Cinnamon Rolls

Nut-free option, Soy-free option

These ooey-gooey cinnamon rolls are absolute perfection. They’re loaded with vegan butter and cinnamon-sugar goodness, then topped with a vanilla glaze for the ultimate cinnamon rolls.

Cinnamon rolls are a beloved classic baked treat that combine the comforting flavors of sweet cinnamon and soft, fluffy dough. These irresistible pastries are often enjoyed as breakfast, brunch, or dessert. The signature swirls of cinnamon-sugar filling and the rich, gooey glaze on top make them a favorite indulgence for many.

The process of making cinnamon rolls involves preparing a simple dough, rolling it out into a rectangle, spreading a mixture of butter, brown sugar, and cinnamon over the surface, then rolling it up tightly into a log. The log is sliced into individual rounds, which are placed in a baking dish and allowed to rise until doubled in size. After baking in the oven, the rolls emerge golden brown, fragrant, and oozing with caramelized filling.

Cinnamon rolls are often served warm, with a drizzle of creamy glaze that adds a touch of sweetness and a hint of vanilla. The contrast between the tender, buttery layers of dough and the sweet-spicy cinnamon filling creates a delightful sensory experience. These treats are perfect for special occasions, lazy weekend mornings, or any time you’re craving a comforting and indulgent baked good.

While the classic version is always a hit, creative variations of cinnamon rolls can also be found. Some people add chopped nuts, raisins, or even a cream cheese swirl to the filling for extra flavor and texture. Whether enjoyed as a solo treat or shared with friends and family, cinnamon rolls have an enduring appeal that brings warmth and happiness to every bite.

PREP TIME: 40 minutes, plus inactive time for rising

COOK TIME: 18 to 22 minutes

YIELD: 12 cinnamon rolls

INGREDIENTS:

FOR DOUGH

• 1 cup warm nondairy milk (heated to 100 to 110°F [37 to 43°C])
• 4 tbsp (48 g) granulated sugar, divided
• 2¼ tsp (1 [7-g] packet) active dry yeast
• 2¾ to 3¼ cups (343 to 406 g) all-purpose flour
• 1 tsp salt
• 5 tbsp (70 g) vegan butter, cut into 4 pieces, at room temperature

FOR RISING

• 1½ tsp (7 ml) canola oil

FOR FILLING

• ¾ cup (165 g) packed light brown sugar
• 2 tbsp (16 g) ground cinnamon
• ½ cup (113 g) vegan butter, at room temperature

FOR GLAZE

• 3 tbsp (42 g) vegan butter, at room temperature
• 1½ cups (187 g) powdered sugar
• 1 tsp pure vanilla extract
• 1 tbsp (15 ml) nondairy milk

INSTRUCTIONS:

1. Make the dough: In a small bowl, whisk warm milk with 1 tablespoon of granulated sugar. Sprinkle yeast on top and whisk until mostly dissolved. Set aside for 5 to 10 minutes until foamy.
2. In a stand mixer or large bowl, stir together 2¾ cups of flour, salt, and remaining 3 tablespoons of sugar. Add butter and beat until incorporated. Add foamy yeast mixture and mix until a soft dough forms.
3. Knead the dough: Add up to ½ cup more flour if needed to prevent sticking. Knead in the mixer or by hand for 5 to 7 minutes until dough is smooth and elastic.
4. Rise the dough: Coat a large bowl with canola oil. Form dough into a ball, place in the bowl, and turn to coat. Cover with a towel and let it double in size, about 1 hour.
5. Prepare the filling: Stir together brown sugar and cinnamon in a small bowl. Set aside.
6. Fill and shape the rolls: Butter a 9 x 13–inch baking dish. Roll out the dough into a large rectangle. Spread butter evenly over the dough, then sprinkle cinnamon sugar mixture evenly. Roll dough into a log and cut into 12 pieces. Place rolls in the pan, cover, and let rise until doubled, 30 minutes to 1 hour.
7. Preheat and bake: Preheat the oven to 350°F (180°C). Bake the rolls for 18 to 22 minutes until golden brown.
8. Make the glaze: Mix butter, powdered sugar, vanilla, and milk until well combined. Adjust consistency with more milk if needed.
9. Glaze and serve: Once rolls are out of the oven, spread glaze evenly over them. Serve warm or at room temperature.