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 |

4.9 from 52 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 8×8 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.
  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


Share on Facebook2284Tweet about this on Twitter75Share on Google+12Pin on Pinterest12090Email this to someone

Want more delicious recipes straight to your inbox?


  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 : )

  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 :)

  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.”

  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!

  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…

    • yessyames says

      I had the same question and looked it up.”They” say you can use them interchangeably in recipes that have some sugar to help activate the yeast, so, should be fine. Fingers crossed because I’m about to go try it!

  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!

  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!

    • 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!

  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!

  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.

  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


Your email address will not be published. Required fields are marked *

Rate this recipe: