If cinnamon rolls are your favorites, you have to try these easy and delicious vegan cinnamon rolls which will have you drooling. These golden brown treats are both fluffy and crispy at the same time topped with a beautifully sweet maple frosting. They take less than 30 minutes to bake inside the oven and I know you'll adore them!
The smell of these cinnamon rolls while they're in the oven is one of the most amazing aromas on the planet and it's also a great mood-lifter!
I can't wait for you to try them. They're perfect for breakfast or supper and it's almost impossible not to like them. I'm not kidding and when you think they can't get any better, the maple glaze does the trick with its delicate sweetness and caramel-like aftertaste.
There are plenty of other dough-based recipes on the blog that you can try such as my vegan raspberry filled donuts, vegan Krispy Kreme style glazed donuts and vegan Spanish fried cinnamon sugar churros recipes are good places to start.
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Why You Will Love These Maple Cinnamon Rolls
- Delicious Topping - The maple syrup glaze makes these cinnamon rolls even more delicious. It is very similar to the toppings I made for my vegan maple pecan cake and vegan apple cinnamon cake recipes.
- Easy to Make - The method for this recipe is super easy to follow and you can't go wrong with it. All you need to do is make the dough, cut the rolls out and bake.
- The Best Texture - These cinnamon rolls are unbelievably light and fluffy and after being in the oven they also become quite crispy which is a nice bonus.
- Allergy Friendly & Plant Based - This vegan maple cinnamon rolls recipe is totally vegan and dairy free.
Ingredient Notes
- Soy milk - This will be warmed up and mixed with the yeast at the beginning of the dough-making process.
- Vegan butter - This will be used for the dough, the filling and also brushed on top of the cinnamon rolls. I love to use the Flora plant-based one as it tastes great on baked goods.
- Instant yeast - I haven't converted this recipe for fresh yeast or dry active yeast so I advise that you use instant (fast-acting) yeast which you can buy in most grocery stores. I also used this kind of yeast for my vegan pretzel sticks and it worked so well.
- Ground cinnamon - This is the main ingredient and it will be used as the filling, once the dough has risen. Feel free to use a little more than the recommended amount if you really love cinnamon.
- Maple syrup - This is what you'll need for the glaze. Using a higher quality grade of maple syrup will give you a better tasting glaze.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you're not the biggest fan of maple syrup flavors, you can omit the maple and add 1-2 Tablespoons of water to the glaze instead. You will end up with a glaze similar to the one in my vegan lemon olive oil cake which is also delicious.
- Although I haven't worked out the unit conversions myself and therefore haven't recommended it, if you know how to convert instant yeast to fresh yeast, feel free to use fresh yeast. This will work almost exactly the same and the outcome of the recipe will not be affected.
How To Make Vegan Cinnamon Rolls
For the full method, please refer to the recipe card at the bottom of this post.
1: Mix together the soy milk, melted vegan butter and sugar and warm it all up on the stove.
2: Add the instant yeast. Let it activate.
3: Add the dry ingredients and form a dough ball.
4: Knead the dough.
5: Brush the dough with olive oil if you wish.
6: Cover the dough and let it rise.
7: Take the risen dough out of the bowl and sprinkle flour onto a surface.
8: Roll out the dough and slice off the sides to form a rectangular shape.
9: Brush with vegan butter.
10: Sprinkle the cinnamon and sugar onto the butter.
11: Roll up the dough tightly.
12: Slice the roll into individual cinnamon rolls.
13: Grease a square baking tin with vegan butter.
14: Place the cinnamon rolls into the greased tray. Let them rise again, then bake.
15: Let the cinnamon rolls cool.
Expert Tips
Slicing the cinnamon rolls - There are two main ways that people like to slice cinnamon roll dough. The first way is to use a large, sharp knife and to slice them into equal pieces. Another way is to use unflavoured dental floss. You wrap it around the dough tightly, pull the ends of the strings and it should slice.
Serve them warm - These cinnamon rolls are best served warm, straight out of the oven. Once they cool down, they're still very tasty but I'd still place them in the oven again for a few minutes to warm them up.
Recipe FAQs
Yes you can! I used soy but feel free to use a different milk such as almond or oat milk.
Yes. Doing this will help the rolls to expand more in the oven and they will also be easier to remove when baked.
Store these cinnamon rolls, covered at room temperature for up to 2 days. To reheat, place in the microwave for about 10-20 seconds.
More Vegan Cinnamon Recipes That You Will Love
If you tried this Vegan Maple Cinnamon Roll Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Soft Vegan Cinnamon Rolls with Maple Frosting
Ingredients
For the dough:
- 250 ml soy milk
- 30 g granulated sugar
- 30 g vegan butter melted
- 2.5 teaspoons instant yeast
- 375 g all-purpose flour sifted
- Pinch of salt
- Olive oil optional
For the filling:
- 30 g vegan butter melted
- 2 teaspoons ground cinnamon
- 40 g brown sugar
For the topping:
- 1.5 Tablespoons vegan butter melted
- 80 g powdered sugar sifted
- 2 Tablespoons maple syrup
- 1 Tablespoon water
Instructions
Make the dough:
- Add the soy milk, granulated sugar and vegan butter to a small saucepan and place over a medium-low heat until the temperature reaches 40-45 degrees Celsius. It should be warm but not hot as the yeast will be killed.
- Pour the warm milk mixture into a large mixing bowl. Add the instant yeast.
- Let the yeast activate for 8-10 minutes. It will begin to bubble, and you will smell a yeasty aroma once it is ready.
- Next, gradually add the flour (about 100 grams at a time) and the salt. Mix it in until a sticky dough ball begins to form. You may not use all the flour.
- Place the sticky dough ball onto a lightly floured surface. Knead for 1-2 minutes but don’t over-knead.
- Drizzle a little olive oil into a clean bowl then place the dough ball into it. Cover the bowl with plastic wrap or a clean tea towel and store in a warm place for 55-65 minutes. The dough should double in size.
Make the cinnamon sugar filling:
- Take the risen dough out of the bowl and roll it out on a lightly floured surface into a long oblong shape that is about half a centimetre thick. Slice off the curved edges with a knife so that the dough is in a straight-edged rectangular shape.
- Brush the dough with melted vegan butter then add the cinnamon and brown sugar on top.
- From the nearest part of the dough to you, begin to roll the dough up tightly. Pinch the seam of the dough so that it does come apart.
- Use a very sharp knife to slice the dough into individual, 2-inch cinnamon rolls. Grease an 8-inch square baking tin with vegan butter, then place them a couple inches apart from each other inside the tin.
- Brush each of the rolls with vegan butter then cover again with plastic wrap or a clean tea towel to rise again for 15-20 minutes again while you preheat the oven.
Bake the cinnamon rolls:
- Preheat your oven to 177 Celsius (350F) and let the cinnamons rolls rise again until the oven is heated.
- Bake your cinnamon rolls for 20-25 minutes until they are golden brown on top. Allow them to cool then serve.
Make the maple topping:
- To make the maple frosting, simply add the powdered sugar to a bowl, then mix in the maple syrup and water. Spoon it over the cinnamon rolls and enjoy.
Video
Notes
- There are two main ways that people like to slice cinnamon roll dough. The first way is to use a large, sharp knife and to slice them into equal pieces. Another way is to use unflavoured dental floss. You wrap it around the dough tightly, pull the ends of the strings and it should slice.
- These cinnamon rolls are best served warm, straight out of the oven. Once they cool down, they're still very tasty but I'd still place them in the oven again for a few minutes to warm them up.
Tasha Salisbury says
These cinnamon rolls were really soft and the maple topping worked really well. THANK YOU!