The World’s Easiest Cinnamon Rolls

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Pan of our Easy Cinnamon Rolls recipe with icing

I once drove 2 hours before work at 5:30 in the morning in the pitch black just to get a cinnamon roll at an Amish bakery. That’s how much I love cinnamon rolls, and apparently how unwilling I am to make them myself. Go figure.

Showing before and after pictures of proofing cinnamon roll dough

Why doesn’t anyone make cinnamon rolls? They’re complicated, difficult and time consuming. That’s why.

But these cinnamon rolls are different:

7 ingredients
No complex steps
No difficult methods
Practically fool proof
Just straightforward, fluffy, gooey goodness in cinnamon-roll form.

Oh yeah, and they’re vegan. Holy friggin’ delicious.

Rolling up cinnamon roll dough over the filling ingredients

I was able to keep the ingredients to a minimum by narrowing down what you really need in a cinnamon roll and forgetting the rest. And then I went a step further and tested the true need for “scalding the milk” and letting them rise a second (sometimes third) time.

Turns out? Not necessary. And they turned out JUST AS DELICIOUS as bakery fresh cinnamon rolls. This, my friends, is my new go-to cinnamon roll recipe and it just so happens to require 7 ingredients and one lazy morning’s preparation. Behold, the World’s Easiest Cinnamon Rolls.

Pan of our simple Cinnamon Rolls recipe
Freshly baked batch of simple to make cinnamon rolls

When I pulled these beauties out of the oven I was mesmerized. I couldn’t believe how fluffy and perfect they looked despite minimal ingredients and time.

Although a glaze isn’t really necessary or within the  7-ingredient limit, it’s an easy last-minute addition that will send them over the top. In other words, highly recommended for pure cinnamon roll bliss.

Drizzling icing over a batch of Vegan Cinnamon Rolls

Origins of Cinnamon Rolls

Cinnamon rolls are believed to have originated in Sweden in the 1920s. But it wasn’t until the 1950s that they became popular. In Sweden, they’re commonly served for fika, which is a gathering time that includes a cup of coffee or tea. Sweden even has a National Cinnamon Bun Day. We’re on board for that!


Can I prep these cinnamon rolls the night before?

Yes. Follow through step 5, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

Can I use a different type of milk?

Yes. Most milks should work. Find our recipes for homemade dairy-free milks here.

Can I use dry active yeast?

Yes. Use the same measurements and just let it rise longer until almost doubled in size.

Can I use coconut oil instead of vegan butter?

Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.

Pan with a batch of Vegan Cinnamon Rolls topped with icing

These vegan cinnamon rolls are:

& Satisfying

In other words, perfection. Hooray for easy cinnamon rolls, finally!

Plate of Cinnamon Rolls with Vegan Cream Cheese Icing

More Vegan Cinnamon Rolls

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of three Vegan Cinnamon Rolls topped with icing

The World’s Easiest Cinnamon Rolls

Easy cinnamon rolls with just 7 ingredients and no complicated steps. Just proof, roll out, and bake! Plus, they’re vegan and SO delicious, fluffy, and gooey!
Author Minimalist Baker
Pan of the World's Easiest homemade Cinnamon Rolls drizzled with icing
4.83 from 870 votes
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 10 (rolls)
Course Breakfast, Dessert
Cuisine Swedish-Inspired, Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3 Days



  • 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*


  • 3 Tbsp vegan butter* (such as Earth balance // melted)
  • 1/4 cup organic cane sugar*
  • 1/2 – 1 Tbsp ground cinnamon (to taste)


  • 2 Tbsp vegan butter* (such as Earth balance // melted)

ICING optional


  • DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  • Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
  • Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
  • FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
  • Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.
  • TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
  • Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
  • Optional: Frost with dairy-free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
  • Best when fresh, though they will keep covered at room temperature for ~2-3 days.
  • FREEZING: You can make the rolls up to the point of putting in a baking dish (step 5), and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.



*COCONUT OIL: Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
*YEAST: You can use regular or dry active yeast, but it will require more time to let them rise properly.
*MILK: Most milks should work. Find our recipes for homemade dairy-free milks here.
*GLUTEN-FREE: For gluten-free cinnamon rolls, see this recipe.
*I have not tested this recipe with other sweeteners, but it may work! Let me know in the comments if you have success.
*Nutrition information is a rough estimate calculated without frosting.

Nutrition (1 of 10 servings)

Serving: 1 roll Calories: 249 Carbohydrates: 35 g Protein: 4.7 g Fat: 9 g Saturated Fat: 2.4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 160 mg Potassium: 17.8 mg Fiber: 1.3 g Sugar: 6.9 g Vitamin A: 51 IU Vitamin C: 5.7 mg Calcium: 51.3 mg Iron: 0.6 mg

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  1. Diane says

    These cinnamon rolls are DELISH! I am about to make them for the second time as this is my go to recipe now. I have tried a few vegan cin..roll recipes, which were good, but this one has less ingredients and they turn out perfect!
    I have been making cin..rolls for many years, starting with traditional ingredients before changing to a vegan diet, and always use my bread machine.
    I use whatever milk I have on hand, the last time it was sunflower milk, and my non-vegan teenage son commented on their perfection!

  2. Jennifer Finucan says

    The yeast didn’t rise for me without having sugar in the liquid at the start, so I made them with water instead and added sugar before adding the yeast and then they turned out.

  3. Paul says

    Hi, love your cinnamon roll recipe, it’s almost identical to the one I used in my bakery UK for more than 45 years (changed from fresh yeast to dried active yeast in the late 1970’s) However, can I correct your comment regarding the protein in milk killing the yeast. It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, with pasteurization this has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.
    Love the Blog

  4. Rachel says

    So we followed your recipe replacing vegan butter with coconut oil and hemp milk instead of almond. We’re doing lots of fruit butter experments at the moment so we made a spiced apple and pear butter and whizzed in that some raw cashews and dates to replace the sugar and butter usually used in the filling. This meant that the filling was wetter and that combined with rolling the dough out too thinly they are more dense than i was hoping for, however they came out very tasty still! Your instructions made the whole process really easy to follow so thank you!! We’re going to try a savoury version next using a cashew based pesto. * munches on another bun*

  5. Jane says

    Can I prepare the dough the night before and bake them in the morning for school to save pre-time? Or do you think if I make them completely and just save putting the icing from them, I could warm up in the oven in the morning and drizzle the icing and still be yummy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes. Follow through step 5, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  6. Rachel says

    Hi I am wanting to make these for the first time today but we have hemp milk rather than almond do you think that would work? Also going to make a spiced fruit butter for the filling so will let you know how that turns out!

  7. Rachel says

    I never made cinnamon rolls before. I am glad this was the first recipe I used.
    They came out perfect, cute, and airy.
    Now, I have been thinking of what different things I can fill them with, such as, a vegan pizza filling, hummus, PB&J, – look what you have started!

  8. Timaree says

    Wow, you get a lot of comments! I just found your site today through Finding Vegan on Facebook. I think I want to try several of your recipes.

    As a note to some of what I’ve read here: modern pasteurized milk does not need to be heated for breadmaking. A packet of regular yeast measures out to 2 1/4 tsp.

    I was hoping for a yeast free cinnamon roll recipe as someone else posted a plea for also. My daughter is sensitive to wheat (not really the gluten but gluten free eliminates wheat so it works) but also allergic to yeast! I’ve been reading of others allergic to yeast also. I am surprised to find so many people needing gluten free foods! Wow. Personally, I look for yeast free for my daughter and vegan for my son so I am quite happy to have found your page.

    • Timaree says

      Also, an alternative to Earth Balance is Nucoa margarine. It’s been around forever and although it’s not labeled vegan, it has no milk substance in it as my severely allergic (as in almost died several times from touching something that had milk on it and saved by epi-pen and paramedics following up) can eat that one. Not all stores carry it anymore though but maybe where people can’t find vegan options they’ll be able to find this.

  9. Deanna says

    We made these yesterday, and just wanted to let everyone know that the dough also turns out well in a bread machine (which makes it even easier than it already is). I did activate the yeast outside the machine and then add it in as the machine was starting to mix and knead.

    Note: We did also use 1/4 cup water (for activating the yeast) and 3/4 cup milk (for the dough) instead of 1 cup almond milk, just because we didn’t have any on hand. Still turned out great, and I especially like that I can make it with ingredients that I *always* have on hand. My husband says a million thank you’s, because cinnamon rolls are his favorite breakfast but he’s gotten them so rarely in the past… :)

    • Sabi says

      I love this recipe!! I made those cinnamon rolls for a bunch of people and everyone loved them. :)
      I have a question…can I make the dough a night before and then make cinnamon rolls in the morning?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Check the comments because I believe I’ve answered this question before. But yes, cover them and let them slow rise in the fridge the night before. And then in the morning, set them on top of the oven (still covered) while the oven preheats. Then bake as instructed! Good luck!

  10. Alex Marshall says

    I made these last night (I’m in the UK, so I used Stork instead of Earth Balance) and they are absolutely perfect. Samplers couldn’t even guess they were dairy-free.

    Such an easy recipe and it worked like a dream. I’m forwarding the recipe to all my friends!

  11. Jen says

    Lovely. Not overly sweet (without the vegan icing, of course) and simple. The icing you recommended was divine. It was also my first time using vegan cream cheese so it was greater than I expected. Thank you :)

      • Jen says

        I would also like to add that I used virgin coconut oil in place of Earth Balance, and I’m going to make another batch tonight and bake them in the morning. :) I’m considering this the only vegan cinnamon roll recipe I’ll be using.

  12. Angie says

    I made these for breakfast on Christmas morning. Prepared everything ahead of time the night before and put in the fridge until the next day… they were PERFECT! The only thing I did differently was that I used sweetened almond milk (vanilla flavored) as that is what I drink and had on hand. My husband and kids all drink regular milk and no one had anything to say but MMMMMMMMMM!!!

  13. Dylann says

    Loved these! Simple sweets are always the best kind. I love recipes that I already have all of the ingredients for on hand. xoxo

  14. Phoebe says

    We doubled the recipe, and used butter instead of vegan butter and they are delicious! This is definitely something to make again; it’s fun making them, they’re a lot more simple to make than other cinnamon rolls and they’re so yummy! Thank you for this recipe!

  15. Sarah D. says

    Made these today and took them to a party!!! Super hesitant because I never bake with yeast, and have been pretty unsuccessful BUT, they came out awesome, and everyone loved them!! Will totally make them again and again!!!

  16. Anj says

    I made these yesterday morning for a Christmas walk on the beach.

    I used vegetable oil to heat up with the almond milk in the first step.

    I used my Viking power mixer to mix everything, and thought I’d ruined the dough when it came out wormy looking and very dry. When I put it out on the table to knead, it was not looking good. I added a little water and worked it into a ball and put it in the bowl and covered it, set it by the woodstove thinking it probably wouldn’t rise.

    An hour or so later it had doubled in size and was very workable dough!

    I added raisins, fine shredded coconut mixed with ground chia and flax seeds to the brown sugar for the inside part. And real butter, since we are not vegans (but we do drink almond milk.)

    They were yummalicious. I’m so happy they actually turned out!

  17. Wendy says

    In progress as I type, but shouldn’t the “total time” say 1 hour 55 min?? The hour rising time in addition to the 55 min listed time means these are a snack and not Xmas breakfast like I thought…

  18. Susan says

    Just made these for Christmas morning breakfast- AWESOME!!! This is my first Vegan Christmas, and my family tradition was to have Pillsbury Poppin Fresh Cinnamon Rolls. These were SO MUCH BETTER!!!

  19. Eileen says

    OMG! I made this Christmas morning!! My daughter already is allergic to milk so this was perfect! I switched it up a little.. I cooked crumbled bacon and added it to the center and made maple flavored icing.. Amazing!!

  20. S says

    My 4 year old has egg, milk, and tree nut allergies and needed special breakfast ideas for Christmas…..made these following recipe exactly and whole family loved them!

  21. Ariel says

    Is there a reason you use regular sugar instead of brown for the “filling”? Just curious because I’ve never used granulated sugar in my cinnamon rolls!

  22. Alli Polin says

    Just did a test run of these for Christmas morning. My son has an egg allergy so they looked perfect. Oh-my-gosh they are absolutely fantastic. Can’t wait to make many more recipes from your awesome site! So glad I found you!



  23. Kris Johnson says

    Just made these and they were big, fluffy, and delicious. I used coconut oil instead of vegan butter and brown sugar in the filling instead of white. These were so easy and will definitely be a regular baking item in my home from now on. Thank you!

  24. meghan k says

    I just made this recipe and am AMAZED. It was really easy to make and turned out so good. Next time I will make the icing too but honestly they are great without.

    This will be my new go-to brunch recipe

  25. Shaela says

    I made the cinnimon rolls exactly as it said, They came out so good, I said “I’m going to try and make bread with this recipe.

    I’ve been trying to bake bread for a while, but it never comes out acceptable.

    One was extremely dense. I used it to make french toast. That was the only way to make it edible.

    Anyway, so I made bread with this recipe! It turned out so good.

    Even better than a backery in this area.

    Even better than Farmer’s Market bread.

    I used 1 cup Tempt FLAX milk Original flavor, one could use the vanilla flavor though), 3 tbsps Earth Balance, 3 teaspoons Agave Syrup, 1 pkt Active Yeast, 1/2 tsp sea salt (doubled from orig recipe), 2 cups ORGANIC white all purpose flour, 1 cup ORGANIC wheat flour, 1 tbsp organic sugar, 1 tsp vanilla.

    With the rolls, the first time, with the all white flour, it took some time, to get all of the 3 cups of flour integrated.

    The 2nd time, with the bread, it was easier, probably due to the little bit of extra moisture due to the agave syrup, and vanilla. The dough was so pliable.

    When doing the first step, it took my microwave 1.5 minutes to melt the “butter” (EB), the temp was about 150 degrees, so I put the liquid in the fridge to help with cooling. I used a candy thermometer to get it exactly to 110 degrees.

    I think I was killing the yeast while making stuff prior to this recipe, by making the water I put the yeast in way to hot. (I like a hot bath). The temp should really be more lukewarm (110 degrees) like this recipe says.

    Having the exact temp it should be, REALLY helped me be successful.

    The bread I made, wasn’t big enough to be sandwich bread, but I could make a half sandwich with it.

    It was fluffy and tender, with just a slight resiting crust. It was not dense or mushy either.

    I was so thrilled. I made EDIBLE bread! But even better, was the fact that it was so good.

    Other breads, are bread, this was an experience! :)

    Also, I think many types of flour (coconut, sunflower, rye?, nut flours), and other yummies (nuts, seeds, molassass, spices, could be incorporated.

    I want to try making dinner rolls, and braided braided with this recipe. Mmmm!

    Oh, and it’s more nutritious, when using vegan milks, vs plain water that ordinary bread recipes call for.

  26. MB says

    Could these be made in the evening to the point of putting them in the pan for the rise and put in the refrigerator overnight to finish and bake in the morning? (Thinking of Christmas morning…)

  27. Michelle Carlson says


    I would love to make these for Christmas morning but are they as good when made the night before? How would you suggest wrapping/storing them?

    Maybe, make the night before and do the icing that morning?

    Any suggestions would be helpful!

  28. corina says

    i want to make these for an early morning. would it work to prepare them then night before and then bake them that morning, or would it be better to bake them at night and just warm them in the morning?

  29. Samarra says

    Hey! I just made these. I cut down a bit on the flour, since it wasn’t stirring in. About half a cup less. I also wanted to add a little maple to the filling, but I had already put on most the margarine. There ended up being too much liquid and a lot of the filling oozed out as I rolled, this resulted in a lack of cinnamon deliciousness inside the finished product. I would recommend to anyone who wants to use maple inside to put it on first, maybe with a much much smaller amount of Earth Balance, or whatever butter. Other than that, they are pretty darn good.

  30. Jess says

    Just tried this recipe and WOW! The cinnamon buns came out amazing and were truly gooey, soft, and delish! Thank you for this recipe!

  31. Sarah says

    I’m pretty sure I completely messed up with the yeast, as my dough did NOT double in size, just expanded a little… yet when they came out of the oven, they were an absolute hit! Goodbye, Pillsbury Dough Boy!

  32. Karin says

    This sounds (and looks) great! I do have a question. You mention that the recipe does not work with dairy milk, but would it be possible to use dairy butter instead of the vegan butter? Thanks!

  33. Justine says

    Hi Dana,
    Your recipe looks great! Now I am a very beginner baker with very little time on my hands. I was wondering if it is possible to do steps 1-5 (minus the “set on top of the oven to let rise again while you preheat oven to 350 degrees”) and put these lovely rolls in the fridge and then bake them the next morning (or if I am feeling really lazy, two days later). Would they keep? Thoughts?


  34. Nicole says

    Hi Dana,

    I cannot wait to make these! My husband is allergic to eggs and I am always looking for vegan recipes as a result (though we are also transitioning vegans).

    I just had a question about the frosting, since I am new to making my own… what kind of ratio would you use for the icing sugar/almond milk? Thanks for your help, and for posting this recipe!! :D

      • Nicole says

        Omg, lovely buns and lovely icing recipe! These turned out perfectly! I used as many as 4 Tbsp. of unsweetened almond milk with your suggested icing recipe (with the melted Earth Balance, of course!) and it. Was. Perfect!

        I fear these will not last long each time I make them… thanks again!

  35. Vee says

    Hi! I made the rolls yesterday but they came out kind of hard. I baked them for 25 min and they didn’t have any color so added another 5 min and they were “slightly golden brown” but not soft or fluffy at all. Do you have any suggestions? Thanks!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did your rolls rise? That could be the only potential problem. It could’ve also had to do with the kind of flour you used. Whole wheat pastry or unbleached all purpose is best here. Check and make sure your yeast was fresh. Hope that helps!

  36. Louisa says

    How much was your packet of yeast? I am itching to try your recipe! I have made cinnamon rolls twice before, and they were airy and beautiful, but they didn’t have the necessary chew or that classic richness. I hope this recipe will work for me! Active yeast should be okay, right?

  37. Helen Levens says

    I made these this evening, surpassed my expectations which were pretty high to start with. Quick and easy to make and as good as the ones from my favourite café. I advocate a icing sugar glaze!

  38. Chubby mummy says

    I love this recipe! Made it for the family this afternoon. We were all drooling! Wow!
    You didn’t add that my whole house would smell of cinnamon greatness!

  39. Jordan Hennessy says

    I just pulled these out of the oven and man do they look good!! This was simply so easy! Thank you so much for this recipe. I being the only vegan in my house and I don’t need 10 cinnamon rolls, I decided to freeze half, I’ll leave another comment letting everyone know how that turned out!

      • Susan says

        Dana – My 10 year old daughter was diagnosed with celiac this summer and the thought of missing out on her great grandmothers cinnamon rolls for the rest of her life has her in tears. Have you experimented yet with GF flour? I promised her I would try to make her some this Christmas, a Christmas morning tradition. We were successful at making your apple crisp with King Arthur GF flour (yum pop!) however I understand the rolls are much more complex. I’m desperate to make her Christmas a merry one!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Good question, Susan. I haven’t experimented a ton with GF flours. My friend tried this recipe with Pamela’s GF Baking Blend and they turned out good flavor-wise but the texture was pretty hard and they didn’t rise. I still ate them :D If I was to attempt these myself, I’d do gluten free oat flour, a little almond meal and a blend of GF flour that is heavy on white rice since it tends to be fluffier in recipes like this. Hope that helps and I hope this recipe is one that you can modify so your daughter can enjoy cinnamon rolls again. Happy holiday baking!

  40. Flora says

    hi, i was just wondering how long you could keep these for? would you keep them in the fridge? and could you freeze them? thanks for this recipe, it looks wonderful and easy, can’t wait to make them!! :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Flora, these are best when fresh, though they will keep covered at room temperature for ~2-3 days. You could freeze before baking.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Madeline, my friend actually tried it with gluten free flour and although the flavor was excellent the texture was quite stiff and flat. I’ll have to experiment myself to be able to recommend anything to readers. Sorry!

      • Joey says

        Have you come up with a type of GF flour that will work for these cinnamon rolls? Would one add xhanthum gum
        or maybe a mixture of GF flour and almond flour maybe??? Love to make these but I am GF and VEGAN.

        • Deborah Bitner says

          Looking to see how to make these GF. I LOVE LOVE LOVE your Chocolate Chip GF cookies. I make a batch every other day, and my teenage sons can’t get enough of them. (They aren’t GF… I am, but they say you absolutely can not taste that they are GF. They actually like them even better then the CC cookies I’ve been making for forever, and those were spectacular.) Can I use the GF flour concoction from the cookie recipe? Would that work?

    • Melissa says

      I found a way with a friends help how to make these delicious and gluten free. Add 2 tablespoons to the milk and let it soak in the fridge for 10-5 minutes. It will make a gel like substance to give it more moisture. Then continue with the directions as usual. Also chia seeds are full of fibre so that is a good thing!!! Also add one tablespoon of xanthan gum or guar gum mixed in with the flour. Then they will turn out just as delicious as the non-gluten free version! Enjoy! :-)

        • Kyla says

          Do you mean to use gluten free flour, too? I did the recipe with the gluten free flour and it sunk in the oven and didn’t brown very well.

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Yeah, this is a tough one with GF flours. I haven’t tried it yet myself but one of my friends has and she used mostly rice flours and said that the trick was not overworking (practically NO kneading) and to use less flour than you think you need. Hope that helps!

          • Melissa says

            Use gluten free flour as well as the chia seeds and the xanthan gum or guar gum. Also lessen the cooking time by 10-15 minutes.

            Also to make it even more moist use a maple syrup glaze on top. The texture may be a little more dense, but it is still okay!!!!

  41. Allyssa says

    This was amazing! Made some for my sister and the fam. They turned out spectacular. For those of you who don’t have/don’t want to use margarine or butter, I did a 1:1 substitute for coconut oil. Totally works. Still came out fluffy and airy. There’s going to be a clear coconut smell/taste, but it still tastes amazing. Also substituted almond milk for soy milk. Turned out really well with some honey drizzled on top. It was my first time with yeast, first time making cinnamon rolls, and I’m so glad it turned out great. I’ll totally be making more in the future. Thanks so much!

  42. Jemah says

    Made these today using soy milk instead of almond and they came out AMAZINGLY! I also added two tablespoons of applesauce for the filling and maple syrup to the icing (1 cup icing sugar, 2 tbsp maple syrup, 2 tbsp soy milk)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s funny you ask – I was just thinking that today! I think you could either add pumpkin butter to the filling/and or add some pumpkin puree to the wet ingredients before adding the flour. Alternatively, add pumpkin pie spice to the dry ingredients and/or to any frosting you use. Hope that helps!

  43. Ciara says

    These cinnamon rolls truly are amazing! This is my 2nd recipe of yours I’ve used today!!! It was my first time ever using yeast and it was so exciting!!!! it’s like MAGIC! I will be making these this weekend for a brunch. I used almond milk that was vanilla flavored/unsweetened, real butter and the rest as the recipe calls for and they turned out perfect!!

  44. Rose says

    Your intro mentions trying to eliminate a second rise, but the recipe still includes two rising times. You also use instant yeast, which is supposed to eliminate the need for two rises. When I make cinnamon buns, which I do regularly, I use quick rise yeast, let the dough rest only 10 minutes, as directed on the yeast jar, then shape the buns and then they rise until doubled. This is a lot quicker-you really don’t need that first 1 hour rise. They are in and out of the oven in about 2 hours, from start to finish. I’ve been using quick rise yeast for many years and it saves me a lot of time when baking.

  45. Carmen says

    Oh dear. These look magnificent. I appreciate the time & effort you put in to test them because now I can do it the easiest way!

  46. Lynna says

    I`m in love with this! I recently made cinnamon rolls at home. I definitely need to try this out. I mean, if you can make cinnamony goodness easier, why wouldn`t I try it, right?!

  47. Kristen says

    Just made these and I must say they are amazing! Next time I would put more cinnamon but I may have spread mine too thin. My four year old approved and he requested them, so I call it a success! Thanks so much for sharing!

      • AnoushkaD says

        Did this great recipe with the vegan option. If I don’t need vegan, I add an egg. For the filling I used 3 tbsp of butter/margarine/coconut oil with 3/4 cup of brown sugar and 3 tsp of cinnamon (the good kind from a spice merchant, not the No Name brand…) I add walnuts, pecans, almonds or soaked in hot water and cooled raisins. It makes 12 rolls for me so I use a 9X13 pan. I substitute half the flour for whole wheat flour for an healthier version (begin with whole wheat when stirring). Best when fresh from the oven, so I prepare everything the night before, roll and put in the pan. Cover with a plastic film and up in the fridge. The next day, I leave it at room temperature for at least 30 minutes and then in the warm oven. The delicious smell in the house wakes up everyone! Thanks for sharing Dana!

  48. Leon says

    These look awesome. Honestly, I never had any cinnamon rolls before because the smell near the cinnabun stall in the malls really puts me off, but I’d like to give these a try cause they look so good yet simple. Just a question though, would it work if I replace the oil with a mixture of nondairy milk and coconut oil instead of the earth balance? I can’t find EB or other vegan margarine where I live. Thanks!

    • Lorena says

      Hi Leon!
      I have successfully replaced oil in a recipe with applesauce and coconut oil, for example the recipe called for 1/2 cup of oil, so I used 1/4 cup applesauce & 1/4 coconut oil. To keep the calories low I just use all applesauce. I’ve also used applesauce (equal parts) to replace cream cheese or sour cream with great results.

      • Lisa says

        Lorena, Did you make this particular recipe with just applesauce? It turned out OK? I’m really trying to only make healthy things now but I do miss cinnamon rolls.

      • Lorena Tuinenburg says

        I made these once, and I was not successful but it was not because of the applesauce. I tried to have them rise in the fridge overnight, but because it was late and I wanted cinnamon rolls the next morning for my kids, and also I used a gluten-free flour blend…so the rising was not successful, but the flavor was good! I’m going to try it again exactly the same way but during the day when I have time for the rise.

  49. Emily says

    Oh my god! This is ridiculous but I teared up when I was referred to this recipe! I haven’t had cinnamon rolls in entirely too long and I really miss them! These look FANTASTIC, I cannot wait to try them and feed them to my non vegan husband (mwuhahaha)! Thank you so so so much!!!

  50. Clemens says

    Hey Dana
    Thx for the recipe… these look great! Is it possible to substitute soy milk for almond milk? or do they behave differently when heated? i have a nut allergy.

    • Lorena says

      Hi Clemens, while soy milk would work, it does have a strong distinctive flavor, if you’re used to it in baking then go for it, or you could substitute it with rice milk instead. I’ve also seen hemp milk at the store, but I’ve never tasted it, so can’t vouch for it.

  51. Dianna @ Oy Vey a Day says

    This is a great recipe. My son and husband made the cinnamon rolls last weekend, and they were delicious.

  52. Nicole @ Three 31 says

    Easy. Few ingredients. And vegan? Oh I must be dreaming!!!! Though I’m not vegan, I have a dairy (cow’s milk) allergy and this recipe is PERFECT to satisfy my diet restrictions and sweet tooth. I’m making these real soon, thank you for sharing. =)

  53. Jessica Noelle Glitterpony says

    Thank you so much for the fabulous recipe! I made these–great directions btw, and they turned out GREAT. I hope it’s okay that I posted a review of the recipe on my site and gave links and all credit back to you, of course. :) I’ll take credit for what I do best: eating! Yummy and thank you again!

  54. Sophia says

    These sound delicious. However all i can find at the store is active dry yeast, and not instant yeast. Will this work if i add it to warm water and follow the same steps? thanks…

  55. Jessica says

    Mind blown.
    Do you think that these could be made the night before and then popped in the oven the next morning?
    I would assume so, but was just curious as to if you’d tried it yet!

      • Simon says

        Loved the recipe, thanks a lot! Just to say that I made the dough, shaped them then put in my baking tray covered with cling film and left in the fridge for 21 hours. I took them out while preheating the oven then baked them. They turned out great!

          • Maddie says

            I love this recipe and have used it many times. Can the rolls be baked and then frozen for later use?

        • Nancy says

          Thank you for following up and letting us know that worked — I was curious about this very thing because I plan on making them the night before Christmas — and then hopefully just putting them in the oven to bake in the morning :-) Thank you!!

        • Lorena says

          SIMON! You’re my hero!! Thanks for trying that out and posting about it! I would love to have these for breakfast with my coffee, but the catch 22 is that I don’t bake before coffee…hahaha!

  56. Amanda @ Once Upon a Recipe says

    GENIUS. I only bust out homemade cinnamon rolls for extremely special occasions because a) they take forever, and b) I can’t be trusted around a large batch of cinnamon rolls. However, this easier and quicker recipe is enough to kaibosh one of those excuses. I am now even more fearful of b.

  57. Susan Pantle says

    Grandma Hein always put a little nutmeg & the sugar in the milk & heated it. Regardless the nutmeg was her signature taste & made a really nice addition to the flavor of the cinnamon rolls no matter when added!

  58. Anonymous says

    I am eating these yummy cinnamon rolls as I write. They came together very easily and are delicious. Note: I used about 1/2 cup less flour than the recipe calls for, and ended up using maybe 2 to 3 tablespoons less Earth Balance during the final brushing.

  59. ellen says

    Just wanted to give you a heads up about scalding milk. Cows milk has a protein in it that can inhibit the yeast rise, but is killed when heated. So almond or non dairy milk doesn’t need to be scalded. These look great, can’t wait to try, like others said, might try and use coconut oil…

    • Debra says

      It is a misconception that dairy proteins kill yeast and inhibit the rising of bread. At best, the rise might be slower, but the yeast is not facing imminent death. Further, heating dairy milk does not kill the proteins, it “denatures” them. This is not at all the same thing. Proteins, like carbs and fat, are COMPONENTS of living things and cannot themselves be killed. Ellen, your post is not accurate. Dana, it’s easy to verify input before posting them as facts from a “wise commenter.”

      • Boffo says

        Right.. I make bread every day and use 1 cup milk and 1/3 cup water (lukewarm) with 3 Tablespoons of honey and 1/4 cup flour to proof the yeast. It eats it up YUM! I never heard of dairy killing yeast.

  60. Sofie says

    I’ve never eaten cinnamon rolls before (shame on me!) but these look absolutely delicious! I now definitely want to try one! Can you send me please :)

    Sofie x

      • Danielle says

        I’ve been able to find Earth balance at a lot of places lately. Kroger, Safeway, Alberstons, and you’re sure to find it at Whole Foods, Sprouts, Central Market/HEB. It might not be in the dairy second with all the other margarine, at Kroger they have a section for healthier and more natural products. It’s amazing spread and I have my whole family (even the non vegans) using it. Good Luck!

  61. Taylor says

    I love you! I hate making cinnamon rolls but I love them so much! I will be making these asap, maybe even today. I might try with coconut oil since I’m out of vegan butter.

  62. Rochelle Hutchinson says

    I am crazy for cinnamon rolls. Here in the UK there is like 2 places that do cinnamon rolls. I guess the only other option is to make it myself, starting with these

  63. Valerie says

    I’ve been making a couple different types of pumpkin cinnamon rolls lately, however they have not been coming out correctly. I have been substituting coconut oil instead of butter and whole wheat pastry flour (which I use for most everything without a problem, but never tried anything yeast risen with this flour) instead of AP flour. Do you believe these two substitutions should work with your recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would use whole wheat PASTRY flour as it’s more tender and will rise better (and taste better) and do up to a 1/2 substitution with coconut oil. I wouldn’t recommend omitting the butter altogether. Hope that helps, Valerie!

          • Jagna says

            I used what ever flour I had left at home and that happened to be: 1 cup of wholegrain spelt, 1 cup of gluten free oat flour and 1 cup of buckwheat pancake mix (buckwheat and wholewheat flour mix) and it worked too! It did not rise as much and the rolls were not puffy, but the dough rolled out nicely and they looked very appetising and were quickly gone… I would take a picture but of course the battery on the phone went dead and they were gone by the time it charged back again :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s a vegan brand of butter, but you could also sub non hydrogenated margarine, maybe coconut oil or butter if you’re not vegan. Hope that helps!

    • Becky says

      Vegetable oil works great for those who do not want or need a vegan recipe. The recipe I use from mom is very similar and it calls for 1/4 c. oil, 1 egg, 1/4 c. sugar and regular milk, There is no need to scald milk anymore as that was written for people as a safety precaution before milk was pasteurized. Also people used shortening in their bread recipes and the hot milk would help melt or soften the shortening. Cinnamon rolls are SO easy. I let mine rise overnight in the fridge already made out into rolls and cover the pan. Just take them out to finish proofing in the morning and bake them off to enjoy fresh hot rolls for breakfast!

      • Tressa Willson says

        Thank you! I was looking to see if anyone made them ahead of time! How long did you “proof” them before baking? I have made this recipe the morning of and they were a hit, but if like to make them ahead of time as well.

  64. Two Red Bowls says

    These look SO incredible. And “world’s easiest”???? Like someone else said, that sounds too good to be true. I’ve been dying to try making cinnamon rolls but I’ve never tried baking with yeast before (and my baking skills are definitely precarious in general…) If you say these are the world’s easiest, I may just have to bite the bullet and finally tackle these. Thanks so much for the inspiration!! I love your site :)

  65. Cara @TheVeganBarbie says

    This is life-changing…VEGAN cinnamon rolls that don’t have 1000 ingredients and 500 steps?!? I’m in heaven!

  66. Tieghan says

    Who could not love cinnamon rolls! They are so good and one of my all time favorite fall/winter breakfast. These look just too goo to be true. You are a genius!

    • Lily says

      OMG!!I live in the us and Ikea always had the best cinnamon rolls, but ever since i turned vegan i haven’t gotten to eat some in a while. i will definitely try this recipe :)

  67. Laura @ The Green Forks! says

    GENUIS! I, myself, am a HUGE cinnamon roll advocate. If only I lived close enough to get a real Amish cinnamon roll… I live in Germany. No cinnamon rolls in sight. I guess I’ll just have to make some for myself. And these are perfect since I am vegan! Thanks for all the hard working recipe testing : )

    • Eveline says

      What a great recipe! These tasted simply amazing! I used coconut milk instead of almond milk and regular butter. Delicious!

        • E says

          This is what’s said about that in the recipe: ‘Make sure to use non-dairy milk for this recipe, otherwise the protein in dairy milk may kill the yeast if not scalded’.

          • Hm says

            No, she didn’t say to use cow milk because it’s a vegan recipe. You should be able to sub milk and butter without a problem as long as you don’t care if it’s not vegan. You WILL want to warm the milk to 90-110 degrees or like your tap water gets shortly after it turns warm. You want warm-not hot. This will help the yeast do its job. Too hot will kill the yeast. Too cold will make for a very long rising time. Happy baking!

        • rachel says

          You can! However this is a Vegan Blog. So we don’t use animal or animal by-products. So almond milk is a substitute recommended in this particular recipe

          • Lisa says

            I woke up this am with your wonderful cinnamon rolls in mind, however, I only have whole wheat pastry flour (it’s Sunday, my no socialization day so no store trips) and a small bit of white. The dough is rising now. I hope it works. I plan to add a bit of orange zest!

          • Annika says

            Hi i guess what Lisa Worte underneath this comment was a really to yours? I cant reply on her comment but I really need to know what she meins with “white”. Got it standing on a recepy to use 150ml white, but I have no ideal what it is since eggs and milk are already listed… Do you know what that is or how it translates to german?

          • Mama4Girls says

            Annika she means white flour (all purpose it is sometimes called) as opposed to whole wheat, spelt etc :)

            This is currently rising in my kitchen, I am very excited! lol

          • Jolene says

            Which is fine, not everyone that has access to this recipe is Vegan. And there’s nothing wrong with that, Vegan doesn’t equal better ;)

          • Regina says

            There is absolutely no reason to be telling people it won’t be vegan. Seriously!! Some of us just are not VEGAN lol so we adapt just like vegans do to other recipes… How very sad.

          • Logical Anon says

            lol how very sad… vegan does equal better for your health per many research reports, but lets not get into the disillusionment people lead in their every day meal choice. thanks for the recipe!

          • Brigitte Anglin says

            vegan is only better for your health if you don’t use earth balance or any of that stuff out there.

          • Raine says

            The people using regular milk and butter clearly don’t care if it is vegan. They have these products in there house because it is what they use. This kind of thing is why is vegans get a bad rep. Let other people do what they want. Your choice is for you. You can’t force other people to think our way.

          • dude says

            what i find funny is the psychological insecurity people have who come onto forums or recipes that have the word “vegan” in it, then proceed to gleefully state how they arent vegan/dont support/or indirectly imply they dont give a fuck about vegan ideals when what they are posting on is clearly looked at by mostly vegans. its called trolling, you are trying to trigger people because you are psychologically insecure. great rolls by the way; used water cuz i had no milk :( still turned out fantastic

            also vegan is better for the earth as per research, even if you eat the bad stuff

          • Lisa says

            If you watch the viral video called “dairy is scary” you will probably want to make it vegan. Because when you watch what really happens at dairy farms and where/how they acquire it you’ll be (udderly) grossed out. Plus more methane is produced from dairy farms than by fracking, so if anyone wants to leave a habitual planet to their children they might want to consider giving up dairy. One more thing, women in countries that consume the most dairy are getting the most bone fractures. So again, there’s a reason why people are going vegan. Don’t get me started on meat, lol :O

        • Edmund P Willard says

          You CAN use plain milk without having to scald it. Per Red Star’s website:

          “It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.”

          • Jacquey says

            Yes, thanks for the factual info….I think it would be mature for each of us to share knowledge rather than life-style advice on food blogs. Am trying tonight so can’t rate yet.

          • Shelley says

            Thanks for letting us know about using the plain milk, I am not a fan of Almond Milk. Now I can try this recipe :)

        • Vanessa says

          If you mean cows milk which you get from the store yes you can every time I make these I do and I use normal butter as well. you make it the same as in the directions

        • Kathy says

          You definitely can use regular milk. I do. And no need to scald. The proteins in milk DO NOT kill yeast. Too hot of a temperature kills the yeast.

        • Ma says

          I did. Turned out great. I even put entire stick in the beginning. Just added extra later to the top before rolling. YumYummy
          5 stars

          • Lisa says

            The cavalier attitude about animal cruelty is astonishing. If you’re going to use milk please watch the viral video “dairy is scary.” If you’re paying for it you should know what it is you’re paying for. And it IS animal cruelty by the way. Unless you think a machine hooked up to your own breasts to suck out your milk after your babies have been ripped away from you is not cruel? Being artificially inseminated and made pregnant over and over and over… You’d think it would be a feminist issue. And yes, cow milk definitely causes gas in most adults. Because it’s made for baby cows, not adult humans. It’s been linked to breast cancer because of all the hormones. Always a good idea to look outside the cultural box you have been brought up in, you will often find the emperor is wearing no clothes.

        • Gary Balkam says

          To be honest, you could use just plain water. Which would also cut calories.
          I came across this recipe while looking for a how to, rather than actual recipe.
          These seem pretty simple, but can be made even more simple.
          Just use your favorite basic bread recipe, roll out, and spread with the margerine, cinnamon and sugar mix .

          Now this guys recipe seems good, but i just don’t happen to have all the stuff in my cupboard. ALL margarine is vegan unless it has milk solids added.

          I would give the recipe 4/5 stars (but it wanted me to actually make it before voting), but I don’t need to make it, many cooks can just tell by the recipe if its good or not. :o)

        • Farm girl says

          It is sad that you are so full of anger over things you dont know. If you dont want to drink cows milk then don’t. It’s ok not to. But your rant is silly.
          I have cows. When they are in a standing heat – they literally stand still so they can mate with the bull – they become pregnant. I sometimes take the morning milk while the calves suckle through the rest of the day. My cows come running up the paddock when they hear me at the gate. They lick me and follow me around the paddock while i check fencing. No-one is being raped, babies arent being stolen, and everyone is healthy and happy.
          If you dont want to drink milk, then don’t. But dont be angry about it – so much anger isnt healthy.

        • Allison says

          Farm girl, thanks for letting us know how things are done on your farm. However, that is wholly irrelevant to the point that Tarah made. 98% of the milk consumed in the US originates from mass-production dairy farms, and the practices Tarah described are completely accurate in that regard. They are simply standard procedure. The vast majority of vegans are vegan for ethical reasons – at least in part – so you can expect for the readers of this website to point out the obvious to explain why vegan milk should (morally, ethically) be used instead of cow breastmilk.

        • Lisa says

          Farm girl, you must have one of the few remaining farms in the world where the baby cows don’t get yanked away from the mother cow. And how do you milk the cow if the babies are drinking all the milk?? Normally farmers take the babies away within a day, the boys turn into veal and the females get raised separately or sold. 99% of dairy cows in the world now are in factory farms where everything she says is correct. Watch the viral video “dairy is scary.” And by the way, the methane produced from all the dairy farms in the world greatly outnumbers the methane from fracking, and methane is the strongest greenhouse gas there is. You cannot be an environmentalist and consume dairy, or any animal products for that matter, because the animal agriculture industry is the driving force of climate change today. Please learn something, watch Cowspiracy on Netflix. It’s an environmental documentary produced by Leonardo DiCaprio. Then you will understand what we are talking about. Because it’s worth getting angry about. And if you would not consider drinking your dogs milk, why would you think about drinking milk from a random mammal? The industry is driven by greed, they have been covering up nutritional studies showing the danger of milk for decades. And countries that consume the most milk get the most fractures and osteoporosis. So what were you drinking it for?

          • Brittany says

            Yes Lisa! And to all the other inhumane comments of saying they would prefer to use cows milk and cows milk butter, I think you need to be reminded that this ENTIRE website is for VEGAN recipes. There are PLENTY, say it with me, pl-en-ty, of non vegan recipe sites and chefs you can follow and NOT HARASS vegans for their healthier lifestyle choices.
            These cinnamon rolls are amazing JUST THE WAY THEY ARE. There is NO NEED to unnecessarily add cow secretion to it. Go buy yourself some Pillsbury Cinammon rolls and leave vegans be.

        • Marie Delgado says

          because this is a vegan recipe, is why it’s called for Almond milk..
          I think you can add regular, or Coconut milk, or regular butter, & brown sugar I think would work well also, this recipe is great as is though i & my vegan son Love it!

        • Brandi Edinger says

          You can use milk. This recipe is vegan- thats the only reason it says otherwise. Hence the fact there are no eggs in this as a normal brioche would have.
          Milk does not hurt yeast.

        • Debbie says

          Water will not work. Yeast requires the chemistry-based magic that happens when you have just the right balance of sugars, fats and moisture. Leave any one of those out and the yeast won’t grow. Cow milk, goat milk, coconut milk, almond milk, whatever milk floats your boat!

          • beth says

            Yeast will grow in many conditions, water/cow’s milk/coconut milk/almond milk… it doesn’t matter. The texture of the bread will be different if you use a milk as compared with a simple, lean recipe with water only. I use a lean dough (water) without any sugar, eggs, butter or milk in it, and then doctor up the filling (cinnamon/cardamom/etc…) and the topping. Who needs all this sugar actually in the dough itself? It’s too much!

          • Bill says

            When I bake bread, I use plain water, warmed in the microwave, and salt, along with yeast and whole wheat flour, and it rises just fine. Apparently my yeast enjoys a nonfat diet. ;)

          • Runa Risa says

            Nonsense. Yeast needs no “milk” to ferment. How do you think we make pizza dough? All you need is flour, water & yeast. Anything else is only for flavor/texture. I can tell you for cinnamon rolls water is a poor choice. You will lose texture and flavor. It will “work” but it won’t be nearly as good.

          • Anna says

            Flax milk however did not work for me…could also have been the gluten free all purpose flour blend. Sad crumbly mess :( wahhhh!

          • Joy says

            No, water is fine, but milk makes a more tender roll. Yeast will activate with a little sugar and flour, in about 10 minutes if it’s fresh. Excessive fats can inhibit yeast growth. Gold label yeast (Red Star brand) is used in such recipes, while red label is used for most recipes with less fat. I haven’t tried this recipe–yet!

          • Candi says

            Not true, I’m a bread baker and we use water, sugar and yeast. Milk or water can be used, it’s just about the flavor and consistancy of the baked dough.

          • Brandi Edinger says

            Lol so not true!
            Infact most breads use water. The only thing milk does is help give a softer crumb.

        • Jolene says

          You can use pretty much anything, however salt is what slows the activeness of yeast. Water is fine to use with yeast, my favorite bread recipe is warm water with yeast. As well cows milk will NOT react badly with yeast, bahaha I saw someone say it would on this comment section which is 100000% false, lol

          • Brandi Edinger says

            I know, I laughed when I read that. There is definitely alot of misinformation here.

      • Selma says

        Ah i had some coconut milk but I thought it would add a different taste to the cinnamon so I used normal milk instead. They are in the baking so I cant wait to taste it!

        • Dawn says

          Thank-you for your service! My brother served their as well many years ago. And you are right these cinnamon buns are awesome.

      • Eva says

        Hi Tina, you can try Alsan-S which you should be able to find in a lot of supermarkets and organic food stores. I use it for a lot of baking items like vegan cookies, but haven’t tried it with this recipe.

      • Lisa says

        you can make your own vegan butter. has an amazing recipe. i use the coconut oil based recipe and make a simple homemade quinoa milk to use in it for high protein.

      • Jess says

        In Germany, lots of the cheapest Margerine is vegan, as they tend not to add milk solids back in like in some other places, like the U.K. Last time I was in Germany, the cheapest brand in Lidl was vegan. Woop!

    • Leaf says

      I’m a little worried about my cinnamon rolls! I’m in the process of letting the dough rise and I’m holding my breath because I only added two cups of flour to it instead of three. By the second cup the dough was all crumbly and not dough at all. So I added a tinsie bit more almond milk and proceeded with the instructions.

      My problem may lie in the fact that I used gluten free all purpose flour instead, but I don’t know why that would make a difference like this. It’s made out of white rice flour, potato starch, tapioca starch, pea hull fiber, acacia gum and rice protein. I don’t know enough about the chemistry of cooking to know if any of these ingredients would dry out the mixture like this, but regardless, I’d be happy to get some feedback on why this may have happened, even if this batch of rolls is a flop. I am determined to get it right!

      I would like to add that your website has been very deliciously helpful with my process into becoming a vegan and minimizing my gluten intake. One of my favorites of your recipes is the vegan garlic mac and cheese.

      • Samantha says

        I’m having a similar problem! I used a mix of half bread flour and half white whole wheat flour, and I could only get ~1.5 cups of flour into it before it become pretty dry. It’s currently rising now. Fingers crossed!!

        • Leaf says

          Good luck! Mine didn’t turn out at all, so I’m just going to try again sometime with regular flour. I hope yours works out better than mine did!

      • emmanuelle says

        Gluten is what makes dough elastic. the higher the content the easier it is for making bread, pizza or things like cinnamon rolls. That is why the food industry has pushed farmers to select wheat based on high gluten content. That is why using gluten free flour is trick and does not guve the ssame results.

      • Jen says

        When you bake withe gluten free flours you need more liquid . Gluten free flours absorb more water.

        • Cheryl O says

          About how much more liquid do you have to add. I’m grainfree and will use a combination of almond, coconut and psyllium husk flours

    • Elizabeth says

      It was delicious! However, I did change a few things. It wasn’t exactly the way I wanted it, but it was still good. Thank you!

    • Maya says

      Completely on your team! I’m in Germany too and miss the delicious cinnamon rolls. I make my own to fulfill the craving!