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Vegan Cinnamon Rolls on a cooling wire rack topped with vanilla glaze
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Vegan Cinnamon Rolls (Tangzhong Method)

These soft and fluffy vegan cinnamon rolls use the tangzhong method for the most pillowy, pull-apart dough that stays soft even the next day. Makes this a perfect treat for weekend brunch or a make-ahead breakfast.
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword dairy-free cinnamon rolls, tangzhong cinnamon rolls, vegan cinnamon rolls
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 9 people
Calories 420kcal
Author Sireesha A.

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

Recipe notes/tips:
  • 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.
Milk swap:
  • 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.
Flour swap:
  • 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.
Oil/fat swap:
  • 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

Serving: 1roll | Calories: 420kcal | Carbohydrates: 69g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Fiber: 2g