These vegan cinnamon rolls pair a soft, sweet dough with swirls of buttery brown sugar and cinnamon filling for a breakfast worthy of a special occasion. The tangy vegan cream cheese icing is the perfect finishing touch!
Cinnamon rolls are a labor of love, and this is true of vegan cinnamon rolls as well. Unless you’re making the cinnamon rolls that come in a refrigerated tube, you’re working with yeast dough, which takes time. Your efforts will be rewarded, though, as your whole kitchen fills with the smell of cinnamon and sweet dough baking in the oven. And again, when you take that first bite of a pillowy, freshly-baked cinnamon roll smothered with cream cheese frosting !
Based on my vegan dinner rolls , this vegan cinnamon rolls recipe uses an enriched dough. It’s inspired by Japanese milk bread , and it’s sweet and cloud-like, thanks to a tangzhong starter.
Why Making Homemade Vegan Cinnamon Rolls Is Worth It
- Soft, sweet dough. My vegan cinnamon rolls recipe uses dough similar to traditional milk bread and brioche. It’s pillowy-soft and just sweet enough, made completely dairy-free.
- Simple step-by-step. Homemade cinnamon rolls take time, but I’ve covered each step in detail so you can follow along for perfect results, every time. You can even make the dough the day before!
- Cozy vegan breakfast. There’s nothing more comforting than a batch of freshly-baked cinnamon rolls on a weekend morning. Slathered with frosting, they’re perfect for a special breakfast or cozy holiday brunch.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions. The FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Dough ingredients.
- Bread flour – Bread flour has higher protein than all-purpose flour, resulting in a more elastic dough.
- Brown sugar – I recommend using light brown sugar.
- Instant yeast – If your yeast has been at the back of the pantry for a while, make sure to check that it hasn’t expired. You’ll be able to tell if it’s past its prime if it doesn’t foam when you activate it. See my tutorial, How to Test Yeast to See if It’s Still Good .
- Ground cinnamon – Saigon cinnamon is considered the most flavourful variety, and I think it’s the best for making cinnamon rolls. The more widely available Indonesian cinnamon and the rarer Ceylon variety are also excellent choices.
- Soy milk – You can use another plant milk, like oat or cashew milk, but I like soy milk for its high protein. It should be warm to the touch, or between 110°F to 120°F if you have a thermometer.
- Vegan butter – Melt the butter in the microwave or on the stovetop.
Cinnamon Roll Filling
- Cinnamon sugar – This can be light brown sugar or dark brown sugar, combined with cinnamon.
- Vegan butter – This will also need to be melted.
Vegan Cream Cheese Frosting
- Vegan cream cheese – Use your favorite store-bought brand or try homemade vegan cream cheese . Let this come to room temperature.
- Vanilla extract – Or an equal amount of vanilla paste.
- Powdered sugar – Sift the sugar after measuring it to ensure that your icing is free of lumps.
- Cornstarch – Cornstarch is a great way to thicken frosting without making it sweeter.
My Secret to Perfect Vegan Cinnamon Rolls: Tangzhong
Tangzhong is an Asian technique used for making yeast bread that involves cooking some of the flour in liquid to pre-gelatinize the starches, similar to a sourdough starter. While this sounds very technical, what it means for you is that the flour is better able to retain liquid, resulting in soft, moist, cloud-like vegan cinnamon rolls that can be stored longer than traditional rolls.
To make the cinnamon roll starter for this recipe, you’ll need bread flour, non-dairy milk, and a little water.
Combine and cook the ingredients.
- Cook the mixture . In a small pan set over medium-high heat, whisk together the bread flour, soy milk, and water. Continue to stir until the mixture thickens; it will be quite thick, almost like a pudding or a slurry.
- Chill . Pour the tangzhong starter into a small bowl. Allow it to chill in the fridge for 10 minutes.
How to Make Vegan Cinnamon Rolls
Making cinnamon rolls from scratch isn’t hard, but it does require time. Follow these steps.
Make the Cinnamon Roll Dough
Mix the dry ingredients, then add the wet ingredients.
- Combine the dry ingredients. In the bowl of a stand mixer, whisk the bread flour, sugar, instant yeast, sea salt, and cinnamon.
- Add the remaining dough ingredients . Create a well in the centre of the flour. Slowly pour in the warm milk, vegan butter, and Tangzhong mixture. Stir until just incorporated, forming a shaggy dough.
- Rest . Cover the bowl with a kitchen towel and let it sit for about 10 minutes.
Knead the dough.
- Knead . Use your dough hook to knead the dough for 15 minutes on medium speed (speed 4 for a KitchenAid stand mixer), stopping to scrape down the sides as needed. The dough might be sticky at first, but you can add up to 2 additional tablespoons of flour; you want the dough to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull or roll it into a smooth ball.
Let the dough rise.
- Let the dough rise . Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and let it sit for at least 1 hour, or up to 90 minutes, on the counter in a warm area or overnight for about 8-12 hours in the fridge. The dough should double in size.
- Roll out the dough . Gently punch down the dough, then pull the sides in on each other and fold it a few times. Turn the dough out onto a floured surface and use a rolling pin to roll the dough into a 12 x 12 inch square.
Fill, Shape, and Bake the Rolls
Make the cinnamon filling.
- Make the cinnamon filling . In a small mixing bowl, stir together the brown sugar, melted vegan butter, ground cinnamon, and flour.
- Fill the dough. Spread the filling over the top of the dough, to the edges. Pat it to help it stick.
Roll the dough into a log.
- Form the dough into a log. Working from the right side to the left, roll the dough tightly over and onto itself, forming a log. Use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes.
- Cut the rolls . Use unflavoured dental floss or a sharp serrated knife to cut the dough into 9 equal pieces.
Let the rolls rise.
- Let the rolls rise. Place the cut cinnamon rolls into a greased 9-inch square or round pan, spacing them evenly so they have room to expand. Cover and let rise for about 45 minutes; start preheating your oven to 350ºF during the last 15 minutes of the rising time.
- Bake . Bake the rolls for 25 minutes in the centre of the oven. Cool for 10 minutes before adding the frosting.
Frost the Cinnamon Rolls
If you have the time, I recommend refrigerating the frosting for at least 4 hours, or overnight so the flavors develop and the frosting has a chance to firm up. Otherwise, you can prepare the frosting while the cinnamon rolls to rest for a few minutes outside of the oven, and then frost the cinnamon rolls right away. They’re delicious either way!
Combine softened butter and cream cheese.
- Beat the butter and cream cheese . In the bowl of a mixer, beat the butter and cream cheese until they’re incorporated, light, and fluffy.
Add the vanilla and salt.
- Add the remaining ingredients . Beat in the vanilla, salt, and a cup of powdered sugar and the cornstarch. Mix for about 2 minutes, or until incorporated.
Chill the frosting.
- Chill . Refrigerate the frosting for 4 hours, or overnight. Otherwise, spread the frosting onto the cinnamon rolls and serve.
Tips for the Best Cinnamon Rolls
- Making the starter. After cooking the tangzhong, I let it chill while I gather up the rest of the ingredients for the recipe.
- Creating the perfect environment for dough to rise . If your kitchen is too cold or drafty, your dough won’t rise to its full potential. Place the bowl of dough in an oven with the pilot light on, which will provide enough residual heat for it to rise.
- Working with the dough . You can chill the dough in the refrigerator for 15 minutes before rolling it out if your kitchen is warm; this will make it easier to work with.
- Preventing burning . If your cinnamon rolls begin to brown too quickly, tent them with foil in the last 5 to 10 minutes of baking time.
- Substitute the cream cheese frosting. If you can’t find vegan cream cheese locally or you’re just not a fan of cream cheese icing, you can use a vegan vanilla buttercream or make a simple glaze by combining powdered sugar with a splash of plant milk; stir and keep adding milk a teaspoon at a time until the mixture reaches your desired consistency.
How to Store
- Refrigerate. With the cream cheese frosting on these cinnamon rolls, you’ll need to keep them in the refrigerator. They’ll last for up to a week in the fridge; let them come to room temperature before you eat them.
- Reheat. You can also warm up the rolls in the microwave for a few seconds, just enough to heat them slightly without completely melting the frosting.
- Freeze. You can freeze vegan cinnamon rolls for up to 3 months. Either freeze them without the icing or place them on a parchment-lined baking sheet, freeze them uncovered until the icing is frozen solid, and then wrap them in plastic wrap. Let the cinnamon rolls thaw in the refrigerator before serving.
More Vegan Breakfast Recipes
- Vegan Pancakes
- Vegan Waffles
- Baked Apple Cider Donuts
- Gluten-Free English Muffins
- Air Fryer Donuts
Ingredients
TANGZHONG:
- 2 tablespoons bread flour , 15g
- ¼ cup soy milk , (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 60mL
- 2 tablespoons water , 30mL
CINNAMON ROLLS:
- 3 cups bread flour , 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar , 50g
- 2 ¼ teaspoons instant yeast , about 1 packet
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¾ cup soy milk , not hot – warm to touch ranging between 110°F to 120°F (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 180mL
- ⅓ cup melted vegan butter , 69g
FILLING:
- ⅔ cup brown sugar
- 4 tablespoons melted vegan butter
- 1 tablespoon ground cinnamon
- 1 ½ tablespoons flour
FROSTING:
- 2 ounces vegan cream cheese , bring to room temperature
- 2 tablespoons butter
- 1 teaspoon vanilla extract or vanilla paste
- pinch of sea salt
- 1 cup powdered sugar , 120g, sifted
- 1 tablespoon cornstarch , sifted
Instructions
TANGZHONG:
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry.
- Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
CINNAMON ROLLS AND FILLING:
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast, sea salt and cinnamon. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes max on the counter in a WARM area OR overnight for about 8-12 hours in the fridge (I usually do overnight). If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- You may want to refrigerate the dough for about 15 minutes now. I find that working with it cold to roll is so much easier, especially if you live in a warm environment.
- On a floured surface and using your rolling pin, roll out your dough to a 12 inch x 12 inch square. Feel free to use your hand to gently stretch to the square.
- In a bowl, mix together the filling ingredients: the brown sugar, melted vegan butter, ground cinnamon and the flour until one cohesive mix.
- Spread your filling all over the top of the dough – going all the way to the edges. Pat it in.
- Rolling from the right side to the left (I find it easier this way), roll the dough tightly over and onto itself into a tight log. At this point, I use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes. Again, cutting the dough into the cinnamon rolls is so much easier cold!
- Remove your dough and you can gently mark off 9 equally shaped pieces on your log. Using unflavoured dental floss or a sharp serrated knife, cut the dough into 9 pieces.
- Place the 9 pieces into a buttered 9” square or round pan. Place the pieces evenly so that they can rise evenly (so try to space them out adequately.
- Cover and let rise for about 45 minutes.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- Bake your rolls for 25 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the rolls from the oven and let sit on the counter for 10 minutes. Cover with your frosting, pull, and enjoy!
FROSTING:
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 2 minutes or until incorporated. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. I’ve found that either way since it’s going on something warm, applying it right away is fine!
Notes
These vegan cinnamon rolls pair a soft, sweet dough with swirls of buttery brown sugar and cinnamon filling for a breakfast worthy of a special occasion. The tangy vegan cream cheese icing is the perfect finishing touch!
Cinnamon rolls are a labor of love, and this is true of vegan cinnamon rolls as well. Unless you’re making the cinnamon rolls that come in a refrigerated tube, you’re working with yeast dough, which takes time. Your efforts will be rewarded, though, as your whole kitchen fills with the smell of cinnamon and sweet dough baking in the oven. And again, when you take that first bite of a pillowy, freshly-baked cinnamon roll smothered with cream cheese frosting !
Based on my vegan dinner rolls , this vegan cinnamon rolls recipe uses an enriched dough. It’s inspired by Japanese milk bread , and it’s sweet and cloud-like, thanks to a tangzhong starter.
Why Making Homemade Vegan Cinnamon Rolls Is Worth It
- Soft, sweet dough. My vegan cinnamon rolls recipe uses dough similar to traditional milk bread and brioche. It’s pillowy-soft and just sweet enough, made completely dairy-free.
- Simple step-by-step. Homemade cinnamon rolls take time, but I’ve covered each step in detail so you can follow along for perfect results, every time. You can even make the dough the day before!
- Cozy vegan breakfast. There’s nothing more comforting than a batch of freshly-baked cinnamon rolls on a weekend morning. Slathered with frosting, they’re perfect for a special breakfast or cozy holiday brunch.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions. The FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Dough ingredients.
- Bread flour – Bread flour has higher protein than all-purpose flour, resulting in a more elastic dough.
- Brown sugar – I recommend using light brown sugar.
- Instant yeast – If your yeast has been at the back of the pantry for a while, make sure to check that it hasn’t expired. You’ll be able to tell if it’s past its prime if it doesn’t foam when you activate it. See my tutorial, How to Test Yeast to See if It’s Still Good .
- Ground cinnamon – Saigon cinnamon is considered the most flavourful variety, and I think it’s the best for making cinnamon rolls. The more widely available Indonesian cinnamon and the rarer Ceylon variety are also excellent choices.
- Soy milk – You can use another plant milk, like oat or cashew milk, but I like soy milk for its high protein. It should be warm to the touch, or between 110°F to 120°F if you have a thermometer.
- Vegan butter – Melt the butter in the microwave or on the stovetop.
Cinnamon Roll Filling
- Cinnamon sugar – This can be light brown sugar or dark brown sugar, combined with cinnamon.
- Vegan butter – This will also need to be melted.
Vegan Cream Cheese Frosting
- Vegan cream cheese – Use your favorite store-bought brand or try homemade vegan cream cheese . Let this come to room temperature.
- Vanilla extract – Or an equal amount of vanilla paste.
- Powdered sugar – Sift the sugar after measuring it to ensure that your icing is free of lumps.
- Cornstarch – Cornstarch is a great way to thicken frosting without making it sweeter.
My Secret to Perfect Vegan Cinnamon Rolls: Tangzhong
Tangzhong is an Asian technique used for making yeast bread that involves cooking some of the flour in liquid to pre-gelatinize the starches, similar to a sourdough starter. While this sounds very technical, what it means for you is that the flour is better able to retain liquid, resulting in soft, moist, cloud-like vegan cinnamon rolls that can be stored longer than traditional rolls.
To make the cinnamon roll starter for this recipe, you’ll need bread flour, non-dairy milk, and a little water.
Combine and cook the ingredients.
- Cook the mixture . In a small pan set over medium-high heat, whisk together the bread flour, soy milk, and water. Continue to stir until the mixture thickens; it will be quite thick, almost like a pudding or a slurry.
- Chill . Pour the tangzhong starter into a small bowl. Allow it to chill in the fridge for 10 minutes.
How to Make Vegan Cinnamon Rolls
Making cinnamon rolls from scratch isn’t hard, but it does require time. Follow these steps.
Make the Cinnamon Roll Dough
Mix the dry ingredients, then add the wet ingredients.
- Combine the dry ingredients. In the bowl of a stand mixer, whisk the bread flour, sugar, instant yeast, sea salt, and cinnamon.
- Add the remaining dough ingredients . Create a well in the centre of the flour. Slowly pour in the warm milk, vegan butter, and Tangzhong mixture. Stir until just incorporated, forming a shaggy dough.
- Rest . Cover the bowl with a kitchen towel and let it sit for about 10 minutes.
Knead the dough.
- Knead . Use your dough hook to knead the dough for 15 minutes on medium speed (speed 4 for a KitchenAid stand mixer), stopping to scrape down the sides as needed. The dough might be sticky at first, but you can add up to 2 additional tablespoons of flour; you want the dough to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull or roll it into a smooth ball.
Let the dough rise.
- Let the dough rise . Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and let it sit for at least 1 hour, or up to 90 minutes, on the counter in a warm area or overnight for about 8-12 hours in the fridge. The dough should double in size.
- Roll out the dough . Gently punch down the dough, then pull the sides in on each other and fold it a few times. Turn the dough out onto a floured surface and use a rolling pin to roll the dough into a 12 x 12 inch square.
Fill, Shape, and Bake the Rolls
Make the cinnamon filling.
- Make the cinnamon filling . In a small mixing bowl, stir together the brown sugar, melted vegan butter, ground cinnamon, and flour.
- Fill the dough. Spread the filling over the top of the dough, to the edges. Pat it to help it stick.
Roll the dough into a log.
- Form the dough into a log. Working from the right side to the left, roll the dough tightly over and onto itself, forming a log. Use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes.
- Cut the rolls . Use unflavoured dental floss or a sharp serrated knife to cut the dough into 9 equal pieces.
Let the rolls rise.
- Let the rolls rise. Place the cut cinnamon rolls into a greased 9-inch square or round pan, spacing them evenly so they have room to expand. Cover and let rise for about 45 minutes; start preheating your oven to 350ºF during the last 15 minutes of the rising time.
- Bake . Bake the rolls for 25 minutes in the centre of the oven. Cool for 10 minutes before adding the frosting.
Frost the Cinnamon Rolls
If you have the time, I recommend refrigerating the frosting for at least 4 hours, or overnight so the flavors develop and the frosting has a chance to firm up. Otherwise, you can prepare the frosting while the cinnamon rolls to rest for a few minutes outside of the oven, and then frost the cinnamon rolls right away. They’re delicious either way!
Combine softened butter and cream cheese.
- Beat the butter and cream cheese . In the bowl of a mixer, beat the butter and cream cheese until they’re incorporated, light, and fluffy.
Add the vanilla and salt.
- Add the remaining ingredients . Beat in the vanilla, salt, and a cup of powdered sugar and the cornstarch. Mix for about 2 minutes, or until incorporated.
Chill the frosting.
- Chill . Refrigerate the frosting for 4 hours, or overnight. Otherwise, spread the frosting onto the cinnamon rolls and serve.
Tips for the Best Cinnamon Rolls
- Making the starter. After cooking the tangzhong, I let it chill while I gather up the rest of the ingredients for the recipe.
- Creating the perfect environment for dough to rise . If your kitchen is too cold or drafty, your dough won’t rise to its full potential. Place the bowl of dough in an oven with the pilot light on, which will provide enough residual heat for it to rise.
- Working with the dough . You can chill the dough in the refrigerator for 15 minutes before rolling it out if your kitchen is warm; this will make it easier to work with.
- Preventing burning . If your cinnamon rolls begin to brown too quickly, tent them with foil in the last 5 to 10 minutes of baking time.
- Substitute the cream cheese frosting. If you can’t find vegan cream cheese locally or you’re just not a fan of cream cheese icing, you can use a vegan vanilla buttercream or make a simple glaze by combining powdered sugar with a splash of plant milk; stir and keep adding milk a teaspoon at a time until the mixture reaches your desired consistency.
How to Store
- Refrigerate. With the cream cheese frosting on these cinnamon rolls, you’ll need to keep them in the refrigerator. They’ll last for up to a week in the fridge; let them come to room temperature before you eat them.
- Reheat. You can also warm up the rolls in the microwave for a few seconds, just enough to heat them slightly without completely melting the frosting.
- Freeze. You can freeze vegan cinnamon rolls for up to 3 months. Either freeze them without the icing or place them on a parchment-lined baking sheet, freeze them uncovered until the icing is frozen solid, and then wrap them in plastic wrap. Let the cinnamon rolls thaw in the refrigerator before serving.
More Vegan Breakfast Recipes
- Vegan Pancakes
- Vegan Waffles
- Baked Apple Cider Donuts
- Gluten-Free English Muffins
- Air Fryer Donuts
Ingredients
TANGZHONG:
- 2 tablespoons bread flour , 15g
- ¼ cup soy milk , (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 60mL
- 2 tablespoons water , 30mL
CINNAMON ROLLS:
- 3 cups bread flour , 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar , 50g
- 2 ¼ teaspoons instant yeast , about 1 packet
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¾ cup soy milk , not hot – warm to touch ranging between 110°F to 120°F (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 180mL
- ⅓ cup melted vegan butter , 69g
FILLING:
- ⅔ cup brown sugar
- 4 tablespoons melted vegan butter
- 1 tablespoon ground cinnamon
- 1 ½ tablespoons flour
FROSTING:
- 2 ounces vegan cream cheese , bring to room temperature
- 2 tablespoons butter
- 1 teaspoon vanilla extract or vanilla paste
- pinch of sea salt
- 1 cup powdered sugar , 120g, sifted
- 1 tablespoon cornstarch , sifted
Instructions
TANGZHONG:
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry.
- Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
CINNAMON ROLLS AND FILLING:
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast, sea salt and cinnamon. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes max on the counter in a WARM area OR overnight for about 8-12 hours in the fridge (I usually do overnight). If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- You may want to refrigerate the dough for about 15 minutes now. I find that working with it cold to roll is so much easier, especially if you live in a warm environment.
- On a floured surface and using your rolling pin, roll out your dough to a 12 inch x 12 inch square. Feel free to use your hand to gently stretch to the square.
- In a bowl, mix together the filling ingredients: the brown sugar, melted vegan butter, ground cinnamon and the flour until one cohesive mix.
- Spread your filling all over the top of the dough – going all the way to the edges. Pat it in.
- Rolling from the right side to the left (I find it easier this way), roll the dough tightly over and onto itself into a tight log. At this point, I use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes. Again, cutting the dough into the cinnamon rolls is so much easier cold!
- Remove your dough and you can gently mark off 9 equally shaped pieces on your log. Using unflavoured dental floss or a sharp serrated knife, cut the dough into 9 pieces.
- Place the 9 pieces into a buttered 9” square or round pan. Place the pieces evenly so that they can rise evenly (so try to space them out adequately.
- Cover and let rise for about 45 minutes.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- Bake your rolls for 25 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the rolls from the oven and let sit on the counter for 10 minutes. Cover with your frosting, pull, and enjoy!
FROSTING:
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 2 minutes or until incorporated. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. I’ve found that either way since it’s going on something warm, applying it right away is fine!
Notes
Vegan Cinnamon Rolls
Ingredients
TANGZHONG:
- 2 tablespoons bread flour 15g
- ¼ cup soy milk (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 60mL
- 2 tablespoons water 30mL
CINNAMON ROLLS:
- 3 cups bread flour 360g - reserve two tablespoons for when kneading
- ¼ cup brown sugar 50g
- 2 ¼ teaspoons instant yeast about 1 packet
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F (or other non dairy milk such as oat milk, cashew milk or other higher protein non dairy milk) 180mL
- ⅓ cup melted vegan butter 69g
FILLING:
- ⅔ cup brown sugar
- 4 tablespoons melted vegan butter
- 1 tablespoon ground cinnamon
- 1 ½ tablespoons flour
FROSTING:
- 2 ounces vegan cream cheese bring to room temperature
- 2 tablespoons butter
- 1 teaspoon vanilla extract or vanilla paste
- pinch of sea salt
- 1 cup powdered sugar 120g, sifted
- 1 tablespoon cornstarch sifted
Instructions
TANGZHONG:
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry.
- Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
CINNAMON ROLLS AND FILLING:
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast, sea salt and cinnamon. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes max on the counter in a WARM area OR overnight for about 8-12 hours in the fridge (I usually do overnight). If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- You may want to refrigerate the dough for about 15 minutes now. I find that working with it cold to roll is so much easier, especially if you live in a warm environment.
- On a floured surface and using your rolling pin, roll out your dough to a 12 inch x 12 inch square. Feel free to use your hand to gently stretch to the square.
- In a bowl, mix together the filling ingredients: the brown sugar, melted vegan butter, ground cinnamon and the flour until one cohesive mix.
- Spread your filling all over the top of the dough - going all the way to the edges. Pat it in.
- Rolling from the right side to the left (I find it easier this way), roll the dough tightly over and onto itself into a tight log. At this point, I use a large spatula and lift the dough onto a baking sheet and place it in the freezer for 10 minutes. Again, cutting the dough into the cinnamon rolls is so much easier cold!
- Remove your dough and you can gently mark off 9 equally shaped pieces on your log. Using unflavoured dental floss or a sharp serrated knife, cut the dough into 9 pieces.
- Place the 9 pieces into a buttered 9” square or round pan. Place the pieces evenly so that they can rise evenly (so try to space them out adequately.
- Cover and let rise for about 45 minutes.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- Bake your rolls for 25 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the rolls from the oven and let sit on the counter for 10 minutes. Cover with your frosting, pull, and enjoy!
FROSTING:
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 2 minutes or until incorporated. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. I’ve found that either way since it’s going on something warm, applying it right away is fine!
Video
Notes
Nutrition
Vegan Cinnamon Rolls https://jessicainthekitchen.com/vegan-cinnamon-rolls/ April 25, 2022
This is an easy recipe for vegan Japanese milk bread made without dairy. Make it at home to use for all your sandwich and toast needs! The soft bread dough bakes up golden brown outside with the cloud-like texture and the subtle sweet flavor you love in traditional shokupan.
If you’ve never had Japanese milk bread, also known as shokupan, you’re in for a treat. It has a soft, cloud-like texture, a delicate sweetness, and it’s perfectly moist. Just toasting a slice and enjoying it as-is (yes, without jam or even a smear of vegan butter !) is a simple pleasure.
While most Japanese milk bread is made with dairy milk, butter, and eggs, I’ve come up with a vegan version that’s every bit as good as the original, sans the animal products.
What’s So Special About Japanese Milk Bread?
- Easy method. Homemade yeast bread has a reputation for being fussy, but you’ll also be glad to know that this vegan Hokkaido milk bread is one of the easier bread recipes you can make at home. In fact, it’s great for beginners!
- Long-lasting soft texture. Japanese milk bread begins with a tangzhong starter, which involves cooking a small amount of the bread flour in liquid. This technique “pre-gelatinizes” the flour, allowing it to hold more moisture, giving Japanese milk bread its signature melt-in-your-mouth texture and a longer shelf life.
- The ultimate multitasker. Dough made using the tangzhong method can be used to make cinnamon rolls , dinner rolls, and burger buns in addition to loaves of bread.
Many Chinese, Taiwanese, and Korean breads are made with tangzhong, but the most popular bread using this technique is Japanese milk bread! I also used this technique in my vegan donuts and cinnamon roll French toast casserole .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Bread flour – Bread flour is important in this recipe; it creates a more elastic dough because it has more protein than all-purpose flour.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Brown sugar – You could also use granulated sugar.
- Instant yeast – Unlike active dry yeast, instant yeast doesn’t need to be activated first. You can add it straight to the recipe with the rest of the dough ingredients. It also needs a shorter rising time.
- Soy milk – This should be warm, or somewhere between 110°F to 120°F if you have a thermometer.
- Vegan butter – Melt this in the microwave or in a small saucepan on the stove.
How to Make Vegan Japanese Milk Bread
While making yeast bread at home takes some time, it’s not hard to do! Follow along with the step-by-step photos and instructions below.
Make the Tangzhong Starter
Whisk the flour, milk, and water.
- Cook the mixture . Whisk together the bread flour, soy milk, and water in a small saucepan over medium-high heat. Continue to whisk until the mixture thickens to the consistency of a pudding or a slurry.
- Chill . Pour the tangzhong into a small bowl and place it in the fridge for about 10 minutes.
Prepare the Bread Dough
Combine the dry ingredients.
- Combine the dry ingredients . Whisk together the bread flour, sugar, instant yeast, sea salt, and cinnamon in the bowl of a stand mixer.
Add the remaining ingredients.
- Add the remaining dough ingredients . In the center of the flour, make a well. Pour in the warm milk, vegan butter, and tangzhong mixture in a slow, steady stream. Using a spatula, stir until just combined, making a shaggy dough.
- Rest . Cover the bowl with a kitchen towel and let it rest for about 10 minutes.
Knead the dough.
- Knead . Knead the dough on medium speed (speed 4 for a KitchenAid stand mixer) for 15 minutes, stopping to scrape down the sides as needed. Add up to 2 tablespoons more flour if the dough is sticky at first; you want the dough to be smooth. Pull or roll the dough into a smooth ball by stretching it up and around itself.
- Let the dough rise . Lightly grease the bowl with oil and place the dough ball back into it. Cover the bowl with a kitchen towel and set it on the counter for at least 1 hour (or up to 90 minutes) in a warm place, or in the fridge overnight for 8 to 12 hours. The dough should double in size.
Divide the dough into balls.
- Form the dough into balls. Gently punch down the dough to deflate it. Pull the sides in onto each other and fold over the dough a few times. Weigh the dough, then divide it into 4 equal balls, rolling them tightly. Cover them with a damp towel and rest for 15 minutes.
Roll, Shape, and Bake the Dough
Roll out the first dough ball.
- Roll out the dough . Place one dough ball onto a floured surface. Use a rolling pin to roll it into an 8” x 4” rectangle.
- Fold the dough. Fold the two ends over onto each other, then turn the dough 90 degrees, and roll it out again.
Roll the dough into a log.
- Shape the dough into logs. Next, roll the dough up into a 4-inch-long log. Repeat with the remaining balls of dough.
- Assemble the loaf. Butter an 8 ½ x 4 ½ loaf pan, then place the logs of dough next to each other in the pan, seam-side down.
Let the dough rise, and brush with egg.
- Let the dough rise. Cover the loaf with a damp towel and let it rise for about 45 minutes, or until the dough reaches the top of the pan. During the last 15 minutes of rising time, begin preheating your oven to 350ºF.
- Make the egg wash . In a small bowl, whisk together the ingredients for the vegan egg wash. Brush this mixture onto the top of the dough.
- Bake . Place the bread pan in the centre of the oven and bake for 30 to 35 minutes.
- Finish . Remove the loaf from the oven and brush the top with melted butter or simple syrup if you want it sweet. After 10 minutes, remove the loaf from the pan and let it cool completely on a wire rack. To serve, pull it apart or cut it into slices.
Tips for Making Successful Milk Bread
- Making the tangzhong . You don’t need to chill the tangzhong for a long time; I pop it in the fridge while I gather up and measure the rest of the ingredients for the recipe.
- Creating the perfect environment for the dough to rise. If your kitchen is cold or drafty, your dough might not rise as well as you’d like, resulting in a lackluster bread. If you need a warm place for the dough to rise, set the bowl in an oven with the pilot light on, which will provide just enough residual heat for it to rise.
- Preventing the crust from being overdone . Keep an eye on the loaf during the last half of the baking time. If you notice the crust is getting too dark, you can tent it with foil.
How Do You Eat Japanese Milk Bread?
I developed this vegan shokupan recipe so the loaf can be pulled apart or sliced. Pulled apart, you can eat it as-is or slather it with vegan butter , jam, almond butter , or this ridiculously delicious homemade cookie butter . It’s delicious as a side, dunked into lentil stew or katsu curry .
Sliced Japanese milk bread makes amazing toast, and it’s an excellent base for just about any sandwich, from peanut butter and jelly to a plant-based grilled cheese. Try it with my chickpea tuna salad ! I also love to cut this bread into cubes, toast or grill it in the oven, and float the croutons on tomato soup for crunch and texture!
How to Store
- Store airtight. When wrapped well, this vegan milk bread can be stored at room temperature for 5 to 7 days.
- Freeze. You can freeze a loaf of Japanese milk bread for up to 3 months. Let it thaw at room temperature before serving.
More Vegan Bread Recipes
- Classic French Bread
- No Knead Bread (Dutch Oven Bread)
- Vegan Dinner Rolls
- Gluten-Free English Muffins
Ingredients
Tangzhong
- 2 tablespoons bread flour , 15g
- ¼ cup soy milk , 60mL (or any non dairy milk)
- 2 tablespoons water , 30mL
Milk Bread
- 3 cups bread flour , 360g – reserve two tablespoons for when kneading
- ¼ cup brown sugar , 50g
- 2 ¼ teaspoons instant yeast , about 1 packet
- ½ teaspoon sea salt
- ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F , 180mL (or any non-dairy milk)
- ⅓ cup melted vegan butter , 69g
Vegan Egg Wash
- 3 tablespoons unsweetened vegan milk , (44mL) (or any non-dairy milk)
- 1 teaspoon maple syrup or agave syrup , (6.75g) use only ½ teaspoon if you don’t want any extra hint of sweetness on your bread
- ½ teaspoon regular mustard , , (2.5g) or dijon mustard
After Baking
- Melted vegan butter for brushing, or a simple syrup mix if you want it sweet , simple syrup by melting down 1 tablespoon sugar + 1 tablespoon water until mixed
Instructions
Tangzhong
- In a small pan, whisk together the bread flour, vegan milk and water until mixed together. Add the pan to the stove over medium high and stir until the mixture thickens up which will happen quickly, within 1 minute or 2. It’ll look thick, almost like a pudding or a slurry. Remove from heat and pour into a small bowl and allow it to cool for about 10 minutes in the fridge. I like to do this first while I’m assembling the rest of the ingredients.
Milk Bread
- In the bowl of a stand mixer, add in the bread flour, sugar, instant yeast and sea salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm milk, vegan butter and Tangzhong mixture from earlier to the dry ingredients, and then mix together with a spatula until JUST incorporated. The dough should look shaggy.
- Cover with a kitchen towel and let it sit for about 10 minutes to rest and allow the ingredients to absorb together.
- Using your dough hook, knead the dough for 15 full minutes on medium (speed 4 for a Kitchenaid). You can pause halfway for a minute or two to scrape down your bowl.
- The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading about 5 minutes in to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed. Stretch the dough up and onto itself and pull/roll into a smooth ball.
- Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 1 hour to 90 minutes on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
- Punch down the dough. Pull the sides in on each other and fold over the dough a few times.
- Weigh out your dough, and divide into 4 equal balls. Pull and roll the balls tight, then cover with a damp towel or paper towel and let that rest for about 15 minutes.
- After 15 minutes, place one dough ball onto a floured surface. Using your rolling pin, gently roll it into a log, pressing out all the air bubbles. Get it smooth and flat, into about an 8” x 4” rectangle (roughly). Fold the two ends over and onto each other. Turn the dough 90 degrees, and roll out again (you are creating layers by doing this). Shape your log into 4 inches wide now. While rolling and tucking, roll into a 4 inch long log.
- Butter an 8 ½ x 4 ½ loaf pan, and place the first log, seam side down, into it.
- Repeat the same for the other 3 balls, placing side by side in the loaf pan.
- Cover again with a damp towel and allow to rise for about 45 minutes until the dough crowns the top of the loaf pan.
- You can also begin preheating your oven to 350°F/180°C within the last 15 minutes so it’s ready when they’re done rising.
- In a small bowl, mix together the ingredients for the vegan egg wash – the extra milk, agave/maple syrup and mustard. Brush your “humps” generously with the mixture.
- Bake your bread for 30-35 minutes in the middle of the oven. Remove from the oven. If they begin to brown too quickly, cover with foil in the last 5-10 minutes.
- Remove the from the oven and brush immediately with melted butter or a simple syrup if you want it sweet. After 10 minutes, remove from the pan and let it cool completely on a wire rack before pulling the 4 pieces apart. You can also slice into slices. Enjoy!
