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!

FAQs

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:

Fluffy
Soft
Sweet
Tender
Cinnamon-y
Easy
& 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
Print
Pan of the World's Easiest homemade Cinnamon Rolls drizzled with icing
4.83 from 740 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

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)

ICING optional

  • Simple Powdered Sugar Glaze (see step 8)
  • Vegan Cream Cheese Frosting

Instructions

  • DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  • Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
  • Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
  • FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (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). 
  • 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.

Notes

*You can use regular yeast, but it will require more time to let them rise properly.
*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. Katie says

    First time making cinnamon rolls from scratch. I used coconut oil instead of butter, whole wheat pastry flour (since that’s what I had), and brown sugar and cinnamon for the filling. The recipe was easy to follow and they turned out pretty good for my first go. One question, they seemed spongier than they should have been. Any thoughts or suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, Thanks for sharing! It could be from the coconut oil and/or flour swap. Coconut oil does tend to make them not quite as flaky. Hope that helps for next time!

  2. Nereida says

    Hi I’ve made this before and they’re great I made them two nights ago I made two batches and a frozen one and made it tonight but I wasn’t sure if I was supposed to bake it frozen or was I supposed to let it thaw?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Nereida! You can freeze them unbaked and then defrost overnight in the fridge. Then set on the oven (covered) while it preheats so they can get a second proof. Then bake as instructed. Make sure they’re not frozen when you put then in the oven for best results.

  3. Jasmin says

    So good and so easy to make! I’ve been navigating a year full of different food eliminations to help my 2 year old and there hasn’t been a single recipe that has disappointed. Incredible work, Minimalist Baker team. ❤️

  4. Meg says

    A year ago, this was the very first recipe I ever made that used yeast. Today I have it almost memorized because my family is always asking for them! We aren’t vegan, so I have substituted all forms of milk (whole milk, 2%, almond, coconut) and both vegan and non-vegan butter, and they always turn out great!
    Whole milk and non-vegan butter have given me the fluffiest buns.
    I’ve also played around with the spices– adding a pinch of clove and pumpkin pie spice to bring that extra Fall feel.
    Thanks for this recipe!

  5. Maxine Bol says

    I have a question. You said in the recipe that you can freeze them before baking for a month. Could you also make them the night before and then stick them in the fridge overnight and bake in the morning. and if you can do you need to proof them in the morning and for how long???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maxine, 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. Valor B says

    I tried this recipe recently, and it’s honestly amazing. Only thing I’d suggest is, make 1.5x as much frosting as it calls for here, and eat them warm (which is what I did) :)

  7. Rachel says

    Thanks for this recipe! I tried it out today (first time making cinnamon rolls) and they taste great! Mine didn’t look as pretty as the ones in your pictures, because the oven dish I used was a little too big for the amount of dough I had. But the fluffy bread-like dough combines really well with the sweet filling!

  8. Javi says

    Hi! I’d really like to make this recipe but I only have bleached all purpose flour on hand. Will there be a bad difference in the outcome if I used bleached flour as opposed to the unbleached flour you call for? I could go to the store and pick up unbleached…just would rather save a trip if you think there would be no difference in taste.

  9. Deb Sparks says

    This recipe is outstanding! I didn’t not expect them to come out literally perfect but they did!!!! Thank you!!!!!!

      • bee says

        could you pls clarify on how long to proof dough the second time putting rolls in pan? and what do you mean by setting it on top of oven? tnx in advance

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Bee, if you have an oven with a stovetop above it, place the pan of cinnamon rolls on the stovetop (but do NOT turn the stovetop on). Turn the oven on and allow the rolls to proof while the oven preheats (~15-20 minutes). If your oven/stovetop is not set up this way, just place the unbaked cinnamon rolls in a warm spot while the oven preheats. Hope that helps!

    • Tiffany says

      Hi! If I’m making these for the next day, should I avoid putting on the frosting until they’re ready to eat? Alternatively, Is it also possible to prep this the day before, put in the fridge and then bake in the morning?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Tiffany, yes, that would be best! And yes, that will work- 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.

  10. Kiersten says

    This recipe is amazing! I have tried a few other vegan cinnamon roll recipes that just haven’t turned out well, despite the fact I am a pretty good baker. This is the easiest and tastiest recipe ever! I used whole wheat flour and added some chopped pecans, but followed the recipe exactly otherwise. They were fluffy, didn’t need a stand mixer, and I loved the dough and filling.
    I knew these would be amazing since I have made various other desserts from this blog and the “Everyday Cooking” cookbook (mine is permanently creased to the chocolate chip cookies!)
    Thank you for this fabulous and impressive recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Kiertsen! We’re so glad you’ve been enjoying our recipes! xo

  11. Chloe says

    I love this recipe! I’ve made it a few times now. I use coconut oil instead of vegan butter and it works great. Also, no need to proof if you have instant yeast — I just sprinkle the yeast on top of the 110 degree liquids and skip the 10 min waiting period. I think it tastes better with a bit of acidity, so I also use lemon juice in place of the almond milk to make the glaze. So yummy!

  12. Adiel says

    This recipe truly was quite easy, and despite being vegan, the buns came out light, fluffy, and buttery. I found the sweetness to be just right with the simple powdered sugar and almond milk glaze.

    Would reheating them for a few min in the oven the next day make them taste fresh? My only issue is that we couldn’t eat them all fresh out of the oven (though I wanted to, believe me) and they definitely weren’t as good next day.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suman, Unfortunately we don’t think they would work without yeast. But let us know if you try it!

  13. Hope says

    These were delicious. I had some of your vegan buttercream leftover in the freezer. I thawed it out, cut the corner of the bag, and used that as a glaze. Decadent!

  14. Bracha K. says

    These truly were the easiest cinnamon buns ever! I’ve always been intimidated of any recipe that involves yeast but these were so simple and approachable! My only advice would be not to overstuff the pan, I ended up with an overflowing cinnamon bun pan- but the taste and texture didn’t suffer at all. If you’re looking for an easy delicious recipe, look no more- you’ve found it!

  15. katie says

    could you do a conversion from cups to grams? i’ve tried googling but i’m getting a few different responses!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, you can find the measurements in grams by clicking “metric” beneath the ingredients header. Hope that helps!

  16. Max says

    This recipe is insane….ly good. And easy. I’m not a baker, maybe twice a year and these were so easy and came out professional quality. You’ll wow your friends! I don’t know how they are so fluffy. I did increase the amount of sugar a bit, and mixed a half-half of brown sugar and what the recipe suggested. I also personally like the cinnamon flavour so will use full tbsp next time.

  17. Claire says

    These were delicious and very easy to make! I used regular butter, almond milk and coconut sugar – they were really soft and fluffy. I didn’t measure them and made 15 smaller ones. I made a small amount of very basic and thin icing and drizzled it over the tray when they were just out of the oven – I mixed three tablespoons of icing sugar, a little bit of butter, vanilla essence and lemon juice. Will definitely make again :)

  18. Nicole Webber says

    Love Love Love these cinnamon rolls!!!!! They were everything I hoped they would be!! One questions can I make them and freeze them to bale later? And if so, do I freeze them before they rise the second time or after?!

    Thank you for this amazing recipe!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Nicole! Yes, you can freeze them unbaked and then defrost overnight in the fridge. Then set on the oven (covered) while it preheats so they can get a second proof. Then bake as instructed. Make sure they’re not frozen when you put then in the oven for best results.

  19. Signe says

    Just an overall lovely recipe, that makes super fluffy cinnamon rolls. I only adjust the filling to my liking (a bit more + brown sugar instead of cane sugar) and I sometimes add a pinch of cardamom to the dough.

    Also tried making then into normal buns, and oh my goodness they turned out great!

    Thank you for this lovely recipe that I turn to again and again.

  20. Farihah says

    Made these today when my friend came to visit my new baby & me with her children who sadly suffers from multiple allergies. We all agree that these were absolutely amazing! I substituted the almond milk with oat milk cause that was what I had at home. Will definitely be making these again and again and again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad everyone could enjoy them, Farihah! Thanks so much for sharing!

  21. Maya says

    These were great and easy to make. I used about 1/4 cup of organic cane sugar in the dough, just because I read the comments beforehand and wanted to assure these were sweet enough for a 10 year old to enjoy.

    I used vegan olive oil butter (earth balance) in the dough and they were delicious.

    I took them out of the oven after about 19 minutes. I am glad I was consistently watching–a few minutes more and they would have been burnt. Maybe this has something to do with me using olive oil based butter? I’d suggest keeping an eye on these in the oven regardless–because who likes burnt cinnamon rolls?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Maya! It could be that swap, or maybe they were rolled too thin?

  22. JasJ says

    I love this recipe! About the 5th time I’ve made these. Always delicious!!
    I add about a quarter cup sugar to the dough as I like them sweeter.

    I also mix the sugar, cinnamon and butter and heat it a little so the sugar dissolves. I find the sugar stays a little grainy otherwise.

    I e also tried these with a cocoa butter mix for a chocolate version and that is delicious too!!

    I use netellex for the vegan butter.

  23. Raquel says

    These are pretty good for vegan cinnamon rolls, but I found them to be not sweet enough! Only about 4 T of sugar (I used brown sugar) for the filling just wasn’t enough. The icing I made really helped but it was noticeable that the rolls weren’t as sweet as traditional rolls. These are probably so much healthier though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Raquel! If preferred, you could add more cinnamon/sugar to filling. Hope that helps!

  24. Aisha says

    A classic. Best served hot.

    If you like a strong cinnamon taste, add a lot more (gradually) and taste to judge.

    Ingredients modified:
    * Ghee for the dough instead of butter.
    * Regular butter for the filling.
    * Lactose milk.
    * White sugar.
    * Dark brown sugar.
    * A lot more cinnamon than suggested.
    * Icing I did: Powdered Sugar + butter + cream cheese +vanilla.

    I made regular icing than the one suggested to keep that Cinnabon taste. Mixed the filling together instead of doing butter then cinnamon and sugar.

    My dough didn’t rise much (I used one pack of Instant Yeast, but the same problem of dough not rising happens to me on every single recipe I ever try, I still haven’t found a clue on what’s wrong). Instead of sprinkling the yeast on the Milk and butter mixture, I mixed it in- does that make a difference? I didn’t see as much action as yours did, but went with it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Aisha! Mixing the yeast shouldn’t have been the problem. If it doesn’t rise (or foam when added to the liquids), your temperature was either too hot or cold, or the yeast is expired.

  25. Laura H says

    Great recipe, it certainly did not dissapoint, I used pure baking spread, Oat milke and Violife cream cheese worked a treat, thank you, I will be making these again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Audrey, they will be more dense, but might work! It looks like some other readers have tried. We’d recommend searching the comments to see what they did. 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.

  26. Jessie says

    Awesome recipe! Super delicious. I always come to your website when I’m looking for something to make, you have the best vegan recipes!

    Next time I will add a little more cinnamon (just because I like a lot of it). The only change I made was using unsweetened Vanilla Almond Milk and it tasted completely fine.

    I will definetely make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Jessie! Thanks so much for the lovely review!

  27. Ksenya says

    Great recipe! Super easy to memorize.
    For my second batch, I replaced the white sugar with brown sugar and a teaspoon of nutmeg to the toppings – YUM!
    The dough works with really any non-dairy milk. So far, I’ve done oat, soy, and coconut, all with indistinguishable results.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Ksenya. 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

  28. Ava says

    This was my first time making cinnamon buns and they turned out great! The buns were so fluffy and light and the center was so gooey. I didn’t have any vegan butter, but I subbed it for coconut oil and it worked fine. I also accidentally added all the filling ingredients together then spread it on instead of spreading the butter first, however it seemed fine as well. This recipe was so easy to follow and even for a first-timer, I was able to make them completely on my own. I’ll definitely be making this recipe again.

  29. tiffany says

    Do you think subbing ghee does vegan butter would work? Only because that’s what I have on hand.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe! We haven’t tried it so can’t guarantee results. Let us know if you try it!

  30. Anonymous says

    Very good recipe, looked at other recipes but when I saw this one this was the best one. It says use vegan butter and almond milk but I used regular cow milk and butter and it was perfect! 5 out of 5 stars

  31. Emanuela says

    I finally made these after having them on my saved recipes list for ages and “amazing” is not enough!! For reasons unknown even to myself, I put less sugar in the filling and they were lacking a bit of sweetness so if anyone wants to cut sugar down I’d say not here. I also didn’t put the butter in the filling as I don’t like when pastries are too buttery and that worked out totally fine.
    Using the same batch of dough I made 8 buns and a couple of pain au chocolat for my bf who doesn’t like cinnamon buns (yep, these people exist) and they turned out really nice too!
    Only question is about the dough. Mine was very sticky and a bit difficult to work with, it kept breaking and rolling it up was really tough. Do you think it could help to pop it in the fridge before rolling it out? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Emanuela! If it was too sticky, that means it needs more flour. But the breaking would almost make us think the opposite! We wonder if the vegan butter you used was more heat sensitive? If so, popping in the fridge for a few minutes should help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Shannon! Thanks so much 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

  32. Harlee says

    Hi!! If I replace the vegan butter with applesauce in the dough will that work?? I want to make it but only have a little vegan butter so I wanted to save it for the inside!
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Harlee, we haven’t tried that, but we think they would be less flaky/fluffy. We wouldn’t recommend subbing more than half of it. Let us know if you so some experimenting!

  33. Elizabeth says

    These are so tasty! Very low effort needed and everyone loved! I’ve been vegan over 3 years and have only recently gotten into baking properly but these are definitely going to be made again and again in this household
    I used normal sugar in the dough and filling and it worked perfectly

  34. Lauren says

    I am SO excited to make these. My husband is dairy-free but so loves and misses baked goods! HA! His birthday is this weekend and cinnamon rolls are his FAVORITE. Here I GO!

    One question: I’ve never baked with yeast before. I ordered a packet but am not sure if I should use the whole thing or not as it holds 16oz. You mention the yeast in your recipe yielding 2 1/4 tsps. Is that how much yeast I should use? So sorry I’m such a newbie here. HA!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, it sounds like yours just comes in a bigger/bulk package. We’d recommend using 2 1/4 teaspoons.

  35. Caty says

    I had a craving for cinnamon rolls at like 8pm one day last week and figured I would find a recipe to make the next day and I stumbled across this and made them for a late night snack! The first time I made them I rolled the dough too thin and I used too much butter in the filling (still super tasty though) second time went a thousand times better and there weren’t any left overs! This is the only recipe I’ve tried and I don’t plan on trying any others! Simple, quick, and really tasty!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Caty! We’re so glad you we’re able to troubleshoot and that 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

  36. Ashley says

    Cinnamon rolls on Saturday morning have become our routine now that we live in a permanent state of shelter-in-place. It’s been store-bought, pop-a-can cinnamon rolls for weeks. I’m not much of a baker because it’s generally too precise and I waited for weeks for yeast and finally got to make these today. They were worth the wait. I love that they’re not overly sweet and just taste “real.” My sister just had twins and I’ve been regularly taking her food. Can’t wait to take her some!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Ashley! Love the new tradition =) Thanks so much for the lovely review!

  37. Diana says

    This is my favorite cinnamon roll recipe of all time, I’m made it at least a dozen times. I do recommend adding that tablespoon of sugar to the warm milk/butter mixture before you let the yeast activate, I get inconsistent results if I don’t. I always use unsweetened almond milk though, which unlike cow’s milk, has no naturally occurring sugar, so there’s nothing for the yeast to eat.

  38. Maddi says

    Hi! I want to make these, but wasnjust wondering, if I can’t find instant yeast, and have to use regular yeast, how mych longer will it need to rise for? Thanks! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maddi, we’re not sure on exact timing, but would recommend letting it proof until almost doubled in size.

  39. Izzy says

    This is such a good recipe! I really appreciate the conversions to metric as it saves me time in having to google how many grams a cup is before i measure anything out! I also love how I can change the amount of servings! Great recipe !! (and blog)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it and find the metric measurements helpful! Thanks for sharing, Izzy!

  40. Hannah Cherry says

    could you make these up, put them in the baking dish, freeze the whole thing and then defrost and bake when ready? I wanna prep these to be able to make on short notice.

  41. YQ says

    Hi! I was wondering whether it would be possible to substitute all purpose flour with whole wheat flour? :) would it make a lot of difference in the texture? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it that way, but we don’t think they would be as light and fluffy. But maybe you could sub up to half? Let us know if you do some experimenting!

  42. Lisa says

    Was looking for an egg free cinnamon roll recipe and came upon this. I did use cow’s milk and butter, as well as bread flour. I also used a stand mixer with the dough hook, as well as instant (not need to activate) yeast. Filled with butter and a brown sugar and cinnamon mix. Yum, Yum, Yum!! Iced with a simple confectioner’s sugar glaze. Great recipe to bounce off of, for my egg allergic daughter…Thanks!

    • chris says

      Lisa, I’m making these today for a friend that has an egg allergy, so thats all I’m really worried about… I was planning on using whole milk and real butter… did you just keep the measurements exactly the same?

  43. Meriden says

    Love the recipe although I have a question, my daughter presented this to me and as of now, we don’t have any kind of milk except evaporated. Can I just use that or can I just use water? Thank you :))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meriden, we haven’t tried with evaporated milk, but it is often used in cinnamon rolls, so we think it would work. It will likely be richer than almond milk, so you could try diluting it with a little water. Let us know how it goes!

  44. Rachel says

    An hour was too long to proof my dough, and the rolls came out quick crunchy and bland. I wish the recipe would give more clear instructions, like the dimensions of the dough when rolled out. I found myself guessing on a lot of things, or trying to pause the video and understand. All in all, I wouldn’t make these again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear that, Rachel! So many others have had success with these, so it sounds like something went wrong. We wonder if maybe they were rolled too thin? We’ll take another look at the recipe and see if we can clarify the instructions.

  45. Caterina says

    I whipped these up for the first time earlier after craving them all day. I compared some more ‘complicated’ non vegan recipes (more ingredients, appliances etc) , but ultimately settled on this one. They do not disappoint, and were promptly eaten in one sitting by my family. Will definitely make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Caterina. 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

      • Allison says

        Oh man! We love these! My daughter asks for them every Saturday morning and sits at the oven until they are done. I thought cinnamon rolls would be tough but you made this so easy for me. I’m wondering if anyone has tried to convert this recipe to use a sourdough starter? Thinking of trying it but have no clue how to go about it.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad to hear it, Allison! We haven’t tried a sourdough starter, but we think it would be fabulous. Let us know if you try it!

          • Abby says

            I have made these once before and loved them, but this time I’m making them today, but I want to bake them tomorrow morning so that they are fresh. It says that you can’t freeze before baking at the top. How long would you suggest leaving them out to warm up and rise before baking?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Abby, Yes, you can freeze them unbaked and then defrost overnight in the fridge. Then set on the oven (covered) while it preheats so they can get a second proof. Then bake as instructed. Make sure they’re not frozen when you put then in the oven for best results.

  46. May says

    Loved this recipe! I ended up using half a cup less of flour and still turned out great! was very beginner friendly and delicious. Though I accidentally returned said half cup of flour into the sugar bag… not the recipes fault though hahahha

  47. Kaley says

    These are always a hit! I have subbed various non dairy milks and they all work great. I typically use regular unsalted butter and I always add max cinnamon! A go to recipe for me!

  48. Rebecca Greene says

    Hi I can’t wait to try this they look just like my sisters cinnamon rolls!! I love in the UK and I’m struggling to find instant yeast. I can find yeast flakes but I’m not sure. Can you help? Or can you suggest a brand of instant yeast that I could maybe look for online?
    Thanks Becky

    • Erica says

      Yeast flakes are not the same lol those are delicious topping for other things. Love yeast flakes!

    • Grant Young says

      I used fresh yeast. Asked at the counter in morrisons and it worked a treat. Used the exact aame measurements and done the job.

  49. Franny says

    I just made these and there’s a few things I would change.. the cinnamon to sugar ratio is way off, I would put way more sugar in the dough and only like a pinch of salt, then for the filling I would do half the cinnamon and double the sugar. There wasn’t enough of that sticky sugary filling like regular cinnamon buns have. I would also use brown sugar.

  50. Lydia says

    I made these and loved them! They were so light and fluffy, I couldn’t believe they came out of my oven.
    It was my first time making a sweet dough. I replaced vegan butter with coconut oil, and almond milk with oat milk. Somehow I used a little less flour and sugar than stated in the recipe but they still worked great. Have filed this away in my recipe stash for another time.

  51. Kimberly says

    Delicious! I deviated a little and added 1 cup of shredded carrots to the dough during the last few minutes of kneading just so I could sneak more veg into my diet.
    I’d def make these again, thanks!

  52. Lydia says

    I made these yesterday – my first time making a sweet dough. I used coconut oil instead of vegan butter, and oat milk instead of almond milk. The rolls turned out so fluffy and light, I couldn’t believe they came out of my own oven! Thanks a lot for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lydia. 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

  53. Sandy says

    I am allergic to eggs so I really appreciate this recipe. I did use a stand mixer. Also I used 1/2 whole wheat flour and sucanate as the sugar. They came out fabulous! Thank you!

    • Monica says

      They are still delicious but they are really tough on the outside and only fluffy on the inside layers. What did I do wrong?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Monica, it sounds like maybe the dough was overworked or there was too much flour. Hope that helps for next time!

    • Monika Kesminaite says

      Hey, I need to make 30 of them, for a distance gathering but they have to be more flat, so they would fit in the packaging provided. Do you think cooking time would change? And any other adjustments needed?
      Thank you x

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, I’m not sure! You can always use our servings adjuster to serve “30” and that should help!

  54. Steve says

    I’m not much of a vegan, but my wife could be, and my son is sensitive to eggs and dairy. Your blog and books are a dream and make our lives so much easier knowing there are well tested recipes in a straightforward, low-schtick ( ;) ) format to check into when we need good alternatives. Thank you for this!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy our recipes, Steve! Thanks for sharing!

    • Holly says

      Can you confirm the amount in ml for the milk and grams for flour and sugar? I’m looking online but lots look different e.g one cup of milk seems to be different to one cup of flower – just want to make sure I get it right – thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Holly, You can find the metric measurements for this recipe by clicking “metric” beneath the ingredients header. Hope that helps!

  55. Gabby says

    Hi! I’ve made this recipe twice and loved it!! Would oatmilk work? Also could I use a stand kitchen aid mixer or will too much gluten by produced from over Kneeding?

    Thanks a bunch!
    Gabby

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think a stand mixer would hurt but I don’t find it necessary. We haven’t tested it that way so I can’t make any guarantees on results. As for oat milk, that should work! Let us know how it goes, Gabby!

  56. Leah says

    Can I make these the night before? Would I put them in the fridge after rising, but before baking? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  57. Brittany says

    Turned out PERFECT! With the cream cheese glaze they reminded me of sticky buns from my childhood :-) Thank you so much for the great recipe!

  58. Krista says

    Hello, these look great and the recipe was just exactly what I was looking for. I think I will add chopped walnuts and chocolate powder in the filling as well. Can you tell me how much chocolate powder I should use? Also, I almost always bake with white whole wheat flour. Do you recommend this type of flour in this recipe, and will it alter amounts or how well the dough rises at all? Thanks so much for your help! Can’t wait to try these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Krista, we haven’t tried those modifications, so we’re not sure! But it looks like some other readers have experimented with white whole wheat flour with success. Maybe replace just half of it? Let us know how it goes!

  59. Léa says

    SO SO GOOD!!!
    Followed every steps very carefully to make sure I did everything well (it was my first time making cinnamon rolls) and I found the video really helpful!
    Also I didn’t even noticed it was a vegan recipe until I re-did it. The consistency is soft and super flavorful, definitely recommend!!! 10/10

  60. laynie says

    What type of almond milk is used for the frosting? Does it have to be plain and unsweetened or does it not matter?

  61. Pálína Ey Ragnarsdóttir says

    I made these with regular milk and butter and the cinnamon rolls tasted delicious! My whole family loved them and ate them in one sitting. Thank you very much for this wonderful and easy recipe. Will be making these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad your family enjoys them! Thank you so much for the lovely review!

  62. Amanda beverley says

    I used oat milk instead of almond milk and vitalité as my dairy free butter I got more than 10 but they were too big when I cut them so they are a smaller version. I can’t wait to try they look yummy

  63. Catherine says

    So this was my first time making cinnamon rolls and honestly I was nervous because they look complicated. This was easy to follow and I loved having some of the images as a guide. The only difficult part was rolling it out (I think I added too little flour in the beginning then too much). For easy rising, we set the oven to 170F then placed the dough in for half the time, then I shut the oven off and kept the dough in for the rest of the hour (I was nervous it would get too hot). I would have baked it for an additional 3-5 minutes because the middle ones seemed a little chewy for my liking. Also, I think mixing the filling ingredients together would have been better since I thought it could use more flavor. Really good and super simple!

  64. Nina says

    Made this and it was great! Used oat milk, 2 cups flour only, and proved a second time after shaping the buns for about 30 minutes. Used double the amount of filling. Awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  65. Stephanie says

    OMG how delicious! And so, so easy!

    Regarding freezing: So, should I freeze the rolls unbaked? Also, what would be the defrost and baking steps when I’m ready to bake?

    Thank you for a great recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, unbaked. Defrost overnight in the fridge. Then set on the oven (covered) while it preheats so they can get a second proof. Then bake as instructed. Make sure they’re not frozen when you put then in the oven for best results.

  66. Ashleigh Maude says

    I really want to make these in a couple of days! However, I don’t have powdered sugar or vegan cream cheese etc. I would love to make a sticky glaze for them though! What do you suggest? I have brown sugar, coconut sugar, white sugar and plant based milk.

          • Kat says

            I usually find cinnamon rolls to have too much filling and be too gooey. These were on the other side of the spectrum – dry and no flavor. I was disappointed. They were easy to make, so if I try them again, I would double or triple the amount of filling

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Kat, sorry to hear that was your experience! Let us know how it goes with the double/triple filling.

  67. Courtney says

    I have never used yeast before, its very hard to find nowadays but I was able to find dry active yeast. Would I use the same measurements as the instant yeast?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Courtney, that will work! Use the same measurements and just let it rise longer. Hope that helps!

  68. shannon says

    i just made these today and they turned out great! if i’m saving these for later, do you store them in the fridge or just at room temp? thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them! You can store in an air tight container either in the fridge or on the counter!

      • Emily says

        Would I be able to substitute coconut oil for vegan butter? Don’t want to go to the store if I don’t have to.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Emily, It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.

  69. Izela Soler says

    I made this with coconut oil instead of vegan butter. They just turned out amaziinnnnnnnnnnnnnnnnnnnnnnng. This is my first comment after following you for so long.
    Thank you so much!
    With much love from Paraguay.

  70. Amy says

    Easy! Delicious! First time I have made cinnamon rolls. The recipe was so easy, I made a fresh blueberry sauce that I added to the filling. I will definitely make this again

  71. Tamara says

    I wanted to do this for long time and the day arrived!
    They’ve turned out great!!! Tender in the inside, and crisp in the outside. All the family eat them.

    Some variations I’ve made:
    I’ve used fresh yeast, 19g for 3 cups of flour*.
    *Flour: I’ve used half all-purpose flour and half whole wheat flour. The dough raised a lot, even with this mix.
    I’ve made the glase with rice milk and powdered sugar but with more milk so it turned a bit more liquid, like a “almíbar” I think is syrup in English.
    I think next time I will do them without glaze, and just served them with Creme Fraiche… not vegan option, of course, but I’ve tried it and it made a great combination!

    Thanks for sharing so much goodness!!!

  72. Tamara says

    Hi! I would like to make them but I just have those cubes of fresh yeast… that’s what you call “regular yeast”?
    And if so… I can’t find anywhere how many g of it I should use.
    The cube is 42g and it says it’s enough for 1kg flour.
    But is difficult to calculate as seems that the quantity of flour is defined in the moment of mixing… and the yeast is added previous to this.

    Could you suggest how to calculate the quantity of fresh yeast?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure about that! I’d say go with the package recommendations as far as you can tell.

  73. Michelle says

    Hi Dana!

    Is it possible to half this recipe? I know there’s no way my household will be able to eat all these. If so, what should I do about the yeast? Should I use half the amount of yeast as well?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, sure! Just use a smaller pan. You should be able to just use half of everything. If you adjust the serving size, it will recalculate the amounts for you.

      • Amy Marmara says

        I made these today with my daughter, I was a little worried at first as I’m not a great cook, but they came out absolutely amazing. Will definitely be making them again. Thank you so much for this beautiful vegan recipe!!

    • lizzie says

      I love this recipe but i find the dough is a bit dry… do you suggest adding a flax egg to add moisture? I don’t know if this is a good idea or not.

    • Fi says

      Halve it? You shame me! I live on my own and didnt even consider halving it. ?

      This is a fantastic recipe. I only used about 625ml of flour and they came out wonderfully. I tried the banana cinnamon buns last weekend and far preferred these. I was rather heavy handed on the cinnamon – dont be shy about it.

      This is a great blog – congrats!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elaine, a bit longer than an hour- look for when it has doubled in size. Hope that helps!

  74. Ana says

    First time doing the cinnamon rolls and the result was delicious. Thank you for the recipe, it really was not that complicated.

  75. Sherri N. says

    I made these today and they’re delicious. I think I’ve had 6 of them already (since I have no one to share with during quarantine.) Sigh..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  76. Lori Brown says

    I am a new vegan and relearning how to cook and bake. This site helps me a great deal, THANK YOU!
    I have always wanted to make cinnamon rolls but the desire to do the work is never convenient with the need to get food on the table. Today was my day! Easter Sunday in quarantine is a great motivator!
    I made the recipe as written except I mixed the cinnamon and sugar together before sprinkling it on. I only needed 2/25 tips of flour for a beautiful dough. I baked for 35 minutes ( my oven is temperamental)
    They were delicious!! They were toothsome but not chewy and not doughy in the middle.
    Fortunately when it came time to make the icing I found that I had no powdered sugar. Why fortunately? Because I got to make my own! I cup of granulated sugar in the cup of my Nutri Ninja and 1 cycle of “blend” and I had powdered sugar! I should have sifted it but I was in too big a hurry. That, a couple drops of Italian Orange extract and vanilla w/ almond milk I had a glaze that was fresh and delightful!
    Thank you again. This recipe is a keeper!

  77. Maia says

    I made these at midnight this semester and they were so good. So delicious in fact that my evil roommate stole them, ate the rest, and left the dishes for me to clean up. I will never forgive her but seeing as I am now in quarantine I do not have to worry about her anymore and can make and enjoy these delicious pastries in piece without fear of an allergic reaction or theft. Thank you.

  78. Allison says

    Dough turned out great, but filling is not enough. Very sparse. If I made this again I’d maybe choose brown sugar and get close to doubling the amount. I was really excited to eat these, but disappointed bc they weren’t even sweet. They were saved with lots and lots of icing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shauna, we haven’t tried it, but a few readers have! To see what they did, you can search the comments- 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.

  79. Betty says

    My 13 year old son made these and we couldn’t get enough of them.They we’re a hit with the whole family (young and old)
    He has since made another 3 batches for us
    Thank you so much sharing
    ⭐️⭐️⭐️⭐️⭐️

  80. Susie says

    If I want to make the dough the day before, can it sit in the fridge for 12-16 hours before using (as opposed to just an hour)? Thank you!

  81. Mariana says

    Hi Dana!! the recipe looks very easy, thanks for sharing! Could I use baking powder instead of yeast?? It’s what I have at home right now :)

    Thx!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mariana, we don’t think baking powder will give it the same rise. But let us know if you try it!

  82. Lilac says

    I just made these using two cups of a 1-1 gluten free flour blend and ~1 cup of whole wheat flour. I also used coconut sugar. They didn’t rise as much as Minimalist Baker’s (because of the substitutions I’m sure,) but they taste amazing! Will definitely make again! Thanks so much! I love your recipes.

  83. Deepa says

    I find cinnamon rolls intimidating but loved your recipe because it was easy to follow and totally do-able. And it turned out! When I saw the dough double in size, it was such a gratifying feeling. And then of course eating them out of the oven – heaven!!
    I ended up needing 4 cups of flour, the dough seemed too wet and unworkable. And I couldn’t get the floss to work, ended up using a serrated knife which worked for me!

    Thank you! Love your blog and your recipes!!

  84. Emily says

    These are so fantastic! They’re sweet, they’re fluffy and they taste just like a bakery one would. I have to admit, I did substitute and make them non-vegan which is perhaps counter productive but they were delicious and actually very simple to make! I followed Lexi’s filling advice and used brown sugar and cinnamon, and I sprinkled some on the top which left them crispy and perfect!

  85. Efrat Dor says

    Thank you so much for this wonderful super easy recipe I made this with my kids and it did not last the day! So so yummy I’m always so joyous to find yummy vegan things now I just need to think how to make it gluten-free so mommy can have it too?

    • Katrin says

      One of my all time favourite recieps, thank you so much ? Works out well with german “Weizenmehl 405” and Alpro Soy Milk light.

  86. Irina says

    Wish I could send you a pic! This was my first time making cinnamon rolls and these were AMAZING!
    Even my grandma, who has a habit of making them, asked for the recipe!

    The only deviation I took from the recipe is that I ended up using 2 cups of flour instead of 3, not sure why but my dough seemed just right with 2. I ended up with 3 big buns and about 12 small-med sized ones

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed this recipe, Irina! Feel free to tag us in a photo on instagram! xo

  87. Kasie says

    I don’t know what I did wrong! My dough hardly rose at all. Maybe my house was too cold? My yeast is still good. I used bob’s red mill 1 to 1 GF flour, and I did use coconut oil, but I didn’t think it would make this big a difference! Can anyone help? The rolls had good flavor, but the dough was just not good. Too dense.

  88. Brooke says

    I was searching and searching for an easy cinnamon roll recipe that didn’t include a mixer (because I don’t have one). This recipe was super easy and they came out delish! I am not a vegan so I did use regular butter and even added dark brown sugar to the mixture.

  89. Emily Yitian Wang says

    This recipe was super delicious and really easy! As for the filling, instead of melting the butter, I simply let it soften before mixing with the sugar and cinnamon. I found that this made it easier to spread an even layer of everything! Thank you for creating and posting this wonderful recipe!

  90. Jason says

    Gotta give this a 5 star because I can’t give it a 100.
    Made this without cinnamon (my fiance is allergic to it) so I add 3/4 nutmeg and 1/4 cardamon. And I also added raisin for a little more flavor.
    Thanks for the recipe

    • Bruna says

      This recipe is just amazing. I’m from Brazil and I made this for my family, the dough was so soft and delicious. I would definetly make this again!

  91. Heather says

    So far so good! I love how simple this recipe is! I’m wondering if there is anything else I can make with the dough portion of this recipe so I can just make a large batch and use it for multiple recipes

  92. Laura M. says

    Do you think it’s possible to stop at step 5 and refrigerate overnight to bake in the morning? Thanks for such an approachable recipe – I am going to try to make these for a Birthday surprise tomorrow! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Let it “rise” on top of the oven while the oven is preheating tomorrow so they don’t get shocked from cold to super hot. Happy birthday!

  93. Marianne says

    Made these today with my kids and they did not disappoint. Our dog passed away last night so they were definitely a comfort food/activity. The simplicity and quality of the recipe are much appreciated. Well done!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry to hear about your dog! But we’re so glad these helped- thanks for sharing, Marianne!

  94. Mariam says

    Hi Dana,

    With supplies really limited atm, I’m not going to be able to buy any vegan butter. Do you think its possible to substitute the butter for coconut oil?

    I look forward to hearing from you and hope you are well.

    Warmest wishes from London

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mariam, It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we probably wouldn’t recommend omitting them, but perhaps reduce? Let us know if you try it!

  95. Devan says

    Absolutely loved this recipe!! Turned out exactly like the photos. However it’s just my roommate and I in this quarantine and we can’t finish them all. Whats the best way of preserving them? And What do you recommend on how to reheat? Thanks again!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! As for storing them, you can freeze them once baked and then let thaw and reheat as needed. To reheat, I’d recommend either in the microwave or a 350F oven until hot!

  96. Kamielle Strong says

    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!

  97. Lacey says

    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!

  98. Theresa says

    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!

  99. Urszula says

    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 ?

  100. Debbie says

    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!

  101. Sandy Abrams says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  102. Lina says

    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

  103. Maggie says

    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!

  104. Callie says

    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!

  105. Sara says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  106. Min says

    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.

  107. ava says

    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.

  108. Logan Barbosa says

    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 :)

  109. Nishyta says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  110. Brittany says

    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!

  111. Preet says

    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?

  112. Rachael says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  113. Nosh says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Devan says

      Absolutely loved this recipe!! Turned out exactly like the photos. However it’s just my roommate and I in this quarantine and we can’t finish them all. Whats the best way of preserving them? And What do you recommend on how to reheat? Thanks again!!

  114. Shae says

    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!

  115. Nancy FW says

    I love this recipe. Today I would like to try using my Kitchen Aid with dough hook. What do you think?

  116. Emily says

    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.

  117. Maya says

    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!

  118. Emma says

    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.

  119. Justin says

    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!

  120. Geneviève says

    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!

  121. Erica says

    I didn’t have any vegan butter on hand so I used vegetable oil and it didn’t throw the recipe off. So good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  122. Leanne says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s tough. This one kind of needs the fat to make it work. But I’ll think on that!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gina, It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.

  123. Ashley says

    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?

  124. Daphne says

    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!

    • Alex says

      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.

    • Kaye says

      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!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Regular butter should work well! Not sure about the powdered sugar, but it’s worth a try! Let us know how it goes!

  125. Emily Vidal-Torres says

    Im so excited to make these but I was wondering if I can use oat milk instead of almond milk?

    • Alan says

      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.

  126. Maddalena says

    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!

  127. Roberta says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing! Yes, an egg will make the dough more rich. But we left it out to keep these vegan-friendly.

      • eganJoe says

        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.

  128. Jody says

    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. ?

  129. Francine says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t! We don’t have any recommendations on how to do so. I’d say consult your bread maker manual.

  130. Sarah says

    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!

  131. Lauren says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.

  132. lexi sanzone says

    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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  133. lexi sanzone says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lexi, we would recommend setting them in the fridge the night before and let rise/thaw while preheating the oven. Hope that helps!

  134. Nereida says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  135. Catia says

    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?

  136. Sandra says

    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!

  137. Rachael says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  138. Aurora says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! When ready to bake, set them in the fridge the night before and let rise/thaw while preheating the oven.

  139. Leanne says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marilyn, we have never tried that and aren’t sure what to recommend. Let us know if you do some experimenting!

  140. Kiara Somner says

    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!

  141. Hannah says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  142. Megan Graney says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, good question. We’ll have to measure it next time! But I’m guessing 12 inches tall by 20-24 inches wide.

      • Megan Graney says

        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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.

  143. Micah says

    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.

  144. PAOLA HERRERA ESPINOSA says

    Hello from México! I just have a quick Q… i can’t seem to find vegan butter… will normal butter be ok?? thanks!

  145. Flaherty Ward says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  146. Marie-Pier Houle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  147. Magda says

    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

  148. Chelsea Mitchell says

    I’m about to make these for the second time. I made them for Christmas and they were a big hit! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  149. Harlow says