Softest Vegan Cinnamon Rolls

Dec 21, 2020all recipes, breakfast, Christmas, dessert, favourites, lunch, winter

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I think it was just a matter of time when I’ll be making my own cinnamon rolls. I’ve been seeing them all around the place and at last, I gave in. Thank god I did! These softest vegan cinnamon rolls are everything a cinnamon roll should be:

  • packed with cinnamon
  • just enough sweet
  • moist
  • soft
  • filling



There’s never enough cinnamon rolls

I’m not kidding. When done well, I could eat them all the time. Sadly there are many cinnamon rolls out there that are not exactly what you want from a cinnamon roll. I recently had one that was quite dry, it didn’t have much cinnamon in it and was not what I needed at that moment. It was sweet though …

My softest vegan cinnamon rolls are exactly what I was craving even more after that dry cinnamon roll I had. I wanted to create the softest, fluffiest, most moist cinnamon roll ever.

And I DID IT!!!



I created the best, softest vegan cinnamon rolls I have ever tried. They were all I was looking for in a roll. I had to make another round just to be sure it was actually true and not some weird pre-Christmas magic.

I tried with apple filling and it was just as good. Snap. I had to write it all down and publish it.


What you need to know about the softest vegan cinnamon rolls

They are the softest because of the coconut milk you pour over them. So don’t miss this step!

I’m only mentioning a few fillings you can use. But you can actually use any kind of filling – jam, chocolate spread, nut spread, fruits, nuts, pumpkin purée … you name it! Let your imagination run free.

You might not like the frosting on its own, but when paired with the rolls, it’s an incredible combination.




Do you like bready desserts? I might have something else for you: holiday sweet bread with nuts and fruits or homemade crescent rolls with chocolate.

The Softest Vegan Cinnamon Rolls

These softest vegan cinnamon rolls are all you want: soft, moist, and sweet. The best part is you don't need a ton of ingredients - you probably have everything at home already.
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Dessert, dinner, Snack
Cuisine American, european
Servings 15 rolls


  • 350 g flour
  • 30 g brown sugar
  • pinch salt
  • 2 tsp dry active yeast
  • 70 g coconut oil melted
  • 200 ml plant milk oat, almond, cashew, soy ...
  • 70 ml coconut milk full fat - for glazing before baking

Cinnamon filling

  • 100 g margarine
  • 50 g brown sugar
  • 4 tsp cinnamon full

Apple filling

  • 3 apples
  • 50 g sugar
  • pinch cardamom
  • pinch nutmeg
  • pinch cloves
  • 1 tsp cinnamon

Frosting (enough for two rounds of rolls)

  • 170 g natural tofu
  • 7 tsp coconut milk from the can, full fat
  • 3 tsp lemon juice
  • 3 tbsp sugar


  • Add all the dry ingredients to a bowl and whisk them together. Melt coconut oil. Add oil and milk to a separate bowl and whisk them together.
  • Add wet ingredients to dry ingredients and knead. The dough will be pretty sticky but don't worry, it will come out very nice and moist. Knead for a few minutes to get that gluten forming.
  • Cover the bowl and let it rise for at least one hour.
  • Meanwhile, make the filling. Take margarine out of the fridge and let it soften. Then add it to a bowl along with cinnamon and sugar. Cream it together, using an electric mixer.
  • If you're making the apple filling, make that one instead of cinnamon. Cook the apples in a saucepan along with a splash of water. Let them soften and even roast a bit. Add sugar so it starts caramelizing. Add the spices and stir it all together. If your apples aren't falling apart, use a hand blender or a fork to mash them a bit, still leaving some bigger pieces in the sauce. Let it cool down a bit before using it on the dough.
    You can easily just use some apple mousse, add the spices and some sugar if needed, and you're done.
  • Flour a clean surface. Take the dough out of the bowl and roll it out on the floured surface. Roll it into a rectangular shape. Make it about 3-5 mm thick.
  • Spread your cinnamon filling (or apple filling) all over the surface. Use it all up.
  • There are two ways to do the rolling.
    1. Start rolling from the longer side of the dough. Roll tightly to create a "snake" shape. Cut it in circles (your rolls).
    2. Cut the dough into strips and roll them into rolls. Make about 15 of them. They will turn out to be a lot prettier in my opinion. That's what I did before taking the pictures above.
  • Line your baking tin with parchment paper - it can be circular or rectangular. Put your rolls in it, about a centimeter away from the edge (they will rise and then rise again while baking). Leave some space between one and another too.
  • Cover and let it rest for another 30 minutes.
  • Take coconut milk (the fatty one) and brush some over the tops of cinnamon rolls. Simply pour the remaining coconut milk over the rolls. It will pour down to the bottom and contribute to the softness of the baked rolls. Do not leave this step out.
  • Bake for 30 minutes at 180°C.
  • For the frosting, put all the ingredients into a blender and blend until smooth. If you can't blend it well, add some more coconut milk, but not too much, you don't want it to be too runny. You may also add more sugar if you want. You might not really like the taste on its own, but combined with rolls, it turns out amazing!
  • Let the rolls cool down a bit before serving. Add frosting when they're warm, not hot, and enjoy with some coffee or warm milk.
Keyword cinnamon, cinnamon rolls, holiday breakfast, softest cinnamon rolls, vegan breakfast, vegan cinnamon rolls


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