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 |

4.8 from 85 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


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  1. 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!

  2. 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!

  3. Natalie says

    This recipe is seriously life changing, I’m going to be making these all the time now. THANK YOU!

  4. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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 :)

  9. 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.

  10. Lali H says

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

  11. 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.

  12. 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!

  13. 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. :)

  14. 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!

  15. 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!

  16. 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.

  17. 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?

  18. 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!!!

  19. 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!

  20. 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!!!)

  21. 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!

  22. 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 :)

  23. 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!

  24. 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!



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