The World’s Easiest Cinnamon Rolls

Easy Cinnamon Rolls | simple | #vegan | minimalistbaker

I once drove 2 hours before work at 5:30 in the morning in the pitch black just to get a cinnamon roll at an Amish bakery. That’s how much I love cinnamon rolls, and apparently how unwilling I am to make them myself. Go figure.

How to Proof Cinnamon Rolls

Why doesn’t anyone make cinnamon rolls? They’re complicated, difficult and time consuming. That’s why.

But these cinnamon rolls are different:

7 ingredients
No complex steps
No difficult methods
Practically fool proof
Just straight forward, fluffy, gooey goodness in cinnamon roll form.

Oh yeah, and they’re vegan. Holy friggin’ delicious.

7 Ingredient Cinnamon Rolls!

I was able to keep the ingredients to a minimum by narrowing down what you really need in a cinnamon roll and forgetting the rest. And then I went a step further and tested the true need for “scalding the milk” and letting them rise a second (sometimes third) time.

Turns out? Not necessary. And they turned out JUST AS DELICIOUS as bakery fresh cinnamon rolls. This, my friends, is my new go-to cinnamon roll recipe and it just so happens to require 7 ingredients and one lazy morning’s preparation. Behold, the World’s Easiest Cinnamon Rolls.

7 Ingredient Cinnamon Rolls!!7 Ingredient Cinnamon Rolls | via Minimalist Baker

When I pulled these beauties out of the oven I was mesmerized. I couldn’t believe how fluffy and perfect they looked despite minimal ingredients and time.

Although a glaze isn’t really necessary or within the  7 ingredient limit, it’s an easy last minute addition that will send them over the top. In other words, highly recommended for pure cinnamon roll bliss.

Vegan Cinnamon Rolls with Cream Cheese Icing! 7 Ingredients only | minimalistbaker.com7 Ingredient Vegan Cinnamon Rolls! via

These rolls are:


In other words, perfection. Hooray for easy cinnamon rolls, finally!

EASY 7 Ingredient Cinnamon Rolls | minimalistbaker.com7 Ingredient Vegan Cinnamon Rolls |

4.7 from 200 reviews
The World's Easiest Cinnamon Rolls
Prep time
Cook time
Total time
Easy cinnamon rolls with just 7 ingredients and no complicated steps. Just proof, roll out and bake! Plus, they're vegan and SO delicious, fluffy and gooey!
Recipe type: Dessert
Cuisine: Vegan
Serves: 10
  • 1 packet instant yeast
  • 1 cup unsweetened almond milk
  • 1/2 cup Earth balance (vegan butter), divided
  • 1/4 tsp salt
  • 3 cups all purpose flour
  • 1/2 Tbsp cinnamon
  • 1/4 cup + 1 Tbsp sugar, divided
  1. In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
  3. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 1/2 - 1Tbsp cinnamon.
  5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp Earth Balance (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
  6. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
  7. Optional: Frost with dairy free cream cheese frosting or a simple mixture of powdered sugar and almond milk.
* TIP: Make sure to use non-dairy milk for this recipe, otherwise the protein in dairy milk may kill the yeast if not scalded.
* Nutrition does not include any frosting.
Nutrition Information
Serving size: 1 roll Calories: 243 Fat: 9 g Saturated fat: 3 g Carbohydrates: 34 g Sugar: 5 g Sodium: 174 mg Fiber: 1.4 g Protein: 4.2 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. says

    GENUIS! I, myself, am a HUGE cinnamon roll advocate. If only I lived close enough to get a real Amish cinnamon roll… I live in Germany. No cinnamon rolls in sight. I guess I’ll just have to make some for myself. And these are perfect since I am vegan! Thanks for all the hard working recipe testing : )

    • Eveline says

      What a great recipe! These tasted simply amazing! I used coconut milk instead of almond milk and regular butter. Delicious!

        • E says

          This is what’s said about that in the recipe: ‘Make sure to use non-dairy milk for this recipe, otherwise the protein in dairy milk may kill the yeast if not scalded’.

          • Kakkoii says

            By carrots, do you mean carrots from the ground? That’s for rabbits.

            We, as animals, eat what tastes good to us, just like any other animal.

          • jeni says

            leave it to someone to leave a negative comment. I myself though not vegan love this recipe whether its made as is or non vegan. let all give their opinions and leave positive feedback for all who enjoy this recipe as they prefer and leave the negativity out of it . thank you. I myself made as is.. yummy! and made the sinful version with milk and butter. also yummy.

            topped the first with a glase of earths best almond milk and confectioners sugar. second used milk w butter. both delicious and fast!!!! thank you!

          • Ariel says

            Yes, cow’s milk is for baby cows. Just like dog’s milk is for dogs, a human’s milk is for a baby human.I personally find it weird that we humans are the only mammals that primarily drink the milk of another species. Yes, there are isolated incidents in which you might find a cat nursing a dog, or some other mix of species nursing, but we are absolutely the only mammals who 1- drink milk into adulthood and 2- steal the milk of another species, meant for their young. I love the taste of almond milk, as well as coconut milk, hemp milk, rice milk, and soy milk. So many options, and no animal has to suffer. Yay!

        • rachel says

          You can! However this is a Vegan Blog. So we don’t use animal or animal by-products. So almond milk is a substitute recommended in this particular recipe

          • Lisa says

            I woke up this am with your wonderful cinnamon rolls in mind, however, I only have whole wheat pastry flour (it’s Sunday, my no socialization day so no store trips) and a small bit of white. The dough is rising now. I hope it works. I plan to add a bit of orange zest!

          • Jolene says

            Which is fine, not everyone that has access to this recipe is Vegan. And there’s nothing wrong with that, Vegan doesn’t equal better ;)

        • Edmund P Willard says

          You CAN use plain milk without having to scald it. Per Red Star’s website:

          “It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.”

          • Jacquey says

            Yes, thanks for the factual info….I think it would be mature for each of us to share knowledge rather than life-style advice on food blogs. Am trying tonight so can’t rate yet.

        • Vanessa says

          If you mean cows milk which you get from the store yes you can every time I make these I do and I use normal butter as well. you make it the same as in the directions

        • Kathy says

          You definitely can use regular milk. I do. And no need to scald. The proteins in milk DO NOT kill yeast. Too hot of a temperature kills the yeast.

        • Ma says

          I did. Turned out great. I even put entire stick in the beginning. Just added extra later to the top before rolling. YumYummy
          5 stars

        • Debbie says

          Water will not work. Yeast requires the chemistry-based magic that happens when you have just the right balance of sugars, fats and moisture. Leave any one of those out and the yeast won’t grow. Cow milk, goat milk, coconut milk, almond milk, whatever milk floats your boat!

          • beth says

            Yeast will grow in many conditions, water/cow’s milk/coconut milk/almond milk… it doesn’t matter. The texture of the bread will be different if you use a milk as compared with a simple, lean recipe with water only. I use a lean dough (water) without any sugar, eggs, butter or milk in it, and then doctor up the filling (cinnamon/cardamom/etc…) and the topping. Who needs all this sugar actually in the dough itself? It’s too much!

          • says

            When I bake bread, I use plain water, warmed in the microwave, and salt, along with yeast and whole wheat flour, and it rises just fine. Apparently my yeast enjoys a nonfat diet. ;)

          • Runa Risa says

            Nonsense. Yeast needs no “milk” to ferment. How do you think we make pizza dough? All you need is flour, water & yeast. Anything else is only for flavor/texture. I can tell you for cinnamon rolls water is a poor choice. You will lose texture and flavor. It will “work” but it won’t be nearly as good.

        • Jolene says

          You can use pretty much anything, however salt is what slows the activeness of yeast. Water is fine to use with yeast, my favorite bread recipe is warm water with yeast. As well cows milk will NOT react badly with yeast, bahaha I saw someone say it would on this comment section which is 100000% false, lol

  2. says

    Who could not love cinnamon rolls! They are so good and one of my all time favorite fall/winter breakfast. These look just too goo to be true. You are a genius!

  3. says

    These look SO incredible. And “world’s easiest”???? Like someone else said, that sounds too good to be true. I’ve been dying to try making cinnamon rolls but I’ve never tried baking with yeast before (and my baking skills are definitely precarious in general…) If you say these are the world’s easiest, I may just have to bite the bullet and finally tackle these. Thanks so much for the inspiration!! I love your site :)

    • Dana says

      It’s a vegan brand of butter, but you could also sub non hydrogenated margarine, maybe coconut oil or butter if you’re not vegan. Hope that helps!

    • Becky says

      Vegetable oil works great for those who do not want or need a vegan recipe. The recipe I use from mom is very similar and it calls for 1/4 c. oil, 1 egg, 1/4 c. sugar and regular milk, There is no need to scald milk anymore as that was written for people as a safety precaution before milk was pasteurized. Also people used shortening in their bread recipes and the hot milk would help melt or soften the shortening. Cinnamon rolls are SO easy. I let mine rise overnight in the fridge already made out into rolls and cover the pan. Just take them out to finish proofing in the morning and bake them off to enjoy fresh hot rolls for breakfast!

  4. says

    I’ve been making a couple different types of pumpkin cinnamon rolls lately, however they have not been coming out correctly. I have been substituting coconut oil instead of butter and whole wheat pastry flour (which I use for most everything without a problem, but never tried anything yeast risen with this flour) instead of AP flour. Do you believe these two substitutions should work with your recipe?

    • Dana says

      I would use whole wheat PASTRY flour as it’s more tender and will rise better (and taste better) and do up to a 1/2 substitution with coconut oil. I wouldn’t recommend omitting the butter altogether. Hope that helps, Valerie!

  5. Taylor says

    I love you! I hate making cinnamon rolls but I love them so much! I will be making these asap, maybe even today. I might try with coconut oil since I’m out of vegan butter.

      • Danielle says

        I’ve been able to find Earth balance at a lot of places lately. Kroger, Safeway, Alberstons, and you’re sure to find it at Whole Foods, Sprouts, Central Market/HEB. It might not be in the dairy second with all the other margarine, at Kroger they have a section for healthier and more natural products. It’s amazing spread and I have my whole family (even the non vegans) using it. Good Luck!

  6. says

    I’ve never eaten cinnamon rolls before (shame on me!) but these look absolutely delicious! I now definitely want to try one! Can you send me please :)

    Sofie x

  7. ellen says

    Just wanted to give you a heads up about scalding milk. Cows milk has a protein in it that can inhibit the yeast rise, but is killed when heated. So almond or non dairy milk doesn’t need to be scalded. These look great, can’t wait to try, like others said, might try and use coconut oil…

    • Debra says

      It is a misconception that dairy proteins kill yeast and inhibit the rising of bread. At best, the rise might be slower, but the yeast is not facing imminent death. Further, heating dairy milk does not kill the proteins, it “denatures” them. This is not at all the same thing. Proteins, like carbs and fat, are COMPONENTS of living things and cannot themselves be killed. Ellen, your post is not accurate. Dana, it’s easy to verify input before posting them as facts from a “wise commenter.”

      • Boffo says

        Right.. I make bread every day and use 1 cup milk and 1/3 cup water (lukewarm) with 3 Tablespoons of honey and 1/4 cup flour to proof the yeast. It eats it up YUM! I never heard of dairy killing yeast.

  8. Anonymous says

    I am eating these yummy cinnamon rolls as I write. They came together very easily and are delicious. Note: I used about 1/2 cup less flour than the recipe calls for, and ended up using maybe 2 to 3 tablespoons less Earth Balance during the final brushing.

  9. Susan Pantle says

    Grandma Hein always put a little nutmeg & the sugar in the milk & heated it. Regardless the nutmeg was her signature taste & made a really nice addition to the flavor of the cinnamon rolls no matter when added!

  10. says

    GENIUS. I only bust out homemade cinnamon rolls for extremely special occasions because a) they take forever, and b) I can’t be trusted around a large batch of cinnamon rolls. However, this easier and quicker recipe is enough to kaibosh one of those excuses. I am now even more fearful of b.

  11. Jessica says

    Mind blown.
    Do you think that these could be made the night before and then popped in the oven the next morning?
    I would assume so, but was just curious as to if you’d tried it yet!

      • Simon says

        Loved the recipe, thanks a lot! Just to say that I made the dough, shaped them then put in my baking tray covered with cling film and left in the fridge for 21 hours. I took them out while preheating the oven then baked them. They turned out great!

        • Nancy says

          Thank you for following up and letting us know that worked — I was curious about this very thing because I plan on making them the night before Christmas — and then hopefully just putting them in the oven to bake in the morning :-) Thank you!!

  12. Sophia says

    These sound delicious. However all i can find at the store is active dry yeast, and not instant yeast. Will this work if i add it to warm water and follow the same steps? thanks…

  13. says

    Thank you so much for the fabulous recipe! I made these–great directions btw, and they turned out GREAT. I hope it’s okay that I posted a review of the recipe on my site and gave links and all credit back to you, of course. :) I’ll take credit for what I do best: eating! Yummy and thank you again!

  14. says

    Easy. Few ingredients. And vegan? Oh I must be dreaming!!!! Though I’m not vegan, I have a dairy (cow’s milk) allergy and this recipe is PERFECT to satisfy my diet restrictions and sweet tooth. I’m making these real soon, thank you for sharing. =)

  15. Clemens says

    Hey Dana
    Thx for the recipe… these look great! Is it possible to substitute soy milk for almond milk? or do they behave differently when heated? i have a nut allergy.

  16. says

    Oh my god! This is ridiculous but I teared up when I was referred to this recipe! I haven’t had cinnamon rolls in entirely too long and I really miss them! These look FANTASTIC, I cannot wait to try them and feed them to my non vegan husband (mwuhahaha)! Thank you so so so much!!!

  17. Leon says

    These look awesome. Honestly, I never had any cinnamon rolls before because the smell near the cinnabun stall in the malls really puts me off, but I’d like to give these a try cause they look so good yet simple. Just a question though, would it work if I replace the oil with a mixture of nondairy milk and coconut oil instead of the earth balance? I can’t find EB or other vegan margarine where I live. Thanks!

  18. Kristen says

    Just made these and I must say they are amazing! Next time I would put more cinnamon but I may have spread mine too thin. My four year old approved and he requested them, so I call it a success! Thanks so much for sharing!

      • AnoushkaD says

        Did this great recipe with the vegan option. If I don’t need vegan, I add an egg. For the filling I used 3 tbsp of butter/margarine/coconut oil with 3/4 cup of brown sugar and 3 tsp of cinnamon (the good kind from a spice merchant, not the No Name brand…) I add walnuts, pecans, almonds or soaked in hot water and cooled raisins. It makes 12 rolls for me so I use a 9X13 pan. I substitute half the flour for whole wheat flour for an healthier version (begin with whole wheat when stirring). Best when fresh from the oven, so I prepare everything the night before, roll and put in the pan. Cover with a plastic film and up in the fridge. The next day, I leave it at room temperature for at least 30 minutes and then in the warm oven. The delicious smell in the house wakes up everyone! Thanks for sharing Dana!

  19. says

    I`m in love with this! I recently made cinnamon rolls at home. I definitely need to try this out. I mean, if you can make cinnamony goodness easier, why wouldn`t I try it, right?!

  20. Rose says

    Your intro mentions trying to eliminate a second rise, but the recipe still includes two rising times. You also use instant yeast, which is supposed to eliminate the need for two rises. When I make cinnamon buns, which I do regularly, I use quick rise yeast, let the dough rest only 10 minutes, as directed on the yeast jar, then shape the buns and then they rise until doubled. This is a lot quicker-you really don’t need that first 1 hour rise. They are in and out of the oven in about 2 hours, from start to finish. I’ve been using quick rise yeast for many years and it saves me a lot of time when baking.

  21. Ciara says

    These cinnamon rolls truly are amazing! This is my 2nd recipe of yours I’ve used today!!! It was my first time ever using yeast and it was so exciting!!!! it’s like MAGIC! I will be making these this weekend for a brunch. I used almond milk that was vanilla flavored/unsweetened, real butter and the rest as the recipe calls for and they turned out perfect!!

    • says

      That’s funny you ask – I was just thinking that today! I think you could either add pumpkin butter to the filling/and or add some pumpkin puree to the wet ingredients before adding the flour. Alternatively, add pumpkin pie spice to the dry ingredients and/or to any frosting you use. Hope that helps!

  22. Jemah says

    Made these today using soy milk instead of almond and they came out AMAZINGLY! I also added two tablespoons of applesauce for the filling and maple syrup to the icing (1 cup icing sugar, 2 tbsp maple syrup, 2 tbsp soy milk)

  23. Allyssa says

    This was amazing! Made some for my sister and the fam. They turned out spectacular. For those of you who don’t have/don’t want to use margarine or butter, I did a 1:1 substitute for coconut oil. Totally works. Still came out fluffy and airy. There’s going to be a clear coconut smell/taste, but it still tastes amazing. Also substituted almond milk for soy milk. Turned out really well with some honey drizzled on top. It was my first time with yeast, first time making cinnamon rolls, and I’m so glad it turned out great. I’ll totally be making more in the future. Thanks so much!

    • says

      Madeline, my friend actually tried it with gluten free flour and although the flavor was excellent the texture was quite stiff and flat. I’ll have to experiment myself to be able to recommend anything to readers. Sorry!

      • says

        Have you come up with a type of GF flour that will work for these cinnamon rolls? Would one add xhanthum gum
        or maybe a mixture of GF flour and almond flour maybe??? Love to make these but I am GF and VEGAN.

    • Melissa says

      I found a way with a friends help how to make these delicious and gluten free. Add 2 tablespoons to the milk and let it soak in the fridge for 10-5 minutes. It will make a gel like substance to give it more moisture. Then continue with the directions as usual. Also chia seeds are full of fibre so that is a good thing!!! Also add one tablespoon of xanthan gum or guar gum mixed in with the flour. Then they will turn out just as delicious as the non-gluten free version! Enjoy! :-)

        • Kyla says

          Do you mean to use gluten free flour, too? I did the recipe with the gluten free flour and it sunk in the oven and didn’t brown very well.

          • says

            Yeah, this is a tough one with GF flours. I haven’t tried it yet myself but one of my friends has and she used mostly rice flours and said that the trick was not overworking (practically NO kneading) and to use less flour than you think you need. Hope that helps!

          • Melissa says

            Use gluten free flour as well as the chia seeds and the xanthan gum or guar gum. Also lessen the cooking time by 10-15 minutes.

            Also to make it even more moist use a maple syrup glaze on top. The texture may be a little more dense, but it is still okay!!!!

  24. Flora says

    hi, i was just wondering how long you could keep these for? would you keep them in the fridge? and could you freeze them? thanks for this recipe, it looks wonderful and easy, can’t wait to make them!! :-)

  25. Jordan Hennessy says

    I just pulled these out of the oven and man do they look good!! This was simply so easy! Thank you so much for this recipe. I being the only vegan in my house and I don’t need 10 cinnamon rolls, I decided to freeze half, I’ll leave another comment letting everyone know how that turned out!

      • Susan says

        Dana – My 10 year old daughter was diagnosed with celiac this summer and the thought of missing out on her great grandmothers cinnamon rolls for the rest of her life has her in tears. Have you experimented yet with GF flour? I promised her I would try to make her some this Christmas, a Christmas morning tradition. We were successful at making your apple crisp with King Arthur GF flour (yum pop!) however I understand the rolls are much more complex. I’m desperate to make her Christmas a merry one!

        • says

          Good question, Susan. I haven’t experimented a ton with GF flours. My friend tried this recipe with Pamela’s GF Baking Blend and they turned out good flavor-wise but the texture was pretty hard and they didn’t rise. I still ate them :D If I was to attempt these myself, I’d do gluten free oat flour, a little almond meal and a blend of GF flour that is heavy on white rice since it tends to be fluffier in recipes like this. Hope that helps and I hope this recipe is one that you can modify so your daughter can enjoy cinnamon rolls again. Happy holiday baking!

  26. Helen Levens says

    I made these this evening, surpassed my expectations which were pretty high to start with. Quick and easy to make and as good as the ones from my favourite café. I advocate a icing sugar glaze!

  27. Louisa says

    How much was your packet of yeast? I am itching to try your recipe! I have made cinnamon rolls twice before, and they were airy and beautiful, but they didn’t have the necessary chew or that classic richness. I hope this recipe will work for me! Active yeast should be okay, right?

    • says

      If you have rapid rise or quick acting yeast, that’s preferable. However, if not, that’s OK. It just might take a little longer for your rolls to rise and puff up. My packet was 1/4 ounce (1.5 tsp).

  28. Vee says

    Hi! I made the rolls yesterday but they came out kind of hard. I baked them for 25 min and they didn’t have any color so added another 5 min and they were “slightly golden brown” but not soft or fluffy at all. Do you have any suggestions? Thanks!!

    • says

      Hmm, did your rolls rise? That could be the only potential problem. It could’ve also had to do with the kind of flour you used. Whole wheat pastry or unbleached all purpose is best here. Check and make sure your yeast was fresh. Hope that helps!

  29. Nicole says

    Hi Dana,

    I cannot wait to make these! My husband is allergic to eggs and I am always looking for vegan recipes as a result (though we are also transitioning vegans).

    I just had a question about the frosting, since I am new to making my own… what kind of ratio would you use for the icing sugar/almond milk? Thanks for your help, and for posting this recipe!! :D

    • says

      Nicole! I’d say 2.5 cups icing sugar to a few Tbsp almond milk, depending on how thick you like it. Add 1 Tbsp of softened vegan butter for an even creamer frosting. Good luck!

      • Nicole says

        Omg, lovely buns and lovely icing recipe! These turned out perfectly! I used as many as 4 Tbsp. of unsweetened almond milk with your suggested icing recipe (with the melted Earth Balance, of course!) and it. Was. Perfect!

        I fear these will not last long each time I make them… thanks again!

  30. Justine says

    Hi Dana,
    Your recipe looks great! Now I am a very beginner baker with very little time on my hands. I was wondering if it is possible to do steps 1-5 (minus the “set on top of the oven to let rise again while you preheat oven to 350 degrees”) and put these lovely rolls in the fridge and then bake them the next morning (or if I am feeling really lazy, two days later). Would they keep? Thoughts?


  31. Karin says

    This sounds (and looks) great! I do have a question. You mention that the recipe does not work with dairy milk, but would it be possible to use dairy butter instead of the vegan butter? Thanks!

    • says

      Karin, I think so but can’t guarantee it. If you try it out though let me know! I’d love to know if the kinds of butter are interchangeable.

  32. Sarah says

    I’m pretty sure I completely messed up with the yeast, as my dough did NOT double in size, just expanded a little… yet when they came out of the oven, they were an absolute hit! Goodbye, Pillsbury Dough Boy!

  33. Jess says

    Just tried this recipe and WOW! The cinnamon buns came out amazing and were truly gooey, soft, and delish! Thank you for this recipe!

    • says

      Jennifer, it should! I haven’t tried it with dairy butter but because of the way it’s processed it should be fine. Let me know how it turns out!

  34. Samarra says

    Hey! I just made these. I cut down a bit on the flour, since it wasn’t stirring in. About half a cup less. I also wanted to add a little maple to the filling, but I had already put on most the margarine. There ended up being too much liquid and a lot of the filling oozed out as I rolled, this resulted in a lack of cinnamon deliciousness inside the finished product. I would recommend to anyone who wants to use maple inside to put it on first, maybe with a much much smaller amount of Earth Balance, or whatever butter. Other than that, they are pretty darn good.

  35. corina says

    i want to make these for an early morning. would it work to prepare them then night before and then bake them that morning, or would it be better to bake them at night and just warm them in the morning?

  36. Michelle Carlson says


    I would love to make these for Christmas morning but are they as good when made the night before? How would you suggest wrapping/storing them?

    Maybe, make the night before and do the icing that morning?

    Any suggestions would be helpful!

  37. MB says

    Could these be made in the evening to the point of putting them in the pan for the rise and put in the refrigerator overnight to finish and bake in the morning? (Thinking of Christmas morning…)

    • says

      MB, yes! Just pop them in the oven in the morning. Alternatively, I found a great resource on the Kitchn if you’d rather make them farther in advance and then freeze them. Check it out!

  38. Shaela says

    I made the cinnimon rolls exactly as it said, They came out so good, I said “I’m going to try and make bread with this recipe.

    I’ve been trying to bake bread for a while, but it never comes out acceptable.

    One was extremely dense. I used it to make french toast. That was the only way to make it edible.

    Anyway, so I made bread with this recipe! It turned out so good.

    Even better than a backery in this area.

    Even better than Farmer’s Market bread.

    I used 1 cup Tempt FLAX milk Original flavor, one could use the vanilla flavor though), 3 tbsps Earth Balance, 3 teaspoons Agave Syrup, 1 pkt Active Yeast, 1/2 tsp sea salt (doubled from orig recipe), 2 cups ORGANIC white all purpose flour, 1 cup ORGANIC wheat flour, 1 tbsp organic sugar, 1 tsp vanilla.

    With the rolls, the first time, with the all white flour, it took some time, to get all of the 3 cups of flour integrated.

    The 2nd time, with the bread, it was easier, probably due to the little bit of extra moisture due to the agave syrup, and vanilla. The dough was so pliable.

    When doing the first step, it took my microwave 1.5 minutes to melt the “butter” (EB), the temp was about 150 degrees, so I put the liquid in the fridge to help with cooling. I used a candy thermometer to get it exactly to 110 degrees.

    I think I was killing the yeast while making stuff prior to this recipe, by making the water I put the yeast in way to hot. (I like a hot bath). The temp should really be more lukewarm (110 degrees) like this recipe says.

    Having the exact temp it should be, REALLY helped me be successful.

    The bread I made, wasn’t big enough to be sandwich bread, but I could make a half sandwich with it.

    It was fluffy and tender, with just a slight resiting crust. It was not dense or mushy either.

    I was so thrilled. I made EDIBLE bread! But even better, was the fact that it was so good.

    Other breads, are bread, this was an experience! :)

    Also, I think many types of flour (coconut, sunflower, rye?, nut flours), and other yummies (nuts, seeds, molassass, spices, could be incorporated.

    I want to try making dinner rolls, and braided braided with this recipe. Mmmm!

    Oh, and it’s more nutritious, when using vegan milks, vs plain water that ordinary bread recipes call for.

  39. meghan k says

    I just made this recipe and am AMAZED. It was really easy to make and turned out so good. Next time I will make the icing too but honestly they are great without.

    This will be my new go-to brunch recipe

  40. Kris Johnson says

    Just made these and they were big, fluffy, and delicious. I used coconut oil instead of vegan butter and brown sugar in the filling instead of white. These were so easy and will definitely be a regular baking item in my home from now on. Thank you!

  41. says

    Just did a test run of these for Christmas morning. My son has an egg allergy so they looked perfect. Oh-my-gosh they are absolutely fantastic. Can’t wait to make many more recipes from your awesome site! So glad I found you!



  42. Ariel says

    Is there a reason you use regular sugar instead of brown for the “filling”? Just curious because I’ve never used granulated sugar in my cinnamon rolls!

  43. S says

    My 4 year old has egg, milk, and tree nut allergies and needed special breakfast ideas for Christmas…..made these following recipe exactly and whole family loved them!

  44. Eileen says

    OMG! I made this Christmas morning!! My daughter already is allergic to milk so this was perfect! I switched it up a little.. I cooked crumbled bacon and added it to the center and made maple flavored icing.. Amazing!!

  45. Susan says

    Just made these for Christmas morning breakfast- AWESOME!!! This is my first Vegan Christmas, and my family tradition was to have Pillsbury Poppin Fresh Cinnamon Rolls. These were SO MUCH BETTER!!!

  46. Wendy says

    In progress as I type, but shouldn’t the “total time” say 1 hour 55 min?? The hour rising time in addition to the 55 min listed time means these are a snack and not Xmas breakfast like I thought…

  47. Anj says

    I made these yesterday morning for a Christmas walk on the beach.

    I used vegetable oil to heat up with the almond milk in the first step.

    I used my Viking power mixer to mix everything, and thought I’d ruined the dough when it came out wormy looking and very dry. When I put it out on the table to knead, it was not looking good. I added a little water and worked it into a ball and put it in the bowl and covered it, set it by the woodstove thinking it probably wouldn’t rise.

    An hour or so later it had doubled in size and was very workable dough!

    I added raisins, fine shredded coconut mixed with ground chia and flax seeds to the brown sugar for the inside part. And real butter, since we are not vegans (but we do drink almond milk.)

    They were yummalicious. I’m so happy they actually turned out!

  48. Sarah D. says

    Made these today and took them to a party!!! Super hesitant because I never bake with yeast, and have been pretty unsuccessful BUT, they came out awesome, and everyone loved them!! Will totally make them again and again!!!

  49. Phoebe says

    We doubled the recipe, and used butter instead of vegan butter and they are delicious! This is definitely something to make again; it’s fun making them, they’re a lot more simple to make than other cinnamon rolls and they’re so yummy! Thank you for this recipe!

  50. Angie says

    I made these for breakfast on Christmas morning. Prepared everything ahead of time the night before and put in the fridge until the next day… they were PERFECT! The only thing I did differently was that I used sweetened almond milk (vanilla flavored) as that is what I drink and had on hand. My husband and kids all drink regular milk and no one had anything to say but MMMMMMMMMM!!!

    • says

      ANGIE! So great to hear. Thanks so much for sharing your experience. These have been so well received by readers and I absolutely know why. They’re delicious!

  51. Jen says

    Lovely. Not overly sweet (without the vegan icing, of course) and simple. The icing you recommended was divine. It was also my first time using vegan cream cheese so it was greater than I expected. Thank you :)

    • says

      Yay! SO glad you liked these Jen. They’re seriously my favorite cinnamon rolls (especially with that cream cheese frosting). So good!

      • Jen says

        I would also like to add that I used virgin coconut oil in place of Earth Balance, and I’m going to make another batch tonight and bake them in the morning. :) I’m considering this the only vegan cinnamon roll recipe I’ll be using.

  52. says

    I made these last night (I’m in the UK, so I used Stork instead of Earth Balance) and they are absolutely perfect. Samplers couldn’t even guess they were dairy-free.

    Such an easy recipe and it worked like a dream. I’m forwarding the recipe to all my friends!

    • Sally Ball says

      Alex, Stork isn’t dairy-free. It includes buttermilk (IIRC) so unsuitable for vegans and the lactose intolerant. I would suggest using Pure if you want dairy-free.

      • Pamela says

        Hard block Stork was vegan last time I looked, the stuff in a pot isn’t but the block that looks like butter certainly was, will check when I shop this week.

  53. Deanna says

    We made these yesterday, and just wanted to let everyone know that the dough also turns out well in a bread machine (which makes it even easier than it already is). I did activate the yeast outside the machine and then add it in as the machine was starting to mix and knead.

    Note: We did also use 1/4 cup water (for activating the yeast) and 3/4 cup milk (for the dough) instead of 1 cup almond milk, just because we didn’t have any on hand. Still turned out great, and I especially like that I can make it with ingredients that I *always* have on hand. My husband says a million thank you’s, because cinnamon rolls are his favorite breakfast but he’s gotten them so rarely in the past… :)

    • says

      So great to hear, Deanna! I don’t have a bread machine but love knowing that it’s possible with this recipe! So glad you and your family loved them. Cheers!

    • Sabi says

      I love this recipe!! I made those cinnamon rolls for a bunch of people and everyone loved them. :)
      I have a question…can I make the dough a night before and then make cinnamon rolls in the morning?

      • Dana Shultz says

        Check the comments because I believe I’ve answered this question before. But yes, cover them and let them slow rise in the fridge the night before. And then in the morning, set them on top of the oven (still covered) while the oven preheats. Then bake as instructed! Good luck!

  54. Timaree says

    Wow, you get a lot of comments! I just found your site today through Finding Vegan on Facebook. I think I want to try several of your recipes.

    As a note to some of what I’ve read here: modern pasteurized milk does not need to be heated for breadmaking. A packet of regular yeast measures out to 2 1/4 tsp.

    I was hoping for a yeast free cinnamon roll recipe as someone else posted a plea for also. My daughter is sensitive to wheat (not really the gluten but gluten free eliminates wheat so it works) but also allergic to yeast! I’ve been reading of others allergic to yeast also. I am surprised to find so many people needing gluten free foods! Wow. Personally, I look for yeast free for my daughter and vegan for my son so I am quite happy to have found your page.

    • Timaree says

      Also, an alternative to Earth Balance is Nucoa margarine. It’s been around forever and although it’s not labeled vegan, it has no milk substance in it as my severely allergic (as in almost died several times from touching something that had milk on it and saved by epi-pen and paramedics following up) can eat that one. Not all stores carry it anymore though but maybe where people can’t find vegan options they’ll be able to find this.

  55. Rachel says

    I never made cinnamon rolls before. I am glad this was the first recipe I used.
    They came out perfect, cute, and airy.
    Now, I have been thinking of what different things I can fill them with, such as, a vegan pizza filling, hummus, PB&J, – look what you have started!

  56. Rachel says

    Hi I am wanting to make these for the first time today but we have hemp milk rather than almond do you think that would work? Also going to make a spiced fruit butter for the filling so will let you know how that turns out!

  57. Jane says

    Can I prepare the dough the night before and bake them in the morning for school to save pre-time? Or do you think if I make them completely and just save putting the icing from them, I could warm up in the oven in the morning and drizzle the icing and still be yummy?

  58. Rachel says

    So we followed your recipe replacing vegan butter with coconut oil and hemp milk instead of almond. We’re doing lots of fruit butter experments at the moment so we made a spiced apple and pear butter and whizzed in that some raw cashews and dates to replace the sugar and butter usually used in the filling. This meant that the filling was wetter and that combined with rolling the dough out too thinly they are more dense than i was hoping for, however they came out very tasty still! Your instructions made the whole process really easy to follow so thank you!! We’re going to try a savoury version next using a cashew based pesto. * munches on another bun*

  59. Paul says

    Hi, love your cinnamon roll recipe, it’s almost identical to the one I used in my bakery UK for more than 45 years (changed from fresh yeast to dried active yeast in the late 1970’s) However, can I correct your comment regarding the protein in milk killing the yeast. It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, with pasteurization this has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.
    Love the Blog

  60. Jennifer Finucan says

    The yeast didn’t rise for me without having sugar in the liquid at the start, so I made them with water instead and added sugar before adding the yeast and then they turned out.

  61. Diane says

    These cinnamon rolls are DELISH! I am about to make them for the second time as this is my go to recipe now. I have tried a few vegan cin..roll recipes, which were good, but this one has less ingredients and they turn out perfect!
    I have been making cin..rolls for many years, starting with traditional ingredients before changing to a vegan diet, and always use my bread machine.
    I use whatever milk I have on hand, the last time it was sunflower milk, and my non-vegan teenage son commented on their perfection!

  62. mrs vee makes says

    Just tried this recipe yesterday! I have not baked from scratch in a long time and this was very easy for me! Need to practice more but my husband loved them too! Thanks for sharing

  63. Van says

    Hi – Great recipe. I followed all directions and all turned out well……with one exception.
    I placed mine in the fridge over night to bake this morning.
    When I took them out of the fridge they were flat and deflated.
    So not what I put in the fridge last night.
    Do you know why this happened?

    I’m gonna wait an hour or so for them to get to room temp and see what happens there, if no change I will re-start.

    Thank you.

    • says

      Van, that’s odd! I’ve a couple others who had success with this method. Not sure what went wrong? Sorry I couldn’t be of more help!

  64. Gwen says

    Great recipe! Made for Christmas morning and today and worked perfectly both times. Used 1/2 cup less flour and didn’t use all the earth balance in the final brushing like another reviewer. Also just used normal active dry yeast without changing the instructions and they were delicious. Today I blended 1/3 cup blanched almonds and 1 cup water… Makes the perfect amount of milk after straining through a nut milk bag and the blender heats the milk enough that you don’t have to go through the extra step of heating it. Also recommend the cream cheese frosting over the plain icing… It’s kind of the flavor you expect when eating cinnamon rolls and I feel like something is missing when you do the plain frosting.

  65. Kelsea says

    I make these rolls at least twice a week. I find that mixing brown sugar, white sugar and cinnamon makes the flavours insaaaanely good. But they rolls are pretty spectacular as it is.

  66. Megan says

    These were absolutely perfect! My friend said they were the best cinnamon rolls she’s ever had. How do you think they would do if I pre made them and left them in the fridge overnight to cook in the morning?

    • Dana Shultz says

      Megan, so glad to hear you and your friend enjoyed these! As for making them the night before, I haven’t tried them that way myself, but have heard that for most readers that works fine. I would just recommend making them, covering them and refrigerating them and then baking them first thing in the morning. Don’t let them sit too long in the fridge – overnight max. Hope that helps! happy baking.

  67. Ariel says

    These were AHMAZING!!!!! I didn’t have almond milk so used soy and they still turned out perfect! Thank you so much for your recipes! This is definitely going to be my go to site for great food choices :)

  68. Noor says

    OH MY GOD!!!!! They just came out of the oven. And my family almost devoured the whole thing!!! The dough is so fluffy and perfect!!!!
    Thank you so much for that recipe!!!

  69. Stacie says

    Cinnamon Rolls are acceptable for breakfast, right? It’s also acceptable to have breakfast at dinner time, right? Well, following that train of thought, we had cinnamon rolls at my house for dinner last night. Kids thought it was a fabulous idea! They were incredible!!! I think I mentioned in a previous review (for the Vegan Biscuits) that you are my new favorite person… I’ve upgraded you from favorite person to my new obsession and I will start stalking you shortly. Thank you!

    • Dana Shultz says

      Ooh, a new stalker! I’m thrilled ;D So glad you enjoyed this recipe and the vegan banana muffins, Stacie! Let us know if you have any future recipe requests/suggestions! :D

  70. says

    Oh these look delicious! i made some orange spiced rolls recently unfortunately they were tough! any tips on how to get mine soft like yours? after they doubled in size and i was rolling them it was really tough and hard to stretch…i think the problem is linked to that.

    • Dana Shultz says

      Hmm, perhaps the trouble was that you overhanded/kneaded them. You shouldn’t have to put much effort into rolling these out. Hope that helps!

  71. Bailey says

    I’m a bit of amateur when it comes to baking, but these actually were REALLY easy and REALLY good! I’ll definitely be making them again very soon.

  72. Hilary Aulando says

    These look lovely, and you’re right-they are easy to make and not at all a hassle. However, could I suggest that you skip the canola oil and use an oil that is not made from a genetically modified source. The majority of canola in north America is GMO. Use an organic cold-pressed olive oil or coconut oil instead.
    You could also substitute coconut oil for the Earth Balance (unless you can find the non-soy organic version.).

    One additional idea-substitute a whole grain flour for part of the refined white flour for added nutrition and fibre.

  73. Rebekah Grossman says

    Just letting you know, there is only 2 “l”‘s in “ball”. Other than that, they are amazing and perfect!

  74. Sophia says

    These look so great and I would really like to make them, but by any chance could substitute the flour for gluten free flour cause I’m also gf….

    • Dana Shultz says

      Sophia, lots of people have asked that question and though I haven’t tried these myself, I know that you can sub in a GF flour and make it work. I don’t have any recommendations personally but scan the comments and see if you can find some help.

  75. Karina says

    I made these today – they were amazing!!!! Even my fussy kids loved them ;-)
    Thank you so much for the recipe – brilliant!
    Karina, from Scotland xx

  76. Mateo says

    Are you sure you used 3 cups of flour? I used 3 cups, added in 1/2 at a time, and my dough doesn’t look like nice soft loaf. It’s very hard and thick. Lol I’m confused I triple checked everything and did it right.

      • says

        I’ve made them three times now and they never take the same amount of flour, go figure.
        You just have to know when to stop! Still pretty yummy rolls if you ask me!

  77. Mateo says

    Nevermind. I used wheat flour. Usually it’s fine. With cinnamon rolls aaahhh no. I’ll have to remake then with normal flour.

    • Dana Shultz says

      I believe I used part whole wheat pastry part unbleached all purpose, so perhaps you could give that a go next time!

  78. Alison says

    I tried these… I agree… way too much flour. I used GF plain flour. The first batch i just threw out. I couldn’t get it all to mix in and it was so dry – with less than 3 cups.
    I tried again with only 2 cups and although the dough was the right consistency for the first rise, it was then too soft to roll up. I went ahead and cooked it, but they were horrible and dry… threw them out too.
    I give up… will look for another recipe

  79. Leslie says

    I LOOOOOVED these. Thanks so much for the recipe! My toddler daughter has a ton of food allergies so she has never had cinnamon rolls. I substituted soy milk for the almond milk due to her allergies but otherwise I used the recipe exactly. They turned out so, so, so good.

  80. Simon-Luc says

    Hello! I’m waiting for the dough to rise as I type here… I’m a little concerned because the dough came together with a whole cup of flour less than the recipe asks for. I’ll see how they turn out but I’m wondering if that is normal.

    • Simon-Luc says

      Reporting back… They turned out great! I also saw your earlier comment about the flour so that’s taken care of.
      I found that the thickness of each pastry is important. It really has to be 1.5-2 inches thick, otherwise it will be kinda tough because it cooked faster.
      Super easy, super delicious.

  81. Sarah says

    I can’t wait to try this recipe! But isn’t white sugar not vegan because it is prossed through animal bones? Can I use raw cane sugar instead?

    • Sarah says

      I went for it any ways and they tired out soo good! I had to add that extra o because they were that good. My boyfriend who has yet like any of the vegan things I have made for him loved these, he wiped his plate clean. And they were easy too. Thanks Dana!

  82. Jason says

    You need to get straight to the point and put the recipe within 1 page of the top. Too much other junk on the page.

      • Laura says

        I just wanted to say I like the format! That’s what’s nice about blogs, some pics and writing along with the recipe :) plus, it’s very clear where the recipe starts. You’re doing a fab job and I can’t wait to make these

  83. Jason says

    Vegan, yes. But let’s not worry about the whopping 37g of carbs. I guess it’s okay to hammer your pancreas as long as it’s vegan, right?

  84. Gwenna says

    I just made these using coconut milk instead of almond milk and they turned out perfect! So delicious.

    • Gwenna says

      Oh, and if anyone wants the English measurements then I will post them. I did all the conversions. :)

  85. Pricilla says

    Maybe a stupid question…but do you leave th3 platic wrap on when you bake? I have heard of people doing this with aluminum foil on top, but I am just not sure.

  86. doug king says

    I either killed the yeast (followed the directions, really ;) )
    or rolled them the wrong way
    but they didn’t rise to suit me and look the way yours do :(
    but I’m sure they will taste as good! lol

  87. says

    I can’t wait to make these on Saturday!!! Do you know how much yeast was in your packet? They only sell very large bags of yeast where I live so I need to measure :)

  88. Laura says

    These were delicious! I have four children and two of them are allergic to milk, eggs, and nuts. It was so nice to make this (I subbed soy milk for almond) and let the whole family enjoy them. Thank you for this recipe! Btw, I started them in a bread maker which made it easy and they rose so big.

  89. Sidney says

    I am not a vegan, but I do enjoy the wholesome goodness of vegan treats! I made this recipe today, and my friends loved it! they couldnt stop eating them and couldnt even tell the difference! since I am not a vegan, i dont have vegan butter, so instead I used coconut oil and it worked perfectly! I probably could’ve added more salt to the dough though.
    I also made frosting with almond milk, powdered sugar, and a TINY bit of apple cider vinegar to get the desired “tang” as if I had used cream cheese.

    lovelovelove this recipe!!!

  90. Erika says

    This looks fantastic! The only thing that makes me cringe as a baker is that the salt and sugar are mixed directly into the yeast. Salt inhibits yeast reproduction, and the sugar could get the yeast to overreact and eat through things too quickly. :P
    Honestly though, this recipe looks absolutely amazing.

  91. Yatta says

    I just made these and they are awesome!!! I will admit that I didn’t use Earth Balance …. not because I wouldn’t have, but because I didn’t have any on hand and I decided to make these at the last minute. I used butter and made the icing with powdered sugar, almond milk, and a touch of vanilla. The butter was the only change I made and I’d bet that if I’d used Earth Balance, they’d be just as amazing!

  92. Laura says

    These were so easy to make and tasted amazing!! I used normal milk and butter and they turned out just as good! I also put pink icing on mine using egg white, lemon juice and icing sugar, definitely making these again!

  93. Camarra S. says

    I made these for a friend of mine and they were delicious. Only thing is the tops of the rolls all came out hard. I make regular cinnamon rolls all the time and this has never happened. But I’m wondering if this is some what normal for vegan cinnamon rolls?

  94. andrew says

    so many thank you’s! i just made with my three children, ages 8, 6, and 3.

    1,000,000 thank you’s – wonderful!

    • Dana Shultz says

      I would say you could use honey or agave in the dough, and for the filling, maybe a stevia/honey blend? Hope that helps!

      • says

        Thanks, very helpful! What’s your opinion (if you’ve tried it) on the King Arthur glazing sugar? I just ordered some because it looks like a quick simple way to make icing, and it’s gluten free and vegan, which is what I need.

  95. Emma says

    My dough hasn’t risen! I went ahead to the next step and rolled into shape because I want to give them to my husband tomorrow morning as a birthday breakfast but I’m concerned about the lack of rise. Should I leave the rolls overnight to see if they rise, or go ahead and bake tonight? Help!

  96. Rita Ram says

    I made them this weekend! and my boyfriend absolutely loves it – the only thing i didn’t do was add all the flour – how much difference does that make?

  97. Tiffany says

    I thought my son was exaggerating when he bit into the soft, sweet bun and said with wide eyes and a little jig “MMMMMMM…..” but I bit into mine and did THE SAME THING!

    My favorite recipes are ones that are forgiving and relaxed and that is usually determined when I can substitute, forget, or alter the recipe to my needs as needed and this RECIPE FITS THE BILL!!!!

    It has become one of my favorite recipes, it now will love forever among the generations to come!

    I like to use a combination of wheat, coconut, amaranth, buckwheat, and sweet sorghum flours in my baking. And my flour mixture worked perfectly in this recipe both in texture and taste. But I only added about 2 cups of the flour and baked it for only 15 minutes and it was WONDERFUL!!!

  98. Jenny says

    I live in a small town where vegan butter isn’t really available. Would using regular butter affect the recipe?

  99. Tori says

    These look delicious! Think I’m going to try making them this week. Do you think spelt flour or whole wheat pastry flour would work as substitutes for the all purpose flour in this recipe? Thanks!

    • Dana Shultz says

      Yes! I used half whole wheat pastry and half unbleached all purpose. But i suspect you could sub spelt for the AP. Good luck! Hope that helps.

  100. says

    This recipe calls for 1 packet of instant yeast, but I have a package of it equaling 1 pound. Can you tell me what that 1 packet would measure out to? I’m really looking forward to making this, and I’m attempting it with gluten free flour too!

    • Eleri says

      Did you end up making these with gluten free flour? I really want to try but I’m nervous about which flours/ all purpose blend to use! If you made them, may I ask how you made them gluten free, and how they turned out? Thanks!

    • Nicole says

      Just make sure you are using baking yeast, not nutritional yeast. I don’t think baking yeast comes in 1 pound packages.

      • Janis says

        Actually, I buy my yeast for baking in bulk 2 lb packages at time. I bake a ton using yeast and its so much cheaper in bulk!

  101. Hannah says

    I absolutely love cinnamon rolls! Since I’m too lazy to make them myself, I always buy store brought cinnamon rolls :) It looks like I’ll have this recipe soon, just wondering, do we really have to use almond milk? Can you just use soya milk or low fat milk? Will it make a big difference? Thanks!

  102. Alison says

    I found this recipe (and blog) on Pinterest, and wahoo! These rolls were great! In case anyone finds this useful, I made these with 100% whole wheat flour (sifted to get some of the extra bran out), coconut milk, and dairy butter. Personally, I like my cinnamon rolls ooey gooey, and the whole wheat dough could have taken twice the swirl filling, but I didn’t think of it at the time. When I get more AP flour, I’ll be making these again probably 50/50 AP/WW or 75/25 AP/WW because CINNAMON ROLL DECADENCE. I’ll also try coconut oil instead of butter. Once the rolls were set up in their pan, I put them in the fridge overnight and they came out wonderfully.

  103. K. Rayne says

    These are fabulous. Though I did not use vegan products, they turned out amazing. This recipe gave me my best cinnamon rolls yet. These rolls were good fresh out of the oven as well as the next day.
    This is my go-to recipe for cinnamon rolls now.
    Many thanks!

  104. Laura says

    Hi, I want to try these out tomorrow and was wondering if I could make the dough mixture tonight to allow to rise then maybe store in the fridge after the hour until the morning then finish making them.
    Should that be fine? or should I store it a different way?
    Thank you in advance!:) can’t wait to try them! I’m super excited!! haha

    • Katie says

      Hey there, I put mine in the fridge the night before baking and let them rise about thirty minutes while the oven was preheating. They turned out beautifully! However, I was short on time and next time I would let them rise a little longer, maybe an hour.

  105. Jerri says

    You should put an asterisk up with the Almond Milk on the ingredients list. I made the mistake of using dairy milk and after reading the baking instructions I noticed your note. I could have easily scalded the milk but didn’t know I had to. My rolls ate headed for the oven although not as doubled in size as I would have liked. Thanks for the recipe.

    • Dana Shultz says

      It doesn’t work that simply with cinnamon rolls. They’re a little more tricky to make GF. I would honestly recommend checking out a GF-specialty blog for their recipe OR just giving it a shot! If you do, let me know how it goes!

    • Dana Shultz says

      You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown.

  106. sandyVienna says

    since i am vegan, i am treating my boyfriend a lot with fresh bakery. we really love your recipes a lot, today i will make the cinnamon roles and bake them fresh for breakfast tomorrow.

    • sandyVienna says

      guess what, we got visitors late at night and so i baked the prepared rolls already midnight – everybody was amazed with them. so i made another pan of them for today’s breakfast; and yes, they are gone also already… thank you so much for the quick and easy recipe how to show off my baking skills :)

  107. Cmdr Sweetpotato says

    I had good results, and I liked the way they turned out, but I have one suggestion: although you mention that the Earth Balance is divided, and then detail it in the methods, it would be more consistent to list those measurements in the ingredient list as you do with the sugar. I am mostly to blame for this, but I did roll out of bed and start baking, adding ALL the Earth Balance into the dough at once. I read the recipe through when I found it, and again when I started baking, but my early morning addled brain could not conceive of how much fat was going in all at once. Yes, my innate inner-baker was raising an eyebrow, but the rest of my brain was too asleep to really think it through.
    Just a suggestion.

  108. Lali H says

    I love Love LOVE this recipe! Absolutely delicious!! Made them a second time this morning and added cranberries. Yummm!

  109. Ramah says

    I absolutely love cinnamon rolls but have always been intimidated by the process. I made these last night with my 8 yr olds help and they were fantastic. Thank you so much for the recipe.

  110. Sharon says

    I made these today and they are so easy to make.. if I can manage it anyone can! They are delicious and I can’t wait to try all your vegan recipes. Thank you for showing me that there are LOADS of nice things I can enjoy on a vegan diet!

  111. says

    Your recipe seems very delicious. I wonder if i can replace almond milk with soymilk.. Have you tried this combination? Also,can i use bread flour instead of all purpose flour?

    • Miranda says

      I used original coconut milk and they turned out fluffy and great. Typically, when i’m baking sweets, i only pay slight attention to the milk i add and it always turns out about the same with only a slight change in taste. Of course, if you’re baking something that won’t taste good with vanilla, you don’t want vanilla flavored milk… so within reason you can use whatever milk you have. Just pay attention to how sweet it is. :)

  112. Annie says

    What is the recipe for the frosting! I don’t know what concentrations of almond milk and sugar to use! thanks! :)

    • Dana Shultz says

      I think I used about 1.5 cups powdered sugar, 1 Tbsp melted vegan butter and a splash almond milk. Add more powdered sugar to thicken and more almond milk to thin. Hope that helps!

  113. Thea says

    Heyyyyy! I freakin LOVE this recipe!!!!! BUT, I just learned that I am gluten intolerant and I was wondering if there is any way to make it gluten free? Like substitute the flour for something else? Any recommendations?

    P.S. You guys are AWESOME!

  114. Mark says

    It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.

  115. D says

    I really want to make these! But I was wondering if I could replace the sugar with xylitol or stevia. Or could I just omit the sugar entirely?

  116. Kelly says

    I tried these today after not having cinnamon rolls for 6 months due to my little one being dairy free….that were simply amazing and I’m loving the other recipes on your site. I am not a vegan, so for them to taste good to me…they must be amazing!!!

  117. Molly says

    If making for the next day, do I allow them to rise a little more before putting them in the fridge as you do while preheating the oven? Or should I put them in the fridge after covering with plastic wrap and then do the second slight rise the next morning? Girls weekend in a few weeks and thinking of bringing these. Thank you!

  118. Suzy says

    you’ve put down the wrong temperature for the oven. its supposed to be 350 fahrenheit not degrees. If it was degrees, it would have been a lower number. messed up my cinnamon roll, what a waste of ingredients.

    • Dana Shultz says

      Suzy! Sorry, for the confusion. I shouldn’t have assumed everyone knew it was in Fahrenheit. In addition for future reference, every recipe on our site that mentions an oven temperature will be in Fahrenheit, as we live in the U.S. Hope that helps!

    • GrammarPolice says

      Suzy, you don’t make any sense. It’s degrees whether it’s F or C… And if you’re anywhere outside the US, I doubt your oven goes to 350 degrees Celsius! (That would be 662 degrees F!!!)

  119. says

    These were good. I did make a few changes though…just to see if they would have more flavor. I added 1t. of vanilla to the dough, used Brown sugar mixed with cinnamon instead of white in the middle, and added 1t. of maple flavoring to the powdered sugar glaze for the top. Oh, I also added some chopped walnuts to the top. They were a success…my kids and husband devoured them. This was my first time making them from scratch…they were easier than baking cookies, or banana bread! Good recipe!

  120. Rachel says

    These were wonderful! My non-vegan grandma even said they tasted like the cinnamon rolls her mom used to make, which is a HUGE compliment! Thank you :)

  121. Ashley says

    Hi! Maybe I missed something, but I think it would be nice to add the hour of rising time to the total cook time you have listed. At first I thought I would have cinnamon rolls within an hour, but then saw I needed to factor in another hour of rising time. These babies seem worth the wait, though–thanks for the recipe!

  122. Bernadette says

    Dear Dana,

    I just wanted to say thank you so much for sharing. I just made two batches of these in one day and they are truly SO simple and SO delicious. I definitely foresee these cinnamon rolls bringing my family together at the kitchen table on birthdays, weekends, and holiday mornings where we will undoubtedly exchange laughter and love. I hope you know the wonderful memories you create!


    • Dana Shultz says

      Ah, thanks Bernadette! Thanks SO much for sharing. So glad you and your family and friends are enjoying the rolls so much. Cheers!

  123. Max says

    Tried making them with regular sweat cream butter and whole milk. They turned out great but a little dry on the outsides. Next time I will try adding a little more milk and use about 1/4 cup less flour. And maybe just a touch more sugar and cinnamon than I had used. Amazing recipe though!

  124. BJ Swanson says

    I live in a remote part of Tanzania, Africa where ingredients for such things as cinnamon rolls can be a problem to get your hands on. I have just tried your recipe, and they turned out amazingly well! Thank you for this simple recipe…it will definitely be going in my recipe book. Absolutely delicious……a real winner!

      • Rosie says

        I also WW (pastry) flour, but unfortunately my cinnamon rolls did not turn out so well. I had dough “issues”. I’ve made cinnamon rolls many times using pre-made WW dough from Whole Foods and they have that wonderful soft doughy cinnabon-y consistency (no almond milk or butter added to the dough). These were pretty dense and dry – definitely not “fluffy”. :(

        • Dana Shultz says

          Hm, not sure what exactly went wrong in that case. Next time, if you’re up for it, try mixing all purpose, whole wheat pastry and maybe even a little spelt (which is supposedly better for you) for a better texture. Hope that helps, Rosie!

  125. Aimee says

    thanks for the recipe! I cant wait to make them tonight. Im a baker but have always been scared of these! BTW, the complaints make me laugh. Thanks for offering up a great recipe that is FREE to the public. No complaints from me!!!!

  126. Brian Dallas says

    Maybe you can clarify. In your recipe, it calls for 30 minutes of prep time, but it takes an hour for the dough to rise? Shouldn’t that be included in your time? It makes it pretty deceiving.

    • Dana Shultz says

      Brian, that’s a good point. I usually only count prep time as ‘hands on’ prep, but I’ll note that in the recipe. Thanks!

  127. Jayne says

    I tried this recipe today and they came out AWFUL. I didn’t have any Earth Balance so I used coconut oil. Maybe this was my first mistake? When I started adding the flour, it seemed like the recipe called for TOO MUCH flour. My dough was very dry and flaky. I added a little more almond milk, but it didn’t help all that much. Also, I used a gluten-free flour… perhaps my second mistake… because I can not eat all-purpose (it has malted barley in it- at least the stuff we have in the house does. And I have allergies!). I followed the directions exactly and when I pulled these babies out of the oven, they were swimming in a sea of oil… like all the moisture drained out of them and pooled at the bottom of the dish. The rolls themselves are super-dense and hard. They are dry and flavorless. Icing can’t save them. :( I may try this recipe again, but with a different type of flour… and maybe less flour. I have yet to have any success at vegan baking. Everything I’ve tried to make (bread, cupcakes, cake….) all comes out very dense, yet somehow undercooked. It doesn’t seem to matter what type of flour I use. I’m wondering if there’s something wrong with my oven, if I’m doing something fundamentally wrong, of if my expectations of delicious vegan baked goods are too high. :(

    • Dana Shultz says

      Yeah, making all those substitutions is definitely where you went wrong. Sorry, but next time try and stay closer to the recipe for a better result.

    • Lisa says

      I made these today and they were the best ever! I hate to say it but something’s you can’t make gluten free. This is one of them. I used organic milk and organic butter and let me tell you they were delicious. Sorry. Best part is the no kneading. I have more elaborate recipes calling for French method but these are too easy. Try them anyway for your family I am sure if you can’t enjoy at least you can please others.

    • Linda P. says

      It’s not the coconut oil that caused the problem. Perhaps it’s the other substitutions? I used coconut oil, and mine came out with the perfect texture. I even used it before sprinkling on the sugar/cinnamon blend, although I used less than the recipe specified for the vegan butter. I just brushed the coconut oil on the dough that had been rolled into a rectangle until it covered the rectangle and then sprinkled on the sugar/cinnamon mixture. My husband is in the other room, eating his third one.

      • Linda P. says

        My prior comment was in reply to Jayne’s concern about the coconut oil. For some reason, it didn’t appear underneath her comment.

  128. Carla says

    I’m a first-time baker who just tried these and they’re delicious. I wouldn’t describe them as fluffy though–and I didn’t use all 3 cups of flour as I found that to be too much for the suggested liquid amount (I used what I had in my fridge, 2% milk, and scalded it). The dough was very pliable but not sticky. Perhaps that’s why they weren’t fluffy? This is my first baked good ever so I’m definitely learning. Thanks very much for this simple, easy to follow recipe. I’ll continue to use the site for recipe ideas.

  129. Vanessa says

    I made these to bring in to work for morning tea, I was a bit hesitant that they wouldn’t get eaten because they all know I’m vegan and accurately assumed that the cinnamon rolls would be vegan, but I’m guessing by the almost empty container (and the people dropping by my desk to say how good they are and asking for the recipe) that they are a hit! So happy, Thank you for yet another fabulous, easy recipe.

  130. Kiki says

    Made them today and didn’t even had time to take the picture as they were eaten so quickly! Been waiting to post a question but then from one of the comments I understood that I’ve made a mistake myself! I was so preoccupied about replacing Earth Balance (we don’t have it here and I didn’t want to use a random hydrogenated margerine) that I didn’t notice that it was divided. I’ve replaced it with half a cup of coconut oil and applesauce and the dough same out so liquidy and sticky that while kneading I had to add a lot more flour. Despite that, they came out great, very breadlike, with a nice crust and soft inside. So I don’t know if the reason for stickiness was my use of applesauce or just the fact that I’ve added to much of it, but I’ll definitely make them again!

  131. ninabean says

    Well I spent the last hour trying to get the yeast to activate. 1st attemp followed directions using coconut oil.. Maybe the mixture was too hot and killed the yeast. 2nd attempt followed directions using coconut oil. Very careful that the milk wasn’t too hot. Still didn’t activate. This time I’m heating milk alone …. Will let you know.

    • ninabean says

      Well that was a fail . not sure what went wrong. I’m out of yeast now so my babies are not going to wake up to warm cinnamon rolls for breakfast.

  132. Dola says

    Hello Dana,

    How was thw sugar glaze made? I lile the thin consistency of yours. Mine happens to come out thick as I add some flour to thicken the mill and sugar. Please tell me how you made the glaze as I do not see a recipe given.

    Thank you ina advance :-)

    • Dana Shultz says

      Hi Dola! I melted 1 Tbsp vegan butter and added it to about 2 cups powdered sugar. Then I added almond milk a little at a time until pourable. Hope that helps!

    • Dana Shultz says

      Bonnie, I think you can substitute in a mix of other flours (like the ones you mentioned), but I’d still recommend adding in a little unbleached all purpose OR whole wheat pastry as a base or they’ll end up too tough. Hope that helps!

  133. Samora says

    5 stars! I loved this recipe! The cinnamon rolls were yummy. All my non-vegan friends and family loved it and it didn’t last for a day! I’ll definitely be making these again soon.

  134. Britta says

    These look amazing. Your intro definitely has me sold. And thank you for explaining the WHY’s with the recipe, so often I read something in a recipe (like: let the milk and butter cool before adding the yeast), and I’m like, is that really necessary? And I skip it (because oops I’m lazy). But having the explanation there (too hot will kill the yeast!) makes it make sense! Maybe I should take a science of baking class or something.

  135. sweetlover downunder says

    I just love the simplicity of this recipe. I used full cream cows milk and butter and 1/2 cup less flour. My cinnamon rolls were devine decadence. Thanks Dana for an amazing recipe!!!!!

  136. niki says

    I failed! :'(
    Instead of instant yeast I used quick action yeast (I couldn’t find instant and I thought it’s the same thing) and sweetened almond milk instead of unsweetened. The dough became too sticky and hard to work with. The end result was really fluffy blobs instead of rolls and they are way too soft.
    I also somehow failed with the icing (it was transparent and not thick enough)

  137. Jeremy says

    This page would be better if you:

    1. Skip the blog entry or post the recipe at the top of the page.

    2. Post a recipe that has normal ingredients that most people have in their houses, not certified organic/vegan stuff

      • Jeremy says

        That’s just the thing, I wasn’t looking for a blog at all, I was looking for a recipe. I had to go past several pages of blog entry only to find it was an organic vegan recipe. Anyway, I’m entitled to my opinion and you yours.

    • ChristyCVegan says

      The beauty of any good blog is the wide variance of audience, tastes and opinions gather to garner their bravery or inner adventurer and try something new. There are websites and blogs galore with dated, less healthy and far less wholesome ingredients.. This dear Jeremy, is not one of them or the majority of us would never be here! This blog is among the best on the web in it’s genre and for the very reason of which you complain.

      • Jeremy says

        Just because something is vegan doesn’t automatically make it healthy; indeed I would laugh if you said that cinnamon rolls were healthy.

  138. Emilie says

    Looks delicious! Just wondering — do you think I could do everything but bake them the night before, and then just bake them in the morning? Not sure how that works with the lifespan of the yeast and all that jazz…

  139. Haileigh says

    I LOOOVE this recipe! I always do little adjustments, and they turn out amazing every time!
    I added pumpkin spice, nutneg and ginger to the cinnamon that I sprinkled on the flattened dough last time. Amazing!
    And this time I’m adding a little extra butter, chopped walnuts and vegan chocolate chips. I have the yeast on the milk/butter mixture now and I can’t wait for this batch!!

  140. Bria says

    omg I just tried these today and i loved them. i had my roommates and some of my lactose intolerant friends and boyfriend try them and they were in heaven!!! thanks for this recipe. way to make being vegan just a little bit easier! :)

  141. Emily says

    At first I was skeptical, because every home made quick rise cinnamon bun recipe I’ve ever tried has always tasted yeasty, but this is amazing! It tastes like something you could buy at a bakery. I really can’t believe that they are quick rise and vegan with so few ingredients. 10/10 would make again.

  142. Elena says

    I have put off making cinnamon rolls because they’re a lot of work and time, but when I found this easy recipe, I knew I had to try. I live in a dry climate, so getting yeast to rise can be hit or miss. Luckily, I found an awesome tip online, to warm your oven up (I did 200 degrees) and put a pan of boiling water at the bottom of the oven and put the dough in a glass bowl on the center rack to rise. My dough more than doubled in size! I followed the recipe exactly and added a cream cheese frosting to top it off. My rolls turned out amazing and my coworkers loved them! Definitely adding this one to my recipe book!

  143. Sally Ball says

    Made your rolls the other week – apart from rolling up from the short end of the dough ( so I got 5 very large rolls) and trying to do 4 other things at the same time, they turned out very well. Changed the filling to chopped pecans and chocolate chips for OH (who is not over-fond of cinnamon) and they went down a treat.

    Didn’t keep for very long, but – oh dear – we’ll just have to eat them within 24 hours

  144. chastity says

    hi just wanted to to know if i could substitute almond milk with soy milk if it would change the outcome results in any way ?

  145. jencam says

    I am planning to try this recipe….only with apple butter and cinnamon. While I don’t stick to strict dietary rules, I do enjoy eating healthfully. There are many recipes on your site I plan on coming back to!

  146. Carrie says

    I was skeptical, but they turned out great! They have a nice fluffy inside and that slightly crisp outside that I’m always craving from other cinnamon rolls. I’ve made them twice now.

    I found the instructions to be kind of… sparse. Maybe cause I’m a bit of a n00b at baking. The first time it caused me troubles but the second time around I went troubleshooting and round’ me up a buncha troubles (and solutions).

    3 cups of flour is quite a bit, and as many have said 2.5 c. is as much as they could use until they couldn’t stir anymore. Heads up: the other 1/2 cup will be used in kneading and rolling out and coating your hands to keep the dough from sticking. If you try to force in the full 3 cups like I did, you’ll end up with them being a little too…. bready. The recipe also left me asking “what size rectangle?” and “how thin is thin?” and “how much time to let them second-rise?” and other such quantitative specificities. Answers, respectively from my observation: like a 1:2 ratio rectangle; about 1/3 to 1/4 inch thick; about 20 minutes ideally.

    If you’re not making these vegan… A great addition to the world’s easiest cinnamon rolls is the world’s easiest frosting: 1/2 a can condensed milk heated over low-med heat and stirred until it thickens, about 7 min. Comes out like ooey-gooey Pillsbury frosting rather than cake frosting.

  147. Emily says

    Lol. I love how it emphasises that this is a vegan recipe and then it’s like “It should be warm but not too hot or it will kill the yeast.” Omg, I love vegans. Anyways, thanks so much for the recipe, I will try this as soon as possible.

  148. Aurelia says

    The best home made cinnamon rolls ever ! You can do these with your eyes closed (almost!). Thanks a lot for all those amazing recipes !!

  149. Kelsey says

    I really enjoyed this recipe! This was my first time making cinnamon rolls, and I wasn’t brought to tears at all!!
    I did modify the filling, as well I used whole wheat flour (which I probably won’t do next time, as I wasn’t a huge fan of the flavour it gave my buns). For the filling I used about a half cup each of butter and brown sugar, and about 4 tbsp of cinnamon and spread it all over the dough before rolling, as well spread whatever remained on top of each bun once in the pan.
    I ended up using a recipe off the food network website for the icing, as I hadn’t planned on making icing but the buns turned out slightly dry.
    Overall, this was the easiest, least intimidating recipe I have ever come across for cinnamon buns and I will definitely being using it again and again!!!

  150. flg says

    Is there any potential to make these gluten free? We have gluten allergies in our family now and I’m new to baking with gluten-free ingredients. I’m not sure of conversions, additions, etc. Thanks!

    • KB says

      I tried making these gluten free a couple of days ago — big mistake. I used rice flour with mine but it couldn’t stick together — when you get to the step where you have to actually roll the dough, it just crumbles apart.

      You’d have to find something to make the dough stick together so you can roll it.

  151. Katie says

    What would happen if I made the dough the night before and froze it or put it in the fridge? Would I be able to thaw it the next morning, cut and bake?

    Can’t wait to try these on Christmas!

  152. rebecca says

    Its Halloween, almost midnight, hubby has a cold, all he wants is a cinnamon roll! I googled recipes and found this one, I had all the ingredients so I figured why not. They are in the oven now and look and smell amazing!!!! Thank you!

  153. Katrin says

    Tried it yesterday and… today I’m goning to make these fluffy little guys again. I <3 this reciept. Thanks and greetings from germany.

  154. Ashley Brainer says

    This recipe is amazing! My cinnamon rolls turned out great. I used maple syrup instead of icing and I put pecans on top! Yum.

  155. Randa Kachef says

    I haven’t tried to make these yet, but I was wondering, if I use a gluten free flour, do you think they will turn out the same? We love baked goods but when you are gluten and dairy free your options are somewhat limited.

  156. Kayla says

    Wonderful! What a clear, concise recipe! I think I’ll use sweetened condensed milk and regular butter but I am very excited to try this. Plus, it seems like a fun and safe enough recipe to try out with my younger siblings. Thanks you for this :)

  157. says

    i was planning to make these for a potluck brunch tomorrow. do you think i can make them and refrigerate over night before baking? or would that hurt the yeast/rising process?

  158. Christina says

    Hi!! Can I know if I am able to replace all the butter with applesauce? If i do that will I have to make any changes to the recipe? And can i use brown sugar, and use sweetened almond milk?? Thank you!! Really hoping to make this recipe!

  159. Chloe says

    Thank you so much, Dana! I sat wide-eyed at your recipe for the cinnamon rolls several months ago and decided I HAD to make these. Unfortunately, I kept forgetting the instant yeast every time I went to buy groceries! Then yesterday, the heavens played a siren as I strolled down aisle 7. I knew my time had come. Today is the day the deliciousness came together. The rolls are absolutely blissful!

    *Tip to others: If you’re in a cold kitchen (especially in a the fall/winter time in NY/NYC) like me, the dough may not to able to rise even after an hour. To combat this, if you have a large pot or a flat bucket, fill it with hot water so that the covered bowl with the dough may sit in the water and stay warm. The dough should rise after this trick.

  160. SueK says

    I made the dough and rolls yesterday and baked them this morning for company……..awesome cinnamon rolls…….everybody loved them…….can’t wait to make them again……this recipe is a keeper….:)

  161. Ama says

    making these in the morning before we sit down to watch the Macy’s parade!!!! I am a real-butter lover BUT am going to follow your exact ingredients, I purchased all organic. fingers crossed!!!

  162. Sarah says

    I only have regular 2% milk in my refrigerator right now, can I use that for a substitute? I have everything I need to make this, and I don’t want to go to the store just for a carton of almond milk. Would love to make it because of all the positive reviews :)

  163. Brooke says

    Made these last month as per written recipe with TREMENDOUS success and was shocked because I’ve never ever been successful at proofing dough. They were fantastic.
    Tonight I made them but substituted Cup4Cup flour and they are decent. Definitely not the fluffy texture, but flavour is spot on and icing hides some of the density of the GF flour. Will absolutely make them again, both ways. Thank you Gina!!!!

  164. MJatFolly says

    Thought I followed the recipe but I was not happy with results; based on all the favorable comments, I must have done something wrong-did not use vegan butter, whatever that is but don’t think it should make a difference in outcome. Problems were not enough cinnamon flavor, not sweet enough and they didn’t brown properly. Also, on the page itself, don’t like all the preamble to the recipe; a picture or two is good but too these are too many with too much other verbiage, but that’s just me. Will try again making adjustments i.e., using more of and blending brown sugar and cinnamon together then layer heavily on dough, refrigerate dough after rolling but before cutting, may increase baking temperature. It is easy though!

    • Dana Shultz says

      Check the comments! I believe some people have successfully tried it. Haven’t attempted it myself though so I can’t comment!

  165. Joe says

    Not bad…It may just be the way I made them but these were nothing like the typical cinnamon rolls I buy in stores/cafes.

    I don’t mean that negatively at all; just want to make sure I’m not making them wrong!

    The ones I made turned out very dry and turned stale very quickly. Not sure if I did something wrong but probably (I followed the recipe closely for those wondering)!

  166. James kenton says

    Because I live in france we don’t have vegan margarine so I used sunflower oil and a small amount of melted coconut oil, plus a little extra salt I figured would normally be in margarine.

    Apart from that i followed your recipe exactly. They turned out better than perfect! Thanks for a great recipe!

  167. Angela says

    I would like to know if I could make the dough and freeze then for making Christmas morning. Any thoughts on how I should go about doing this? And would I need to pull them out to defrost and do you think they would rise?

  168. Lillian says

    I made these the other day and they were delicious. Only downside was the sides were a bit hard. Is it because i over baked them? I took them out of the oven after exactly 25 minutes.

  169. Stacie says

    Ahhhhmazing! I found this recipe by chance, and wasn’t necessarily looking for a vegan recipe. We use everything in that recipe, so it worked out well. It was my very first time attempting cinnamon rolls, and these were SO good! My husband isn’t a huge cinnamon fan, and he wanted to polish the rest of the batch off! Thanks for sharing this awesome recipe!!

  170. says

    Absolutely delightful! Had one fresh out of the oven last night. And now starting the morning off right with a strong cuppa Joe and a vegan cinnamon roll. Christmas is in the air!

  171. Patricia says

    I had the urge to make these last night but kept the prepared doughs in the fridge to bake for this morning and they turned out amazingly! I baked the first six and well, it was gone in less than an hour.

    I just wanted to say that for those who happen to not have almond milk lying around such as myself, I actually ended up using whole milk, and even then, I was short by maybe 3 tablespoons, so I ended up adding water. I also didn’t have unsalted butter, and used the salted and still added the 1/4 tsp of salt. It all tasted great and didn’t compromise the texture and fluffiness of the buns.

    Thanks for this recipe!

  172. Michelle says

    How do they freeze? I’m thinking of making them and freezing them ( before baking). That way we can throw them in the oven Christmas morning while we are opening presents . Yummy smell, great tradition.

  173. Kate says

    These looked absolutely fantastic and I dove in on the weekend to try them out. (I used cow’s milk and butter, which worked just fine with the yeast. I don’t mind eating or using either, and where I live, sourcing alternative milks and spreads is much more time-consuming and complicated than minimalist!) Overall, they ended up being a bit dry: I’d prefer them a lot gooier and more luscious. Maybe a second attempt would yield different results – and I did scrimp on the second stage of rising – but I’d also suggest adding more butter/vegan spread and sugar before rolling up. Despite this, thanks, Minimalist Bakers! Your minimalist philosophy, website and recipe ideas are super inspiring. I’ll be trying out further recipes. :-)

  174. Olivia says

    Hi Dana,

    Thanks so much for this delicious looking/sounding recipe. I have been following your blog now for the last few months, and when I was scheming a new Christmas morning tradition, I immediately thought to look at your blog. The challenge is, however, that my husband and I live in Cambodia (hence the draw to a recipe that will make us feel truly at home) where we have no access to an oven (!). I am wondering, then, if you have any recommendations for making this recipe using a toaster oven and with the possibility of not being able to find the Earth Balance vegan butter (is there another type of oil you would suggest, such as coconut oil?).

    Thanks so much for helping us make our Christmas away from home all that more special!


  175. Kait Darcy says

    Hi Dana, I want to make the dough for these ahead of time and freeze it so I can just take it out of the freezer, thaw and bake, do you know if this is possible? Any tips?

  176. Diyathi says

    Hey! This recipe looks amazing and i am dying to try it out, so much in fact that I bought all the ingredients. But, turns out I brought yeast that did not come in packets. What do i do????

  177. Beth says

    During the Holidays I make cinnamon rolls. This year I have become a vegan and the transition has been challenging, especially during the holidays. I have already had to remake my fudge recipe, peanut butter bars, short breads and toffee, and made several vegan dishes for a party we had. So, being able to pull-up this easy and vegan cinnamon roll recipe was a time saver! Thanks you! I can’t wait to try it and have my family try, I usually don’t tell them it’s vegan, but will just call them “Cinnamon Rolls”.

  178. Colleen says

    We have a tradition in our family of having cinnamon rolls for breakfast Christmas morning. I am a vegetarian and recently became gluten free, so I am excited to try this recipe with all purpose gluten free flour for our Christmas breakfast this week!

    • Dana Shultz says

      Hope it works out! People have done it successfully, but just know they won’t rise and puff up the same. Good luck!

  179. Triona says

    I made these exactly per the recipe as a test run for Christmas morning and they were SPECTACULAR. My husband and I devoured them (and he’s a cinnamon roll junkie—very discerning!).

    I did follow a tip I got from another recipe and put the dough in the cool oven with the light on for the rise. That eliminates any cold kitchen problems.

    Fabulous recipe, and I can’t wait to share with my vegan parents on Christmas morning!

  180. Jill says

    Finally a yeast recipe that I can do. I followed the recipe except for the butter, and to my surprise I was successful. I have made very good breads and rolls using a bread machine in the past, but I have never had success using yeast without one. The recipe was easy and delicious! Thank you….

  181. ChristyCVegan says

    Sorry if this was addressed earlier but is the fat completely necessary? I want to try applesauce instead but I know this runs the risk of the dough turning out dry and heavy. I am avoiding added fats, the McDougal plan actually and prefer not to bake with them. Thanks for the simply amazing content always! And that’s all of it too, vegan recipes, photography, gracious hosting and on…. =)

  182. Anj says

    Just made a half batch of these (not sharing, hehe). Very easy recipe. They came out great!

    They are so fluffy and tender and lovely. Not too sweet.

  183. Karen says

    Still learning to bake bread — happy to report these turned out quite tasty. Thanks for posting!
    I didn’t have almond milk on hand, so I substituted water+carrot juice. (Carrot juice has a little sweetness to it / seemed like a workable alternative). Rolls turned out perfect (and not too orange).

  184. P4 says

    What gluten free flour combo can I use in this? My daughter has been wanting cinnamon rolls for a long time. Pls reply ASAP.

  185. P4 says

    Hoops 4git to ask what is the ratio of powdered sugar (that’s icing sugar or confectioners sugar right?) to almond milk for the dairy free frosting?
    Thnx pls reply ASAP.

  186. Kirstyn says

    Made these tonight, added walnuts and used coconut sugar for the filling instead of cane. I didn’t need all of the melted 3 Tbs for the filling. Love that you can customize this or just go or a straight up, no fuss, cinnamon roll. Made the vegan cream cheese icing because it’s my favorite. Ps-I read some of the other posts, love that you haven’t changed your blog style, btw.

  187. Dawn says

    These came out so good! I used active yeast instead of instant(didn’t realize they were different) and it still rised with no problem! I covered the dough with aluminum foil because I didn’t have plastic wrap and had it sitting in the sunshine. I don’t know if that made the dough warmer and rise faster? anywho- I also didn’t have confectioners sugar for the glaze so I just used 1:1 parts granulated sugar and almond milk over high heat stirring constantly till desired thickness! Will definitely use more cinnamon next time since I didn’t realize it said 1/2 to 1 tablespoon, the – confused me heh (: this for sure will be a new ritual!

  188. ezekiel says

    Made them this morning anf they looked so beautiful. I must say that due to my silliness I kinda made them a lil too hard on the surface. They sprang up and really looked great. Must try again one more time to make it softer. Thanks a lot! Loved the recipe! Pray that my fiance loves this coz im gonna surprise her with it!

  189. says

    Hey! I saw that you used the earth balance vegan butter, and I just started eating vegan 6 days ago and I am new to the community. I was trying to figure out where to get some of these ingredients. I looked it up at whole foods, and they have an almond butter one. Is that the same as you are using? Have you tried it? I can’t wait for the day that I look at a recipe and have almost all of the ingredients on hand already! Thanks!

    • Dana Shultz says

      Nope! It’s actually for baking and is like real butter. Whole Foods should be a great place for that. Or most health food stores! I prefer the buttery sticks because they’re best for baking! But in a pinch, the tub works fine.

  190. Felicia says

    Love these cinnabuns! I will proudly admit that I made them twice in one week! They are delicious and easy! My boyfriend is vegan, I am most definitely not but I’m the cook/chef/baker in our kitchen so always trying to recreate meals that I love but in vegan form so we can both share the same experience while eating. :) These are the bomb, thank you for this recipe!

  191. Sophie says

    This looks amazing! I can’t wait to make them! Could I use stevia instead of sugar? I know someone mentioned something about honey, agave, and stevia, but I was wondering if I could just use stevia alone to sub the sugar. Or could I use coconut sugar? Would it dry out the mixture? Please let me know when you can, thanks!

  192. jimmy says

    this looks delish and yes it’s the easiset way!!!! and what a great idea doing this! I will venture out and try the recipe! thanks for sharing :)

  193. says

    I write Christian fiction novels. The current trilogy includes a character who discovers how to make delicious cinnamon rolls and builds it into a franchise. The roll baking is a mini plot along side the main one. I thought it’d be nice to include a cinnamon roll recipe in the novel.

    Will you please give me written permission to include your recipe?


  194. Caitlin says

    I made the cinnamon rolls today and they were delicious! It was my first time making cinnamon rolls and I found the recipe very easy to follow. I’ll be making these again!

  195. tahlia says

    I make these at least twice a week since discovering the recipe (about two months ago.)

    Fiance takes them to work, and we have them for breakfast a lot.

    Seriously, this recipe is golden.

  196. meloncat says

    I have a crazy question here. I’ve got some vegan chocolate chips that I bought to make your chocolate chip almond butter granola bars (which were AWESOME by the way. Just one quick subquestion here: I buy pitted dates and those things are damn hard to process in a food processor. Would you recommend letting them sit in some water for a bit to help soften them up?). Do you think they would be a good addition to these cinnamon rolls? I’m dying to make these and I will this weekend, but I’m always up for putting extra stuff in recipes that I find just to make them a little more personable. If you do recommend them how would I go about incorporating them into the rolls? Just toss them on along with the cinnamon/sugar?

    I must add that I am so grateful to have found your website. I’ve recently converted to vegetarianism (and I try to be as vegan as I can be though I didn’t want to give up all my favorite foods at once to avoid going crazy) and your site has introduced me to a lot of new ways of cooking and baking. It’s so reassuring to know that I can indulge in life’s simplest of pleasures without harming any animals. Thank you so much, and keep up the awesome work!

    • Dana Shultz says

      Definitely soak dry dates for 10 minutes in warm water until soft. If you were going to add these to the cinnamon rolls, definitely do it in the filling! Finely chop them and place on top of the cinnamon and sugar. Thanks for the kind words! So much love xoxo

  197. Lidoshka says

    I made these for a dinner night and they were a hit!! I used half all-purpose and half wheat flour and it made it nice and dense. I also substituted brown sugar for regular sugar and used coconut milk. I’d make them again if it wasn’t for the fact that I’m trying not to eat flour. It’s a struggle.

  198. says

    I made these as in your recipie here for Christmas & they were so yummy… Thank you for your work… Since I’ve added a handful of raisins in the filling and then before baking a spoonful of crushed pecans with a drizzle of honey for the topping for each one and oh my gosh they were so good, with & without the addition of the dried fruit & honey nuts… <3

  199. Leisha says

    So good!!! I used regular butter and almond milk, turned out great. I love your website and appreciate simple recipes that don’t require 500 steps. Was searching for a cinnamon roll recipe and all of them sounded like complex chemistry class experiments. Then I remembered, oh duh, go look on Minimalist Baker.

  200. says

    Tried making these yesterday and they turned out awesome. Turned out to be the softest of any kind of roll I ever baked. Never thought that would be possible without eggs, real butter, and cow’s milk….

  201. MsMC says


    Since I had no time to make the dough, I made these with good quality homemade pizza dough from an Italian bakery and they turned out just as good as bakery cinnamon rolls. And they remain vegan even with the pizza dough.

  202. Olivia says

    I’ve tried multiple time to make cinnamon rolls and failed this is the only recipe i succeeded at! And the fact that they’re dairy free (i used nuttelex for butter) means my dad can eat them :)

  203. Mariesha says

    My boyfriend is dairy free and was mistakenly given a whole lotta dairy in an iced coffee the other day :( He was super sad and ill so thanks for such a great recipe that helped cheer him up a little! Such an easy recipe too! Made it the first time and wasn’t happy (because of my extreme impatience!!!) with the result so made it again this morning and they were even better! Thanks so much!

  204. S says

    These are really super easy! This is the second time I’ve made them, and they’re in the oven now :) This time around, I used canola oil instead of Earth Balance in the dough, and they were still very tender. I doubled the batch, and it took a long while for them to brown at all, so finally I took them out at 42 minutes.

  205. Jennifer says

    Hi, I am in the midst of making these, and I found that when I am combining the flour into the ‘milk’ mixture, that after about 2 1/2 C flour, it seems that it won’t take any more flour… that if I added more flour it would turn into a hard rock. I thought that was strange since you said it would be sticky. This was far from it, so I stopped at 2 1/2. I am wondering if it could be because instead of all white flour, I used 1/2 C Millet flour and 1/2 C garbanzo bean flour ( to add some nutrients). Could that be it? Could I add extra ‘milk’ is this happens again? Thanks.

  206. weiyi says

    Just a quick question about the vegan butter measurements:

    You say you use 1/2 cup Earth balance (vegan butter), divided and in the recipe, I see that you have used 3 tbsp in the dough and 3 tbsp in the filling. However, when I look up how many tablespoons are in 1/2 cup of butter, the American measuring system (which you appear to be using, as you’re from Oregon) says it should be equal to 8 tablespoons. What happened to the other 2 tbsp, or did you mean of the 1/2 cup of butter, take out 3 tbsp for filling and put the rest in the dough?

  207. Randall says

    Made mine with regular butter and skim milk(Also made a mistake and put the whole half cup of butter in with flour)Came out AWESOME! Fast and delicious with chili. Had no idea this was a Vegan site till I read the comments.Maybe someday we will do the Vegan thing! Thanks again.

    • Dana Shultz says

      Haha, thanks Randall! Glad you enjoyed them. We aren’t exclusively vegan, just loving baking/cooking a lot of V/GF things!

  208. Carolyn says

    FYI for the non vegan (dairy) option…the protein in milk is no longer an issue.
    From Red Star Yeast
    “It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.”
    Regardless, off to make mine with some almond milk. Thanks for sharing the recipe!

  209. says

    I made these today and made a lot of friends in my German class! :)
    Funny thing though, I ended up with 23 mini-buns… I guess I rolled it too eagerly.
    I’ll be trying them again soon to see if I can get them the right size. Research purposes, you know!

  210. Danielle K. says

    I made a half batch, and ended up eating the whole thing! It’s bread-ier (versus cake-ier) than I thought it would be, but still delicious. I followed the recipe exactly and even made the icing to boot!

  211. says

    I’ll make these tomorrow. I’ve made cinnamon rolls from Pioneer Woman’s website and those frazzle me. Then they don’t rise and then they’re dry. Let’s see how I make these tomorrow. I’ll tag a picture on instagram.<3

  212. Astrid Nieuw says

    I made these ones yesterday but they came out not that good (very very small and dry) and they where not sweet enough.
    I think the cup system is not working for me maybe.
    Can it be that I did something wrong there?


    • Milena says

      Hi! I understand how do you feel. Not with this recipe,but this thing happens to me in others recipes, and I have found is necessary knead for a little longer until the dough is soft. Please excuse me for my english, this is not my mother language.

  213. Steph says

    Made these yesterday and they are absolutely delicious, will definitely be making again. I also sprinkled some cinnamon sugar on top as I just love cinnamon. Had no bother with the rise and was worried they might be dry but they weren’t. They were soft and fluffy and delish. I also drizzled them with a cream cheese frosting.

  214. says

    I wish I could share my photo of these! Just got done making them. I totally messed up big time on some of it when I was trying to let the dough rise (ended up cooking half it in the toaster ove ) but they came out delicious anyway! I made cinnamon bun roll waffles!

  215. Milena says

    I always thought I can’t do something like this, but this time I decide to try to do it, because I have made a lot of your recipes( granola, pancakes, etc) and I know they really works and they are fabulous!! And the last friday I did the rolls, woow I love them!! I use regular yeast and soy milk. Thanks Dana for your wonderful blog and recipes! And happy wedding anniversary!!!

  216. Veronika says

    Wow – baked them today with a friend, they turned out amaaaazing! Thanks so much for this great recipe! :)

  217. Tmaster says

    Omg they were so good! Also to rise faster cover completely with plastic rap and turn up to heat a put it at a vent. Works great!

  218. MissJoy says

    I have a friend who has some dietary restrictions and I would like to experiment with these rolls. Have any of you tried oat flour in yeast dough; I’ve only tried it in coffee cake and pancakes (it’s not as cohesive but it tastes good).

    I grew up on ground Mexican Chocolate as a filling and it is delicious!

  219. Sara says

    These cinnamom rolls seem delicious, but I was wondering if I could switch the almond milk for regular milk and the Earth Balance for butter. Can I do that?

    • Dana Shultz says

      That should work fine! Though I haven’t tried it myself so I can’t guarantee the results. Check the other comments for further guidance.

  220. leanny says

    i don’t want to use instant yeast but would rather traditional. How much tradition would i use and would i dissolve the yeast first then add it to the mix?

  221. Veronica says

    “They’re complicated, difficult and time consuming.” -Accurate description of this recipe.

    “And then I went a step further and tested the true need for “scalding the milk” and letting them rise a second (sometimes third) time. Turns out? Not necessary. ”

    Heating the milk to 110 degrees is pretty complicated, difficult, and time consuming. Definitely rendered my yeast ineffective. Also, this recipe necessitates letting the dough rise twice so you’re actually quite dishonest in your description.

    Dough did not rise. I won’t bother with this recipe again. Next time I want a desert I will look one up from a reliable recipe site so I know that it will be as easy as it claims and that it will taste good. Embarrassing.

  222. Kartika says

    This recipe is absolutely divine. It was my first time baking anything from scratch, and it turned out absolutely amazing. The Almond milk renders amazing flavor to the rolls. Thank you for this sharing this fantastic recipe. Mind-Blown. :)

  223. Bri says

    Wow these cinnamon rolls look amaze! Cant wait to try them! My family is LDS aka Mormons and we do these every year for general conference.. Never tried these, and frankly, we are 2 days behind of making these! So… Do you have a recipe for the glaze? My family isn’t vegan or anything, so I hope the glaze isn’t… Also, can you freeze them or something and heat them up for a insta-breakfast? And how much does a packet of yeast measure up? And.. Last question…. Can you sub the almond milk for normal milk and the special butter for real butter? Thanks!

    • Dana Shultz says

      There’s a glaze recipe there at the bottom. Here’s one for a vegan cream cheese frosting. You can freeze these by putting them in the freezer well covered/sealed just before the preheating the oven step. When you’re ready to bake, set them in the fridge the night before and let rise/thaw while preheating the oven. Bake as instructed. 1 packet yeast = 2 1/4 tsp. I think you can make those dairy subs. Good luck!

  224. Rosie says

    I’m interested in making these but would love to add some nuts to it!

    Has anyone tried making these with almonds in the middle? :)

  225. isabelle says

    Tried this recipe. It was excellent. I used normal milk and normal butter. Still was a great success. what are the measurements to make the frost (,powdered sugar and almond milk )?

    • Dana Shultz says

      I would say 2.5 cups powdered sugar and 2-3 Tbsp almond milk! It’s flexible. Also, adding in 1 Tbsp melted butter is a great way to make it creamier!

  226. Courtney Sanders says

    Can you make these the night before and keep them in the fridge then pop them in the oven in the morning???

    • Dana Shultz says

      Yes! Just cover them with plastic wrap and pop them in the fridge. Then bake as instructed in the morning!

  227. says

    Hi Dana!

    I just wanted to say I made these Cinamon Rolls TWICE! and they were INCREDIBLY FLUFFY and DELICIOUS! I adapted the recipe the second time around and added my own Apple, Raisin Cinamon filling soaked in the juice of a blood orange. It turned out amazing! Here is the link to the recipe if you would like to see, I also linked back to Minimalist Baker.

    I combined the recipe in talking about my thoughts about life, happiness, and living a purposeful life. I think baking the Cinamon Rolls helped me make sense of my thoughts during the process of rising, rolling, and baking it. I also wanted to say a big THANK YOU for making the food photograph school. I purchased it a few weeks back and I am learning so much about food photography. Thank you so much for making the lessons in bite size pieces, digestible, and easy to understand. My food photography has improved so much because of your lessons!

    Thank you! <3

  228. nicole woodroof says

    Hello Dana!
    I’ve been checking out your website on and off for a few months now. I love your site! You are so adorable and I love that you invent EASY as well as yummy GF recipes. My son was diagnosed with CD in Aug. 2014, one month after his 6th birthday. He’s already soooo picky so eliminating gluten has been a big challenge for me. He doesn’t like oatmeal and I’ve only had GREAT success with one other GF cookbook so far, and a handful of other websites like yours. The rest I’ve felt like were either a waste of money, time or ingredients. Some of the ones that are great are either super labor intensive, require a TON of ingredients, time or all three!
    I love how simple yours are. I’ve made your buckwheat pancakes which were awesome and your chocolate chip oatmeal cookie dough pancakes which are amazing. Since my son doesn’t love oatmeal he wasn’t in love with those. But my husband asks for them all the time!:) Sometimes I can disguise oatmeal for my son, which I love doing, like in breads, because I like to give him whole grains and not just super starchy flours. I fully intend to try your GF, one bowl banana bread with the oatmeal next!
    My question is this: do you have a GF substitution for the easiest cinnamon rolls? They look delicious and I’ve not been brave enough to invest time or the energy in other GF cinnamon rolls yet. I have so much confidence in you though, that I’d totally give yours a try immediately! I was an avid baker with the more traditional, gluten-containing flours but learning to bake without gluten has been like learning how to bake all over again!!
    Last, one great tip I’ve learned from one of the cookbooks I did not care for was using superfine ground rice flours taste so much better for those of us who have a sensitive palate and/or are just picky! It’s been game-changing in my opinion. Especially for those of us that can still eat gluten and are fully aware of the grittiness that comes from the less finely ground flours.
    Anyway, thanks for any help and thank you for creating amazing GF recipes!

    Tampa, FL

  229. says

    I am a HUGE cinnamon roll fan but had never baked them before last week. I got over my “yeast fear” many years ago but assumed sweet breads were too hard.

    Now I have my second batch in the oven for the other half to take to work. So so so delicious! And just as easy as normal bread!!!!!

  230. Sonya says

    I made these this morning, but I didn’t use any butter or oil (except for a dab in the pan to prevent from sticking) and I use maple syrup instead of sugar. They turned out amazing!! I topped mine with a maple syrup glaze. Mmmmmm.
    Thanks for the recipe!

  231. Ames says

    Just tried making these, they are really awesome! I made them a bit thicker than in the photos, so the buns had less swirls, to keep them fluffy. They taste and smell great! Best recipe I have found so far on the internet.

  232. Jena says

    Your website is an absolute lifesaver for me. I’m a new vegan, of about one month, and I’m so happy to see such an amazing vegan cinnamon roll recipe. You are amazing! Can’t wait til these are cooled off and I can dig in!

  233. lol says

    Could you substitute the almond milk with regular milk and the vegan butter for marerine with the same results.

  234. Katherine says

    I’ve made these cinnamon rolls a million times before and have never had a problem, however, my sister has recently gone gluten free, and these were her favorite treats! Has anyone had luck making them with gluten free flour? any recommendations for it, like adding extra almond milk? Thanks!

  235. babbel says

    omg emergency.
    i definetly wanna try them right now! but the shops are closed and i’ve got no vegan butter left..
    is it possible to do this recipee without the butter?
    and no, waiting is not an option :D

  236. Beatrice says

    I tried it first with the cinnamon filling and it was Amazing! The second time, I decided to change the filling and I put a mixture of brown sugar and butter, and added chopped walnut, simply wonderful. Thank you for this recipe!

  237. says

    You weren’t wrong when you said these were the world’s easiest cinnamon rolls! Made some a few days ago and will have to make another batch in the coming weeks! Easy + delicious = perfection

  238. Mathieu says

    Thank you!! I’m not vegan, but I can’t have dairy, so the “scalded milk” thing in recipes always screwed me over royally. Great recipe!

  239. says

    We just made these but put a little spin of our own on them The whole house smells like amazing brownies! I can not wait to try them out. Will post our version, inspired by you on our blog when its launched!

  240. Nicole says

    Had a major craving for cinnamon rolls and found this recipe. I have to say, I’m VERY impressed. They turned out amazing! I halved the recipe so there wouldn’t be too many sitting around- little did I know they’d be gone in a flash!

    Delicious and so easy. Thanks!

  241. Wendy says

    Its fantastic that I have been told about your recipes and wonder if any of them have been made with gluten free flour. I am probably as blind as a bat and missed reading some of the ingredients.
    I haven’t baked with gluten free flour so I will be experimenting for awhile I think.

  242. Janelle says

    Great recipe!! I put cinnamon in the batter itssels as well as in the middle. And used regular butter. Delicious .

  243. Olivia says

    Hi, I recently found your site and I love it! I get so happy seeing more and more people doing health-concernd cooking and baking!:)
    I’d love to make these cinnabons but I’m wondering if I could replace the all purpose flour in this recipe for a gluten free flour-mix? And also, would it work to use coconut-oil instead of the vegan butter? Id be so happy if you could reply!
    Keep up the good work!

  244. Alice says

    I just made these this morning! Substituted regular butter for vegan butter. I wish I had put more sugar on the inside of the rolls (didn’t measure it out like in the recipe, I just sprinkled it on) so make sure you do that. :D But I compensated with an extremely sweet glaze (confectionary sugar + almond milk + a tiny bit of cinnamon, tiny bit of corn starch). The dough came out lovely and this will definitely be a recipe I try again, and that I reccommend. It took about 1-1/2 hrs start to finish but most of it was downtime.

    Picture here:

  245. says

    I made these on Sunday and they were out of this world!! I followed this recipe without making any alterations. The cream cheese frosting made so much that I used it as an excuse to whip up another batch of cinnamon rolls. My daughter, friend and I devoured these! They are better than any store bought kind I’ve made. Thank you for yet another amazing recipe!! :)

  246. Ciara, Dublin says

    “I’ll take these into work tomorrow,” I thought.
    WRONG! They were so transcendentally delicious I ate all of them. Five stars again!

  247. Yarin says

    Looks amazing!! I have to do this!!
    Will it work with coconut oil instead of the vegan butter?
    And can I use coconut sugar instead of regular sugar?
    Thanks :))

    • Dana Shultz says

      I haven’t tried those substitutions, but it should work. Let me know if you give it a try!

  248. Namita says

    These were amazing. I made them with regular milk and butter, but still came out perfect. The dough was soft and easy to work with. I made them twice, once as cardamom buns and the next time as chocolate cinnamon buns. So easy and quick! Once baked the buns were very soft and slightly crisp at the top. Thank you for the recipe!

  249. Sara Hertzog says

    So easy and delicious! Thank you! I used what I had on hand: butter and milk. Going to start my own modifications with coconut flour and a butter substitute in the future for a lower calorie recipe.

  250. Shireen Eckhardt says

    OMG! These are so delicious! I just made them this afternoon and my husband wants to marry me all over again! And the frosting was truly remarkable!

  251. e says

    Is it possible there’s too much flour?
    On my 2 1/2 cups of flour, the dough just couldn’t take anymore and started to rip apart by the last half cup. I don’t have a mixer with dough hooks, so i mixed together as stated, by whisk, and by hand once it got thick.

    Anyways, it’s resting for now. Fingers crossed?

    • Dana Shultz says

      Every dough reacts differently, which is why I suggest to stop adding it when it gets too dry. Only add as much as it takes, which may only be 2 cups!

      • e says

        Oh ok. Sorry i didn’t see the suggestion you made (just the fact that it needed 3 cups). Either way, they turned out, so woo!

  252. Daniella says

    These cinnamon rolls are delicious! I was shocked at how easy they were to make! I added a bit of vegan margarine, brown sugar, and extra cinnamon and heated them in the microwave for breakfast and they still tasted amazing!
    Thanks for the great recipe!

  253. Julia says

    I have made this recipe so many times over the past year. It’s perfect whenever I need to take anything into work for a shared morning tea.

  254. Meredith says

    Does this work if you use regular yeast? I don’t have instant and I can’t make a trip out right now. If I do, how long will it have to rise?

  255. Melody says

    About how many teaspoons/tablespoons of yeast are in a yeast packet? I just have yeast in a jar and not sure how much to put in (don’t want the rolls to taste like yeast).

  256. alane says

    Can I ask how big the packet of yeast is please?
    The packet sizes vary depending on the shop and I don’t want to ruin the other ingredients just by putting too much in!

  257. Ember says

    I used whole wheat flour instead of regular flour and they turned out awesome. My husband and I loved them and I will be making them again. Thank you for sharing the recipe. :)

  258. Errin W. says

    Thank you for sharing! I’ve made these twice- they turned out great both times. I love it that these aren’t overly sweet.

  259. Lacey says

    Hi there! I wanted to first say I started as vegetarian and switched to vegan a few months ago and prefer it much more! But I did struggle with finding recipes being that I had never been much of a cook. However, since I found your website I couldn’t be happier :) I wanted to make a few recipes my non-vegan family would enjoy as well, and my mom wanted me to tell you your cinnamon rolls were absolutely fabulous! Thanks so much <3

  260. Amber says

    Made these for a picnic with my non-vegan friends, and they loved it! :) I substituted coconut oil 1:1 with the butter, and they turned out great. I also used peanut butter and honey instead of frosting. Thanks for the recipe!

  261. Helen says

    Wow these should come with a warning! You will eat way too many of them! Really easy, I used soya milk as we don’t do dairy, made them Sunday morning and most will be gone before lunch! Used a icing sugar water glaze for a bit of sweetness, not too sweet and not too stodgy. Bookmarked the recipe for future use. Thank you.

  262. Sid says

    Hi there

    can I ask you if these vegan cinnamon rolls freeze well ? since I am single and even If I make half the recipie they are still to much to eat at once ! ( not that I wouldn’t want to but then I would have to exercise way more ;-)
    had them yesterday on a vegan festival here in Belgium and they tasted like heaven !

  263. Kelly says These cinnamon rolls are de-licious. I followed the recipe exactly and they turned out AMAZING. I am dairy free due to my baby having a dairy allergy, and have really missed delicious treats and desserts, but these rolls are honestly better than “regular” cinnamon rolls. These were so easy to make and absolutely scrumptious.

  264. Libba says

    Hi! I have guests coming to town this weekend. I don’t want to spend 2 hours working in the kitchen in the morning, so with this recipe could I do everything up to the baking and leave the rolls in the fridge over night? Or is there any step I could get to and stop for the night? Thanks for your help! Can’t wait to try these!

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