 18 inches. Spread the softened vegan butter evenly to the edges. Sprinkle the cinnamon sugar mixture evenly over the top. Do not add the vegan heavy cream yet.
• Roll and slice: Roll the dough tightly away from you into one long log. Slice into 12 even rolls using thin twine, unflavored dental floss, or a pizza cutter. Place the rolls into the prepared baking dish.
• Second proof: Cover the rolls with a clean towel and place near or on top of the oven while it preheats to 350°F. Let the rolls rise for 30 minutes.
• Bake: Pour the vegan heavy cream into the crevices between the rolls. Bake for 20 to 22 minutes, until lightly golden on top. Remove from the oven and let cool for 5 to 10 minutes.
• Make the icing: Beat the room-temperature vegan butter in a bowl or stand mixer for about 2 minutes until light and fluffy. Add powdered sugar and vanilla extract, and beat until smooth, scraping down the sides as needed.
• Ice and serve: Spread the icing generously over the warm rolls. Serve immediately.
If using cream cheese frosting: Beat the softened dairy-free cream cheese and powdered sugar together until smooth. Spread over warm rolls and enjoy.

Notes

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Reheat: Warm on a parchment-lined baking sheet at 350°F for 5 to 7 minutes.
• Freezer: Freeze baked rolls in an airtight container. Reheat in the oven until warmed through.

Overnight Option

Complete through Step 8 (second rise). After the rolls have rested for 20 to 30 minutes, cover tightly and refrigerate overnight. The next morning, place the covered rolls in a cold oven with only the oven light on for 20 to 25 minutes to warm up. Remove from oven, preheat the oven to 350°F, and let the rolls rest near the oven while it heats up. Add the vegan heavy cream to the crevices, then bake as directed.

Notes

• Bread flour can be substituted for all-purpose flour for a slightly fluffier texture.
• Dairy-free yogurt can be used in place of applesauce for a richer dough.
• Vegan heavy cream can be omitted if unavailable – rolls will still be delicious.
• Pizza cutter method: slice the dough into 1.5-inch strips and roll each one individually for even, beautiful spirals.
• Do not use Bob’s Red Mill 1:1 gluten-free flour in this recipe – texture will not be correct.
• If dough is sticky while kneading by hand, add extra flour a little at a time until smooth.

Nutrition (Per Roll, with Icing, Made with Vegan Butter)

Calories: 362 | Sugar: 35.2g | Sodium: 96.1mg | Fat: 4.5g | Saturated Fat: 0.9g | Carbohydrates: 72.4g | Fiber: 3.3g | Protein: 7.6g | Cholesterol: 0mg

Nutrition information is estimated and may vary depending on specific ingredients used. This post is for informational purposes and is not medical or nutritional advice.