These vegan cinnamon rolls are some of the best you’ll ever have. Even non vegans will love them. They are ridiculously soft and fluffy thanks to a simple Japanese baking trick called tangzhong. Top with vanilla or maple glaze or your favorite frosting on top!
These vegan cinnamon rolls are the softest, most pillowy cinnamon rolls I’ve ever made! The secret is a Japanese baking technique called tangzhong.
Basically, you cook a small amount of flour and plant milk into a paste before mixing the dough, that traps the moisture in when baking. The result is a pull-apart cinnamon roll that’s almost impossibly soft, with a dairy-free cream cheese frosting or maple glaze that can be easily made in the microwave.
Now, I’ve made a lot of vegan cinnamon rolls, including more simpler versions; but once I tried the tangzhong method with bread flour, there was no going back. These are richer, fluffier, and they stay soft the next day in a way that standard recipes don’t. The extra 3 minutes on the stove is absolutely worth it.
Why Tangzhong Makes Better Cinnamon Rolls
Tangzhong is a technique from Japanese milk bread baking. You cook a small portion of the flour with liquid over the stove until it forms a thick, pudding-like paste. When this paste gets mixed into the dough, this moisture results in a softer, more tender cinnamon rolls and stays fresher for longer.
I tested these side by side with tangzhong and without. The tangzhong batch was noticeably softer, even 24 hours later. So, if you’ve been disappointed by homemade cinnamon rolls that go dry by the next morning, give it a try with this method.
Ingredient Notes & Substitutions
For a full set of ingredients and measurements, refer to the recipe card.
Bread flour: The higher protein content (compared to all-purpose) is what gives these rolls their chewy, structured crumb. It’s essential for the tangzhong method to work its magic.
Soy milk: I used this in both the tangzhong and the dough. Soy milk’s higher protein helps build structure. If you need a substitute, almond milk works but produces a slightly less fluffy roll.
Vegan butter: Goes into the dough and the filling. It gives the rolls richness without dairy. Coconut oil works at a 1:1 swap but produces a denser texture.
Active dry yeast: This is what makes the dough rise. Make sure yours is fresh and not stale.
Brown sugar + cinnamon: The filling. I sift the cinnamon over the brown sugar for even distribution.
Powdered sugar: For the vanilla glaze. If you’re going with the dairy-free cream cheese frosting instead, you won’t need this. You can also use maple glaze or icing if you prefer a maple flavor.
How to Make these Vegan Cinnamon Rolls
For a full set of instructions, measurements, and times, refer to the recipe card below
Step 1: Make the Tangzhong and Dough
Start by making the tangzhong: whisk flour and soy milk together in a small saucepan over medium heat until it thickens into a smooth, pudding-like paste. Let it cool slightly, then combine it with the rest of the wet ingredients. Mix your dry ingredients in a separate bowl, bring everything together, and knead in cubes of vegan butter until the dough is soft and tacky. It should stick to your fingers a little. That’s how you know you’ll get soft rolls.
Step 2: Rise and Roll
Cover the dough and let it rise until doubled, about 1-2 hours depending on your kitchen temperature. Once it’s puffy, punch it down, roll it out into a large rectangle, and spread the filling: melted vegan butter first, then the cinnamon-brown sugar mixture. Roll it up tightly from the long edge, then slice into 9 equal pieces. I use dental floss for clean cuts because a knife tends to crush the layers.
Step 3: Cut and Bake
Arrange the rolls in a parchment-lined pan, cover, and let them proof again until they’re puffed and pressing against each other. Bake at 350°F for about 35 minutes. While they’re cooling, whisk together the vanilla glaze: powdered sugar, a splash of plant milk, and vanilla. Drizzle it on about 10 minutes after they come out of the oven, when they’re still warm enough to absorb the icing but cool enough to hold it. Easy as that!
What I Learned Making These Vegan Cinnamon Rolls (So You Don’t Have To)
The dough should feel sticky. Resist the urge to add more flour. A slightly tacky dough is what gives you soft rolls. Every time I’ve added extra flour “just to make it easier to handle,” the rolls came out denser and tougher. Leave it sticky.
Sift the cinnamon. I use a small sifter to distribute the cinnamon over the brown sugar instead of sprinkling by hand. It sounds fussy, but it prevents bare spots and clumps. Even distribution means every bite of every roll tastes the same.
Soy milk makes the fluffiest dough. I developed this recipe with soy milk because its higher protein gives the dough more structure. I’ve also tested it with almond milk. It works, but the rolls are slightly less fluffy. If you are using almond milk, add 2 extra tablespoons of vegan butter to compensate, or reduce the milk by 2 tablespoons.
Bread flour matters here. The higher protein content creates a chewier, more structured roll that holds the filling without falling apart. If you need gluten-free, use a GF all-purpose blend with xanthan gum (or add 1 teaspoon). The GF dough will be softer, more like a thick batter. Mix well, no heavy kneading needed. Do not use almond flour as a swap. It requires a completely different recipe base and will not work here.
Coconut oil works, but with a trade-off. I’ve tested both vegan butter and coconut oil at 1:1. Coconut oil gives a slightly denser texture. If using it in the dough, add 1–2 tablespoons extra soy milk. For the filling, use it in its soft state (not melted) and mix it with the brown sugar and cinnamon before spreading.
How to Store Vegan Cinnamon Rolls
These rolls are best served warm, straight from the oven. Leftovers keep well for 2–3 days in an airtight container at room temperature. The tangzhong method helps them stay softer than standard rolls, but they’ll still benefit from a 15-second microwave reheat before serving.
To freeze, wrap individual rolls in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature for a couple hours, then microwave briefly to warm through.
What to Serve with Vegan Cinnamon Rolls
These are a showstopper on their own, but if you’re building a full brunch spread, here are some of my favorite pairings:
- A warm bowl of microwave cinnamon apples on the side with same cozy flavors, zero extra effort
- A savory contrast like my cheesy tofu scramble to balance all that sweetness
- For a holiday breakfast, pair with vegan eggs benedict and fluffy dairy-free pancakes
- If you love cinnamon, also try my gluten-free cinnamon apple bread!
Recipe Card
Equipment
- 1 a small saucepan, whisk, large mixing bowl, measuring cups and spoons, and a stand mixer with a dough hook (or you can knead by hand on a floured surface) For the tangzhong and dough
- 1 a rolling pin, dental floss or unflavored thread (for cutting clean slices), and a small sifter for the cinnamon. For shaping
- 1 8×8 pan (for 9 thick rolls)
Ingredients
- ¼ cup bread flour For tangzhong
- ⅔ cup soy milk For tangzhong
- ¾ cup soy milk For the cinnamon roll dough
- ¼ cup cane sugar For the cinnamon roll dough
- 1 teaspoon salt For the cinnamon roll dough
- 3 ¼ cup bread flour For the cinnamon roll dough
- 2 teaspoons yeast For the cinnamon roll dough
- ¼ cup vegan butter For the cinnamon roll dough
- ½ cup soft brown sugar For the filling
- 2 tablespoons cinnamon For the filling
- ⅓ cup vegan butter For the filling
- 1 cup powdered cane sugar For the icing
- 2 tablespoons soy milk For the icing
- 1 teaspoon vanilla extract For the icing
Instructions
- First prepare the tangzhong: Combine flour and soy milk in a saucepot. Whisk well until there are no lumps.
- Set the mixture over the stove and cook until thickened, like a pudding, over medium-high heat.
- Next, Prepare the dough: Transfer the tanghzingh into a large bowl.
- Add soy milk. Whisk well to combine. This will lower the temperature of your tangzhong, so it will not ruin your yeast.
- Once your mixture is smooth, add cane sugar, salt, bread flour, and yeast. You can stir this with a wooden spoon or knead it using a standing mixer. Do it for 10 minutes or until the dough is smooth.
- Add vegan butter and work it into the dough. The dough will be a bit sticky, but it should be like that.
- Transfer the dough into the clean bowl, slightly greased with some oil. Cover the dough with plastic foil and let it rise at a warm spot for 1 to 2 hours or until doubled in size. It depends on the room temperature.
- Once the dough has doubled, punch down the dough and remove the air.
- Roll out the dough to a 12x18-inch rectangle.
- Brush the dough with the melted and cooled vegan butter.
- Fill up the rolls: Sprinkle the vegan butter with soft brown sugar and cinnamon. You can use a small sifter for the cinnamon.
- Roll the cinnamon rolls:
- Roll the dough into a firm log, by length, so start from the longer side.
- Cut the dough into 9 cinnamon rolls. The best way to do it is with dental floss. It is easier than using a knife. Tie the dental floss around the dough, then pull the opposite ends to cut the roll.
- Place the rolls in a paper-lined 8x8-inch baking dish.
- Cover the cinnamon rolls with a clean kitchen towel and let them rise for 45 minutes.
- Baking: Preheat oven to 350F. Bake the cinnamon rolls for 30-35 minutes.
- Once the cinnamon rolls are baked, set them aside to cool down.
- In the meantime, make the icing.
- Combine powdered cane sugar, soy milk, and vanilla extract. Stir until combined.
- Drizzle the cinnamon rolls with the prepared icing.
Notes
- You can cut the dough log into 9 or 12 cinnamon rolls. If you cut to 12 rolls, then use a 9x13-inch baking dish. Also, reduce the baking time to 20-25 minutes.
- I have tested this recipe with almond milk. If you plan to use almond milk, then add 1-2 extra tablespoons of Vegan butter or reduce milk by 2 tablespoons. Dough with the almond milk will be less fluffy because the almond milk has less protein.
- For this, I used the bread flour. If you are thinking about GF flour instead of bread flour, here is how to use it: You cannot do a direct swap with bread flour. Use a gluten-free all-purpose blend WITH xanthan gum (or add it yourself, 1 teaspoon). Dough with the GF flour mix will be softer and more like a thick batter than classic dough. With GF flour, you can just mix the dough well. There is no need for heavy kneading.
- If you think about using almond flour, this version is the most dense, and it is not adjustable with the given recipe. It is a completely different recipe, so do not use the given recipe base.
- I tried vegan butter and coconut oil. The coconut oil can give a slightly denser texture. You can use 1:1 (¼ cup vegan butter or ¼ cup coconut oil), but add some soy milk, 1-2 tablespoons, because coconut milk lacks water.
- If you want to use coconut oil in filling, do not melt it, but use it in a soft state. For the filling, I combined soft coconut milk with light brown sugar and cinnamon, then spread it all over the dough.
Nutrition
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