These Super Soft Vegan Cinnamon Rolls are the perfect light and fluffy swirl stuffed with buttery, cinnamon sugar. Get the recipe below.

Breakfast pastries

Breakfast is the most important meal of the day - so why not start it the best possible way with super soft Vegan Cinnamon Rolls dripping with a sweet glaze.

This classic American breakfast is the stuff dreams were made of. You can now find them in bakeries and coffee shops around the world making them a super popular breakfast pastry.

Whether you call them cinnamon rolls, cinnamon scrolls or cinnamon buns, they all have one thing in common. They are a super light swirl of bread filled with a mixture of butter, cinnamon and brown sugar.

Once they come out of the oven they immediately get drizzled with a milk and icing sugar glaze making them satisfyingly sticky! You will be licking your fingers after devouring one of these.

How to make cinnamon rolls vegan

The classic recipe for cinnamon rolls is not vegan. But that doesn't mean you can't enjoy them if you follow a plant based diet.

I've taken the classic cinnamon roll recipe and adapted it so that it uses plant based substitutes. It's easy when you put your mind to it.

The bread dough used for cinnamon rolls is an enriched dough. This means that instead of just flour, water and yeast, it's had ingredients like milk, sugar and butter added to it. This makes it lighter, fluffier and slightly sweet.

Of course there's no issue with adding sugar to the dough but there are problems with using milk and butter.

When a recipe calls for milk and I am trying to make it vegan. there's one particular type of plant based milk that I always use - soya milk. This is because it is the most simillar to cows milk in terms of consistency and the way it behaves. You could substitute another milk but, as I say, my recommendation would be soya milk.

It used to be difficult substituting butter when making a recipe vegan but these days it's easier than ever. Butter alternatives such as Flora Plant B+tter and Naturli have great flavour and behave just like the real thing.

If you can't get hold of either of these brands margarine will work too.

Milk and butter are used again in this recipe (the milk for the glaze and the butter for the filling) so make sure you've bought plenty to do both jobs!

For more information about vegan baking substitutes check out the big vegan baking guide.

The secret to soft cinnamon rolls

Now, think about the most disappointing cinnamon roll you've ever had. Maybe it didn't have enough filling? But I bet the most disappointing thing at all was the hard crust and dense inside.

Cinnamon rolls are meant to be soft and cakey inside. You don't want to break a tooth getting to that buttery centre!

After many attempts at following recipes and them always coming out hard I have made a recipe that is guaranteed to give you super soft buns.

There are two secrets to the perfect, summer soft cinnamon rolls. The first one is to cook them at a lower heat than you might expect. I cook them at 165C / 325F / gas mark 3. This might seem really low but I promise you they will cook. The reason I like to cook them on a low heat is that they don't colour as much and don't get a hard crust.

But, the real top tip for super soft buns is using a mix of plain flour and bread flour. In fact, this recipe is almost all plain flour. I just add 50 grams of bread flour as it helps the dough come together better before you begin kneading.

By using plain flour you get a much lighter, open crumb texture which is almost like cake. This makes the insides super soft and bouncy and perfect for absorbing the sticky sweet filling.

Follow these two top tips and you will have perfect vegan cinnamon rolls every single time.

The recipe