Vegan Cinnamon Rolls (Tangzhong Method)

Name: Vegan Cinnamon Rolls (Tangzhong Method)
Prep time: 30 min
Cook time: 15 min
Total time: 170 min
Ingredients: 1/2 cup dairy-free milk; 3 tablespoons all-purpose flour; 2/3 cup dairy-free milk; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons granulated sugar; 2 1/4 teaspoons (1 packet) instant yeast; 4 tablespoons plant-based butter (softened); 1 tablespoon plant-based butter (melted); 1/2 cup brown sugar; 2 tablespoons all-purpose flour; 1 tablespoon ground cinnamon; Pinch of salt; 1 cup powdered sugar; 2 tablespoons dairy-free milk

January 11, 2021 by Jenna | The Urben Life 38 Comments

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These vegan cinnamon rolls are super soft and fluffy. No milk, no eggs, no problem! The simple tangzhong starter gives these buns the perfect chewy texture we all know and love.

Cinnamon rolls are one of my favorite sweet breakfast treats! They're perfect for weekend brunch, valentine's day, easter, christmas morning, or really any holiday or celebration.

While these vegan cinnamon rolls require some patience, the recipe is easy to follow. You might even learn a new yeast bread technique!

How to Make Soft Cinnamon Rolls

I have adapted King Arthur Flour's Perfectly Pillowy Cinnamon Rolls recipe to be vegan-friendly, dairy-free, and egg-free. This recipe has been honored as their 2021 Recipe of the Year, and for good reason! What makes this recipe unique is the use of a tangzhong starter.

What's tangzhong? Popularized across Asia by Chinese cookbook author Yvonne Chen, the tangzhong method starts by cooking a small amount of the flour and liquid before adding it to the remaining ingredients.

Simply whisk together the non-dairy milk and flour in a small saucepan until there are no lumps. Warm over medium heat, whisking occasionally, until thickened. It takes just 3 minutes and completely transforms the dough!

The end result makes the dough able to retain liquid, so the cinnamon rolls will be easier to work with, plus the baked treats will be softer, more moist, fluffier, and best of all – have a longer shelf life.

Easy Vegan Cinnamon Rolls

Now that we've covered the tangzhong, let's chat about the ingredients needed for our dough, filling, and icing! Here's what you'll need:

Dairy-free milk
All-purpose flour
Granulated sugar
Instant yeast
Plant-based butter
Brown sugar
Ground cinnamon
Powdered sugar
Salt

FAQ and Substitutions

When do you ice the cinnamon rolls? Wait for rolls to cool before icing them. You should ice the cinnamon rolls just before serving.

How do you store cinnamon rolls? Store cooled and unfrosted cinnamon rolls lightly wrapped in plastic or in an airtight container at room temperature.

How do you warm up leftovers? Either warm up leftover cinnamon rolls in the microwave or at 300°F for about 10 minutes. Once warm, spread icing on top.

What kind of dairy-free milk do you use? I typically alternate between almond milk and soy milk. For the pictured cinnamon rolls, I actually used macadamia nut milk!

What are your favorite vegan sugars? This one, this one, and this one!

Can these be made gluten-free? I have not tested this recipe using one-for-one gluten-free flour. If you try it, please let me know how they turn out.

Can I use coconut oil instead of vegan butter? I have not tried this substitution yet! I would assume the cinnamon rolls would turn out beautifully and possibly even softer and squishier if you use coconut oil.

Want more vegan recipes? Check these out next:

I hope you enjoy these plant-based cinnamon rolls as much as we do! They're comforting, decadent, and satisfying. If you give them a try, please share a photo with me over on Instagram.

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