The World’s Easiest Cinnamon Rolls

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.

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.

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

So so so good! Thank you!

These were absolutely delicious thanks for sharing

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

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!!

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!

Easy and tasty!

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.

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)

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!

Delicious. My kiddos devoured these in record time.

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

Absolutely fantastic, easy to follow for a beginner too! Thank you !

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.

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

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!

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.

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.

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!

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!

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!

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!

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

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.

I have tried the recipe with soya milk instead of almond, and mixed spices instead of cinammon. Worked well.

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

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!

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!

Someone called me a baking genius when I made these…lol…thank you!

SO ! GOOD !!!! my family didn’t even believe they were vegan. Thank you!!!!

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.

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

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!!!

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

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..

Easy to follow recipe and always delicious!

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!

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.

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.

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
⭐️⭐️⭐️⭐️⭐️

These are excellent! My daughter made them and even my non-vegans loved them.

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.

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!!

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!

Love it. Make them all the time!!

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

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.

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!

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

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!

I made these! They were delicious ?thank u so much!

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!

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!

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!

Made these today after yesterday’s succes with dinner rolls ?.
I must admit that I could not wait for them to cool down before trying one ? the aroma throughout the house was insane. The most delicious cinnamon rolls I have ever eaten!!!! Thank you so so much ?
BTW frw hours later they were all gone ?

These are so easy. I didn’t have cinnamon, so used fig jam, brown sugar and apple pie spice. They were sweet enough not to need icing. I am thinking my next batch will be with orange icing and or add the or apricot jam. Yum!

This recipe is bomb. The cinnamon rolls turned out super fluffy and delicious. I added a little bit of freshly ground cardamom to the dough which gave it that little extra something

Loved these! Super easy and turned out great. Always wanted to try making cinnamon rolls from scratch but never had the time. Perfect quarantine recipe, although I got a late start on them so I fully gave my children cinnamon rolls for lunch, after which they were too full to eat anything else. Oh well – veggies for dinner! Love all your recipes (many are on weekly rotation) and this was another hit! Thank you!

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!

Made this with my 13 year old daughter while staying at home for COVID. Delicious!! Thanks.

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.

This is my goto vegan cinnamon roll! LOVE it! I never add all that flour (about a 2.5cup amount instead). Sometimes I put pumpkin pie spice depending on the season :)

So easy & DELICIOUS!!

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!

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!

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.

Amazing!!! These turned out so well. I am not a skilled baker – and usually fail despite following a recipe to the letter. This dough is just fantastic. I imagine it could be great for pizza crust, rolls, etc. Vegan bakers, keep this recipe on hand!

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

I’ve really been enjoying and getting so much use of your recipes lately! I made these cinnamon rolls for a family Sunday brunch (quarantine style) and they brightened up the whole day. Since I didn’t make a frosting I followed Lexi’s filling suggestion (a cup of brown sugar, 2 tbsp of cinnamon and 1/4 cup Earth balance) and they turned out perfect! So fluffy, and not too sweet with a gooey middle. Felt like a warm hug. :) Thank you, I will definitely be holding onto this recipe.

Pretty dang good! I subbed out the sugar for dark brown sugar, which lead to a really caramel-y flavor. I did roll out the dough quite thin and long, so it yielded about 20 smaller rolls instead of 10. They’re delicious but a bit crunchy – I think rolling them out thin may have lead to that. Would love a more accurate rolling measurement thickness!

These are great! The texture is soft and fluffy as promised, and the dough is really easy to work with. For the filling, I used about 1/2 tsp. cardamom and 1 tsp. cinnamon, and about twice as much sugar as the recipe calls for. The only other alteration I made was adding a *tiny* pinch of salt and a splash of vanilla in the powdered sugar and almond milk frosting.

Two suggested edits to the recipe:
– When I added the yeast to the warmed almond milk and vegan butter, it didn’t visibly activate, perhaps because there wasn’t any sugar. I went ahead and added the sugar (and salt, probably not the best idea) to the mixture and let it sit another 10 minutes. Voila! The yeast started to bubble and foam. tl;dr: I’d recommend adding a pinch of sugar to the warmed milk/butter mixture, just to be sure your yeast is alive before you proceed with the rest of the recipe.
– It would be helpful to specify the size of the rectangle you’re aiming for after rolling the dough, and specify which side to roll from. I’m a relatively experienced baker so it turned out fine, but these steps could be helpful for others! For the record, I rolled out to approx. 9″ x 13″, and rolled from the long edge.

Thanks for all your recipes Dana! I love your blog.

I’ve modified the dough recipe to include mashed potatoes. I’ve modified the cinnamon filling to include walnuts and raisins. Excited to see the results!

Very nice recipe, easy to do and simply delicious. Did them today with my boy and we had fun. We didn’t change a thing and they are great, soft and yummy- adding a bit of icing was a good idea. We’ll be doing them again for sure, thank you!

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

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?

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!

Loved them! Easy and with few ingredients.
Thanks for sharing the recipe!

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!

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!

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!

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! :)

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 :)

Loved them !!!!!

These were so tasty! I made a half batch. To help the dough rise, I followed Elena’s tip of preheating my oven to 200 degrees Fahrenheit as I was making the dough; once my oven was heated, I turned it off and put the dough in the oven (while it was coming back to room temp) so it would rise faster.

I added sugar and cinnamon to the drizzle too! lovely!

I 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!

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!!

This was super fun to make, even my two-year old enjoyed it! And on top of that, it was easy and tasted scrumptious. Win-win!

We added raisins to our cinnabons. I’d highly recommend that if you like raisins too.

Thanks Dana. We’ll definitely be trying more recipes from you!

This is a great, non complicated, and tasty recipe for cinnamon rolls :) After recently going dairy free I was worried that I wouldn’t be able to make my yummy cinnamon rolls again. Thankfully I have been saved from this terrible fate!

I did a few modifications – coconut milk (not canned) instead of almond, brown sugar for the filling, and almond yoghurt in the drizzle instead of milk (just because I had it lying around). I also found that I only needed 2 cups of flour, and it rose very quickly – but then again it is a warm summery day where I live.

I would say that if you have made “regular” yeasted cinnamon rolls before these will be lighter and spongier in texture than you are used to (likely due to the reduced fat content and lack of eggs I imagine). However that’s not really a bad thing – they’re still really tasty!

One more thing! I think they’d be awesome with a few pecans !

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!

I made these cinnamon rolls yesterday and they were absolutely delicious! My mother had to have another after trying one. I will definitely be making these again.

I 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!

Delicious. Thanks for sharing your amazing plant based recipes. I liked them very much but would’ve added more sugar and cinnamon to the rolls as not making the icing. Still delicious tho

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

I used this recipe for Christmas breakfast for my partner and I. It was my first time making cinnamon rolls and it was very easy to follow- he even got involved with some floss to help me cut the rolls. For anyone who isn’t sold about the cream cheese frosting, I promise it is worth it! My only word of advice would be to undercook vs overcook- my rolls ended up a little too dry, I’ll definitely try for a more doughy roll next time.

I made these and they were AMAZING, like every recipe I’ve tried from minimalistbaker. I read the comments and decided to add more cinnamon. I did 2 Tablespoons cinnamon and 1 cup of brown sugar instead of white sugar. 10 min into baking I poured a mixture of almond milk/maple syrup on top to get them moist and crispy on top (learned this from another recipe). The results were so good!

I made these twice so far – once as written with soy milk and once with GF flour and oatmilk. The original recipe was fantastic. I tried again to make them GF for my teenage step son. They were very crumbly and difficult to roll – I only used about 2c of an all purpose GF mix. They were still devoured but the texture was just off, more of a biscuit than a roll. They didn’t look pretty and didn’t rise much. Just wanted to share my GF experience in case anyone else was thinking about trying it!

Made these Christmas Eve and baked them early Christmas morning ! They were awesome!!

Made these this morning and they were simply amazing! Thank you for all the thoughtful wonderful yummy recipes. We love cooking your food in our house!

My go to cinnamon roll recipe. Works when I sub in milk, butter, and I’ve even done a half and whole sub of whole wheat pastry flour (which I’ve been told makes them look healthy – lol)

These turned out delicious! I’m a novice at baking with yeast – this is the very first time ever I’ve baked with yeast so I was worried the dough wouldn’t rise as expected. When I proved the yeast, I checked the temp of the liquid and it was spot on, but I didn’t get a ton of foaming from the yeast. But after a hour prove of the dough and the two finger test on the rise, it seemed to be on the right track (even though it didn’t look to have doubled in size). I also erred on the side of under kneading vs. over kneading which seemed to be fine. I took a note from some of the other comments and upped the filling – I used a generous mix of coconut sugar, brown sugar and ground cinnamon. I used the cream cheese frosting recipe from your zucchini cake link as a guide and slightly modified (I used 4 oz of Trader Joe’s vegan cream cheese, about a cup of powdered sugar and 1/4 tsp vanilla) and it was delish! My vegan (who loves and misses cinnamon rolls…) and non-vegan taste testers all gave these two thumbs up. The rolls are rich and if you didn’t tell someone they were vegan I’m not sure they could guess it. While these do take a bit of patience, they are definitely worth the result. Thanks for this great recipe!