I once drove 2 hours before work at 5:30 in the morning in the pitch black just to get a cinnamon roll at an Amish bakery. That’s how much I love cinnamon rolls, and apparently how unwilling I am to make them myself. Go figure.
Why doesn’t anyone make cinnamon rolls? They’re complicated, difficult and time consuming. That’s why.
But these cinnamon rolls are different:
7 ingredients
No complex steps
No difficult methods
Practically fool proof
Just straightforward, fluffy, gooey goodness in cinnamon-roll form.
Oh yeah, and they’re vegan. Holy friggin’ delicious.
I was able to keep the ingredients to a minimum by narrowing down what you really need in a cinnamon roll and forgetting the rest. And then I went a step further and tested the true need for “scalding the milk” and letting them rise a second (sometimes third) time.
Turns out? Not necessary. And they turned out JUST AS DELICIOUS as bakery fresh cinnamon rolls. This, my friends, is my new go-to cinnamon roll recipe and it just so happens to require 7 ingredients and one lazy morning’s preparation. Behold, the World’s Easiest Cinnamon Rolls.
When I pulled these beauties out of the oven I was mesmerized. I couldn’t believe how fluffy and perfect they looked despite minimal ingredients and time.
Although a glaze isn’t really necessary or within the 7-ingredient limit, it’s an easy last-minute addition that will send them over the top. In other words, highly recommended for pure cinnamon roll bliss.
These rolls are:
Fluffy
Soft
Sweet
Tender
Cinnamon-y
Easy
& Satisfying
In other words, perfection. Hooray for easy cinnamon rolls, finally!
The World's Easiest Cinnamon Rolls
Ingredients
DOUGH
- 3 Tbsp vegan butter (such as Earth Balance)
- 1 packet instant yeast* (or use rapid-rise yeast // 1 packet yields ~ 2 1/4 tsp)
- 1 cup unsweetened plain almond milk
- 1 Tbsp organic cane sugar
- 1/4 tsp salt
- 3 cups unbleached all-purpose flour*
FILLING
- 3 Tbsp vegan butter (such as Earth balance // melted)
- 1/4 cup organic cane sugar
- 1/2 - 1 Tbsp ground cinnamon (to taste)
TOPPING
- 2 Tbsp vegan butter (such as Earth balance // melted)
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. 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 8x8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written).
-
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.
Notes
*You can use regular yeast, but it will require more time to let them rise properly.
*I have not tried making this recipe gluten-free. However, some of you have tried using gluten-free blends with some success (scan the comments for tips). At this time I haven't tested this recipe gluten-free and can't guarantee the results if substitutions are made.
*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 Per Serving (1 of 10 rolls)
- Calories: 243
- Fat: 9g
- Saturated fat: 3g
- Sodium: 174mg
- Carbohydrates: 34g
- Fiber: 1.4g
- Sugar: 5g
- Protein: 4.2g
GENUIS! I, myself, am a HUGE cinnamon roll advocate. If only I lived close enough to get a real Amish cinnamon roll… I live in Germany. No cinnamon rolls in sight. I guess I’ll just have to make some for myself. And these are perfect since I am vegan! Thanks for all the hard working recipe testing : )
What a great recipe! These tasted simply amazing! I used coconut milk instead of almond milk and regular butter. Delicious!
Why can’t I use just plain milk?
This is what’s said about that in the recipe: ‘Make sure to use non-dairy milk for this recipe, otherwise the protein in dairy milk may kill the yeast if not scalded’.
From Red Star Yeast:
“It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.”
http://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/liquids/
No, she didn’t say to use cow milk because it’s a vegan recipe. You should be able to sub milk and butter without a problem as long as you don’t care if it’s not vegan. You WILL want to warm the milk to 90-110 degrees or like your tap water gets shortly after it turns warm. You want warm-not hot. This will help the yeast do its job. Too hot will kill the yeast. Too cold will make for a very long rising time. Happy baking!
You can! However this is a Vegan Blog. So we don’t use animal or animal by-products. So almond milk is a substitute recommended in this particular recipe
I woke up this am with your wonderful cinnamon rolls in mind, however, I only have whole wheat pastry flour (it’s Sunday, my no socialization day so no store trips) and a small bit of white. The dough is rising now. I hope it works. I plan to add a bit of orange zest!
Hi i guess what Lisa Worte underneath this comment was a really to yours? I cant reply on her comment but I really need to know what she meins with “white”. Got it standing on a recepy to use 150ml white, but I have no ideal what it is since eggs and milk are already listed… Do you know what that is or how it translates to german?
Annika she means white flour (all purpose it is sometimes called) as opposed to whole wheat, spelt etc :)
This is currently rising in my kitchen, I am very excited! lol
it won’t be vegan aswell
i used plain milk and butter
worked fine
and tasted good
I really really want to make these but I only have real milk and real marg. God help my buns!
hi there,
did you heat up the regular milk in any particular way?
thx!!
it won’t be vegan if you do
Which is fine, not everyone that has access to this recipe is Vegan. And there’s nothing wrong with that, Vegan doesn’t equal better ;)
There is absolutely no reason to be telling people it won’t be vegan. Seriously!! Some of us just are not VEGAN lol so we adapt just like vegans do to other recipes… How very sad.
lol how very sad… vegan does equal better for your health per many research reports, but lets not get into the disillusionment people lead in their every day meal choice. thanks for the recipe!
vegan is only better for your health if you don’t use earth balance or any of that stuff out there.
The people using regular milk and butter clearly don’t care if it is vegan. They have these products in there house because it is what they use. This kind of thing is why is vegans get a bad rep. Let other people do what they want. Your choice is for you. You can’t force other people to think our way.
what i find funny is the psychological insecurity people have who come onto forums or recipes that have the word “vegan” in it, then proceed to gleefully state how they arent vegan/dont support/or indirectly imply they dont give a fuck about vegan ideals when what they are posting on is clearly looked at by mostly vegans. its called trolling, you are trying to trigger people because you are psychologically insecure. great rolls by the way; used water cuz i had no milk :( still turned out fantastic
also vegan is better for the earth as per research, even if you eat the bad stuff
If you watch the viral video called “dairy is scary” you will probably want to make it vegan. Because when you watch what really happens at dairy farms and where/how they acquire it you’ll be (udderly) grossed out. Plus more methane is produced from dairy farms than by fracking, so if anyone wants to leave a habitual planet to their children they might want to consider giving up dairy. One more thing, women in countries that consume the most dairy are getting the most bone fractures. So again, there’s a reason why people are going vegan. Don’t get me started on meat, lol :O
I used regular milk and coconut sugar instead of sugar and they turned out amazing! I followed the recipe exactly.
You CAN use plain milk without having to scald it. Per Red Star’s website:
“It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.”
Thank you for that tip about the milk! Can’t wait to try this recipe.
Yes, thanks for the factual info….I think it would be mature for each of us to share knowledge rather than life-style advice on food blogs. Am trying tonight so can’t rate yet.
Thanks for letting us know about using the plain milk, I am not a fan of Almond Milk. Now I can try this recipe :)
If you mean cows milk which you get from the store yes you can every time I make these I do and I use normal butter as well. you make it the same as in the directions
You definitely can use regular milk. I do. And no need to scald. The proteins in milk DO NOT kill yeast. Too hot of a temperature kills the yeast.
I did. Turned out great. I even put entire stick in the beginning. Just added extra later to the top before rolling. YumYummy
5 stars
I did use cow milk and Entire stick of butter
Did you use salted or unsalted butter?
No because the protein can kill the yeast. You can use coconut milk, it is economically cheaper than almond milk
I do works fine for me
I used plain milk and they turned out great.
It explains it in the notes section
They wouldn’t be vegan and they may taste worse.
I just made these with regular lower fat milk. They turned out great !
if you are vegan then regular milk is not vegan that’s why. You can use it tho
You can just warm the milk.
You absolutely can use regular milk. The author is vegan so her recipes are vegan.
You shouldn’t though. To not support the cruelty.
You can…..
I didn’t realize this was an animal cruelty site….you can use reg milk geez
I think Elliot meant cruelty to others if you get gas. :)
The cavalier attitude about animal cruelty is astonishing. If you’re going to use milk please watch the viral video “dairy is scary.” If you’re paying for it you should know what it is you’re paying for. And it IS animal cruelty by the way. Unless you think a machine hooked up to your own breasts to suck out your milk after your babies have been ripped away from you is not cruel? Being artificially inseminated and made pregnant over and over and over… You’d think it would be a feminist issue. And yes, cow milk definitely causes gas in most adults. Because it’s made for baby cows, not adult humans. It’s been linked to breast cancer because of all the hormones. Always a good idea to look outside the cultural box you have been brought up in, you will often find the emperor is wearing no clothes.
I used whole milk, whole wheat flour, and regular butter and the result was delicious.
To be honest, you could use just plain water. Which would also cut calories.
I came across this recipe while looking for a how to, rather than actual recipe.
These seem pretty simple, but can be made even more simple.
Just use your favorite basic bread recipe, roll out, and spread with the margerine, cinnamon and sugar mix .
Now this guys recipe seems good, but i just don’t happen to have all the stuff in my cupboard. ALL margarine is vegan unless it has milk solids added.
I would give the recipe 4/5 stars (but it wanted me to actually make it before voting), but I don’t need to make it, many cooks can just tell by the recipe if its good or not. :o)
Tarah,
It is sad that you are so full of anger over things you dont know. If you dont want to drink cows milk then don’t. It’s ok not to. But your rant is silly.
I have cows. When they are in a standing heat – they literally stand still so they can mate with the bull – they become pregnant. I sometimes take the morning milk while the calves suckle through the rest of the day. My cows come running up the paddock when they hear me at the gate. They lick me and follow me around the paddock while i check fencing. No-one is being raped, babies arent being stolen, and everyone is healthy and happy.
If you dont want to drink milk, then don’t. But dont be angry about it – so much anger isnt healthy.
Thank you!
Thank you Tarah!
Cuz plain milk is NOT vegan ?
I made them this morning and I used cows milkand butter. They were delicious.
Farm girl, thanks for letting us know how things are done on your farm. However, that is wholly irrelevant to the point that Tarah made. 98% of the milk consumed in the US originates from mass-production dairy farms, and the practices Tarah described are completely accurate in that regard. They are simply standard procedure. The vast majority of vegans are vegan for ethical reasons – at least in part – so you can expect for the readers of this website to point out the obvious to explain why vegan milk should (morally, ethically) be used instead of cow breastmilk.
You are so correct…
https://www.youtube.com/watch?v=UcN7SGGoCNI
Farm girl, you must have one of the few remaining farms in the world where the baby cows don’t get yanked away from the mother cow. And how do you milk the cow if the babies are drinking all the milk?? Normally farmers take the babies away within a day, the boys turn into veal and the females get raised separately or sold. 99% of dairy cows in the world now are in factory farms where everything she says is correct. Watch the viral video “dairy is scary.” And by the way, the methane produced from all the dairy farms in the world greatly outnumbers the methane from fracking, and methane is the strongest greenhouse gas there is. You cannot be an environmentalist and consume dairy, or any animal products for that matter, because the animal agriculture industry is the driving force of climate change today. Please learn something, watch Cowspiracy on Netflix. It’s an environmental documentary produced by Leonardo DiCaprio. Then you will understand what we are talking about. Because it’s worth getting angry about. And if you would not consider drinking your dogs milk, why would you think about drinking milk from a random mammal? The industry is driven by greed, they have been covering up nutritional studies showing the danger of milk for decades. And countries that consume the most milk get the most fractures and osteoporosis. So what were you drinking it for?
She does Vegan recipes! But I’m sure it would be fine with regular milk.
You van, but milk isn’t vegan.
because this is a vegan recipe, is why it’s called for Almond milk..
I think you can add regular, or Coconut milk, or regular butter, & brown sugar I think would work well also, this recipe is great as is though i & my vegan son Love it!
You most likely can but this is shown as a vegan recipe
as it would not be vegan.
I presume you could just use plain water?
Water will not work. Yeast requires the chemistry-based magic that happens when you have just the right balance of sugars, fats and moisture. Leave any one of those out and the yeast won’t grow. Cow milk, goat milk, coconut milk, almond milk, whatever milk floats your boat!
Yeast will grow in many conditions, water/cow’s milk/coconut milk/almond milk… it doesn’t matter. The texture of the bread will be different if you use a milk as compared with a simple, lean recipe with water only. I use a lean dough (water) without any sugar, eggs, butter or milk in it, and then doctor up the filling (cinnamon/cardamom/etc…) and the topping. Who needs all this sugar actually in the dough itself? It’s too much!
When I bake bread, I use plain water, warmed in the microwave, and salt, along with yeast and whole wheat flour, and it rises just fine. Apparently my yeast enjoys a nonfat diet. ;)
Nonsense. Yeast needs no “milk” to ferment. How do you think we make pizza dough? All you need is flour, water & yeast. Anything else is only for flavor/texture. I can tell you for cinnamon rolls water is a poor choice. You will lose texture and flavor. It will “work” but it won’t be nearly as good.
Lol, well said!
Flax milk however did not work for me…could also have been the gluten free all purpose flour blend. Sad crumbly mess :( wahhhh!
No, water is fine, but milk makes a more tender roll. Yeast will activate with a little sugar and flour, in about 10 minutes if it’s fresh. Excessive fats can inhibit yeast growth. Gold label yeast (Red Star brand) is used in such recipes, while red label is used for most recipes with less fat. I haven’t tried this recipe–yet!
Yes, it will. You can make bread with water; I do it every week.
Not true, I’m a bread baker and we use water, sugar and yeast. Milk or water can be used, it’s just about the flavor and consistancy of the baked dough.
You can use pretty much anything, however salt is what slows the activeness of yeast. Water is fine to use with yeast, my favorite bread recipe is warm water with yeast. As well cows milk will NOT react badly with yeast, bahaha I saw someone say it would on this comment section which is 100000% false, lol
Ah i had some coconut milk but I thought it would add a different taste to the cinnamon so I used normal milk instead. They are in the baking so I cant wait to taste it!
Hey Laura!
Where can you buy the vegan butter in Germany?
I am in Germany with the US Army and we have vegan butter in our grocery stores on Post.
Thank-you for your service! My brother served their as well many years ago. And you are right these cinnamon buns are awesome.
Hi Tina, you can try Alsan-S which you should be able to find in a lot of supermarkets and organic food stores. I use it for a lot of baking items like vegan cookies, but haven’t tried it with this recipe.
Margarine :) It’s not called ‘vegan butter’ in Germany which is probably why you can’t find it :)
you can make your own vegan butter.
veganbaking.net has an amazing recipe. i use the coconut oil based recipe and make a simple homemade quinoa milk to use in it for high protein.
In Germany, lots of the cheapest Margerine is vegan, as they tend not to add milk solids back in like in some other places, like the U.K. Last time I was in Germany, the cheapest brand in Lidl was vegan. Woop!
I’m a little worried about my cinnamon rolls! I’m in the process of letting the dough rise and I’m holding my breath because I only added two cups of flour to it instead of three. By the second cup the dough was all crumbly and not dough at all. So I added a tinsie bit more almond milk and proceeded with the instructions.
My problem may lie in the fact that I used gluten free all purpose flour instead, but I don’t know why that would make a difference like this. It’s made out of white rice flour, potato starch, tapioca starch, pea hull fiber, acacia gum and rice protein. I don’t know enough about the chemistry of cooking to know if any of these ingredients would dry out the mixture like this, but regardless, I’d be happy to get some feedback on why this may have happened, even if this batch of rolls is a flop. I am determined to get it right!
I would like to add that your website has been very deliciously helpful with my process into becoming a vegan and minimizing my gluten intake. One of my favorites of your recipes is the vegan garlic mac and cheese.
I’m having a similar problem! I used a mix of half bread flour and half white whole wheat flour, and I could only get ~1.5 cups of flour into it before it become pretty dry. It’s currently rising now. Fingers crossed!!
Good luck! Mine didn’t turn out at all, so I’m just going to try again sometime with regular flour. I hope yours works out better than mine did!
Gluten is what makes dough elastic. the higher the content the easier it is for making bread, pizza or things like cinnamon rolls. That is why the food industry has pushed farmers to select wheat based on high gluten content. That is why using gluten free flour is trick and does not guve the ssame results.
When you bake withe gluten free flours you need more liquid . Gluten free flours absorb more water.
About how much more liquid do you have to add. I’m grainfree and will use a combination of almond, coconut and psyllium husk flours
It was delicious! However, I did change a few things. It wasn’t exactly the way I wanted it, but it was still good. Thank you!
I tried whole wheat pastry flour, and it really didn’t taste very good. I wonder if I did something wrong.
Completely on your team! I’m in Germany too and miss the delicious cinnamon rolls. I make my own to fulfill the craving!
I live in Portugal, so I always have to go to Ikea to eat cinnamon rolls — this recipe will change my life! :D
OMG!!I live in the us and Ikea always had the best cinnamon rolls, but ever since i turned vegan i haven’t gotten to eat some in a while. i will definitely try this recipe :)
Who could not love cinnamon rolls! They are so good and one of my all time favorite fall/winter breakfast. These look just too goo to be true. You are a genius!
This is life-changing…VEGAN cinnamon rolls that don’t have 1000 ingredients and 500 steps?!? I’m in heaven!
I. Must. Make.
These look SO incredible. And “world’s easiest”???? Like someone else said, that sounds too good to be true. I’ve been dying to try making cinnamon rolls but I’ve never tried baking with yeast before (and my baking skills are definitely precarious in general…) If you say these are the world’s easiest, I may just have to bite the bullet and finally tackle these. Thanks so much for the inspiration!! I love your site :)
PS Just made these (with non-vegan substitutes) and they were perfect!!!!! Thanks so much for my first yeast AND first cinnamon rolls experience :) It was too fun and they were delicious.
yay! such good news! glad you enjoyed them.
My son is allergic to nuts and I would really like to try this recipe. Is soymilk a good substitute for the almond milk?
Yes! That or rice.
I use cashew milk with this recipe – the results are amazing. This is my go to recipe for cinnamon rolls – the results are always great. Thanks Dana for the recipe
Is macadamia milk a good substitute?
If you used NON-VEGAN shortening, what did you use?
what none vegan substitutes did you make?
I made these using whole wheat flour and a little bran flour. I added a couple tablespoons of vital gluten to help lighten the flour. I also added some nutmeg and pumpkin spice. They came out yummy!
And I am trying them with 100% “white whole wheat” — a lighter wheat type… We’ll see how they turn out…
I would like to try these with while whole wheat flour as well. Eric, how did yours turn out?
I use wheat gluten to make things chewier. It is also used to make seitan which is a mock meat.
OMG! These cinnamon rolls are just LEGENDARY! Damn I feel the need to go for them!
These look great but what is Earth Balance and what can I substitute for it. If I need to make these now!
It’s a vegan brand of butter, but you could also sub non hydrogenated margarine, maybe coconut oil or butter if you’re not vegan. Hope that helps!
Thank you! *rushes off to the kitchen*
Would it be the same amount of coconut oil?
Also I did not vote this recipe 4 stars because I haven’t even made it. I tried to remove the stars but was only able to remove one
Yes I agree, it’s too bad people can’t try to make one recipe without animal parts and liquid. I know they don’t know any better, but this would be such a good way to learn if they could even try one recipe!
I’m hoping to avoid the earth balance buttery sticks due to soy. Would coconut oil be the best oil to use or would you suggest vegetable or other?
Thank you!
Yes, coconut oil should work!
Vegetable oil works great for those who do not want or need a vegan recipe. The recipe I use from mom is very similar and it calls for 1/4 c. oil, 1 egg, 1/4 c. sugar and regular milk, There is no need to scald milk anymore as that was written for people as a safety precaution before milk was pasteurized. Also people used shortening in their bread recipes and the hot milk would help melt or soften the shortening. Cinnamon rolls are SO easy. I let mine rise overnight in the fridge already made out into rolls and cover the pan. Just take them out to finish proofing in the morning and bake them off to enjoy fresh hot rolls for breakfast!
Thank you! I was looking to see if anyone made them ahead of time! How long did you “proof” them before baking? I have made this recipe the morning of and they were a hit, but if like to make them ahead of time as well.
Another vegan butter is smart balance. A little bit cheaper than earth balance and easier to find.
I’ve been making a couple different types of pumpkin cinnamon rolls lately, however they have not been coming out correctly. I have been substituting coconut oil instead of butter and whole wheat pastry flour (which I use for most everything without a problem, but never tried anything yeast risen with this flour) instead of AP flour. Do you believe these two substitutions should work with your recipe?
I would use whole wheat PASTRY flour as it’s more tender and will rise better (and taste better) and do up to a 1/2 substitution with coconut oil. I wouldn’t recommend omitting the butter altogether. Hope that helps, Valerie!
What gluten free flour could I use?
i would recommend a mix of tapioca, rice, potatoe and/or spelt
I used what ever flour I had left at home and that happened to be: 1 cup of wholegrain spelt, 1 cup of gluten free oat flour and 1 cup of buckwheat pancake mix (buckwheat and wholewheat flour mix) and it worked too! It did not rise as much and the rolls were not puffy, but the dough rolled out nicely and they looked very appetising and were quickly gone… I would take a picture but of course the battery on the phone went dead and they were gone by the time it charged back again :)
spelt is not gluten-free
i cannot WAIT to make these! they look great! and vegan!! hooray! :D
Umm…yes please!! Soooo awesome!
Pinned! Thank you so much, these look unbelievable!
You are my new favourite person…at least until the weight gain consequence of testing out this delicious creation!
Yum! Looks perfectly tasty!
OK…I need to get on this now. These looks sooooo good, pinning.
I am crazy for cinnamon rolls. Here in the UK there is like 2 places that do cinnamon rolls. I guess the only other option is to make it myself, starting with these
I love you! I hate making cinnamon rolls but I love them so much! I will be making these asap, maybe even today. I might try with coconut oil since I’m out of vegan butter.
I only have, use, organic coconut oil also. Earth Balance is kinda pricey over here. hmmmm?!
Am I the only one who does not know what
Earth Balance is?
It’s vegan butter.
I’ve been able to find Earth balance at a lot of places lately. Kroger, Safeway, Alberstons, and you’re sure to find it at Whole Foods, Sprouts, Central Market/HEB. It might not be in the dairy second with all the other margarine, at Kroger they have a section for healthier and more natural products. It’s amazing spread and I have my whole family (even the non vegans) using it. Good Luck!
I’ve never eaten cinnamon rolls before (shame on me!) but these look absolutely delicious! I now definitely want to try one! Can you send me please :)
Sofie x
we need to find someone who will bluetooth them to you…lol
Just wanted to give you a heads up about scalding milk. Cows milk has a protein in it that can inhibit the yeast rise, but is killed when heated. So almond or non dairy milk doesn’t need to be scalded. These look great, can’t wait to try, like others said, might try and use coconut oil…
Thanks ellen! good to know!
Dana, any way you can answer my question above??
It is a misconception that dairy proteins kill yeast and inhibit the rising of bread. At best, the rise might be slower, but the yeast is not facing imminent death. Further, heating dairy milk does not kill the proteins, it “denatures” them. This is not at all the same thing. Proteins, like carbs and fat, are COMPONENTS of living things and cannot themselves be killed. Ellen, your post is not accurate. Dana, it’s easy to verify input before posting them as facts from a “wise commenter.”
Right.. I make bread every day and use 1 cup milk and 1/3 cup water (lukewarm) with 3 Tablespoons of honey and 1/4 cup flour to proof the yeast. It eats it up YUM! I never heard of dairy killing yeast.
Thank you, Dana. Now I know and now I can get busy making these little wonders!
I am eating these yummy cinnamon rolls as I write. They came together very easily and are delicious. Note: I used about 1/2 cup less flour than the recipe calls for, and ended up using maybe 2 to 3 tablespoons less Earth Balance during the final brushing.
I had a similar experience! They are cooling as I write this though, and they look ah-maze-ing!
Grandma Hein always put a little nutmeg & the sugar in the milk & heated it. Regardless the nutmeg was her signature taste & made a really nice addition to the flavor of the cinnamon rolls no matter when added!
Ooh, I’ll have to try that next time. Thanks for the tip, Auntie!
GENIUS. I only bust out homemade cinnamon rolls for extremely special occasions because a) they take forever, and b) I can’t be trusted around a large batch of cinnamon rolls. However, this easier and quicker recipe is enough to kaibosh one of those excuses. I am now even more fearful of b.
heehee!!
Mind blown.
Do you think that these could be made the night before and then popped in the oven the next morning?
I would assume so, but was just curious as to if you’d tried it yet!
I think so! If you try it, let me know how they turn out!
Loved the recipe, thanks a lot! Just to say that I made the dough, shaped them then put in my baking tray covered with cling film and left in the fridge for 21 hours. I took them out while preheating the oven then baked them. They turned out great!
Love to hear it!!
I love this recipe and have used it many times. Can the rolls be baked and then frozen for later use?
Thank you for following up and letting us know that worked — I was curious about this very thing because I plan on making them the night before Christmas — and then hopefully just putting them in the oven to bake in the morning :-) Thank you!!
Did you end up trying an overnight fridge rise? I’m interested because I’m hoping to make them for Christmas morning too.
How did this work? Also thinking for Christmas morning!
SIMON! You’re my hero!! Thanks for trying that out and posting about it! I would love to have these for breakfast with my coffee, but the catch 22 is that I don’t bake before coffee…hahaha!
Oh Yummmmmmm! I’ll be right over!
I use applescauce and raisins and cinnamon in the middle of the cinnamon bus instead of sugar.
sounds yummy!!
Made these last night and they are delicious! My toddler loves them. :) Certainly going to be made again and again.
These sound delicious. However all i can find at the store is active dry yeast, and not instant yeast. Will this work if i add it to warm water and follow the same steps? thanks…
I had the same question and looked it up.”They” say you can use them interchangeably in recipes that have some sugar to help activate the yeast, so, should be fine. Fingers crossed because I’m about to go try it!
How much is one “packet” of yeast? I buy it in bulk!
Look in the comments! I believe I share that there ;D
I cannot find where you posted how much 1 packet of yeast is equivalent to. I want to make, but need this info! thanks!
I believe it’s 2 1/4 tsp, but you can google that to find the info.
1 pkt of yeast = 2 and 1/4 teaspoons of yeast.
Thank you so much for the fabulous recipe! I made these–great directions btw, and they turned out GREAT. I hope it’s okay that I posted a review of the recipe on my site and gave links and all credit back to you, of course. :) I’ll take credit for what I do best: eating! Yummy and thank you again!
What’s the white thing on top and how to make it?
Thank you: )
I desperately need this for a midnight snack!
Easy. Few ingredients. And vegan? Oh I must be dreaming!!!! Though I’m not vegan, I have a dairy (cow’s milk) allergy and this recipe is PERFECT to satisfy my diet restrictions and sweet tooth. I’m making these real soon, thank you for sharing. =)
This is a great recipe. My son and husband made the cinnamon rolls last weekend, and they were delicious.
Cutie! Such a great way to interact with your kiddos. Thanks for sharing, Dianna!
Hey Dana
Thx for the recipe… these look great! Is it possible to substitute soy milk for almond milk? or do they behave differently when heated? i have a nut allergy.
I think they would be interchangeable. Thanks for asking! Hope that helps.
Hi Clemens, while soy milk would work, it does have a strong distinctive flavor, if you’re used to it in baking then go for it, or you could substitute it with rice milk instead. I’ve also seen hemp milk at the store, but I’ve never tasted it, so can’t vouch for it.
Oh my god! This is ridiculous but I teared up when I was referred to this recipe! I haven’t had cinnamon rolls in entirely too long and I really miss them! These look FANTASTIC, I cannot wait to try them and feed them to my non vegan husband (mwuhahaha)! Thank you so so so much!!!
These look awesome. Honestly, I never had any cinnamon rolls before because the smell near the cinnabun stall in the malls really puts me off, but I’d like to give these a try cause they look so good yet simple. Just a question though, would it work if I replace the oil with a mixture of nondairy milk and coconut oil instead of the earth balance? I can’t find EB or other vegan margarine where I live. Thanks!
If you’re not vegan I would just go for real butter. Otherwise, coconut oil should do.
How much coconut oil?
Salted or unsalted butter?
I would suggest unsalted!
Hi Leon!
I have successfully replaced oil in a recipe with applesauce and coconut oil, for example the recipe called for 1/2 cup of oil, so I used 1/4 cup applesauce & 1/4 coconut oil. To keep the calories low I just use all applesauce. I’ve also used applesauce (equal parts) to replace cream cheese or sour cream with great results.
Lorena, Did you make this particular recipe with just applesauce? It turned out OK? I’m really trying to only make healthy things now but I do miss cinnamon rolls.
I made these once, and I was not successful but it was not because of the applesauce. I tried to have them rise in the fridge overnight, but because it was late and I wanted cinnamon rolls the next morning for my kids, and also I used a gluten-free flour blend…so the rising was not successful, but the flavor was good! I’m going to try it again exactly the same way but during the day when I have time for the rise.
Every store in every town has some kind of margarine. Margarine has always been around and it’s typically vegan.
Just made these and I must say they are amazing! Next time I would put more cinnamon but I may have spread mine too thin. My four year old approved and he requested them, so I call it a success! Thanks so much for sharing!
Love to hear it! Thanks for sharing, Kristen.
Did this great recipe with the vegan option. If I don’t need vegan, I add an egg. For the filling I used 3 tbsp of butter/margarine/coconut oil with 3/4 cup of brown sugar and 3 tsp of cinnamon (the good kind from a spice merchant, not the No Name brand…) I add walnuts, pecans, almonds or soaked in hot water and cooled raisins. It makes 12 rolls for me so I use a 9X13 pan. I substitute half the flour for whole wheat flour for an healthier version (begin with whole wheat when stirring). Best when fresh from the oven, so I prepare everything the night before, roll and put in the pan. Cover with a plastic film and up in the fridge. The next day, I leave it at room temperature for at least 30 minutes and then in the warm oven. The delicious smell in the house wakes up everyone! Thanks for sharing Dana!
How well would these keep? could I bake them the night before and serve late in the day?
Thanks,
S
They keep wonderfully. Great question!
Will these keep out even if I lightly iced them with powered sugar? Or should I pop them in the fridge and re-warm-up in the microw? This recipe tastes AMAZING by the way… :-) Can’t stop eating!! Yikes!!
No need to refrigerate!
I`m in love with this! I recently made cinnamon rolls at home. I definitely need to try this out. I mean, if you can make cinnamony goodness easier, why wouldn`t I try it, right?!
Oh dear. These look magnificent. I appreciate the time & effort you put in to test them because now I can do it the easiest way!
Your intro mentions trying to eliminate a second rise, but the recipe still includes two rising times. You also use instant yeast, which is supposed to eliminate the need for two rises. When I make cinnamon buns, which I do regularly, I use quick rise yeast, let the dough rest only 10 minutes, as directed on the yeast jar, then shape the buns and then they rise until doubled. This is a lot quicker-you really don’t need that first 1 hour rise. They are in and out of the oven in about 2 hours, from start to finish. I’ve been using quick rise yeast for many years and it saves me a lot of time when baking.
Great tip. Thanks for sharing!
These cinnamon rolls truly are amazing! This is my 2nd recipe of yours I’ve used today!!! It was my first time ever using yeast and it was so exciting!!!! it’s like MAGIC! I will be making these this weekend for a brunch. I used almond milk that was vanilla flavored/unsweetened, real butter and the rest as the recipe calls for and they turned out perfect!!
Do you think it’s possible to make these pumpkin??
That’s funny you ask – I was just thinking that today! I think you could either add pumpkin butter to the filling/and or add some pumpkin puree to the wet ingredients before adding the flour. Alternatively, add pumpkin pie spice to the dry ingredients and/or to any frosting you use. Hope that helps!
Made these today using soy milk instead of almond and they came out AMAZINGLY! I also added two tablespoons of applesauce for the filling and maple syrup to the icing (1 cup icing sugar, 2 tbsp maple syrup, 2 tbsp soy milk)
Yay!! So glad you enjoyed these, Jemah. Thanks for the comment!
Has anyone tried freezing these? :) xx
I was wondering that too. Only bake half of them and freeze the rest for another time? Will that work?
This was amazing! Made some for my sister and the fam. They turned out spectacular. For those of you who don’t have/don’t want to use margarine or butter, I did a 1:1 substitute for coconut oil. Totally works. Still came out fluffy and airy. There’s going to be a clear coconut smell/taste, but it still tastes amazing. Also substituted almond milk for soy milk. Turned out really well with some honey drizzled on top. It was my first time with yeast, first time making cinnamon rolls, and I’m so glad it turned out great. I’ll totally be making more in the future. Thanks so much!
Do you think this recipe would work with gluten free flour?
Madeline, my friend actually tried it with gluten free flour and although the flavor was excellent the texture was quite stiff and flat. I’ll have to experiment myself to be able to recommend anything to readers. Sorry!
Have you come up with a type of GF flour that will work for these cinnamon rolls? Would one add xhanthum gum
or maybe a mixture of GF flour and almond flour maybe??? Love to make these but I am GF and VEGAN.
Thanks!
Looking to see how to make these GF. I LOVE LOVE LOVE your Chocolate Chip GF cookies. I make a batch every other day, and my teenage sons can’t get enough of them. (They aren’t GF… I am, but they say you absolutely can not taste that they are GF. They actually like them even better then the CC cookies I’ve been making for forever, and those were spectacular.) Can I use the GF flour concoction from the cookie recipe? Would that work?
It’s worth a shot! Let me know if you give it a try!
Also wondering about making them GF. I guess I can always make them for the family and abstain. ? D:
I found a way with a friends help how to make these delicious and gluten free. Add 2 tablespoons to the milk and let it soak in the fridge for 10-5 minutes. It will make a gel like substance to give it more moisture. Then continue with the directions as usual. Also chia seeds are full of fibre so that is a good thing!!! Also add one tablespoon of xanthan gum or guar gum mixed in with the flour. Then they will turn out just as delicious as the non-gluten free version! Enjoy! :-)
Sorry 10-15 minutes!!
Sorry guys..kinda tired 2 tablespoons of chia seeds!!!
Do you mean to use gluten free flour, too? I did the recipe with the gluten free flour and it sunk in the oven and didn’t brown very well.
Yeah, this is a tough one with GF flours. I haven’t tried it yet myself but one of my friends has and she used mostly rice flours and said that the trick was not overworking (practically NO kneading) and to use less flour than you think you need. Hope that helps!
Use gluten free flour as well as the chia seeds and the xanthan gum or guar gum. Also lessen the cooking time by 10-15 minutes.
Also to make it even more moist use a maple syrup glaze on top. The texture may be a little more dense, but it is still okay!!!!
are those good? Are cinnamon rolls easy to make with out yeast?
Jasmine in this particular recipe you’ll want the yeast. It gives them that fluffy, tender texture.
I want to make cinnamon rolls without yeast and I want easy step to make them!
hi, i was just wondering how long you could keep these for? would you keep them in the fridge? and could you freeze them? thanks for this recipe, it looks wonderful and easy, can’t wait to make them!! :-)
I just pulled these out of the oven and man do they look good!! This was simply so easy! Thank you so much for this recipe. I being the only vegan in my house and I don’t need 10 cinnamon rolls, I decided to freeze half, I’ll leave another comment letting everyone know how that turned out!
Thanks for sharing, Jordan! Do let us know how the frozen half turns out – I’d be interested to know!
Dana – My 10 year old daughter was diagnosed with celiac this summer and the thought of missing out on her great grandmothers cinnamon rolls for the rest of her life has her in tears. Have you experimented yet with GF flour? I promised her I would try to make her some this Christmas, a Christmas morning tradition. We were successful at making your apple crisp with King Arthur GF flour (yum pop!) however I understand the rolls are much more complex. I’m desperate to make her Christmas a merry one!
Good question, Susan. I haven’t experimented a ton with GF flours. My friend tried this recipe with Pamela’s GF Baking Blend and they turned out good flavor-wise but the texture was pretty hard and they didn’t rise. I still ate them :D If I was to attempt these myself, I’d do gluten free oat flour, a little almond meal and a blend of GF flour that is heavy on white rice since it tends to be fluffier in recipes like this. Hope that helps and I hope this recipe is one that you can modify so your daughter can enjoy cinnamon rolls again. Happy holiday baking!
I use white rice flour as a substitute. It’s gluten free!
I love this recipe! Made it for the family this afternoon. We were all drooling! Wow!
You didn’t add that my whole house would smell of cinnamon greatness!
I made these this evening, surpassed my expectations which were pretty high to start with. Quick and easy to make and as good as the ones from my favourite café. I advocate a icing sugar glaze!
How much was your packet of yeast? I am itching to try your recipe! I have made cinnamon rolls twice before, and they were airy and beautiful, but they didn’t have the necessary chew or that classic richness. I hope this recipe will work for me! Active yeast should be okay, right?
If you have rapid rise or quick acting yeast, that’s preferable. However, if not, that’s OK. It just might take a little longer for your rolls to rise and puff up. My packet was 1/4 ounce (1.5 tsp).
Hi! I made the rolls yesterday but they came out kind of hard. I baked them for 25 min and they didn’t have any color so added another 5 min and they were “slightly golden brown” but not soft or fluffy at all. Do you have any suggestions? Thanks!!
Hmm, did your rolls rise? That could be the only potential problem. It could’ve also had to do with the kind of flour you used. Whole wheat pastry or unbleached all purpose is best here. Check and make sure your yeast was fresh. Hope that helps!
Hi Dana,
I cannot wait to make these! My husband is allergic to eggs and I am always looking for vegan recipes as a result (though we are also transitioning vegans).
I just had a question about the frosting, since I am new to making my own… what kind of ratio would you use for the icing sugar/almond milk? Thanks for your help, and for posting this recipe!! :D
Nicole! I’d say 2.5 cups icing sugar to a few Tbsp almond milk, depending on how thick you like it. Add 1 Tbsp of softened vegan butter for an even creamer frosting. Good luck!
Omg, lovely buns and lovely icing recipe! These turned out perfectly! I used as many as 4 Tbsp. of unsweetened almond milk with your suggested icing recipe (with the melted Earth Balance, of course!) and it. Was. Perfect!
I fear these will not last long each time I make them… thanks again!
Hi Dana,
Your recipe looks great! Now I am a very beginner baker with very little time on my hands. I was wondering if it is possible to do steps 1-5 (minus the “set on top of the oven to let rise again while you preheat oven to 350 degrees”) and put these lovely rolls in the fridge and then bake them the next morning (or if I am feeling really lazy, two days later). Would they keep? Thoughts?
Thanks!
This sounds (and looks) great! I do have a question. You mention that the recipe does not work with dairy milk, but would it be possible to use dairy butter instead of the vegan butter? Thanks!
Karin, I think so but can’t guarantee it. If you try it out though let me know! I’d love to know if the kinds of butter are interchangeable.
I’m pretty sure I completely messed up with the yeast, as my dough did NOT double in size, just expanded a little… yet when they came out of the oven, they were an absolute hit! Goodbye, Pillsbury Dough Boy!
Just tried this recipe and WOW! The cinnamon buns came out amazing and were truly gooey, soft, and delish! Thank you for this recipe!
Wonderful! I just made these and took some to my anti-vegan-food neighbor. She loved them, too.
I have only original.almond milk and Kerry gold butter on hand. Will this work ok ?
Jennifer, it should! I haven’t tried it with dairy butter but because of the way it’s processed it should be fine. Let me know how it turns out!
Hey! I just made these. I cut down a bit on the flour, since it wasn’t stirring in. About half a cup less. I also wanted to add a little maple to the filling, but I had already put on most the margarine. There ended up being too much liquid and a lot of the filling oozed out as I rolled, this resulted in a lack of cinnamon deliciousness inside the finished product. I would recommend to anyone who wants to use maple inside to put it on first, maybe with a much much smaller amount of Earth Balance, or whatever butter. Other than that, they are pretty darn good.
i want to make these for an early morning. would it work to prepare them then night before and then bake them that morning, or would it be better to bake them at night and just warm them in the morning?
I would honeslty go ahead and bake them at night, then reheat in the morning. They’ll be just as good!
Would you store in fridge over-night? Or refrigerate them ?? Also- how long to re-heat and at what temp? I suck at cooking !
i tried those cinnamon rolls they are great
Hi!
I would love to make these for Christmas morning but are they as good when made the night before? How would you suggest wrapping/storing them?
Maybe, make the night before and do the icing that morning?
Any suggestions would be helpful!
….just read up three lines. IGNORE ME! Apparently Corina and I had the same thought:)
LOVE LOVE LOVE LOVE LOVE. Wait, did I say LOVE? :)
Did you try these yet, Monique!? Yous totally should. And if you do, let me know how you likey. HUGS!
I made these today and my vegan life is now complete. I’m in love :). My family thanks you!
I’m snowed in with no milk of any sort on hand. Can I still make these?
Could these be made in the evening to the point of putting them in the pan for the rise and put in the refrigerator overnight to finish and bake in the morning? (Thinking of Christmas morning…)
MB, yes! Just pop them in the oven in the morning. Alternatively, I found a great resource on the Kitchn if you’d rather make them farther in advance and then freeze them. Check it out!
I made the cinnimon rolls exactly as it said, They came out so good, I said “I’m going to try and make bread with this recipe.
I’ve been trying to bake bread for a while, but it never comes out acceptable.
One was extremely dense. I used it to make french toast. That was the only way to make it edible.
Anyway, so I made bread with this recipe! It turned out so good.
Even better than a backery in this area.
Even better than Farmer’s Market bread.
I used 1 cup Tempt FLAX milk Original flavor, one could use the vanilla flavor though), 3 tbsps Earth Balance, 3 teaspoons Agave Syrup, 1 pkt Active Yeast, 1/2 tsp sea salt (doubled from orig recipe), 2 cups ORGANIC white all purpose flour, 1 cup ORGANIC wheat flour, 1 tbsp organic sugar, 1 tsp vanilla.
With the rolls, the first time, with the all white flour, it took some time, to get all of the 3 cups of flour integrated.
The 2nd time, with the bread, it was easier, probably due to the little bit of extra moisture due to the agave syrup, and vanilla. The dough was so pliable.
When doing the first step, it took my microwave 1.5 minutes to melt the “butter” (EB), the temp was about 150 degrees, so I put the liquid in the fridge to help with cooling. I used a candy thermometer to get it exactly to 110 degrees.
I think I was killing the yeast while making stuff prior to this recipe, by making the water I put the yeast in way to hot. (I like a hot bath). The temp should really be more lukewarm (110 degrees) like this recipe says.
Having the exact temp it should be, REALLY helped me be successful.
The bread I made, wasn’t big enough to be sandwich bread, but I could make a half sandwich with it.
It was fluffy and tender, with just a slight resiting crust. It was not dense or mushy either.
I was so thrilled. I made EDIBLE bread! But even better, was the fact that it was so good.
Other breads, are bread, this was an experience! :)
Also, I think many types of flour (coconut, sunflower, rye?, nut flours), and other yummies (nuts, seeds, molassass, spices, could be incorporated.
I want to try making dinner rolls, and braided braided with this recipe. Mmmm!
Oh, and it’s more nutritious, when using vegan milks, vs plain water that ordinary bread recipes call for.
So helpful to know you can make bread with this dough! It makes total sense since it’s so simple. Glad you had so much success!
I just made this recipe and am AMAZED. It was really easy to make and turned out so good. Next time I will make the icing too but honestly they are great without.
This will be my new go-to brunch recipe
Yay! Love to hear it! Thanks for sharing, Meghan.
I just polished off two of these, they were AMAZING! So good, so easy… dangerously easy. Thank you!
Just made these and they were big, fluffy, and delicious. I used coconut oil instead of vegan butter and brown sugar in the filling instead of white. These were so easy and will definitely be a regular baking item in my home from now on. Thank you!
Just did a test run of these for Christmas morning. My son has an egg allergy so they looked perfect. Oh-my-gosh they are absolutely fantastic. Can’t wait to make many more recipes from your awesome site! So glad I found you!
Thanks!
Alli
Is there a reason you use regular sugar instead of brown for the “filling”? Just curious because I’ve never used granulated sugar in my cinnamon rolls!
I used brown sugar in the filling. Mine came out pretty good… but maybe the white sugar spreads easier.
My 4 year old has egg, milk, and tree nut allergies and needed special breakfast ideas for Christmas…..made these following recipe exactly and whole family loved them!
OMG! I made this Christmas morning!! My daughter already is allergic to milk so this was perfect! I switched it up a little.. I cooked crumbled bacon and added it to the center and made maple flavored icing.. Amazing!!
Yay!
Just made these for Christmas morning breakfast- AWESOME!!! This is my first Vegan Christmas, and my family tradition was to have Pillsbury Poppin Fresh Cinnamon Rolls. These were SO MUCH BETTER!!!
In progress as I type, but shouldn’t the “total time” say 1 hour 55 min?? The hour rising time in addition to the 55 min listed time means these are a snack and not Xmas breakfast like I thought…
I made these yesterday morning for a Christmas walk on the beach.
I used vegetable oil to heat up with the almond milk in the first step.
I used my Viking power mixer to mix everything, and thought I’d ruined the dough when it came out wormy looking and very dry. When I put it out on the table to knead, it was not looking good. I added a little water and worked it into a ball and put it in the bowl and covered it, set it by the woodstove thinking it probably wouldn’t rise.
An hour or so later it had doubled in size and was very workable dough!
I added raisins, fine shredded coconut mixed with ground chia and flax seeds to the brown sugar for the inside part. And real butter, since we are not vegans (but we do drink almond milk.)
They were yummalicious. I’m so happy they actually turned out!
So great to hear! Thanks for sharing, Anj!
Made these today and took them to a party!!! Super hesitant because I never bake with yeast, and have been pretty unsuccessful BUT, they came out awesome, and everyone loved them!! Will totally make them again and again!!!
Ha! Glad we pleasantly surprised you. Thanks for sharing your success, Sarah!
I’m going to make them with my friends today! :) Can’t wait!
We doubled the recipe, and used butter instead of vegan butter and they are delicious! This is definitely something to make again; it’s fun making them, they’re a lot more simple to make than other cinnamon rolls and they’re so yummy! Thank you for this recipe!
So glad you enjoyed them, Phoebe! I think I’ll have to make a double batch next time, too :D
Loved these! Simple sweets are always the best kind. I love recipes that I already have all of the ingredients for on hand. xoxo
I made these for breakfast on Christmas morning. Prepared everything ahead of time the night before and put in the fridge until the next day… they were PERFECT! The only thing I did differently was that I used sweetened almond milk (vanilla flavored) as that is what I drink and had on hand. My husband and kids all drink regular milk and no one had anything to say but MMMMMMMMMM!!!
ANGIE! So great to hear. Thanks so much for sharing your experience. These have been so well received by readers and I absolutely know why. They’re delicious!
Lovely. Not overly sweet (without the vegan icing, of course) and simple. The icing you recommended was divine. It was also my first time using vegan cream cheese so it was greater than I expected. Thank you :)
Yay! SO glad you liked these Jen. They’re seriously my favorite cinnamon rolls (especially with that cream cheese frosting). So good!
I would also like to add that I used virgin coconut oil in place of Earth Balance, and I’m going to make another batch tonight and bake them in the morning. :) I’m considering this the only vegan cinnamon roll recipe I’ll be using.
I made these last night (I’m in the UK, so I used Stork instead of Earth Balance) and they are absolutely perfect. Samplers couldn’t even guess they were dairy-free.
Such an easy recipe and it worked like a dream. I’m forwarding the recipe to all my friends!
Yay! Thanks Alex! So glad to hear it :D
Alex, Stork isn’t dairy-free. It includes buttermilk (IIRC) so unsuitable for vegans and the lactose intolerant. I would suggest using Pure if you want dairy-free.
Hard block Stork was vegan last time I looked, the stuff in a pot isn’t but the block that looks like butter certainly was, will check when I shop this week.
We made these yesterday, and just wanted to let everyone know that the dough also turns out well in a bread machine (which makes it even easier than it already is). I did activate the yeast outside the machine and then add it in as the machine was starting to mix and knead.
Note: We did also use 1/4 cup water (for activating the yeast) and 3/4 cup milk (for the dough) instead of 1 cup almond milk, just because we didn’t have any on hand. Still turned out great, and I especially like that I can make it with ingredients that I *always* have on hand. My husband says a million thank you’s, because cinnamon rolls are his favorite breakfast but he’s gotten them so rarely in the past… :)
So great to hear, Deanna! I don’t have a bread machine but love knowing that it’s possible with this recipe! So glad you and your family loved them. Cheers!
I love this recipe!! I made those cinnamon rolls for a bunch of people and everyone loved them. :)
I have a question…can I make the dough a night before and then make cinnamon rolls in the morning?
Check the comments because I believe I’ve answered this question before. But yes, cover them and let them slow rise in the fridge the night before. And then in the morning, set them on top of the oven (still covered) while the oven preheats. Then bake as instructed! Good luck!
Wow, you get a lot of comments! I just found your site today through Finding Vegan on Facebook. I think I want to try several of your recipes.
As a note to some of what I’ve read here: modern pasteurized milk does not need to be heated for breadmaking. A packet of regular yeast measures out to 2 1/4 tsp.
I was hoping for a yeast free cinnamon roll recipe as someone else posted a plea for also. My daughter is sensitive to wheat (not really the gluten but gluten free eliminates wheat so it works) but also allergic to yeast! I’ve been reading of others allergic to yeast also. I am surprised to find so many people needing gluten free foods! Wow. Personally, I look for yeast free for my daughter and vegan for my son so I am quite happy to have found your page.
Also, an alternative to Earth Balance is Nucoa margarine. It’s been around forever and although it’s not labeled vegan, it has no milk substance in it as my severely allergic (as in almost died several times from touching something that had milk on it and saved by epi-pen and paramedics following up) can eat that one. Not all stores carry it anymore though but maybe where people can’t find vegan options they’ll be able to find this.
I never made cinnamon rolls before. I am glad this was the first recipe I used.
They came out perfect, cute, and airy.
Now, I have been thinking of what different things I can fill them with, such as, a vegan pizza filling, hummus, PB&J, – look what you have started!
Haha, I thought of PB&J the other day too! If you beat me to it, let me know how they turn out! cheers :D
Hi I am wanting to make these for the first time today but we have hemp milk rather than almond do you think that would work? Also going to make a spiced fruit butter for the filling so will let you know how that turns out!
Can I prepare the dough the night before and bake them in the morning for school to save pre-time? Or do you think if I make them completely and just save putting the icing from them, I could warm up in the oven in the morning and drizzle the icing and still be yummy?
So we followed your recipe replacing vegan butter with coconut oil and hemp milk instead of almond. We’re doing lots of fruit butter experments at the moment so we made a spiced apple and pear butter and whizzed in that some raw cashews and dates to replace the sugar and butter usually used in the filling. This meant that the filling was wetter and that combined with rolling the dough out too thinly they are more dense than i was hoping for, however they came out very tasty still! Your instructions made the whole process really easy to follow so thank you!! We’re going to try a savoury version next using a cashew based pesto. * munches on another bun*
Hi, love your cinnamon roll recipe, it’s almost identical to the one I used in my bakery UK for more than 45 years (changed from fresh yeast to dried active yeast in the late 1970’s) However, can I correct your comment regarding the protein in milk killing the yeast. It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, with pasteurization this has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.
Love the Blog
Thanks for the tip, Paul!
The yeast didn’t rise for me without having sugar in the liquid at the start, so I made them with water instead and added sugar before adding the yeast and then they turned out.
These cinnamon rolls are DELISH! I am about to make them for the second time as this is my go to recipe now. I have tried a few vegan cin..roll recipes, which were good, but this one has less ingredients and they turn out perfect!
I have been making cin..rolls for many years, starting with traditional ingredients before changing to a vegan diet, and always use my bread machine.
I use whatever milk I have on hand, the last time it was sunflower milk, and my non-vegan teenage son commented on their perfection!
Whoops my 5 stars didn’t post, trying again!
Just tried this recipe yesterday! I have not baked from scratch in a long time and this was very easy for me! Need to practice more but my husband loved them too! Thanks for sharing
Just made this recipe yesterday:) Thanks for sharing! Was hungry for a cinnabon roll and this recipe was easy to follow and make:)
Great to hear!
I bought active dry yeast in bulk. Will this work and how much do I use?
That will work – use about 2.5 tsp!
These are THE BEST Cinnamon Rolls ever! Thank you sooooooooo much.
Yay! Thanks for sharing, Sandra!
Hi – Great recipe. I followed all directions and all turned out well……with one exception.
I placed mine in the fridge over night to bake this morning.
When I took them out of the fridge they were flat and deflated.
So not what I put in the fridge last night.
Do you know why this happened?
I’m gonna wait an hour or so for them to get to room temp and see what happens there, if no change I will re-start.
Thank you.
Van, that’s odd! I’ve a couple others who had success with this method. Not sure what went wrong? Sorry I couldn’t be of more help!
Great recipe! Made for Christmas morning and today and worked perfectly both times. Used 1/2 cup less flour and didn’t use all the earth balance in the final brushing like another reviewer. Also just used normal active dry yeast without changing the instructions and they were delicious. Today I blended 1/3 cup blanched almonds and 1 cup water… Makes the perfect amount of milk after straining through a nut milk bag and the blender heats the milk enough that you don’t have to go through the extra step of heating it. Also recommend the cream cheese frosting over the plain icing… It’s kind of the flavor you expect when eating cinnamon rolls and I feel like something is missing when you do the plain frosting.
Oh yeah and here’s a pic from Christmas… Thanks for the recipe!
ow owwwwwww! Those look fab, Gwen! I follow you there now. Can’t wait to see what you cook up!
I make these rolls at least twice a week. I find that mixing brown sugar, white sugar and cinnamon makes the flavours insaaaanely good. But they rolls are pretty spectacular as it is.
These were absolutely perfect! My friend said they were the best cinnamon rolls she’s ever had. How do you think they would do if I pre made them and left them in the fridge overnight to cook in the morning?
Megan, so glad to hear you and your friend enjoyed these! As for making them the night before, I haven’t tried them that way myself, but have heard that for most readers that works fine. I would just recommend making them, covering them and refrigerating them and then baking them first thing in the morning. Don’t let them sit too long in the fridge – overnight max. Hope that helps! happy baking.
These were AHMAZING!!!!! I didn’t have almond milk so used soy and they still turned out perfect! Thank you so much for your recipes! This is definitely going to be my go to site for great food choices :)
Glad to hear it!
OH MY GOD!!!!! They just came out of the oven. And my family almost devoured the whole thing!!! The dough is so fluffy and perfect!!!!
Thank you so much for that recipe!!!
Cinnamon Rolls are acceptable for breakfast, right? It’s also acceptable to have breakfast at dinner time, right? Well, following that train of thought, we had cinnamon rolls at my house for dinner last night. Kids thought it was a fabulous idea! They were incredible!!! I think I mentioned in a previous review (for the Vegan Biscuits) that you are my new favorite person… I’ve upgraded you from favorite person to my new obsession and I will start stalking you shortly. Thank you!
Ooh, a new stalker! I’m thrilled ;D So glad you enjoyed this recipe and the vegan banana muffins, Stacie! Let us know if you have any future recipe requests/suggestions! :D
Oh these look delicious! i made some orange spiced rolls recently unfortunately they were tough! any tips on how to get mine soft like yours? after they doubled in size and i was rolling them it was really tough and hard to stretch…i think the problem is linked to that.
Hmm, perhaps the trouble was that you overhanded/kneaded them. You shouldn’t have to put much effort into rolling these out. Hope that helps!
I’m a bit of amateur when it comes to baking, but these actually were REALLY easy and REALLY good! I’ll definitely be making them again very soon.
Where is the button to share the recipe with my friends on Facebook?! Yumm!
Adding one soon! Thanks Ashley :D
These look lovely, and you’re right-they are easy to make and not at all a hassle. However, could I suggest that you skip the canola oil and use an oil that is not made from a genetically modified source. The majority of canola in north America is GMO. Use an organic cold-pressed olive oil or coconut oil instead.
You could also substitute coconut oil for the Earth Balance (unless you can find the non-soy organic version.).
One additional idea-substitute a whole grain flour for part of the refined white flour for added nutrition and fibre.
Hilary, make them however you wish. That’s the beauty of recipes. You can make them your own!
These have just come out the oven and are absolutely gorgeous. Will definitely be making these again.
Just letting you know, there is only 2 “l”‘s in “ball”. Other than that, they are amazing and perfect!
Thanks Rebekah! We must’ve just been really excited about eating these cinnamon rolls.
These look so great and I would really like to make them, but by any chance could substitute the flour for gluten free flour cause I’m also gf….
Sophia, lots of people have asked that question and though I haven’t tried these myself, I know that you can sub in a GF flour and make it work. I don’t have any recommendations personally but scan the comments and see if you can find some help.
I made these today – they were amazing!!!! Even my fussy kids loved them ;-)
Thank you so much for the recipe – brilliant!
Karina, from Scotland xx
Yay! Thanks for sharing, Karina!
Are you sure you used 3 cups of flour? I used 3 cups, added in 1/2 at a time, and my dough doesn’t look like nice soft loaf. It’s very hard and thick. Lol I’m confused I triple checked everything and did it right.
Hmm, pretty sure I did! If the dough stops taking flour, just stop adding it.
I’ve made them three times now and they never take the same amount of flour, go figure.
You just have to know when to stop! Still pretty yummy rolls if you ask me!
Nevermind. I used wheat flour. Usually it’s fine. With cinnamon rolls aaahhh no. I’ll have to remake then with normal flour.
I believe I used part whole wheat pastry part unbleached all purpose, so perhaps you could give that a go next time!
I’m making them again right now lol. I’m determined to have these come out.
I tried these… I agree… way too much flour. I used GF plain flour. The first batch i just threw out. I couldn’t get it all to mix in and it was so dry – with less than 3 cups.
I tried again with only 2 cups and although the dough was the right consistency for the first rise, it was then too soft to roll up. I went ahead and cooked it, but they were horrible and dry… threw them out too.
I give up… will look for another recipe
These came out perfect! So delish! Can’t wait to make it again! Thanks for the great recipe!
I LOOOOOVED these. Thanks so much for the recipe! My toddler daughter has a ton of food allergies so she has never had cinnamon rolls. I substituted soy milk for the almond milk due to her allergies but otherwise I used the recipe exactly. They turned out so, so, so good.
Yay! So glad you and your family enjoyed them, Leslie! Thanks for sharing!
Not vegan if they contain yeast.
I disagree.
Yeast is a single-celled organism that’s classified as a fungus, which makes it 100 percent vegan friendly.
1000000000000000000000000000000000%vegan
Great recipe, came together really nicely. Just have to wait to get these out the oven…!
I am allergic to Almonds, and not a huge fan of soy milk. Could I use quinoa milk in this recipe?
Hello! I’m waiting for the dough to rise as I type here… I’m a little concerned because the dough came together with a whole cup of flour less than the recipe asks for. I’ll see how they turn out but I’m wondering if that is normal.
Reporting back… They turned out great! I also saw your earlier comment about the flour so that’s taken care of.
I found that the thickness of each pastry is important. It really has to be 1.5-2 inches thick, otherwise it will be kinda tough because it cooked faster.
Super easy, super delicious.
I can’t wait to try this recipe! But isn’t white sugar not vegan because it is prossed through animal bones? Can I use raw cane sugar instead?
I went for it any ways and they tired out soo good! I had to add that extra o because they were that good. My boyfriend who has yet like any of the vegan things I have made for him loved these, he wiped his plate clean. And they were easy too. Thanks Dana!
Yay! So glad you enjoyed them, Sarah! Thanks for sharing.
Absolutely.
You need to get straight to the point and put the recipe within 1 page of the top. Too much other junk on the page.
This is our blog and we format it how we wish! But thanks for the feedback.
I just wanted to say I like the format! That’s what’s nice about blogs, some pics and writing along with the recipe :) plus, it’s very clear where the recipe starts. You’re doing a fab job and I can’t wait to make these
Thanks Laura :D Appreciate the feedback!
Vegan, yes. But let’s not worry about the whopping 37g of carbs. I guess it’s okay to hammer your pancreas as long as it’s vegan, right?
Jason, I didn’t say this recipe was “healthy.” It’s still a cinnamon roll.
I just made these using coconut milk instead of almond milk and they turned out perfect! So delicious.
Oh, and if anyone wants the English measurements then I will post them. I did all the conversions. :)
Maybe a stupid question…but do you leave th3 platic wrap on when you bake? I have heard of people doing this with aluminum foil on top, but I am just not sure.
Nope! Take it off.
I either killed the yeast (followed the directions, really ;) )
or rolled them the wrong way
but they didn’t rise to suit me and look the way yours do :(
but I’m sure they will taste as good! lol
I can’t wait to make these on Saturday!!! Do you know how much yeast was in your packet? They only sell very large bags of yeast where I live so I need to measure :)
I just made these today. I looked it up online and used what I found. One packet = 2.25 teaspoons yeast.
I believe 2 1/4 tsp. But google that to check!
These were delicious! I have four children and two of them are allergic to milk, eggs, and nuts. It was so nice to make this (I subbed soy milk for almond) and let the whole family enjoy them. Thank you for this recipe! Btw, I started them in a bread maker which made it easy and they rose so big.
I am not a vegan, but I do enjoy the wholesome goodness of vegan treats! I made this recipe today, and my friends loved it! they couldnt stop eating them and couldnt even tell the difference! since I am not a vegan, i dont have vegan butter, so instead I used coconut oil and it worked perfectly! I probably could’ve added more salt to the dough though.
I also made frosting with almond milk, powdered sugar, and a TINY bit of apple cider vinegar to get the desired “tang” as if I had used cream cheese.
lovelovelove this recipe!!!
This looks fantastic! The only thing that makes me cringe as a baker is that the salt and sugar are mixed directly into the yeast. Salt inhibits yeast reproduction, and the sugar could get the yeast to overreact and eat through things too quickly. :P
Honestly though, this recipe looks absolutely amazing.
I just made these and they are awesome!!! I will admit that I didn’t use Earth Balance …. not because I wouldn’t have, but because I didn’t have any on hand and I decided to make these at the last minute. I used butter and made the icing with powdered sugar, almond milk, and a touch of vanilla. The butter was the only change I made and I’d bet that if I’d used Earth Balance, they’d be just as amazing!
Yay! So glad you enjoyed them, Yatta! Thanks for sharing!
These were so easy to make and tasted amazing!! I used normal milk and butter and they turned out just as good! I also put pink icing on mine using egg white, lemon juice and icing sugar, definitely making these again!
Thanks!
I made these for a friend of mine and they were delicious. Only thing is the tops of the rolls all came out hard. I make regular cinnamon rolls all the time and this has never happened. But I’m wondering if this is some what normal for vegan cinnamon rolls?
It’s not! Not sure what went wrong.
so many thank you’s! i just made with my three children, ages 8, 6, and 3.
1,000,000 thank you’s – wonderful!
I can’t wait to make these. What is your opinion on supplementing the sugar with stevia, honey, or agave?
I would say you could use honey or agave in the dough, and for the filling, maybe a stevia/honey blend? Hope that helps!
Thanks, very helpful! What’s your opinion (if you’ve tried it) on the King Arthur glazing sugar? I just ordered some because it looks like a quick simple way to make icing, and it’s gluten free and vegan, which is what I need.
My dough hasn’t risen! I went ahead to the next step and rolled into shape because I want to give them to my husband tomorrow morning as a birthday breakfast but I’m concerned about the lack of rise. Should I leave the rolls overnight to see if they rise, or go ahead and bake tonight? Help!
I made them this weekend! and my boyfriend absolutely loves it – the only thing i didn’t do was add all the flour – how much difference does that make?
I thought my son was exaggerating when he bit into the soft, sweet bun and said with wide eyes and a little jig “MMMMMMM…..” but I bit into mine and did THE SAME THING!
My favorite recipes are ones that are forgiving and relaxed and that is usually determined when I can substitute, forget, or alter the recipe to my needs as needed and this RECIPE FITS THE BILL!!!!
It has become one of my favorite recipes, it now will love forever among the generations to come!
I like to use a combination of wheat, coconut, amaranth, buckwheat, and sweet sorghum flours in my baking. And my flour mixture worked perfectly in this recipe both in texture and taste. But I only added about 2 cups of the flour and baked it for only 15 minutes and it was WONDERFUL!!!
I live in a small town where vegan butter isn’t really available. Would using regular butter affect the recipe?
It would work fine!
These look delicious! Think I’m going to try making them this week. Do you think spelt flour or whole wheat pastry flour would work as substitutes for the all purpose flour in this recipe? Thanks!
Yes! I used half whole wheat pastry and half unbleached all purpose. But i suspect you could sub spelt for the AP. Good luck! Hope that helps.
This recipe calls for 1 packet of instant yeast, but I have a package of it equaling 1 pound. Can you tell me what that 1 packet would measure out to? I’m really looking forward to making this, and I’m attempting it with gluten free flour too!
1 packet of yeast would be 2 1/4 tsp
Did you end up making these with gluten free flour? I really want to try but I’m nervous about which flours/ all purpose blend to use! If you made them, may I ask how you made them gluten free, and how they turned out? Thanks!
Just make sure you are using baking yeast, not nutritional yeast. I don’t think baking yeast comes in 1 pound packages.
Actually, I buy my yeast for baking in bulk 2 lb packages at time. I bake a ton using yeast and its so much cheaper in bulk!
I absolutely love cinnamon rolls! Since I’m too lazy to make them myself, I always buy store brought cinnamon rolls :) It looks like I’ll have this recipe soon, just wondering, do we really have to use almond milk? Can you just use soya milk or low fat milk? Will it make a big difference? Thanks!
This recipe is seriously life changing, I’m going to be making these all the time now. THANK YOU!
yay! so glad you enjoyed them, Natalie! Thanks for sharing!
I found this recipe (and blog) on Pinterest, and wahoo! These rolls were great! In case anyone finds this useful, I made these with 100% whole wheat flour (sifted to get some of the extra bran out), coconut milk, and dairy butter. Personally, I like my cinnamon rolls ooey gooey, and the whole wheat dough could have taken twice the swirl filling, but I didn’t think of it at the time. When I get more AP flour, I’ll be making these again probably 50/50 AP/WW or 75/25 AP/WW because CINNAMON ROLL DECADENCE. I’ll also try coconut oil instead of butter. Once the rolls were set up in their pan, I put them in the fridge overnight and they came out wonderfully.
Thanks for the fridge tip! I’m making these for Christmas morning. I’m thinking about making a pumpkin pie-ish filling, nutmeg & cinnamon in the dough, and a homemade cream cheese frosting. They won’t be gluten free, but I’ll sit through pain for some amazing rolls!!!
Lovely! Good luck, Deb!
These are fabulous. Though I did not use vegan products, they turned out amazing. This recipe gave me my best cinnamon rolls yet. These rolls were good fresh out of the oven as well as the next day.
This is my go-to recipe for cinnamon rolls now.
Many thanks!
Yay! so glad you enjoyed them.
now off to make me some medicated vegan rolls :)
Hi, I want to try these out tomorrow and was wondering if I could make the dough mixture tonight to allow to rise then maybe store in the fridge after the hour until the morning then finish making them.
Should that be fine? or should I store it a different way?
Thank you in advance!:) can’t wait to try them! I’m super excited!! haha
Hey there, I put mine in the fridge the night before baking and let them rise about thirty minutes while the oven was preheating. They turned out beautifully! However, I was short on time and next time I would let them rise a little longer, maybe an hour.
For the person who asked how much yeast in a packet, I used 2tsp active dried yeast and it worked out well.
You should put an asterisk up with the Almond Milk on the ingredients list. I made the mistake of using dairy milk and after reading the baking instructions I noticed your note. I could have easily scalded the milk but didn’t know I had to. My rolls ate headed for the oven although not as doubled in size as I would have liked. Thanks for the recipe.
The recipe calls for 3 cups all purpose flour. Can you substitute equal parts GF flour? Thanks!
It doesn’t work that simply with cinnamon rolls. They’re a little more tricky to make GF. I would honestly recommend checking out a GF-specialty blog for their recipe OR just giving it a shot! If you do, let me know how it goes!
Will these freeze?
You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown.
Will it affect they way they turn out if you were to use normal butter?
I don’t think so, but check the comments as I think people have had success doing so!
I made these with whole milk and sweet cream butter they came out great!
They didn’t turn out fluffy but had hard outside. However, they were sooooo delicious :)
since i am vegan, i am treating my boyfriend a lot with fresh bakery. we really love your recipes a lot, today i will make the cinnamon roles and bake them fresh for breakfast tomorrow.
guess what, we got visitors late at night and so i baked the prepared rolls already midnight – everybody was amazed with them. so i made another pan of them for today’s breakfast; and yes, they are gone also already… thank you so much for the quick and easy recipe how to show off my baking skills :)
I had good results, and I liked the way they turned out, but I have one suggestion: although you mention that the Earth Balance is divided, and then detail it in the methods, it would be more consistent to list those measurements in the ingredient list as you do with the sugar. I am mostly to blame for this, but I did roll out of bed and start baking, adding ALL the Earth Balance into the dough at once. I read the recipe through when I found it, and again when I started baking, but my early morning addled brain could not conceive of how much fat was going in all at once. Yes, my innate inner-baker was raising an eyebrow, but the rest of my brain was too asleep to really think it through.
Just a suggestion.
I love Love LOVE this recipe! Absolutely delicious!! Made them a second time this morning and added cranberries. Yummm!
just made these and they’re baking in the oven!! They smell delicious!!
I absolutely love cinnamon rolls but have always been intimidated by the process. I made these last night with my 8 yr olds help and they were fantastic. Thank you so much for the recipe.
I made these today and they are so easy to make.. if I can manage it anyone can! They are delicious and I can’t wait to try all your vegan recipes. Thank you for showing me that there are LOADS of nice things I can enjoy on a vegan diet!
Your recipe seems very delicious. I wonder if i can replace almond milk with soymilk.. Have you tried this combination? Also,can i use bread flour instead of all purpose flour?
I used original coconut milk and they turned out fluffy and great. Typically, when i’m baking sweets, i only pay slight attention to the milk i add and it always turns out about the same with only a slight change in taste. Of course, if you’re baking something that won’t taste good with vanilla, you don’t want vanilla flavored milk… so within reason you can use whatever milk you have. Just pay attention to how sweet it is. :)
What is the recipe for the frosting! I don’t know what concentrations of almond milk and sugar to use! thanks! :)
I think I used about 1.5 cups powdered sugar, 1 Tbsp melted vegan butter and a splash almond milk. Add more powdered sugar to thicken and more almond milk to thin. Hope that helps!
Heyyyyy! I freakin LOVE this recipe!!!!! BUT, I just learned that I am gluten intolerant and I was wondering if there is any way to make it gluten free? Like substitute the flour for something else? Any recommendations?
P.S. You guys are AWESOME!
These were simple to make and very tasty.
It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.
I really want to make these! But I was wondering if I could replace the sugar with xylitol or stevia. Or could I just omit the sugar entirely?
Awesome recipe! I would love to make it in my home. I like sweet food and I like to know about the sweet food recipe.
I tried these today after not having cinnamon rolls for 6 months due to my little one being dairy free….that were simply amazing and I’m loving the other recipes on your site. I am not a vegan, so for them to taste good to me…they must be amazing!!!
Ah, thanks Kelly! So glad you enjoyed them!! xo
If making for the next day, do I allow them to rise a little more before putting them in the fridge as you do while preheating the oven? Or should I put them in the fridge after covering with plastic wrap and then do the second slight rise the next morning? Girls weekend in a few weeks and thinking of bringing these. Thank you!
Would it be possible to use self raising flour as opposed to normal four and yeast?
you’ve put down the wrong temperature for the oven. its supposed to be 350 fahrenheit not degrees. If it was degrees, it would have been a lower number. messed up my cinnamon roll, what a waste of ingredients.
Suzy! Sorry, for the confusion. I shouldn’t have assumed everyone knew it was in Fahrenheit. In addition for future reference, every recipe on our site that mentions an oven temperature will be in Fahrenheit, as we live in the U.S. Hope that helps!
Suzy, you don’t make any sense. It’s degrees whether it’s F or C… And if you’re anywhere outside the US, I doubt your oven goes to 350 degrees Celsius! (That would be 662 degrees F!!!)
These were good. I did make a few changes though…just to see if they would have more flavor. I added 1t. of vanilla to the dough, used Brown sugar mixed with cinnamon instead of white in the middle, and added 1t. of maple flavoring to the powdered sugar glaze for the top. Oh, I also added some chopped walnuts to the top. They were a success…my kids and husband devoured them. This was my first time making them from scratch…they were easier than baking cookies, or banana bread! Good recipe!
These were wonderful! My non-vegan grandma even said they tasted like the cinnamon rolls her mom used to make, which is a HUGE compliment! Thank you :)
Hi! Maybe I missed something, but I think it would be nice to add the hour of rising time to the total cook time you have listed. At first I thought I would have cinnamon rolls within an hour, but then saw I needed to factor in another hour of rising time. These babies seem worth the wait, though–thanks for the recipe!
Dear Dana,
I just wanted to say thank you so much for sharing. I just made two batches of these in one day and they are truly SO simple and SO delicious. I definitely foresee these cinnamon rolls bringing my family together at the kitchen table on birthdays, weekends, and holiday mornings where we will undoubtedly exchange laughter and love. I hope you know the wonderful memories you create!
Bernadette
Ah, thanks Bernadette! Thanks SO much for sharing. So glad you and your family and friends are enjoying the rolls so much. Cheers!
Tried making them with regular sweat cream butter and whole milk. They turned out great but a little dry on the outsides. Next time I will try adding a little more milk and use about 1/4 cup less flour. And maybe just a touch more sugar and cinnamon than I had used. Amazing recipe though!
I live in a remote part of Tanzania, Africa where ingredients for such things as cinnamon rolls can be a problem to get your hands on. I have just tried your recipe, and they turned out amazingly well! Thank you for this simple recipe…it will definitely be going in my recipe book. Absolutely delicious……a real winner!
Thanks BJ! Glad you were able to make the recipes despite having trouble finding the ingredients. Cheers!
Would whole wheat pastry flour work in place of the all-purpose flour?
Yes! They will taste a little more hearty, if you know what I mean, but it should be totally fine!
I also WW (pastry) flour, but unfortunately my cinnamon rolls did not turn out so well. I had dough “issues”. I’ve made cinnamon rolls many times using pre-made WW dough from Whole Foods and they have that wonderful soft doughy cinnabon-y consistency (no almond milk or butter added to the dough). These were pretty dense and dry – definitely not “fluffy”. :(
Hm, not sure what exactly went wrong in that case. Next time, if you’re up for it, try mixing all purpose, whole wheat pastry and maybe even a little spelt (which is supposedly better for you) for a better texture. Hope that helps, Rosie!
thanks for the recipe! I cant wait to make them tonight. Im a baker but have always been scared of these! BTW, the complaints make me laugh. Thanks for offering up a great recipe that is FREE to the public. No complaints from me!!!!
Maybe you can clarify. In your recipe, it calls for 30 minutes of prep time, but it takes an hour for the dough to rise? Shouldn’t that be included in your time? It makes it pretty deceiving.
Brian, that’s a good point. I usually only count prep time as ‘hands on’ prep, but I’ll note that in the recipe. Thanks!
I tried this recipe today and they came out AWFUL. I didn’t have any Earth Balance so I used coconut oil. Maybe this was my first mistake? When I started adding the flour, it seemed like the recipe called for TOO MUCH flour. My dough was very dry and flaky. I added a little more almond milk, but it didn’t help all that much. Also, I used a gluten-free flour… perhaps my second mistake… because I can not eat all-purpose (it has malted barley in it- at least the stuff we have in the house does. And I have allergies!). I followed the directions exactly and when I pulled these babies out of the oven, they were swimming in a sea of oil… like all the moisture drained out of them and pooled at the bottom of the dish. The rolls themselves are super-dense and hard. They are dry and flavorless. Icing can’t save them. :( I may try this recipe again, but with a different type of flour… and maybe less flour. I have yet to have any success at vegan baking. Everything I’ve tried to make (bread, cupcakes, cake….) all comes out very dense, yet somehow undercooked. It doesn’t seem to matter what type of flour I use. I’m wondering if there’s something wrong with my oven, if I’m doing something fundamentally wrong, of if my expectations of delicious vegan baked goods are too high. :(
Yeah, making all those substitutions is definitely where you went wrong. Sorry, but next time try and stay closer to the recipe for a better result.
I made these today and they were the best ever! I hate to say it but something’s you can’t make gluten free. This is one of them. I used organic milk and organic butter and let me tell you they were delicious. Sorry. Best part is the no kneading. I have more elaborate recipes calling for French method but these are too easy. Try them anyway for your family I am sure if you can’t enjoy at least you can please others.
It’s not the coconut oil that caused the problem. Perhaps it’s the other substitutions? I used coconut oil, and mine came out with the perfect texture. I even used it before sprinkling on the sugar/cinnamon blend, although I used less than the recipe specified for the vegan butter. I just brushed the coconut oil on the dough that had been rolled into a rectangle until it covered the rectangle and then sprinkled on the sugar/cinnamon mixture. My husband is in the other room, eating his third one.
My prior comment was in reply to Jayne’s concern about the coconut oil. For some reason, it didn’t appear underneath her comment.
I’m a first-time baker who just tried these and they’re delicious. I wouldn’t describe them as fluffy though–and I didn’t use all 3 cups of flour as I found that to be too much for the suggested liquid amount (I used what I had in my fridge, 2% milk, and scalded it). The dough was very pliable but not sticky. Perhaps that’s why they weren’t fluffy? This is my first baked good ever so I’m definitely learning. Thanks very much for this simple, easy to follow recipe. I’ll continue to use the site for recipe ideas.
Did you mean rapeseed oil, not grapeseed oil?
Richard
Nope, grape seed.
Easy and DELICIOUS! Thank you.
Thank you! Love it! xox
I made these to bring in to work for morning tea, I was a bit hesitant that they wouldn’t get eaten because they all know I’m vegan and accurately assumed that the cinnamon rolls would be vegan, but I’m guessing by the almost empty container (and the people dropping by my desk to say how good they are and asking for the recipe) that they are a hit! So happy, Thank you for yet another fabulous, easy recipe.
Woah! I was not expecting such short ingredient list at the end of that post!! They’re even vegan! Weekend project? I think so.
So glad I can eat gluten. Good stuff. Food of the gods! Your rolls will be Sunday’s breakie. Thanks.
Made them today and didn’t even had time to take the picture as they were eaten so quickly! Been waiting to post a question but then from one of the comments I understood that I’ve made a mistake myself! I was so preoccupied about replacing Earth Balance (we don’t have it here and I didn’t want to use a random hydrogenated margerine) that I didn’t notice that it was divided. I’ve replaced it with half a cup of coconut oil and applesauce and the dough same out so liquidy and sticky that while kneading I had to add a lot more flour. Despite that, they came out great, very breadlike, with a nice crust and soft inside. So I don’t know if the reason for stickiness was my use of applesauce or just the fact that I’ve added to much of it, but I’ll definitely make them again!
Amazing recipe, thank you! Love your website. Exceptional!
Thanks Suze!! xo
Well I spent the last hour trying to get the yeast to activate. 1st attemp followed directions using coconut oil.. Maybe the mixture was too hot and killed the yeast. 2nd attempt followed directions using coconut oil. Very careful that the milk wasn’t too hot. Still didn’t activate. This time I’m heating milk alone …. Will let you know.
Well that was a fail . not sure what went wrong. I’m out of yeast now so my babies are not going to wake up to warm cinnamon rolls for breakfast.
Hello Dana,
How was thw sugar glaze made? I lile the thin consistency of yours. Mine happens to come out thick as I add some flour to thicken the mill and sugar. Please tell me how you made the glaze as I do not see a recipe given.
Thank you ina advance :-)
Hi Dola! I melted 1 Tbsp vegan butter and added it to about 2 cups powdered sugar. Then I added almond milk a little at a time until pourable. Hope that helps!
Has anyone tried substituting other flours, like buckwheat or coconut flours?
Bonnie, I think you can substitute in a mix of other flours (like the ones you mentioned), but I’d still recommend adding in a little unbleached all purpose OR whole wheat pastry as a base or they’ll end up too tough. Hope that helps!
5 stars! I loved this recipe! The cinnamon rolls were yummy. All my non-vegan friends and family loved it and it didn’t last for a day! I’ll definitely be making these again soon.
These look incredible… I know I’ll be making them soon!!
These look amazing. Your intro definitely has me sold. And thank you for explaining the WHY’s with the recipe, so often I read something in a recipe (like: let the milk and butter cool before adding the yeast), and I’m like, is that really necessary? And I skip it (because oops I’m lazy). But having the explanation there (too hot will kill the yeast!) makes it make sense! Maybe I should take a science of baking class or something.
I just love the simplicity of this recipe. I used full cream cows milk and butter and 1/2 cup less flour. My cinnamon rolls were devine decadence. Thanks Dana for an amazing recipe!!!!!
I failed! :'(
Instead of instant yeast I used quick action yeast (I couldn’t find instant and I thought it’s the same thing) and sweetened almond milk instead of unsweetened. The dough became too sticky and hard to work with. The end result was really fluffy blobs instead of rolls and they are way too soft.
I also somehow failed with the icing (it was transparent and not thick enough)
This page would be better if you:
1. Skip the blog entry or post the recipe at the top of the page.
2. Post a recipe that has normal ingredients that most people have in their houses, not certified organic/vegan stuff
This page is puuuurfect as it is :) You know it is very easy to find other food blogs with “normal” ingredients.
That’s just the thing, I wasn’t looking for a blog at all, I was looking for a recipe. I had to go past several pages of blog entry only to find it was an organic vegan recipe. Anyway, I’m entitled to my opinion and you yours.
The beauty of any good blog is the wide variance of audience, tastes and opinions gather to garner their bravery or inner adventurer and try something new. There are websites and blogs galore with dated, less healthy and far less wholesome ingredients.. This dear Jeremy, is not one of them or the majority of us would never be here! This blog is among the best on the web in it’s genre and for the very reason of which you complain.
Just because something is vegan doesn’t automatically make it healthy; indeed I would laugh if you said that cinnamon rolls were healthy.
Looks delicious! Just wondering — do you think I could do everything but bake them the night before, and then just bake them in the morning? Not sure how that works with the lifespan of the yeast and all that jazz…
I’m wondering this too!!
I LOOOVE this recipe! I always do little adjustments, and they turn out amazing every time!
I added pumpkin spice, nutneg and ginger to the cinnamon that I sprinkled on the flattened dough last time. Amazing!
And this time I’m adding a little extra butter, chopped walnuts and vegan chocolate chips. I have the yeast on the milk/butter mixture now and I can’t wait for this batch!!
Whoop! Thanks, Haileigh!
omg I just tried these today and i loved them. i had my roommates and some of my lactose intolerant friends and boyfriend try them and they were in heaven!!! thanks for this recipe. way to make being vegan just a little bit easier! :)
Yay! So glad you all enjoyed them, Bria. Beautiful name, btw!
At first I was skeptical, because every home made quick rise cinnamon bun recipe I’ve ever tried has always tasted yeasty, but this is amazing! It tastes like something you could buy at a bakery. I really can’t believe that they are quick rise and vegan with so few ingredients. 10/10 would make again.
Thanks Emily! SO kind!
vegan with yeast??
I have put off making cinnamon rolls because they’re a lot of work and time, but when I found this easy recipe, I knew I had to try. I live in a dry climate, so getting yeast to rise can be hit or miss. Luckily, I found an awesome tip online, to warm your oven up (I did 200 degrees) and put a pan of boiling water at the bottom of the oven and put the dough in a glass bowl on the center rack to rise. My dough more than doubled in size! I followed the recipe exactly and added a cream cheese frosting to top it off. My rolls turned out amazing and my coworkers loved them! Definitely adding this one to my recipe book!
Made your rolls the other week – apart from rolling up from the short end of the dough ( so I got 5 very large rolls) and trying to do 4 other things at the same time, they turned out very well. Changed the filling to chopped pecans and chocolate chips for OH (who is not over-fond of cinnamon) and they went down a treat.
Didn’t keep for very long, but – oh dear – we’ll just have to eat them within 24 hours
hi just wanted to to know if i could substitute almond milk with soy milk if it would change the outcome results in any way ?
Nope! It should be fine.
I am planning to try this recipe….only with apple butter and cinnamon. While I don’t stick to strict dietary rules, I do enjoy eating healthfully. There are many recipes on your site I plan on coming back to!
I was skeptical, but they turned out great! They have a nice fluffy inside and that slightly crisp outside that I’m always craving from other cinnamon rolls. I’ve made them twice now.
I found the instructions to be kind of… sparse. Maybe cause I’m a bit of a n00b at baking. The first time it caused me troubles but the second time around I went troubleshooting and round’ me up a buncha troubles (and solutions).
3 cups of flour is quite a bit, and as many have said 2.5 c. is as much as they could use until they couldn’t stir anymore. Heads up: the other 1/2 cup will be used in kneading and rolling out and coating your hands to keep the dough from sticking. If you try to force in the full 3 cups like I did, you’ll end up with them being a little too…. bready. The recipe also left me asking “what size rectangle?” and “how thin is thin?” and “how much time to let them second-rise?” and other such quantitative specificities. Answers, respectively from my observation: like a 1:2 ratio rectangle; about 1/3 to 1/4 inch thick; about 20 minutes ideally.
If you’re not making these vegan… A great addition to the world’s easiest cinnamon rolls is the world’s easiest frosting: 1/2 a can condensed milk heated over low-med heat and stirred until it thickens, about 7 min. Comes out like ooey-gooey Pillsbury frosting rather than cake frosting.
Lol. I love how it emphasises that this is a vegan recipe and then it’s like “It should be warm but not too hot or it will kill the yeast.” Omg, I love vegans. Anyways, thanks so much for the recipe, I will try this as soon as possible.
Yeast is a bacteria and not a living organism. Most vegans consider yeast to be vegan.
The best home made cinnamon rolls ever ! You can do these with your eyes closed (almost!). Thanks a lot for all those amazing recipes !!
Love the recipe! Do you think you could you use coconut oil instead of vegan butter?
I do!
How about margerine? :P
I really enjoyed this recipe! This was my first time making cinnamon rolls, and I wasn’t brought to tears at all!!
I did modify the filling, as well I used whole wheat flour (which I probably won’t do next time, as I wasn’t a huge fan of the flavour it gave my buns). For the filling I used about a half cup each of butter and brown sugar, and about 4 tbsp of cinnamon and spread it all over the dough before rolling, as well spread whatever remained on top of each bun once in the pan.
I ended up using a recipe off the food network website for the icing, as I hadn’t planned on making icing but the buns turned out slightly dry.
Overall, this was the easiest, least intimidating recipe I have ever come across for cinnamon buns and I will definitely being using it again and again!!!
Yay! Thanks for sharing, Kelsey! Glad you enjoyed it.
Is there any potential to make these gluten free? We have gluten allergies in our family now and I’m new to baking with gluten-free ingredients. I’m not sure of conversions, additions, etc. Thanks!
I tried making these gluten free a couple of days ago — big mistake. I used rice flour with mine but it couldn’t stick together — when you get to the step where you have to actually roll the dough, it just crumbles apart.
You’d have to find something to make the dough stick together so you can roll it.
What would happen if I made the dough the night before and froze it or put it in the fridge? Would I be able to thaw it the next morning, cut and bake?
Can’t wait to try these on Christmas!
Its Halloween, almost midnight, hubby has a cold, all he wants is a cinnamon roll! I googled recipes and found this one, I had all the ingredients so I figured why not. They are in the oven now and look and smell amazing!!!! Thank you!
Yay! Hope you enjoyed them, Rebecca!
Tried it yesterday and… today I’m goning to make these fluffy little guys again. I <3 this reciept. Thanks and greetings from germany.
These are incredibly delicious and way easier to make than I could have imagined!
This recipe is amazing! My cinnamon rolls turned out great. I used maple syrup instead of icing and I put pecans on top! Yum.
Lovely! Glad you liked it!
just finished making these … with a rum glaze
super easy and uber delicious!
I tried making these with cup4cup flour. They were horrible, extremely dry, and they didn’t rise at all.
I haven’t tried to make these yet, but I was wondering, if I use a gluten free flour, do you think they will turn out the same? We love baked goods but when you are gluten and dairy free your options are somewhat limited.
It’s definitely not going to turn out the same, but it’s worth a shot! Report back if you do!
Wonderful! What a clear, concise recipe! I think I’ll use sweetened condensed milk and regular butter but I am very excited to try this. Plus, it seems like a fun and safe enough recipe to try out with my younger siblings. Thanks you for this :)
i was planning to make these for a potluck brunch tomorrow. do you think i can make them and refrigerate over night before baking? or would that hurt the yeast/rising process?
i made these – the best so far very close to cinnamon rolls from starxxxxx..
Your cinnamon rolls look great, but i don’t plan on making them. but they look delicious.
Hi!! Can I know if I am able to replace all the butter with applesauce? If i do that will I have to make any changes to the recipe? And can i use brown sugar, and use sweetened almond milk?? Thank you!! Really hoping to make this recipe!
Any tips for making these a few days ahead of time and then warming up in the morning? Do they freeze well?
Thank you so much, Dana! I sat wide-eyed at your recipe for the cinnamon rolls several months ago and decided I HAD to make these. Unfortunately, I kept forgetting the instant yeast every time I went to buy groceries! Then yesterday, the heavens played a siren as I strolled down aisle 7. I knew my time had come. Today is the day the deliciousness came together. The rolls are absolutely blissful!
*Tip to others: If you’re in a cold kitchen (especially in a the fall/winter time in NY/NYC) like me, the dough may not to able to rise even after an hour. To combat this, if you have a large pot or a flat bucket, fill it with hot water so that the covered bowl with the dough may sit in the water and stay warm. The dough should rise after this trick.
Thanks for sharing, Chloe! So glad you enjoyed these. Cheers!
I made the dough and rolls yesterday and baked them this morning for company……..awesome cinnamon rolls…….everybody loved them…….can’t wait to make them again……this recipe is a keeper….:)
making these in the morning before we sit down to watch the Macy’s parade!!!! I am a real-butter lover BUT am going to follow your exact ingredients, I purchased all organic. fingers crossed!!!
Yay! Hope you love them, Ama!!! Perfect Thanksgiving day Parade-watching food. xoxo!!!
Would it be alright to substitute the vegan butter for regular butter?
Health store closed due to holiday.
I only have regular 2% milk in my refrigerator right now, can I use that for a substitute? I have everything I need to make this, and I don’t want to go to the store just for a carton of almond milk. Would love to make it because of all the positive reviews :)
I used regular milk and it worked just fine for me.
I just made this recipe for my family for Easter Sunday and they are DELICIOUS!!!!!!!!!!! Thank you for this! :)
Made these last month as per written recipe with TREMENDOUS success and was shocked because I’ve never ever been successful at proofing dough. They were fantastic.
Tonight I made them but substituted Cup4Cup flour and they are decent. Definitely not the fluffy texture, but flavour is spot on and icing hides some of the density of the GF flour. Will absolutely make them again, both ways. Thank you Gina!!!!
Thought I followed the recipe but I was not happy with results; based on all the favorable comments, I must have done something wrong-did not use vegan butter, whatever that is but don’t think it should make a difference in outcome. Problems were not enough cinnamon flavor, not sweet enough and they didn’t brown properly. Also, on the page itself, don’t like all the preamble to the recipe; a picture or two is good but too these are too many with too much other verbiage, but that’s just me. Will try again making adjustments i.e., using more of and blending brown sugar and cinnamon together then layer heavily on dough, refrigerate dough after rolling but before cutting, may increase baking temperature. It is easy though!
Is there anyway to make these gluten-free?
Check the comments! I believe some people have successfully tried it. Haven’t attempted it myself though so I can’t comment!
So easy and so damn fluffy! Thanks for the life-saving recipe.
Great! Thanks Sylvia!
I’m baking these rolls again tonight. I just can’t stop thinking about them! So yummy.
Not bad…It may just be the way I made them but these were nothing like the typical cinnamon rolls I buy in stores/cafes.
I don’t mean that negatively at all; just want to make sure I’m not making them wrong!
The ones I made turned out very dry and turned stale very quickly. Not sure if I did something wrong but probably (I followed the recipe closely for those wondering)!
Because I live in france we don’t have vegan margarine so I used sunflower oil and a small amount of melted coconut oil, plus a little extra salt I figured would normally be in margarine.
Apart from that i followed your recipe exactly. They turned out better than perfect! Thanks for a great recipe!
Just wanted to jet you know that the process you described to do to the milk is what scalding is.
I would like to know if I could make the dough and freeze then for making Christmas morning. Any thoughts on how I should go about doing this? And would I need to pull them out to defrost and do you think they would rise?
Hi,
I made these the other day and they were delicious. Only downside was the sides were a bit hard. Is it because i over baked them? I took them out of the oven after exactly 25 minutes.
Ahhhhmazing! I found this recipe by chance, and wasn’t necessarily looking for a vegan recipe. We use everything in that recipe, so it worked out well. It was my very first time attempting cinnamon rolls, and these were SO good! My husband isn’t a huge cinnamon fan, and he wanted to polish the rest of the batch off! Thanks for sharing this awesome recipe!!
Absolutely delightful! Had one fresh out of the oven last night. And now starting the morning off right with a strong cuppa Joe and a vegan cinnamon roll. Christmas is in the air!
I had the urge to make these last night but kept the prepared doughs in the fridge to bake for this morning and they turned out amazingly! I baked the first six and well, it was gone in less than an hour.
I just wanted to say that for those who happen to not have almond milk lying around such as myself, I actually ended up using whole milk, and even then, I was short by maybe 3 tablespoons, so I ended up adding water. I also didn’t have unsalted butter, and used the salted and still added the 1/4 tsp of salt. It all tasted great and didn’t compromise the texture and fluffiness of the buns.
Thanks for this recipe!
Thank you for commenting on making them the night before! I want to make them for easter morning! I am going to get them completely ready to go so they can just go in the oven before people get here!
On a side note: We are not vegan, but my son found this recipe a while ago… made it BY HIMSELF (I want to say he was 12-14 yr old or so!) and substituted what we had for what we didn’t… and I have to say PROUD MOMMY MOMENT!!! (I hope mine turn out as amazing as his did! LOL!)
Thanks for an EASY to understand great recipe!!!
How do they freeze? I’m thinking of making them and freezing them ( before baking). That way we can throw them in the oven Christmas morning while we are opening presents . Yummy smell, great tradition.
These looked absolutely fantastic and I dove in on the weekend to try them out. (I used cow’s milk and butter, which worked just fine with the yeast. I don’t mind eating or using either, and where I live, sourcing alternative milks and spreads is much more time-consuming and complicated than minimalist!) Overall, they ended up being a bit dry: I’d prefer them a lot gooier and more luscious. Maybe a second attempt would yield different results – and I did scrimp on the second stage of rising – but I’d also suggest adding more butter/vegan spread and sugar before rolling up. Despite this, thanks, Minimalist Bakers! Your minimalist philosophy, website and recipe ideas are super inspiring. I’ll be trying out further recipes. :-)
Hi Dana,
Thanks so much for this delicious looking/sounding recipe. I have been following your blog now for the last few months, and when I was scheming a new Christmas morning tradition, I immediately thought to look at your blog. The challenge is, however, that my husband and I live in Cambodia (hence the draw to a recipe that will make us feel truly at home) where we have no access to an oven (!). I am wondering, then, if you have any recommendations for making this recipe using a toaster oven and with the possibility of not being able to find the Earth Balance vegan butter (is there another type of oil you would suggest, such as coconut oil?).
Thanks so much for helping us make our Christmas away from home all that more special!
Olivia
Can you make the rolls the day before and just bake in the morning?
Hi Dana, I want to make the dough for these ahead of time and freeze it so I can just take it out of the freezer, thaw and bake, do you know if this is possible? Any tips?
Hey! This recipe looks amazing and i am dying to try it out, so much in fact that I bought all the ingredients. But, turns out I brought yeast that did not come in packets. What do i do????
Just measure out 2 1/4 tsp!
how much is in one packet of yeast?
2 1/4 tsp
During the Holidays I make cinnamon rolls. This year I have become a vegan and the transition has been challenging, especially during the holidays. I have already had to remake my fudge recipe, peanut butter bars, short breads and toffee, and made several vegan dishes for a party we had. So, being able to pull-up this easy and vegan cinnamon roll recipe was a time saver! Thanks you! I can’t wait to try it and have my family try, I usually don’t tell them it’s vegan, but will just call them “Cinnamon Rolls”.
Yay! Hope you all love them, Beth!
We have a tradition in our family of having cinnamon rolls for breakfast Christmas morning. I am a vegetarian and recently became gluten free, so I am excited to try this recipe with all purpose gluten free flour for our Christmas breakfast this week!
Hope it works out! People have done it successfully, but just know they won’t rise and puff up the same. Good luck!
I made these exactly per the recipe as a test run for Christmas morning and they were SPECTACULAR. My husband and I devoured them (and he’s a cinnamon roll junkie—very discerning!).
I did follow a tip I got from another recipe and put the dough in the cool oven with the light on for the rise. That eliminates any cold kitchen problems.
Fabulous recipe, and I can’t wait to share with my vegan parents on Christmas morning!
So great! thanks for sharing, Triona! Glad you enjoyed them.
Oo off to make these for Christmas breakfast. No fuss cinnamon rolls, Yah!
I would love to try these for my son who has gluten allergies. Any ideas on how I can accomplish this?
Finally a yeast recipe that I can do. I followed the recipe except for the butter, and to my surprise I was successful. I have made very good breads and rolls using a bread machine in the past, but I have never had success using yeast without one. The recipe was easy and delicious! Thank you….
Sorry if this was addressed earlier but is the fat completely necessary? I want to try applesauce instead but I know this runs the risk of the dough turning out dry and heavy. I am avoiding added fats, the McDougal plan actually and prefer not to bake with them. Thanks for the simply amazing content always! And that’s all of it too, vegan recipes, photography, gracious hosting and on…. =)
Just made a half batch of these (not sharing, hehe). Very easy recipe. They came out great!
They are so fluffy and tender and lovely. Not too sweet.
Seriously one of the best baking recipes ever! Simple and straight to the point.
Still learning to bake bread — happy to report these turned out quite tasty. Thanks for posting!
I didn’t have almond milk on hand, so I substituted water+carrot juice. (Carrot juice has a little sweetness to it / seemed like a workable alternative). Rolls turned out perfect (and not too orange).
Hi
What gluten free flour combo can I use in this? My daughter has been wanting cinnamon rolls for a long time. Pls reply ASAP.
Thnx
Hoops 4git to ask what is the ratio of powdered sugar (that’s icing sugar or confectioners sugar right?) to almond milk for the dairy free frosting?
Thnx pls reply ASAP.
Made these tonight, added walnuts and used coconut sugar for the filling instead of cane. I didn’t need all of the melted 3 Tbs for the filling. Love that you can customize this or just go or a straight up, no fuss, cinnamon roll. Made the vegan cream cheese icing because it’s my favorite. Ps-I read some of the other posts, love that you haven’t changed your blog style, btw.
Can I make these gluten free? They look delicious!
These came out so good! I used active yeast instead of instant(didn’t realize they were different) and it still rised with no problem! I covered the dough with aluminum foil because I didn’t have plastic wrap and had it sitting in the sunshine. I don’t know if that made the dough warmer and rise faster? anywho- I also didn’t have confectioners sugar for the glaze so I just used 1:1 parts granulated sugar and almond milk over high heat stirring constantly till desired thickness! Will definitely use more cinnamon next time since I didn’t realize it said 1/2 to 1 tablespoon, the – confused me heh (: this for sure will be a new ritual!
Yay! Thanks for sharing, Dawn!
Made them this morning anf they looked so beautiful. I must say that due to my silliness I kinda made them a lil too hard on the surface. They sprang up and really looked great. Must try again one more time to make it softer. Thanks a lot! Loved the recipe! Pray that my fiance loves this coz im gonna surprise her with it!
Where can I get the yeast from? (I live in Australia)
and also how much is in one packet of yeast?
Thankyou x
Hey! I saw that you used the earth balance vegan butter, and I just started eating vegan 6 days ago and I am new to the community. I was trying to figure out where to get some of these ingredients. I looked it up at whole foods, and they have an almond butter one. Is that the same as you are using? Have you tried it? I can’t wait for the day that I look at a recipe and have almost all of the ingredients on hand already! Thanks!
Nope! It’s actually for baking and is like real butter. Whole Foods should be a great place for that. Or most health food stores! I prefer the buttery sticks because they’re best for baking! But in a pinch, the tub works fine.
Love these cinnabuns! I will proudly admit that I made them twice in one week! They are delicious and easy! My boyfriend is vegan, I am most definitely not but I’m the cook/chef/baker in our kitchen so always trying to recreate meals that I love but in vegan form so we can both share the same experience while eating. :) These are the bomb, thank you for this recipe!
This looks amazing! I can’t wait to make them! Could I use stevia instead of sugar? I know someone mentioned something about honey, agave, and stevia, but I was wondering if I could just use stevia alone to sub the sugar. Or could I use coconut sugar? Would it dry out the mixture? Please let me know when you can, thanks!
this looks delish and yes it’s the easiset way!!!! and what a great idea doing this! I will venture out and try the recipe! thanks for sharing :)
I write Christian fiction novels. The current trilogy includes a character who discovers how to make delicious cinnamon rolls and builds it into a franchise. The roll baking is a mini plot along side the main one. I thought it’d be nice to include a cinnamon roll recipe in the novel.
Will you please give me written permission to include your recipe?
Jim
I made the cinnamon rolls today and they were delicious! It was my first time making cinnamon rolls and I found the recipe very easy to follow. I’ll be making these again!
I make these at least twice a week since discovering the recipe (about two months ago.)
Fiance takes them to work, and we have them for breakfast a lot.
Seriously, this recipe is golden.
GRAZIE all the way from Italy: Just had half of them LoL
I have a crazy question here. I’ve got some vegan chocolate chips that I bought to make your chocolate chip almond butter granola bars (which were AWESOME by the way. Just one quick subquestion here: I buy pitted dates and those things are damn hard to process in a food processor. Would you recommend letting them sit in some water for a bit to help soften them up?). Do you think they would be a good addition to these cinnamon rolls? I’m dying to make these and I will this weekend, but I’m always up for putting extra stuff in recipes that I find just to make them a little more personable. If you do recommend them how would I go about incorporating them into the rolls? Just toss them on along with the cinnamon/sugar?
I must add that I am so grateful to have found your website. I’ve recently converted to vegetarianism (and I try to be as vegan as I can be though I didn’t want to give up all my favorite foods at once to avoid going crazy) and your site has introduced me to a lot of new ways of cooking and baking. It’s so reassuring to know that I can indulge in life’s simplest of pleasures without harming any animals. Thank you so much, and keep up the awesome work!
Definitely soak dry dates for 10 minutes in warm water until soft. If you were going to add these to the cinnamon rolls, definitely do it in the filling! Finely chop them and place on top of the cinnamon and sugar. Thanks for the kind words! So much love xoxo
I made these for a dinner night and they were a hit!! I used half all-purpose and half wheat flour and it made it nice and dense. I also substituted brown sugar for regular sugar and used coconut milk. I’d make them again if it wasn’t for the fact that I’m trying not to eat flour. It’s a struggle.
Yay!!
I made these as in your recipie here for Christmas & they were so yummy… Thank you for your work… Since I’ve added a handful of raisins in the filling and then before baking a spoonful of crushed pecans with a drizzle of honey for the topping for each one and oh my gosh they were so good, with & without the addition of the dried fruit & honey nuts… <3
So good!!! I used regular butter and almond milk, turned out great. I love your website and appreciate simple recipes that don’t require 500 steps. Was searching for a cinnamon roll recipe and all of them sounded like complex chemistry class experiments. Then I remembered, oh duh, go look on Minimalist Baker.
Tried making these yesterday and they turned out awesome. Turned out to be the softest of any kind of roll I ever baked. Never thought that would be possible without eggs, real butter, and cow’s milk….
Right? Such an amazing discovery! Thanks for sharing!
Hi,
Since I had no time to make the dough, I made these with good quality homemade pizza dough from an Italian bakery and they turned out just as good as bakery cinnamon rolls. And they remain vegan even with the pizza dough.
Yay! Thanks for sharing.
I’ve tried multiple time to make cinnamon rolls and failed this is the only recipe i succeeded at! And the fact that they’re dairy free (i used nuttelex for butter) means my dad can eat them :)
My boyfriend is dairy free and was mistakenly given a whole lotta dairy in an iced coffee the other day :( He was super sad and ill so thanks for such a great recipe that helped cheer him up a little! Such an easy recipe too! Made it the first time and wasn’t happy (because of my extreme impatience!!!) with the result so made it again this morning and they were even better! Thanks so much!
These are really super easy! This is the second time I’ve made them, and they’re in the oven now :) This time around, I used canola oil instead of Earth Balance in the dough, and they were still very tender. I doubled the batch, and it took a long while for them to brown at all, so finally I took them out at 42 minutes.
Hi, I am in the midst of making these, and I found that when I am combining the flour into the ‘milk’ mixture, that after about 2 1/2 C flour, it seems that it won’t take any more flour… that if I added more flour it would turn into a hard rock. I thought that was strange since you said it would be sticky. This was far from it, so I stopped at 2 1/2. I am wondering if it could be because instead of all white flour, I used 1/2 C Millet flour and 1/2 C garbanzo bean flour ( to add some nutrients). Could that be it? Could I add extra ‘milk’ is this happens again? Thanks.
Can I use bread flour??
Not sure!
Just a quick question about the vegan butter measurements:
You say you use 1/2 cup Earth balance (vegan butter), divided and in the recipe, I see that you have used 3 tbsp in the dough and 3 tbsp in the filling. However, when I look up how many tablespoons are in 1/2 cup of butter, the American measuring system (which you appear to be using, as you’re from Oregon) says it should be equal to 8 tablespoons. What happened to the other 2 tbsp, or did you mean of the 1/2 cup of butter, take out 3 tbsp for filling and put the rest in the dough?
Made mine with regular butter and skim milk(Also made a mistake and put the whole half cup of butter in with flour)Came out AWESOME! Fast and delicious with chili. Had no idea this was a Vegan site till I read the comments.Maybe someday we will do the Vegan thing! Thanks again.
Haha, thanks Randall! Glad you enjoyed them. We aren’t exclusively vegan, just loving baking/cooking a lot of V/GF things!
Just made these and they are heavenly. I used less butter to glaze
Hi! I tried this recipe for my new blog and the rolls turned out amazing – my first successful use of yeast! Check out my post.
Can you use GF flour? My husband has a wheat allergy, and these look AMAZING.
Hi,
FYI for the non vegan (dairy) option…the protein in milk is no longer an issue.
From Red Star Yeast
“It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.”
Regardless, off to make mine with some almond milk. Thanks for sharing the recipe!
I made these today and made a lot of friends in my German class! :)
Funny thing though, I ended up with 23 mini-buns… I guess I rolled it too eagerly.
I’ll be trying them again soon to see if I can get them the right size. Research purposes, you know!
Research, for sure ;D Glad you enjoyed them, Aryane!
I made a half batch, and ended up eating the whole thing! It’s bread-ier (versus cake-ier) than I thought it would be, but still delicious. I followed the recipe exactly and even made the icing to boot!
I wish there was a way to upload photos… I took a great one of the buns.
Ha! I have another cinnamon roll recipe coming up soon. Stay tuned!
I’ll make these tomorrow. I’ve made cinnamon rolls from Pioneer Woman’s website and those frazzle me. Then they don’t rise and then they’re dry. Let’s see how I make these tomorrow. I’ll tag a picture on instagram.<3
I hope you loved them, Stacey!
I made these ones yesterday but they came out not that good (very very small and dry) and they where not sweet enough.
I think the cup system is not working for me maybe.
Can it be that I did something wrong there?
Astrid
Hi! I understand how do you feel. Not with this recipe,but this thing happens to me in others recipes, and I have found is necessary knead for a little longer until the dough is soft. Please excuse me for my english, this is not my mother language.
Made these yesterday and they are absolutely delicious, will definitely be making again. I also sprinkled some cinnamon sugar on top as I just love cinnamon. Had no bother with the rise and was worried they might be dry but they weren’t. They were soft and fluffy and delish. I also drizzled them with a cream cheese frosting.
I wish I could share my photo of these! Just got done making them. I totally messed up big time on some of it when I was trying to let the dough rise (ended up cooking half it in the toaster ove ) but they came out delicious anyway! I made cinnamon bun roll waffles!
I always thought I can’t do something like this, but this time I decide to try to do it, because I have made a lot of your recipes( granola, pancakes, etc) and I know they really works and they are fabulous!! And the last friday I did the rolls, woow I love them!! I use regular yeast and soy milk. Thanks Dana for your wonderful blog and recipes! And happy wedding anniversary!!!
Wow – baked them today with a friend, they turned out amaaaazing! Thanks so much for this great recipe! :)
My very picky, omnivorous B.I.L. said this was the best cinnamon roll he’s ever had :)
Omg they were so good! Also to rise faster cover completely with plastic rap and turn up to heat a put it at a vent. Works great!
I have a friend who has some dietary restrictions and I would like to experiment with these rolls. Have any of you tried oat flour in yeast dough; I’ve only tried it in coffee cake and pancakes (it’s not as cohesive but it tastes good).
I grew up on ground Mexican Chocolate as a filling and it is delicious!
Hi!
These cinnamom rolls seem delicious, but I was wondering if I could switch the almond milk for regular milk and the Earth Balance for butter. Can I do that?
That should work fine! Though I haven’t tried it myself so I can’t guarantee the results. Check the other comments for further guidance.
Ooh I hope it works… I’m not a vegan freak personally, so I hope it works out!
i don’t want to use instant yeast but would rather traditional. How much tradition would i use and would i dissolve the yeast first then add it to the mix?
Same amount.
“They’re complicated, difficult and time consuming.” -Accurate description of this recipe.
“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. ”
Heating the milk to 110 degrees is pretty complicated, difficult, and time consuming. Definitely rendered my yeast ineffective. Also, this recipe necessitates letting the dough rise twice so you’re actually quite dishonest in your description.
Dough did not rise. I won’t bother with this recipe again. Next time I want a desert I will look one up from a reliable recipe site so I know that it will be as easy as it claims and that it will taste good. Embarrassing.
This recipe is absolutely divine. It was my first time baking anything from scratch, and it turned out absolutely amazing. The Almond milk renders amazing flavor to the rolls. Thank you for this sharing this fantastic recipe. Mind-Blown. :)
Wow these cinnamon rolls look amaze! Cant wait to try them! My family is LDS aka Mormons and we do these every year for general conference.. Never tried these, and frankly, we are 2 days behind of making these! So… Do you have a recipe for the glaze? My family isn’t vegan or anything, so I hope the glaze isn’t… Also, can you freeze them or something and heat them up for a insta-breakfast? And how much does a packet of yeast measure up? And.. Last question…. Can you sub the almond milk for normal milk and the special butter for real butter? Thanks!
-Bri
There’s a glaze recipe there at the bottom. Here’s one for a vegan cream cheese frosting. You can freeze these by putting them in the freezer well covered/sealed just before the preheating the oven step. When you’re ready to bake, set them in the fridge the night before and let rise/thaw while preheating the oven. Bake as instructed. 1 packet yeast = 2 1/4 tsp. I think you can make those dairy subs. Good luck!
I’m interested in making these but would love to add some nuts to it!
Has anyone tried making these with almonds in the middle? :)
I’d think that would work well! I would recommend slivered almonds or even sunflower seeds or crushed pecans!
I ended up using slivered almonds and it was perfect!
An amazing recipe! :)
Tried this recipe. It was excellent. I used normal milk and normal butter. Still was a great success. what are the measurements to make the frost (,powdered sugar and almond milk )?
I would say 2.5 cups powdered sugar and 2-3 Tbsp almond milk! It’s flexible. Also, adding in 1 Tbsp melted butter is a great way to make it creamier!
Can you make these the night before and keep them in the fridge then pop them in the oven in the morning???
Yes! Just cover them with plastic wrap and pop them in the fridge. Then bake as instructed in the morning!
Hi Dana!
I just wanted to say I made these Cinamon Rolls TWICE! and they were INCREDIBLY FLUFFY and DELICIOUS! I adapted the recipe the second time around and added my own Apple, Raisin Cinamon filling soaked in the juice of a blood orange. It turned out amazing! Here is the link to the recipe if you would like to see, I also linked back to Minimalist Baker.
http://www.yourwellnesstogo.com/cinamon-scrolls-lifes-meaning-happiness-purpose/
I combined the recipe in talking about my thoughts about life, happiness, and living a purposeful life. I think baking the Cinamon Rolls helped me make sense of my thoughts during the process of rising, rolling, and baking it. I also wanted to say a big THANK YOU for making the food photograph school. I purchased it a few weeks back and I am learning so much about food photography. Thank you so much for making the lessons in bite size pieces, digestible, and easy to understand. My food photography has improved so much because of your lessons!
Thank you! <3
Hello Dana!
I’ve been checking out your website on and off for a few months now. I love your site! You are so adorable and I love that you invent EASY as well as yummy GF recipes. My son was diagnosed with CD in Aug. 2014, one month after his 6th birthday. He’s already soooo picky so eliminating gluten has been a big challenge for me. He doesn’t like oatmeal and I’ve only had GREAT success with one other GF cookbook so far, and a handful of other websites like yours. The rest I’ve felt like were either a waste of money, time or ingredients. Some of the ones that are great are either super labor intensive, require a TON of ingredients, time or all three!
I love how simple yours are. I’ve made your buckwheat pancakes which were awesome and your chocolate chip oatmeal cookie dough pancakes which are amazing. Since my son doesn’t love oatmeal he wasn’t in love with those. But my husband asks for them all the time!:) Sometimes I can disguise oatmeal for my son, which I love doing, like in breads, because I like to give him whole grains and not just super starchy flours. I fully intend to try your GF, one bowl banana bread with the oatmeal next!
My question is this: do you have a GF substitution for the easiest cinnamon rolls? They look delicious and I’ve not been brave enough to invest time or the energy in other GF cinnamon rolls yet. I have so much confidence in you though, that I’d totally give yours a try immediately! I was an avid baker with the more traditional, gluten-containing flours but learning to bake without gluten has been like learning how to bake all over again!!
Last, one great tip I’ve learned from one of the cookbooks I did not care for was using superfine ground rice flours taste so much better for those of us who have a sensitive palate and/or are just picky! It’s been game-changing in my opinion. Especially for those of us that can still eat gluten and are fully aware of the grittiness that comes from the less finely ground flours.
Anyway, thanks for any help and thank you for creating amazing GF recipes!
Sincerely,
Nicole
Tampa, FL
Is is possible to substitute coconut oil for the vegan butter?
I am a HUGE cinnamon roll fan but had never baked them before last week. I got over my “yeast fear” many years ago but assumed sweet breads were too hard.
Now I have my second batch in the oven for the other half to take to work. So so so delicious! And just as easy as normal bread!!!!!
Dana! What can I use instead of instant yeast, I don’t have that in my country D:
I made these this morning, but I didn’t use any butter or oil (except for a dab in the pan to prevent from sticking) and I use maple syrup instead of sugar. They turned out amazing!! I topped mine with a maple syrup glaze. Mmmmmm.
Thanks for the recipe!
Just tried making these, they are really awesome! I made them a bit thicker than in the photos, so the buns had less swirls, to keep them fluffy. They taste and smell great! Best recipe I have found so far on the internet.
Your website is an absolute lifesaver for me. I’m a new vegan, of about one month, and I’m so happy to see such an amazing vegan cinnamon roll recipe. You are amazing! Can’t wait til these are cooled off and I can dig in!
So kind!!
If I double this recipe will it work the same?
Yes, it should!
Could you substitute the almond milk with regular milk and the vegan butter for marerine with the same results.
I’ve made these cinnamon rolls a million times before and have never had a problem, however, my sister has recently gone gluten free, and these were her favorite treats! Has anyone had luck making them with gluten free flour? any recommendations for it, like adding extra almond milk? Thanks!
Best cinnamon rolls I’ve had! Simple recipe and everybody loved them. :)
omg emergency.
i definetly wanna try them right now! but the shops are closed and i’ve got no vegan butter left..
is it possible to do this recipee without the butter?
and no, waiting is not an option :D
I’ve heard coconut oil works well!
Can I make these with a gluten free flour mix? Any other alterations I should make?
I tried it first with the cinnamon filling and it was Amazing! The second time, I decided to change the filling and I put a mixture of brown sugar and butter, and added chopped walnut, simply wonderful. Thank you for this recipe!
These are so yummy!
You weren’t wrong when you said these were the world’s easiest cinnamon rolls! Made some a few days ago and will have to make another batch in the coming weeks! Easy + delicious = perfection
Great! Thanks for sharing!!
Do you know if you can make the dough and freeze it to be cooked later?
Yes, scan the comments – I believe I made some recommendations!
These are so simple and delicious!
Thank you!! I’m not vegan, but I can’t have dairy, so the “scalded milk” thing in recipes always screwed me over royally. Great recipe!
We just made these but put a little spin of our own on them The whole house smells like amazing brownies! I can not wait to try them out. Will post our version, inspired by you on our blog when its launched!
Had a major craving for cinnamon rolls and found this recipe. I have to say, I’m VERY impressed. They turned out amazing! I halved the recipe so there wouldn’t be too many sitting around- little did I know they’d be gone in a flash!
Delicious and so easy. Thanks!
Wonderful! thanks for sharing!
Its fantastic that I have been told about your recipes and wonder if any of them have been made with gluten free flour. I am probably as blind as a bat and missed reading some of the ingredients.
I haven’t baked with gluten free flour so I will be experimenting for awhile I think.
Great recipe!! I put cinnamon in the batter itssels as well as in the middle. And used regular butter. Delicious .
Hi, I recently found your site and I love it! I get so happy seeing more and more people doing health-concernd cooking and baking!:)
I’d love to make these cinnabons but I’m wondering if I could replace the all purpose flour in this recipe for a gluten free flour-mix? And also, would it work to use coconut-oil instead of the vegan butter? Id be so happy if you could reply!
Keep up the good work!
Hi Olivia! unfortunately I haven’t tried a V/GF bun yet, so I can’t comment! Sorry.
Hi Dana, I made this yesterday and my piano student loves it. She’s 7 yo and she wants the recipe.
I just made these this morning! Substituted regular butter for vegan butter. I wish I had put more sugar on the inside of the rolls (didn’t measure it out like in the recipe, I just sprinkled it on) so make sure you do that. :D But I compensated with an extremely sweet glaze (confectionary sugar + almond milk + a tiny bit of cinnamon, tiny bit of corn starch). The dough came out lovely and this will definitely be a recipe I try again, and that I reccommend. It took about 1-1/2 hrs start to finish but most of it was downtime.
Picture here: http://i61.tinypic.com/rlau15.jpg
I made these on Sunday and they were out of this world!! I followed this recipe without making any alterations. The cream cheese frosting made so much that I used it as an excuse to whip up another batch of cinnamon rolls. My daughter, friend and I devoured these! They are better than any store bought kind I’ve made. Thank you for yet another amazing recipe!! :)
So wonderful! Thanks for sharing, Sarah!
These are amazing!!!
“I’ll take these into work tomorrow,” I thought.
WRONG! They were so transcendentally delicious I ate all of them. Five stars again!
haha yes! That’s when you know they’re good!
Looks amazing!! I have to do this!!
Will it work with coconut oil instead of the vegan butter?
And can I use coconut sugar instead of regular sugar?
Thanks :))
I haven’t tried those substitutions, but it should work. Let me know if you give it a try!
Thank you for sharing this recipe. I can’t wait to try it out.
These were amazing. I made them with regular milk and butter, but still came out perfect. The dough was soft and easy to work with. I made them twice, once as cardamom buns and the next time as chocolate cinnamon buns. So easy and quick! Once baked the buns were very soft and slightly crisp at the top. Thank you for the recipe!
Wonderful! Thanks for sharing, Namita!
Hi there, can I use spelt flour instead??
You can try, but it will definitely affect the texture and flavor.
So easy and delicious! Thank you! I used what I had on hand: butter and milk. Going to start my own modifications with coconut flour and a butter substitute in the future for a lower calorie recipe.
OMG! These are so delicious! I just made them this afternoon and my husband wants to marry me all over again! And the frosting was truly remarkable!
haha, yes! Glad they worked out so well!
Is it possible there’s too much flour?
On my 2 1/2 cups of flour, the dough just couldn’t take anymore and started to rip apart by the last half cup. I don’t have a mixer with dough hooks, so i mixed together as stated, by whisk, and by hand once it got thick.
Anyways, it’s resting for now. Fingers crossed?
Every dough reacts differently, which is why I suggest to stop adding it when it gets too dry. Only add as much as it takes, which may only be 2 cups!
Oh ok. Sorry i didn’t see the suggestion you made (just the fact that it needed 3 cups). Either way, they turned out, so woo!
These cinnamon rolls are delicious! I was shocked at how easy they were to make! I added a bit of vegan margarine, brown sugar, and extra cinnamon and heated them in the microwave for breakfast and they still tasted amazing!
Thanks for the great recipe!
These cinnamon rolls are yummy! I used 1/2 all purpose flour, 1/2 whole wheat. Delicious!!
I have made this recipe so many times over the past year. It’s perfect whenever I need to take anything into work for a shared morning tea.
Ah, thanks Julia! So glad you enjoy them.
I made these and they were soft and delicious but not too moist. Just wondering how long they keep for?
They should keep for 3 days!
Very easy to make, and far FAR too delicious!
Whoop! Thanks for sharing, Elisabeth.
Does this work if you use regular yeast? I don’t have instant and I can’t make a trip out right now. If I do, how long will it have to rise?
It should – just let it rise twice as long.
About how many teaspoons/tablespoons of yeast are in a yeast packet? I just have yeast in a jar and not sure how much to put in (don’t want the rolls to taste like yeast).
2 1/4 tsp
Can I ask how big the packet of yeast is please?
The packet sizes vary depending on the shop and I don’t want to ruin the other ingredients just by putting too much in!
2 1/4 tsp
I used whole wheat flour instead of regular flour and they turned out awesome. My husband and I loved them and I will be making them again. Thank you for sharing the recipe. :)
Thank you for sharing! I’ve made these twice- they turned out great both times. I love it that these aren’t overly sweet.
Hi there! I wanted to first say I started as vegetarian and switched to vegan a few months ago and prefer it much more! But I did struggle with finding recipes being that I had never been much of a cook. However, since I found your website I couldn’t be happier :) I wanted to make a few recipes my non-vegan family would enjoy as well, and my mom wanted me to tell you your cinnamon rolls were absolutely fabulous! Thanks so much <3
Ah, thanks Lacey! so glad we could help make your transition easier! Best of luck!
Made these for a picnic with my non-vegan friends, and they loved it! :) I substituted coconut oil 1:1 with the butter, and they turned out great. I also used peanut butter and honey instead of frosting. Thanks for the recipe!
Looks yummy, will have to try.
You can make the dough the night before and proof it in the refrig. Next morning assemble and bake.
Wow these should come with a warning! You will eat way too many of them! Really easy, I used soya milk as we don’t do dairy, made them Sunday morning and most will be gone before lunch! Used a icing sugar water glaze for a bit of sweetness, not too sweet and not too stodgy. Bookmarked the recipe for future use. Thank you.
Super easy and super delicious.
Hi there
can I ask you if these vegan cinnamon rolls freeze well ? since I am single and even If I make half the recipie they are still to much to eat at once ! ( not that I wouldn’t want to but then I would have to exercise way more ;-)
had them yesterday on a vegan festival here in Belgium and they tasted like heaven !
Oh.my.word. These cinnamon rolls are de-licious. I followed the recipe exactly and they turned out AMAZING. I am dairy free due to my baby having a dairy allergy, and have really missed delicious treats and desserts, but these rolls are honestly better than “regular” cinnamon rolls. These were so easy to make and absolutely scrumptious.
Hi, just wondering if its possible to make these lovely rolls with gluten free flour? :) x
Hi! I have guests coming to town this weekend. I don’t want to spend 2 hours working in the kitchen in the morning, so with this recipe could I do everything up to the baking and leave the rolls in the fridge over night? Or is there any step I could get to and stop for the night? Thanks for your help! Can’t wait to try these!
Yes! Just let them rise overnight covered with plastic wrap. Then bake in the morning!
I have made cinnamon rolls many times and your recipe is no easier than any other one.
Hey Everyone,
as I live in Austria, when the recipe calls for
‘1 pack of yeast’
what does this equivalate too?
because packs of yeast can be different sizes in different countries.
So it would be super helpful to have it in the form of how many tsp..
I’ve often made things and just used my whole packet of yeast I can buy here but it doesn’t turn out quite right and I think that is because I’ve added to much or not enough yeast- so its not a really good way to go off of.
Also i’m not sure I can buy almond milk, i’m wondering if it is vital to the flavor? as of course it will be very different tasting to normal milk…. Anyone thoughs? anyone tried it with normal milk- does it taste just as good???
2 1/4 tsp
You can use normal milk!
Hey Dana,
I have two questions. First, I’m not familiar with the brand Earth Balance, and I normally just use vegan margarine to substitute butter, but that can be very soft. Is the vegan butter you use a hard butter, or is it soft, even when straight from the refrigerator? I’ve found that some recipes requires the butter to be hard, and I’m afraid this could be one of them.
Second question, instant yeast, is that dried yeast? Or is it a fresh, soft block? And how much is in a package? I’m from Denmark, so ‘a package’ here might differ (:
Thanks for making so many delicious recipes!
I use Earth Balance buttery sticks and they’re semi-firm out of the fridge. I think vegan margarine would work too, though. As for instant yeast, yes it’s dried. It’s a powder! 2 1/4 tsp in one package.
Has anyone ever substituted gluten free flour mixture in this recipie? This sounds great and meets many of our food allergy restrictions only thing is we are also gluten free.
Hello, I am relatively new to baking, (this was my first recipe using yeast) and my dough did not turn out and my rolls did not turn out. The only thing I did different was use Whole wheat flour. My dough seemed dry and didn’t hold together well. I couldn’t get it into a solid ball or roll it out In a solid rectangle. I did question if my milk/butter combo was hot enough for the yeast but my dough did rise. Any advice?
Mine just didn’t turn out. I assume the “milk-butter” was too hot, even though I took the temperature, which read 110°…I’m not sure what went wrong…
I’ll give them a try again, though, because I really want cinnamon rolls, and I hope they turn out better. :)
The frosting tasted delicious. :)
wow, I am learning so much about vegan food!!!!!!!! those look awesome and super tasty :D!!!!!!!!!! do you know the calorie information for these delicious looking cinnamon rolls??? (carbohydrates, sodium, ect)
It’s included below the recipe!
oh I must have missed it, lol :D thank you. I just want to thank you so much, because I believe I was searching for vegan recipes on google , and somehow I found your page. I LOVE IT!!!!!!!!!!! if I didn’t know it, I would think your foods are not vegan (the ones that are ;) you make vegan foods look so good and flavorful. I didn’t know there were so many ways you could make vegan meals. I love your pictures. I love that you included nutritional information. I really just love your site!!!!!!!! I’m thinking about becoming a vegan, I haven’t made up my mind yet lol :D but I do want to incorporate more vegan, possibly vegetarian meals as well, into my eating, but when I found your page you made me want to become a vegan even more!!!!!!!! you showed me a whole new world of food, and I am so thankful!!!!!!!! i didn’t know vegan meals could look like regular food, lol :D maybe I thought all you could eat was lettuce and beans or something ha ha :D do you ever do meet and greets??? im sure many people, including myself, would love to meet you :D
So kind!! Glad you found us, Leah! Thanks for the kind words! I haven’t done a meet and greet yet, but will keep that in mind!
these look amazing Dana! I’m dying to make them and I was going to make a “healthier” version by substituting the sugar for coconut sugar, have you tried this or do you recommend trying it and also I have never baked with yeast and I was wondering if yeast is bad for your health? And if so is there a substitute for the yeast? Thanks xx
I made the rolls for my sis’ birthday this weekend (she recommended your site) and everything turned out great when following the measurements exactly (even the icing) except the rolls were fairly hard after baking–anything I may have done wrong? I also felt like while mixing the yeast/milk/butter with the flour it was on the dry side, but it rose up nicely later on…
Your site is incredible and I can’t wait to try more! Thank you so much!
What can you use instead of vegan butter? :)
coconut oil?
The first time I did them, the dough didn’t rise at all, so the buns weren’t fluffy. The second time (just now), not only the dough didn’t rise (or rose just a bit) but after the supposed “rise” I couldn’t stretch the dough at all ! I finished by putting sugar and cinnamon on top of the dough and putting it in the oven like a pie…
Except for the fact that I used oat milk instead of almond milk, I didn’t replace anything else and followed the recipe to the letter !
What am I doing wrong ???
Sounds like your yeast is expired, or your water wasn’t the right temperature to activate it – too hot or too cold!
Made this for more than 6 times in the past 2 months. works every single time ;)
Yay! Thanks for sharing, Nur!
This was absolutely, the exact opposite of “The World’s Easiest Cinnamon Rolls” recipe, although maybe great tasting( I will never know Because I am much too frustrated and exhausted to try one). Next time, I will leave this to the pros., who probably would consider this a snap, and just eat the “Worlds Easiest Cinnamon Rolls” instead. That I can manage.
Made these this morning. I used half can milk, half water ( sounds horrible but its what i had!) and regular butter in the dough. I used coconut oil to sprinkle the cinnamon sugar mixture on after rolling out the dough. They were delicious! You could not taste the milk sub. I used at all ( which was my worry).
Tip: I also didnt have icing so i used the leftover cinnamon-sugar and a splash of vanilla as a simple syrup (sugar 60/water 40). I poured it over the rolls right out of the oven. I didnt miss the icing. The tops and bottom were sweet and sticky. Mmmm. This will be my go to recipe for cinnamon rolls. Next time i hope to make them with regular milk.
Has anyone tried to let them rise overnight for an easy morning baking?
I usually make vegan cinnamon rolls but they are an adaptation from a dairy based recipe (I use because of the overnight suggestion).
These look wonderful!
Thanks!
WOW! I can’t even begin to describe how happy I am to have found these.
My non vegan partner has always loved cinnamon rolls from when his mum would make them. I made some for him with disappointing results before, but these…
I’ve just been told they’re the best thing I’ve ever made! And that they’re better than his mums, although naturally that’s got to be our secret ;)
To have been able to make a vegan version so we can both have them and that it stands up to that is awesome. So excited, thank you!
So easy! So good!
Dana:
Do you have any pointers/tips on the following?
-Everything turned out great when following the measurements exactly (even the icing!) except the rolls were fairly hard after baking. I used a glass (Pyrex) baking dish.
-While mixing the yeast/milk/butter with the flour it was on the dry side, but it rose up nicely later on.
Thank you!
Hmm, so odd! Did you change any of the flours? Or, did you add maybe too much flour?
These turned out great! It’s a rare treat for us to have cinnamon rolls, and so happy these were not only super easy but very easy to eat as well.
Did make a few changes – used whole spelt flour with 1 T VWG. Coconut oil in place of the veg spread.
Coming from me, a person with no sweet tooth, this is funny, but would have liked a bit more sweet kick to these. Maybe the frosting would have fixed that?
Love to hear your changes! Thanks for sharing!
I saw this recipe and knew I had to try it. Perfect for lactose-intolerant people :) I prefer the taste of cashew milk so swapped it for almond milk, and these were a huge hit. My coworkers couldn’t tell they were vegan and the dough is so light and fluffy – way better than what you can buy in a can and bake. These are not too sweet but feel like a real treat.
I really want to make these but I can’t eat gluten at the moment, can I sub the flour for oats? Or something else? Thank you
Hi! If I use real butter will it kill the yeast as well?
No, you should be fine!
Will these be good if frozen and then reheated a bit? Or only fresh out of the oven? I need to make something ahead and freeze for when my dairy and egg-sensitive granddaughter comes to visit.
I think they should freeze! Scan the comments, as I’m pretty sure people have had success with this.
My recipe came out like bisquits, help. Dont know what I did wrong.
So odd. Did you change anything?
Yes i used regular butter and flour, i think i know what happened i never kneaded the dough before after i mix3d everything. I will try again tomorrow. I will keep you posted.
I’m not a morning person but want my guests to have these rolls in the morning. Will they be good if I prepare them without baking and leave in the fridge overnight?
This recipe looks amazing! Has anyone made them gluten free by just substituting the regular flour for gluten free flour? Or doesn’t that work? I’m new to the whole gluten free baking thing.
Seems like from the comments above it doesn’t work, just by substituting the flour for gf flour. Gluten free baked goods tend to become dry and brittle, so it needs an additional binding agent. Or cooked less time.
I wanna try to adapt them soon.
Hi there,
I’m not sure if I misread something….but how is it possible for the tiny amount of milk and butter to take on 3 cups of flour? Even gradually. By the time I got to adding 1cup of flour the mixture was crumbling to bits and wouldn’t take on any more flour.
Thanks,
Alec
Hhhmm I added the flour 1/2 cup at a time, completely incorporating it before adding the next 1/2 cup, using a glass bowl and a silicone spatula, I was able to add the entire 3 cups into the mixture.
I am so tempted to make these v/gf. Haven’t had a good cinnamon roll since going dairy free and gluten free! Might have some ideas to make them work. <3
Hi,
Can you substitute the flour with an all purpose gluten free blend?
I haven’t tried it, but will be testing sometime soon.
Have you tested it with gluten free flour yet :// I can’t figure out what flour to use. I have tried gluten free all purpose and almond but haven’t have any luck yet
If we double the recipe it will only make 2 cinnamon rolls?
Ahh my dough is crumbly and not sticky heeelllp
Just made these for breakfast. Amazing!!
Hello! Can I put coconut or soya milk instead of almond? Or will it change the flavor?
Yes, but it will change the flavor.
Ok, thank you!!
hi! this look amazing cant wait to try it out. I’m from the philippines and we don’t have vegan butter readily available here. Can I use coconut oil instead? and can i use your GLUTEN-free flour for this recipe?:)
You can give it a try!
I made these and they came out a bit more like bread than like buns. My dough didn’t quite double in size. Not sure if it was the lack of a warm spot in my house or if my yeast was no good. Either way the flavor was awesome!
Can you make these with GF FLOUR. My son is Egg, gluten and Dairy free and really would love some type of Dessert for the holidays? These look great without eggs but wondering if Bob’s red mill GF flour will work. Thank you
Can these be made ahead? How long can they be refrigerated?
Thanks!
Yes, they can be made ahead. I would make them up to the point of baking, then refrigerate them. Then bake as instructed! After that they’ll last a few days well-covered at room temp, though best when fresh.
Yikes. I just asked the same question. Please ignore it. Happy Thanksgiving. :)
Is it okay to use active dry yeast?
That’ll work, it just takes longer to double in size. Good luck!
Please respond fast!!! Do you have to serve immediately or can you eat them later.
I want to make these for thanksgiving but I’ll make them 2 hours before.. Is that okay?
Can I use gluten free flour for this recipe?
Looking to make these for our guests who are vegan. I’d love to assemble them through to the last rise and bake them off in the morning. I’ve got a non-vegan recipe that works; but I was wondering if you have ever tried doing this (assemble the night before but bake in the morning) with this recipe. If so, do you refrigerate or just leave out to rise?
It was my first time making cinnamon rolls, and I woke up earlier than normal on this Saturday morning to make them. Though it took time (to wait for the dough to rise), the overall process was indeed easy. I used half brown and half regular sugar, and ended up making 12 rolls. The result was perfect–light and fluffy and not too sweet. My two little picky eaters loved them and thanked me with a giant hug! Will try making the dough the night before and then bake in the morning next time. Thanks for a great recipe!
Just tried this evening the recipe, and I’m much disappointed unfortunately. I was really looking forward to those but they taste like pizza dough (because it says 3 cups of flour in the recipe, instead of 2/2.5). Only good thing about trying this recipe is that it tastes nice the almond milk and I’ve gained strength in my arms. Too bad :(
Can I use whole wheat flour instead of all purpose flour for the cinnamon rolls?
Didn’t read all comments, someone tried the whole wheat flour they say it tasted great .wish me luck first time baking with yeast,will let you know how they come out thanks again!!?
Can you use vegan margarine instead of vegan butter because I can’t find any near me? Thanks :)
Hello,
I’m from Germany and have a realy important question. What is the weight of one yeast cube.
Thanks for your help!
Oh and I bought fresh yeast is this also possible?
Pretty quick to whip up and hit the spot! Yummy!! Slowly but surely showing my family you can still enjoy foods like these with better ingredients. I also added pecans to these.
Could I make these the night before?if so at wait point could I put them in the fridge to bake in the morning?
Thanks!
Is there a way this recipe can be modified so that it is made ahead of time and baked later? Similar to overnight cinnamon rolls that you assemble the night before and bake in the morning.
It looks amazing ! I’m wondering if I can prepare the whole thing in the evening without baking it, put it in the fridge for the night and just throw it in the oven in the morning ? Will it continue to rise in the fridge and ruin the recipe or it’ll be fine ?
Thanks
Could I make these a day ahead for a brunch and bake in the morning? If so, which step should I stop at?
I am dairy/egg allergic. We are doing a big Christmas brunch and was told to bring something I could eat.
Can’t wait to try these!
Whoops! I just read an earlier comment that answered my question. Sorry! Thanks!
I am planning to make these to have Christmas morning, I would love to make them xmas eve and finish off the baking portion in the morning. Have you tried this?
Yes! That’ll work. You just need to make them up until baking, then cover with plastic wrap and refrigerate. The next day, set the rolls on top of the oven while it preheats, then bake as instructed!
Can I make these the day before so we have fresh Christmas morning cinnamon rolls? Anything special I have to do?
Can i freeze these ?
I used the microwave, normal milk, salted butter and am still waiting 7 hours later for the dough to rise, and the consistency was spot on too! So many conflicting comments, I’ll try it again tomorrow………
I’ve tried making these but my dough won’t rise. What brand of yeast do you use, because whatever I’m using isn’t coming out right for anything I try and make.
I usually use Red Star or SAF-Instant.
Made these for Thanksgiving and about to make them for our family’s Christmas dinner. They were a huge hit among both the vegans and non-vegans. Absolutely amazing! They are also good the next morning if you heat them in the microwave! Definitely could compete with Cinnabon, also going to try adding pecans this time per my mom’s request :)
Thanks Angela!! So glad everyone enjoyed them.
These were really good. I’ve tried & failed before to make homemade dough but God in His mercy, caring about the little things made it rise! While it does take some time to get the end product, I am happy that I gave homemade cinnamon rolls another shot…this will be in my oven over & over again! :)
My bread machine just died and I was in a panic because cinnamon rolls are a Christmas morning tradition-so happy that I stumbled upon this recipe thank you!
Of course! Hope you love them, Sara!
Was after an extra festive boost tonight and whipped these up in no time at all. Absolutely gorgeous! Might have eaten 4 already. Oooops!
Looks great! Can I make these ahead of time? If so, how would I serve warm?
Thanks,
Melissa
I love these cinnamon rolls!! However is a there a way to make these the night before and let them rise in the fridge?
I’d love to just toss them in the oven Christmas morning.
Sorry if this has been mentioned before. There are a TON of comments.
Thanks!
I make bread often, and usually knead until the dough is “done” needing to be kneaded! I’ve never kneaded for such a little time as is suggested in this recipe. Why is it different?
Also, I want to add that Earth Balance is definitely better than some other non-dairy butters, which can leave a fake butter taste in your baked goods. Earth Balance tastes more “clean” and “real” to me!
For non-vegans? The best cinnamon rolls recipes contain eggs, milk, and good butter… Lots of it! So if you’re not vegan, I’d say pick a different recipe, such as one published by Food Network! ? Not that this one isn’t good, but those other ingredients do make a difference!
Love Minimalist Baker, btw!!
I’m not sure exactly why, but I’ve found that if you need it too much, it makes these rolls tough.
Thanks for letting me know! I made these for Christmas, and they were great! I did use a little more sugar in the dough, however, because I.. well… I just like sugar on Christmas! :) Thanks for the recipes!!
Could I make these ahead then stash them in the fridge overnight? I don’t want to get up too early on Christmas morning. :)
Is it possible to let these sit overnight so that i can just pop them in the oven the next day? Waiting for an hour in the morning is a recipe to get super hangry! Think it will work?
Can I make the night before ?
Yes, see other comments.
it produced buns that were too hard to even bite. not sure if it’s to do with bake time?
That’s very odd. Must’ve been baked too long.
Could I use Orgran Gluten free All purpose Plain Flour in this recipe? Could I replace the All purpose with self-raising flour instead? Can the cinnamon buns be frozen? Could I use a Coconut Oil Nuttelex?
Thanks a lot for your recipes
Excellent, excellent! My first try at cinnamon rolls was a huge success thanks to your great recipe – many thanks for a new Christmas tradition!
Dear Dana, THANK YOU for this amazing site; we just love all of your VEGAN recipes and this one will be made today. Can you share any of your wisdom around using a GLUTEN FREE flour for the Cinnamon Rolls?? I’ve looked through the comments and must have missed it if previously mentioned.
Again , THANK YOU for your fabulous recipes!!
I’m planning to try Cup4Cup flour…waiting for your reply or anyone who has experienced using a Gluten Free Flour for this recipe. Thank you!!
Oh, let me know how that goes! I haven’t tried cup4cup but have heard good things.
Hi Dana! I LOVE that you have this eggless recipe!! I needed to find an eggless sweet roll recipe for my son, I just found out that as I thought, he is allergic to eggs. Thank you sooo much for posting this recipe! I’m filling it with mashed bananas and topping with peanut butter (his 2 favorite foods)! Pinned this and will be using it again.
this is a really good recipe. I use non-vegan ingredients milk & butter still comes out great. thanks so much.
Cinnamon roll recipes looks wonderful, my daughter is vegan, would love to surprise her with these. Can these be made ahead and refrigerate overnight before baking?
Yes, see the comments above where I answer that question!
mind was too yeasty, i add up to about 2 cups of flour and it was already too dried.
I’m inspired…. Is it possible to prep some of this night before and bake in the morning? I’m signed up to bring in cinnamon rolls to an early morning breakfast and really wanted to try making them.
Yes! Check the comments!
Such a good recipe! However my skill at rolling was terrible… baking skills need improving so I will have to attempt these again!
This recipe looks truly delish – can I ask how much yeast in a packet? 10g? I am in South Africa so not familiar with your grocery store norms.
I used 8 g (I didn’t use a packet but my jar of yeast said that 2 and 1/4 tsp was 8g which is what a packet typically is)
Fuck this, I’m asking Shannon!
Can Maple syrup sub for the sugar and coconut oil for the butter?
My question too about the coconut oil! Did you try it out with coconut oil eventually? Let me know how it turned out if you did, please! :-)
I made these and they were amazing! I’m bringing them to my non vegan friends tomorrow so we’ll see what they have to say. (I have a feeling they’ll love them)
How much yeast is in a packet of yeast? I only have a tin of dried yeast, so will need to measure…thanks
2 1/4 tsp.
I have always wanted to make cinnamon rolls (or any type of bread really, but especially cinnamon rolls) but I’ve been too nervous to try anything involving yeast. This recipe looked simple enough though and I figured I should give it a shot since I had everything on hand – even the yeast which I picked up during the holidays telling myself I’d make cinnamon rolls for Christmas morning but chickened out on. Let me just say THANK YOU. I’m probably way too proud of myself for making this recipe but I’m so happy I did. Not only was it very easy but they are oh my goodness delicious. I made a little powdered sugar/almond milk/vanilla frosting and added pecans to both the frosting and inside the with the cinnamon sugar mixture. Thank you also for helping me get over the yeast fear hurdle, now I’ve opened myself up to making all kinds of breads :D
I saw this and it looked AMAZING, but then it needed almond milk, which I am allergic to. Do you think that you could just use like 1% milk on it or something like that?
Yes regular milk works fine
Once the dough reaches that sticky point and is ready to be kneaded, do you continue to add the flour if hasn’t all been added yet? I only added 2 1\2 c before it got to that point.
Thanks for this! So excited to see how they turn out! ?
Can I use full cream milk and butter? My shop doesn’t stock vegan ingredients and I really want to make these!
Yes! I’ve been making them regularly for months with milk and butter, works just fine. Filling with jam is delicious as well but a bit drier. I’ve added some raisins and walnuts a few times too. I use rapid rise yeast, which you can either mix in with the dry ingredients or “wake up” with the milk. Works the same both ways.
I am a huge lover of cinnamon rolls, donuts, coffee cake – pretty much all of the breakfast baked goods! Having been diagnosed with a dairy allergy and gluten sensitivity later in life, I’ve spent the past three years trying to re-learn how to bake delicious things. This cinnamon roll recipe was pretty darn good. I used Bobs Red Mill 1:1 GF flour mix and I’ll admit, it was difficult to work with the dough. It was as another reviewer commented, very dry and crumbly. It needed a little extra almond milk and if I make this again, I’ll add that extra almond milk in the beginning with the yeast, not after I’ve turned it out onto the counter. I would recommend adding about 1/4 C. extra of the almond milk to help make the dough a little moister and manageable. Frosting was delicious! I used just 1.5C of the powdered sugar and that was perfect. Thanks for the recipe, it was fun to make while being snowed in over the weekend.
I’ve made these a few times using normal butter, vanilla almond milk, and some cream cheese frosting. Delicious. The only issue I’ve run into has been getting the dough to rise (my apartment doesn’t seem warm enough for that yeast), but keeping it in a warm oven at least causes it to rise.
Would this recipe work using honey or jam instead of cinnamon sugar? Has anyone experiments with such things?
I’ve tried these with jam instead of cinnamon- it was delicious but a bit drier, more like sweet bread. In terms of getting the dough to rise, pop a cup of water in the microwave and heat up until microwave is steamy inside. Put the covered bowl with the dough into the steamy microwave and let it sit in that nice wet warm environment until it rises. Rapid rise yeast cuts the rising down a lot too.
Great recipe, I’ve used whole milk, powdered milk with no issues also substituted olive oil instead of butter for the dough part.
Can I use sweetened almond milk (all I have) can these be pre-made and baked next day?
Hey all!
Has anyone tried making these, and freezing them individually before baking?
So that they can be made at a moments notice?
I’d love to make these one of my “make ahead staples” in the freezer! ;)
WOW!! I made these on Christmas and they were AMAZING!! As a vegan, I hadn’t had a cinnamon roll in over 7 years and this was better than I remember. I gave these to my family members, and all of them said they were so much better than Cinnabon rolls or the ones you buy in the store!! Thank you so much for these recipes
Amazing recipe. Just made with oat milk and worked a treat. Thank you!
Can you substitute the Earth balance with coconut oil or (vegan) coconut greek “yogurt”? I’m allergic to soy and can’t find any soy-free vegan butters at my local stores.
I did an experiment.
I used all the 7 ingredients for the first batch of my cinnamon rolls.
The first batch tasted like the regular one and also the texture was on point,.
The next one, I tried using 2 cups of All purpose gluten free flour and mixed
it with 1 cup of gluten free pastry flour. I also had to used 1 tbsp of egg replacer (Bob’s Mill)
and 1/4 tsp of baking powder. I added this coz the flour wasn’t doubling in size and it was a lil crumbly when I kneaded it. After waiting an hour, the flour rose a lil bit.
I added more vegan butter than the given measurement on the recipe.
Baked it the same time….
The result, the gluten free one is NOT as fluffy as the regular unbleached all purpose flour.
The gluten free still tasted good but not as soft/fluffy, it was a lil crumbly like a corn bread/ almond bread.
SO that’s the difference!
But anyways, they were both vegan and learned something new.
Please visit my Instagram: mj_duh_vegan
These were AMAZING! Wow! I’m not an experienced baker by any means, but I was SO pleased with the end result! These cinnamon buns were fluffy and sweet and melt-in-your-mouth delicious. I served them to my boyfriend’s parents and they truly could not believe that I made them (thanks Dana, I think I earned major points!)
Will definitely be checking out more of the recipes on this blog. Thanks for sharing this recipe! I’ll be making these again, no question :)
Can I make the dough the night before and bake them in the morning?
Yes! Check the above comments for how to do so.
Can I substitute coconut oil for the butter?
I haven’t tried it myself, but yes! That should work!
Can I use rice milk or soy milk instead of almond milk? I have a nut allergy :(
Thanks
These are amazing!!! So delicious!!!! I have substituted the vegan butter with coconut oil all around, to die for either way! Thanks for sharing this recipe I have a son with severe allergies to eggs and dairy and these are close to the real thing!
I just made these two days ago and they were absolutely delicious! I used coconut milk and they turned out perfect, tasted just like they were fresh from a bakery. My cinnamon roll craving was satisfied. :) Thanks for sharing the recipe!
What program did you use to edit your pictures in this post? :) It looks so great!
Thank you!
Hi Dana! It’s been a long time since we’ve talked, but I’ve been keeping up with you and your amazing recipes! I just made these rolls with my 3 year old and they are delicious! Thank you for the great recipe!
This might be a long shot that I get a response, but any chance if you know if these can be parbaked then frozen? I’d love to make some in advance, freeze and pop them in the oven for fresh cinnamon buns on a rainy morning! Thanks so much for your help!!
I have done this! I googled parbaking instructions on another recipe and used on this one and it worked out fabulously. http://www.thekitchn.com/how-to-freeze-cinnamon-rolls-and-bake-them-later-cooking-lessons-from-the-kitchn-198123
I use this recipe about once a month, finally decided to leave a comment, because it is a favorite! So simple and delicious:). Usually I use coconut oil instead of earth balance and it works perfectly.
I’m an Aussie and had never had Cinnamon rolls before! I became lactose intolerant just over a year ago and stumbled upon your recipe… super delicious and i’m so glad that I’ve found the recipe, and one that is simple enough that even I can make it! :)
Perfection!! I made these last night and they were amazing! I needed to make dinner and a sweet treat for my hubby that LOVES cinnamon. I made the dough, let it rise to doughy perfection, then I pinched off two knobs and set aside. I proceeded to put together the cinnamon rolls per the recipe. I then left them all warm and cozy on the oven while I used the dough I’d set aside for…wait for it…two mini PIZZAS. BOOM! Dinner and dessert conquered! So I heated the oven to 325°, patted out two pizza shaped rounds, and baked for 5 minutes. I then removed from oven, brushed with garlic butter, added toppings then back in the oven for 10 minutes. Pizza perfection! My husband said that it was the best pizza dough I’d ever made. He loved it and didn’t even know that cinnamon rolls were right around the corner. This recipe is just perfect! The cinnamon rolls were fabulous! Thank you for some seriously great recipes!
That is dlish! Cinnamon roll smell in the morning ahhh
I almost left the page with all the pictures and “selling” of the recipe at the beginning. I suggest putting the recipe at the top so that people can get what they are looking for right away. The recipe itself is great though
Hello! I’m going to make these for my friends birthday this weekend. Do you think white whole wheat flour would work here? Or maybe whole wheat pastry flour?
Thank you! I LOVE your blog- as a vegan, it makes my life easier and tastier. :)
Fantastic Recipe. Looks so mouthwatering that I just can’t wait to have it prepared at my place :)
This unfortunately does not work well with sorghum flour. I used a mixture of oat flour (1c) coconut flour (1/2c) and sorghum (1.5c) and I’m convinced that sorghum just DOES NOT rise, as I also attempted making monkey bread with exclusively sorghum flour, and they ended up being like balls of cement even after nearly 2 hours allotted for rising. I wanted to make this recipe to use up the leftover vanilla caramel glaze and cinnamon-sugar mixture from the monkey bread recipe. The flavor is fine, it’s just that the sorghum or possibly oat really soaks up the moisture, so I had to add more Earth Balance and Coconut Milk to get it to keep its shape at all. The only way I was able to roll it at all was thanks to my bamboo sushi rolling mat. I will attempt making these with exclusively coconut flour and see how they turn out. Thank you for the simple recipe. I’m a great cook, but want to brush up on my baking skills, though it gets tricky when trying to minimize my wheat consumption.
Comment to Stephanie S. re GF flours and dryness: coconut flour is the one that absorbs the moisture. Sorghum flour is a little too coarse and gritty to be used alone for yeast bread.
GF baking needs a combination of grain and seed flours, including some amount of fine rice flour, and some starches, such as cornstarch, tapioca, etc., to produce a fine textured bread. Chemistry has to be considered ahead of nutrition to make a traditional soft, light yeast bread.
One of the GF all purpose blends would be a good starting place for testing, along with some xanthan gum, if not in the flour, and 1 or 2 egg whites or egg replacer in place of that quantity of liquid to reduce the risk of crumbling and dryness. Adjust the total amount of flour according to the texture of the dough near the end of mixing. Mixing with a stand mixer for up to several minutes at the end will better combine the flour and liquids and improve the elasticity of the dough.
Have not tried this recipe yet, but most GF yeast doughs are not really kneadable like wheat-based dough and don’t need a first rise, but benefit from a short resting period in the bowl before turning out onto floured parchment or Silpat to shape for the pre-bake rise. Set to rise same as recipe. GF rolls bake well in lightly greased muffin pans if the dough seems too soft to put all in one pan.
amazing, but i used coconut oil instead of vegan butter and i used organic sucanat in place of sugar and it worked out perfectly, great recipe!
Changed it a bit and it worked out perfectly! Instead of all purpose flour I used mixture of spelt flour (around 60%), gluten free flour (15%) and buckwheat flour (25%). Used oat milk instead of almond milk, brown sugar and coconut fat instead of butter. Loved it! Oh yeah, I’ve also put 4 teaspoons of cinnamon and there could still be more of it! Thank you so much for the recipe :)
When asking google for a recipe this was the first to show up… didnt care if it was vegan or not. They are cinnamon rolls… not a debate.
That being said thank you for the recipe, i jave 4 kids and all i wanted was an easy recipe… thanks for that!
Delicious!
I found this scrumptious recipe and I am thrilled! I’m also happy I can make it for my vegan and high allergy friends (no eggs or dairy and I substitute Rice milk for almond milk)
Thank you for sharing!
I just made them today! Just delish other I found them a bit too doughy. I may not have rolled the dough out thin enough so will try next time or shall I try leaving the yeast out next time? I’m new to using yeast so not sure if it is a must for this recipe.
Thank you!
Did anyone ever use rice milk or oat milk successfully? We need to be nut free, soy free and dairy free
I used oat milk and coconut oil and they are wonderful!
Made these yesterday with almond milk and real butter. They are delicious! Kids loved them. Our yeast was not fast acting so I had to let it rise for 2 hours but they came out picture perfect.
Thank you very much. We made them using Namaste flour blend. It was awesome. For the first time everything molded together and tasted amazing. Thank you for all your wonderful recipes we use them daily. Your a blessing to our house.
Yum! Made these today after eyeing this recipe for awhile. I subbed coconut milk for the almond milk and only used 2 1/2 cups of flour. I might have unintentionally skimped out a bit on the Earth Balance/Sugar/Cinnamon filling, so next time I’ll be more generous! Otherwise, awesome texture and easy to make.
Hello! Making these for my mom tomorrow morning for her birthday! Could I use light soymilk? I already have it on hand. :)
I used soy milk and they tasted amazing!
yes
After it has had the last rise can I throw this in the freezer and take out first thing in the morning for fresh baked buns?
Yeah you should be able to, I did it and nothing really happened to the mixture, just make sure to let it defrost fully before doing anything to it :) hope htis helped.
I made these a few weeks ago. I just stuck them in the fridge overnight so I didn’t have to worry about thawing in the morning. They tasted great! Used regular FF milk and standard unsalted butter. Quick icing of powdered sugar and FF milk.
I was wondering if I could use regular fat free milk and regular unsalted butter. They turned out fine. :)
I left mine on the counter overnight in the dish I was going to bake them in. In the morning, took the plastic wrap off and straight into the oven. Turned out perfectly!
According to where you live and how hot it gets. Wouldn’t work in Florida. Lol
You don’t need to freeze….I think
Place it into your fridge until ready to use
These turned out great :) however the method is confusing! the instructions for the butter is confusing as it says to divide the butter but does not specify the quantities for dividing it.
I ran out of flour so used about 150g of spelt flour and it worked nicely but they probably would be fluffier with normal flour.
Definitely don’t hold back on filling!
“Divided” means later in the recipe it will specify how much of the butter to be used at a time. It’s just giving you a head’s up that it won’t all be used at once but in smaller portions which is described in the actual instructions.
I made these! They turned out really well, thank you so much for the recipe.
Could these be made with gluten free flour and maple syrup?
Or I bet coconut sugar would work here? So just the gluten free flour question then ?
I am going to try these next weekend with coconut sugar, wish me luck!
Trying coconut sugar just now…made these before and they were amazing.
As a recently turned Vegan I made these and they were deliciously soft and easy to make!
Though I did alter the recipe a bit, I used only 16 grams of sugar and very little glaze,
Your calories per 1 roll were 243 while mine were 137calories each! I managed to get 16 out of the batch of dough. They’re probably not sweet enough by Cinnamon roll standards but still really good and plenty sweet for me :D
Thanks so much for this recipe, would recommend!
We aren’t vegan here so I don’t have stuff like vegan butter on hand, so we made it with regular butter. They were easy to make and the kids loved them!
Thank you. My family is not vegan either. :)
My family is not vegan but my son is allergic to milk and eggs and I find vegan baking a simple way to avoid both ?
My extended family is not vegan but they buy vegan butter all the time unknowingly and tell me stuff about how they only use “real” ingredients. I’m always thinking, “But they already have vegan butter!!” This went on for about two years before I finally showed them the butter they were buying was vegan, lol! They were buying it in the regular dairy section, too. They’re still buying it, lol
That’s funny! I am glad to realize there is a vegan butter.. I might try it soon!
Vegan butter is essentially margarine without preservatives or emulsifiers. I usually use coconut oil in place of vegan butter in recipes.
I too share in your love of cinnamon rolls, and as a cinnamon roll enthusiast have you ever tried an orange roll?? Similar to cinnamon rolls only orangey!!! So unbelievably delicious!!!
I just made these today. They were amazing! I did not quite need all the flour, I was left with about half a cup at the end, but they turned out great. That hint of almond really makes them special. Now if only someone could be bothered to make these for me every week…
I made this with regular butter and a bit more cinnamon and they were delicious! At first my friends didn’t even believe they were homemade :)
I had never made them before because, like you, I thought it took way too much time to make.
Would the cinnamon rolls and glaze work with rice milk? I want to make these but I’m allergic to almonds.
You can use soy :-)
Did you ever make it with ricemilk? I tend to avoid soy and use almonds, but I know it’s a popular allergen. Too much soy is bad for you, though…
Yeah, they turned out wonderful! :)
Hi,
I loved this recipe. I made the rolls with normal milk and butter. I substituted the cinnamon with coffee and powdered sugar. It tasted great! I will definitely be making this again and again.
Can I make the dough a day ahead and refrigerate?
Yes you should be able to, someone else said that they left in the fridge overnight to bake them in the morning for breakfast, apparently it doesn’t change the dough or anything :-)
I don’t have any vegan butter at home. Could I substitute with (cold) coconut oil?
Probably, vegan butter is just a blend of oils. I’d add a pinch more salt and use refined CO though.
Are there any speacial instuctions with the frosting thing at the bottom
I have made these a couple times now and they ALWAYS turn out wonderfully! I was out of almond milk this morning, but canned coconut milk worked fine. I also add a touch of cardamom to the cinnamon sugar filling and it’s delicious :)
Making cinnamon rolls in the oven by putting ice in the roll. They are so good and sweet. Maybe other people would like it. I hope you bring it to my building. When they get there i,m going to eat them. If i like it you could bring it.
I really like cinnamon rolls a lot i want you to make it easy. When you bring it at home. I think i will love it. If i like it you could bring it again.
Could I make these with normal butter and milk?
Yes :)
Made this for a dessert potluck. It was a hit! I used a 9-inch round pan because i didn’t have an 8-inch square pan. It was delicious and definelty very easy. Will make again
Can I make this ahead of time and bake them in the morning?
Yes :-)
These were so good!!!! Super easy to make!!! =}
I was really excited to find a recipe that cut down on the rising time for preparing cinnamon rolls! I was happy with how puffy the rolls got when baked, but disappointed with the overall taste. Just lacking in flavor (even after adding sweet icing). I wonder if it is because this recipe contains no eggs…also seems to need more salt. I may try it again using two eggs… I just don’t know if that will affect the shorter rising time :)
Hi Robyn! If you thought they lacked flavor, let them rise a little longer (on top of the oven) to develop more flavor, and add a lot more butter, sugar and cinnamon in the centers! Hope that helps.
I don’t think eggs has anything to do with flavor..
Right. At least not with a cinnamon roll; now if we were talking omelettes might be a different story
I used organic coconut sugar
I’ve made these many time’s before. I love the simple glaze, which I always add vanilla extract to. Everyone loves them and if we have leftovers which is rare, a simple heat up in the microwave or stove makes them as soft as new. I’m making some regular ones tonight, but am wondering if adding mini dark chocolate chips to the filling with the cinnamon how it would turn out? Has anyone tried that?
These are delicious! This was my first time making cinnamon rolls from scratch; I’ve made and loved many of Minimalist Baker’s recipes so I knew this would likely be great! I did use butter since I was out of vegan butter , and I had anyone carton of flax milk in the fridge which I used and it worked great! Admittedly I used a combination of brown sugar, white sugar, and cinnamon for the filling, making my rolls more indulgent. I also made a glaze with the leftover sugar from the filling, little maple syrup and soymilk. It was incredible.
Thank you Minimalist Baker!!!!
you can use coconut milk, cashew milk from seeds, just blend it to make the milk. blend the coconut as well. You can use the coconut oil as butter, because its lumpy. You can use date for sugar, bland it in a little water like a paste. You can also use barley flour instead of white flour.
thank you
These cinnamon rolls look delicious! I am planning on making them. Just a quick question-what glaze did you use in the picture? The recipe says that we can either use cream cheese frosting or the mixture of almond milk and sugar, but I wanted to know which one you used. Thanks!
Does it matter what flour you use?
I am not a vegan thank god, so doing this will be sweet as… and no vegan crap in it. just plain natural yummy stuff galore.
What is this vegan “crap?” Since all the things used in this recipe are vegan. Plain, natural, and yummy.
I made the frosting with 1cup powdered sugar, 1tsp vanilla extract and then just added milk, stirring until I got my desired consistency and they were perfect
Do you think soy milk would be an ok alternative instead of almond milk? My kiddo is allergic to nuts too. Thanks so much for posting this!
I agree with another post that these rolls rose beautifully and the dough was tender and moist. However, the filling was just lacking for some reason. The ratio of dough to filling was overwhelming, very “doughy.” I made them three times: one with the original recipe of organic cane sugar, the second time with coconut sugar which I thought would reflect more of a brown sugar flavor similar to a typical cinnamon roll, and the third time with double the amount of filling made with coconut sugar. None of these variations worked for me. The flavors were just flat and not reminiscent of a traditional cinnamon roll. I can say that the black bean brownies recipe turned out to be delicious! The hunt for a healthy cinnamon roll recipe continues…
Excellent. I’d like to try tweaking it to use whole wheat pastry flour and a sugar substitute (date paste, real maple syrup?). Hope that won’t ruin the wonderful flavor.
5 stars!
Just made these for my family, and OH MY GARSH!!! Like some in comments before me, I am not vegan. I used 2% milk and regular salted butter (I used 1/8 tsp of salt to avoid over salting). I otherwise followed the recipe to a T, and WILL be using this recipe again. My family said…and I quote, “These are the best rolls I’ve ever put in my mouth!” Thank you for making baking easy!
I made these today and they’re awesome! I used half coconut sugar and half stevia and they worked perfectly. I drizzled a little cashew, coconut & vanilla butter on top and they were even more yummy. Thanks for another fantastic recipe! :)
for the frosting do I have to cook almond milk with sugar or just mix raw and apply onto buns?
Just powdered sugar and a bit of milk and mix, no heat needed.
I made these and they were delicious!! I didn’t have the vegan butter for the dough so used olive oil instead? The dough turned out so tender and fluffy! Will definitely make again ?
These are everything the recipe claimed to be: light, fluffy, delicious… can’t eat just one! I will be making these again and again, Thanks!
I’m terrible at baking, but these came out great even after I fretted over it for a couple of hours rising. Thanks for making a fool-proof and legit recipe.
I made it with whole milk, butter, and T80 flour(though a bit less). Came out perfect.
Nothing like warm cinnamon rolls on a rainy day!! My kids are going to be so happy with me this morning hehe
I made these with wholewheat flour and used a mix of cane sugar and brown sugar. They turned out soft and delicious. With a little drizzle of the almond milk/icing sugar glaze, they were the perfect sweetness. Thanks for the recipe!
My question is if I want to make these for Mother’s Day brunch, but I work 4-1030Am the morning of, if I make these the night before and bake them the next day will they be okay?
I made them today and they are FANTASTIC, super easy to make and got all thumbs up from everyone in my house!
Hope to get an reaponse from you soon! Thank you!
I just used regular active yeast, how long should I let it set? 10 min. Too?
These are amazing – I couldn’t resist and have just eaten one straight out of the oven, I haven’t even put the icing on yet!
I made these this morning and posted a picture on Instagram using #minimalistbakerrecipe, hope you saw it because these yum-yums made my day!! Thank you for all of your delicious recipes and hard work :)
Could I swap the almond milk for white grape juice? And if so would I need any sugar at all? I am in love with zen bakeries cinnamon rolls and they white grape juice in the place of sugar
Interesting. Did you do the swap? And how did they turn out?
Hello, could you replace the butter with coconut or olive oil. Earth balance has palm oil in it and I don’t believe in it
A few people say they have and it worked, not sure about the amounts though
Help me; I’m poor!
I live in the boonies where there is no vegan butter. What is a common substitute? Coconut oil? Margarine?
Margarine
Your local walmart doesn’t have a knock off Earth Balance? it should. its in a green package.
Most stores carry vegan butter. If I can find it in Alaska (not Anchorage), you probably have it in your store but don’t realize it. Not all of them have the Vegan mark as to get it you usually have to be all the way vegan (fairtrade, no child labor, generally no palm oil, can’t be from certain countries, etc). If you are only trying to avoid animal product (how most vegans start out), just check the ingredients on the butters in the dairy aisle or health aisle, bound to find a couple.
Thanks for this! Was indeed easy, yummy and fluffy. The top is quite dry, this might because they really should be glazed. Also had a bit of an issue with spreading the cinnamon around regularly, is there a hack for that?Think I will make them again, might use more filling next time.
Try scooping it with a tea or table spoon and then tapping it so it spreads the cinnamon sugar over the dough. I go over it a few times, always covering up the gaps until it looks lovely and cinnamoney!
As for the top… I bake them in my fan oven lower than 350°, probably 160°C, same length of time. They are not gooey but also not hard on top… but I definitely do put a simple icing over it.
Oh, and of course I have about 20 on the go right now! Always letting them rise over night, they are just wonderfully delicious! I make them each time with full-fat milk and normal (unsalted) butter… made them, well, I don’t know how many times in the last 14 months! This morning for a birthday party of my friend.
Hey would i be able to use non vegan ingredients like normal butter, full cream milk and normal cooking sugar
Hi! I tried this today but I used bread flour and it still turn out really good. This recipe is so good!? My son who is a vegan loved it! Thank you so much.
I made these into totally 100% sugar free and they’re just as good in substitute of regular milk for almond milk
Hi, I would love your sugar-free recipe for these yummy cinnamon rolls. I would appreciate it if you would email it to me at casares_lydia@att.net Thank you in advance!! Have a Blessed day!!
I was wondering how you get that nice yellow color without eggs. Is it maybe the light in the room? My granddaughter has an egg and dairy allergy and so I do a lot of vegan baking but I can’t get nice coloring like that.
Just made these and they went down a treat! They were a teanie bit yeasty but perhaps that was good in that it balanced out the sweetness. Thanks, Dana.
These cinnamon rolls are amazing!!!! I just finished making them for the second time and they are the best thing!! Love them when they come straight out of the oven!
Thanks for the recipe!!!
Dana, I am making these right now for Mother’s Day! As I write this the yeast is activating! I have made this recipe over a dozen times and:
-ANY full fat (coconut, soy, hemp) etc has worked
-Spelt, WW flour can be used but only half (the other half pastry or white whole wheat)
-best when made fresh and not when dough is chilled over night to save time
Thank you ! You have THE BEST RECIPES
-Brittany
Thanks for the tips, good to know!
Hi, my dough is a little tough. Is that fine? Or did I mess up? Lol if I didn’t tell me where I went wrong lol. I replaced the almond milk with 2% and butter for marg and the cane sugar with just plain sugar. Is that okay? Just used what I had in my fridge :)
Would I be able to make 1/2 as large rolls for a greater yield or would that throw everything off? (Like could I make 2 ‘dough logs’ instead of one?)
Thanks!
So looking forward to baking these for tomorrow’s breakfast. Just a quick question though – how long do you let the dough rise the second time? My oven heats up pretty quickly (a few minutes) so I need a rough estimate. Thanks!
These look yummy!! I am plant based but I do not use any of the vegan butters & such. What do you suggest in place of the butter? What is the purpose of the butter? Thank you!
Try coconut oil! (check the other comments as some have done it with success)
Made these the other day- SUPER simple and more importantly SUPER DELICIOUS!! Thank you. Wondering if you knew if the recipe was easily doubled?
Turned out great given that I am not much of a baker. Lovely recipe. Thanks for publishing it Dana.
I am sucha fan of ur cinnoman buns !!! this recipe truly the BEST!!!!!
The dough came out perfectly! Which this is sucha a complement coming from me cuz i tried so many recipes and notin like this one!!!!:)
Oh and i actually ised xylitol uz im on a no sugar diet and they were delish!!!!
Thanks for a great recipe. Can the instant yeast be added to the dry ingredients directly or do you prefer to proof first?
The link to the dairy-free cream cheese frosting actually points to a zucchini cake, what is this madness!? :)
Hi Kim! If you scroll down to the recipe instructions for the zucchini cake, you’ll also find the instructions for making the dairy-free cream cheese frosting! :)
Here we don’t have vegan butter, instead I may use coconut oil…. and add chocolate to the frosting!
That should work!
I’ve made this recipe a few times and I really like it! I do think the cinnamon rolls benefit from a slightly longer proof though, and I usually let them sit for about an hour before baking off. I also add vanilla extract & maple extract to my dough for an extra layer of flavor, and sometimes use coconut oil instead of Earth Balance because coconut oil is cheaper where I live.
I’m having some difficulty, this is the second time I’m attempting to make these. I put all the ingredients in a Kitchen Aid mixer with the beater on it, but I’m only able to get two cups of flour mixed before it becomes too dry. I did notice that I didn’t “sprinkle” on the yeast, I just poured in it, are there any tips you can suggest? Thanks.
Hmm, I’ve never made this with a Kitchen Aid so that might be an issue. Otherwise, just stop adding flour when the dough stops “accepting” it. It will be slightly different for everyone depending on humidity and ingredients.
I actually used my Kitchen Aid for these. Are you using the dough hook? I put two cups of flour with 2-1/4 tsp instant yeast, the sugar and salt and mix with a spoon really well, then i slowly drizzle the warm milk/butter down the side of the bowl with the machine on low (using the dough hook). After it is well mixed, I dump 2 tbs to 1/4 of flour at a time until it starts to form a ball and pull away from the sides. I typically still have some dough that will stick to the bottom of the bowl, but I let it knead in the machine for another 5 minutes after it gets to that point. I then proceed with the rest of the recipe. Hope that helps.
The dough didn’t really work out for me and I had to make then into bite size balls, but other than that they still tasted great.
Made these this morning and they turned out fabulous. My favorite cinnamon roll recipes use an egg, so I tossed in a flax egg (to keep it vegan) and to experiment. Super moist. Highly recommended. Also subbed brown sugar for filling.
Was wondering about the flax egg, thanks!
I need to make about 12 LARGE rolls. Do you think a straight across doubling of this recipe should work with ratios or would you suggest any changes. I have made the recipe in its original form and it turned out fabulous (shared and it was requested to make some for a brunch but to make LG rolls)
I need your help! My rolls came out small, crumbly and strange tasting. Its most probably my fault as I changed the flour to 1 cup oat flour,1 cup whole wheat and 1 cup unbleached.
This is my 2nd time making this recipe. The rolls never came out as 12 big rolls. They came out as small ones that looked awful, like they were dry. Every time I make bread sough it never blooms that big.
I know this is most probably my fault but I have this impression that all-purpose flour is unhealthy thus am always trying to substitute it. Is it really unhealthy? and does the flour make a lot of difference? I love healthy baking but this flour worry of mine has always affected how it tastes! I’d be so happy if you could help me!
Hi Christina. The flour substitutions is where you went wrong. For this recipe, all purpose really is best.
If the flour is concerning to you, it might be better if you looked into raw vegan cinnamon rolls/buns. However, they usually take more ingredients and time, but if you’re already changing one of the ingredients to three it’ll probably be right up your alley, just google search it. I think thisrawesomeveganlife blog has a recipe for it as well. Just be prepared for more prep time and ingredients.
You should seek out white whole wheat flour. It’s whole grain but looks and bakes like white flour. It’s milled from a softer cultivar of wheat, that’s the secret! King Arthur makes it, as do a few others.
Just made these for my dad for Father’s Day and they were SO GOOD. He even asked if they were actually vegan :) I used regular active dry yeast, let them rise for about 1.25 hours and they worked well. I sort of failed at rolling them but they still looked great and were so tasty!
Hello Dana,
thank you for the recipe, i just tried them last week. They turned out to be delicious- i even added some chopped walnuts inside and i made them with regular milk-products , although i forgot to brush the rolls with the remaining butter before placing it in the over. I wonder maybe that’s why they were a bit dry. One thing about such rolls that they seem to get stale the next day, do you have any trick on how to preserve them to keep the freshness? Thank you so much in advance, and congrats to you page, it is very lovely! :)
Keep them well covered and they are best when fresh. YOu can try putting them in the refrigerator as well!
So very delicious! I have made these three time in the last week! Thanks for the recipe!
Just made this recipe today. Very good! Used brown and white sugar, butter and vanilla almond milk. Added some melted brown sugar , almond milk , butter and pecans to the tops before cooking. Perfect amount of sweetness! Thanks for sharing! Can I post a picture ?
Can I use rye flour to make theese cinnamon rolls? Will it work?
I made them last night using regular whole milk , and organic butter and they were delicious! The entire family loved it, and I’m making my second batch today! Make them, you won’t regret it!! Thank you so very much for your recipe!!!
Hey! How can I substitute vegan butter?
Try coconut oil!
Would GF flour work? I noticed some used spelt flour but i dont have that on hand. My son is allergic to wheat and diary so I’m looking to how i can make this for him.
Thanks!
Hi Dana
When exactly do you add the 112g of vegan butter? I just don’t see it in the recipe
Hi Stefanie! The butter is added during steps 1, 4, and 5.
I made these with 100% pastry flour and they did not work out for me – they were closer to cinnamon rocks. I made these with 100% all purpose flour and they were 100% light and delicious. I am making these again this weekend.
Dana,
Once again, you have outdone yourself!
This simple yet divine recipe began my family’s Saturday morning with joy and ease. The way Saturday’s should always be. Your instructions are clear and understandable, which helped guide me through my first time working with yeast AND making cinnamon rolls.
This is a recipe I (and my future husband and children) will cherish for years to come.
Thank you so, so much!
Thank you for sharing this recipe–I made these today as my son’s GF is vegan and we all loved them! I used what I had on hand– regular almond milk, brown sugar, and some golden raisins because they were just sitting there. Next time I will soak the raisins in a little hot water first to soften them. Added a little clear vanilla extract to the simple powdered sugar & almond milk icing- absolutely delicious.
I didn’t let me pick any stars on my iPad, but it’s definitely a 5-star recipe! ⭐️⭐️⭐️⭐️⭐️
Dana these sound wonderful. I really appreciate how you break it down and make it as simple as possible, yet totally delicious. I think these will need to be made very soon. Thank you for your expertise and hard work.
I really like the idea of making these the night before and popping them in the oven the next morning!
Absolutely delicious. Thank you so much for posting this!
I was so excited to try this recipe but it did not work out for me :( The cinnamon rolls ended up hard – I measured the flour exactly using a food scale – and there was hardly any filling – I had even added more sugar. The instructions to roll the dough out “thin” were also a little unclear, most recipes give the thickness in inches which I find very helpful.
It very well could be I did something wrong, seeing all the great reviews and the beautiful end result in your pictures.
I’ve made this recipe a few times now and love it! Everyone I’ve shared it with DEVOURS them and is always in awe that they’re vegan! (We’re not vegan, but my 9mth old baby girl has a cow milk protein sensitivity, and we’re still BF so vegan recipes seem to be easiest to avoid the dairy). I usually brush them with the butter, let them rise over night, and then brush with butter again in the morning before baking and double the filling amount. I was wondering if these would freeze well?
Your recipe worked and the cinnamon rolls taste amazing!! I’ve been trying to make cinnamon rolls forever and your recipe is the only one that worked!! Your instructions are clear, your ingredients are easy to find, and they are healthier than most rolls!! Thank you so much!!!!
Do you think this could work with the minimalist baker diy gluten free flour blend from the site? I can’t have wheat, but want to make this so badly! Help.
So delish! This was my first attempt at making a veggie burger and what a wonderful recipe! After baking for 45 min, it was the perfect balance of firm (and the occasional charred bit added smokiness O.O !) outside and tender savory slightly sweet middle. I used quinoa instead of rice which added a bit of crunch and unfortunately, I did not not have nuts on hand, so I subbed the walnut meal for panko bread crumbs. Next time, will try with the nuts! I bet it will add a whole other dimension of yumminess, texture-wise! Thank you for this recipe :-)
I tried these last weekend and they were ABSOLUTELY AMAZING! I poured the vegan cream cheese frosting on top and I ate four of them.. It was a big hit with my friends as well! I’m actually making it again tonight! It was SO easy and I felt really accomplished to make these from scratch! :) So far my absolute favorite recipe.
I didn’t use all of the flour when I was stirring it, maybe 1.5 cups. SO AMAZING.
These are gorgeous. My favorite of all time. would love to be able to make them mysrlf. Thanks for sharing. Simon
I have made these several times now and they always come out great. I substitute 1/2 of the white flour with whole wheat and use coconut oil instead of vegan butter. Delicious!
Went vegan in April and have loved your site for new recipes. Made these this am and they were amazing. Added finely chopped nuts ? Decreased amounts of both butter and icing. Will certainly make them again!
Really good. We used Namaste gluten free flour blend and the xanthan gum made it too dry. Will try Trader Joes GF flour next time. But really tasty.
Really good. We used Namaste gluten free flour blend but the xanthan gum and/or flour combos made it too dry. Will try Trader Joes GF flour next time. But really tasty and pretty easy to make!
Hi everyone~ I have my own bakery out of my house and I make these with GF All Purpose Flour (Bobs Red mill) all the time. I use 2.5 c of this flour, with 3 tablespoons of Xanthum gum to keep them together! Lots of flour to roll out the dough too :) I love topping mine with a coffee/espresso glaze! The GF ones I make I also add baking powder for a quicker rise in addition to the yeast!
Thank you for sharing, Delaney! I was hoping for a gf option :)
Awesome! After reading the recipe I was hoping someone had a gluten free option. Thank you so much for sharing!
Sounds wonderful (I’m gfdf). How do you make the espresso glaze?? Recipe please and thank you!
How much baking powder?
How much Baking Powder do you add???
There isn’t any baking powder in this recipe. The yeast is what makes it rise.
I made these with a few adjustments seeing as I didn’t have some of the ingredients. Instead of 3 cups all-purpose flour, I used 1 1/2 cup gluten-free flour (Pillsbury’s multi-purpose to be exact. Xanthan gum already included). Instead of 1/2 cup Earth Balance, I used the same amount with stick margarine. We never have almond milk at hand, which is a shame, but we did have 2% milk. These were a lot of substitutes so I had no idea how it would turn out. The dough was able to hold its shape after kneading a few times but it never rose (yes, I put it in a warm place for about an hour). This is what always happens when I try to make a dessert that needs yeast. I didn’t want it to go to waste so I rolled it out and topped it with the filling as directed. The dough actually rolled up quite nicely and it was no hassle to cut! Popped them in the oven for 25 minutes before they were done. I must say they still tasted good even though they didn’t look appealing. The final touch was the strawberry glaze. Without it, they were very dry. This experiment was not much of a let down as a learning experience. Will be trying this again!
Jilly-
did you use rapid yeast? I don’t do well with yeast either but if you use fresh rapid yeast (You can buy singles at Winco’s for 31 cents) it works well to rise. It did exactly what it said. It doubled, then rose again….they were perfect! Try it again!
(I actually would not substitute anything even if you can)
Thanks Cathy, I’ll try that yeast. I do need the gluten-free flour substitute but I think I’ll switch to Bob’s Red Mill seeing as the others had success with that. The rest of the ingredients I’ll be sure to get.
I made these today while on vacation with limited supplies in our condo rental. I substituted olive oil for the vegan butter, cut down on the flour a bit, and glazed them with sweetened condensed coconut milk – turned out awesome!!!
I made the cinnamon rolls exactly as is and THEY TURNED OUT AWESOME! Just as good as cinnabon…and my kids just LOVED them! They have zero animal products! Dana you are amazing! I will purchase a book from Amazon, and also live in Beaverton, OR and plant-based is great. I am a three year breast cancer survivor and my health care touts veganism (or plant-based). So I have been experimenting. The mac salad was great too but the cinnamon rolls were the best thing I think have ever baked in my life!!!! I want to become a blogger as I am an English teacher by trade and during the summer I have the time, but am unsure how to. I saw your resources on that, but I don’t want to use any recipes of other bloggers, so that’s the thing I want to make sure about too! You are amazing! Thanks for liking my post on Twitter!!! I am going to make the quinoa tacos next!!! YUM! Also the “Cheap” factor- these foods are super inexpensive!! I want to upload the pics of how they look so your viewers can see them!!!
I really want to try these as I am an avid cinnamon roller myself! I was wondering if I could use 2% milk, regular stick butter, and plain sugar? I didn’t know if these ingredoents were the key to perfection or not. Thank so much.
Julie
Julie
Having made them just as the directions stated, they WERE perfect. Gooey, sweet, and just like regular cinnamon rolls you’d find in your favorite coffee house. It was the best vegan dessert I had ever made. I have been a vegan for about a year, and have tried a lot of new things, many of which are so-so, but this blog and these rolls are bar none amazing.. Give it a try- what do you have to lose? But FOLLOW THE DIRECTIONS esp on the yeast part and the kneading and being patient to let them rise twice!!!! You won’t go wrong!!
I am not a vegan but wanted to make these so I subbed for regular butter, whole milk with unbleached white all purpose exact measurements are the same, and they came out amazing! I even doubled the recipe and we are pulling them out of the oven momentarily
Made these before and they are wonderful! I want to make them to take on a trip this weekend… so don’t want to cook them until a few days later… should I cook and then refrigerate or freeze before I cook?
I’m slowly working my way through your recipes and these were UNBELIEVABLE!! Please make a vegan dessert cookbook!!
AMAZING!!!
This was my first time trying cinnamon rolls & they came out great! I love the vegan ingredient options, cuz the hubby can’t have to many fats(butter) or commercial refined sugar and he loves sweets. The recipe is super user friendly and I will definitely make them again soon. My hubby ate 2 right away and would of went for a third except he said he was trying to pace himself, haha.
Can you double the recipe & just cut the dough in half before letting rise if you want to make a double batch??
Thanks for the great recipe!!!!
My boyfriend and I made these last night and baked them this morning so that we could have warm, fresh cinnamon rolls for breakfast…I think it’s a new Memorial day tradition! I LOVED how easy the dough is to work with :) Thanks Dana, you’re awesome!
Shelby, At what point did you stop and finish in the morning? I want to make them for my husband’s birthday tomorrow morning but don’t want to wake up too early! :)
Hi Dianna! We made them right up until the point that they were ready to go in the oven! We sliced the rolls, fit them into a baking pan, and covered them with plastic wrap. I suggest getting them out of the fridge 20-30 minutes before baking them in the morning so that they can rise a little more :)
Hi all, I was wondering if anyone could help me.
I am currently at school and for our cooking lessons we are doing about puff pastry. Pretty much, the question is, can I use puff pastry for this recipe and just do something with the cinnamon to make it cinnomy. Let me know if you have any suggestions.
Emmy
Hi! Love the site and the recipes I have tried so far. My husband just started a paleo diet. Is it possible to use coconut or almond flour and coconut sugar or is that too much subbing? Thanks!
Glad you’re enjoying the site! I haven’t tested the cinnamon rolls with other flours and I’m doubtful that will work, sorry!
Have made these before and they are easy and taste great! I used coconut oil instead of vegan butter and added a splash of vanilla.
These are absolutely wonderful, I am having a hard time not eating the whole pan in one sitting! Very pleased with this! I substituted soy milk for the almond milk, because that’s what I had on hand and they still came out perfect. Everything else I followed the directions exactly as they are written, though the dough rising to double size did not take the full hour, only about 40 minutes. Also, I only used about a cup and a half of four, despite the directions calling for 3 cups, I just stopped adding flour when it wasn’t possible to stir any longer.
Would this recipe work with coconut sugar and 1:1 GF flour blend (possibly Bob’s Red Mill) or brown rice flour?
Great recipe, the dough turned out great, I used original ceylon cinnamon powder I got from a seller in Sri lanka and it tasted awesome. Just search for “premium Ceylon cinnamon powder Mccurrie” on ebay. I bought some packets from a trip over there, the ceylon cinnamon really does make a difference.
I tried these with your gluten free flour mix and they came out delicious. A sure keeper.
Hello MB,
Thank you for dedicating your time and energy to making these awesome yet simple recipes. I apprciate your creativeness.
I have made these cinnamon rolls twice and absolutely a fan as you can tell. I also checked out your oat bar recipe, and the newton fig recipe I am going to make those in the future.
Thank you again for your awesomeness.
Is it possible to prep this recipe the night before? I want to make for a group of college kids but will only have an hour to cook and set up the dining area among other things. It would be perfect if I could just pop it in the oven in the morning.
Thanks!
Another reader, Simon, had success making them the night before, check out earlier comments for more information!
As my sister has a severe egg alergy it was good to find this recipe. I used milk and normal butter. As the weather was very hot I had to use a dash more milk. And as I was feeling lazy, I used a hand blender with a dough hook before giving the dough a light kneading by hand. I also sifted a tablespoon of cocoa in the cinnamon and finished it off with a light glaze of icing sugar mixed in vanilla extract and hot water. The end result was absolutely yummy, not to mention the glorious aroma wafting around in my kitchen! I’ve saved this recipe in case a cinnamon roll craving hits me again! BTW, this was my first attempt at cinnamon rolls.
These are fantastic! Thank you for this great recipe. I made them even easier for me by putting the ingredients in my bread machine (in the order that the bread machine likes, so the liquid first, then salt, sugar with flour on top and make a little dent in the flour for the yeast). I put it all in, set it to ‘dough’ and when it was all done, took out the dough and put on the earth balance butter and brown sugar (I was out of granulated) and rolled them up, let them rise again and baked them. They were great! :D Thank you.
It was the end of our month, so I was out of few things. I used:
*soy milk instead of almond milk
*coconut oil with a bit of Earth Balance instead of all Earth Balance
*brown sugar instead of granulated
Unrelated to the month and more to do with lack of confidence with yeast:
*used the bread machine set to ‘dough’ instead of the first part of the process, then I took it out and did the rolling and second rising, etc.
They still came out great, even after all of those shenanigans!
I think I have the solution for gluten free soft cinnamon rolls. For the butter, I used half real butter and half coconut oil. Flour was one cup less somehow as the dough was done even before I managed to add in the 3rd cup. I used Schär Gluten Free Bread Mix flour. As for proofing the years, I added the sugar to the cashew milk and butter/coconut oil mix after it’s been warmed up, stir, then sprinkled the yeast and waited under 10mins. Then I added the salt and followed the recipe for the dough kneading just a little until it became a smooth ball. Pre heated the oven to 100c, turned it off and then let the dough rise in the oven. In the meantime , I mixed brown sugar, powdered cinnamon and nutmeg to thinly sliced apples and left aside. When dough was done, I rolled it out, brushed with butter/coconut oil, sprinkled cinnamon, brown sugar and apples and rolled it up. Brushed it with the remaining butter and leftover juices from the apples. Baking time was 25minutes with a fan assisted oven. Poured icing (1tbsp cashew milk and 3tbsp powdered sugar) over it when it came out of the oven. It tasted even better the next morning when the flavours seeped in.
Hi Dana. Great cinnamon rolls. FYI the symbol for degrees can be found on word by going to Insert, then select Symbol (far right hand side of tool bar), then scroll through the symbols until you find it. Once you use it, it will remain handy every time you use it.
I’m really sad me and my girls attempted this twice followed every instruction each time and it was dry crumbly mess both time we even had other people come help to see what we were doing wrong and nothing just a big dry crumbly pile :( there’s no way this could even be close to being sticky following these instructions :( :( the picture looks so good
Oh no! So sorry it didn’t work out for you Teanna, it’s hard to say what went wrong without knowing more!
I had the same problem at first, but then I found that I didn’t need all 3 cups of flour. Make sure to add it a little bit at a time just until it’s to thick to stir easily.
Hey Dana. Absolutely love your blog and am a complete sucker for cinnamon roles myself. I have been a runner for the past 25 years and can baloon up in weight on my time off. I usually run between 50 to 120 miles a week training for marathons. My wife knows my sweet spot is cinnamon roles. Of all posts to land on hahahaha Have a great day and continued success in your blog and writing.
Amazing recipe! I’m not vegan so I used regular milk and butter and they came out great! My whole family LOVED them so I’m making a double recipe next time!
I teach FACS and we only have 48 minute classes. Any suggestions on how to keep the dough til the next day so they can finish them?
Thank you!
Rachel Schneider
Hi Rachel, other readers had success making them the day before and then baked them off the next day! We haven’t tried it, but check out other reader comments for other info!
This was my first time making cinnamon rolls and they turned out perfect! Very soft, sweet, and sticky, just like cinnamon rolls should be. I did change a few things to use what I had on hand.
*I used whole dairy milk
*I used brown sugar for the filling
*I spread softened butter on the dough for the filling
My family can’t wait for me to make these again!! Thank you for a fantastic recipe!!
Lovely. Thanks for sharing!
NEED AN ANSWER ASAP!!! Can i make this dough tonight and do the 1 hour rise and then refrigerate it tonight and bake it tomorrow morning?
Hi Jenny, we haven’t tried this but I think it could work! See previous comments about other readers who have tried this, a few have shared some great tips!
how should i freeze them overnight to bake in the morning? do i make the dough and leave it as a ball and refrigerate that or make the dough, rise for an hour, assemble in pan, and then refrigerate overnight and bake in the morning? i saw you said you can refrigerate then overnight to bake in the morning and was wondering how you do it? just curious because of the yeast. Thank you!
You can make them up until baking, then cover with plastic wrap and refrigerate. In the morning, set on the oven and drape with a towel while the oven is preheating. Then bake as instructed!
Do you think I could use the dough recipe for savoury scrolls or is the dough recipe itself quite sweet? Thanks :)
I think you could actually, yes! Use this recipe for rolls.
I added pumpkin to the sugar and cinnamon in the middle. So good!
Hi Dana
I tried to use the ‘Print’ link for the cinnamon biscuits and it came up blank. Any idea why?
Thanks. These look so good I’m going to give them a try.
Thanks Vicki
I’ve made this recipe three times now. It was actually the first vegan recipe I ever intentionally made (I’m not vegan, but over the last 6 or so months I’ve gained a huge appreciation for vegan food and make it fairly frequently now).
The recipe works great and quickly as written, though I usually use instant yeast and so throw all the dry ingredients together first and then dump the liquids in. This time, though, I tried something new and it was pretty great and I wanted to share. I added 2 flax eggs in place of part of the non-dairy milk. It made the dough smoother and richer and I’m really pleased.
(I also added orange zest to the dough and cranberries to the filling as per this Smitten Kitchen recipe: https://smittenkitchen.com/2013/11/cranberry-orange-breakfast-buns/ , which was a delicious autumny addition.)
I love this recipe! My husband has been searching for the perfect recipe and is so thrilled with how these turned out. Thank you for posting!
Your recipes are lovely.
I already followed a few of your recipes and I found them deliciously tasty to eat, and easy to follow instructions.
I will be recommending your page to friends and family.
Great little recipe!! I substituted soy milk for almond and half brown sugar for half the regular. I also added raisins.
I wanted to try this as a slow rise, so I refrigerated them overnight and then baked the next morning, and they came our pretty well! Definitely will need to make it all in one sitting to see how that compares, but I love that this is not hugely complicated and it’s vegan.
Thanks!!
This recipe worked perfectly, and it was very easy. I’m not vegan, but made it vegan this time so my vegan friends could eat it. The Earth Balance butter has an odd taste by itself, but all the sugar offsets it and makes for a delicious cinnamon roll :) 10/10 will make again.
These were lovely. Tasted great and looked beautiful. My family loved them and I’d make them again as is. Even so, is there a way to make the dough more dense? They came out very light and fluffy…not unpleasant but I enjoy the doughy texture of traditional cinnamon rolls too. Any input is appreciated!
Hi there! If you need the dough a little more it will make it more dense. But don’t go overboard or it will get too hard!
Oh perfect! Thanks for the response. I did use my bread machine so next time I’ll do it by hand. I love your blog….the simplicity of the yummy recipes are life saving for a busy family.
This recipe is amazing!!! So tasty and straight forward to make. I first had cinnamon buns on holiday in Denmark and these definitely rival them!
I’m not vegan so I used what I had indoors – ‘regular’ butter and semi-skimmed milk.
I didn’t need quite as much flour as the recipe stated (I used strong white bread flour), and I tripled the cinnamon/sugar filling. Topped it with unrefined cane sugar for an extra sweet kick!
Thanks!
Hello! Is there a step I can stop at and store overnight in the fridge? After I roll and put in the pan?
Hi there! Is it possible to sub the vegan butter with coconut oil?
I think others have tried that with success. Check the comments!
I made these for Thanksgiving yesterday and they were a huge hit! Everyone was very impressed and surprised they were vegan.
I was really nervous about working with the yeast, but your recipe got me through it and everything worked out well. Thank you!
I see some tips on making the night before and keeping in fridge. What about freezing the dough? Would I prep all the way through placing in pan and then freeze? Any tips on going from freezer to oven? Would you thaw dough ahead of time? Just trying to simplify prep for Christmas ! Thanks for the yummy recipe!
I used pink sea salt, vanilla almond milk and brown sugar. They turned out delicious.
OMG I feel *blessed* to have found this recipe and your website! I will be using real milk and butter, but regardless, I’VE BEEN CRAVING THESE FOR WEEKS NOW! THANK YOU!
Hi the recipe is amazing! The one part that i have trouble with is the size of the rolled out dough. sometimes my rolls are too thin, sometimes too thick. Could you please provide the dimensions of the rolled out dough. Many many thanks for the many many hours you give to test and perfect your recipes!
Signed,
A grateful beginner Baker
Hi Dana,
I made this recipe exactly as written and it turned out perfectly! Thank you so much!!
It was super easy to make and they taste nice, but were a little dry. Maybe my oven is different or I should have used more butter :-/
Thank you for the recipe
Good Lord. This are delicious.
Hi, i love the idea of cinnamon rolls, however I can’t have access to the vegan butter since I don’t live in the States. Does anyone will happen to know a vegan replacement to it? Thanks, have a lovely day.
I think coconut oil works!
Loved these, made them, followed the recipe since im vegan. I didnt have enough flour so cut the recipe in half. By accident i forgot to put the sugar in half too, but it tasted wonderful, so maybe i just like a lot of sugar lol
Thank you so much!
(although my clothes wont thank you because they’ll be tight if i make this too often haha)
Thinking about making these on Christmas morning so my son with milk, egg, and peanut allergies can enjoy them (along with the rest of the family)! Would it be possible for me to do all the prep the night before and bake in the morning? Or would that mess up the yeast/rising/etc? Thanks!
Long time vegan but not much of a baker. After viewing your video on IG, couldn’t resist giving these a try. Everything you claim is true: easy, fluffy, cinnamony, etc. Perfectly fabulous, really!! My minor tweaks: used part brown sugar/part reg sugar for the inner cinnamon/sugar sprinkling; did not need the last 1/2 c. of flour for the right dough texture; used a dash of vanilla in the glaze. Thanks so much.
So kind! Thanks for sharing!
hi im just trying to make these .. but confused where the other half of the butter ( dairy free butter) goes at the begining it says melt 3tbsp into milk .. but where is the rest used ..?
thanks vicki
I note that in the instructions! Half goes in the dough, half goes when rolling / sprinkling on cinnamon sugar + a little more for brushing on top.
Did anyone make these GF? I am wondering if there are any tips for this, and I don’t have time to read all 10,000 comments. ;) In my house we can’t have: gluten, nuts, dairy, egg, legumes! I am trying to find a recipe for Christmas morning. H-e-l-p!!
Gigi
I haven’t made these GF yet but am working on a recipe!
Have you tried buckwheat flour? it is gluten free and bakes very similar to regular wheat flour. Bob’s Red Mill sells it.
Have you ever tried making ahead of time and freezing the unbaked rolls? If not, do you think that would work out ok with this recipe?
Check the comments! This is possible.
Hello!
Any idea if these would bake at altitude? I’m in the Rocky Mountains, and am worried that they won’t be the same as when I used to make them back at sea level. Thanks!!
Hmm, they should! Maybe try letting them rise a little longer.
Could I make this the night before and put it in the fridge till I bake it?
Hi! I haven’t tried it myself but others have left comments here saying they left the rolls in the fridge overnight. Let me know how it goes!
You can generally make cinnamon rolls the night before. Cut the rolls, get them in the pan, cover and refrigerate. The next morning take them out and let rest on the counter or warm stove for about an hour or so before baking. Piece of cake! Or… roll. Happy Christmas!
Two successful batches. One for my neighbors for holiday gifting and one for my Christmas morning breakfast. I cheated though and had to sample one roll on the Eve! Used about 1/2 cup less than the 3 cups of flour.
Made these with cream cheese frosting for Christmas dinner. I was surprised what a huge hit they were!
Thanks for all your amazing recipes!
Great recipe, easy to follow and turned out fabulous. I added some walnuts but am sure they would have turned out just as good without. Made them for Christmas morning and they were a success with all.
Thanks, it is nice to have vegan options
forgot to rate before posting :-)
I LOVE YOU I LOVE YOU I LOVE YOUUUUUUUUUUUUUUUUUUUUUUUUUU !!!!!!!!!!
THANKS FOR EXISTING !
Ever since Bob Evans took their cinnamon roll off their menu, I’ve been missing it. And being vegan now felt like I was limited. I made this for Christmas brunch. I tweaked a little and added some brown sugar to the cinnamon mix. I also made my own icing with 1/2 c earth balance, 1/2 teaspoon cinnamon, 1 teaspoon vanilla, juice from half a lemon, 3 tablespoons of plain almond milk, and 1 1/2 cup powdered sugar.
The cinnamon rolls are perfect. Firm on the outside, gooey in the middle. It’s everything I’ve wanted!
Thank you for this fabulous recipe! I am on a very low fat vegan diet, so I subsituted apple butter for oil based butter in exact amounts and the result is perfect! I am in heaven!
Thank you for this recipe. I found that the flour amount is VERY generous. Ive made it twice now and find I leave about 3/4 c out and the dough ball is anything but sticky. I also substituted brown for white sugar and was much more generous with the cinnamon and margarine–I mean, if youre gonna eat this stuff, why not make it decadent? The first time I made it, I went exactly by recipe and it was good but the sweetness was shallow and didnt have the depth of flavor that brown sugar has (along with generous margarine). All that extra fat and sugar makes for the frosting to be VERY OPTIONAL… Thank you though. So appreciate who you are and all you do!
Thank you so much for this wonderful and easy recipe. My daughter and I have made it twice–so far, and found that by placing the bowl of dough by our small gas fireplace, we cut the rising time by about half…which is great as we can hardly wait for these buns to be ready. Again, thanks so much and happy new year!
Do you think that I can juste do the cinnamon rolls, but cook them the next day? And how long can we keep the cinnamon rolls after there cook? Are there gonna be as good the next day?
I’ve made this twice already. The second time I let it rise a little bit longer as my house was cold and it came out even better! I used the powdered sugar glaze as I didn’t have any vegan cream cheese, and I think next time I may incorporate orange or lemon juice into the glaze. Thank you so much for this recipe! It’s a perfect vegan substitute for Alton Brown’s overnight cinnamon rolls that I used to toil over! This is much easier and just as delicious!
Thanks for the recipe! They were great.
These are the BEST cinnamon rolls! They are devoured in no time when I bring them for my coworkers, and none of them can believe they’re vegan! I replace half of the flour with whole wheat pastry flour and it works out great. Thank you so much for this recipe :)
These were amazing! This was my first time making cinnamon rolls, and they came out very well. But you say it serves 10? I beg to differ – my bf and I ate almost the whole pan! There goes the vacation diet… :D
Thanks for the recipe!
I just made it, but added chopped walnuts & raisins. I used half coconut & half almond milk. Came out fabulous. I had too much to fit into the 8×8 pan so I put extra into muffin tin. Came out really nice. Used icing made with confectioners sugar & coconut milk. That didn’t blend well. It tasted good though.
Hi, I hope someone can enlughteb me on the type of yeast required fir this recipe. Whst is intended by “instant (or rapid rise) yeast”? I live in Ireland so I’m not familiar with the products available in the US. Would “essicated beer yeast” used for pizzas, bread, focaccias and some baked cakes be equivalent? I have a sachet of essicated beer yeast and the instructions say it’s not necessary to mix it with water, just add it to flour with 2 teaspoons of sugar. Then, I have another product for pizzas and focaccias (doesn’t say cakes), this one is actually a raising agent. So again not sure if it’s right for the rolls (probably not…). Thanks!
Hi! Hmm I am not sure if either of those will work for this recipe. Try and get your hands on some instant/rapid rise yeast! You can purchase it online, so if you cannot find it in store, that may be your next best option. Happy baking!
I made this with coconut milk because my daughter can’t have nuts so almond milk is off limits for us. It was amazing, and everyone loved it. I added more cinnamon though. I think that even 2 teaspoons wasn’t enough. I’m making them again tonight, thanks so much for the recipe!
Hi !!! Can you used active dry yeast in this recipe ?
Grammer correct use
This is a wonderful recipe! I am vegan and refrain from artificial sugar, thus I made these with papaya puree. I simply substituted the coconut sugar 1:1 with papaya puree. About a quarter of a large papaya will do with about a teaspoon of xantham gum added.
I used the leftover papaya puree (2 tbs) for the glaze along with six dates, 1 cup of coconut milk, and 1/4 cup of water.
Additionally (and aside from the papaya), I had to add more coconut milk (1/4 cup) to my dough because 3 cups of flour was too much. Perhaps because I used active dry yeast?
If using the papaya, I would suggest possibly adding applesauce to sweeten the dough a little more; I haven’t tried this, but I plan to soon. They were delightful without the applesauce, but for sweet tooths, I think it would be better. Great job Dana!
These look amazingly delicious and easy peasy ! Can you help me modify the recipe using a blend of coconut flour and garbanzo bean flour? Do you think they would work?
I made these with half almond flour and half regular organic all purpose flour and they rose beautifully and tasted delicious.
I’m really interested in making these, but there is like a 0% chance I’ll be awake early enough to make them before my kids wake up and demand breakfast. Would it work to let the second rise occur overnight in the refrigerator so they can be more ready to go? I’m imagining letting them warm up for 30 minutes while the oven pre-heats before baking, so there’s a maximum of one hour before they are ready after getting out of bed. Has anyone tried this?
Do I have to use the specific brand of butter mentioned here or can I use any vegan butter that I have?
Hi! You can use any brand that you have on hand! Happy baking!
Could I make the dough in my bread machine? I do understand I would have to remove it to let it rise the second time.
Hi! You sure can! I don’t have a bread machine but others left comments saying that they had success with their machines!
Thanks again for another wonderful, easy recipe! We replaced all sugar with maple syrup and it turned out great, also used spelt flour. Kids loved them:) Thanks
We made these cinnamon rolls when we woke up. We had to substitute cane sugar for coconut sugar and used a separate icing recipe. They turned out delicious!! We were amazed that we could make such a lovely, vegan dish from such a simple recipe! Thank you, Minimalist Baker!
For the love of cinnamon rolls – make a double batch of these! So easy I see alot of these in my future.
This was a great recipe.These were easy to make and tasted delicious! This is a beautiful looking design and the content is so clear and well written. Great job and everything here! Thanks for the recipe :)
Excited about this recipe and the video was really helpful, thanks very much!
I’m making these right now and they’re not rising at all. They’ve been left to rise for about 40 minutes and I’m not seeing any change at all. I used whole wheat flour and non- vegan ingredients. Does anyone know why this is happening?
Oh good lord! Dana, these are INCREDIBLE and also easy! Subbed with plain milk and butter but followed the measurements and recipe as written and they have turned out lovely BOTH times I have made them….yup, made twice in the space of 4 days! Gluttonous? Oh for sure….but with something this good, who cares! Thank you for this brilliant recipe x
Absolutely delicious
Just made them, they are dope and so easy to make, dont think its possible to mess them up! Thanks for sharing the recipe :)
SO excited about this recipe! I don’t currently have an 8×8 square pan but rather a 13″ cast iron circle pan, a 9×13 square, and an 8″ circle. Which would work best? Thanks!
Hi! Your 9×13 pan will work!
Worked really well – thank you!
This recipe is delicious! The cinnamon rolls came out of the oven looking scrumptious! I made my own icing by combining a cup of powdered sugar with some soy milk. I had to substitute soy milk for almond milk due to my fiancee’s allergies to free nuts. I had to add extra soy milk to achieve the right consistency. I also added a tablespoon of earth balance and approximately a half tsp. Of cinnamon to the icing. It added a delicious cinnamony flavor to the cinnamon rolls. Thanks for the awesome recipe, Dana!
Awesome! I made it exactly as the recipe but multiplied by 1.5 so I’d have half as much more. They were light, fluffy, and rose perfectly. This will be my go to cinnamon roll recipe for now on.
you were like WHOAGINA? Seriously ? XD
Thank you so much for this recipe! My daughter and I made these. They were light, fluffy and delicious! I am so proud of myself because I’ve never been a good baker. Your recipe gave me confidence!
Can coconut oil be used to sub the vegan butter?
Hi! I would recommend up to 1/2 substitution with coconut oil. I wouldn’t recommend omitting the butter altogether though! Good luck! :D
Had anyone tried making these with a liquid sweetener? (Agave, maple, honey?). Let me know, thanks so much!
100% success!! I am so happy these came out perfect, with no eggs or butter! They are fluffy and very tasty. I added more sugar to the dough and removed some from the brush-on part.
Thank you, this recipe is a keeper.
Hi there! I am so excited to make these today on this snowy day. I’m just wondering if they freeze well?
Hi! They are best fresh, but you can freeze them! Check out this article!
Can you use margarine instead of vegan butter?
Hi! That should work!
I mean if you want to a cow to spend the rest of her life having her babies stolen away and hooked up to a machine the rest of her life just for her to have her hanging down while people slit her throat just for the sake of profit, go ahead. Use real plain milk. :)
THESE ARE SO GOOD. OMG. I just made these for the first time (first cinnamon rolls since being vegan for about a year) and they turned out absolutely fantastic! I subbed Coconut Oil for the Earth Balance and used a little less for brushing on (3.5 tbsp instead of 5). I also subbed quinoa milk for almond milk, and it worked fine! I did the icing sugar to top it, just with a mix of veggie milk and icing sugar and they are fantastic! Thanks for the awesome recipe, I will definitely be making again!
I made these using coco palm sugar instead of the regular sugar and added in 1/2 cup of shredded zucchini & 1/2 cup of shredded carrots to give them some added nutrients. Also I tripled the cinnamon but we LOVE cinnamon! They came out AMAZING!
I made these, OMG they are amazing! And without too much effort #winning!
I used regular milk/butter and they turned out phenomenal. Gosh, you are good @minimalistbaker ?
I made these and everyone in my house love them! The last time i made them i added a little bit of light brown sugar and used maple syrup on top. These recipes never disappoint, always making us question why anyone would make this with dairy and gluten if it tastes this good without it?’
I’ve made these twice in the past week! I think I’ve made up for missing Cinnamon Rolls due to being Vegan for the last thirteen and a half years. Thanks SO much for sharing this recipe
I’ve made these many times and love them! I wanted to prep them on a Friday and baked them off to serve them for breakfast on Sunday. Do you think they’ll be ok? Should I use regular yeast (instead of instant) and put them in the fridge to rise until I’m ready to bake? Or do you think it’s better to completely make and bake them on Friday and just reheat them on Sunday morning? Thanks so much!
Hello, we are gluten and nut free has anyone tried these with oat milk and gluten free white flour? Going to give it ago tomorrow. Will comment with results
Is there a specific reason you use that vegan butter? I’d like to try this recipe with coconut oil instead.
hi! is there any way i could make this recipe the night before & bake it in the morning? i know it’s a long shot, just have to leave the house early in the morning with cinnamon buns in hand!
Please please please correct the gluten free part – spelt and whole wheat are NOT gluten free!
HI there,
is it possible to leave these in the fridge overnight and bake them in the morning or will that cause them to rise too much?
Hi! Check the comments as others tried this and had success! Good luck!
Turned out great! Thanks!
Bold claim ‘world’s easiest’ but I’m delighted to say you deliver!
Having tried twice before to make these and being sourly disappointed and annoyed (time rape) I had given up. But then after waiting around for the bakery to open having avoided the traffic I thought I should give it another crack! I tried your recipe and it worked!! A big hit, healthier and uncomplicated. High five you!! Thank you for awesome deliciouslyness and an amazingly smelling home!!
I used oat milk which worked just fine and in a second batch I used nutella with the sugar and cinnamon.
Do you have a similar recipe for raisin Danishes? Or have you experimented with any dried fruit or jam in this recipe that you’d recommend?
Not yet! I think dried fruit would be a great addition to these. Raisins perhaps?
We made these last night, using milk and earth balance. We let them rise the second time in the refrigerator overnight and baked them in the morning. They were AWESOME!
Here’s a few suggestions to an already awesome recipe:
* The sugar blend I make also has a little ground ginger, nutmeg, and cloves. Also, as I roll up the dough, I brush another layer of melted smart balance.
* Add a little lemon juice to the vegan frosting, and double it!
These look DELISH! Would it be possible to substitute coconut oil for the vegan butter?
If you’re not vegan I would just go for real butter. Otherwise, coconut oil should do.
Perfect post shoveling snack at the March 2017 Snowstorm
These are –
Easy
Yummy
Gooey
Yummy / easy
I love how simple this recipe sounds. So, I am gonna bring those cinnamon buns to the potluck dinner tonight. Thanks so much!
Do you think this can be made subbing with brown rice flour?
Hmm haven’t tried it. If you do, report back on how it goes!
Do you have a gluten free cinnamon roll recipe?
Not yet!
Heaven in rolls haha. They are perfect!
I just over-oiled the bowl when rising the dough so it was too moist, but taste and texture were perfect however!
I’ve put hazelnut-chocolat spread instead of butter-sugar-cinnamon, turned out so great!
Thanks for this recipe!
Love love LOVE this recipe. It’s foolproof and I’ve made it so many times now I don’t need to refer back to this page! I don’t hold back on the sugar and cinnamon though- a bit naughty haha
I’ve tested out a few different recipes (non vegan) and the dough never turns out quite as good as this recipe. Thank you!
I used oat milk and coconut oil and they turned out really great. I only had Pastry flour on hand so I kneaded it a little longer and it took about 1.5 hours to rise but they turned out really great!
I also made a vegan frosting..
1 cup vanilla hemp milk
2 TBS flour
1 Tsp Vanilla
8 TBSP coconut oil
1 cup of coconut sugar
and cinnamon to taste
I heated the milk and flour together while stirring (making sure not to boil)and then when the milk thickened I let it cool. In a large bowl I mixed together the coconut oil, sugar and vanilla and cinnamon and when the milk was room temperature I mixed it all together and iced the cinnamon rolls right out of the oven. Yummy!
Can these be done overnight? If so, how could I make that happen!!
Hi Telma! When making them the night before, I haven’t tried them that way myself, but have heard that for most readers that works fine. I would just recommend making them, covering them and refrigerating them and then baking them first thing in the morning. Don’t let them sit too long in the fridge – overnight max. Hope that helps! happy baking!
You have saved me from the cold, Spartan life I thought I had committed to when I went vegan
Just made these for Easter and they turned out so good!!! I made the rolls the night before and put them in my fridge overnight, took them out in the morning to proof for 1-2 hours and baked them with success.
I used a sweetener instead of sugar and it was perfect!
1 1/2 tsp ground cinnamon in the ingredients,
1/2 tbsp in the method!!
As a big cinnamon roll fan, I’ve been looking for the perfect vegan recipe for quite sometime and I am so happy I finally found it.
I made these this afternoon and let’s just say my family devoured them within seconds. The rolls were light, fluffy and absolutely perfect.
I just made these this morning and they were AMAZING!! My mom-vegan family thouroghly enjoyed them and were suprized when I told them that they were vegan (:
I didn’t have the vegan butter so I used coconut oil. When melting to spread over the rolled out dough I only used 1tbsp. I also used organic coconut sugar instead of the cane sugar. I used about a tablespoon more than it called for, mostly just because I didn’t sprinkle it evenly enough haha. But all in all DELICIOUS and I will definitely be making these again!!
I made mini cinnamon rolls using half the recipe. I used a mix of spelt white and wheat flour along with coconut sugar instead . The weren’t as fluffy looking as yours but they came out super soft and moist! I love them, and a coworker of mine asked for seconds so that was reassuring. I’m working on my second batch now!
If I want to make these ahead of time, at what step should I make them until? I need them for tomorrow.
Hi! I would recommend making them up to the point before baking! Refrigerate your cinnamon rolls overnight and then pop them in the oven, bake and you’ll be good to go! They are best fresh!
Spelt has Gluten. All wheat has Gluten. The recipe note where it says you haven’t made it Gluten-free but others have used spelt or whole wheat may ENDANGER people. I AM BAD. Please be safe.
I just made these and followed the recipe exactly. They were perfect. I wouldn’t change a thing. They are cafe quality! My cousin isn’t vegan and she loved them as well. Thank you!
Can you make this and leave it in a pan in thr fridge overnight to cook in thr moening or does that mess up the recipe?
You could make up until the baking stage, cover and set in fridge overnight, Rob!
OMG!!! I made these today and they turned out AMAZING! My husband and I can’t get enough. I used unsalted grass-fed butter in place of the earth balance, coconut milk in place of the almond milk and coconut sugar in place of the cane sugar and they taste legit like something I would buy at Cinn-a-Bun! Thank you so much for this amazing recipe. I’ll be making this many times again in the future :)
Wow!!! This is literally the easiest cinnamon bun recipe I have ever came across!! And it’s definitely the best!!!!! So yummy!!!!
I did half with cinnamon and sugar and the other half with chocolate (Ferrero Rocher) and nutella… It came out soooooo yummy
So….admittedly I have never baked before. I thought this would be an ambitious goal for someone like me, but as Cinnamon Rolls have a special place in my wife’s life (her Grandpa used to bring them to her and her sister growing up) I thought it would be a really nice tradition to establish for her (and my) first mother’s day. But since we had Sunday brunch plans, I got up early on Saturday and started working on these delights. They came out at least as good, if not better than I had hoped! In the future, I would likely forego the rapid rise yeast and let the thing proof overnight so that the only thing I would need to do in the morning would be to roll it out, flavor it, roll it, cut it and bake it! An hour will be way more palatable next year when my daughter and I undertake this special tradition for Mom. Thanks for all the hard work, and making an utter novice, such as myself king for a day (from a baking perspective) as I attempt to recognize the most important women in my life!
I want to try these gluten free, so is a specific flour blend I shoukd use
Hi! Do you know if is possible make the dough without yeast? Thanks!
I don’t think so..not for this one anyway!
I made this recipe and absolutely loved it!! I used regular unsalted butter, and 2% milk. Also I used an entire stick of butter in the initial milk/ butter pot warming step and then followed recipe to the letter. The rolls were flaky, buttery, not too sweet, and a great texture! Will totally keep this recipe on file. Thank you!
Can these be frozen? How do they do? Any tips?
Hey Allie! You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown
Hello, great recipe By the way! I am doing this for a science project and was just wondering how long you can keep it before they go off?? X thankyoooo Ellie xxoo
P.s. I would love it if you checked out my site!
Hi Ellie! They should keep for 3 days!
I Just loved it
I made it and it was my first baking dish still it turned so awesome an my house is smelling like bakery with sweet cinnamon smell…!!
thank you sooo much
Just made this for Father’s Day, and it smells and tastes delicious, but I think I swayed too far from the original instructions bc they turned out fairly hard on top after baking , not doughy. To be fair, I didn’t have unbleached all purpose on hand so I used a gluten free blend. I also used coconut milk (from carton). I also made the dough really late in the night, so after it sat out for an hour for the first rise, I popped it in the fridge where it sat overnight in a glass bowl with lid (no Saran wrap) & baked in am. I also didn’t have quick rise yeast, just reg. Hah! I clearly strayed too far… im giving this 5 stars bc it was very simple and easy and I have no doubt it will turn out delicious next time. I will definitely give this another go!
Dana,
My husband and I made these today and, WOW, they’re amazing! I’ll definitely be passing this recipe on. :)
I’ve made this before (and it’s wonderful and so easy!), but I’m wondering if you think leftovers would freeze well (without the icing)?
Oops! I see the answer above!
Hi Michelle! You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown
I am obsessed with this recipe! It was my first time baking with yeast and the cinnamon rolls turned out so well I’ve been making them pretty much once a week since. So easy, so delicious!
I followed the recipe step by step divided by 2 changing it by a gluten free flour mix that I made with my grinder :
1/2 cup millet
1/2 cup white rice
1/4 cup tapioca
1/4 cup sorgho
1/4 cup potato starch
1/4 cup corn starch
And I changed the filling by chocolate flakes and nutspread.
I am in heaven right now.
Thanks for sharing your good ideas
A guy from a vegan family in France.
1/4 cup
Just finished making these, they are delicious!! They are slightly biscuity on the outside but i think i just baked them for too long haha…. I iced them just with the classic icing sugar and water in stead. Looovvveeee these!! Xx
I just made these and am waiting for them to cool before I slather the icing on and devour them. They look so great! I made one substitution: instead of only white/all-purpose flour, I used 1 cup white, 1 cup whole wheat pastry, and 1 cup bread flour.
Also, this recipe truly was the easiest cinnamon roll recipe I’ve ever made. I actually started my day with a different recipe from another website, but was so frustrated and confused after the first few steps that I abandoned ship and started making this one. THANK YOU! Oh and I love the videos! They really help with things that can be more complicated (e.g., rolling dough).
I have never made cinnamon rolls before but am excited to try these! Is there a way to make them (without baking them) the night before and then baking them in the morning so that they would be warm? Thanks!
Check the comments above for tips!
Love this recipe but just some clarification: “1 packet instant (or rapid-rise) yeast* (2 1/4 tsp)”
Does this mean the recipe requires 2 1/4 depending on which yeast? I measured 1 pack instant yeast = 1 1/4tsp. So do I need to use another pack? Thank you! Love your work!
Hi Lilly! Yes, the recipe requires 2 1/4 tsp!
these were not very good. they turned out tasting plain and unflavourful. they also didn’t rise very much.
Amazing no modifiers needed!
HELP! in in NZ and i the closest to vegan “butter” I’ve found is an oil spreadable margarine which i use like butter, use for icing etc. Will this be practical to use in this recipe you think?
Hi Samii! I think that the spreadable margarine should work!
Thankyou so much – these were delicious!!!! Used normal butter and coconut sugar! Next time may try coconut oil too! Can’t believe how delicious they turned out. Struggling to not eat the whole tray!!!!
Hi I have never used yeast before and couldn’t find any rapid rise yeast- with regular yeast is it ok to just sprinkle on top as well?
Hi! You can use regular yeast it will just require more time to rise properly!
Does it matter what plant-based milk you use? I want to make these but my brother is allergic to nuts so he won’t be able to eat them. Could I use soya milk?
Best cinnamon bun recipe I’ve seen so far!
I used regular milk and it turned out great :) Thank you!
I want to try this but don’t have any sort of milk, would water work just as well to dissolve the yeast?
Hi! You could, but the texture and flavor won’t be as good as if you used almond milk!
Thank you for the recipe. I made it and it’s the best cinnamon buns recipe ever. Easy, simple, fast and delicious.
For gluten free version, try Bob’s Red Mill pizza crust flour. It already comes with the yeast packet and the texture is spot on:)
Hello, Would it be possible to use unrefined coconut oil instead of the vegan butter for this recipe?
Hi Tara! That should work!
thanks =)
Hi! :) Can i somehow make these cinnamon rolls gluten-free? Will it be fine if i use gluten free flour?
Hi! Some have tried it with gluten free flour and although the flavor was excellent the texture was quite stiff and flaky. The trick was not overworking (practically NO kneading) and to use less flour than you think you need. Read some of the other comments to get tips from others who have tried it! Hope that helps!
This was one of the best recipes I’ve made in a long time. Easy to follow and the results were great. Cinnamon rolls have always been one of my favourite sweet treats and now I have the perfect recipe to use for them. Thanks!!
After baking how do I store them? Should I leave them covered and an air tight container on the counter or in the fridge?
Hi! Yes an air tight container and either in the fridge or on the counter is fine!
hi, can you prepare the dough a day before and leave them rising overnight?
I hv made these several times and they are a big hit. I like it cause I don’t hv to scald milk. I make them with real ingredients though, not vegan.
I’ve made these 3 times so far and they were amazing each time, so fluffy and soft. 2 out of 3 times I used active yeast, and in the third time I used active dry yeast. Every time i followed your recipe exactly- just added a different amount of yeast so it would equal to yours. However, I want to make them again with instant yeast that can be mixed with the other ingredients right away. Do I still need to let them activate for 10 minutes (the second step)? Or shall I just skip that and add everything to the bowl at once? Thank you very much for this recipe, it is my favorite so far.
Hi! You will still need to let it activate!
I made these for a potluck one day at work and everyone loved them, thank you so much! I also made them for Thanksgiving and my nieces and nephews enjoyed them as a treat while we watched movies.
Hi!! Im making these this weekend for a brunch, so excited. Just wondered if it’s okay to serve them/eat one at room temp? Or how do they hold up the next day?
Let me know!
Hi Jodi! You can serve them at room temp!
Thank you so so much!!!
This recipe is awesome, even if you substitute milk and butter. I like to make the recipe in the evening (all the way up to putting them in the pan) and then cover and place in the fridge overnight for the second rise. Then, in the morning, I take it out and put it on top of something warm while the oven heats up. Try using brown sugar and adding some raisins or other dried fruit/nuts in place of the white sugar.
Hello, Minimalist Baker. I am new to your site; it’s wonderful. Am aspiring to a healthier life, am almost vegetarian/vegan, but will never refuse non-veg foods prepared with love… Love is the most important thing, and hurting family and friends will not help anything or anyone, our animal friends included… Which is why I am writing.
I love what Farm Girl wrote in June 2017 and wanted to say thank you. It’s good to know there’s loving farmers. She made my day.
Hello!
I’d like to make this delicious recipe but is there any way to substitute vegan butter? I can’t get it in where I live…
Thanks in advance.
Hi Rico! You could use coconut oil or vegetable oil (use 3/4 cup oil to replace 1 cup of butter).
I’ve been a vegan for a while now and have been looking for a good, easy, sweets recipe that I could make with common household ingredients and when I made these cinnamon rolls- I was beside myself. My family isn’t vegan or vegetarian, but they absolutely LOVE these. I made mine with soymilk instead, and they turned out even better than when I used almond milk. Such a treat! Thank you for this wonderful minimalist recipe!
Hi
I was wondering if these could be prepared the night before and kept in the fridge overnight to be baked first thing in the morning?
Many thanks
I made these this morning with Soy milk cause I’m allergic to nuts, and Sainsbury’s Free From margarine, as my vegan friend was coming over for breakfast, and wow, I was so impressed! My other flatmates (all non-vegans) demolished them as well, and said they were really good! I also found a nice glaze – if you use soy milk and brown sugar, then the glaze goes kind of caramel like which goes really well with the cinnamon. Will definitely be making these again!
Just made these, and they were delicious!
I made this tonight for tomorrow’s breakfast. They smell so good and look amazing! I can’t wait until breakfast time. I will let you know how they turned out taste-wise in the a.m. :D.
The recipe that turned me onto your blog. I was craving cinnamon rolls but didn’t have many ingredients on hand. Then I saw this one that contained… Almond milk? I always have almond milk! I’ve made these a couple of times now and (so long as I don’t kill the yeast), they come out better than more traditional recipes I’ve tried! I’m a fan! (Of both the rolls and your blog.)
I also tend to share a lot of your recipes with my friends. One of friends should be avoiding eggs (but doesn’t all of the time…), one of my friends is dating a girl who is a vegan, and the other one is just like me and likes to try new ways of doing things. So, thank you so much for all you do!
Made this for my husband and kids they loved it! Thanks for sharing. I didn’t have any vegan butter, replaced with coconut oil and they turned out great.
I will be making these this week , how can I store these? thanks!
Hi Iris! Store in an air tight container either in the fridge or on the counter!
Made these for my boyfriend who’s allergic to eggs dairy and nuts. Substituted the almond milk for soy milk. He loved them! (and so did my parents who were skeptical of vegan cinnamon buns) Great recipe and super easy for someone who rarely bakes!!
Is it possible to make part of this recipe ahead of time? For example, could I do most of the prep the night before then do the baking in the morning? I’d like to take these with to brunch but I don’t want to have to get up early tonight make them…
Hi Antonia! Yes you can!
I’ve made these several times and they are delicious but I am just wondering can I make the dough in advance? Like say the night before and then pop in the oven before work to bring to girls at work as a treat? Thanks for your help!
Hi Brittany! Yes you can!
do you think I could prepare these up until baking and leave them in the fridge overnight in the baking dish to bake in the morning? i made an overnight cinnamon rolls recipe a while ago but i want to use this vegan recipe now. thanks!
lol i just saw the comment above, never mind! :)
Hi Melanie! Yes you can!
I’m not sure where I went wrong, but my cinnamon rolls turned out bland and flavorless. They didn’t even have the typical gooey, cinnamon-y goodness that you normally get. Wish I could love this recipe, but it’s not one I’ll try again, unfortunately. I’m just baffled since the other reviews are all SO POSITIVE!
How long will the cinnamon rolls keep in the refrigerator? I am in the middle of making them and I can’t wait to eat them!
Hi Madeleine! They should last for a few days in the fridge!
Any advice for making these the night before, so I can just pop these in the oven the next morning? I tried looking through the comments for any tips, but there were sooooo many. Any advice would be wonderful!
Is it possible to make the dough the day before and keep it in the fridge over-night?
These cinnamon rolls were amazing! I made them yesterday evening, and all I had to do when I woke up on Thanksgiving morning was to pop them in the oven! They were so delicious!
My one advice would be to double the filling recipe because their can never be too much cinnamon! :)
I can’t wait to try more of your awesome recipes!
So so fluffy & easy to make !! Underestimated the cinnamon but otherwise a dream of a cinnamon roll experience !!
Made these tonight…knock out of the park delicious. Dough is soooo soft and melt in your mouth. Yum!!
Hi, I want to make these for Christmas morning, so I’d like to prepare them the night before. Do you think that would be okay? Should I only make the dough the night before, then roll them out the next morning? Or could I make the entire dish the night before and put it in the oven the next morning?
If anyone has tried this, please let me know the results and how you did it! Thanks!!
I’m curious if I made these at night would they be ok to bake the next morning? If yes can you please tell me exactly what to do to keep them fresh overnight until I bake them. I typically make cinnamon rolls for Christmas morning breakfast but it’s been in the past canned ones we have started a whole new journey for health recently so I just need a little advice. Thanks in advance!
I was just wondering if you can substitute the white flour for whole wheat flour, thanks
Do you think that the cinnamon rolls could be put in a dish and kept in the fridge for a day or two before baking them? I was thinking of making these in advance before christmas and bake them the day of.
Thank you! Xo
Hi Louis! That should work!
Does anyone have advice on what to use to make them gluten free? I found this recipe on a gluten free website and now I’m sad that’s not the case. I cannot have gluten but would like to make these for Christmas morning.
There is a separate GF recipe on the site (haven’t tried it yet, but will soon!):
https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Hi, I want to make these cinnamon rolls but I’m allergic to yeast….Could I use baking powder instead? If so would you know how much I should use in place of the yeast. Thank you for your time. Looking forward to making them for Christmas Morning 2017.
Sheri
Hello! I’d love to make these in advance and then serve for Christmas morning. Do they keep in the fridge ? Or do they freeze? I am horrible at baking .. no idea how to do anything :)
Thank you !
That’s what I’m planning on doing. I’ll probably do all the steps until they are in the baking dish then stick in the fridge. In the morning, take them out, let them warm and rise for a while (with rolls you can usually tell they are ready when they all squish together), then bake. Haven’t tried it with this recipe, but this is what I normally do when I prep baked stuff the night before. The fridge just makes the yeast slow way down so it can’t over-rise. Good luck!
These look fabulous! I was wondering if I could make them the night before and let them rise in the refrigerator overnight like you say to do in your Overnight Honey Wheat Cinnamon Rolls?
Thanks in Advance!
These look amazing! Can you use coconut oil in this recipe in place of vegan butter?
Hi Neda! Yup that’ll work!
Can these be prepped ahead of time then baked the next morning?
Yes!
Guys! I’m making these for Christmas morning! Can I make today and freeze them? How do I go about it?
Hi Brooke! Yes you can but they are definitely best fresh. You could always make them the night before, place them in your baking dish, covered + refrigerated and bake in the morning! That way, they are super fresh but still made-ahead. Hope this helps!
Right on, Lisa. Unfortunately only some people get it. And even if they get it, many still don’t change their eating “habits”. I’m glad you mentioned “Dairy is Scary”. I am so happy this is a vegan recipe site and I’m anxious to try the Cinnamon Rolls–I will make them ahead and bake them Christmas morning, like it was suggested. We have a phenomenally successful Cinnamon roll store in Berkeley called “Cinnaholic” that sells only Vegan Cinnamon Rolls. I’m glad it’s 2 hours away ’cause I’d be there daily ;-)
Dumb question from an amateur: when it says to start rolling from one end, does that mean roll from the shorter side of the rectangle, or do I roll from the long side?
Unreal, these are so sweet and gooey. They’re surprisingly easy and I’m not a very good baker. Thank you for the recipe!
Can you permanently the dough and bake in the morning?
Hi Nicole! Yes you can!
Christmas morning, 2017. The dough is rising for Cinnamon Buns. :) This is the third time I’ve made them and they’re delicious. My granddaughter specifically asked me to make these again. They live down the road, and once the buns are baked I’ll be hiking down there through the snow with warm cinnamon rolls and gifts for a beautiful beginning to the day! (www.smallbones.ca)
So this is my 5th time making the cinnamon rolls and it’s the first time I made them overnight put in refrigerator and baked this morning. They were just as delicious! I have been making cinnamon rolls every Christmas morning for the last 15 years but since I’ve came across this recipe a few years ago, this is all I’ve made. This time I made them with bread flour and I have to say these are by far the fluffiest and moistest ones ive done so far. They are all gone. The next challenge for me is to try and double the recipe. Dana if you read this how do I go about going that. Thanks for this amazing and delicious recipe. Merry Christmas!
Yum! Took about 90 min to male with rising, baking. Seriously awesome!
Made it for Christmas brunch. Delicious. I would post a pic, but it’s gone!
Looks like I’m not alone loving this recipe! Super straightforward and so tasty! Definitely making this recipe a part of our Christmas morning tradition – thanks!
Can the dough be made ahead of time and refrigerated or frozen to be baked later? Maybe even a couple at a time instead of the whole batch at once? Thanks!
Hi Nancy! That should work!
This is my go-to cinnamon roll recipe. I love everything about it. So delicious and loved by everyone who eats them. Thank you!
Can I use coconut oil instead of vegan butter?
Yes – check the other comments for tips!
Sounds wonderful! But I was wondering if oat milk would work as well instead of almond milk as I am allergic…
Hi Emma! That should work!
You need to triple the cinnamon filling amount to have any taste, otherwise its pretty boring. Dough is a great base though.
Very easy! Whipped up the dough and let it rise while we took our daughter to swim lessons. When we got home I quickly rolled them out and popped them in the oven. So great! And the house smells so good too! 5 stars! I just used regular yeast and rice milk because that’s what I had on hand and they turned out great.
Tasted just like French bread with a cinnamon filling to me. I would probably add more sugar to the dough next time. I also regret having used brown sugar for the filling, but was all I had. It imparted its own flavor and kind of masked the cinnamon-ness of the rolls. I kept the yeast, margarine/Earth balance and almond milk mixture (I only had cashew milk) in the oven which I turned on then quickly off just to heat it up and give them a warm place to grow.
Whoa! These turned out great: moist and fluffy, just as described. I subbed dairy-free milk with water. And I used coconut sugar instead of cane sugar. So if you want to save a buck, you don’t have to use milk for this recipe. What I noticed is that in many baking recipes you don’t have to use milk at all – just water, hence saving you money in a long run.
Wonderful! I followed the recipe exactly and they turned out perfectly. I did rush the icing a bit and it just melted into the buns which turned out to be a good thing. I will be making these again for my vegan children. The only downside is that they only make 9.
I only got to 1.5 cups of flour before my mixture matched the description, so I was worried- but it worked! Also, I only used 2 Tbsp to brush the dough when adding the cinnamon sugar and only 1 Tbsp to brush before baking. More would have been excessive.
This recipe is a bit time consuming, but easy. Still baking, but they look perfect and I’m sure they’ll be delish!
(Oh, also, I used plain, unsweetened soy milk.)
Super easy to make and so delicious. I am so tempted to eat them all at once. They are also super budget and student-friendly.
Got all the way to rolling them out before discovering I was out of cinnamon (whoops!) so I spread them with raspberry jam instead – they’re sitting on top of the oven now waiting for it to heat up, so fingers crossed they turn out okay!
Update: They turned out amazing with the jam! Not quite what I’d planned, but will definitely make again when I get more cinnamon :)
Amazing! Everything one could ask for!
Unsweetened almond milk is crazy expensive in Lima, so I used the cheap sweetened soy milk and worked just as fine.
Everyone (non vegan) at home loved them! And I’m making my second batch in less than 24 hours ?
Thanks so much for the recipe!
Recipe says 1 1/2 tsp of Cinnamon, but in the description it says 1/2 – 1 tbsp of cinnamon… wondering which measurement is correct/preferred?
Hi! Sorry – Use 1/2 – 1 tbsp (to taste) We will update!
I made them twice now. First time, was a bit unsuccessful but the second — YUM! They were perfect. I used 2-1/3c flour and I found it to be the best amount.
Thanks Dana!
Would I be able to let these rise overnight?
Hi Mel! Yes! Just pop them in the oven in the morning.
Yo can I refrigerate these after they’ve risen to bake the next morning??
Totally asking for a friend not an emergency at all
Jk pls help
Hey Chad! Yep, just pop them in the oven in the morning!
If I use coconut sugar instead is it the same measurement ?
Hi! We haven’t used coconut sugar in this recipe but others have! Scan the comments above for tips. Good luck!
I have used coconut sugar and it comes out great, its not as sweet, but that is what I like
Can I double this recipe and put it in a 9×13 pan?
Yes!
Hi Dana!!! I’ve made these a ton of times and they never last in our house because they’re SO GOOD! Question: can I freeze them??
You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown.
I think I might have accidentally portioned out an extra cup of flour because I had so much leftover. Thanks the instructions on realizing the dough is done when you can’t stir it anymore and that it’s sticky.
After proving it, it rolled out nicely, but I (having literally never baked anything not from a box before) didn’t like the way it rolled and balled it up again to re-roll it- a mistake! lol! It would not roll out after that so I proved it a second time, and was able to roll/stretch it out to a rectangle, but it was not a lovely as it was the first time I tried.
Anyways, they still turned out lovely! Probably a bit more bready than if I had not goofed. My non-vegan parents liked them (but they may also be just saying that to make me feel good!)
I hope I’ll make them again (correctly next time)!
I subbed coconut oil for the earth balance and used powdered sugar because I made these trying to get rid of the stuff in our pantry lol.. They came out great!
Awesome, Ana! Glad you enjoyed them :D
It was really good! Oy turned out nice and soft, went really well with the cream cheese frosting. I did have to add extra liquids though.
I absolutely love these! I made them a couple of times and they are a real crowd-pleaser, especially with the frosting. Since I live in Germany, I wasn’t sure about the instant yeast. But I found out that the stuff you can buy as “dry yeast” is pretty much what you want and will do the trick.
I’m making these for the second time today, they are currently proofing. The first time was so good and I was dying for more! I followed everything except I use vanilla unsweetened almond milk but I don’t think that makes too much of a difference. Also made more frosting because I am obsessed haha!
Absolutely a hit,
I made double batch using olive oil (coconut oil to grease the pan), soymilk and brown sugar (all organic) instead of the suggested ingredients and I added vegan chocolate chips in the sugar-cinnamon filling and on top of the rolls and they came out amazingly fluffy!
Thanks a lot!
Is there a vegan alternative to vegan butter which is not coconut oil or margarine? A mixture of sunflower and almond oil, maybe? Thanks!
These really stand by their name as the world’s easiest cinnamon rolls! I ate three that same night lol I scaled back the amount of oil though because it seemed like a lot when I was putting it on and they came out just fine! I have others in the freezer and they serve as a nice winter snack when I come home from my long cold day at school lol
I have been vegan for 20 years and made these Cinnamon Rolls for the 2nd time and they come out good every time. I follow the recipe usually like written, because I always believe that someone already tried it out. Works for me ! I do change the milk sometimes and this time I used oat milk, since I had it and the rolls came out great. Thanks
Yay! Thanks for sharing, Kerstin!
Made this exactly as it is. Except that I used regular milk and regular milk.
It took longer than I thought it would but it was
Delicious!!!
I am excited to try this recipe!! Thank you!
We hope you love them, Shade!
Thank you! These vegan cinnamon rolls are awesome. I followed recipe exactly and even used vegan ingredients because this IS a vegan blog. :) YUM!
Whoop! We’re glad you enjoyed them, Dory!
Hey I’ve made these before and they were amazing! For this thanksgiving I wanted to make two batches the night before and just stick them in the oven in the morning. How would you do this? Or is it even possible?
Thank you we use soooo many of your recipes as my at home staples, as a mom all your quick and easy recipes have saved me!
Check the comments above! This is possible.
I have made these SO many times! My dad, who is an avid meat eater, says these are the BEST cinnamon rolls he has ever had!
WOW. First time making cinnamon rolls, and these turned out INCREDIBLE. I was a bit unsure how they would turn out, but I was pleasantly surprised. I love cinnamon rolls, and I’m trying to cut out dairy from my diet, so it’s awesome to know I have this wonderful recipe when I have a craving for something sweet. I will definitely be keeping this recipe handy. I highly recommend this recipe!!
I have tried this recipe, and several other vegan recipes for cinnamon roll (my yeast is frothy so activated) but my dough will not rise!! (it does get sticky but i just add small amounts of flour to stop stickyness) i dont know why, HELP :(
Hmm are you over-kneading your dough, perhaps?
I made these for my family (all non-vegans) and they loved them so much, they’ve asked me to make them again for Thanksgiving breakfast! I was nervous using yeast for the first time, but it seriously couldn’t have been easier. Thank you for all of the fool-proof recipes, they never seem to fail :)
Hello! Have you ever prepped these the night before but baked them in the AM? Apologies if this was asked/answered already in the comments (there were too many to go through them all!)
Look forward to trying these for Christmas morning!
Hi Liz! If you use Control>F on your keyboard, you can run through and search a keyword! I would probably go ahead and bake them at night, then reheat in the morning. They’ll be just as good!
Ctrl+F…so clever! ;-) I’m debating prep PM/bake AM or make PM/reheat AM and I think you just convinced me – bake the night before and re-heat in the AM it is. Thank you!
I’m making these right now (GF). Used half Pillsbury, half Bob’s Red Mill GF flours. Hardest part was rolling up dough into a log without it breaking. Put cut rolls onto cookie sheet that had melted butter and crushed walnuts. Also walnuts inside roll.
Probably won’t be crispy outside, chewy inside, but should be delicious anyway.
Please, people, stop asking dumb questions. Be adventurous. Take some risk. Try something new. Think outside the box. You’re adults. Use the brain God gave you.
I would like to do the prep work the night before and bake them in the morning to take to work. Should I put them in the refrigerator? Or can I leave them covered overnight, wake up and preheat the oven, and just pop them in there?
Yes, that should work but I would honestly just bake them the evening before. They’re still super delicious the next morning!
Hello!
I was wondering if I could prep the night before by making the rolls and leaving them in the fridge then bake in the morning.
Thanks for any and all help!
Just seeing the previous comment!
Yes! See comments above for tips!
Hi! I made this using vanilla hemp milk. Followed ingredients and instructions and added some brown sugar to the filling. They turned out great, however, tasted very yeasty though. Could the sweetened milk have contributed to this? Or possibly too warm of environment? I placed a towel over the bowl and put on top of my stove (off of course). I’m new to baking with homemade doughs so I don’t quite grasp the “science” of it. Some doughs are called to set for an hour, others hours and some overnight. Any clarification or helpful suggestions would be appreciated. Thank you!!
Has anyone ever made this with Rice Flour? It’s a healthier alternative to white flour. I tried making a batch for the first time today and I think the dough was a little moist . . . When it baked, it definitely didn’t look like a cinnamon roll haha
It was crumbly and came out like a biscuit.
Am I able to make these the night before? I’m always worried they won’t do well overnight in the fridge. Would like to prepare ahead of time and bake in the morning. Thanks!:)
Just saw you recommend baking the night before the reheating!
Yes! See comments above!
Hi! What a great recipe! I have had to go gluten and dairy free for health reasons. I tried making it with cassava flour and used only about 2/3 the flour and had to add some water to keep it moist. I added a teaspoon of cardamom and a teaspoon of matcha. They took longer to cook and we’re still a little gooey inside. But a good first attempt to play with this recipe since I can’t do my Christmas cinnamon rolls or cardamom braid bread anymore. Thank you!
#singlemumstheword
Can I make the dough overnight and bake the rolls in the morning?
Yes!
I have a simple, non-controversial question: can you prepare the cinnamon rolls and place in the pan the night before you want to bake them? I was hoping to be able to pop them in the oven in the morning!
I have a simple, non-controversial question: can you prepare the cinnamon rolls (and place into the pan) the night before you want to bake them? I was hoping to be able to pop them in the over in the morning without all the prep!
Yes, you can!
Has any one made these, let proof & put them in the fridge overnight before baking? What a wonderful way to wake the family on Christmas Day!
Yes, that will work! We just bake them the night before and they’re still super delicious the next morning, but both ways work!
I made these tonight for Christmas Eve. They were wonderful! Absolutely delicious!!! Nothing at all was lost from them being vegan. I used the cream cheese frosting recipe that you linked and it was really good, as well. Next time, though, I will cut the frosting recipe in half. It was definitely way too much (although I enjoyed eating a lot of it out of the bowl, heehee!)
Thanks!!
Based on other recipes I have made, I was quite surprised to see that there was not brown sugar in the filling. I went ahead and used brown sugar, earth balance, Cinnamon and flour to help it bind. I also found the 2.5 cups of powdered sugar for the icing to be excessively sweet, I went with 3/4 cup powdered sugar, added a bit of maple syurp and almond extract. Came out great.
Can you make this the night before and bake in the morning?
Yes, see comments above!