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 899 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.

Video

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: 0 IU Vitamin C: 1.9 mg Calcium: 48 mg Iron: 0.6 mg

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  1. Danielle says

    My buns are coming out of the oven and are really hard.. already after 15 minutes of baking. I have a static oven, what could I be doing wrong? 😭

  2. Laura says

    I followed the recipe exactly, and it turned out amazing! I’m so happy with these! My daughter’s class is decorating cinnamon rolls, so I sent some of these in for her. It’s so nice that she doesn’t have to miss out.
    As for how easy the recipe is, this is definitely the simplest one I found. Easy to follow the recipe and hard to mess anything up.
    100% recommend!

  3. Coby says

    Oh my, but these are amazing! We had them for Christmas morning, and my search for the perfect vegan cinnamon rolls has now ended. They come together so easily, and I love the option to assemble them the night before. The only change I made was to use cashew milk instead of almond milk, and I did a simple powdered sugar glaze. These are perfection!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad these cinnamon rolls ended your search, Coby. Thank you for sharing your experience! xo

  4. Hollie says

    We make these every Holiday Season and they are absolutely the BEST!! Whenever we need a delicious meal for any occasion or just plain ol dinner, your recipes are perfect!!
    Happy Holidays to you and yours.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad this recipe is on repeat in your kitchen, Hollie. Thank you for the lovely review and happy holidays to you as well!

  5. jane says

    Easiest cinnamon roll recipe ever. No mixer, easy clean up and absolutely yummy. I used regular butter and oat beverage. I have covid so wanted to make our traditional Christmas Day cinnamon rolls but with less effort. Your recipes are the best Dana. Your enchilada recipe in your cookbook is a staple. People, get her cookbook!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Jane! We hope you feel better soon! xoxo

  6. Lindsay says

    Love you, Minimalist Baker! I’m not a baker at all (I don’t spoon out flour or measure precisely), and this recipe is resilient enough for me! I pressed out dough into a big oval instead of a rolling pin and rectangle and it worked fine. Thanks for being vegan!!!

  7. Allison says

    Thanks for another wonderful recipe. Ours turned out beautifully. I used regular butter and almond milk for the nut milk. I love your very reliable recipes. If you ever print another book I will be first in line to purchase!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and support, Allison! We’re so glad you enjoy our recipes! xo

  8. Frannie Rosen says

    Hi! Any suggestions for making these at high altitude? I’m @ about 9,000 ft and would like to make these for my sister’s birthday today. 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frannie, unfortunately we don’t have experience baking at altitude so we can’t provide a great answer here! Googling general recommendations for baking at altitude might be more helpful on this one. Sorry we can’t be of more help!

  9. Ali-oli says

    Hello!
    I want to make these rolls because I have some vegan friends and I want them to enjoy as well. Just a questions: can I use margarine? It’s of vegetal origin but I don’t know if it will affect the final texture.
    Thanks in advance.
    Regards!

  10. Jesp says

    Love this recipe for the dough! But the filling tends to leak out and is generally unsatisfying. If you like a sweet, gooey bun I would suggest checking some other recipes for filling options. The King Arthur recipe, for example, has lots more cinnamon and includes a little flour to keep the filling from oozing out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsey, 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. Enjoy :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsy, We haven’t tried it and they might be a little more dense, but it should work! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Georgia, 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. We hope you love them!

  11. Kirsty says

    The most incredible cinnamon rolls I have ever had. I don’t often leave ratings on online recipes but this is such an easy recipe and the product is delicious. Would recommend to everyone to try. I will definitely be using this recipe in the future!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad to hear it, Kirsty. Thank you for taking the time to leave a review! xoxo

  12. Mel says

    Literally the best cinnamon rolls I’ve ever made. Love how you post the measurements in grams (I skip over recipes that don’t!) – they’re spot on!

  13. Lavanya Mahalingam says

    Hi, I really want to try this recipe. I have a question – When you say let it rise on top of the over , do you mean on the top rack of the oven while the oven itself is pre heating?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lavanya, we mean on the outside of the oven, not inside! Usually that means on the stovetop (with the stovetop off) if you have a combined oven/stove unit. Hope that helps!

  14. seeraa says

    Okay… I don’t usually comment on recipes, but I’m making these rn and I just wanted to say I’m SUPER stoked given how simple it is and I’ve been dreading making cinnamon rolls for weeks because I know how difficult they can be.. I’m out of eggs rn so the recipe being vegan is perfect and convenient! Only thing I’m worried about is the second rise while the oven pre-heats– is that only 10 or so minutes? is that enough time? do they double in size? I’m putting all of my love and faith into these little rolls right now so I’m praying they don’t come out too tight or totally deflated 🫣

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Seeraa, we’re so glad the recipe is helpful! Yes, that’s enough time. They should about double in size before baking. We hope they turned out great!

  15. El says

    Tried this twice because I assumed I was doing something wrong when they didn’t come out right at first, given all the 5 str ratings. Both times these have been hard, dry and biscuity in spite of adjusting flour quantity. The bread itself is not very sweet (no point making cinnamon rolls imo if they don’t feel like a treat). Going back to my usual recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! Sorry it wasn’t a success for you, El! For the texture, it does sound like it had too much flour or something went wrong with the yeast. Is it possible the yeast didn’t activate? If using regular or dry active (vs. instant/rapid rise), it needs more time for the rolls to rise properly. Did you include the icing? That should make them sweet & indulgent.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyna, they will be more dense, but you could probably replace some of the all-purpose flour with spelt without too much difference in texture! We’d recommend doing a search in the comments as some other readers have using it. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, it shouldn’t need much longer – maybe 10 minutes? We’d recommend letting it rise until it doubles in size!

  16. Max says

    I love this recipe, I’ve been using it for years! I double it most of the time because I have a big family and it works just as well. I also sometimes add 1/2 tsp vanilla for a richer flavor and it turns out great.

    I was curious if this recipe would work as for fried donuts so I just went ahead and tried it today! It works GREAT! Here’s what I did:

    After step 3 (1 hour rise), I rolled the dough to 1/2 thickness, and cut out donuts using a donut cutter. I let them rest, covered, on a floured baking pan for 45 min and then fried them in canola oil at 375 f, until golden on each side. I set them on a baking rack with a cookie sheet underneath to drain the excess oil.

    I rolled them in cinnamon sugar once cooled.

    DELICIOUS.

  17. A says

    love this recipe. thanks for making it so easy.
    this time I used brown sugar for the filling as well. I cut my rolls smaller and shortened the baking time. they turned out great!

    • Natalie says

      This was delicious! This was my first time making cinnamon rolls and I like how simple this recipe is. Husband loved it as well. I like how the sugar is fairly minimal as well. Definitely plan to make again. Thank you for your recipes!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you both enjoyed it, Natalie! Thank you for your kind words and lovely review! xo

  18. Jack says

    What a terrific recipe!!! I LOVE that the dough is low in sugar since my mom has sworn off and I’m trying to cut back. I followed the dough recipe to the letter and it turned out terrific. I used 1tb of Truvia sweetener for the filling and I think it wasn’t sweet enough, so I’ll probably double the amount of filling next time (and there will DEFINITELY be a next time). For the icing, I made a cashew cream cheese and then beat that with some vegan butter, Stevia in the Raw, Truvia, and vanilla extract. It turned out delicious and actually “behaved” pretty well on the hot cinnamon rolls. Plus I have plenty left over to slather on them as I please :D THANK YOU for such an awesome recipe! Can’t wait to make these again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it was a success, Jack! Thank you for the lovely review and for sharing your modifications!

  19. Sammy says

    My kids an I absolutely love these, We will definitely be making this our top goodies for every occasion. My kid’s said they want these for there school snacks, Thank you so much for sharing your recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, just long enough for the oven to preheat, usually about 15-20 minutes. Enjoy :)

  20. Charlotte says

    I wanted to comment that I have made this recipe for years and it NEVER fails me! I tend to make some adjustments to make them my own, but this recipe is brilliant. Going on almost 5 years of cinnamon roll baking and I won’t deviate. Thank you for this <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you’re enjoying it, Charlotte! Thank you so much for the lovely review. xo

  21. Cames says

    Hi, I plan on making this. How can I limit the sugar?? I do not use alternatives ever like Splenda or stevia or whatever else exists. LOL wondering if there are food items or something that you may recommend. I saw somebody below comment about dates which I may try if there aren’t any other suggestions. Thanks so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cames, there’s fairly minimal sugar in the dough and filling, so you could leave off the icing for a lower sugar content, but it won’t be as classic. If you’re okay with using coconut sugar, it should work in the filling. Hope that helps!

  22. Sam says

    My cinnamon rolls got very dry on top after baking. They still tasted great but we’re not gooey n soft. Where did I go wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, is it possible your oven heats from the top and they were on the top rack of the oven? Or that you’re using a convection oven? We’d suggest making sure to cook on the center rack and/or baking for slightly less time. Hope that helps!

  23. SharLise says

    This has been my go-to recipe since you posted. Just thought about making them again today and thought I should post a thank you for posting the recipe. I’ve made the cheater kind (a basic tea biscuit recipe) and although they taste OK, the lack the complexity and deliciousness of a years bread. I’ve also used a basic pizza dough as a base too. And they lack the consistency that your recipe produces.

    Whenever I make these I have to give out many to friends and neighbours because I have zero self-control for cinny rolls. Once my neighbour was in his garden and I yelled through my window that I was making cinnamon rolls and would he like one. “Everyone loves cinnamon rolls!” was his response. These make a great gift to take to anyone who needs a pick-me-up too.

    I really appreciate your website. Thanks so much!

  24. Melissa says

    This recipe is amazing and super easy. I love that it has overnight and same day directions. For the filling I soak dates in hot water and purée them with cinnamon and use that instead of the sugar- delicious and healthier if you want to cut down on sugar.

  25. Row says

    Soooo delicious!!! It’s a winner every time. Soft fluffy just the right amount of sweetness. Highly recommended making these beauties. I make the icing slightly differently because I like whole natural ingredients instead of store bought cream cheese.

  26. Jen says

    This was my first time making cinnamon rolls, and they turned out so well! I ended up accidentally making 12 slightly smaller rolls with more swirl because my rectangle was so big(~20″x14″) it worked out well though, and they were so fluffy with a slight chew. I made the cream cheese frosting, and it was so perfect. Thank you for the recipe!

  27. Dianne Terrasi says

    I have made these many times. The result is always the same! Perfect flavor, perfect texture and easy to make! I love this recipe! Everyone I serve to absolutely loves them! This recipe makes me out to be an awesome baker!! Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so happy to hear this is a staple recipe for you, Dianne. Thanks for the great review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda! We wouldn’t suggest substituting those flours here, but we do have a recipe for a similar recipe here!

  28. Krysten says

    This recipe turns out amazing every time I make it. Highly recommend! I can either make it vegan, according to recipe or with dairy. Any type of milk or butter/margerine works as well, in my experience. Last time I got them all to the point of being ready to bake and put the rolls in fridge overnight, the next morning they had a sugary syrup all around them that caramelized while baking. 10/10 recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Krysten, we’re so glad you enjoy this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, we’ll give it another look and modify if there are any errors. Which values were showing as off for you? On initial glance, the calories and macronutrients look accurate. We calculated with Earth Balance vegan butter, so perhaps if you used something else, the nutrition would vary?

      • Carol Boothe says

        My protein came out to 2.5 per serving; my potassium was 42.9. Other numbers were a bit off but not much. We have to watch protein and potassium with our son so those are the numbers we watch for mostly in recipes. We did use the same butter as well. We will definitely making these again bc they were amazing.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed them, Carol! Some variation between nutrition calculations is normal due to using different products (for example, brand of almond milk and whether calculating with fortified flour or not) and which databases (USDA, CRDB on Cronometer, NCCDB, etc.) are used in the calculation.

  29. Angie says

    Delicious! Loved that I had all the ingredients, so I could make them on a whim Christmas morning. I didn’t roll it tightly enough, but they were still super yummy. I’ll definitely add the full 2T of cinnamon next time (I stopped a bit shy).

  30. Shauna says

    I’m looking forward to making these for Christmas morning! I’m wondering if they would be ok for two nights in the fridge – have you ever done this? (Christmas Eve is also pretty busy.) Thanks for the vegan recipe!!

  31. Miriah says

    Hi! Wanting to make these Christmas morning & im wondering if anyone has tried this recipe using almond flour? Trying to make a keto friendly version

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Miriah, it wouldn’t work as a 1-1 swap, unfortunately. We do have a gluten-free cinnamon roll recipe that uses some almond flour. If you want to try adding more almond flour in that recipe, keep in mind it’s less absorbent than the GF blend, so you’d need more of it. Just know it won’t turn out the same – it will likely be more crumbly and oily.

  32. Jennifer Grant says

    This recipe was great! I used about 1 cup of spelt, and the total amount of flour for me ended up being about 2 1/3 cups. It took about 20 minutes longer to rise to the right size, but that may have been my cold kitchen rather than the spelt flour. I also added almost a teaspoon of cardamom to the cinnamon filling, and I sprinkled some cinnamon into the glaze. We loved the way they turned out and will probably repeat that combo. Can’t wait to try the cream cheese version too!

    • Kat says

      Absolutely perfect. Was worried I had not put enough flour in the mix as was quite soft, went with it anyway and turned out amazing. Might have eaten 4 in a row when they came out of the oven :| Super easy, add a bit more filling as others have suggested, light glaze on top is delicious. Next try will be with soaked raisins.

  33. Bart says

    This is my go to cinnamon roll recipe. My family loves them!

    I’ve made this several times over the last several months. I like to double the filling, like others have commented. I also like to skip the icing/glaze and put a bit more butter on the top of the rolls and sprinkle cinnamon sugar on top of the butter.

  34. Soliann says

    I have been using the same recipe for cinnamon rolls since 2017 when I found it through Pinterest. I have to say that these are my favorite cinnamon rolls ever. Through the years i have made a few modifications to my version, I like to add vanilla to the almond milk and use regular butter.
    And the suggestion to add cream cheese icing on top is a game-changer.
    Thanks for the great recipe Minimalist Baker.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maiia, yes they can. 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.

  35. Ana Luisa says

    Thank you for this recipe!
    Unfortunately, there wasn’t enough filling so the rolls weren’t very tasty. I will have to double the filling next time.
    Ana

  36. Sandra says

    Someone asked last year what the size of the rectangle of dough should be and you said you’d have to retest and find out. Do you have that measurement yet?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra, the size of the dough should ~18-20 inches wide and ~12-14 inches long. Hope this helps!

  37. linda burns says

    I had low expectations but needed a vegan recipe. I was very surprised how light and fluffy these were, and a huge hit with my guests. Thanks for the recipe, now to move on to other recipes on your site.

  38. Melissa says

    I love this recipe! I appreciate that it has so little sugar added. Instead of sugar in the filling I make a date paste by soaking dates in hot water during the first rise and purée-ing. It’s delicious& healthier than sugar :)

  39. Kendra says

    I made cashew milk in the vitamix. These worked like a dream! So often recipes that are vegan don’t work like the mainstream version comes out. THESE REALLY DID WORK! Give it a try if you haven’t already. I could totally feed these to vegans and omnivores and no one would know. For reference, I am omnivore but I love having delicious vegan recipes for dinners (or in this case breakfast) with my vegan friends.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Kendra! Thank you for sharing your experience! xo

  40. Maren says

    I used this recipe as a guide but I modified it quite a bit- I used half all purpose flour and half whole wheat pastry flour. I only had half a packet of yeast left so I used that and 1/4 teaspoon of baking powder. I used coconut sugar as the sweetener. The best part though, I baked it with crumbled walnuts on top, and made a glaze from melted coconut oil, raw honey, vanilla bean paste and orange zest. It turned out divine! This is my first time baking in a new house and it was such a great way to make it feel like home. The smell was incredible!

  41. Laure says

    I make these all the time (for holidays and cottage vacations) and they always turn out really good. I don’t melt the butter for my filling as I find it stays where it is suppose to be better.

    Love your site, it is my “go to” for vegan baking

  42. Zilan says

    It didn’t turn out that fluffy, it was more like in a cakeish bread texture. The taste was delicious, and it was also easy to made. 🥰

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zilan, did you make any modifications? Is it possible your yeast was expired?

      • Zilan says

        Only that I had to use so many flour for the surface (step 4) because I couldn’t control the dough. May that be the problem?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          That’s possible! If you added too much flour the cinnamon rolls may have been more dense.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fiona! At the end of step 3 the dough rises for 1 hour, and then rises again after rolling, while the oven preheats. Hope this helps!

  43. Emma Cox says

    LOVE this recipe. I had icing leftover from my daughter’s birthday cake so I thought cinnamon rolls would be a good remedy. I added a bit extra sugar and then brown sugar to the filling but other than that I followed the recipe exactly and it turned out great!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Emma! So glad you enjoyed!

  44. Laura says

    Forget the third-generation, egg-ladden recipe in my recipe box, this is THE BEST! Don’t skimp on the cinnamon, and use a powerful ground cinnamon for the best flavor. I didn’t do the butter on top since I put icing on top. Delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Laura. So happy to hear you enjoy these cinnamon rolls!

  45. Kellye says

    I used this as a base for King Cake. Took it out of the oven a couple of hours ago and it’s almost gone. Two thumbs way up!

  46. Isabel says

    Hi, I can’t find organic cane sugar anywhere where I’m from, can I substitute it for let’s say light brown sugar or any other type of sugar?

  47. Rachel says

    I love love love this recipe!! My sister is vegan, so I’ve been looking for recipes so that she can still enjoy all our family traditions. My grandmother’s cinnamon rolls are a family staple, and we have them every year around Christmas (plus whenever I can get the time and willpower to make them, like a cold dreary February day) so this has made adjusting the recipe for her so easy! I would like to add that for people who aren’t a huge fan of icing but still want a topping for their rolls, we make what we call “cinnamon roll goo.” It’s vegan butter, karo syrup, and brown sugar melted together in the bottom of the pan that you bake the rolls in, so that the rolls soak it up as they bake. Yes, it’s absolutely pure sugar, but it’s so incredibly delicious and means that the rolls stay nice and tender on the bottom, plus keeps them from sticking.

  48. Laurie says

    The yeast is working in the bowl. Making these this morning. Can I add a few walnuts $ raisins to the filling & use brown sugar?

  49. Samuel says

    I’ve been using this recipe for years, never gave a single comment, sorry! It’s the easiest and cheapest way to make awesome cinnamon rolls. So cheap I use water instead of vegetal milk and still works! Every single one of my friends loves them. Thank you so much! Greetings from Chile <3

  50. ke2ra says

    I’m incapable of following any recipe to the letter… the following modifications were delicious so I thought I’d share: 1) I added ground hazelnuts and soaked raisins to the cinnamon filling. 2) I steamed them on the stovetop in cupcake papers instead of baking in the oven. 3) I used lemon juice with powdered sugar instead of almond milk for the glaze. Yummm!

      • Eva Paganini says

        Hi from Brazil! Most delicious and easy way to make great cinnamon rolls. I have made them with raisins, nuts and plain… Just love it!

      • ke2ra says

        I got the idea from “steamed buns” that I had enjoyed in Asia. I put the uncooked rolls in cupcake papers so they wouldn’t stick to the pan, then I steamed them on the stovetop using a vegetable steamer. Maybe 20-30 min? I don’t exactly remember (they won’t burn like they would in the oven, so it’s more forgiving of the timing). It was an experiment with the extra rolls that didn’t fit into my oven-baking dish. The texture turns out different than the oven-baked rolls. The steamed ones are way more fluffy and moist… way more soft and decadent in my opinion. Delicious, but not the same traditional texture that some people may be going for. It was fun to try and I personally prefer them this way.
        By the way, I’ve made these several times since then, and this recipe can handle lots of experimentation, so just have fun with it! I’ve recently been topping these with a lemon glaze (using lemon juice with powdered sugar instead of the suggested milk). That gives them a deliciously zesty zing and my friends all strongly prefer the lemon version. It’s a great base recipe to have fun with!

  51. Heather says

    Lesson learned – stick to the recipe. :-) I made these with one big change that unfortunately totally changed the outcome. I used whole wheat Einkhorn flour instead of all purpose flour. The taste was excellent, but the flour resulted in a dry almost crumbly roll. Einkhorn takes time to absorb moisture and to rise, so I’m assuming I used too much flour which after sitting made the dough too dry. They kind of fell apart when eating them. I agree with some of the other comments that they need more filling. I doubled the cinnamon and would probably still use more. My alteration aside, I would definitely make these again, but follow the recipe next time. They were super easy to make and tasted great.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear whole wheat didn’t work as well, Heather. Thank you for sharing your experience!

  52. Dalarama says

    These turned out lovely! I used coconut milk instead of almond milk. For the filling, I used brown sugar and 1/3 cup of unsweetened applesauce instead of vegan butter for a more gooey bun.

  53. xanthe lowrie says

    I absolutely loved this recipe, the buns came out fluffy and light! Was recommended this particular recipe by a friend, I followed it precisely and they do not disappoint. Will certainly be making for a family brunch one day soon! Ideal for veganuary!

  54. Lesley says

    I found these cinnamon rolls to be a bit on the bland side. Mine turned out not gooey at all, almost as though there wasn’t enough filling (and I went with the max amount of cinnamon). They visually looked great but weren’t what I hoped for.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! So sorry you didn’t enjoy these, Lesley. Did you happen to make any modifications to the ingredients? We so appreciate your honest feedback!

      • Lesley says

        I followed the recipe exactly, except I added the sugar to the melted butter and brushed the dough with that, instead of sprinkling it separately on top. Although minor, I wondered if that affected the gooey-ness? No worries and thanks again for all you do. I love your site and cook from your recipes regularly. Happy New Year!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ooh, interesting! We don’t think that would have made too much difference, but perhaps. Thanks so much for your support! Happy New Year!

        • Lauren Devito says

          I made these for the husband’s breakfast for a few days during the week week. These turned out so good and I only changed a few things. Instead of the white sugar for the filling I used brown sugar as the dough already called for white granulated sugar. I also made my own icing with mascarpone cheese, powdered sugar and almond milk. Yes, I used dairy since I’m a vegetarian not a vegan and used non salted buttery not vegan butter since that’s what I had in my refrigerator. This turned out so good and super delicious 😋.

  55. AMBER ROSE says

    I love this recipe! I made a batch for Christmas morning and made another batch today. Today I subbed half cake flour because I ran out of all purpose, and I had to add in a few tablespoons of extra oat milk in order to get a good texture. But they turned out great! I subbed light brown sugar for the filling and I always add blitzed walnuts in my fillings and some other spices. Super good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm, added walnuts sound delish! Thanks so much for the lovely review and for sharing your modifications, Amber!

  56. Coby says

    I loved these cinnamon rolls! We always do cinnamon rolls on Christmas morning, and these- paired with your vegan sausage patties- made for a wonderful Christmas breakfast! I prepped them the night before so that I could just stick them in the oven in the morning. I also used brown sugar instead of cane sugar in the filling, just as a matter of preference. They came out gooey and soft and caramelized! Love them!

  57. Mary Rush says

    This recipe is fail-proof. I used coconut oil, adding it after I let the yeast (active dry yeast, not instant) since I hadn’t read the recipe correctly. I diluted my homemade cashew milk with half water. I added melted coconut oil after I sprinkled the cinnamon sugar filling on since I missed the part of putting it on first. LOL. It seems I did everything wrong, but it came out perfectly beautiful in spite of it.

  58. Morgen Pack says

    Hmmm, followed the recipe to a T and when it came time to roll them they were super loose and wouldn’t stay? I’ve never baked cinnamon rolls before, so could be a me issue but did I not let the dough rise long enough? I did 1.5 hours and it def doubled so I’m unsure of where I went wrong.

  59. Eliana says

    Hello there, it would be lovely to have the recepe in grams..is it possible?
    thank youu and Merry Christmas :)
    Eliana

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eliana, you can find the gram measurements by clicking “metric” beneath the ingredient header. Hope that helps!

  60. Monica K Swift-Hjerrild says

    The only change I did was organic brown sugar with cinnamon. I don’t know how they taste with regular sugar, but my mama was a brown sugar gal, so brown sugar it had to be and they were incredible!!!