The World’s Easiest Cinnamon Rolls

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Pan of our Easy Cinnamon Rolls recipe with icing

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.

Showing before and after pictures of proofing cinnamon roll dough

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.

Rolling up cinnamon roll dough over the filling ingredients

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.

Pan of our simple Cinnamon Rolls recipe
Freshly baked batch of simple to make 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.

Drizzling icing over a batch of Vegan Cinnamon Rolls

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.

Pan with a batch of Vegan Cinnamon Rolls topped with icing

These vegan cinnamon rolls are:

Fluffy
Soft
Sweet
Tender
Cinnamon-y
Easy
& Satisfying

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

Plate of Cinnamon Rolls with Vegan Cream Cheese Icing

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!

Plate of three Vegan Cinnamon Rolls topped with icing

The World’s Easiest Cinnamon Rolls

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!
Author Minimalist Baker
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Pan of the World's Easiest homemade Cinnamon Rolls drizzled with icing
4.83 from 808 votes
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 10 (rolls)
Course Breakfast, Dessert
Cuisine Swedish-Inspired, Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3 Days

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

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.

Notes

*COCONUT OIL: Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
*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.

Nutrition (1 of 10 servings)

Serving: 1 roll Calories: 249 Carbohydrates: 35 g Protein: 4.7 g Fat: 9 g Saturated Fat: 2.4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 160 mg Potassium: 17.8 mg Fiber: 1.3 g Sugar: 6.9 g Vitamin A: 51 IU Vitamin C: 5.7 mg Calcium: 51.3 mg Iron: 0.6 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Maggie! Other readers have mentioned using a stand mixer with success.

  1. J says

    I tried them tonight but they were not light and fluffy. The taste was still good but also didn’t rise enough either. Any tips for me?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that! Did you make any modifications? Is it possible your yeast was expired or didn’t active properly?

  2. Hannah says

    I made these for my husband’s vegan aunt while she was in town and they turned out perfectly! She was so happy with them, along with the rest of us. This is going to be my go-to recipe for cinnamon rolls from now on, and I’m not even vegan. Thank you for the simple and easy to follow instructions!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed them. Thanks for the lovely review, Hannah! xo

  3. Kati says

    The first time I made this recipe it came out FLAWLESSLY, but each re-attempt has never been the same! I find that my dough is always too loose, the rolls not holding their shape. Are all vegan butters not the same, maybe some with lower melting points? Should the dough be chilled before rolling? Would love to achieve this recipe again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Vegan butters have a lot of variation. I have best luck with Earth Balance (it’s the closest texture in baking to the real thing), and Myoko’s is much runnier. That may be why?

  4. Adriana Hess says

    Tried this recipe and used oat milk instead of almond. So easy to follow and I also let the dough rise again after it was rolled and cut in the baking pan. It made super fluffy and delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That might work! The edges might get a little more browned. Turn down the oven temp as needed.

  5. Faith says

    Can you replace the vegan butter with dairy butter. We have a cow in milk so that’s what I have.
    Thank you for The beautiful recipes

    Faith

  6. Alexa A. says

    I have made these cinnamon rolls so many times that my friends will pre request them before we hang out! This time though, I tried a few new things and loved the results. I used homemade vegan butter, swapped an equal ratio brown sugar for the cane sugar in the filling, and then I made a cinnamon-glaze with 1 cup powdered sugar, 2 tbs non dairy milk and 1/4 tsp cinnamon. Adding the extra cinnamon to the glaze made it taste so delectable, as cinnamon is my favorite spice!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your friends enjoy them, Alexa. Thanks so much for sharing! xo

      • Erin says

        Hello! I’ve made these before and they’re aways a hit! I recently made ahead of time and froze. Do you have instructions for baking after freezing? Do they need to thaw before baking or can they go straight from oven to freezer? Thank you!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Yes, Erin! You can make them up to the point of putting in a baking dish, 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!

  7. Michala says

    Love this recipe!! I’ve made it at sea level and altitude and it works great at both. To keep them moist (I live in CO where it’s super dry) I top with melted butter and a bit a of milk (maybe 1/4 cup?) before baking.

  8. Anna says

    Wow! My son and I just made these and they were so good and easy to make! For the filling we used brown sugar instead of the regular sugar and it was delish! Thank you for the wonderful recipe!

  9. Gabe says

    This recipe was the best recipe for a novice! Super easy to follow and very quick prep time. I didn’t use the vegan butter but opted for coconut oil as I always have that on hand and it seems to have worked out just as well for me. I also omitted the topping as I can use a little less calories in my life. All in all, this will definitely be my go to recipe and I will become a regular cinnamon roll maker. LOL

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They would be more hearty, less fluffy, and more dense. I’d go for a 1/2 and 1/2 blend if I were you!

  10. Joni says

    I loved this recipe! It turned out so well. They were soft and cooked perfectly. I will definitely be making it again. I was also sure to recommend this recipe to everyone I know. I posted my experience, review of the recipe, and final product on my blog.

      • Estefania Guerra says

        Hi! Thank you so much for your recipe. It was the first time for me making cinnamon rolls and they came out great. My parents loved them. Here in Peru I don’t find a healthy vegan butter easily and it’s kind of expensive. So I just used coconut oil. Do you know the difference in the results between using coconut oil vs vegan butter? Thank you so much 🤩🙏🏼

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad they turned out well! They won’t be quite as fluffy with coconut oil, but do still work. Thanks for sharing, Estefania!

    • Yussef says

      This is a fantastic recipe on the whole but I question the decision to add the sugar after letting the yeast proof, in every baking manual I’ve ever used you add the sugar with the yeast to help encourage it.

  11. Marina C says

    I’ve made these three times now and they come out delicious every time! Such a simple, easy to follow recipe! :)

  12. Rachael Mayer says

    So these didn’t really work for me. I’m wondering if it was my yeast type. I used regular yeast instead of the rapid rise and regular butter. Those were my only two subs. They still doubled and then rose again after rolled. They were just very flat after I baked them and they weren’t sweet enough for my taste. My family enjoyed them still though.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachael, thanks for sharing your experience! For more sweetness, you can certainly add more sugar to the filling for next time and don’t skip the glaze. For the texture, it could be the yeast type or perhaps it wasn’t as active or fresh. Hope that’s helpful for next time!

      • Aimee Gordon says

        Mine turned out great! I added 1/2 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the dough. For the filling I also added 1/2 teaspoon of vanilla to the butter and added 1/4 cup of brown sugar and 1/4 teaspoon of all spice to the sugar mixture.
        They turned out incredible!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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.

    • FJ says

      Hi Rachael, Usually, dough that seems well risen before baking and is flat afterwards has been over-proofed (i.e. left to rise too long). For a couple of reasons, it causes the dough to collapse during baking. Best to watch the dough and not clock, and proof for a shorter time if you do it again :)

  13. Amanda O says

    These sound and look delicious. I was so excited to try this, but my dough didn’t rise :( I bought a new packet of instant dry yeast and sued AP flour. Not sure what went wrong.

  14. Karson says

    I LOVE this recipe! I am wanting to make it for a friend’s bachelorette that is one week away– I see that they are freezer friendly, but how do I go about this? Fully make the cinnamon rolls all the way until you put them in the oven, then freeze them? Do you take them out the night before to thaw out and then bake the next morning? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Karson! You can make them up to the point of putting in a baking dish, 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!

  15. Virginie Levesque says

    This recipe looks so good. Unfortunately, the metric measurement is off for the flour. This was way too much flour. The mix of flour, butter and milk was chalky. I always use a scale when baking to avoid mistake. After researching, I believe that the measurement you used was for bread flour which is totally different from all purpose flour. I will probably give it another try with proper measurements. Still, the simplicity of this recipe deserves 5 stars!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Virginie, We’re so glad you enjoyed them! And thanks for letting us know about the flour. The amount of flour needed can vary based on climate and other factors, which is why we suggest adding 1/2 cup or 68 grams at a time and only using as much as is needed. If you added in 68 g increments and still had issues, another idea is perhaps the weight by brand? The brand we used (Bob’s Red Mill Unbleached White All-Purpose Flour) says 1/4 cup = 34 grams, so 3 cups = 408 g.

  16. Jorden says

    Would i be able to make these the night before and bake them in the morning? Maybe get it to the step of putting it in the oven, but instead place it in the fridge over night and just pop it in the oven in the morning? If so, would the same temperature and cook time still apply?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jorden, 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.

  17. Simon says

    These are the best buns ever! We love them. My partner thinks that sugar is the devil though, organic or not. We overcome this by using a date paste as the filling. Either buy the paste, or literally blitz pitted dates with a dribble of hot water and the cinnamon. They don’t hang around for long…

  18. UleyGirl says

    I made this recipe for the first time today and they were so easy to make. They turned out perfectly and were completely delicious. A lovely treat for everyone at coffee time this morning. 😄This recipe is a keeper! Your website is one of my main go to places for vegan inspiration and this one did not disappoint. Thank you so much for all the great recipes – you make vegan cooking fun and easy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy our recipes. Thanks so much for your kind words and lovely review! xo

  19. Isabelle says

    This is the easiest and most crowd-pleasing cinnamon roll recipe on the internet. I always add some crushed cardamom and orange zest to the filling, and the flavor combination is just incredible.

  20. Esmee says

    I think it was my expired yeast that made this a fail for me. I needed to add quite a bit more vanilla soy milk than in the recipe when mixing in the flour and the dough still came out gritty. Otherwise the taste was fine. I’ll try it again when I have more people to feed. It makes a bunch.

  21. Marie says

    I love your recipes! I stumbled across your site when I was looking for a a vegan Parmesan and every recipe I have tried has been amazing! My family thought these cinnamon buns were from a bakery! Love this one.

  22. Jane says

    Thank you so much for this recipe! I’ve made it 3-4 times for my aunt and sister and they love the cinnamon rolls! I’ve made it 2-3 times with coconut sugar for my aunt with zero issues and my sister said they tasted great. I’ve made them a couple of times for my sister with regular sugar and she loves them. I’ve used oat milk and soy. So happy to have an easy, fast vegan recipe that I can make for my aunt and sister! Thank you!

  23. Megan says

    I made these Christmas morning and they were amazing! So simple! I’ll start making them the night before from now on to avoid the mess on Christmas, but my husband doesn’t want another christmas without them :D

  24. KD says

    These buns are so good. I’ve made them at least a dozen times and everyone always enjoys them! I usually put them in the fridge over night or in the oven (while off) and make them first thing in the morning .
    Question: If I were to make this recipe with non vegan ingredients would I used the same measurements ?

  25. Jen says

    Perfection! I just realized this is probably the only time in my life that I’ve eaten a fresh, right out of the oven cinnamon roll. I will probably never desire one from a bakery or wherever, because they could never be as good as these. And, I made them! Thank you for the easy recipe!
    I was nervous a few times while preparing these… I added all 3 cups of flour (1/2 cup at a time), and the dough was still sticky and kind of hard to work with. I was nervous about adding too much flour, so I did not add any more… I did not wait 1 hour for the dough to rise, because I was tired and ready for bed. I prepped these the night before, and it was late. I waited probably 40 minutes. It’s hard to tell if the size has doubled. It looked close enough, so I went for it… I did not measure my cinnamon. Just sprinkled until it was covered. Definitely used more than 1 tablespoon… Everything was quite floppy while trying to slice and place in pan. It was NOT looking pretty! Definitely not like your perfect photos. However, I was pleased in the morning to see the rolls looking much better and bigger when I took them out of the fridge. I followed the instructions of placing them on the stovetop while the oven preheated… Nervous again when the 2 tablespoons of Earth Balance on top looked like too much liquid. But, these came out just absolutely perfect! Spread on the easy frosting after they had cooled for a few minutes. I will feel super confident the next time I make them. Thanks again!

  26. Reenie says

    These are AMAZING! Hubs didn’t believe they could be good vegan and I’m glad to say we proved him wrong. Thanks so much to previous posters for suggestions; here’s what I did:

    *We only had dry active yeast but I put the dough next to my new Himalayan salt lamp in a warm corner of the living room (because the lamp itself gets pretty warm when it’s on) and it rose just fine in an hour!
    *Used milkademia vegan milk because that what we had.
    *Subbed some whole wheat pastry flour (3/4 c) for APP. Only needed a little more than 2 c total to get the dough as recipe describes. I was a little worried about the dough because of this but it was fine–wonderful, even!
    *Subbed unsweetened applesauce for vegan butter in the filling. I premixed the applesauce with less sugar than called for and a lot more cinnamon (to our taste) and brushed it on the rolled out dough
    *Made the cream cheese frosting linked here but as suggested, halved it and for our taste, used less confectioner’s sugar.

    The kitchen smelled amazing while they were baking and they are simply incredible! Thank you so much for this wonderful treat!!

  27. Rae says

    I love cinnamon rolls, but refuse to pay the price to buy them pre-made. I made a batch and planned on reviewing them today, but all I can say is my children and husband said they were good and I am now making a double batch to hopefully get a taste of them this time. I used traditional yeast and the consensus was that it came out soft and fluffy and very tasty.

  28. Julie says

    Hi! These are a family favorite! My daughter is asking for a chocolate version of these. How would you go about it? Would you keep the cinnamon-sugar filling with chocolate chips? Or just go with chocolate chips alone? Thanks so much!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, we haven’t experimented with a chocolate version, but it sounds delicious! We’ll add it to our ideas list. In the meantime, maybe reducing the flour slightly and adding cocoa powder and more sugar? Then probably just chocolate chips in the filling? Let us know if you do some experimenting!

      • Shellie says

        To the commenter asking about a chocolate version: I would keep the dough as-is, and for a chocolate filling, I would look up a recipe for chocolate babka and use that filling. I recently made one that called for melted vegan butter, melted chocolate, cocoa powder, and powdered sugar. It comes out a nice spreadable consistency and would be perfect here!

  29. Julie says

    Stop looking for a recipe right now! These are the best and easiest cinnamon rolls! Been doing them for years now! So yummy and fluffy. I recommend putting the full amount of cinnamon and mixing sugar and cinnamon together first :). Kids love to roll this dough it is sooo fluffy and bouncy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoy them, Julie. Thanks so much for the lovely review! xo

  30. aleks says

    THESE ARE A MUUUUST!!!!!!! SO GOOD, SO EASY, AND AMAZING RECIPE FOR BEGINNERS! now, if I were to make these in the morning (without baking them) and store them in the fridge overnight, would it be good for the following day to deliver to a friends house?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! As for storing them in the fridge overnight, yes that should work! Just let them rest / proof on the oven while it heats (covered with a towel or parchment) before baking!

  31. Caroline Kivinurk says

    These were absolutely amazing! So easy to make and have already shared the recipe with friends. I really find it annoying when there are millions of ingredients and especially when they are specialist things that you only use for one thing so these were perfect. Thanks so much!

  32. Jessica says

    I use dairy free holiday nog in replacement for the almond milk to give them a little bit of extra “holiday flair” and they always turn out amazing – this is my go-to treat recipe when I’m wanting something sweet!

  33. Ed says

    Hi. I am curious which earth balance they are not all created equally. I don’t mind the soy just wondering to get close to the same Results. Thanks in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ed, we recommend the Earth Balance buttery sticks. We typically use the soy-free ones, but either work!

  34. Gwen says

    Made these today, used regular butter and milk and forgot the sugar/salt step and they were still SO GOOD!
    Used SAF instant yeast (tip for you all, buy some good yeast like this it makes a huge difference over the little packets for everything!)
    Never thought homemade cinnamon rolls could be this easy!

  35. Carol says

    I made these and made them small and got about 2 dozen maybe? i had no almond milk and only almond creamer, so i used half creamer and half water in place of the almond milk. Def will make them again, thanks! :)

  36. Makayla says

    I prepared these on Christmas Eve for the next morning, and they turned out really good! My family enjoyed them 😊 thank you!

    • Carol says

      Oh i also used brown sugar instead of white, and penzy’s vietnamese cinnamon, about 1 and a half tbsp. Lots of filling was left over so now i will make more in the next day or so lol

    • Courtney says

      Any tips on keeping them from falling in the fridge overnight? I prepped and covered them in a glass dish and put them in the fridge after they had risen substantially. Overnight, they lost some of their rise. Still excellent but would love to have them huge and fluffy, thanks!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Let them have another rise after pulling out of the fridge (on the oven as it heats, with a towel on top) until puffy!

  37. dorothy says

    These really are great AND easy compared to a traditional cinnamon bun. One of the commenters used apple sauce in lieu of butter for the filling- I tried this as well and thought it was absolute genius!

    Other modifications I made- I used a bit of whole wheat pastry in lieu of all APP flour (probably about 1/4 of the total amount), used coconut sugar instead of cane sugar, and only used 1-1/2 tsp yeast instead of 2-1/4 (one packet). I did the overnight method and just popped the rolls in the oven once the oven got to temperature.

    PERFECTION!
    This one is definitely a keeper.

    Thank you so much!!

  38. Jacki says

    I am not a baker. I’m not good at it, therefore I don’t really enjoy doing it. But everyone seemed to be making Cinnamon Rolls for Christmas morning so I jumped on the train.

    There were so many times I thought I messed it up. Thought the yeast didn’t “activate” because it just set on the top. Thought I added too much flour because it was a tad dry (I just added a splash of milk and kneaded it). Thought I mixed it too much (I mixed this in my kitchenaid because I’m lazy). But they still turned out!!!

    I will make these again! I have another recipe for cream cheese frosting that I could make with ingredients I already have at home so I used that recipe instead for the frosting. (Vegan cream cheese is hard to come by here).

    DEFINITELY a winner!

  39. Kaitlyn says

    We make these cinnamon rolls every year for Christmas and they are easy and delicious. Thank you so much! We put them in the fridge overnight before baking and let come to room temp before putting them in the oven- they are perfect every time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Astrid. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Dominique says

    If I make these with active dry yeast, could i let it rise overnight? I have never made cinnamon rolls so i’m somewhat of a newbie!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dominique, with dry active yeast, you can use the same measurements and just let it rise longer until almost doubled in size. Once doubled in size, we’d suggest baking or transferring to the fridge until ready to bake so it doesn’t proof too much.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Taylor, 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.

  41. Matylda says

    These are best cinnamon rolls ever, super easy, always turn out fluffy and delish :)
    Every now and then when I feel like shaking things up a bit I add a little bit of lemon extract to the dough and sprinkle them with some lemon zest – highly recommended!
    Happy Holidays, everyone! :)

  42. Alex says

    Question: I’ve been using Bob’s Red Mill’s 1-to-1 Gluten-Free Flour and was wondering if I could just swap this 1-for-1 in this recipe. My biggest question is if the yeast is still a thing. Thanks!

  43. Rachel S. says

    These truly are easy cinnamon rolls! I made these last week and am so happy with how they turned out. I followed the recipe through step 5 and let them set overnight in the fridge for 8+ hours. It was incredibly pleasing to see them rise so much.

    The only changes I made to the recipe was to the filling -> instead of melted vegan butter, I used unsweetened applesauce mixed with the cinnamon and sugar.

    The rolls baked very well and turned out light, soft and fluffy. Tasted great with a “cream cheese” frosting. Leftovers kept well in the fridge for a couple days after too. Highly recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Rachel. Your modifications sound lovely too! Thanks so much for sharing! xo

    • dorothy says

      Using applesauce for the filling (instead of butter) was absolute genius! I’m definitely doing this from now on. It made the cinnamon rolls taste better than regular ones! Thank you for the suggestion!

  44. Makayla says

    Hi, I was wondering if I could make this the night before then bake it the following day? I was thinking of preparing everything up until step 5, then finishing it in the morning, but I’m not sure if that will affect the rising/baking times.

    Thank you,

    Makayla

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, exactly! Follow through step 5, then refrigerate overnight and let it “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  45. Maria says

    Looking forward to making these to pass around to my loved ones for some Christmas cheer! Would it be reasonable to put these in the fridge for a day or two before baking them? I’d like to get them ready all at once and then bake and hand out fresh on different days..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! Follow through step 5, then refrigerate overnight and let it “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  46. Morgan says

    Is it possible to make the dough the day/night before? I want to make these on Christmas morning and want to pop them in the morning.
    Thanks for the help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! Follow through step 5, then refrigerate overnight and let it “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  47. Carlos Jimenez says

    I made this recipe tonight.. it was fairly easy and my wife enjoyed it. I tend to try and be more health conscious when it comes to flour, even with the sweets so I decided to add some whole wheat flour to the recipe. I used a 1/2 cup but will probably reduce it to 1/4 cup because the whole wheat absorbed the milk much faster and caused me to add more milk to the recipe. I recommend this recipe to anyone! It beats having to buy expensive cinnamon rolls.

  48. Jas says

    This was my first time making cinnamon rolls and I’m not a baker but these were delicious!
    For the filling, I only added about 2.5-3tbsp sugar and it was plenty since I planned on using cream cheese frosting recipe. 1 tbsp cinnamon was lovely! I wouldn’t do any less.
    I used active dry yeast (not instant)and it activated just fine in 15 mins. Less butter was needed for the filling (I just had lots leftover). Part of my flour was bread flour because I ran out of all purpose but It worked out great.
    For the cream cheese recipe linked, only half of it is needed for these 10 rolls. So for half of the cream cheese recipe, one cup of powdered sugar is recommended but I only needed one four to one third.

    When waiting for the dough to rise, no plastic wrap is needed. Take a paper towel, wet it, squeeze excess liquid so it doesn’t drip, and cover your bowl with it. I put one butter knife on each edge to keep paper towel taut. Just a small way to reduce plastic waste :)

  49. Vanessa says

    This might be my first time ever leaving a comment on a recipe, but these cinnamon rolls are AMAZING! They are seriously so, so delicious and were really easy to make. My little family of three devoured the entire pan in less than 24 hours. I’ve decided to prep a batch on Christmas Eve and throw them in the oven on Christmas morning, and I can’t wait!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoyed them, Vanessa. Thanks so much for the lovely review!

  50. 946797576 says

    these rolls look absolutely amazing! i’m exited to give this recipe a try, but i have a few questions. firstly, can i use bread flour? how many grams is in the packet of yeast? also, if i’m using sweetened soy milk, would you recommend reducing the sugar in the dough? thank you beforehand :)

  51. MRS says

    The cinnamon rolls are amazing! Very easy to make. I used vanilla soy milk instead of almond milk and only 2 1/2 cups of flour. I made my own cream cheese icing by using my homemade cashew cream cheese, vanilla extra, vegan butter, and powdered sugar. Turned out great! Thank you for recipe!

  52. Scarlet says

    I made these this morning and they were great- very fluffy! I halved the recipe and used oat milk which worked well. These obviously take a bit of time but my dough rose very quickly. Mine didn’t quite have a nice roll as the pictures so next time I’ll try cutting them with floss!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Pete! Other readers have mentioned adding lemon juice to the glaze. Let us know if you try it!

  53. Pete says

    We loved this recipe!

    I’ve loved cinnamon rolls for as long as I can remember. In the 90s and early 2000s I followed my nose through many a mall and airport to the Cinnabon bakery. However, we turned plant based in 2011 and that type of eating came to an end. Since then we’ve learned to make most of our comfort food for ourselves. An old tradition was Cinnamon rolls for breakfast on Thanksgiving and Christmas. So, this year I decided it was time to put them back on the menu only vegan. I found several similar recipes right away, but I’ve always had good success with yours, and once again it proved to be a great choice.

    I made my dough and rolls the night before Thanksgiving (steps 1 – 5). The only alteration was I substituted the better part of the cane sugar for the filling with brown sugar and I used a full tablespoon of cinnamon. Next time, for simplicity, I would probably just substitute the cane sugar entirely with brown sugar. I covered the pan and refrigerated for the night.

    The next morning the rolls had risen even more. I removed them from the fridge and set them on the oven for about 25 minutes while it preheated. Following step 6, I topped the rolls with melted Earth Balance and popped them in the oven ( for 25 minutes. They came out gorgeous.

    (step 8) While they baked I mixed up the vegan cream cheese icing. After baking, when they had cooled for a couple of minutes I slathered that over all of the rolls so it could melt down into the layers. The resulting rolls were delicious. A real keeper.

    Thanks so much for your site and this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Pete! Thanks so much for your kind words and lovely review! xo

    • Kristin says

      Hi Pete! I’m wondering what brand vegan cream cheese did you use? I haven’t found one that I like by itself so I am nervous to use Daiya (what’s currently in my fridge). Thanks!

      • Pete says

        Hello Kristin,
        I believe I used either Warfare or Miyoko’s, but honestly that’s just a guess. They did turn out great. I’m actually going to maker them again for Christmas morning. This time I’m going to make a lemon zest flavored icing using the same recipe. I wanted to try it last time but chickened out. 😉. My taste buds tell me to go for it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It sounds like your yeast wasn’t fresh or didn’t survive the proofing process. Did you ensure the liquid temperature was ~110F?

  54. Jill says

    Oh! My! Gosh! I just made these for my vegan daughter. They are amazing!!!! Crazy good! I added way more sugar – and I used brown sugar – then 1/4 cup. Maybe as much as a full cup? The recipe gave me 9 – I made one too big. I iced with the icing sugar/oat milk recipe suggested in the recipe. I used oat milk for the dough too because that’s what I had. I’ve already forwarded the recipe to friends and family. This will become my go-to cinnamon rolls recipe. Thank you! Perfection!

  55. Manon says

    HI Dana and the minimalist team,

    Something is wrong… Please send help :l

    I think I messed up something but have no idea what. I’m waiting for my dough to double in size but it looks so different from yours!

    Yours look very sleek, mine looks dry and I couldn’t fold it well.
    I think I messed up at ‘3.’ when adding the flour – I followed the steps but I just was sure what texture to go for. When I put it on the surface to knead it, it didn’t feel right.

    Do you have an advice to save the day? Or one for next time…
    Or am I freaking out and should just chill and let the dough makes it magic?

    Looking forward to hearing back from you xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If the dough is dry perhaps you could (could have) tried to add a bit more almond milk? Without seeing a photo it’s hard to help troubleshoot!

      • Susan says

        Can these cinnamon rolls be frozen in the pan and then thawed overnight in the fridge to bake in the morning? Trying to streamline my very busy Christmas meal prep!

  56. Stel says

    This was delicious! Absolutely fluffy and soft! I’ve tried a few other vegan cinnamon roll recipes before this and those turned out hard, dense and dry. The detailed and clear explanations really helped me to get the dough just right. You can tell the team here are experts!

    One thing that worked for me differently, was to activate the yeast with just almond milk, sugar and salt. (I added the melted butter after the 10 minutes.) I found that if I added my butter at the start, the butter floated to the top of the mixture and acted as a barrier between the yeast and the sugary goodness.

    I am so happy to finally a way to enjoy my favourite baked-good and even more so, a reliable place for future vegan reciepes. Thank you Minimalist Baker Team!

  57. Candice says

    This took over 2 hours to make. Even the non-vegans loved them. I doubled the recipe and it made 12 fat cinnamon rolls. I baked them in 2 glass pie pans for 25 min at 350. I started making them at 7am and was not finished until 9:30am. I would still make them again though. I think the name should be changed from “easy” to “reliable”. Because the process is not easy but definitely reliable.

  58. Viahnca says

    This is my go-to recipe for cinnamon rolls ever since my parents went vegan! Delicious, and very easy to make. I do add more cinnamon and sugar than the recipe, I like to just eye ball it. Ive made it a few times and havent needed to modify anything.

  59. Soleilla says

    I made this with my friends on halloween, it was super fun. We may not have let it rise long enough but I think the dough was doubled in size. The buns turned out to be less fluffy and more pastry like. None the less they still tasted amazing and were super easy. I would make this again as a simple go to treat but maybe would try a more intricate recipe for more traditional textured cinnamon buns. Over all I really like this recipe and will be using it again in the future.

    -Soleilla

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Soleilla! It does sound like it didn’t rise for long enough. Or that the yeast was old?

  60. Manda B says

    I’ve found the trick is to roll them not super tightly & let them rise a second time. They get huge & fluffy this way! Wahoo

    Also, we use about 10x the amount of cinnamon (recipes never use enough in our opinions).. and even sprinkle some on top of the icing before serving. So, don’t be afraid to use extra spices — anise, nutmeg, whatever you’re in the mood for.

  61. zoe says

    Used this as a basis to make orange, ginger, sesame rolls. Delicious and much quicker than most rolls. Will make these again. A great base for experimenting with flavors!

  62. Nicola says

    Absolutely delicious and very easy to make. My partner says they are the best cinnamon rolls he has ever eaten! Think this will become a regular recipe in our household!

      • Kasandra says

        If I wanted to make these but put majority of the batch in the freezer and only bake a couple at a time. How would I go about defrosting them? Or can they even be frozen?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          They can be frozen! Several readers have done so successfully. You can make them up to the point of putting in a baking dish, and instead freeze them in a freezer-safe container. Ensure they aren’t touching if you want to bake them individually or a couple at a time. 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!

  63. Jo says

    Loved this recipe thanks for sharing! I just baked these with a few tweaks and they’re so pillowy, light and delish! I also added tahini to the filling and for the topping I combined some Manuka Honey, Tahini and Orange Blossom and drizzled it all over.

  64. Sarah says

    Hi Dana, apologies, you’ve probably already answered this somewhere and I’ve missed it! Would this recipe work with spelt flour? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, they will be more dense, but might work! It looks like some other readers have tried. We’d recommend searching the comments to see what they did. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  65. Kate says

    Awesome recipe! I made these the night before and cooked the them the next morning and they were the perfect texture and dough flavour. My only note would be if you like a really strong cinnamon taste and caramélisation from the sugar in your cinnamon buns add a little more sugar and cinnamon to the filling. Thanks so much for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isabelle, Follow through step 5, then freeze. When ready to cook, transfer to the fridge 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. Hope that helps!

      • Isabelle says

        Yes, thank you very much. I knew that these were the steps to follow in order to make them the night before and cook the next day, but I wasn’t sure if I had to do step 6 since I’m planning to freeze them for later on.
        Sorry for making you repeat for a thousand time the same thing.

  66. Katie says

    First time making cinnamon rolls from scratch. I used coconut oil instead of butter, whole wheat pastry flour (since that’s what I had), and brown sugar and cinnamon for the filling. The recipe was easy to follow and they turned out pretty good for my first go. One question, they seemed spongier than they should have been. Any thoughts or suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, Thanks for sharing! It could be from the coconut oil and/or flour swap. Coconut oil does tend to make them not quite as flaky. Hope that helps for next time!

  67. Nereida says

    Hi I’ve made this before and they’re great I made them two nights ago I made two batches and a frozen one and made it tonight but I wasn’t sure if I was supposed to bake it frozen or was I supposed to let it thaw?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Nereida! You can freeze them unbaked and then defrost overnight in the fridge. Then set on the oven (covered) while it preheats so they can get a second proof. Then bake as instructed. Make sure they’re not frozen when you put then in the oven for best results.

  68. Jasmin says

    So good and so easy to make! I’ve been navigating a year full of different food eliminations to help my 2 year old and there hasn’t been a single recipe that has disappointed. Incredible work, Minimalist Baker team. ❤️

  69. Meg says

    A year ago, this was the very first recipe I ever made that used yeast. Today I have it almost memorized because my family is always asking for them! We aren’t vegan, so I have substituted all forms of milk (whole milk, 2%, almond, coconut) and both vegan and non-vegan butter, and they always turn out great!
    Whole milk and non-vegan butter have given me the fluffiest buns.
    I’ve also played around with the spices– adding a pinch of clove and pumpkin pie spice to bring that extra Fall feel.
    Thanks for this recipe!

  70. Maxine Bol says

    I have a question. You said in the recipe that you can freeze them before baking for a month. Could you also make them the night before and then stick them in the fridge overnight and bake in the morning. and if you can do you need to proof them in the morning and for how long???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maxine, 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.

  71. Valor B says

    I tried this recipe recently, and it’s honestly amazing. Only thing I’d suggest is, make 1.5x as much frosting as it calls for here, and eat them warm (which is what I did) :)

  72. Rachel says

    Thanks for this recipe! I tried it out today (first time making cinnamon rolls) and they taste great! Mine didn’t look as pretty as the ones in your pictures, because the oven dish I used was a little too big for the amount of dough I had. But the fluffy bread-like dough combines really well with the sweet filling!

  73. Javi says

    Hi! I’d really like to make this recipe but I only have bleached all purpose flour on hand. Will there be a bad difference in the outcome if I used bleached flour as opposed to the unbleached flour you call for? I could go to the store and pick up unbleached…just would rather save a trip if you think there would be no difference in taste.

  74. Deb Sparks says

    This recipe is outstanding! I didn’t not expect them to come out literally perfect but they did!!!! Thank you!!!!!!

      • bee says

        could you pls clarify on how long to proof dough the second time putting rolls in pan? and what do you mean by setting it on top of oven? tnx in advance

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Bee, if you have an oven with a stovetop above it, place the pan of cinnamon rolls on the stovetop (but do NOT turn the stovetop on). Turn the oven on and allow the rolls to proof while the oven preheats (~15-20 minutes). If your oven/stovetop is not set up this way, just place the unbaked cinnamon rolls in a warm spot while the oven preheats. Hope that helps!

    • Tiffany says

      Hi! If I’m making these for the next day, should I avoid putting on the frosting until they’re ready to eat? Alternatively, Is it also possible to prep this the day before, put in the fridge and then bake in the morning?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Tiffany, yes, that would be best! And yes, that will work- 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.

  75. Kiersten says

    This recipe is amazing! I have tried a few other vegan cinnamon roll recipes that just haven’t turned out well, despite the fact I am a pretty good baker. This is the easiest and tastiest recipe ever! I used whole wheat flour and added some chopped pecans, but followed the recipe exactly otherwise. They were fluffy, didn’t need a stand mixer, and I loved the dough and filling.
    I knew these would be amazing since I have made various other desserts from this blog and the “Everyday Cooking” cookbook (mine is permanently creased to the chocolate chip cookies!)
    Thank you for this fabulous and impressive recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Kiertsen! We’re so glad you’ve been enjoying our recipes! xo

  76. Chloe says

    I love this recipe! I’ve made it a few times now. I use coconut oil instead of vegan butter and it works great. Also, no need to proof if you have instant yeast — I just sprinkle the yeast on top of the 110 degree liquids and skip the 10 min waiting period. I think it tastes better with a bit of acidity, so I also use lemon juice in place of the almond milk to make the glaze. So yummy!

  77. Adiel says

    This recipe truly was quite easy, and despite being vegan, the buns came out light, fluffy, and buttery. I found the sweetness to be just right with the simple powdered sugar and almond milk glaze.

    Would reheating them for a few min in the oven the next day make them taste fresh? My only issue is that we couldn’t eat them all fresh out of the oven (though I wanted to, believe me) and they definitely weren’t as good next day.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suman, Unfortunately we don’t think they would work without yeast. But let us know if you try it!

  78. Hope says

    These were delicious. I had some of your vegan buttercream leftover in the freezer. I thawed it out, cut the corner of the bag, and used that as a glaze. Decadent!

  79. Bracha K. says

    These truly were the easiest cinnamon buns ever! I’ve always been intimidated of any recipe that involves yeast but these were so simple and approachable! My only advice would be not to overstuff the pan, I ended up with an overflowing cinnamon bun pan- but the taste and texture didn’t suffer at all. If you’re looking for an easy delicious recipe, look no more- you’ve found it!

  80. katie says

    could you do a conversion from cups to grams? i’ve tried googling but i’m getting a few different responses!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, you can find the measurements in grams by clicking “metric” beneath the ingredients header. Hope that helps!

  81. Max says

    This recipe is insane….ly good. And easy. I’m not a baker, maybe twice a year and these were so easy and came out professional quality. You’ll wow your friends! I don’t know how they are so fluffy. I did increase the amount of sugar a bit, and mixed a half-half of brown sugar and what the recipe suggested. I also personally like the cinnamon flavour so will use full tbsp next time.

  82. Claire says

    These were delicious and very easy to make! I used regular butter, almond milk and coconut sugar – they were really soft and fluffy. I didn’t measure them and made 15 smaller ones. I made a small amount of very basic and thin icing and drizzled it over the tray when they were just out of the oven – I mixed three tablespoons of icing sugar, a little bit of butter, vanilla essence and lemon juice. Will definitely make again :)

  83. Nicole Webber says

    Love Love Love these cinnamon rolls!!!!! They were everything I hoped they would be!! One questions can I make them and freeze them to bale later? And if so, do I freeze them before they rise the second time or after?!

    Thank you for this amazing recipe!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Nicole! Yes, you can freeze them unbaked and then defrost overnight in the fridge. Then set on the oven (covered) while it preheats so they can get a second proof. Then bake as instructed. Make sure they’re not frozen when you put then in the oven for best results.

  84. Signe says

    Just an overall lovely recipe, that makes super fluffy cinnamon rolls. I only adjust the filling to my liking (a bit more + brown sugar instead of cane sugar) and I sometimes add a pinch of cardamom to the dough.

    Also tried making then into normal buns, and oh my goodness they turned out great!

    Thank you for this lovely recipe that I turn to again and again.

  85. Farihah says

    Made these today when my friend came to visit my new baby & me with her children who sadly suffers from multiple allergies. We all agree that these were absolutely amazing! I substituted the almond milk with oat milk cause that was what I had at home. Will definitely be making these again and again and again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad everyone could enjoy them, Farihah! Thanks so much for sharing!

  86. Maya says

    These were great and easy to make. I used about 1/4 cup of organic cane sugar in the dough, just because I read the comments beforehand and wanted to assure these were sweet enough for a 10 year old to enjoy.

    I used vegan olive oil butter (earth balance) in the dough and they were delicious.

    I took them out of the oven after about 19 minutes. I am glad I was consistently watching–a few minutes more and they would have been burnt. Maybe this has something to do with me using olive oil based butter? I’d suggest keeping an eye on these in the oven regardless–because who likes burnt cinnamon rolls?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Maya! It could be that swap, or maybe they were rolled too thin?

  87. JasJ says

    I love this recipe! About the 5th time I’ve made these. Always delicious!!
    I add about a quarter cup sugar to the dough as I like them sweeter.

    I also mix the sugar, cinnamon and butter and heat it a little so the sugar dissolves. I find the sugar stays a little grainy otherwise.

    I e also tried these with a cocoa butter mix for a chocolate version and that is delicious too!!

    I use netellex for the vegan butter.

  88. Raquel says

    These are pretty good for vegan cinnamon rolls, but I found them to be not sweet enough! Only about 4 T of sugar (I used brown sugar) for the filling just wasn’t enough. The icing I made really helped but it was noticeable that the rolls weren’t as sweet as traditional rolls. These are probably so much healthier though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Raquel! If preferred, you could add more cinnamon/sugar to filling. Hope that helps!

  89. Aisha says

    A classic. Best served hot.

    If you like a strong cinnamon taste, add a lot more (gradually) and taste to judge.

    Ingredients modified:
    * Ghee for the dough instead of butter.
    * Regular butter for the filling.
    * Lactose milk.
    * White sugar.
    * Dark brown sugar.
    * A lot more cinnamon than suggested.
    * Icing I did: Powdered Sugar + butter + cream cheese +vanilla.

    I made regular icing than the one suggested to keep that Cinnabon taste. Mixed the filling together instead of doing butter then cinnamon and sugar.

    My dough didn’t rise much (I used one pack of Instant Yeast, but the same problem of dough not rising happens to me on every single recipe I ever try, I still haven’t found a clue on what’s wrong). Instead of sprinkling the yeast on the Milk and butter mixture, I mixed it in- does that make a difference? I didn’t see as much action as yours did, but went with it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Aisha! Mixing the yeast shouldn’t have been the problem. If it doesn’t rise (or foam when added to the liquids), your temperature was either too hot or cold, or the yeast is expired.

  90. Laura H says

    Great recipe, it certainly did not dissapoint, I used pure baking spread, Oat milke and Violife cream cheese worked a treat, thank you, I will be making these again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Audrey, they will be more dense, but might work! It looks like some other readers have tried. We’d recommend searching the comments to see what they did. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  91. Jessie says

    Awesome recipe! Super delicious. I always come to your website when I’m looking for something to make, you have the best vegan recipes!

    Next time I will add a little more cinnamon (just because I like a lot of it). The only change I made was using unsweetened Vanilla Almond Milk and it tasted completely fine.

    I will definetely make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Jessie! Thanks so much for the lovely review!

  92. Ksenya says

    Great recipe! Super easy to memorize.
    For my second batch, I replaced the white sugar with brown sugar and a teaspoon of nutmeg to the toppings – YUM!
    The dough works with really any non-dairy milk. So far, I’ve done oat, soy, and coconut, all with indistinguishable results.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Ksenya. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  93. Ava says

    This was my first time making cinnamon buns and they turned out great! The buns were so fluffy and light and the center was so gooey. I didn’t have any vegan butter, but I subbed it for coconut oil and it worked fine. I also accidentally added all the filling ingredients together then spread it on instead of spreading the butter first, however it seemed fine as well. This recipe was so easy to follow and even for a first-timer, I was able to make them completely on my own. I’ll definitely be making this recipe again.

  94. tiffany says

    Do you think subbing ghee does vegan butter would work? Only because that’s what I have on hand.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe! We haven’t tried it so can’t guarantee results. Let us know if you try it!

  95. Anonymous says

    Very good recipe, looked at other recipes but when I saw this one this was the best one. It says use vegan butter and almond milk but I used regular cow milk and butter and it was perfect! 5 out of 5 stars

  96. Emanuela says

    I finally made these after having them on my saved recipes list for ages and “amazing” is not enough!! For reasons unknown even to myself, I put less sugar in the filling and they were lacking a bit of sweetness so if anyone wants to cut sugar down I’d say not here. I also didn’t put the butter in the filling as I don’t like when pastries are too buttery and that worked out totally fine.
    Using the same batch of dough I made 8 buns and a couple of pain au chocolat for my bf who doesn’t like cinnamon buns (yep, these people exist) and they turned out really nice too!
    Only question is about the dough. Mine was very sticky and a bit difficult to work with, it kept breaking and rolling it up was really tough. Do you think it could help to pop it in the fridge before rolling it out? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Emanuela! If it was too sticky, that means it needs more flour. But the breaking would almost make us think the opposite! We wonder if the vegan butter you used was more heat sensitive? If so, popping in the fridge for a few minutes should help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Shannon! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  97. Harlee says

    Hi!! If I replace the vegan butter with applesauce in the dough will that work?? I want to make it but only have a little vegan butter so I wanted to save it for the inside!
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Harlee, we haven’t tried that, but we think they would be less flaky/fluffy. We wouldn’t recommend subbing more than half of it. Let us know if you so some experimenting!

  98. Elizabeth says

    These are so tasty! Very low effort needed and everyone loved! I’ve been vegan over 3 years and have only recently gotten into baking properly but these are definitely going to be made again and again in this household
    I used normal sugar in the dough and filling and it worked perfectly

  99. Lauren says

    I am SO excited to make these. My husband is dairy-free but so loves and misses baked goods! HA! His birthday is this weekend and cinnamon rolls are his FAVORITE. Here I GO!

    One question: I’ve never baked with yeast before. I ordered a packet but am not sure if I should use the whole thing or not as it holds 16oz. You mention the yeast in your recipe yielding 2 1/4 tsps. Is that how much yeast I should use? So sorry I’m such a newbie here. HA!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, it sounds like yours just comes in a bigger/bulk package. We’d recommend using 2 1/4 teaspoons.

  100. Caty says

    I had a craving for cinnamon rolls at like 8pm one day last week and figured I would find a recipe to make the next day and I stumbled across this and made them for a late night snack! The first time I made them I rolled the dough too thin and I used too much butter in the filling (still super tasty though) second time went a thousand times better and there weren’t any left overs! This is the only recipe I’ve tried and I don’t plan on trying any others! Simple, quick, and really tasty!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Caty! We’re so glad you we’re able to troubleshoot and that you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  101. Ashley says

    Cinnamon rolls on Saturday morning have become our routine now that we live in a permanent state of shelter-in-place. It’s been store-bought, pop-a-can cinnamon rolls for weeks. I’m not much of a baker because it’s generally too precise and I waited for weeks for yeast and finally got to make these today. They were worth the wait. I love that they’re not overly sweet and just taste “real.” My sister just had twins and I’ve been regularly taking her food. Can’t wait to take her some!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Ashley! Love the new tradition =) Thanks so much for the lovely review!

  102. Diana says

    This is my favorite cinnamon roll recipe of all time, I’m made it at least a dozen times. I do recommend adding that tablespoon of sugar to the warm milk/butter mixture before you let the yeast activate, I get inconsistent results if I don’t. I always use unsweetened almond milk though, which unlike cow’s milk, has no naturally occurring sugar, so there’s nothing for the yeast to eat.

  103. Maddi says

    Hi! I want to make these, but wasnjust wondering, if I can’t find instant yeast, and have to use regular yeast, how mych longer will it need to rise for? Thanks! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maddi, we’re not sure on exact timing, but would recommend letting it proof until almost doubled in size.

  104. Izzy says

    This is such a good recipe! I really appreciate the conversions to metric as it saves me time in having to google how many grams a cup is before i measure anything out! I also love how I can change the amount of servings! Great recipe !! (and blog)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it and find the metric measurements helpful! Thanks for sharing, Izzy!

  105. Hannah Cherry says

    could you make these up, put them in the baking dish, freeze the whole thing and then defrost and bake when ready? I wanna prep these to be able to make on short notice.

  106. YQ says

    Hi! I was wondering whether it would be possible to substitute all purpose flour with whole wheat flour? :) would it make a lot of difference in the texture? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it that way, but we don’t think they would be as light and fluffy. But maybe you could sub up to half? Let us know if you do some experimenting!

  107. Lisa says

    Was looking for an egg free cinnamon roll recipe and came upon this. I did use cow’s milk and butter, as well as bread flour. I also used a stand mixer with the dough hook, as well as instant (not need to activate) yeast. Filled with butter and a brown sugar and cinnamon mix. Yum, Yum, Yum!! Iced with a simple confectioner’s sugar glaze. Great recipe to bounce off of, for my egg allergic daughter…Thanks!

    • chris says

      Lisa, I’m making these today for a friend that has an egg allergy, so thats all I’m really worried about… I was planning on using whole milk and real butter… did you just keep the measurements exactly the same?

  108. Meriden says

    Love the recipe although I have a question, my daughter presented this to me and as of now, we don’t have any kind of milk except evaporated. Can I just use that or can I just use water? Thank you :))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meriden, we haven’t tried with evaporated milk, but it is often used in cinnamon rolls, so we think it would work. It will likely be richer than almond milk, so you could try diluting it with a little water. Let us know how it goes!

  109. Rachel says

    An hour was too long to proof my dough, and the rolls came out quick crunchy and bland. I wish the recipe would give more clear instructions, like the dimensions of the dough when rolled out. I found myself guessing on a lot of things, or trying to pause the video and understand. All in all, I wouldn’t make these again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear that, Rachel! So many others have had success with these, so it sounds like something went wrong. We wonder if maybe they were rolled too thin? We’ll take another look at the recipe and see if we can clarify the instructions.

  110. Caterina says

    I whipped these up for the first time earlier after craving them all day. I compared some more ‘complicated’ non vegan recipes (more ingredients, appliances etc) , but ultimately settled on this one. They do not disappoint, and were promptly eaten in one sitting by my family. Will definitely make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Caterina. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Allison says

        Oh man! We love these! My daughter asks for them every Saturday morning and sits at the oven until they are done. I thought cinnamon rolls would be tough but you made this so easy for me. I’m wondering if anyone has tried to convert this recipe to use a sourdough starter? Thinking of trying it but have no clue how to go about it.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad to hear it, Allison! We haven’t tried a sourdough starter, but we think it would be fabulous. Let us know if you try it!

          • Abby says

            I have made these once before and loved them, but this time I’m making them today, but I want to bake them tomorrow morning so that they are fresh. It says that you can’t freeze before baking at the top. How long would you suggest leaving them out to warm up and rise before baking?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Abby, Yes, you can freeze them unbaked and then defrost overnight in the fridge. Then set on the oven (covered) while it preheats so they can get a second proof. Then bake as instructed. Make sure they’re not frozen when you put then in the oven for best results.

  111. May says

    Loved this recipe! I ended up using half a cup less of flour and still turned out great! was very beginner friendly and delicious. Though I accidentally returned said half cup of flour into the sugar bag… not the recipes fault though hahahha

  112. Kaley says

    These are always a hit! I have subbed various non dairy milks and they all work great. I typically use regular unsalted butter and I always add max cinnamon! A go to recipe for me!

  113. Rebecca Greene says

    Hi I can’t wait to try this they look just like my sisters cinnamon rolls!! I love in the UK and I’m struggling to find instant yeast. I can find yeast flakes but I’m not sure. Can you help? Or can you suggest a brand of instant yeast that I could maybe look for online?
    Thanks Becky

    • Erica says

      Yeast flakes are not the same lol those are delicious topping for other things. Love yeast flakes!

    • Grant Young says

      I used fresh yeast. Asked at the counter in morrisons and it worked a treat. Used the exact aame measurements and done the job.

  114. Franny says

    I just made these and there’s a few things I would change.. the cinnamon to sugar ratio is way off, I would put way more sugar in the dough and only like a pinch of salt, then for the filling I would do half the cinnamon and double the sugar. There wasn’t enough of that sticky sugary filling like regular cinnamon buns have. I would also use brown sugar.

  115. Lydia says

    I made these and loved them! They were so light and fluffy, I couldn’t believe they came out of my oven.
    It was my first time making a sweet dough. I replaced vegan butter with coconut oil, and almond milk with oat milk. Somehow I used a little less flour and sugar than stated in the recipe but they still worked great. Have filed this away in my recipe stash for another time.

  116. Kimberly says

    Delicious! I deviated a little and added 1 cup of shredded carrots to the dough during the last few minutes of kneading just so I could sneak more veg into my diet.
    I’d def make these again, thanks!

  117. Lydia says

    I made these yesterday – my first time making a sweet dough. I used coconut oil instead of vegan butter, and oat milk instead of almond milk. The rolls turned out so fluffy and light, I couldn’t believe they came out of my own oven! Thanks a lot for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lydia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  118. Sandy says

    I am allergic to eggs so I really appreciate this recipe. I did use a stand mixer. Also I used 1/2 whole wheat flour and sucanate as the sugar. They came out fabulous! Thank you!

    • Monica says

      They are still delicious but they are really tough on the outside and only fluffy on the inside layers. What did I do wrong?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Monica, it sounds like maybe the dough was overworked or there was too much flour. Hope that helps for next time!

    • Monika Kesminaite says

      Hey, I need to make 30 of them, for a distance gathering but they have to be more flat, so they would fit in the packaging provided. Do you think cooking time would change? And any other adjustments needed?
      Thank you x

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, I’m not sure! You can always use our servings adjuster to serve “30” and that should help!

  119. Steve says

    I’m not much of a vegan, but my wife could be, and my son is sensitive to eggs and dairy. Your blog and books are a dream and make our lives so much easier knowing there are well tested recipes in a straightforward, low-schtick ( ;) ) format to check into when we need good alternatives. Thank you for this!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy our recipes, Steve! Thanks for sharing!

    • Holly says

      Can you confirm the amount in ml for the milk and grams for flour and sugar? I’m looking online but lots look different e.g one cup of milk seems to be different to one cup of flower – just want to make sure I get it right – thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Holly, You can find the metric measurements for this recipe by clicking “metric” beneath the ingredients header. Hope that helps!

  120. Gabby says

    Hi! I’ve made this recipe twice and loved it!! Would oatmilk work? Also could I use a stand kitchen aid mixer or will too much gluten by produced from over Kneeding?

    Thanks a bunch!
    Gabby

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think a stand mixer would hurt but I don’t find it necessary. We haven’t tested it that way so I can’t make any guarantees on results. As for oat milk, that should work! Let us know how it goes, Gabby!

  121. Leah says

    Can I make these the night before? Would I put them in the fridge after rising, but before baking? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, Follow through step 5, then refrigerate overnight and let it “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  122. Brittany says

    Turned out PERFECT! With the cream cheese glaze they reminded me of sticky buns from my childhood :-) Thank you so much for the great recipe!

  123. Krista says

    Hello, these look great and the recipe was just exactly what I was looking for. I think I will add chopped walnuts and chocolate powder in the filling as well. Can you tell me how much chocolate powder I should use? Also, I almost always bake with white whole wheat flour. Do you recommend this type of flour in this recipe, and will it alter amounts or how well the dough rises at all? Thanks so much for your help! Can’t wait to try these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Krista, we haven’t tried those modifications, so we’re not sure! But it looks like some other readers have experimented with white whole wheat flour with success. Maybe replace just half of it? Let us know how it goes!

  124. Léa says

    SO SO GOOD!!!
    Followed every steps very carefully to make sure I did everything well (it was my first time making cinnamon rolls) and I found the video really helpful!
    Also I didn’t even noticed it was a vegan recipe until I re-did it. The consistency is soft and super flavorful, definitely recommend!!! 10/10

  125. laynie says

    What type of almond milk is used for the frosting? Does it have to be plain and unsweetened or does it not matter?

  126. Pálína Ey Ragnarsdóttir says

    I made these with regular milk and butter and the cinnamon rolls tasted delicious! My whole family loved them and ate them in one sitting. Thank you very much for this wonderful and easy recipe. Will be making these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad your family enjoys them! Thank you so much for the lovely review!

  127. Amanda beverley says

    I used oat milk instead of almond milk and vitalité as my dairy free butter I got more than 10 but they were too big when I cut them so they are a smaller version. I can’t wait to try they look yummy

  128. Catherine says

    So this was my first time making cinnamon rolls and honestly I was nervous because they look complicated. This was easy to follow and I loved having some of the images as a guide. The only difficult part was rolling it out (I think I added too little flour in the beginning then too much). For easy rising, we set the oven to 170F then placed the dough in for half the time, then I shut the oven off and kept the dough in for the rest of the hour (I was nervous it would get too hot). I would have baked it for an additional 3-5 minutes because the middle ones seemed a little chewy for my liking. Also, I think mixing the filling ingredients together would have been better since I thought it could use more flavor. Really good and super simple!

  129. Nina says

    Made this and it was great! Used oat milk, 2 cups flour only, and proved a second time after shaping the buns for about 30 minutes. Used double the amount of filling. Awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, Yes! Follow through step 5, then refrigerate overnight and let it “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pen, Yes! Follow through step 5, then refrigerate overnight and let it “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  130. Stephanie says

    OMG how delicious! And so, so easy!

    Regarding freezing: So, should I freeze the rolls unbaked? Also, what would be the defrost and baking steps when I’m ready to bake?

    Thank you for a great recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, unbaked. Defrost overnight in the fridge. Then set on the oven (covered) while it preheats so they can get a second proof. Then bake as instructed. Make sure they’re not frozen when you put then in the oven for best results.

  131. Ashleigh Maude says

    I really want to make these in a couple of days! However, I don’t have powdered sugar or vegan cream cheese etc. I would love to make a sticky glaze for them though! What do you suggest? I have brown sugar, coconut sugar, white sugar and plant based milk.

          • Kat says

            I usually find cinnamon rolls to have too much filling and be too gooey. These were on the other side of the spectrum – dry and no flavor. I was disappointed. They were easy to make, so if I try them again, I would double or triple the amount of filling

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Kat, sorry to hear that was your experience! Let us know how it goes with the double/triple filling.