Two Ways to Make Vegan Cinnamon Rolls: Peach Cobbler & Biscoff
If you know me, you know I love a good cinnamon roll—but I also love taking a classic recipe and making it my own.
For this bake, I decided to make two different cinnamon roll flavors using the same soft, fluffy vegan tangzhong dough: Peach Cobbler and Biscoff.
The tangzhong method is one of my favorite ways to make cinnamon rolls because it helps create a dough that is incredibly soft, fluffy, and tender. From there, I split things up and gave each roll its own personality.
One half became a warm, cinnamon-filled Peach Cobbler Cinnamon Roll, complete with sweet peaches and a buttery cobbler crumble. The other became a rich Biscoff Cinnamon Roll, with Biscoff spread mixed right into the filling and even more spread added on top before baking.
And yes—they’re both completely dairy-free.
The Cinnamon Roll Base
The secret to these rolls starts with the tangzhong.
Tangzhong is a simple mixture of flour and milk that is cooked until thick and then cooled before being added to the dough. It helps create that soft, pillowy texture that makes a cinnamon roll hard to resist.
For this recipe, I use dairy-free milk and vegan butter, but you can use the dairy-free products you prefer.
Tangzhong
Ingredients
3¾ tablespoons (30 g) all-purpose flour
¾ cup (180 g) dairy-free milk
Instructions
Whisk the flour and cold milk together in a small saucepan until smooth.
Cook over medium heat, whisking constantly, for about 3–5 minutes.
Continue cooking until it thickens into a smooth, pudding-like consistency and leaves visible lines across the bottom of the pan.
Remove from the heat immediately.
Transfer to a small bowl and cover the surface with plastic wrap.
Allow the tangzhong to cool completely before using.
Baker’s Tip: The tangzhong is ready when it leaves a swirl or “ribbon” after mixing. Don’t add it to your dough while it’s still warm. Let it cool to room temperature first.
Activate the Yeast
Ingredients
1⅛ cups + 1 tablespoon (285 g) dairy-free milk
3⅜ teaspoons (11 g) active dry yeast
1½ teaspoons (6 g) cane sugar
Instructions
Warm the milk to 105–110°F.
Pour the warm milk into your mixing bowl.
Stir in the sugar.
Sprinkle the yeast over the milk.
Let it sit undisturbed for 5–10 minutes.
The yeast should become foamy and bubbly. If it doesn’t foam, start again with fresh yeast.
Baker’s Tip: Don’t overheat your milk. Milk above 110°F can kill the yeast.
The Dough
Ingredients
Prepared tangzhong
Activated yeast mixture
6 tablespoons (75 g) cane sugar
6 tablespoons (85 g) melted vegan butter
1½ teaspoons vanilla extract
1⅞ teaspoons fine sea salt
4½ cups + 1½ tablespoons (560 g) all-purpose flour
Instructions
Add the cooled tangzhong to the activated yeast mixture.
Add the sugar, melted vegan butter, vanilla, and salt. Mix until combined.
Add the flour one cup at a time, allowing each addition to incorporate before adding more.
Continue mixing until a shaggy dough forms.
Knead on medium-low speed for 12–15 minutes, or knead by hand on a lightly floured surface.
The finished dough should be smooth, soft, elastic, and slightly tacky—but not sticky.
The Windowpane Test
Pinch off a small piece of dough and slowly stretch it between your fingers. The dough should stretch into a thin, translucent membrane without tearing.
If it tears easily, knead for another 2–3 minutes and test again.
First Rise
Lightly grease a large bowl.
Shape the dough into a smooth ball by tucking the edges underneath.
Place the dough seam-side down into the bowl.
Cover with plastic wrap or a damp towel.
Let the dough rise in a warm place for about 1–1½ hours, or until doubled in size.
The Cinnamon Filling
Ingredients
1 cup (227 g) softened vegan butter
2¼ cups (495 g) packed dark brown sugar
6 tablespoons (48 g) ground cinnamon
1½ teaspoons vanilla extract
Instructions
Combine the softened vegan butter, brown sugar, cinnamon, and vanilla.
Mix until you have a smooth, spreadable filling.
Once your dough has completed its first rise, roll it out and spread the cinnamon filling evenly across the dough, leaving about a ½-inch border along one long edge.
Gently press the filling into the dough to help it stay in place while rolling.
And now comes the fun part—two flavors from one cinnamon-roll base.
Vegan Peach Cobbler Cinnamon Rolls
For the peach cobbler rolls, I wanted them to taste like a warm peach cobbler and a cinnamon roll had a baby.
Peach Filling
1 cup frozen peaches
½ cup granulated sugar
½ cup packed brown sugar
2 tablespoons ground cinnamon
2 teaspoons vanilla extract or vanilla bean paste
Combine the peaches, sugars, cinnamon, and vanilla to create the peach mixture.
Spread the peach mixture over the cinnamon filling before rolling the dough.
Peach Cobbler Crumble
Ingredients
1 cup + 2 teaspoons all-purpose flour
⅓ cup brown sugar
⅓ cup granulated sugar
½ cup vegan butter
1 teaspoon cinnamon
Instructions
Combine the flour, brown sugar, granulated sugar, cinnamon, and vegan butter.
Mix until the ingredients come together into a crumbly mixture.
Sprinkle the crumble over the peach-filled dough.
Roll the dough tightly into a log and cut into 6 jumbo rolls.
The result is a soft cinnamon roll filled with warm cinnamon and peaches, finished with that buttery, crumbly topping that gives it the full peach cobbler feel.
Vegan Biscoff Cinnamon Rolls
If you’re a Biscoff lover, these are for you.
For the Biscoff rolls, I took my cinnamon filling and mixed 1 cup of Biscoff spread directly into it.
Spread the Biscoff cinnamon filling over the dough, then roll the dough tightly into a log and cut into 6 jumbo rolls.
Before baking, I added even more Biscoff spread on top of the rolls.
Because honestly, when it comes to Biscoff, more is more.
Baking the Rolls
Place the prepared rolls into your baking dish and allow them to complete their second rise before baking.
Bake at 350°F for 25 minutes, or until the rolls are beautifully golden and baked through.
Don’t overbake them—you want to keep that soft, fluffy center.
Vegan Cream Cheese Frosting
Ingredients
1 tub (7.05 oz / 200 g) vegan cream cheese, softened
½ cup (113 g) vegan butter, softened
1¾–2 cups (210–240 g) powdered sugar, sifted
1 tablespoon vanilla extract
Pinch of fine sea salt
1–2 tablespoons unsweetened oat milk, as needed
Instructions
Beat the softened vegan butter on medium speed for 2–3 minutes until light and fluffy.
Add the softened vegan cream cheese and mix for 1–2 minutes, just until smooth. Don’t overmix.
Mix in the vanilla and sea salt.
Gradually add the powdered sugar, about ½ cup at a time, mixing on low until incorporated.
Beat for another 1–2 minutes until smooth and creamy.
Add oat milk as needed to reach your desired consistency.
Spread the frosting over the warm cinnamon rolls and let it naturally melt into all those beautiful swirls.
My Favorite Part: You Get Two Flavors
What I love about this recipe is that you don’t have to choose.
You can make a batch of soft, fluffy vegan cinnamon-roll dough and turn it into two completely different desserts.
The Peach Cobbler version is warm, fruity, cinnamon-y, and topped with that irresistible cobbler crumble.
The Biscoff version is rich, buttery, and packed with Biscoff flavor.
Same dough. Two completely different experiences.
And that’s exactly what I love about baking—starting with one recipe and finding new ways to make it your own.
Sweet like home.
HERRtruthBakes Baker’s Tips
Make sure your tangzhong has completely cooled before adding it to the dough.
Use a thermometer when activating your yeast so the milk isn’t too hot.
Don’t rush the first rise. Let the dough actually double in size.
Use softened vegan butter for the smoothest cinnamon filling.
Don’t overbake the rolls. A soft center is what we’re looking for.
Frost the rolls while they’re still warm so the cream cheese frosting can melt into the swirls.
For the Biscoff rolls, don’t be shy with that extra Biscoff on top.
If you’re making both flavors from one batch, divide the dough and fillings evenly so you get 6 Peach Cobbler rolls and 6 Biscoff rolls.
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