Substitute for Butter in Cinnamon Rolls: Best Options
Butter plays three roles in cinnamon rolls: enriching the dough for a soft, brioche-like texture, creating the cinnamon-sugar filling layer, and forming the base of cream cheese frosting. The substitute must work in each context.
Best Substitute
Coconut Oil
Use solid coconut oil for filling spread, melted for dough, both in 1:1 ratio
Coconut oil works in all three roles: melted in dough for tender texture, solid spread for the filling layer (just like softened butter), and in frosting. Use refined for neutral flavor so cinnamon takes center stage.
Other Options
Vegan Butter
1:1 ratio in all applications
The most direct swap that works identically in dough, filling, and frosting. Brands like Miyoko's cream very well. Best for maintaining traditional flavor.
Vegetable Oil (dough only) + Coconut Oil (filling)
Use oil in dough, solid coconut oil for filling spread
Oil creates moist dough but can't be spread for filling. Use solid coconut oil or vegan butter for the cinnamon-sugar layer.
Frequently Asked Questions
What can I use instead of butter in cinnamon rolls?
Coconut oil (refined) works in all three components: melted in the dough, solid for the cinnamon-sugar filling spread, and in the frosting. Vegan butter is the easiest 1:1 swap that works identically to butter in every role.
Can you make cinnamon rolls without butter?
Yes. Use coconut oil or vegan butter as a 1:1 replacement. For the filling, the fat needs to be spreadable, so use solid coconut oil or softened vegan butter mixed with cinnamon and sugar. The rolls will still be soft and rich.