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
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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.
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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.
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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).
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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.
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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).
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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).
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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.
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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
I made these! They were delicious 😘thank u so much!
Yay! Thanks for sharing, Sabrina! xo
Absolutely delicious and easy to make. I made the quick powdered sugar glaze with some added vanilla to drizzle on top. These were great as-is but I think next time I would add even more of all of the filling ingredients for more flavour!
We’re so glad you enjoyed them, Kamielle! Thanks so much for sharing!
I live at a very high altitude and I am always nervous about baking but these turned out perfectly! Thank you for the easy, delicious and plant based recipe!
Yay! So glad to hear it, Lacey!
So I might have just done the most quarantineesque thing ever and that’s baking cinnamon rolls at 10pm. I rememered I had a block of fresh yeast left over that had been sitting in the fridge for quite some time and decided to just try and see whether it was still active. And yes it was! I added the whole block in case it had lost some of it’s … rising abilities? (sorry, not a native speaker) But I only had to let the dough prove for about 35 minutes until it wanted to escape the bowl!
Because it was fresh yeast I added the salt and sugar right from the beginning with some of the flour to give it a little bit more to feed on. Other than that I did everything according to recipe and these are simply THE BEST cinnamon rolls I have ever made. I added some of the sugar-cinnamon mixture on top before baking so I got this crunchy, caramelised crust and then the super fluffy dough. I gave them to my partner and he bit into one and was just like ” oh god, these are the best cinnamon rolls I’ve ever had!”
So thank you for this amazing recipe, I will definitely make this again!
We’re so glad you enjoyed it, Theresa! Thanks so much for sharing!
Hi Dana, I’m going to try this recipe. Could I sub the cane sugar for coconut sugar?
That should work well!
I did and it’s just as delicious! I wish there was a low-glycemic powdered sugar….
Made these today after yesterday’s succes with dinner rolls 😋.
I must admit that I could not wait for them to cool down before trying one 😳 the aroma throughout the house was insane. The most delicious cinnamon rolls I have ever eaten!!!! Thank you so so much 😋
BTW frw hours later they were all gone 🙃
These are so easy. I didn’t have cinnamon, so used fig jam, brown sugar and apple pie spice. They were sweet enough not to need icing. I am thinking my next batch will be with orange icing and or add the or apricot jam. Yum!
HI, I don’t use commercial flour, I grind a mixture of from 10 to 14 grains. Will this recipe work with my home ground flour? Thank you.
Hi Sandy, we’ve never tried that, but think they would be more dense rather than light and fluffy. But if you’re used to the flavor/texture, it might work! Let us know if you try it!
Thank you. If I try it, I’ll let you know.
Sandy
This recipe is bomb. The cinnamon rolls turned out super fluffy and delicious. I added a little bit of freshly ground cardamom to the dough which gave it that little extra something
Loved these! Super easy and turned out great. Always wanted to try making cinnamon rolls from scratch but never had the time. Perfect quarantine recipe, although I got a late start on them so I fully gave my children cinnamon rolls for lunch, after which they were too full to eat anything else. Oh well – veggies for dinner! Love all your recipes (many are on weekly rotation) and this was another hit! Thank you!
We’re so glad you enjoyed them, Maggie! Thanks so much for the lovely review!
Sadly this didn’t turn out as decadent as the photos. I think I rolled it too thin so they were more crunchy on the outside than puffy. Can you add in a measurement for how thick and wide the rectangle should be? I may try again and make it thicker before rolling. The inside was nice and gooey though!
Hi Callie, you want the thickness of the dough to be about 1/4-inch!
I love these! A batch is in the oven now and the aroma is amazing. Hoping to stir my sleepy heads for a Sunday morning treat. Made the recipe as is and was very happy with how easy is was to put together. This is definitely a winner! Thank you!
Thanks so much for the lovely review, Sara. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Made this with my 13 year old daughter while staying at home for COVID. Delicious!! Thanks.
Hi,
Can you make them ready to bake and store in the fridge overnight? To bake for breakfast in the morning.
Thank you for another great recipe.
Yes, Enjoy!
I don’t know who needs to hear this (probably not a lot of people), but nutritional yeast is not the same as self-rising yeast.
I’m gonna go cry.
Oh no! Sorry to hear that happened, Ava!
This is my goto vegan cinnamon roll! LOVE it! I never add all that flour (about a 2.5cup amount instead). Sometimes I put pumpkin pie spice depending on the season :)
So easy & DELICIOUS!!
Hello, I’m in the process of making this and the dough has risen really well, and I’m really happy with that. I would now like to store it and bake them later. Anything specific I should do, like punch out the air or knead the dough before storing it in the fridge or freezer?
I would recommend going ahead and rolling them out, doing the filling, and slicing and then freezing. That way you can take them out of the freezer, thaw, let them rise while the oven heats, and bake as instructed! Good luck.
Is it OK if I use oat milk instead of almond milk?
Yes!
How long should it rise using regular yeast?
Until almost doubled in size.
Hi Dana,
First off – I am a HUGE fan of yours! Minimalist Baker has been my go to website for years and your cookbook is my favourite that I own!
Second, this recipe is fantastic!! It is so easy to make and not overly sweet like the store bought ones (plus the whole house smells amazing which is an added bonus!)
I know that ratings are really helpful for you and I would have actually missed the spot where you give the stars because of the placement. I only knew to look for it because I read your replies to other comments where you mentioned that you appreciate receiving ratings. I think if this was moved in between the Comment Box and the Name portion it would be harder to miss… and/or maybe if the stars were outlined in black and a bit bigger?
Anyway, I know this box is not for website development suggestions but I just thought I would give my two cents :).
Thank you for this recipe – you’re the best!
Cheers!
Thanks so much for the lovely review and feedback, Brittany! xo
I’m in the middle of baking this recipe, and I noticed that 3 cups of flour would definitely be too much. I got in two cups and stopped there. Anyone else notice the same?
Stop if it gets too dry. This is why we suggest adding in at 1/2 cup increments!
So good! I have been meaning to make this recipe for years haha that is how long I have been loving your blog! Being in quarantine, I figured that now is the time! They were incredibly fluffy and the perfect level of sweet! My daughter and husband also loved them. Thanks so much for continuing to put out recipes that inspire!
Thanks so much for the lovely review, Rachael. We are so glad you finally had time to make this recipe and enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These were delicious! They were soft and fluffy with just the right amount of sweetness. This recipe is going to be a staple in my kitchen. Thank you! Stay safe.
Thanks so much for the lovely review, Nosh. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Amazing!!! These turned out so well. I am not a skilled baker – and usually fail despite following a recipe to the letter. This dough is just fantastic. I imagine it could be great for pizza crust, rolls, etc. Vegan bakers, keep this recipe on hand!
I love this recipe. Today I would like to try using my Kitchen Aid with dough hook. What do you think?
We haven’t tried it, but it sounds promising! Let us know how it goes!
I’ve really been enjoying and getting so much use of your recipes lately! I made these cinnamon rolls for a family Sunday brunch (quarantine style) and they brightened up the whole day. Since I didn’t make a frosting I followed Lexi’s filling suggestion (a cup of brown sugar, 2 tbsp of cinnamon and 1/4 cup Earth balance) and they turned out perfect! So fluffy, and not too sweet with a gooey middle. Felt like a warm hug. :) Thank you, I will definitely be holding onto this recipe.
Pretty dang good! I subbed out the sugar for dark brown sugar, which lead to a really caramel-y flavor. I did roll out the dough quite thin and long, so it yielded about 20 smaller rolls instead of 10. They’re delicious but a bit crunchy – I think rolling them out thin may have lead to that. Would love a more accurate rolling measurement thickness!
These are great! The texture is soft and fluffy as promised, and the dough is really easy to work with. For the filling, I used about 1/2 tsp. cardamom and 1 tsp. cinnamon, and about twice as much sugar as the recipe calls for. The only other alteration I made was adding a *tiny* pinch of salt and a splash of vanilla in the powdered sugar and almond milk frosting.
Two suggested edits to the recipe:
– When I added the yeast to the warmed almond milk and vegan butter, it didn’t visibly activate, perhaps because there wasn’t any sugar. I went ahead and added the sugar (and salt, probably not the best idea) to the mixture and let it sit another 10 minutes. Voila! The yeast started to bubble and foam. tl;dr: I’d recommend adding a pinch of sugar to the warmed milk/butter mixture, just to be sure your yeast is alive before you proceed with the rest of the recipe.
– It would be helpful to specify the size of the rectangle you’re aiming for after rolling the dough, and specify which side to roll from. I’m a relatively experienced baker so it turned out fine, but these steps could be helpful for others! For the record, I rolled out to approx. 9″ x 13″, and rolled from the long edge.
Thanks for all your recipes Dana! I love your blog.
I’ve modified the dough recipe to include mashed potatoes. I’ve modified the cinnamon filling to include walnuts and raisins. Excited to see the results!
Thanks for your kind words, Justin! We’d love to hear how it goes!
They turned out excellent. Everyone loved the cream cheese frosting!
Glad to hear it!
Very nice recipe, easy to do and simply delicious. Did them today with my boy and we had fun. We didn’t change a thing and they are great, soft and yummy- adding a bit of icing was a good idea. We’ll be doing them again for sure, thank you!
I didn’t have any vegan butter on hand so I used vegetable oil and it didn’t throw the recipe off. So good!
Thanks so much for sharing, Erica. We are so glad it worked! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
HI,
Enjoy making many of your plant based recipes! I cook low fat and don’t use oil or butter and wondered if you had any suggestions on what I can replace the vegan butter with in this recipe? I know it will change it somewhat, but it would be fun to try any ideas you may have. Thank you!
Hmm, that’s tough. This one kind of needs the fat to make it work. But I’ll think on that!
Hi! These look amazing, would coconut oil work in place of vegan butter?
Hi Gina, It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.
I thought they were delicious but my son (who is a fan of store bought) thought the cinnamon filling wasn’t “gooey” enough…. I have to agree they didn’t look as decadent as your photos… more cinnamon?
Hi Ashley, we would say probably more sugar!
Can I use unsweetened coconut milk instead of almond?
Sure!
Can you use active dry yeast?
That should work, just let it rise for a bit longer.
I was the silly one to think the sugar filling was ad libitum. It’s a good thing I had powdered sugar to make the topping, and after that they seriously rocked. I also added the salt with the other dry ingredients as one of the comments suggested, just because I’m a nervous baker when it comes to making dough rise :P. I sent it to all my friends who wanted to know what I was doing with my pandemic lock-down days (I live in Spain), and although they’re nowhere as beautiful as yours, they are totally worth it. Thank you so much for yet another wonderful recipe!
We’re so glad you enjoyed them, Daphne! Thanks so much for the lovely review!
We’re all stuck at home and not allowed to go anywhere and practicing social distancing here in Baltimore, MD. I plan on making these this week. It’s nice to have and make some sweets to pass the time and have something to look forward to.
Loved them! Easy and with few ingredients.
Thanks for sharing the recipe!
Can I use regular (not vegan) butter and powdered sugar? Thats all I have and going to the store means lining up an hour (in this time of social distancing)!
Thanks!
Regular butter should work well! Not sure about the powdered sugar, but it’s worth a try! Let us know how it goes!
Im so excited to make these but I was wondering if I can use oat milk instead of almond milk?
Sure!
I wouldn’t suggest it. I’ve made this recipe 4 times. 3 with almond milk and 1 with oat. They worked perfectly with almond and didn’t work with oat. The dough was too sticky and didn’t rise much. I still cooked it as a mass of dough and it still tastes good.
Just finished making these and I’m in shock! I’ve been vegan for 4 years and never found a recipe for cinnamon rolls that I liked: they were always too hard, no matter what I tried. This recipe though was perfect! I fallowed it to a t (all though I did use regular yeast, but the only difference was that I had to wait 2 hours instead of 1 for the dough to rise) and the results were fluffy, soft and on the inside was a little spot of gooey cinnamon Heaven. 10 out of 10!
Wonderful! Thanks for sharing!!
You are right! This was super easy and turns out great. I used the proofing setting on my oven and it doubled in less than 30 min. I added raisins and a few walnuts but think the missing egg (in typical recipes) makes the dough more rich. Will definitely play around with the dough recipe a bit. Thanks so much!
Lovely! Thanks for sharing! Yes, an egg will make the dough more rich. But we left it out to keep these vegan-friendly.
I found out that rice-flour (often used by japanese) mixed with water (about the amount of liquid comparable to that of an egg) substitutes the egg perfect! My non vegan wife even says it‘s better! You get this typical fluffy and chewy mouth-feeling with it. I got this idea from another blog that uses this kind of „ricewater“ for he marble cake. It turned out to make cakes more moist and less dry which often is a problem when doing vegan recipes.
Interesting! Thanks for sharing!
Just a tip from something ive learned salt kills yeast. You want to add salt at the at flour stage it will help with rising. 😉
Thanks for sharing! You can definitely add it to the dry ingredients instead.
These look so good! I’m just wondering if anyone has tried making the dough in a breadmaker? I recently bought one and it’s my new favourite toy.
We haven’t! We don’t have any recommendations on how to do so. I’d say consult your bread maker manual.
Successful gluten free rise! Very excited. I added 1 TBS ground flax and 1TBS apple cider vinegar to wet mix after the sugar and salt. Followed the instructions as recipe stated and used 2.5 cups flour(king arthur gf all purpose this time), left it to rise under a wet cloth in the oven (preheated the oven @170°f and turned it off as it heated to that temp, let dough rise in oven). Now it doesn’t rise as much as regular flour but it got nice and fluffy and sticky, so I worked in that remaining half of a cup and kneaded the dough by gently folding in the flour bits at a time. Let the rolls sit while oven preheated and they rose beautifully in the oven! Nice and plump! I did bake for 12 min, rotate the dish and bake for another 12. They started out not touching eachother and were all touching when I took them out. This was the most successful run for a traditional cinnamon bun I have had! *I did use home made cashew milk so the fat and protein content are a little higher than store bought milk* HOORAY!
Whoop! Thanks for sharing, Sarah! That’s SO helpful! You can also try our other GF cinnamon roll recipe here!
Hello
These look great. Can I sub the vegan butter for coconut oil? Just trying to use what I have in my cupboards. Thank you
Hi Lauren, It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.
Hi… can I use regular butter and not vegan butter?
Sure!
When I make these for my family they had no idea they were vegan and were shocked how amazing they were, but I did tweak the recipe a little bit. for the filling instead of white sugar I do about a cup of brown sugar and 2 tbsp of cinnamon and for the icing I do 6tbsp of vegan butter, 1 cup of dairy free cream cheese, 2 teaspoons of vanilla extract and 3 cups of powdered sugar! :)
We’re so glad your family enjoys them, Lexi! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
i’ve made these several time and I LOVE them. I just had a question about freezing the dough. when you take it out of the freezer how long would you suggest waiting after you take it out the freezer to put oil on it to let it rise for the first hour?
Hi Lexi, we would recommend setting them in the fridge the night before and let rise/thaw while preheating the oven. Hope that helps!
This is THE BEST cinnamon roll recipe out there. They taste amazing and are so easy to make! Made them for my none vegan family and the had no clue these were vegan. They’re always wanting me to make these :)
Thanks so much for the lovely review, Nereida. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Could I make these into miniature rolls? If so, how would I go about doing that? And I assume bake time would differ?
Hi Jolene, sure! You could probably split the dough in half and roll out each and also cut into 1 inch sections instead. And bake slightly less time. Let us know if you try it!
Loved them !!!!!
Hi -! Great recipe!! My dough is still very sticky after a long knead, is it overmix? I left for an hour it double it size just like your picture perfectly. But because its still sticky, its hard to make itu square and roll them. Mine turns out very small cinamon roll because i couldnt make a large square, should i add more flour or does i add to much yeast?
Hmm, if it’s sticky it needs more flour.
These were so tasty! I made a half batch. To help the dough rise, I followed Elena’s tip of preheating my oven to 200 degrees Fahrenheit as I was making the dough; once my oven was heated, I turned it off and put the dough in the oven (while it was coming back to room temp) so it would rise faster.
I added sugar and cinnamon to the drizzle too! lovely!
I thought these were really delicious and quite easy compared to other vegan cinnamon roll recipes! I just was wondering if you do a longer rising time than just while the oven is preheating, if you would get a fluffy dough? How long would you suggest for a second prove?
Thank you for all your great plant-based recipes!
Hi Rachael. That could certainly help! You could leave them to proof again for another several hours before baking! Let us know if you give that a try.
I made this for my son’s birthday breakfast and they were a big hit! I made the dough and assembled the rolls the night before, and baked them in the morning. I subbed unsweetened soy milk for the almond milk, and used vegan margarine (in a tub) rather than sticks of vegan butter because that’s what I had on hand, and both substitutions worked out just fine. I’ll definitely be making these again, though I might double the recipe next time and freeze some!
Wonderful! Thanks for sharing your experience, Aurora!
Could these be frozen and baked at a later date?
Yes! When ready to bake, set them in the fridge the night before and let rise/thaw while preheating the oven.
Made this today, Vegan and gluten-free. Used gluten-free flour blend recipe and Oat flour (since I didn’t have almond flour). They turned out so well. Yummy! The whole family enjoyed them. I frosted them with the Vegan cream cheese frosting. I give it 5 stars!!
Hi is it possible to make a giant cinnamon roll with this recipe? If yes do I alter the cooking time?
Hi Marilyn, we have never tried that and aren’t sure what to recommend. Let us know if you do some experimenting!
This was super fun to make, even my two-year old enjoyed it! And on top of that, it was easy and tasted scrumptious. Win-win!
We added raisins to our cinnabons. I’d highly recommend that if you like raisins too.
Thanks Dana. We’ll definitely be trying more recipes from you!
This is a great, non complicated, and tasty recipe for cinnamon rolls :) After recently going dairy free I was worried that I wouldn’t be able to make my yummy cinnamon rolls again. Thankfully I have been saved from this terrible fate!
I did a few modifications – coconut milk (not canned) instead of almond, brown sugar for the filling, and almond yoghurt in the drizzle instead of milk (just because I had it lying around). I also found that I only needed 2 cups of flour, and it rose very quickly – but then again it is a warm summery day where I live.
I would say that if you have made “regular” yeasted cinnamon rolls before these will be lighter and spongier in texture than you are used to (likely due to the reduced fat content and lack of eggs I imagine). However that’s not really a bad thing – they’re still really tasty!
Thanks so much for the lovely review, Hannah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
One more thing! I think they’d be awesome with a few pecans !
Thanks for letting us know!
Well, they aren’t out of the oven yet, but I can tell I rolled the dough out too thin. I’ve got about 4-5 “layers” in each roll compared to the 2-3 in the photos and I have 12 rolls. This meant the bread part doesn’t get as thick and the filling is spread too thin. No big deal, I hope, but I’d like to know about how big the finished, rolled out dough was. I figured 20″ long but didn’t do a good job at guessing the width. They look like they’re going to be tasty!
Ah, good question. We’ll have to measure it next time! But I’m guessing 12 inches tall by 20-24 inches wide.
They turned out beautifully! I let them rise for 30 minutes after I rolled them and together with the oven rise they were light and fluffy and just absolutely delicious. I also substituted soy milk for the almond milk and used half organic whole wheat flour and half all purpose flour. I think 20×13 would probably do it. What a great recipe! Thanks.
Could you replace the vegan butter with coconut oil? Would it alter the taste too much?
Hi Michelle, It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.
I made these cinnamon rolls yesterday and they were absolutely delicious! My mother had to have another after trying one. I will definitely be making these again.
Hello from México! I just have a quick Q… i can’t seem to find vegan butter… will normal butter be ok?? thanks!
Yes, that should work
Making these for the second time! Love them and they were gobbled up by all my vegan and non-vegan friends alike! We topped them with the glaze and added chopped strawberries and blueberries!
Question – do you think these could be half-baked on day 1, and then finished off the second day? They are so yummy right out of the oven, but I usually don’t have the time to bake when hosting. Thoughts?
We’re so glad you enjoy them! These can be made ahead. We would recommend making them up to the point of baking, then refrigerate. Then bake as instructed!
I really liked this recipe, easy to make and good result!
I replace the sugar with maple sugar and it added a great and subtle maple taste with fits awesomely with cinnamon. I used 1/3 whole wheat flour and since it absorb more humidity I had no problem with stickiness. Great recipe, thanks again!
Thanks so much for the lovely review, Marie-Pier. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Delicious. Thanks for sharing your amazing plant based recipes. I liked them very much but would’ve added more sugar and cinnamon to the rolls as not making the icing. Still delicious tho
I’m about to make these for the second time. I made them for Christmas and they were a big hit! Thanks!
Thanks so much for the lovely review, Chelsea. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I used this recipe for Christmas breakfast for my partner and I. It was my first time making cinnamon rolls and it was very easy to follow- he even got involved with some floss to help me cut the rolls. For anyone who isn’t sold about the cream cheese frosting, I promise it is worth it! My only word of advice would be to undercook vs overcook- my rolls ended up a little too dry, I’ll definitely try for a more doughy roll next time.
Thanks so much for the lovely review and for sharing your tips, Harlow. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Do they have to be served immediately? I’m wondering how well they keep, and if they’d need to be refrigerated or could be kept on the shelf in an airtight container. Any tips?
Hi Ash, these keep well! They’ll last a few days well-covered at room temp, though they are of course best when fresh.
I made these and they were AMAZING, like every recipe I’ve tried from minimalistbaker. I read the comments and decided to add more cinnamon. I did 2 Tablespoons cinnamon and 1 cup of brown sugar instead of white sugar. 10 min into baking I poured a mixture of almond milk/maple syrup on top to get them moist and crispy on top (learned this from another recipe). The results were so good!
Thanks so much for your kind words and lovely review, Zelda. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I made these twice so far – once as written with soy milk and once with GF flour and oatmilk. The original recipe was fantastic. I tried again to make them GF for my teenage step son. They were very crumbly and difficult to roll – I only used about 2c of an all purpose GF mix. They were still devoured but the texture was just off, more of a biscuit than a roll. They didn’t look pretty and didn’t rise much. Just wanted to share my GF experience in case anyone else was thinking about trying it!
Hi Annie, thanks for sharing! We recommend this recipe for a gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
I’ve tried this recipe twice now and both times the dough doesn’t rise the second time when I cut it into the rolls, what could I be doing wrong? I followed the recipe and instructions exactly!
Hmm, it could be that your yeast isn’t fresh, your water temperature wasn’t quite hot enough or too hot, or your home was too cold? Any of that sound right?
Made these Christmas Eve and baked them early Christmas morning ! They were awesome!!
Whoop! Thanks for sharing!
Could you use almond flour instead CB of all purpose flour?
We haven’t tried that and aren’t sure how it would turn out. Let us know if you give it a try! If you are looking for a GF version, try this: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Made these this morning and they were simply amazing! Thank you for all the thoughtful wonderful yummy recipes. We love cooking your food in our house!
Thanks so much for the lovely review, Allyson. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
My go to cinnamon roll recipe. Works when I sub in milk, butter, and I’ve even done a half and whole sub of whole wheat pastry flour (which I’ve been told makes them look healthy – lol)
Whoop! We’re so glad you enjoy them, Bre! Thanks for the lovely review!
These turned out delicious! I’m a novice at baking with yeast – this is the very first time ever I’ve baked with yeast so I was worried the dough wouldn’t rise as expected. When I proved the yeast, I checked the temp of the liquid and it was spot on, but I didn’t get a ton of foaming from the yeast. But after a hour prove of the dough and the two finger test on the rise, it seemed to be on the right track (even though it didn’t look to have doubled in size). I also erred on the side of under kneading vs. over kneading which seemed to be fine. I took a note from some of the other comments and upped the filling – I used a generous mix of coconut sugar, brown sugar and ground cinnamon. I used the cream cheese frosting recipe from your zucchini cake link as a guide and slightly modified (I used 4 oz of Trader Joe’s vegan cream cheese, about a cup of powdered sugar and 1/4 tsp vanilla) and it was delish! My vegan (who loves and misses cinnamon rolls…) and non-vegan taste testers all gave these two thumbs up. The rolls are rich and if you didn’t tell someone they were vegan I’m not sure they could guess it. While these do take a bit of patience, they are definitely worth the result. Thanks for this great recipe!
We’re so glad everyone enjoyed them, Megan! Thanks so much for the lovely review! xo
I am not a baker.. but these were soooo easy to make! They are delicious soft and just perfect!!
Everyone loved them!! Thank you!!!
Whoop! Thanks for sharing, Marie!
Whoa! Amazing! I was so happy with how these turned out. Light, delicious and gone too quickly. I used a food processor to mix the dough, giving it a quick pulse or 2 after each flour addition. The look on my allergic kiddos face at the thought of eating something like this, was Christmas joy.
Yay! Thanks, Abonnie! xoxo
I’ve never left a review before, but these are so good that I had to come leave a rating! Perfect for Christmas morning. Our house had a range of diets that included vegans, picky toddlers, and people with nut allergies, so I subbed soy milk instead of almond milk. Still turned out great, and everyone wanted the recipe. I added some light brown sugar to the filling, too. Thanks, Dana! Excited to start making these for weekend treats.
We’re so glad you enjoy them, Mary! Thanks so much for sharing!
This was a HUGE hit. I originally fixed this for me since I’m the only one in my household that has been strict on my plant-based eating. However, everyone ate all my Vegan cinnamon rolls and left the other desserts that were non Vegan.
I used Oat Milk and Coconut Sugar. I’ll be make another batch today and I add some Oat flour. Thank You for this recipe.
We’re so glad everyone enjoyed them! Thanks for sharing!
Wondering if the oat flour worked for you? I wld like to use that instead of regular flour. Thanks
I made these today instead of a birthday cake for my husband. I used exactly the same ingredients but put them all into my bread maker on dough setting without preheating the milk. 2 hours later I rolled the dough out and followed all the other instructions. Once slightly cooled I covered in icing. They are amazing, huge fluffy rolls of cinnamon sugaryness!! The best cinnamon rolls ever and it was so easy. Thank you for the recipe ?
Yay! We’re so glad you enjoyed them, Danielle! Thanks so much for sharing!
Danielle, I have had my bread machine packed up for years in the garage. Thanks for the idea to use it on this recipe. I haven’t tried it yet, so I am looking forward to it based on all the wonderful and supportive comments.
Followed the recipe to a tee and the result.. absolute perfection: soft and fluffy rolls. Great treat on Christmas day for the family. They were much loved!
Thanks so much for the lovely review, Jasmeet. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Absolutely!
These turned out wonderful for Christmas morning, and it made the house smell delightful! Thanks :)
Yay! Thanks, Meg!
Just made this for Christmas morning and they are amazing! Very easy to make and absolutely delicious. Thank you for the recipe! Merry xmas!!
Whoop! xoxo
I enjoyed the end result of this recipe very much!!
I used coconut sugar and it worked really well. The dough was easy to make and in two hours it tripled the original size. I thought the rolling part was going to messy but it turned out great.
Thank you for this recipe.
Thanks for sharing, Francisca!
Can I make this the day before and keep in the fridge overnight before baking?
Yes! Enjoy =)
I made them with dry yeast and gave them a little more time to rise. They were delicious! Great recipe and love that you also have metric measurements!
Thanks for sharing, Muriel! We’re so glad they worked out!
Has anyone tried doubling this recipe? I make these every year for Christmas morning brunch but we have a bigger group this year. Any insight would be appreciated!
We haven’t tried it, Jenn, but some other readers have! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “double”) in the post and comments. Hope that helps!
Hello! Curious if I can make the night before and put in frig after step 5 and pick it up there the next morning?
Looks delicious, can’t wait to try them!!
Julie
Yes, that should work well! Let us know how it goes!
I sure will! thanks you and Happy Holidays!!
These were delicious! I love your recipes! I am new to cooking vegan and I always check your blog 1st!
Julie <3
We’re so glad you enjoy our recipes, Julie! Thanks so much for your kind words =)
We just made these!! We used oat milk and coconut sugar and they are AMAZING!! Thabk you so much for the recipe!!
Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
not sure if i went wrong somehow in the recipe (could have been the whole grain) but mine didn’t turn out very good. but since this website has lots of good recipes i’d try it again. make sure to use white flour and put lots of the filling in, mine were not very flavorful. also if your using dry active yeast make sure to let it sit for a long time until continuing, or use more (3 packets)
Interesting. What kind of flour did you use? This works best with all purpose.
Yummy! Tested these today to see if they are worthy of Christmas brunch. Conclusion, YES! Easy and delicious ? I added more cinnamon than recipe called for. I Will add more Next time mostly for color. Thanks for the great recipe.
Thanks for sharing, Andrea!!
Very delicious but not nearly enough cinnamon so tastes a bit plain. I have made this recipe three times, increasing the cinnamon by 1 tbsp each time, and still don’t feel like it’s enough.
I also used brown sugar and hemp milk (same amounts), and it worked fantastically.
Thanks for sharing, Kayla! Add more cinnamon for sure!
Thanks for this recipe, I cannot wait to try it! I was wondering if you’ve ever tried using sourdough starter in lieu of yeast – and if not, whether you have any thoughts or suggestions in attempting to use the starter (thoughts on amounts of starter versus instant yeast) and allowing for adequate time to proof. Any input is welcome!
Thanks again!
I haven’t! But if you try it let us know how it goes. I’m sure it would be fantastic!
Did you try it with sourdough starter? Did it work? What were the proportions?
Thanks
Can you use soy milk
That should work!
can i use active dry yeast instead and if so how much would i use?
Hi Natalie, that should work. Just allow it more time to proof / rise.
These look delicious! I want to make them soon. I have soy milk. Will it work the same?
That should work!
How much fresh yeast would I need if I want to use this instead?
Hi Marcela, If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. That way you can see what others have done.
If I want to make these ahead how would I do that? Make them up to the point of baking then freeze them. Once frozen does the cooking time change?
Yes, they can be made ahead. We would recommend making them up to the point of baking, then refrigerate. Then bake as instructed! For freezing, do the same, but set them in the fridge the night before and let rise/thaw while preheating the oven.
I am planning to make these for Christmas morning, so I love that I can make them ahead of time, but what about proofing them on top of the oven? Should I proof it, and then refrigerate, and let them come to room temp before baking? Or refrigerate, take it out and proof it in the morning, then bake? Or just bake it cold from the fridge? Thanks for the tips!
Skip the first proof of the sliced rolls and put then straight in the fridge (covered). Then proof on the oven the morning of and bake as instructed!
AMAZING – did it with 3 tablespoons of cinnamon and came out amazing!
Thanks so much for the lovely review, Samantha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Oh no! Great recipe but I accidentally added tablespoons of yeast instead of teaspoons. Bit hard to fix but still smells great. Every other recipe on this website is absolute gold. Always reccomend when people ask me about going vegan.
Oh no! Hope it turned out okay! And thank you for your kind words and support, Kimmie =)
I made this before, a year or so ago, and they were perfect. This year I read in the comments that I could make them up to the point of baking and then put them in the fridge overnight to bake them in the morning. Well I tried that and in the morning they were completely flattened and when I baked them they didn’t rise much, if at all. Very disappointing. I recommend baking right after and not waiting at all.
Thanks for sharing your experience, Jessica!
My husband’s special needs adult son has dairy and egg allergies so I’m always searching for something special that he could eat when he visits. He likes to watch the Macy’s Thanksgiving Day parade so I thought that this recipe would be something that we could all enjoy with him. It was delicious.
A word of warning, he is also allergic to annato which is a food color enhancer and was in the Earth Balance butter substitute. Since it was touted as vegan I thought that it would be fine and bought it. Luckily, I read the label before actually using it so I substituted vegetable shortening which I had on hand. I’ll use the Earth Balance in something he’s not eating some time. Sorry if Earth Balance is one of your sponsors but we’ve found that many foods that say they’re vegan do have additives that could cause problems if one is not careful to read the labels.
Oh thanks for sharing, Molly!
These are so good I made them for my family but ate most of them myself. We’re making more on Thanksgiving plus extra to take to mom’s. Didn’t change a thing and it was so easy. Thank you!
Whoop! We’re so glad your family enjoyed them, Judy! Thanks for sharing!
Is it possible to prep these the night before baking and store in the refrigerator? I’d like to put the rolls right into the oven for breakfast on Thanksgiving morning.
Hi Cristina, they can be made ahead. We would recommend making 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.
This is the BEST cinnamon rolls recipe ever! Both making and eating these! They were delicious! I decided to prep and bake them the day before Thanksgiving. All I had to do was warm them up in the morning. They were a fun treat for us while watching the Macy’s Thanksgiving Day Parade. Thank you for your instruction on prepping them the day before. I will definitely be making these again for Christmas morning. I was so pleased at how the dough tripled in size. They were so light and fluffy. I decided to bake the 8 rolls in a rectangular 9″ x 13″ baking pan which was the perfect amount of space. Tip for bakers here: I always get amazing results with Aldi brand “Baker’s Corner” Active Dry Yeast (3 packets). I keep it in the frig and take it out to bring it to room temp a few hours before use.
We’re so glad you enjoyed them, Christina! Thanks so much for the lovely review!
How do you store leftovers? In the fridge or room temperature?
Hi Caroline, you can store in an air tight container either in the fridge or on the counter!
I have made this recipe with small modifications.
I replaced 100g of the flour with a mix of whole wheat and oat flour.
I used soy milk, because this is what I had.
I don’t use store bought margarine at all. I always replace with a mix of refined coconut and canola oil in recipes.
I let my dough rise over night in the fridge.
I yielded 15 rolls, which were fully cooked after about 15min.
I made an icing with a mix of soy milk and icing sugar and poured it over them, once I pulled them out of the oven.
I froze some and heated them up in an airfryer straight out of the freezer. Good with ice cream for a quick desert.
Thank you! It was delicious and easy to make.*****
We’re so glad you enjoyed it! Thanks so much for sharing!
Girl, you are the BOMB! Just made these, and they’re fantastic!
But I have to compliment you more – this is not the first recipe I’ve tried from your blog, and I’ve loved every single one! I reference your site frequently. Thank you for the time, work, dedication, and experience that you put into your site to educate and inspire others! It does not go unnoticed, and users like myself most appreciate it! Keep killin’ it!
Now, excuse me while I have another cinnamon roll…
Aww thanks so much for your kind words and lovely review, Camryn!
Hello! I’ve made many recipes from your site and loved them, but sadly these get 0 stars! I followed the recipe to a T and they came out like little dough balls (not actually ball-shaped obvs). Really disappointing and weird! I’m unsure if American cinnamon rolls are different to UK ones, that is probably it now I think about it. I can’t serve these anyhow. Not a complaint, just a comment because I’m a little perplexed, but thank you for your site in general as I love what you do. Best wishes, E x
Hmm, that’s so strange! They definitely shouldn’t turn out like dough balls. We wonder if your yeast wasn’t active? Not sure what else might have went wrong!
Am I able to use active dry yeast instead of instant?
Yes, just allow it more time to proof / rise.
Can these be made with gluten free flour? If so, any recommendations on which one? Thank you!
Hi Erika, we would recommend this recipe for a gluten-free option: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
These were just what I wanted. A recipe with no dairy or eggs.
I made it in my bread machine setting it on the dough cycle, by adding all the ingredients as directed by bread machine and then when the beeper came on to add raisins, or whatever. I checked the hydration of the dough and found it a little to sticky ( I used King Arthur All Purpose flour) so I added a little more flour to get the texture I wanted. About a 1/4 cup was added. I used a little more on my kneading board while shaping the dough. I baked them in my Breville countertop oven. They came out perfect and rose up large with a lovely crumb texture. I usually just add fresh lemon juice to my powder sugar for the frosting. My husband ate 3 after dinner.
Delicious! Thank You for you recipe.
We’re so glad you enjoyed them, Sylvia! Thanks so much for the lovely review! xo
I am not a fan of almond milk so made these with soya milk. Simply delicious. Converted a vegan skeptic to the ‘green side’ with these!
Thank you!
Whoop! Thanks so much for the lovely review. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I’ve made these with white flour and they were perfect. Second attempt with oat flour -as it’s all I had and the texture wasn’t as good. I wouldn’t recommend oat flour. Stick to the recipe! :)
Thanks for sharing your experience, Melissa! For a gluten-free option, you could try this version. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
HI! so excited to try this! I see that in the picture you use a glass pan. I only have an 8×8 nonstick metal pan. Do I have to change the degrees or time to bake? Thank you so much!
It shouldn’t make much difference. Let us know how it goes!
I made these yesterday and they are just marvellous. So light and fluffy and yummy and so easy to make. Only thing I’d change is I’d add more sugar to the dough next time. But I didn’t ice them yesterday which would of course also add extra sweetness.
Oh, I used oat milk, soy spread and self raising flour. Worked a treat.
Thanks so much for the lovely review, Annie. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These cinnamon rolls were as soft as pillows and quite heavenly. Will be making this again!
Yay! Thanks for sharing, Brenda! xo
Can you use unbleached self rising flour , coconut milk, and can you also mix coconut sugar with the cinnamon for the inside?
Hi Tamikia, we haven’t tried self rising flour, but it might work! The coconut milk and coconut sugar should work well! Let us know if you give it a try!
I just made these. They’re sweet enough but the texture isn’t right. I think they came out real thick and cakey because there weren’t enough layers. It doesn’t taste like fine flaky pastry at all. The frosting made it taste a bit better but I don’t think I’ll remake this.
Gauri, thanks for the feedback. So, these won’t be flaky like pastry because that’s not the quality or style of the dough. What you’re thinking is puff pastry used to make croissants? This is a soft, fluffy dough.
I think you got them confused with danishes. Cinnamon roles aren’t meant to be flaky.
Can I make this in a bread machine? I l how I will have to do the rolling and cutting myself, but can a bread machine do the rest?
Hi Angel, You sure can! We don’t have a bread machine but others left comments saying that they had success with their machines!
This recipe is amazing. My family whole family loved these and they were the perfect fluffy texture and sweetness. My new brunch go to recipe!
So glad you and your family enjoyed them, Jessica! Thanks so much for the lovely review! xo
This was my first time attempting cinnamon buns.. I followed the recipe almost exactly. I only needed about 2.5 c flour but other than that I made the dough the same. For the filling I put a little extra vegan butter and I doubled the cinnamon and sugar because I like them super cinnamon-y! And I made the cream cheese icing. My kitchen smells amazing. And I could hardly wait for them to finish baking before digging in. They’re delicious! And they were pretty easy to make. A little time consuming waiting for the dough to rise but totally worth it! Thanks for a great recipe.
Thanks for sharing!!
Can these be prepped up to stage 5 and then refrigerated over night? I’m desperately wanting fresh baked cinnamon rolls for breakfast, but I don’t want to be up at 4am to prep them!
Just about no-fail! I have made these many times and they are delusions! Excellent texture, flavor. Easy to follow directions. Family favorite. They are vegan and much lighter than other vegan cinnamon rolls that I have had.
Thanks for the love, Martha!
I found that using all of the cinnamon makes the filling spicy and savory, and then leaves all the responsibility of being sweet to the frosting –which packs a punch on its own if you use the vegan cream cheese kind. It’s unbelievable. I cannot say enough good things about this recipe. 5/5 and I can’t wait to eat it again.
Whoop! So glad you enjoyed them, John! Thanks for sharing!
This was my first time attempting cinnamon buns.. I followed the recipe almost exactly. I only needed about 2.5 c flour but other than that I made the dough the same. For the filling I put a little extra vegan butter and I doubled the cinnamon and sugar because I like them super cinnamon-y! And I made the cream cheese icing. My kitchen smells amazing. And I could hardly wait for them to finish baking before digging in. They’re delicious! And they were pretty easy to make. A little time consuming waiting for the dough to rise but totally worth it! Thanks for a great recipe.
Oh and I used oat milk instead of almond!
So glad you enjoyed them, Cass! Thanks so much for the lovely review! xo
I made these last night and the only changes I made was using oat milk instead of the almond milk and sprouted spelt flour. they were very good the next day for breakfast! I did warm them in the microwave for a few seconds before serving and that made them light and fluffy. It seems like the spelt flour makes them a bit denser when they are not warm otherwise though very yummy!!!
Lovely! Thanks for sharing your changes, Melissa!
I made these and they turned out fantastic! I used butter instead of vegan butter because it was what I had on hand. I was looking for a recipe with no eggs because we were out and these were easy to make! The recipe was easy to follow too. I have made cinnamon rolls in the past and have made a lot of yeast doughs. I rolled my dough about 3/8” thick and then spread softened butter over instead of melted butter so the topping would stick. Then I added 3/4 tsp of vanilla and 1/4 tsp almond extract to the cinnamon and sugar before sprinkling it on top of the butter. Baked for about 25 min and they turned out perfect.
Amazing! Thanks for sharing, Stephanie!
I found out earlier this year that I can no longer eat dairy. I was in the airport with my family last week and Cinnabon was calling everyone’s taste buds. Of course they contain milk so I had to miss out. I came home and searched for a vegan cinnamon roll recipe. Yours seemed straight forward. I made them according to the recipe. The only thing I did swap out was the cream cheese since I had a different brand already in my fridge. It was 100% fine. These are the BEST cinnamon rolls I’ve ever eaten. I couldn’t stuff them in my face fast enough. In fact I told my family they weren’t allowed to eat them lol. I ate 7 of the 10 (I ended up sharing with them). They are crazy good. Like possibly dangerous to keep around. I kind of hate that they are so easy to make. I’m making more right now!!! The only thing I’m changing up this time is adding more of the filling because I like a lot of filling. Thank you for making this easy to create. Would make them again and again and again.
Lovely! Thanks for sharing, Ginger!!
These were a hit at a party! I don’t think anyone knew they were vegan. I don’t know that I would call the recipe “easy” but we figured it out. Had some initial confusion with heating the butter and milk, and then adding yeast to activate. We used non instant yeast so it took some guessing to figure out when it was ready. But it all worked out, yum!
We made the icing using Trader Joe’s vegan cream cheese. I think it’s similar to toffuti.
Thanks for sharing!
I can’t give a rating because I substituted too many things in all 3 attempts… and without much success unfortunately! However, I hope others can learn from (or get a giggle out of) my adventures…
For all 3 attempts I baked for about 35min at 180C but my oven is a bit “slow”.
Attempt 1.: I’m in the UK and used Sainsbury’s own Freefrom self-raising flour (gluten free – all I had to hand) and Freefrom spread (vegan, sunflower oil based margerine stuff). I also used double the filling. I didn’t need all the flour, so I used the rest in Attempt 3. Unfortunately, this meant I had to use icing sugar to roll out the dough which made it sticky again (oops!) and it would not hold together, possibly because of the flour. It was falling apart so much I used the base of my cake tin to scoop it up. It was pointless trying to cut it into rolls, as it was too gloopy/bitty. Now it’s done, it’s pretty hard/chewy and looks a complete mess BUT it does taste pretty good. I would recommend not using these substitutions… but using double the filling may have saved this “Cinnamon Splat”.
Attempt 2.: I used plain/all-purpose flour this time, which really helped keep the dough together. I did substitute skimmed milk in place of the almond milk, however, and used a non-vegan sunflower spread. Unfortunately, the milk/sunflower spread/yeast combo was really smelly so I think something must have happened to the milk? I hate to waste, and have a cast-iron stomach, so I decided to use this lot anyway. In hindsight, I really wish I’d used the left-over flours for this batch! I had some old cocoa powder left, as well as the icing sugar and a small bar of 85% dark chocolate, so that became my filling rather than cinnamon. I remembered I also have cornflour, so used that to roll out the dough and that was much better. Sadly, the end result is stodgy, which I put down to using a spread rather than proper (vegan) butter. Needs more chocolate, too, but that’s not relevant here.
Attempt 3.: I went back to almond milk, used the non-vegan spread, and had a mix of the two flours left over – just enough at 2.5 cups – which was predominantly the gluten-free stuff. The dough held together much better again on the cornfloured surface, but was more fragile than Attempt 2. By this time, I didn’t have the energy to painstakingly measure out the ingredients for the filling. The spread was spread straight onto the dough, unmelted, and the cinnamon and sugar were sprinkled generously with reckless abandon. Or so I thought… Although the texture of these is much better (not sure why) more filling is definitely needed, especially sugar. If I have the energy tomorrow I may ice them, which may just save this experiment from being a complete disaster!!
Update: Icing them has helped.
Although Attempt 1 looks a hot mess, it is tasty and people at work have eaten some and enjoyed it. Partner likened the texture to a scone (American biscuits) which was another commenter’s result with GF flour so I’m not surprised.
Attempt 3 is nearly all gone already at work! Clearly being enjoyed!
Attempt 2 is not going to be given to anyone else in case it was a bit off – I’m enjoying it but it is a bit stodgy. Haven’t iced this one – may need to do that.
Thus, with 2 out of 3 attempts officially being roaring successes I feel I can now give a rating :-)
Would it be possible to forgo cinnamon and sugar and use peanut butter as a filling and then drizzle with more peanut butter and jelly after, or do you think the peanut butter would get ruined in the oven?
I think that could work! Maybe try this muffin recipe as inspiration.
Hiya, if freezing do I do it after point 5? How long would they go in the oven from frozen? And have you got any recommendations instead of using plastic wrap to store them in the freezer?
Hi Lauren, cut and place in a dish (step 5), then freeze immediately. Once ready, let thaw in the fridge overnight, covered. And let rise on top of the oven (or in a sunny spot) while it’s preheating and bake as instructed. In place of the plastic wrap, you could try a baking pan or glass storage container that comes with a lid or perhaps parchment paper or wax (might let too much moisture in though)?
Hi. I just did them, following all instructions.
But they didn’t got soft. A bit crunchy the exterior almost as a cookie.
I’m wondering what did I do wrong :(
Thanks
Hmm, and the ingredients weren’t altered? What size of pan did you use? Wondering if they got spread rolled too thin and then the pan was too large so they spread?
Thanks for answer.
The ingredients didn’t got altered.
It might be that was too thin the dough when I spread it.
Or that was too much space between each, when I baked them?
How thin should be?
And shouldn’t be space between one and other at the baking time?
And again thank you very much for the pronto answer ?
Greetings.
Of course! The dough rolled out should be ~ 1/4 inch thick (or less). As for the rolls once formed, yes they should be touching in the dish (no space between).
Q: What brand of butter did you use? That might’ve contributed to a crunchy texture somehow…In this recipe we found Earth Balance buttery sticks to work best…
Hi! Can I substitute the almond milk for water?
Hi Naomi, You could, but the texture and flavor won’t be as good as if you used almond milk!
This was My first shot at making cinnamon rolls, Nd it was really fabulous! I used regular non-vegan ingredients, and it was perfect – regular ful fat milk, regular butter, etc. Easy to follow, clear steps. Thank you!
So happy to have stumbled upon this review! Been wanting to make this with the regular (non-vegan) stash I have at home, wondering if it would work or not. I wouldn’t want to waste it if ever it fails. Now that I know, I’m making these asap! ☺️
If you just substitute 1 for 1 with all purpose gluten free flour, you can make some pretty tasty cinnamon scones, lol! Not quite a failure but not quite a success, I’ll have to try with the actually gluten free recipe.
Thanks for sharing, Katie! You can also try our take on GF cinnamon rolls here!
Delicious soft cinnamon rolls! I doubled the cinnamon, used coconut oil for the dough, regular butter in the filling, and baked them in a glass round pie pan. They turned out perfect:). Excellent recipe!
Made this recipe just as written and I can honestly say these are the best cinnamon rolls I’ve ever made. These rose perfectly and were fluffy and flavorful. I’m newly vegetarian, and trying many vegan recipes. My husband , however, is neither and I can say there were some vegan desserts I’ve tried that he wouldn’t eat again if I made them. He ate almost the whole pan of these himself and would have if I didn’t grab a few for myself. I will only use this recipe for cinnamon rolls going forward. Thank you!
So glad you and your husband enjoyed them, Diane! Thanks so much for the lovely review! xo
I made these cinnamon buns yesterday, followed the recipe as is (except for the icing- I had to use up left over icing from a cake my daughter made) and they are amazing! Thanks for sharing!
this is an absolutely incredible recipe! i’ve made this twice, and both times the result has been fluffy, beautiful, golden brown cinnamon rolls! nobody could tell they were vegan. thank you so much for this!
Yay! So glad you enjoy these cinnamon rolls, Stella! Thanks so much for the lovely review! xo
I made these today and all I can say is that they are mindblowing! ❤️ They are moist, fluffy, sweet and o gosh soooo simple! I added blueberries too and they turned out amazing and delightful!
Thanks so much for the lovely review, Sonia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Has anyone used fresh yeast for this recipe? Fresh yeast is all that’s available to me here. I’m not sure how much how much to use.
hi! one packet is usually 25 grams, so i would use 25 grams of fresh yeast :-)
Can I use active dry yeast and does it have t be organic cane sugar?
active dry yeast should work (just let it activate a little longer), and the sugar doesn’t have to be organic!
Thank you for your recipe! I think something is off about the conversion of the topping vegan butter from US to metric (2.4 Tbsp become 134.4 g).
Thanks so much for catching that, Stephan! It has now been updated.
Hi, I’m on the quest for a ‘healthy’ yet delicious cinnamon roll. Back to your website after the amazing granola! This recipe has great reviews. Do you think it would work with oat flour? (I’m avoiding wheat @ present) Would I have to add some xanthan gum or something to it? I really hope you can help! Thank you!
So I’d suggest maybe these instead?
How do you think this recipe would work with coconut butter? I see a lot of people mention coconut oil, but I know coconut butter is a bit different.
I honestly don’t think it would work.
These are amazing! They turned our exactly as you said they would: soft, sweet, tender and satisfying.
Ever since I found your website, I’ve been baking a lot more and my family loves it. I spend a lot more time now in the kitchen with my five year old making different recipes. Your recipes are easy to follow and every one that I’ve tried so far had turned out exactly as it should. Thank you so much. You’ve literally changed my life.
Thank you so much for your kind words and lovely review, Kadiann! We are so glad you are enjoying our recipes! xo
Just made these for my coworker/friend and her vegan wife. I, of course, had to taste test before delivering, and woooow these are fantastic!! I hope they make it to them. I might have to taste test a few more :p
Thank you for sharing this recipe. Yum yum!!!
Yay! Thanks for sharing, Jessica!
I can’t tell you how many times I have made these. For every special occasion or holiday my son requests cinnamon rolls. Sometimes I will measure out the ingredients the night before and then in the morning throw all of the dough ingredients into a bread machine. I have also made the cinnamon rolls the night before, let them proof on the counter and then put them in the refrigerator before going to bed. Then just pop them in the oven in the morning. It’s such an easy recipe!
I top with a cream cheese frosting while they are still warm. This has become my go-to cinnamon roll recipe. Thanks!
Wow – so kind! Thanks for sharing, Hope!
Could I make these with coconut oil instead of vegan butter?
It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.
Hi there, can I make these the night before or will they overproof? Thx!!!
That should work well! You can proof them on the counter, or if the temperature is quite warm I’d suggest covering and proofing in the fridge.
So I have made these three years running for my wife for Mother’s day; her grandfather used to bring cinnamon rolls over when she was young, and they would dip them in coffee. As such I thought it was a nice way to carry a nice memory forward and make a new tradition at the same time. When my daughter is old enough, I will enlist her help too. Anyway the question: the recipe says you can freeze so you can make ahead, but it doesn’t say if I need to thaw them prior to popping them in the oven, or if I can just throw them in frozen. Thanks again for a very easy to follow recipe for this non-baker/sentimentalist!
Lovely! Thanks for sharing Brian!
If you want to eat them the next day, where do you keep them? (fridge; room temperature, …). Recipe is great though!!
I’d say room temp for 2-3 days. Then in the fridge on day 3 or 4.
I am NOT a baker and these were so incredibly easy to make that I’ve now made them TWICE! My husband loves them so much. Thank you for turning me around on baking!
Made this today and it is delicious!!
I substituted the sugar in the dough for 2tbl honey. Otherwise everything else was the same except the baking time was about 20 minutes. . It is delicious. Light fluffy and moorish! Yum yum yum!
absolutely love love love love this recipe. very much adore that all your recipes are vegan friendly, it goes such a long way for us!
I used vanilla soy or oat milk, because these are the only two nondairy milks I use (both have worked fine for me)
I made this a few days ago; I thought they were great as did the other vegan and non-vegan people who ate them.
I made some alterations. As Tania, in the comments, suggested, I increased the amount of sugar in the dough to 1/4 cup. I also added and extra tablespoon of sugar to the filling and used 20ml of cinnamon vs the max of 15ml which was suggested. I find cinnamon rolls never have enough cinnamon! I used soymylk instead of almond, because I didn’t have almond on hand.
I also screwed up and accidentally boiled the mylk, but only for a second or two. I don’t think it negatively effected the recipe, or at least not in anyway that I noticed.
In the future I want to try to put the glaze from this blog’s sticky buns on these cinnamon buns. If I do this, I will comment about it.
Thanks for the recipe Dana!
i made these today for the second time and they’re just as amazing as i remember them being.
i do love how easy they are to make! i only ended up needing 2 cups of flour (1 cup spelt, 1 cup AP) i also used coconut sugar in lieu of cane sugar.
they are heavenly! thanks!!!
These turned out great. I wasn’t sure exactly how much flour I should put in to maintain the stickiness… I ended up putting in 2.5 cups of flour, the dough wasn’t quite sticky anymore, but still turned out great. I used active dry yeast rather than quick rise or whatever, and followed the same instructions – let it rise only an hour. Yum!
Thanks so much for the lovely review, Jenny. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Do you know of any milk alternatives? I have a tree nut allergy so I can’t use the one listed.
Oat milk would be a good alternative. Hope that helps!
Hi, has anyone used coconut milk instead of almond milk?
Thanks!
if it’s from a carton, yes! i don’t know how well canned coconut milk would work, though.
Do you think this work with flax milk?
We haven’t tried it, but some readers have mentioned it doesn’t work. Hope that helps!
I absolutely love this recipe! I’ve been making it for the last three years and now my friends always ask me to bring cinnamon rolls to our gatherings :)
I’ve changed the recipe a bit: I used regular butter and the filling I make is honey plus cinnamon because it makes the center soft and sweet (it also allows the rolls to stay fresh for a few days).
Thanks a lot :)
Thanks so much for sharing! We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Thanks for the tip! How much honey did you add?
I tried thos recipe with Ripple Milk. Don’t waste your time or money. I’m not sure why the Ripple Milk didn’t work but the dough was hard & was more like cookie dough consistancy than dough. Also, I added 1\2 cup flour at a time & it was brutal dough after 2 cups. I didn’t even add the 3rd cup.
I made this recipe again. I did NOT use ripple milk this time. They were awesome!!!
Thanks for the update, Kris! Glad you enjoyed them this time!
What milk do you recommend? I’m allergic to nuts.
oat milk and soy are the only ones I use and its worked out amazing!
Best recipe by far. I adapted a little and used normal milk and butter as I am only allergic eggs but the dough was so fluffy still. Thank you x
Best recipe by far. I adapted a little and used normal milk and butter as I am only allergic eggs but the dough was so fluffy still. Thank you
So easy to make. I used the dough hook on my mixer rather than by hand. I might try brown sugar in the filling next time, but it was still delicious. Going to put on the cream cheese frosting next time to. This was a trial run before I made them for Easter !
Do you know if you can make the cinnamon rolls a day ahead, refrigerate over night and bake and glaze I n morning? My kids love them and I’d like to pack freshly baked for lunch.
Hi Teena, you can let proof & put them in the fridge overnight before baking. Hope that helps!
If I want to freeze them, do I let them rise after the rolling and cutting before I freeze? Or or roll and cut, put into pan and then freeze immediately without rising?
Yes, cut and place in a dish, then freeze immediately. Then let thaw in the fridge overnight, covered. And let rise on top of the oven (or in a sunny spot) while it’s preheating and bake as instructed.
I can’t wait to try this! One question – can I use oat milk in place of almond milk. We have been making the switch to oat milk since almonds use sooo much water. Thank you!
That should work!
The bobs red mill gluten free flour works magic!! This is my favorite cinnamon bun recipe yet! They taste so great I’m definitely making again.
I want to make these but I am gluten free and have that flour on hand!! did you just use a one to one ratio?? Thank you in advance !
That could work but we haven’t tested it. Let us know if you do!
I followed the recipe as is, and the amount of sugar listed is waaaaaaaaay off. The dough itself needs at least 1/4 – 1/2 cup of sugar. We’re making dessert here, people—NOT dinner rolls.
thank you great recipe
Hello,
I would like to make this for a weekend breakfast. Is it possible to make the dough Friday afternoon, and once risen 0lace in refrigerator until morning? Then, roll out to place filling and bake? Thanks!
To prepare 1 day ahead- once the cinnamon rolls are formed and in the pan, cover and refrigerate. The next day, set the pan on top of the oven while they rise and double in size. Then proceed with baking as instructed. Hope that helps!
Can I use coconut oil instead of butter?
Yes – check the other comments for tips!
I made the recipe as posted and this will definitely be my new go to cinnamon roll dough. It baked up beautifully and even after refrigeration and a quick reheat that dough stayed soft. So many others get extremely hard the next day.
So glad it worked out for you, Heather! Thanks for sharing! xo
Learn from my mistake and follow the recipe portions exactly! I’m still laughing!
I made this as specified the first time and it was absolutely fantastic. So I thought I’d add some more filling this time. More melted butter, more sugar, and more cinnamon. Sounds good right? DO NOT DO THIS. Folks, when I rolled this thing up the filling started to seep out the sides, the front, all over my counter top, and even down my cabinets! There’s a reason she gives the measurements she does!
It still turned out delicious but man what a mess, LOL!
10/10 recipe as written! :)
Does it need to be cane sugar? I have a whole bag of coconut sugar in my cabinet and want to know if that will taste relatively the same. ive never used coconut sugar before so im unsure.
We haven’t tried it with coconut sugar, but think it would work! Some other commenters have done so successfully.
Most excellent!!
We had become addicted to the cinnamon rolls in the freezer section of the grocery store, in a plastic bag, not vegan. As we embraced our plant based and eco friendly diet, the premade rolls had to go.
I made this , and put on a baking sheet in the freezer, the in my own container. The night before I placed in a pan and overnight thawed, then baked as directed ,. YUM!! Big hit with the family who said they were even better than the ones we use to have!! I will definitely make again soon the same way, so that they are ready when we want!
Also, I used my bread machine to make the dough while I ran other errands, and I used flaxseed milk as I am not a fan of almond milk ( too low on protein). Very very good recipe!!
Thank you for making vegan eating yummy!
Delicious and easy! Only major departure: I had to leave them in for 45 minutes to get them baked all the way through, perhaps because of a lazy oven. I made the dough with a mix of refined coconut oil and Miyoko’s vegan butter (by far the tastiest on the market), and with an almond-coconut milk blend. I ended up using about 2 1/4 cups flour and letting them rise for 90 minutes. I served with a different vegan cream cheese recipe (1/4 cup+ vegan butter, 1/3 cup vegan cream cheese, 1 scant cup powdered sugar). Fabulous recipe for a decadent morning.
Update: I’ve since made this a few times and had the dough fail to rise. I’ve started proofing the yeast with the sugar, instead of adding the sugar after, because it makes it much easier to tell if the yeast is still active – it bubbles if it is. It’s a bummer to wait an hour for the dough to rise only to find out the yeast has gone stale!
These are amaaaazzzing — I let them hang out rising for as long as I can stand it (both the first time and after I roll them and put them in the pan, before turning the oven on and I put them somewhere else they’ll be proper warm, though).
Now after the 4-5th time making them I know exactly how to place them in the dish to let them expand evenly, and to wait at least a couple hours both times and they get soooo big and maybe a dash more ferment-y but I enjoy that .. seriously though this is the easiest and most perfectly delicious I had to reiterate like three times to my girlfriend that these weren’t in any part store-bought lol.
Thanks for making it so simple and perfect you’re crushin’ it
Absolutely fantastic!! Husband loved them. Can’t wait to make these again & again. Only needed 2.5 cups of flour for the dough and I doubled the icing to live on the edge. ;) Thanks!!
Yay! Thanks for sharing, Ash!
Hi! We don’t eat much sugar. I grow stevia. And our mennonites make a liquid stevia with real plants. But I’m in the mood for cinnamon rolls. Haven’t had them in over 10 years. My husband and I were fully raw vegan, then moved to a cold climate n became steamed n raw vegans then went broke n ate cheap pizza. We don’t eat pizza anymore except one I make with oatmeal crust and all organic. We are mostly vegan but we now get the best fully raw organic milk, butter, cheese,n yogurt from our local mennonites. It’s the most amazing milk ever. Mr Pasteur didn’t know what he was talking about. Anyways I looked up an organic recipe and found this one. After I make it I’ll let you know what I used n how it turned out. Recipes with frosting truly has to be made a certain way to turn out right if it’s made with stevia. Unless I go ahead and try it with cane sugar or organic honey or sorghum maybe. Oh and Messiah ate curds and honey. :) Thank You so much for the recipe.
I’m happy to add another endorsement for this recipe. A a couple of observations:
– I didn’t need nearly the full 3 cups of flour. 2.5 was more than enough, and I might stop at 2 next time.
– I saw someone else say that baking until they start to brown is too much, and I’d agree. They hadn’t browned after 25 minutes, so I baked for another 5, and they weren’t quite as tender as I would have liked. Next time I think I’ll pull them out after 25 minutes even if they haven’t browned at all.
Having said that, they were delicious and I’ll definitely make them again!
This recipe is fantastic!
I made them last night…let them rise a bit in the 8” pan then put them in the fridge to bake today.
I pulled them out of the fridge, let the oven heat up and brushed the melted butter over top and baked them 30 mins.
Drizzled the almond milk & powdered sugar overtop just before serving.
So good, thank you!
Why isn’t my dough doubling in size? This is my second try, and after an hour, it remains the same tiny ball! Butter and milk at recommended temperature, yeast is instant at recommended proportions, covered, and stored in a warm spot. HAAAAAALP!!!!! I’m dying for these buns!!
It sounds like your yeast may have been old..
I only wish the instructions would have been separated when it comes to adding the sugar and salt to the yeast/milk/butter mixture. I didn’t read it clearly, and added the sugar right away. My yeast didn’t double in size. I’m baking them now, but I’m pretty sure they’re going to be a mess. I’m a TERRIBLE baker, but I will try again!!
I have made the dough, but 3 cups of flower were to much! The dough was very though. Not nice and soft.
Maybe I did something wrong.
Hope you have the answer.
Angela
Sorry to hear that, Angela! 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!
Ok, these are awesome! So simple and easy to make with ingredients I ALSWAYS have at home! And they are delicious! I’ve already made them a few times and usually prepare the dough Saturday night and bake them Sunday morning. I cannot find vegan butter anywhere around here so I use odorless coconut oil and it comes out really great. Yesterday I tried a new version, inspired by Jamie Geller’s halva buns. I spread 1/2 cup of tahini on the dough after rolling it out, sprinkled it with coconut sugar and topped it with halva. As a topping I mixed tahini with water and date syrup (Silan). It was super delicious!!
Thanks so much for sharing your experience with this recipe, Kerstin!
I make these all the time and love them! The only difference is instead of brushing the top with butter before baking, I use some more cinnamon mixture (cinnamon, butter, sugar) and it tastes amazing!
Great! We’re glad you enjoyed them!
Can you make this the night before and bake in the morning?
Yes, see comments above!
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.
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!!
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 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!
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!
Can I make the dough overnight and bake the rolls in the morning?
Yes!
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
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!
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.
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!!
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!
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!
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.
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 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 :)
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?
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 made these SO many times! My dad, who is an avid meat eater, says these are the BEST cinnamon rolls he has ever had!
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.
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!
I am excited to try this recipe!! Thank you!
We hope you love them, Shade!
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 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!
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
Is there a vegan alternative to vegan butter which is not coconut oil or margarine? A mixture of sunflower and almond oil, maybe? Thanks!
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!
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!
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.
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 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
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)!
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.
Can I double this recipe and put it in a 9×13 pan?
Yes!
If I use coconut sugar instead is it the same measurement ?