This 2 hour vegan cinnamon rolls recipe is my go-to when I want bakery-style rolls without the wait. They’re soft and not doughy, but you can make them ahead to bake on a busy morning.
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Make the Whole House Feel Cozy
There’s just something about a pan of warm cinnamon rolls that makes the whole house feel cozy, isn’t there? I always thought you had to plan ahead—let the dough rise forever, start before breakfast if you wanted them by brunch. But these vegan cinnamon rolls completely changed my mind. They come together in just about two hours, yet taste like they’ve been rising all morning.
The dough bakes up soft and pillowy, wrapped around swirls of rich cinnamon sugar that turn into little pockets of sweet, spiced goodness. And the best part? When I pull them from the oven, there’s this golden, crunchy cinnamon sugar bottom that’s like a built-in bonus layer of texture. It’s my favorite surprise every single time.
They’ve quickly become my go-to when I want something special without being stuck in the kitchen all day. Perfect for a weekend morning or a holiday brunch, they’re the kind of treat that feels a little indulgent but is still totally doable. Once you try them, I think you’ll love them just as much as I do.
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Key Ingredients and Substitutions
- Ground flax seed: Acts as an egg replacement to bind the dough. Mix with water to create a flax egg.
- Yeast: Helps the dough rise and gives the rolls a soft, fluffy texture.
- Granulated sugar: Sweetens the dough and feeds the yeast for better rising.
- Vegan butter (melted): Adds moisture and richness to the dough.
- Vegan butter (softened): Used for spreading in the filling to help the cinnamon sugar stick.
- Salt: Balances sweetness and enhances overall flavor.
- All-purpose flour: Creates the structure of the rolls.
- Dark brown sugar: Adds deep, caramel-like sweetness to the filling. Light brown sugar can be used for a milder flavor.
- Cinnamon: The star spice that gives the rolls their classic flavor.
- Powdered sugar: Base for the icing that adds a sweet finish.
- Non-dairy milk: Thins the icing to a drizzle consistency. Any plant-based milk works.
- Vanilla extract: Adds warm flavor to the icing.
How to Make 2 Hour Vegan Cinnamon Rolls
Preparation
Combine 2 tablespoons ground flax seed with 6 tablespoons water. Set aside to thicken. Grease two 13×9-inch pans and set aside.
Step 1 – Activate Yeast
In a mixer bowl, combine yeast with 1 cup + 2 tablespoons warm water. Using a dough hook, mix briefly and let stand for 5 minutes until foamy.
Step 2 – Make Dough
Add granulated sugar, melted vegan butter, salt, and prepared flax egg to the yeast mixture. On low speed, gradually add the flour until the dough forms and clings to the hook.
Step 3 – Knead & Rise
Transfer dough to a lightly floured surface and knead until smooth and no longer sticky. Place back in the bowl, cover with a towel, and let rise in a warm spot for 1 hour.
Step 4 – Fill & Roll
Roll dough into a 20×16-inch rectangle. Spread softened vegan butter over the surface, then sprinkle with dark brown sugar and cinnamon. Roll tightly from the long side and pinch seam closed.
Step 5 – Slice & Arrange
Using a serrated knife, cut into 1 1/2-inch slices. Place rolls flat-side down in prepared pans. For immediate baking, set rolls on top of the oven while preheating to 375˚F to allow a brief second rise.
Step 6 – Bake & Ice
Bake for 15–20 minutes or until edges are lightly golden. Whisk together powdered sugar, non-dairy milk, and vanilla to make icing, then drizzle over warm rolls.
Lynette’s Tip
Use unflavored dental floss to cut the rolls cleanly without squishing the dough. Just slide it under the roll, cross the ends, and pull tight.
More Sweet Breakfast Recipes You’ll Enjoy
Vegan Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 2 Tablespoons ground flax seed
- 6 Tablespoons water
- 2 1/2 teaspoons yeast
- 1 Cup + 2 Tablespoons water
- 1/2 Cup granulated sugar
- 1/3 Cup vegan butter melted
- 1 teaspoon salt
- 4 1/2 Cups all purpose flour
Filling
- 1/2 Cup vegan butter softened
- 1 Cup dark brown sugar
- 1 1/2 Tablespoons cinnamon
Icing
- 1 Cup powdered sugar
- 1 1/2 Tablespoons non-dairy milk
- 1/4 teaspoon pure vanilla extract
Instructions
Dough
- Combine ground flax seed with 6 Tablespoons of water in a small bowl and set aside.
- In your mixer bowl, combine yeast with 1 Cup + 2 Tablespoons warm water. Using a dough hook, mix the yeast and water together and let it stand for 5 minutes.
- Mix in granulated sugar, melted vegan butter, salt, and your flax egg to the water/yeast.
- At low speed, slowly add all-purpose flour until all of the dough sticks to the hook.
- On a lightly floured surface, knead the dough ball with your hands until it is no longer sticky and you can make an indentation into the dough with your finger.
- Set the dough back into the mixer bowl, cover it with a towel, and set it near a warm spot for one hour.
- Next, roll the dough into a 20×16 inch rectangle.
Filling
- With a baggie on your hand, spread softened vegan butter all over the dough, followed by a sprinkling of dark brown sugar and cinnamon.
- Using clean hands, roll the dough all the way up from the long side and pinch the seam closed.
- With a serrated knife, gently slice your role every 1 1/2 inches and place the rolls flat side down onto two greased 13×9 pans.
- To bake right away, set the rolls on top of the oven and turn the oven on to 375˚ F to allow the rolls to rise a bit more. Bake the rolls for 15-20 minutes or until the edges are slightly golden.
Icing
- Whisk together the powdered sugar, non-dairy milk, and vanilla extract.
- Drizzle hot rolls with icing. Serve warm.
Notes
Variations:
- Add Nuts: Sprinkle chopped pecans or walnuts over the cinnamon-sugar filling for a little crunch.
- Fruit-Filled: Layer in raisins, dried cranberries, or finely chopped apples before rolling the dough.
- Extra Spice: Mix a little nutmeg, ginger, or cardamom into the cinnamon-sugar blend for a more complex flavor.
Nutrition
Recipe FAQs
Yes. If you’re not making them vegan, you can substitute dairy butter and milk in the same amounts.
Make sure not to overbake and keep them covered with a clean towel while cooling to trap steam and maintain softness.
Add extra flour 1 tablespoon at a time while kneading until the dough is soft but no longer sticking to your hands.
Can you put them in the fridge covered to bake the next day?
Hi Brittany!
Typically, I freeze them after cutting and let them rise on the counter overnight before baking in the morning. However, you can keep them in the fridge as well. They may not rise as much without room temperature, but you can set them on the oven while you preheat. Enjoy!