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.
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 straightforward, fluffy, gooey goodness in cinnamon-roll form.
Oh yeah, and they’re vegan. Holy friggin’ delicious.
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.
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.
Origins of Cinnamon Rolls
Cinnamon rolls are believed to have originated in Sweden in the 1920s. But it wasn’t until the 1950s that they became popular. In Sweden, they’re commonly served for fika, which is a gathering time that includes a cup of coffee or tea. Sweden even has a National Cinnamon Bun Day. We’re on board for that!
FAQs
Can I prep these cinnamon rolls the night before?
Yes. Follow through step 5, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.
Can I use a different type of milk?
Yes. Most milks should work. Find our recipes for homemade dairy-free milks here.
Can I use dry active yeast?
Yes. Use the same measurements and just let it rise longer until almost doubled in size.
Can I use coconut oil instead of vegan butter?
Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
These vegan cinnamon rolls are:
Fluffy
Soft
Sweet
Tender
Cinnamon-y
Easy
& Satisfying
In other words, perfection. Hooray for easy cinnamon rolls, finally!
More Vegan Cinnamon Rolls
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The World’s Easiest Cinnamon Rolls
Ingredients
DOUGH
- 3 Tbsp vegan butter* (such as Earth Balance)
- 1 packet instant yeast* (or use rapid-rise yeast // 1 packet yields ~ 2 1/4 tsp)
- 1 cup unsweetened plain almond milk*
- 1 Tbsp organic cane sugar*
- 1/4 tsp salt
- 3 cups unbleached all-purpose flour*
FILLING
- 3 Tbsp vegan butter* (such as Earth balance // melted)
- 1/4 cup organic cane sugar*
- 1/2 – 1 Tbsp ground cinnamon (to taste)
TOPPING
- 2 Tbsp vegan butter* (such as Earth balance // melted)
ICING optional
- Simple Powdered Sugar Glaze (see step 8)
- Vegan Cream Cheese Frosting
Instructions
- DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- 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.
- Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). 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 (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive 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).
- FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
- 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-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.
- TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
- 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.
- Optional: Frost with dairy-free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
- Best when fresh, though they will keep covered at room temperature for ~2-3 days.
- FREEZING: You can make the rolls up to the point of putting in a baking dish (step 5), and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.
Video
Notes
*YEAST: You can use regular or dry active yeast, but it will require more time to let them rise properly.
*MILK: Most milks should work. Find our recipes for homemade dairy-free milks here.
*GLUTEN-FREE: For gluten-free cinnamon rolls, see this recipe.
*I have not tested this recipe with other sweeteners, but it may work! Let me know in the comments if you have success.
*Nutrition information is a rough estimate calculated without frosting.
Nina says
I made these today while on vacation with limited supplies in our condo rental. I substituted olive oil for the vegan butter, cut down on the flour a bit, and glazed them with sweetened condensed coconut milk – turned out awesome!!!
Jilly says
I made these with a few adjustments seeing as I didn’t have some of the ingredients. Instead of 3 cups all-purpose flour, I used 1 1/2 cup gluten-free flour (Pillsbury’s multi-purpose to be exact. Xanthan gum already included). Instead of 1/2 cup Earth Balance, I used the same amount with stick margarine. We never have almond milk at hand, which is a shame, but we did have 2% milk. These were a lot of substitutes so I had no idea how it would turn out. The dough was able to hold its shape after kneading a few times but it never rose (yes, I put it in a warm place for about an hour). This is what always happens when I try to make a dessert that needs yeast. I didn’t want it to go to waste so I rolled it out and topped it with the filling as directed. The dough actually rolled up quite nicely and it was no hassle to cut! Popped them in the oven for 25 minutes before they were done. I must say they still tasted good even though they didn’t look appealing. The final touch was the strawberry glaze. Without it, they were very dry. This experiment was not much of a let down as a learning experience. Will be trying this again!
Cathy says
Jilly-
did you use rapid yeast? I don’t do well with yeast either but if you use fresh rapid yeast (You can buy singles at Winco’s for 31 cents) it works well to rise. It did exactly what it said. It doubled, then rose again….they were perfect! Try it again!
(I actually would not substitute anything even if you can)
Jilly says
Thanks Cathy, I’ll try that yeast. I do need the gluten-free flour substitute but I think I’ll switch to Bob’s Red Mill seeing as the others had success with that. The rest of the ingredients I’ll be sure to get.
Delaney says
Hi everyone~ I have my own bakery out of my house and I make these with GF All Purpose Flour (Bobs Red mill) all the time. I use 2.5 c of this flour, with 3 tablespoons of Xanthum gum to keep them together! Lots of flour to roll out the dough too :) I love topping mine with a coffee/espresso glaze! The GF ones I make I also add baking powder for a quicker rise in addition to the yeast!
Corynn says
Thank you for sharing, Delaney! I was hoping for a gf option :)
CiCi says
Awesome! After reading the recipe I was hoping someone had a gluten free option. Thank you so much for sharing!
HeidiGfDf says
Sounds wonderful (I’m gfdf). How do you make the espresso glaze?? Recipe please and thank you!
Kristen says
How much baking powder?
Maria Castellano says
How much Baking Powder do you add???
Lily says
There isn’t any baking powder in this recipe. The yeast is what makes it rise.
Kurt says
Really good. We used Namaste gluten free flour blend but the xanthan gum and/or flour combos made it too dry. Will try Trader Joes GF flour next time. But really tasty and pretty easy to make!
Kurt says
Really good. We used Namaste gluten free flour blend and the xanthan gum made it too dry. Will try Trader Joes GF flour next time. But really tasty.
Tracy says
Went vegan in April and have loved your site for new recipes. Made these this am and they were amazing. Added finely chopped nuts ? Decreased amounts of both butter and icing. Will certainly make them again!
Paige says
I have made these several times now and they always come out great. I substitute 1/2 of the white flour with whole wheat and use coconut oil instead of vegan butter. Delicious!
plasterer bristol says
These are gorgeous. My favorite of all time. would love to be able to make them mysrlf. Thanks for sharing. Simon
Stephanie H says
I tried these last weekend and they were ABSOLUTELY AMAZING! I poured the vegan cream cheese frosting on top and I ate four of them.. It was a big hit with my friends as well! I’m actually making it again tonight! It was SO easy and I felt really accomplished to make these from scratch! :) So far my absolute favorite recipe.
I didn’t use all of the flour when I was stirring it, maybe 1.5 cups. SO AMAZING.
Abby says
Do you think this could work with the minimalist baker diy gluten free flour blend from the site? I can’t have wheat, but want to make this so badly! Help.
Hi Abby, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Anonymous says
Your recipe worked and the cinnamon rolls taste amazing!! I’ve been trying to make cinnamon rolls forever and your recipe is the only one that worked!! Your instructions are clear, your ingredients are easy to find, and they are healthier than most rolls!! Thank you so much!!!!
Ashley says
I’ve made this recipe a few times now and love it! Everyone I’ve shared it with DEVOURS them and is always in awe that they’re vegan! (We’re not vegan, but my 9mth old baby girl has a cow milk protein sensitivity, and we’re still BF so vegan recipes seem to be easiest to avoid the dairy). I usually brush them with the butter, let them rise over night, and then brush with butter again in the morning before baking and double the filling amount. I was wondering if these would freeze well?
Joanne says
I was so excited to try this recipe but it did not work out for me :( The cinnamon rolls ended up hard – I measured the flour exactly using a food scale – and there was hardly any filling – I had even added more sugar. The instructions to roll the dough out “thin” were also a little unclear, most recipes give the thickness in inches which I find very helpful.
It very well could be I did something wrong, seeing all the great reviews and the beautiful end result in your pictures.
Hi Joanne, it sounds like there was too much flour (only add as much as needed up to 3 cups) and/or they were rolled too thin. We added info about how thin to roll it. Hope that helps for next time!
Raschell says
Absolutely delicious. Thank you so much for posting this!
Ashley says
Dana these sound wonderful. I really appreciate how you break it down and make it as simple as possible, yet totally delicious. I think these will need to be made very soon. Thank you for your expertise and hard work.
I really like the idea of making these the night before and popping them in the oven the next morning!
SusanM says
I didn’t let me pick any stars on my iPad, but it’s definitely a 5-star recipe! ⭐️⭐️⭐️⭐️⭐️
SusanM says
Thank you for sharing this recipe–I made these today as my son’s GF is vegan and we all loved them! I used what I had on hand– regular almond milk, brown sugar, and some golden raisins because they were just sitting there. Next time I will soak the raisins in a little hot water first to soften them. Added a little clear vanilla extract to the simple powdered sugar & almond milk icing- absolutely delicious.
Jaime Lovett says
Dana,
Once again, you have outdone yourself!
This simple yet divine recipe began my family’s Saturday morning with joy and ease. The way Saturday’s should always be. Your instructions are clear and understandable, which helped guide me through my first time working with yeast AND making cinnamon rolls.
This is a recipe I (and my future husband and children) will cherish for years to come.
Thank you so, so much!
Occasional Cooking Disastor says
I made these with 100% pastry flour and they did not work out for me – they were closer to cinnamon rocks. I made these with 100% all purpose flour and they were 100% light and delicious. I am making these again this weekend.
Stefanie says
Hi Dana
When exactly do you add the 112g of vegan butter? I just don’t see it in the recipe
Carly Syms says
Hi Stefanie! The butter is added during steps 1, 4, and 5.
Nancy says
Would GF flour work? I noticed some used spelt flour but i dont have that on hand. My son is allergic to wheat and diary so I’m looking to how i can make this for him.
Thanks!
Hi Nancy, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Mora says
Hey! How can I substitute vegan butter?
Try coconut oil!
Krystal says
I made them last night using regular whole milk , and organic butter and they were delicious! The entire family loved it, and I’m making my second batch today! Make them, you won’t regret it!! Thank you so very much for your recipe!!!
Jully says
Can I use rye flour to make theese cinnamon rolls? Will it work?
melissa says
Just made this recipe today. Very good! Used brown and white sugar, butter and vanilla almond milk. Added some melted brown sugar , almond milk , butter and pecans to the tops before cooking. Perfect amount of sweetness! Thanks for sharing! Can I post a picture ?
Danielle Horton says
So very delicious! I have made these three time in the last week! Thanks for the recipe!
Timea Szarkova says
Hello Dana,
thank you for the recipe, i just tried them last week. They turned out to be delicious- i even added some chopped walnuts inside and i made them with regular milk-products , although i forgot to brush the rolls with the remaining butter before placing it in the over. I wonder maybe that’s why they were a bit dry. One thing about such rolls that they seem to get stale the next day, do you have any trick on how to preserve them to keep the freshness? Thank you so much in advance, and congrats to you page, it is very lovely! :)
Keep them well covered and they are best when fresh. YOu can try putting them in the refrigerator as well!
Emily says
Just made these for my dad for Father’s Day and they were SO GOOD. He even asked if they were actually vegan :) I used regular active dry yeast, let them rise for about 1.25 hours and they worked well. I sort of failed at rolling them but they still looked great and were so tasty!
Christina says
I need your help! My rolls came out small, crumbly and strange tasting. Its most probably my fault as I changed the flour to 1 cup oat flour,1 cup whole wheat and 1 cup unbleached.
This is my 2nd time making this recipe. The rolls never came out as 12 big rolls. They came out as small ones that looked awful, like they were dry. Every time I make bread sough it never blooms that big.
I know this is most probably my fault but I have this impression that all-purpose flour is unhealthy thus am always trying to substitute it. Is it really unhealthy? and does the flour make a lot of difference? I love healthy baking but this flour worry of mine has always affected how it tastes! I’d be so happy if you could help me!
Hi Christina. The flour substitutions is where you went wrong. For this recipe, all purpose really is best.
kiki says
If the flour is concerning to you, it might be better if you looked into raw vegan cinnamon rolls/buns. However, they usually take more ingredients and time, but if you’re already changing one of the ingredients to three it’ll probably be right up your alley, just google search it. I think thisrawesomeveganlife blog has a recipe for it as well. Just be prepared for more prep time and ingredients.
anarchokitten says
You should seek out white whole wheat flour. It’s whole grain but looks and bakes like white flour. It’s milled from a softer cultivar of wheat, that’s the secret! King Arthur makes it, as do a few others.
Michele says
I need to make about 12 LARGE rolls. Do you think a straight across doubling of this recipe should work with ratios or would you suggest any changes. I have made the recipe in its original form and it turned out fabulous (shared and it was requested to make some for a brunch but to make LG rolls)
Chari says
Made these this morning and they turned out fabulous. My favorite cinnamon roll recipes use an egg, so I tossed in a flax egg (to keep it vegan) and to experiment. Super moist. Highly recommended. Also subbed brown sugar for filling.
kiki says
Was wondering about the flax egg, thanks!
Emillee says
The dough didn’t really work out for me and I had to make then into bite size balls, but other than that they still tasted great.
Sariah says
I’m having some difficulty, this is the second time I’m attempting to make these. I put all the ingredients in a Kitchen Aid mixer with the beater on it, but I’m only able to get two cups of flour mixed before it becomes too dry. I did notice that I didn’t “sprinkle” on the yeast, I just poured in it, are there any tips you can suggest? Thanks.
Hmm, I’ve never made this with a Kitchen Aid so that might be an issue. Otherwise, just stop adding flour when the dough stops “accepting” it. It will be slightly different for everyone depending on humidity and ingredients.
Chari says
I actually used my Kitchen Aid for these. Are you using the dough hook? I put two cups of flour with 2-1/4 tsp instant yeast, the sugar and salt and mix with a spoon really well, then i slowly drizzle the warm milk/butter down the side of the bowl with the machine on low (using the dough hook). After it is well mixed, I dump 2 tbs to 1/4 of flour at a time until it starts to form a ball and pull away from the sides. I typically still have some dough that will stick to the bottom of the bowl, but I let it knead in the machine for another 5 minutes after it gets to that point. I then proceed with the rest of the recipe. Hope that helps.
Lee says
I’ve made this recipe a few times and I really like it! I do think the cinnamon rolls benefit from a slightly longer proof though, and I usually let them sit for about an hour before baking off. I also add vanilla extract & maple extract to my dough for an extra layer of flavor, and sometimes use coconut oil instead of Earth Balance because coconut oil is cheaper where I live.
Teresa says
Here we don’t have vegan butter, instead I may use coconut oil…. and add chocolate to the frosting!
That should work!
Kim says
The link to the dairy-free cream cheese frosting actually points to a zucchini cake, what is this madness!? :)
Carly Syms says
Hi Kim! If you scroll down to the recipe instructions for the zucchini cake, you’ll also find the instructions for making the dairy-free cream cheese frosting! :)
Shreya says
Thanks for a great recipe. Can the instant yeast be added to the dry ingredients directly or do you prefer to proof first?
Lisa says
I am sucha fan of ur cinnoman buns !!! this recipe truly the BEST!!!!!
The dough came out perfectly! Which this is sucha a complement coming from me cuz i tried so many recipes and notin like this one!!!!:)
Oh and i actually ised xylitol uz im on a no sugar diet and they were delish!!!!
Mr. Cents @ www.itmakescents.net says
Turned out great given that I am not much of a baker. Lovely recipe. Thanks for publishing it Dana.
Michele Rain City Treats says
Made these the other day- SUPER simple and more importantly SUPER DELICIOUS!! Thank you. Wondering if you knew if the recipe was easily doubled?
Tami says
These look yummy!! I am plant based but I do not use any of the vegan butters & such. What do you suggest in place of the butter? What is the purpose of the butter? Thank you!
Try coconut oil! (check the other comments as some have done it with success)
Indi says
So looking forward to baking these for tomorrow’s breakfast. Just a quick question though – how long do you let the dough rise the second time? My oven heats up pretty quickly (a few minutes) so I need a rough estimate. Thanks!
In says
Would I be able to make 1/2 as large rolls for a greater yield or would that throw everything off? (Like could I make 2 ‘dough logs’ instead of one?)
Thanks!
Kim says
Hi, my dough is a little tough. Is that fine? Or did I mess up? Lol if I didn’t tell me where I went wrong lol. I replaced the almond milk with 2% and butter for marg and the cane sugar with just plain sugar. Is that okay? Just used what I had in my fridge :)
Hi Kim, that could mean it was kneaded too much or there was too much flour.
Brittany says
Dana, I am making these right now for Mother’s Day! As I write this the yeast is activating! I have made this recipe over a dozen times and:
-ANY full fat (coconut, soy, hemp) etc has worked
-Spelt, WW flour can be used but only half (the other half pastry or white whole wheat)
-best when made fresh and not when dough is chilled over night to save time
Thank you ! You have THE BEST RECIPES
-Brittany
kiki says
Thanks for the tips, good to know!
Paula says
These cinnamon rolls are amazing!!!! I just finished making them for the second time and they are the best thing!! Love them when they come straight out of the oven!
Thanks for the recipe!!!
Loren says
Just made these and they went down a treat! They were a teanie bit yeasty but perhaps that was good in that it balanced out the sweetness. Thanks, Dana.
Audrey Piccirillo says
I was wondering how you get that nice yellow color without eggs. Is it maybe the light in the room? My granddaughter has an egg and dairy allergy and so I do a lot of vegan baking but I can’t get nice coloring like that.
Hi Audrey, brushing the tops with vegan butter should help. The outcome may vary slightly with different brands.
Chana says
I made these into totally 100% sugar free and they’re just as good in substitute of regular milk for almond milk
Lydia says
Hi, I would love your sugar-free recipe for these yummy cinnamon rolls. Thank you in advance!! Have a Blessed day!!
Mo says
Hi! I tried this today but I used bread flour and it still turn out really good. This recipe is so good!? My son who is a vegan loved it! Thank you so much.
Jordan says
Hey would i be able to use non vegan ingredients like normal butter, full cream milk and normal cooking sugar
That should work!
Franziska says
Thanks for this! Was indeed easy, yummy and fluffy. The top is quite dry, this might because they really should be glazed. Also had a bit of an issue with spreading the cinnamon around regularly, is there a hack for that?Think I will make them again, might use more filling next time.
Stephanie says
Try scooping it with a tea or table spoon and then tapping it so it spreads the cinnamon sugar over the dough. I go over it a few times, always covering up the gaps until it looks lovely and cinnamoney!
As for the top… I bake them in my fan oven lower than 350°, probably 160°C, same length of time. They are not gooey but also not hard on top… but I definitely do put a simple icing over it.
Stephanie says
Oh, and of course I have about 20 on the go right now! Always letting them rise over night, they are just wonderfully delicious! I make them each time with full-fat milk and normal (unsalted) butter… made them, well, I don’t know how many times in the last 14 months! This morning for a birthday party of my friend.
Shawna says
Help me; I’m poor!
I live in the boonies where there is no vegan butter. What is a common substitute? Coconut oil? Margarine?
Mo says
Margarine
Brooke says
Your local walmart doesn’t have a knock off Earth Balance? it should. its in a green package.
kiki says
Most stores carry vegan butter. If I can find it in Alaska (not Anchorage), you probably have it in your store but don’t realize it. Not all of them have the Vegan mark as to get it you usually have to be all the way vegan (fairtrade, no child labor, generally no palm oil, can’t be from certain countries, etc). If you are only trying to avoid animal product (how most vegans start out), just check the ingredients on the butters in the dairy aisle or health aisle, bound to find a couple.
Yasmin says
Hello, could you replace the butter with coconut or olive oil. Earth balance has palm oil in it and I don’t believe in it
kiki says
A few people say they have and it worked, not sure about the amounts though
Kathy says
Could I swap the almond milk for white grape juice? And if so would I need any sugar at all? I am in love with zen bakeries cinnamon rolls and they white grape juice in the place of sugar
kiki says
Interesting. Did you do the swap? And how did they turn out?
Chanel says
I made these this morning and posted a picture on Instagram using #minimalistbakerrecipe, hope you saw it because these yum-yums made my day!! Thank you for all of your delicious recipes and hard work :)
Vicki says
These are amazing – I couldn’t resist and have just eaten one straight out of the oven, I haven’t even put the icing on yet!
Autumn says
I just used regular active yeast, how long should I let it set? 10 min. Too?
Paige says
My question is if I want to make these for Mother’s Day brunch, but I work 4-1030Am the morning of, if I make these the night before and bake them the next day will they be okay?
I made them today and they are FANTASTIC, super easy to make and got all thumbs up from everyone in my house!
Hope to get an reaponse from you soon! Thank you!
Hi Paige, yes, these can be prepped the night before. Follow through step 5, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.
Taimoore says
I made these with wholewheat flour and used a mix of cane sugar and brown sugar. They turned out soft and delicious. With a little drizzle of the almond milk/icing sugar glaze, they were the perfect sweetness. Thanks for the recipe!
Jen says
Nothing like warm cinnamon rolls on a rainy day!! My kids are going to be so happy with me this morning hehe
Shirley says
I’m terrible at baking, but these came out great even after I fretted over it for a couple of hours rising. Thanks for making a fool-proof and legit recipe.
I made it with whole milk, butter, and T80 flour(though a bit less). Came out perfect.
Suzanne says
These are everything the recipe claimed to be: light, fluffy, delicious… can’t eat just one! I will be making these again and again, Thanks!
Sheila says
I made these and they were delicious!! I didn’t have the vegan butter for the dough so used olive oil instead? The dough turned out so tender and fluffy! Will definitely make again ?
Judy says
for the frosting do I have to cook almond milk with sugar or just mix raw and apply onto buns?
Shirley says
Just powdered sugar and a bit of milk and mix, no heat needed.
Blethan says
I made these today and they’re awesome! I used half coconut sugar and half stevia and they worked perfectly. I drizzled a little cashew, coconut & vanilla butter on top and they were even more yummy. Thanks for another fantastic recipe! :)
Samantha says
Just made these for my family, and OH MY GARSH!!! Like some in comments before me, I am not vegan. I used 2% milk and regular salted butter (I used 1/8 tsp of salt to avoid over salting). I otherwise followed the recipe to a T, and WILL be using this recipe again. My family said…and I quote, “These are the best rolls I’ve ever put in my mouth!” Thank you for making baking easy!
Alan says
Excellent. I’d like to try tweaking it to use whole wheat pastry flour and a sugar substitute (date paste, real maple syrup?). Hope that won’t ruin the wonderful flavor.
5 stars!
S Lee says
I agree with another post that these rolls rose beautifully and the dough was tender and moist. However, the filling was just lacking for some reason. The ratio of dough to filling was overwhelming, very “doughy.” I made them three times: one with the original recipe of organic cane sugar, the second time with coconut sugar which I thought would reflect more of a brown sugar flavor similar to a typical cinnamon roll, and the third time with double the amount of filling made with coconut sugar. None of these variations worked for me. The flavors were just flat and not reminiscent of a traditional cinnamon roll. I can say that the black bean brownies recipe turned out to be delicious! The hunt for a healthy cinnamon roll recipe continues…
Jackie M says
Do you think soy milk would be an ok alternative instead of almond milk? My kiddo is allergic to nuts too. Thanks so much for posting this!
Yes, that should work!
Cristina says
I made the frosting with 1cup powdered sugar, 1tsp vanilla extract and then just added milk, stirring until I got my desired consistency and they were perfect
John sheppard says
I am not a vegan thank god, so doing this will be sweet as… and no vegan crap in it. just plain natural yummy stuff galore.
azeminaa says
What is this vegan “crap?” Since all the things used in this recipe are vegan. Plain, natural, and yummy.
Riley p. says
Does it matter what flour you use?
Yes, we recommend all purpose.
Emma says
These cinnamon rolls look delicious! I am planning on making them. Just a quick question-what glaze did you use in the picture? The recipe says that we can either use cream cheese frosting or the mixture of almond milk and sugar, but I wanted to know which one you used. Thanks!
We used the almond milk sugar glaze.
jackie says
you can use coconut milk, cashew milk from seeds, just blend it to make the milk. blend the coconut as well. You can use the coconut oil as butter, because its lumpy. You can use date for sugar, bland it in a little water like a paste. You can also use barley flour instead of white flour.
thank you
Amie says
These are delicious! This was my first time making cinnamon rolls from scratch; I’ve made and loved many of Minimalist Baker’s recipes so I knew this would likely be great! I did use butter since I was out of vegan butter , and I had anyone carton of flax milk in the fridge which I used and it worked great! Admittedly I used a combination of brown sugar, white sugar, and cinnamon for the filling, making my rolls more indulgent. I also made a glaze with the leftover sugar from the filling, little maple syrup and soymilk. It was incredible.
Thank you Minimalist Baker!!!!
Pina says
I used organic coconut sugar
Desiree says
I’ve made these many time’s before. I love the simple glaze, which I always add vanilla extract to. Everyone loves them and if we have leftovers which is rare, a simple heat up in the microwave or stove makes them as soft as new. I’m making some regular ones tonight, but am wondering if adding mini dark chocolate chips to the filling with the cinnamon how it would turn out? Has anyone tried that?
Robyn says
I was really excited to find a recipe that cut down on the rising time for preparing cinnamon rolls! I was happy with how puffy the rolls got when baked, but disappointed with the overall taste. Just lacking in flavor (even after adding sweet icing). I wonder if it is because this recipe contains no eggs…also seems to need more salt. I may try it again using two eggs… I just don’t know if that will affect the shorter rising time :)
Hi Robyn! If you thought they lacked flavor, let them rise a little longer (on top of the oven) to develop more flavor, and add a lot more butter, sugar and cinnamon in the centers! Hope that helps.
Lisa says
I don’t think eggs has anything to do with flavor..
kiki says
Right. At least not with a cinnamon roll; now if we were talking omelettes might be a different story
Stephanie says
These were so good!!!! Super easy to make!!! =}
Maria says
Can I make this ahead of time and bake them in the morning?
Jade says
Yes :-)
Grace says
Made this for a dessert potluck. It was a hit! I used a 9-inch round pan because i didn’t have an 8-inch square pan. It was delicious and definelty very easy. Will make again
Josie says
Could I make these with normal butter and milk?
Jade says
Yes :)
Dorian says
I really like cinnamon rolls a lot i want you to make it easy. When you bring it at home. I think i will love it. If i like it you could bring it again.
Dorian says
Making cinnamon rolls in the oven by putting ice in the roll. They are so good and sweet. Maybe other people would like it. I hope you bring it to my building. When they get there i,m going to eat them. If i like it you could bring it.
Lauren says
I have made these a couple times now and they ALWAYS turn out wonderfully! I was out of almond milk this morning, but canned coconut milk worked fine. I also add a touch of cardamom to the cinnamon sugar filling and it’s delicious :)
Anna says
Are there any speacial instuctions with the frosting thing at the bottom
Amber says
I don’t have any vegan butter at home. Could I substitute with (cold) coconut oil?
Allie says
Probably, vegan butter is just a blend of oils. I’d add a pinch more salt and use refined CO though.
Dyanna says
Can I make the dough a day ahead and refrigerate?
Jade says
Yes you should be able to, someone else said that they left in the fridge overnight to bake them in the morning for breakfast, apparently it doesn’t change the dough or anything :-)
Nandini says
Hi,
I loved this recipe. I made the rolls with normal milk and butter. I substituted the cinnamon with coffee and powdered sugar. It tasted great! I will definitely be making this again and again.
Sky says
Would the cinnamon rolls and glaze work with rice milk? I want to make these but I’m allergic to almonds.
Jade says
You can use soy :-)
kiki says
Did you ever make it with ricemilk? I tend to avoid soy and use almonds, but I know it’s a popular allergen. Too much soy is bad for you, though…
Sky says
Yeah, they turned out wonderful! :)
Ann-Sofie says
I made this with regular butter and a bit more cinnamon and they were delicious! At first my friends didn’t even believe they were homemade :)
I had never made them before because, like you, I thought it took way too much time to make.
Bojana says
I just made these today. They were amazing! I did not quite need all the flour, I was left with about half a cup at the end, but they turned out great. That hint of almond really makes them special. Now if only someone could be bothered to make these for me every week…
Molly says
I too share in your love of cinnamon rolls, and as a cinnamon roll enthusiast have you ever tried an orange roll?? Similar to cinnamon rolls only orangey!!! So unbelievably delicious!!!
Liz P says
We aren’t vegan here so I don’t have stuff like vegan butter on hand, so we made it with regular butter. They were easy to make and the kids loved them!
Cindy says
Thank you. My family is not vegan either. :)
Nicole says
My family is not vegan but my son is allergic to milk and eggs and I find vegan baking a simple way to avoid both ?
kiki says
My extended family is not vegan but they buy vegan butter all the time unknowingly and tell me stuff about how they only use “real” ingredients. I’m always thinking, “But they already have vegan butter!!” This went on for about two years before I finally showed them the butter they were buying was vegan, lol! They were buying it in the regular dairy section, too. They’re still buying it, lol
Heidi says
That’s funny! I am glad to realize there is a vegan butter.. I might try it soon!
Paige says
Vegan butter is essentially margarine without preservatives or emulsifiers. I usually use coconut oil in place of vegan butter in recipes.
Morena W says
As a recently turned Vegan I made these and they were deliciously soft and easy to make!
Though I did alter the recipe a bit, I used only 16 grams of sugar and very little glaze,
Your calories per 1 roll were 243 while mine were 137calories each! I managed to get 16 out of the batch of dough. They’re probably not sweet enough by Cinnamon roll standards but still really good and plenty sweet for me :D
Thanks so much for this recipe, would recommend!
Melissa says
Or I bet coconut sugar would work here? So just the gluten free flour question then ?
Liz says
I am going to try these next weekend with coconut sugar, wish me luck!
Linda says
Trying coconut sugar just now…made these before and they were amazing.
Melissa says
Could these be made with gluten free flour and maple syrup?
Hi Melissa, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Bushra says
I made these! They turned out really well, thank you so much for the recipe.
Grace says
These turned out great :) however the method is confusing! the instructions for the butter is confusing as it says to divide the butter but does not specify the quantities for dividing it.
I ran out of flour so used about 150g of spelt flour and it worked nicely but they probably would be fluffier with normal flour.
Definitely don’t hold back on filling!
Stephanie says
“Divided” means later in the recipe it will specify how much of the butter to be used at a time. It’s just giving you a head’s up that it won’t all be used at once but in smaller portions which is described in the actual instructions.
Jodi says
After it has had the last rise can I throw this in the freezer and take out first thing in the morning for fresh baked buns?
Cassia says
Yeah you should be able to, I did it and nothing really happened to the mixture, just make sure to let it defrost fully before doing anything to it :) hope htis helped.
Justin says
I made these a few weeks ago. I just stuck them in the fridge overnight so I didn’t have to worry about thawing in the morning. They tasted great! Used regular FF milk and standard unsalted butter. Quick icing of powdered sugar and FF milk.
love says
I was wondering if I could use regular fat free milk and regular unsalted butter. They turned out fine. :)
Auntie Em says
I left mine on the counter overnight in the dish I was going to bake them in. In the morning, took the plastic wrap off and straight into the oven. Turned out perfectly!
Rose says
According to where you live and how hot it gets. Wouldn’t work in Florida. Lol
Diane says
You don’t need to freeze….I think
Place it into your fridge until ready to use