The World’s Easiest Cinnamon Rolls

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

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

I really appreciate your website. Thanks so much!

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

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

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

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

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

These were very good but until you actually put the ingredients into a nutritional tracker, the numbers are off.

Instant hit with the family and super easy to make! Awesome recipe definitely recommend:D

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Great way to start the new year, very easy for a novice baker.

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

Thank you so much! Tasty, soft and the recipe is so straightforward. Perfection!

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

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

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

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