These are the most pillowy vegan cinnamon rolls you’ll ever sink your teeth into. Made with brioche dough and a sweet, buttery cinnamon filling, they’re incredibly light, fluffy, and have a cotton candy-like texture. Perfect for Christmas morning, special brunches, or any occasion that calls for something truly decadent!
I’m beyond excited to introduce you to the most pillowy cinnamon rolls you’ll ever experience! If you’re thinking this is just another basic vegan recipe, you couldn’t be more wrong.
I’ve been wanting to share a cinnamon roll recipe for ages, but I was determined to make it truly exceptional—and that took countless trials.
So, what makes my cinnamon rolls so special? The biggest difference is that I use brioche dough as the base! That’s right—I adapted my vegan brioche recipe for these rolls. This means they’re incredibly tender and pillowy, buttery, and stay soft for DAYS. I can’t tell you how many times I’ve tried cinnamon roll recipes only to find them dry the next day (I’m almost choking just thinking about it!).
My brioche dough also relies on a few not-so-secret techniques that boost moisture and create that cotton candy texture. You seriously HAVE to try these cinnamon rolls!
⭐️ Why You Will Love Them
- Not your classic cinnamon rolls: I use a much higher percentage of butter than other recipes. I also use a Japanese technique called “Yudane” to retain more moisture and increase tenderness. Finally, an overnight rise in the refrigerator allows the butter’s flavor to develop fully.
- Stay soft and fluffy for days: Very few cinnamon rolls stay tender on day two. These do—even on days 3 and 4, they’re still soft. Reheat them for a few minutes, and they’re as good as day one!
- Christmas scent explosion: A few minutes after these go in the oven, your kitchen will smell like the best bakery in town—the perfect holiday mood.
- Rich and decadent: These are indulgent, buttery, and absolutely worth every bite.
🧈 Ingredient Notes
Flour
I’ve tested this recipe with both bread flour and all-purpose flour with great results each time. Bread flour yields a slightly fluffier texture, but the difference is minimal.
Butter
I use a high percentage of vegan butter in the dough for richness and tenderness. It infuses the dough with a wonderful buttery aroma.
Milk
Any unsweetened plant-based milk works—soy, almond, cashew, or oat.
Yeast
I prefer instant yeast, but active dry or fresh yeast will work. If using active dry, rehydrate it in a few tablespoons of warm milk first.
Cinnamon
For the best flavor, use Cassia cinnamon rather than Ceylan. Ceylan is milder and woodier, while Cassia is much more fragrant. Unless labeled “Ceylan,” your ground cinnamon is likely Cassia.
Vitamin C (Ascorbic Acid)
This optional ingredient acts as a natural preservative and strengthens the gluten structure, resulting in a finer, more tender crumb. You can substitute with 2 tablespoons of lemon juice (remove 2 tablespoons of milk to compensate).
🥣 How to Make It
📅 Planning
Three-Day Schedule
Since this recipe is made over three days, here’s a small plan:
- Day 1 (Thursday evening): Prepare the Yudane. Let it chill overnight.
- Day 2 (Friday afternoon): Knead the dough. Let it rise in the refrigerator overnight.
- Day 3 (Saturday morning): Roll out, fill, slice, proof, and bake!
You can obviously adjust the times to fit your schedule.
1. Prepare the Yudane
Yudane is a Japanese technique where equal parts of flour and hot water are mixed to create a gel. The starches gelatinize, trapping moisture and creating a fluffier texture with increased shelf life.
2. Knead the Dough
Once the Yudane has chilled overnight, it’s time to knead the dough.
3. Let It Rise
4. Roll It Out
5. Spread the Filling and Roll
6. Slice
7. Bake
📔 Pro Tips for Success
Do not add extra flour.
It’s normal for the dough to be soft and slightly sticky. The butter will firm up when chilled, making it easier to handle. Resist the urge to add more flour!
Do not rush the process!
The resting time for the Yudane, the long kneading, and the overnight rise are critical to success. Follow the process carefully.
Let the rolls rise in a warm environment.
If your kitchen is too cold, place the dough in the oven with the light on or near a heater.
Slice using dental floss.
For clean cuts, use unflavored dental floss or a thin sewing thread. Slide it under the roll, cross it on top, and pull to slice. A pizza cutter also works well.
🌰 Delicious Variations
Looking to customize these? Here are a few ideas:
- Pecan cinnamon rolls: Add chopped toasted pecans to the filling.
- Orange zest: Add orange zest to the filling for a bright, citrusy twist.
- Chocolate chip: Sprinkle vegan chocolate chips over the filling before rolling.
- Cardamom: Replace half the cinnamon with cardamom for a Scandinavian-inspired flavor.
🥛 What to Serve Them With
These cinnamon rolls make the coziest breakfast ever! Serve them with vegan yogurt, a glass of banana milk, or a scoop of vanilla ice cream for an extra-special treat.
❄️ Storing and Reheating
Store baked cinnamon rolls in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, microwave for 15-20 seconds or warm in a 350°F (175°C) oven for 5-8 minutes. They’ll taste freshly baked!
💬 Frequently Asked Questions
Can I knead by hand?
Although you can knead by hand, I don’t recommend it—it would take too long. A stand mixer works best for this recipe.
Why are my rolls dry or dense?
You either added extra flour during kneading or didn’t let them rise long enough. Be patient and trust the process!
Why aren’t my rolls rising evenly?
If you use the exact pan size recommended and fill it with 9 rolls, they should rise evenly. The problem often comes from using a pan that’s too small.
Can I use active dry yeast instead of instant?
Yes! Just remember to rehydrate it in warm milk before adding it to the flour mixture.
I hope you’ll give these cinnamon rolls a try—I truly believe they’re the best you’ll ever make! Vegans and non-vegans alike will absolutely LOVE this recipe!
Pillowy Vegan Cinnamon Rolls
Equipment
- Stand mixer with dough hook
- Kitchen scale
- 9×13-inch baking pan
- Rolling pin
- Dental floss or pizza cutter
Ingredients
For the Yudane
- 1/4 cup bread flour (35g)
- 1/4 cup boiling water (60ml)
For the Brioche Dough
- 2 1/4 cups bread flour (315g)
- 1/4 cup sugar (50g)
- 1 tbsp instant yeast (9g)
- 1 tsp salt (6g)
- 1/2 tsp vitamin C (ascorbic acid, optional)
- 1/2 cup plant-based milk, lukewarm (120ml)
- 1/3 cup vegan butter, softened (75g)
For the Cinnamon Filling
- 1/2 cup spreadable vegan butter (115g), softened
- 3/4 cup brown sugar, packed (150g)
- 2 tbsp ground cinnamon (Cassia variety)
For the Cream Cheese Frosting (Optional)
- 1/4 cup vegan cream cheese (60g)
- 2 tbsp vegan butter (30g)
- 1 cup powdered sugar (120g)
- 1 tsp vanilla extract
- 1-2 tbsp plant-based milk
Instructions
- Make the Yudane (Day 1): In a small bowl, whisk together the bread flour and boiling water until a thick paste forms. Cover and refrigerate overnight.
- Knead the dough (Day 2): In the bowl of a stand mixer, combine the bread flour, sugar, yeast, salt, and vitamin C (if using). Add the Yudane, lukewarm milk, and softened butter. Knead with the dough hook on medium speed for 10-12 minutes, until the dough is smooth and elastic.
- First rise: Transfer the dough to a lightly oiled bowl, cover, and refrigerate overnight (8-12 hours).
- Roll out (Day 3): On a lightly floured surface, roll the dough into a 16×12-inch rectangle.
- Add filling: Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon together and sprinkle evenly over the butter.
- Roll and slice: Roll the dough tightly into a log, starting from the long edge. Slice into 9 equal rolls using dental floss or a pizza cutter.
- Second rise: Place the rolls in a greased 9×13-inch baking pan. Cover and let rise in a warm place for 1-2 hours, until puffy and doubled in size.
- Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, until golden brown. Let cool for 10 minutes before frosting.
- Make frosting (optional): Beat together the cream cheese, butter, powdered sugar, and vanilla. Add milk until smooth and spreadable. Frost the warm rolls.
Notes
- Flour: Bread flour yields the fluffiest results, but all-purpose flour works too.
- Yeast: If using active dry yeast, rehydrate it in 3-4 tablespoons of warm milk first.
- Patience is key: Don’t rush the rises—they’re essential for the pillowy texture.
- Storage: Keep in an airtight container for up to 3 days at room temperature.
