Simple Vegan Recipes

Vegan Cinnamon Rolls

One of my favorite breakfast pastries! These vegan cinnamon rolls are soft, gooey and ooey, but best of all, really easy to make.

[日本語のレシピはここをクリック]

an image of vegan cinnamon rolls

Vegan Cinnamon Rolls

What’s not to love about cinnamon rolls? Soft fluffy rolls filled with cinnamon sugar and drizzled in sweet vanilla icing. These rolls are sure to make your weekend or holiday breakfast extra special.

And, this recipe is very easy to follow and make. The dough is not too sticky or wet, so it’s quite easy to handle. Even if you’re a novice at baking, I highly recommend you give these vegan cinnamon rolls a try!

Ingredients You Need

Here is a list of the ingredients you will need to make vegan cinnamon rolls.

  • dry yeast
  • soy milk
  • coconut oil
  • vanilla extract
  • sugar
  • flour
  • vegan butter
  • salt
  • egg replacer
  • cinnamon powder
  • powdered sugar

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Soy Milk – can be subbed with other types of plant-based milk, like almond or oat milk.

Sugar – I used cane sugar, but any type of granulated sugar will work.

Flour – use all-purpose flour if you have it. Since all-purpose flour is not common in Japan, I mixed bread flour 強力粉 and cake flour 薄力粉 . You could also make these rolls with just bread flour, but the texture will be slightly denser.

Egg Replacer – for baking, the best egg replacer I’ve found is Bob’s Red Mill Egg Replacer (sold on iHerb). You could also substitute it with flax egg (1 tbsp flaxseed mill + 3 tbsp water, mix well and place in fridge for 15 minutes). However, with flax egg, the texture will be less fluffy, more bread-like.

How To Make Vegan Cinnamon Rolls

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It is a 4-step process.

Step 1: Make the dough

Mix warm soy milk, dry yeast, and cane sugar in a large bowl. Let it sit for 5 minutes, then add melted coconut oil, vanilla extract, flour, egg replacer and salt. Mix to form a shaggy dough.

Turn the dough out onto a flat surface, and knead for 10 minutes.

Step 2: Proof the dough

Place the dough in a lightly greased bowl, cover and let it rise in a warm place for 60 to 90 minutes. The dough should double in size.

an image of cinnamon roll dough

Step 3: Make the rolls

On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in).

Spread melted vegan butter, and sprinkle cinnamon and cane sugar evenly.

an image of cinnamon roll dough with cinnamon and sugar

Starting from one of the short end, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces.

Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.

Step 4: Bake the rolls

In a preheated oven at 180C / 350 F, bake the rolls for 20 minutes, until lightly golden on top.

For the icing, mix powdered sugar, soy milk, and vanilla extract. Drizzle over the rolls while they are still warm.

an image of vegan cinnamon rolls

How To Store

These vegan cinnamon rolls are best served fresh, but they will keep at room temperature for 2 days, or in the refrigerator for 5 days. Store them in an airtight container once they are completely cooled.

Looking for other vegan breakfast options?

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Vegan Cinnamon Rolls

One of my favorite breakfast pastries! These vegan cinnamon rolls are soft, gooey and ooey, but best of all, really easy to make.
Prep Time30 mins
Cook Time20 mins
Resting Time2 hrs
Total Time2 hrs 50 mins
Course: Bread, Breakfast
Cuisine: Vegan
Servings: 6 servings

Ingredients

all cup measurements are US cup (slightly different from Japanese cup measurements; use millilitre and gram instead)

    Dough Ingredients

    • 1/2 cup (125 ml) almond milk
    • 1 tsp dry yeast
    • 2 tbsp (25g) cane sugar
    • 2 tbsp (30ml) coconut oil melted
    • 1/2 tsp vanilla extract
    • 1 egg replacer (like Bob's Red Mill Egg Replacer) see Ingredient Notes for alternative
    • 2 cups (240g) all-purpose flour or 180g bread flour + 60g cake flour
    • 1/4 tsp salt

    for the Filling

    • 1/2 tbsp vegan butter softened
    • 1/4 cup (45g) cane sugar
    • 1 tbsp cinnamon

    for the Icing

    • 1/2 cup (50g) powdered sugar
    • 1 1/2 tsp soy milk or any plant-based milk
    • 1/8 tsp vanilla extract

    Instructions

    • Mix warm soy milk, dry yeast, and cane sugar in a large bowl. Let it sit for 5 minutes, then add melted coconut oil, vanilla extract, egg replacer, flour, and salt. Mix to form a shaggy dough.
    • Turn the dough out onto flat surface, and knead for 10 minutes.
    • Place the dough in a lightly greased bowl and cover with a towel or cling wrap. Let it rise in a warm place for 60 to 90 minutes, until the dough double in size.
      an image of vegan dinner roll dough
    • On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in). Spread melted vegan butter, and sprinkle cinnamon and cane sugar evenly.
      an image of cinnamon roll dough with cinnamon and sugar
    • Starting from one of the short end, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces. Use a serrated knife to make even clean cuts.
    • Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.
    • In a preheated oven at 180C / 350 F, bake the rolls for 20 minutes, until lightly golden on top.
      an image of vegan cinnamon rolls
    • For the icing, mix powdered sugar, soy milk, and vanilla extract. Drizzle over the rolls while they are still warm. Serve while warm. Enjoy!
      an image of vegan cinnamon rolls

    ヴィーガン・シナモンロールのレシピ

    失敗なしの、しっとりシナモンロールの作り方を紹介します。

    ふっくら焼き上がったパン生地に、香ばしいシナモンの香りと甘いアイシングが格別な美味しさです!

    朝食やおやつにオススメのヴィーガン・シナモンロールを是非お試しください。

    an image of vegan cinnamon rolls

    必要な材料

    小麦粉 強力粉と薄力粉をブレンドします。無ければ、強力粉だけでも作れますが、薄力粉を混ぜた方がふっくらします。

    ドライイースト

    豆乳 他のプラントベースミルクでも代用可能です。

    ココナッツオイル

    バニラエキストラクト

    てんさい糖

    シナモンパウダー

    ヴィーガンバター又はマーガリン

    卵代用品 オススメはBob’s Red Mill Egg Replacer です。パンやお菓子を焼く際には、このEgg Replacer が一番美味しく、失敗なく焼けます。普段はiHerbかAmazonで買っています。無けれは、フラックス卵でも代用は可能ですが、若干、食感はずっしりとします。(フラックス卵の作り方はレシピカードの詳細にあります)

    レシピの詳細は下部のレシピカードをご覧ください

    an image of vegan cinnamon rolls

    ヴィーガン・シナモンロール

    失敗なしの、しっとりヴィーガン・シナモンロールの作り方を紹介します。ふっくら焼き上がったパン生地に、香ばしいシナモンの香りと甘いアイシングが格別な美味しさです!朝食やおやつにオススメのヴィーガン・シナモンロールを是非お試しください。
    Prep Time30 mins
    Cook Time20 mins
    Resting Time2 hrs
    Total Time2 hrs 50 mins
    Servings: 6

    Ingredients

    生地

    • 豆乳 125ml
    • ドライイースト 小さじ1
    • てんさい糖 大さじ2
    • ココナッツオイル 大さじ2 溶かし
    • バニラエキストラクト 小さじ1/2
    • 卵一個分のBob's Red Mill Egg Replacer フラックス卵でもOK(詳細は下部に)
    • 強力粉 180g
    • 薄力粉 60g
    • 塩 小さじ 1/4

    フィリング

    • ヴィーガンバター、溶かし 大さじ1/2 ヴィーガンマーガリンでもOK
    • てんさい糖 大さじ4
    • シナモンパウダー 大さじ1

    アイシング

    • シュガーパウダー(粉糖) 50g
    • 豆乳 小さじ1.5
    • バニラエキストラクト 小さじ1/8

    Instructions

    • ひと肌くらいにレンジで温めた豆乳にドライイーストとてんさい糖を混ぜ合わせて、5分置く。
    • (1)と生地の材料を全て大きめのボウルに入れて、混ぜる。
    • ある程度、一つにまとまったら作業台に出して10分こねる。
    • 生地を丸めて油を塗ったボウルにいれて、ラップをかける。一次発酵させる。(暖かい場所で60~90分、生地が2倍にふくらむまで)
      an image of vegan dinner roll dough
    • 生地を作業台に出して、ローラーで長方形に伸ばす。35cm×25cmくらいまで伸ばす。
    • 生地全体に溶かしたヴィーガンバターを塗って、シナモンとてんさい糖のフィリングをまんべんなく掛ける。
      an image of cinnamon roll dough with cinnamon and sugar
    • 短い辺から生地をきつめに巻く。巻き終わりはしっかりつまんで閉じる。
    • 生地を6等分に切り分ける。パン切り包丁を使うときれいに切れます。
    • クッキングシートを敷いた型に並べて、ラップをかける。30分最終発酵させる。
    • 180C / 350 Fに熱したオーブンで20分焼く。焼き色が付いたら出来上がりです。
      an image of vegan cinnamon rolls
    • 15分冷ましてから、アイシングをかけてお召し上がりください!
      an image of vegan cinnamon rolls

    Notes

    フラックスエッグの作り方

    フラックスシード(亜麻仁の粉末)大さじ1 と水大さじ3 をよく混ぜ合わせる。とろみが出るまで10分置く。(とろみが出ない場合は、冷蔵庫でさらに10分置く)

    2 Responses

    1. Thanks so.much, Lily, especially tips on egg replacer. Question: for the sugar, can we use monk fruit, or agave syrup instead?
      Kath
      💕🤗

      1. Thank you so much for your question Kath! For the sugar, granulated sugar would be best. Especially for the filling, liquid sugar will most likely leak out😉 Other than cane sugar, you could also use coconut or maple sugar💕

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    Hi there! I'm Lily

    I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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