Gooey Vegan Cinnamon Rolls

Gooey Vegan Cinnamon Rolls

Prep Time: 2 hrs 15 min Cook Time: 30 min Total Time: 2 hrs 45 min Servings: 8

Alright - do I really need to sell any of you on cinnamon rolls? Let alone cruelty-free cinnamon rolls? Let’s pretend for a moment that I do! While there is definitely a time and place for those premade cinnamon rolls that come in an exploding can, sometimes you just want an ooey-gooey, homemade cinnamon roll fresh out of the oven - which is exactly what led us to create this recipe! We are absolute cinnamon roll fanatics, and as a result, we’ve worked long and hard to perfect every aspect of these incredible homemade cinnamon rolls - from the incredible fluffiness of the rolls themselves (trust us, they are definitely worth the patience!) to the decadent cinnamon swirl (including our secret ingredient - molasses!) to the rich, creamy icing! Whether you are whipping together a special holiday treat or just want to treat yourself on a Tuesday morning, you can’t go wrong with one (or two!) of these gooey homemade cinnamon rolls! We know you’ll love them as much as we do (because who doesn’t love a fluffy homemade cinnamon roll?)!



For Dough:

  • 1/2 cup warm water

  • 1 tbsp quick-rise yeast

  • 2 tsp + 1/4 cup cane sugar

  • 1/2 cup unsweetened almond milk

  • 4 tbsp vegan butter

  • 1 tsp salt

  • 2 vegan eggs

  • 4 cups all-purpose flour

  • 1 tsp vegetable oil

For Filling:

  • 2 tsp cinnamon

  • 1/2 cup brown sugar

  • 2 tbsp vegan butter

  • 1/4 tsp cloves

  • 1 tbsp molasses

For Icing:

  • 2/3 cup powdered sugar

  • 1 tbsp unsweetened almond milk

  • 1/2 tsp vanilla


  1. Whisk 1/2 cup warm water, 1 tbsp yeast, and 2 tsp cane sugar in a medium-size mixing bowl and set aside for 10 minutes. The yeast should begin to grow until it resembles a creamy foam.

  2. While the yeast activates, add the almond milk, salt, 1/4 cup cane sugar, and vegan butter to a small saucepan and bring to a simmer. Once the sugar is fully dissolved, remove from heat and allow to cool completely.

  3. Once the milk mixture is cool, add the vegan eggs and whisk. Add this mixture to the yeast and mix until fully incorporated. Begin adding the flour 1/2 cup at a time, stirring continuously with a sturdy wooden spoon.

  4. When you begin to really struggle to mix with the spoon, dust your hands in flour and begin to knead the dough until a ball forms. Dust a clean surface with flour and place the dough onto it. Knead the dough for approximately 5 minutes, allowing the gluten to develop.

  5. Coat a large clean bowl with oil and place the dough into it. Cover the bowl with a clean dish towel and place in a warm part of your kitchen. Allow to rise for 1 hour.

  6. When the dough is almost done rising, add the filling ingredients to a small bowl and mix with a fork until the butter is fully incorporated and a sugary paste remains.

  7. Dust a clean surface with flour and turn your dough onto it. Lightly dust the dough with flour and use a rolling pin to roll the dough out into a large rectangle (approx. 12x10 inches). Evenly spread the filling mixture across the dough.

  8. Roll the long end of the dough over itself to create a log. Cut the log into 8 even pieces. Tip: Rather than using a knife to cut the dough, use a piece of dental floss! Simply drag it under the log to the halfway point, cross the two ends over the log and pull! Repeat until you have 8 even sections. This method is quick and easy and prevents smooshing the rolls.

  9. Place the rolls into a 9X13-inch baking pan and cover with a clean dish towel. Set in a warm part of your kitchen to rise for 1 hour (trust us, the patience is well worth it!).

  10. Preheat oven to 375° F (190° C). Once the rolls are done rising, place them in the pre-heated oven and bake for 30-35 minutes or until the rolls are golden on top. Tip: Due to how oven temperatures can vary, it is important that you keep an eye on the color as much as you do on the timer! What takes my oven 30 minutes may take your oven 20 or maybe 40 minutes! Keep an eye on them!

  11. Toward the end of the baking time, mix together the powdered sugar, almond milk, and vanilla. You are looking for a very thick icing consistency - if it is too runny, add a little more sugar; if it is clumpy, add a little milk (1/4 tsp at a time). Icing can be finicky, so be sure to make adjustments in very small increments!

  12. When the rolls are done, remove from oven and allow to cool for 5 minutes. Use an icing knife or the back of a spoon to thoroughly and evenly coat the rolls in the icing. Allow the icing a minute or two to melt and run down the sides before you dive in!

  13. Enjoy!