Irresistibly Fluffy Vegan Cinnamon Rolls with Tangy Cream Cheese Frosting
Vegan Cinnamon Rolls are a heartwarming treat, a labor of love that transforms simple ingredients into something truly extraordinary. This recipe, perfected over months, delivers an ethereal dough swirled with a rich, buttery brown sugar and cinnamon filling, crowned with a luscious, tangy vegan cream cheese icing. Forget the refrigerated tubes; these are the real deal, promising a breakfast experience worthy of any celebration. Inspired by my popular vegan dinner rolls, these homemade vegan cinnamon rolls are not just plant-based; they are outstanding, designed to fill your kitchen with an aroma that signals pure bliss and deliver an unforgettable taste.
Making cinnamon rolls, whether traditional or vegan, is often considered a labor of love. It involves working with yeast dough, which demands a bit of time, patience, and a delicate touch. However, your efforts will be generously rewarded. As these sweet treats bake, your entire kitchen will be enveloped in the comforting scent of cinnamon and warm dough. The true reward, of course, comes with that first incredible bite of a freshly baked, tender vegan cinnamon roll.
While the rich cinnamon filling and the indulgent vegan cream cheese frosting often steal the spotlight, the foundation of an exceptional cinnamon roll lies in its dough. For this recipe, I’ve developed an outstanding dough that’s inspired by the famous Japanese milk bread technique. This unique method results in a sweet, cloud-like dough that boasts superior softness and moisture, and even stays fresh for longer than typical bread or cinnamon rolls, thanks to a special ingredient: the Tangzhong starter.
What Is Tangzhong and Why Use It for Vegan Cinnamon Rolls?
Tangzhong is an ancient and brilliant technique used in yeast bread making that originates from Asian baking traditions. It involves cooking a small portion of the flour with liquid (in our case, soy milk and water) to pre-gelatinize the starches. While “pre-gelatinize” might sound intimidatingly scientific, its effect is wonderfully simple and transformative for your vegan cinnamon roll dough.
Essentially, by cooking the flour and liquid into a thick paste (similar to a pudding or slurry), the flour is able to absorb and retain significantly more moisture than it would if simply added dry to the dough. This extra hydration is locked into the dough, leading to an incredibly soft, moist, and elastic texture. The resulting vegan cinnamon rolls will have that coveted cloud-like tenderness, a delicate chew, and a remarkable ability to stay fresh and soft for an extended period compared to rolls made with traditional dough methods. Many beloved Chinese, Taiwanese, and Korean breads utilize Tangzhong, but it gained widespread popularity through the exquisite Japanese milk bread, also known as Hokkaido milk bread. Applying this technique ensures your vegan cinnamon rolls reach their ultimate potential in softness and flavor.
Essential Ingredients for Perfect Vegan Cinnamon Rolls
Please note that this section provides important insights into the ingredients. For the FULL recipe, including precise amounts and detailed instructions, please scroll down to the comprehensive recipe card below.
For the Tangzhong Starter:
- Bread flour: Chosen for its higher protein content compared to all-purpose flour. This extra protein is crucial for developing gluten, which gives the dough its elasticity, structure, and chewy yet tender texture, especially when combined with the Tangzhong method.
- Soy milk: My preferred plant milk for this recipe due to its higher protein content, which further supports the dough’s structure and richness. Other plant milks like oat milk or cashew milk can also work, but opt for those with higher protein if possible.
- Water: Used alongside soy milk to create the ideal consistency for the Tangzhong paste.
For the Vegan Cinnamon Roll Dough:
- Bread flour: Continues to be the star for the main dough, ensuring optimal texture and strength.
- Brown sugar: I recommend light brown sugar for its subtle caramel notes and added moisture, which contributes to the overall tenderness of the rolls.
- Instant yeast: This type of yeast can be added directly to the dry ingredients without prior proofing, making the process more straightforward. If you’re unsure about your yeast’s freshness, learn how to test yeast before you begin.
- Sea salt: Essential for balancing the sweetness and enhancing the overall flavor profile of the dough.
- Ground cinnamon: A small amount is added directly to the dough for a hint of warmth and spice that complements the filling.
- Soy milk: Needs to be warm to the touch (ideally between 110°F to 120°F) to properly activate the yeast. As with the Tangzhong, soy milk’s protein content is beneficial for the dough.
- Vegan butter: Melted vegan butter adds richness and contributes to the soft, tender crumb of the cinnamon rolls.
For the Irresistible Filling:
- Brown sugar: Provides the classic sweet, molasses-rich flavor that is synonymous with cinnamon rolls.
- Vegan butter: Melted to create a smooth, buttery base for the filling that adheres perfectly to the dough.
- Ground cinnamon: The star spice of the filling, ensuring that signature aromatic warmth.
- Flour: A small amount of flour in the filling helps prevent it from oozing out during baking, ensuring a neatly contained, luscious swirl within each roll.
For the Dreamy Cream Cheese Frosting:
- Vegan cream cheese: Crucial for that signature tangy, creamy frosting. Ensure it’s at room temperature for easy blending and a smooth consistency.
- Vegan butter: Contributes to the richness and luxurious texture of the frosting.
- Vanilla extract or vanilla paste: Adds depth and a lovely aromatic note to the sweet and tangy frosting.
- Sea salt: A pinch helps to cut through the sweetness and enhance all the flavors.
- Powdered sugar: Also known as confectioners’ sugar. Sift it thoroughly after measuring to guarantee a completely lump-free, silky-smooth frosting.
- Cornstarch: A secret ingredient that helps to stabilize the vegan cream cheese frosting, especially in warmer conditions, ensuring it stays beautifully thick and spreadable.
Which Type of Cinnamon Is Best for Baking?
The type of cinnamon you choose can significantly impact the flavor profile of your cinnamon rolls. There are two main categories: cassia cinnamon and Ceylon cinnamon. Within the cassia family, you’ll commonly find Indonesian, Chinese, and Saigon varieties.
Saigon cinnamon is often considered the most flavorful and aromatic of the cassia varieties, boasting a potent, sweet, and spicy kick that stands out beautifully in baked goods. It’s an excellent choice if you want your cinnamon rolls to truly pop with spice. Indonesian cinnamon is the most widely available cassia variety and offers a warm, familiar flavor, making it a reliable and delicious option. Ceylon cinnamon, sometimes called “true cinnamon,” is rarer and more expensive, providing a milder, more delicate, and subtly sweet flavor with floral notes. While excellent, its subtle profile might get overshadowed by the other bold flavors in a cinnamon roll. Chinese cinnamon, on the other hand, typically has a very strong, sometimes slightly bitter taste and is primarily used for medicinal purposes rather than sweet baking.
For these vegan cinnamon rolls, I recommend using a high-quality Indonesian or, if you can find it, Saigon cinnamon for that classic, robust cinnamon flavor that everyone loves.
How to Master These Vegan Cinnamon Rolls: Step-by-Step Guide
Be prepared to dedicate a good block of time for this recipe. While none of the steps are overly complicated, making homemade yeast rolls is a process that requires attention to detail and patience. Your efforts will be well worth it!
Part 1: Preparing the Tangzhong Starter
1. Cook the mixture: In a small saucepan, whisk together the bread flour, soy milk, and water until no lumps remain. Place the pan over medium-high heat and continue to stir continuously. The mixture will rapidly thicken, transforming into a thick, pudding-like consistency or a dense slurry, usually within 1 to 2 minutes. Remove it immediately from the heat once thickened.
2. Chill: Transfer the cooked Tangzhong into a small bowl. Allow it to cool down for approximately 10 minutes in the refrigerator. This step can be done while you gather the rest of your ingredients for the dough.
Part 2: Crafting the Vegan Cinnamon Roll Dough
3. Combine dry ingredients: In the bowl of a stand mixer, whisk together the bread flour, brown sugar, instant yeast, sea salt, and ground cinnamon until well combined.
4. Add wet ingredients: Form a small well in the center of your dry ingredients. Slowly pour in the warm soy milk, melted vegan butter, and the cooled Tangzhong mixture. Using a spatula or wooden spoon, stir until the ingredients are just incorporated and a shaggy dough forms.
5. Rest the dough: Cover the mixer bowl with a clean kitchen towel and allow the dough to rest for about 10 minutes. This resting period allows the flour to fully hydrate and the gluten to begin relaxing.
6. Knead to perfection: Attach the dough hook to your stand mixer and knead the dough for a full 15 minutes on medium speed (for KitchenAid mixers, this is typically speed 4). You might need to pause occasionally to scrape down the sides of the bowl. The dough will likely be sticky at first. If it’s excessively sticky after 5 minutes of kneading, you may add up to 2 additional tablespoons of bread flour, one tablespoon at a time, until it becomes more manageable. The goal is a smooth, elastic dough that forms slight dimples and has a bit of tension when gently pulled. Once kneading is complete, gently stretch the dough up and onto itself, then pull or roll it into a smooth, cohesive ball.
7. First rise (proof): Lightly grease the mixing bowl with a little oil. Place the dough ball back into the greased bowl, then cover it with a kitchen towel. Allow the dough to rise in a warm, draft-free area on your counter for at least 1 hour, or up to 90 minutes. Alternatively, for a slower, deeper flavor development (and convenience), you can refrigerate the dough overnight for 8-12 hours. The dough should visibly double in size during this first rise.
8. Roll out the dough: Gently punch down the risen dough to release the air. Then, pull the sides of the dough into the center and fold it over itself a few times. Turn the dough out onto a lightly floured surface. Using a rolling pin, carefully roll the dough into a uniform 12 x 12 inch square. If your kitchen is warm, chilling the dough in the refrigerator for 15 minutes before rolling can make it much easier to handle.
Part 3: Preparing the Filling and Assembling the Rolls
9. Make the cinnamon filling: In a separate small mixing bowl, combine the brown sugar, melted vegan butter, ground cinnamon, and flour. Stir these ingredients together until they form a cohesive, crumbly paste.
10. Form the dough into a log: Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, making sure to go all the way to the edges. Gently pat the filling to help it adhere. Starting from one side (I find rolling from right to left easiest), carefully and tightly roll the dough over itself, creating a firm log. Once rolled, use a large spatula or bench scraper to carefully lift the dough log onto a baking sheet. Place it in the freezer for 10 minutes; chilling the log slightly before cutting makes for much cleaner, more defined rolls.
11. Cut the rolls: Remove the chilled dough log from the freezer. You can gently mark the log to ensure 9 equally sized pieces. For the cleanest cuts, use unflavored dental floss by sliding it under the log, crossing the ends over the top, and pulling to slice through. Alternatively, a sharp serrated knife works well. Cut the log into 9 uniform pieces.
12. Second rise (proof) and preheat: Lightly grease a 9-inch square or round baking pan. Arrange the cut cinnamon rolls in the prepared pan, ensuring they are spaced evenly to allow room for them to expand during their second rise. Cover the pan with a kitchen towel and let the rolls rise for about 45 minutes in a warm spot. During the last 15 minutes of this rising time, preheat your oven to 350ºF (180°C).
13. Bake the rolls: Place the pan in the center of your preheated oven and bake for 25 minutes. Keep an eye on them; if the tops start to brown too quickly, loosely tent the pan with aluminum foil for the last 5-10 minutes of baking. Once baked to a beautiful golden brown, remove the rolls from the oven and let them cool in the pan on a wire rack for 10 minutes before applying the frosting.
Part 4: Whipping Up the Tangy Cream Cheese Frosting
14. Cream the butter and cream cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature vegan butter and vegan cream cheese together for about 2 minutes on medium speed. Continue until the mixture is completely smooth, light, and fluffy.
15. Add remaining frosting ingredients: Beat in the vanilla extract (or paste) and the pinch of sea salt. Gradually add the sifted powdered sugar and the sifted cornstarch, mixing on low speed until combined, then increase to medium-high and beat for about 2 minutes until the frosting is fully incorporated, smooth, and fluffy. If time allows, refrigerate the frosting for at least 4 hours, or even overnight; chilling helps it firm up beautifully. However, it can also be used immediately, especially if applying to warm rolls.
What if I Don’t Want Cream Cheese Icing? (Substitutes)
While our tangy vegan cream cheese frosting is undeniably a fan favorite, there are excellent alternatives if you can’t find vegan cream cheese, prefer a different flavor profile, or want something simpler. For a rich and classic sweet topping, a vegan vanilla buttercream is a fantastic choice. Its smooth, buttery sweetness beautifully complements the spiced cinnamon rolls. If you’re looking for a quick and easy option, a simple glaze works wonders. To make it, whisk powdered sugar with a splash of plant milk (start with 1-2 tablespoons). Continue adding plant milk, a teaspoon at a time, until you achieve your desired consistency – whether it’s a thick drizzle or a thinner pourable glaze. A touch of vanilla extract can elevate this simple glaze significantly.
Tips for Ensuring Success with Your Vegan Cinnamon Rolls
Here are a few additional hints and tips to make your vegan cinnamon roll baking journey as smooth and successful as possible:
- Tangzhong timing: I always recommend making the Tangzhong first. This allows it to chill while you measure out and prepare the rest of your ingredients for the main dough, saving you time and ensuring it’s at the correct temperature when needed.
- Creating an ideal dough rising environment: Yeast doughs thrive in warm, draft-free conditions. If your kitchen is cool or prone to drafts, your dough may struggle to rise to its full potential. A great trick is to place the covered bowl of dough in your oven (turned OFF!) with just the pilot light on. The residual warmth from the pilot light creates a perfectly cozy environment for the yeast to work its magic.
- Handling sticky dough: If your dough feels particularly sticky or difficult to work with after the first rise, especially in a warm kitchen, don’t fret! Chilling the dough in the refrigerator for about 15 minutes before rolling it out can make a world of difference. The colder dough is firmer and less prone to sticking, allowing for easier handling and a cleaner roll.
- Preventing over-browning: Keep an eye on your cinnamon rolls during the final stages of baking. If they start to brown too quickly on top before they are fully cooked through, simply tent the baking pan loosely with aluminum foil for the last 5 to 10 minutes of the baking time. This will shield the tops from direct heat, allowing the rolls to cook evenly without burning.
How to Store Your Vegan Cinnamon Rolls
Because these delightful vegan cinnamon rolls are topped with a creamy, perishable cream cheese frosting, they must be stored in the refrigerator. Place them in an airtight container, and they will keep fresh for up to one week. For the best flavor and texture, allow the rolls to come to room temperature for about 30 minutes before enjoying. If you prefer them warm, gently heat them in the microwave for a few seconds – just enough to warm the dough without completely melting the delicious frosting.
Can I Freeze This Vegan Cinnamon Roll Recipe?
Absolutely! These vegan cinnamon rolls freeze beautifully, making them ideal for future enjoyment. You have a couple of options: you can freeze the baked rolls without the icing, wrapping them tightly in plastic wrap once cooled. Alternatively, if you want to freeze them already frosted, first place the baked and frosted rolls on a parchment-lined baking sheet and freeze them uncovered until the icing is completely solid. Once frozen, wrap each individual roll tightly in plastic wrap, then transfer them to a freezer-safe bag or container. They will maintain their quality in the freezer for up to 3 months. When you’re ready to indulge, simply transfer the frozen cinnamon rolls to the refrigerator to thaw overnight before serving or gently reheating.
Enjoy these incredible vegan cinnamon rolls, friends! If you make this recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Your feedback is always appreciated!
Vegan Cinnamon Rolls
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Ingredients
TANGZHONG:
- 2 tablespoons bread flour, 15g
- ¼ cup soy milk, (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 60mL
- 2 tablespoons water, 30mL
CINNAMON ROLLS:
- 3 cups bread flour, 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar, 50g
- 2 ¼ teaspoons instant yeast, about 1 packet
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¾ cup soy milk, not hot – warm to touch ranging between 110°F to 120°F (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 180mL
- ⅓ cup melted vegan butter, 69g
FILLING:
- ⅔ cup brown sugar
- 4 tablespoons melted vegan butter
- 1 tablespoon ground cinnamon
- 1 ½ tablespoons flour
FROSTING:
- 2 ounces vegan cream cheese, bring to room temperature
- 2 tablespoons butter
- 1 teaspoon vanilla extract or vanilla paste
- pinch of sea salt
- 1 cup powdered sugar, 120g, sifted
- 1 tablespoon cornstarch, sifted
Instructions
TANGZHONG:
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry.
- Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
CINNAMON ROLLS AND FILLING:
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast, sea salt and cinnamon. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes max on the counter in a WARM area OR overnight for about 8-12 hours in the fridge (I usually do overnight). If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- You may want to refrigerate the dough for about 15 minutes now. I find that working with it cold to roll is so much easier, especially if you live in a warm environment.
- On a floured surface and using your rolling pin, roll out your dough to a 12 inch x 12 inch square. Feel free to use your hand to gently stretch to the square.
- In a bowl, mix together the filling ingredients: the brown sugar, melted vegan butter, ground cinnamon and the flour until one cohesive mix.
- Spread your filling all over the top of the dough – going all the way to the edges. Pat it in.
- Rolling from the right side to the left (I find it easier this way), roll the dough tightly over and onto itself into a tight log. At this point, I use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes. Again, cutting the dough into the cinnamon rolls is so much easier cold!
- Remove your dough and you can gently mark off 9 equally shaped pieces on your log. Using unflavoured dental floss or a sharp serrated knife, cut the dough into 9 pieces.
- Place the 9 pieces into a buttered 9” square or round pan. Place the pieces evenly so that they can rise evenly (so try to space them out adequately.
- Cover and let rise for about 45 minutes.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- Bake your rolls for 25 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the rolls from the oven and let sit on the counter for 10 minutes. Cover with your frosting, pull, and enjoy!
FROSTING:
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 2 minutes or until incorporated. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. I’ve found that either way since it’s going on something warm, applying it right away is fine!
Notes
How to store: These cinnamon rolls will last for up to a week in the fridge; let them come to room temperature before you eat them, or warm them up in the microwave for a few seconds—just enough to heat them slightly without completely melting the frosting.
How to freeze: You can freeze vegan cinnamon rolls for up to 3 months. Either freeze them without the icing or place them on a parchment-lined baking sheet, freeze them uncovered until the icing is frozen sold, and then wrap them in plastic wrap. Let the cinnamon rolls thaw in the refrigerator before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.