The World’s Easiest Cinnamon Rolls

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!

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.

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.

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!

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)

I am not a baker.. but these were soooo easy to make! They are delicious soft and just perfect!!
Everyone loved them!! Thank you!!!

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.

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)

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.

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!

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!!!

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.

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!!

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.

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!

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.

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!

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!!

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!

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’m making these right now (GF). Used half Pillsbury, half Bob’s Red Mill GF flours. Hardest part was rolling up dough into a log without it breaking. Put cut rolls onto cookie sheet that had melted butter and crushed walnuts. Also walnuts inside roll.
Probably won’t be crispy outside, chewy inside, but should be delicious anyway.

Please, people, stop asking dumb questions. Be adventurous. Take some risk. Try something new. Think outside the box. You’re adults. Use the brain God gave you.

I 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 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

I think I might have accidentally portioned out an extra cup of flour because I had so much leftover. Thanks the instructions on realizing the dough is done when you can’t stir it anymore and that it’s sticky.
After proving it, it rolled out nicely, but I (having literally never baked anything not from a box before) didn’t like the way it rolled and balled it up again to re-roll it- a mistake! lol! It would not roll out after that so I proved it a second time, and was able to roll/stretch it out to a rectangle, but it was not a lovely as it was the first time I tried.
Anyways, they still turned out lovely! Probably a bit more bready than if I had not goofed. My non-vegan parents liked them (but they may also be just saying that to make me feel good!)
I hope I’ll make them again (correctly next time)!

I made them twice now. First time, was a bit unsuccessful but the second — YUM! They were perfect. I used 2-1/3c flour and I found it to be the best amount.
Thanks Dana!

Super easy to make and so delicious. I am so tempted to eat them all at once. They are also super budget and student-friendly.

Wonderful! I followed the recipe exactly and they turned out perfectly. I did rush the icing a bit and it just melted into the buns which turned out to be a good thing. I will be making these again for my vegan children. The only downside is that they only make 9.

Tasted just like French bread with a cinnamon filling to me. I would probably add more sugar to the dough next time. I also regret having used brown sugar for the filling, but was all I had. It imparted its own flavor and kind of masked the cinnamon-ness of the rolls. I kept the yeast, margarine/Earth balance and almond milk mixture (I only had cashew milk) in the oven which I turned on then quickly off just to heat it up and give them a warm place to grow.

You need to triple the cinnamon filling amount to have any taste, otherwise its pretty boring. Dough is a great base though.

Unreal, these are so sweet and gooey. They’re surprisingly easy and I’m not a very good baker. Thank you for the recipe!