Vegan Pink Cinnamon Rolls

These Vegan Pink Cinnamon Rolls are soft, gooey, and naturally colored with beet powder (don’t worry—no earthy taste, just sweet, pretty pink!).

They taste just like classic cinnamon rolls but with a fun twist and zero dairy or eggs.

The dough is fluffy, the filling is sweet and spiced, and that pink glaze? It’s like frosting magic.

Here’s everything you need to make these beauties—from soft dough to the final swirl.

Let’s roll.

Why I Love This Recipe

I first made these when I wanted a bright, fun version of cinnamon rolls that looked just as happy as they tasted. This recipe is now my go-to every time I want to bake something cozy, but with a little extra flair.

You don’t need fancy ingredients
You can make them in a few hours, no overnight wait
The beet powder makes them pink without food dye
No one will guess they’re vegan

What You’ll Need

3 ½ cups all-purpose flour
2 ¼ tsp instant yeast (1 packet)
¼ cup beet powder
¼ cup granulated sugar
½ tsp salt
1 cup warm almond milk (110°F)
¼ cup vegan butter, melted
1 tsp vanilla extract

For the filling

⅓ cup vegan butter, softened
½ cup brown sugar
1 ½ tbsp ground cinnamon

For the glaze

1 cup powdered sugar
1 tbsp almond milk
½ tsp vanilla extract
1 tsp beet powder

Pro Tips

Use warm (not hot) milk to activate the yeast properly
Spread the filling evenly to get perfect cinnamon swirls
Let them cool just a bit before glazing so it doesn’t melt right off
Chill the dough if it’s too sticky to roll
Beet powder is strong—use just enough for color, not taste

Tools You’ll Need

Mixing bowl
Whisk
Rolling pin
Sharp knife or dental floss
9-inch round baking dish or pie dish
Oven
Small bowl for glaze
Silicone spatula

Substitutions and Variations

Oat or soy milk can replace almond milk
Coconut sugar instead of brown sugar
Add chopped nuts to the filling for crunch
Use store-bought vegan cream cheese for a tangy glaze

Make Ahead Tips

Assemble the rolls, cover, and refrigerate overnight
Let sit at room temp 30 mins before baking
You can also freeze unbaked rolls and bake from frozen—just add 10–15 mins

Vegan Pink Cinnamon Rolls Recipe

Servings: 8 large rolls
Prep Time: 20 mins
Rise Time: 1 hour
Bake Time: 25 mins
Total Time: 1 hour 45 mins

Step 1: Make the Dough

In a large mixing bowl, whisk together 3 ½ cups flour, 2 ¼ tsp instant yeast, ¼ cup beet powder, ¼ cup sugar, and ½ tsp salt. Add 1 cup warm almond milk, ¼ cup melted vegan butter, and 1 tsp vanilla. Stir with a spatula until a shaggy dough forms.

Step 2: Knead the Dough

Turn dough onto a floured surface and knead for 8 minutes until smooth and springy. Add a little more flour if sticky.

Step 3: Let it Rise

Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.

Step 4: Roll Out the Dough

Roll risen dough into a rectangle about 12×16 inches.

Step 5: Add the Filling

Spread ⅓ cup softened vegan butter evenly over dough. Sprinkle with ½ cup brown sugar and 1 ½ tbsp cinnamon.

Step 6: Roll and Slice

Tightly roll up the dough into a log from the long side. Cut into 8 even rolls using a sharp knife or floss.

Step 7: Second Rise

Place rolls into a greased 9-inch round baking dish. Cover and let rise 30 more minutes.

Step 8: Bake

Bake at 350°F for 25 minutes, until lightly golden on edges.

Step 9: Glaze

Mix 1 cup powdered sugar, 1 tbsp almond milk, ½ tsp vanilla, and 1 tsp beet powder in a small bowl. Drizzle over warm rolls.

Leftovers and Storage

Store leftovers covered at room temp for 2 days or in the fridge for up to 5 days. Reheat in the microwave for 20 seconds to make them soft again. Freeze without glaze up to 2 months.

Why This Recipe Works (Quick Science)

Beet powder adds pink color without messing up the moisture level
Yeast makes the dough rise by creating air bubbles (it eats the sugar!)
Using vegan butter and plant milk keeps it soft and dairy-free
Kneading helps gluten form, which gives the rolls structure and chew

Common Mistakes

Hot milk kills yeast: Keep it just warm, like bath water
Not letting dough rise fully: It should double in size before rolling
Overbaking: These should be soft, not dry. Pull them at 25 mins
Too much beet powder: It can overpower if you go overboard

What to Serve With

A hot mug of chai or coffee
Fresh fruit or fruit salad
Vegan breakfast sausage or tofu scramble
A dollop of vegan whipped cream on top

FAQ

Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour, but the texture will be more delicate.

Does it taste like beets?
Nope! You only taste the cinnamon and sugar.

Can I use regular yeast?
Yes, just proof it in the warm milk with sugar for 5–10 mins first.

Can I double the recipe?
Totally. Use a 9×13 pan and bake a few mins longer.

Final Thoughts

These vegan pink cinnamon rolls are the perfect way to make your weekend mornings more fun. They’re soft, sweet, and gorgeous—everything a cinnamon roll should be, with a splash of color. If you try this recipe, leave a comment! I’d love to hear how they turned out or answer any questions you have.