Perfectly Fluffy Vegan Cinnamon Rolls

Soft, gooey, and irresistibly fragrant, these vegan cinnamon rolls bring all the warmth and comfort you want in a sweet breakfast or snack. They have that melt-in-your-mouth texture you remember from traditional cinnamon rolls, made entirely plant-based. Even non-vegans will be impressed by how light, tender, and flavorful these rolls are.

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After many experiments, the secret to achieving the perfect rise and texture lies in combining aquafaba and tangzhong. Aquafaba (the liquid from chickpeas) replaces eggs, giving the dough structure and moisture, while tangzhong—a simple flour and water paste—creates a pillowy softness that keeps the rolls tender for days. Add a sweet cinnamon filling and a creamy vegan frosting, and you have a dessert or breakfast that feels indulgent yet surprisingly easy to make.

Whether you’re baking for a holiday, weekend brunch, or just because, these rolls are designed to impress. Let’s dive into the steps that will give you perfectly soft, fluffy, and flavorful vegan cinnamon rolls every time.

Ingredients You’ll Need

Tangzhong

• 1/4 cup bread flour
• 2/3 cup water

Dough

• 3/4 cup lukewarm soy milk (around 110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup aquafaba (or extra soy milk)
• All of the tangzhong from above
• 1/3 cup granulated sugar
• 6 tbsp vegan butter, softened
• 4 1/2 cups bread flour (plus extra for kneading)
• 1 tsp fine salt

Filling

• 3/4 cup packed brown sugar
• 2 tbsp ground cinnamon
• 1/3 cup vegan butter, softened

Vegan Cream Cheese Frosting

• 1 1/2 cups powdered sugar, sifted
• 1/4 cup vegan butter, softened
• 4 oz vegan cream cheese, softened
• 1/2 tsp vanilla extract
• Pinch of salt

Making the Tangzhong

The tangzhong is the foundation for soft, light cinnamon rolls. In a small saucepan, whisk together the bread flour and water until smooth. Place over medium heat and stir continuously until it thickens into a smooth paste. Remove from heat and let it cool for about 10 minutes before using.

Preparing the Dough

Using a Stand Mixer:

1. Combine the lukewarm soy milk and yeast in the mixing bowl. Let it sit 5–10 minutes until foamy.
2. Add aquafaba, sugar, cooled tangzhong, softened butter, bread flour, and salt. Mix with a paddle attachment on medium speed until a shaggy dough forms.
3. Switch to the dough hook and knead for 6–8 minutes until elastic and slightly tacky but not sticky. If needed, add extra flour 1–2 tbsp at a time.

By Hand:

1. Whisk soy milk and yeast in a large bowl and let it foam for 5 minutes.
2. Stir in aquafaba, sugar, cooled tangzhong, and softened butter to combine.
3. Add bread flour and salt, mixing until a shaggy dough forms using a wooden spoon or Danish whisk.
4. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Add extra flour as needed to prevent sticking.

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First Rise

Shape the dough into a ball and lightly oil a bowl. Place the dough in the bowl, turning to coat with oil. Cover with a damp towel or plastic wrap and leave in a warm spot for 1 hour, or until it has doubled in size. In colder kitchens, it may take up to 2 hours.

Shaping the Cinnamon Rolls

While the dough rises, mix the brown sugar and cinnamon for the filling and ensure the butter is softened. Grease a 9×13-inch baking pan or two 9-inch cake pans.

Once risen, roll the dough out on a floured surface into a roughly 14×20-inch rectangle. Spread softened butter evenly across the dough, then sprinkle the cinnamon sugar mixture over the top, gently patting it down.

Roll the dough from the long side into a tight log. Trim the ends slightly and cut into 12 even rolls using dental floss or a sharp knife. Arrange the rolls in the prepared pan(s) and cover. Let them rise again for 45–60 minutes until nearly doubled.

Baking and Frosting

Preheat the oven to 350°F while the rolls are finishing their second rise. Bake for 25–28 minutes, or until golden brown. If they brown too quickly, tent with aluminum foil.

While baking, prepare the frosting by beating together vegan cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.

Let baked rolls cool for 20 minutes before spreading the frosting generously on top. For a thicker layer of frosting, double the frosting recipe.

Overnight Preparation

You can prepare these rolls the night before. Line a baking pan with parchment, shape the rolls, cover tightly, and refrigerate. The next morning, let them sit at room temperature for 30–60 minutes until puffy, then bake as usual.

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