The World’s Easiest Cinnamon Rolls

Lesson learned – stick to the recipe. :-) I made these with one big change that unfortunately totally changed the outcome. I used whole wheat Einkhorn flour instead of all purpose flour. The taste was excellent, but the flour resulted in a dry almost crumbly roll. Einkhorn takes time to absorb moisture and to rise, so I’m assuming I used too much flour which after sitting made the dough too dry. They kind of fell apart when eating them. I agree with some of the other comments that they need more filling. I doubled the cinnamon and would probably still use more. My alteration aside, I would definitely make these again, but follow the recipe next time. They were super easy to make and tasted great.

These turned out lovely! I used coconut milk instead of almond milk. For the filling, I used brown sugar and 1/3 cup of unsweetened applesauce instead of vegan butter for a more gooey bun.

I absolutely loved this recipe, the buns came out fluffy and light! Was recommended this particular recipe by a friend, I followed it precisely and they do not disappoint. Will certainly be making for a family brunch one day soon! Ideal for veganuary!

Great way to start the new year, very easy for a novice baker.

I found these cinnamon rolls to be a bit on the bland side. Mine turned out not gooey at all, almost as though there wasn’t enough filling (and I went with the max amount of cinnamon). They visually looked great but weren’t what I hoped for.

Thank you so much! Tasty, soft and the recipe is so straightforward. Perfection!

I love this recipe! I made a batch for Christmas morning and made another batch today. Today I subbed half cake flour because I ran out of all purpose, and I had to add in a few tablespoons of extra oat milk in order to get a good texture. But they turned out great! I subbed light brown sugar for the filling and I always add blitzed walnuts in my fillings and some other spices. Super good.

I loved these cinnamon rolls! We always do cinnamon rolls on Christmas morning, and these- paired with your vegan sausage patties- made for a wonderful Christmas breakfast! I prepped them the night before so that I could just stick them in the oven in the morning. I also used brown sugar instead of cane sugar in the filling, just as a matter of preference. They came out gooey and soft and caramelized! Love them!

This recipe is fail-proof. I used coconut oil, adding it after I let the yeast (active dry yeast, not instant) since I hadn’t read the recipe correctly. I diluted my homemade cashew milk with half water. I added melted coconut oil after I sprinkled the cinnamon sugar filling on since I missed the part of putting it on first. LOL. It seems I did everything wrong, but it came out perfectly beautiful in spite of it.

The only change I did was organic brown sugar with cinnamon. I don’t know how they taste with regular sugar, but my mama was a brown sugar gal, so brown sugar it had to be and they were incredible!!!

I have made this multiple times (and always double it now) and it’s the easiest to make with great results. I use a little less flour than what’s called for and sometimes put 1/2-1 cup of whole wheat flour. To make the dough more fluffy, I use bread flour, use my fingers to spread the dough instead of using a rolling pin, and keep space between the rolls to give them room to expand during the second rise and cook steps.

These are so good! My family really enjoyed them! I made the dough the night before and covered it and then let it rise all night instead of 1 hour, rolled them out and baked them in the morning. I used active dry yeast and not instant yeast. They where the smallest bit dry but turned out great otherwise. Thank you so much for this recipe!

My family loved theses cinnamon rolls! Thank you so much for this recipe. I made the dough the night before I was planing to cook them and I let it rise all night instead of one hour, rolled them out in the morning and baked them. I used active dry yeast too. They where the smallest bit dry but they turned out great otherwise!

These are SO good. I can’t imagine a better cinnamon roll. SO grateful to have this recipe.

I made these with 2 parts whole spelt and white whole wheat, 1 part white flour. They turned out tiny, but I think I cut them too narrow. Thank you!

I love this recipe and have been making these cinnamon rolls for years!
Every time I’ve made these recently, I’ve meant to comment on one thing that makes the whole process much easier.
I follow the instructions exactly, but instead of spreading melted butter over the dough I spread room temperature butter using an off-set spatula. I think this makes it so much easier to roll these up, and is much less messy, as I always had a problem of the melted butter oozing out as I cut the rolls before.

Also, sometimes I like to add about 1/2tsp of cardamom- yum!
I have also had success with using maple syrup as a sweetener in the dough, and adding a bit less liquid.

Thank you Dana for this amazing recipe!

Very amateur baker here. Made these several times now for the dairy-free parts of the family and they are a huge hit – especially with my smallest, keeps asking when we’ll be making them next!

Very easy, have stopped going down the road to buy cinnamon rolls from the bakery as these are just as good (better?) and 1/10th the price.

Thanks for the recipe!

Amateur Andy

This recipe is the real deal! It’s stupid good. I used the bread hook on my Kitchen Aid and the bread proofing function on my stove which made light work of the whole process. I didn’t need the full 3 cups of flour, just watched how the dough came together. I have deleted the other cinnamon roll recipes after I ate one.

I made this using oat milk, they turned out so light and fluffy!

I absolutely love this recipe. The dough is soft and fluffy, bakes somewhat crisp. I made mine with cannasugar in place of brown sugar. But this is my new go to recipe. I also made a batch that used whole wheat flour in place of regular. I liked them, but not as much as the regular batch lol

So easy and comes out so fluffy. Made this nut free and used rice milk. Definitely a win!

I’ve been making these for years and they have never let me down! I swap the vegan ingredients for normal dairy and they are absolutely divine!

these were literally the BEST cinnamon buns i’ve ever made i used vegan becel and oat milk and proofed in the oven with hot water and they turned out so lovely crispy on the outside and fluffy on the inside what more could you ask for i will have to make these again!!

Fantastic recipe!!! I made these today. I used full cream milk & butter placed all ingredients for the dough in my bread machine. Super easy to make & absolutely delicious!!! Thank you for the recipe.

This is hands down my favorite cinnamon roll recipe, it’s the easiest I’ve made so far and makes much fluffier and more tender (?) Cinnamon rolls than every more involved recipe I’ve tried. Everyone I’ve made them for has given me compliments, the non-vegans too :)

I’ve tried some different milks throughout the years so i thought I’d list the results for each here:

Soy: rises really well, makes a fairly dense and sticky center and browns well in the oven, 8/10
Oat: my personal fave, the flavor worked really nicely and it rises well 10/10
Whole milk: makes a lumpy dough that doesn’t rise nearly as well as the others and doesn’t brown on the oven 4/10, they’re edible but i wouldn’t recommend (I’ve also tried scalding the milk, with no noticable improvement)
Buttermilk yielded similar results as whole milk with better flavor

Even of you aren’t vegan, plant based Milk substitutes are definitely the way to go!

I know you say coconut oil “should be okay” but I’ve made this recipe 5x now (using coconut oil instead of vegan butter) and it’s INCREDIBLE with coconut oil. Unbelievable.

These turned out amazing!! I followed the recipe, using oat milk and less flour, and they were a big hit. My 4 year old is allergic to eggs and dairy so she was pumped to eat some safe cinnamon rolls. My only complaint is that they didn’t stick around too long.

I’ve searched heaven and hell for a vegan cinnamon rolls recipe that didn’t come out dry, and I’ve finally found it. Thank you for sharing your recipe! I’ll definitely use it in the (near) future!

ohh they turn out so delicious and perfect!!!! thanks for the easy recipe. with the continued lockdown here in India, this recipe was a blessing… thanks :)

Wow, I just made these today and they’re gorgeously delicious! I’m newly vegan and wanted a treat and these are so delicious! Thank you so much!

These were absolutely delicious and so easy to make. Turned out perfectly.

I have made this recipe more times than I can count and oh my goodness, you won’t find a more delicious, easy to make recipe anywhere!! Vegans and non vegans adored them. I’ve made these rolls using almond, soy, and oat milk and each time they were perfect!

I made these with half butter/half coconut oil for the dough and the filling, as well as used coconut sugar for the filling. Even with my beginners knowledge of dough-making/kneading, the texture of these turned out so tender and lovely – honestly one of the best textured cinnamon rolls I have ever had! I prepped them the night before and baked them the next morning. It took me 30 minutes to bake them, but my oven tends to run a little cold. I love that they weren’t overly sweet, and honestly were so simple to make!! Thank you so much! Looking forward to making them again in the future and experimenting with fun flavor additions.

I made these for my husband’s vegan aunt while she was in town and they turned out perfectly! She was so happy with them, along with the rest of us. This is going to be my go-to recipe for cinnamon rolls from now on, and I’m not even vegan. Thank you for the simple and easy to follow instructions!

Tried this recipe and used oat milk instead of almond. So easy to follow and I also let the dough rise again after it was rolled and cut in the baking pan. It made super fluffy and delicious.

I have made these cinnamon rolls so many times that my friends will pre request them before we hang out! This time though, I tried a few new things and loved the results. I used homemade vegan butter, swapped an equal ratio brown sugar for the cane sugar in the filling, and then I made a cinnamon-glaze with 1 cup powdered sugar, 2 tbs non dairy milk and 1/4 tsp cinnamon. Adding the extra cinnamon to the glaze made it taste so delectable, as cinnamon is my favorite spice!

Love this recipe!! I’ve made it at sea level and altitude and it works great at both. To keep them moist (I live in CO where it’s super dry) I top with melted butter and a bit a of milk (maybe 1/4 cup?) before baking.

Wow! My son and I just made these and they were so good and easy to make! For the filling we used brown sugar instead of the regular sugar and it was delish! Thank you for the wonderful recipe!

This recipe was the best recipe for a novice! Super easy to follow and very quick prep time. I didn’t use the vegan butter but opted for coconut oil as I always have that on hand and it seems to have worked out just as well for me. I also omitted the topping as I can use a little less calories in my life. All in all, this will definitely be my go to recipe and I will become a regular cinnamon roll maker. LOL

I loved this recipe! It turned out so well. They were soft and cooked perfectly. I will definitely be making it again. I was also sure to recommend this recipe to everyone I know. I posted my experience, review of the recipe, and final product on my blog.

I’ve made these three times now and they come out delicious every time! Such a simple, easy to follow recipe! :)

So these didn’t really work for me. I’m wondering if it was my yeast type. I used regular yeast instead of the rapid rise and regular butter. Those were my only two subs. They still doubled and then rose again after rolled. They were just very flat after I baked them and they weren’t sweet enough for my taste. My family enjoyed them still though.

These sound and look delicious. I was so excited to try this, but my dough didn’t rise :( I bought a new packet of instant dry yeast and sued AP flour. Not sure what went wrong.

This recipe looks so good. Unfortunately, the metric measurement is off for the flour. This was way too much flour. The mix of flour, butter and milk was chalky. I always use a scale when baking to avoid mistake. After researching, I believe that the measurement you used was for bread flour which is totally different from all purpose flour. I will probably give it another try with proper measurements. Still, the simplicity of this recipe deserves 5 stars!

I have made this so many times and always a success. A family favorite.

These are the best buns ever! We love them. My partner thinks that sugar is the devil though, organic or not. We overcome this by using a date paste as the filling. Either buy the paste, or literally blitz pitted dates with a dribble of hot water and the cinnamon. They don’t hang around for long…

I made this recipe for the first time today and they were so easy to make. They turned out perfectly and were completely delicious. A lovely treat for everyone at coffee time this morning. 😄This recipe is a keeper! Your website is one of my main go to places for vegan inspiration and this one did not disappoint. Thank you so much for all the great recipes – you make vegan cooking fun and easy!

This is the easiest and most crowd-pleasing cinnamon roll recipe on the internet. I always add some crushed cardamom and orange zest to the filling, and the flavor combination is just incredible.

I think it was my expired yeast that made this a fail for me. I needed to add quite a bit more vanilla soy milk than in the recipe when mixing in the flour and the dough still came out gritty. Otherwise the taste was fine. I’ll try it again when I have more people to feed. It makes a bunch.

I love your recipes! I stumbled across your site when I was looking for a a vegan Parmesan and every recipe I have tried has been amazing! My family thought these cinnamon buns were from a bakery! Love this one.

Thank you so much for this recipe! I’ve made it 3-4 times for my aunt and sister and they love the cinnamon rolls! I’ve made it 2-3 times with coconut sugar for my aunt with zero issues and my sister said they tasted great. I’ve made them a couple of times for my sister with regular sugar and she loves them. I’ve used oat milk and soy. So happy to have an easy, fast vegan recipe that I can make for my aunt and sister! Thank you!

I made these Christmas morning and they were amazing! So simple! I’ll start making them the night before from now on to avoid the mess on Christmas, but my husband doesn’t want another christmas without them :D

These buns are so good. I’ve made them at least a dozen times and everyone always enjoys them! I usually put them in the fridge over night or in the oven (while off) and make them first thing in the morning .
Question: If I were to make this recipe with non vegan ingredients would I used the same measurements ?

Perfection! I just realized this is probably the only time in my life that I’ve eaten a fresh, right out of the oven cinnamon roll. I will probably never desire one from a bakery or wherever, because they could never be as good as these. And, I made them! Thank you for the easy recipe!
I was nervous a few times while preparing these… I added all 3 cups of flour (1/2 cup at a time), and the dough was still sticky and kind of hard to work with. I was nervous about adding too much flour, so I did not add any more… I did not wait 1 hour for the dough to rise, because I was tired and ready for bed. I prepped these the night before, and it was late. I waited probably 40 minutes. It’s hard to tell if the size has doubled. It looked close enough, so I went for it… I did not measure my cinnamon. Just sprinkled until it was covered. Definitely used more than 1 tablespoon… Everything was quite floppy while trying to slice and place in pan. It was NOT looking pretty! Definitely not like your perfect photos. However, I was pleased in the morning to see the rolls looking much better and bigger when I took them out of the fridge. I followed the instructions of placing them on the stovetop while the oven preheated… Nervous again when the 2 tablespoons of Earth Balance on top looked like too much liquid. But, these came out just absolutely perfect! Spread on the easy frosting after they had cooled for a few minutes. I will feel super confident the next time I make them. Thanks again!

These are AMAZING! Hubs didn’t believe they could be good vegan and I’m glad to say we proved him wrong. Thanks so much to previous posters for suggestions; here’s what I did:

*We only had dry active yeast but I put the dough next to my new Himalayan salt lamp in a warm corner of the living room (because the lamp itself gets pretty warm when it’s on) and it rose just fine in an hour!
*Used milkademia vegan milk because that what we had.
*Subbed some whole wheat pastry flour (3/4 c) for APP. Only needed a little more than 2 c total to get the dough as recipe describes. I was a little worried about the dough because of this but it was fine–wonderful, even!
*Subbed unsweetened applesauce for vegan butter in the filling. I premixed the applesauce with less sugar than called for and a lot more cinnamon (to our taste) and brushed it on the rolled out dough
*Made the cream cheese frosting linked here but as suggested, halved it and for our taste, used less confectioner’s sugar.

The kitchen smelled amazing while they were baking and they are simply incredible! Thank you so much for this wonderful treat!!

I love cinnamon rolls, but refuse to pay the price to buy them pre-made. I made a batch and planned on reviewing them today, but all I can say is my children and husband said they were good and I am now making a double batch to hopefully get a taste of them this time. I used traditional yeast and the consensus was that it came out soft and fluffy and very tasty.

Stop looking for a recipe right now! These are the best and easiest cinnamon rolls! Been doing them for years now! So yummy and fluffy. I recommend putting the full amount of cinnamon and mixing sugar and cinnamon together first :). Kids love to roll this dough it is sooo fluffy and bouncy.

This recipe did not work for me at all. I followed it to a T and found the rolls brittle and dense.

These were absolutely amazing! So easy to make and have already shared the recipe with friends. I really find it annoying when there are millions of ingredients and especially when they are specialist things that you only use for one thing so these were perfect. Thanks so much!

I use dairy free holiday nog in replacement for the almond milk to give them a little bit of extra “holiday flair” and they always turn out amazing – this is my go-to treat recipe when I’m wanting something sweet!

I thought these were great! They were super fluffy and moist and really easy to make! Highly recommend!

Made these today, used regular butter and milk and forgot the sugar/salt step and they were still SO GOOD!
Used SAF instant yeast (tip for you all, buy some good yeast like this it makes a huge difference over the little packets for everything!)
Never thought homemade cinnamon rolls could be this easy!

I made these and made them small and got about 2 dozen maybe? i had no almond milk and only almond creamer, so i used half creamer and half water in place of the almond milk. Def will make them again, thanks! :)

I prepared these on Christmas Eve for the next morning, and they turned out really good! My family enjoyed them 😊 thank you!

These really are great AND easy compared to a traditional cinnamon bun. One of the commenters used apple sauce in lieu of butter for the filling- I tried this as well and thought it was absolute genius!

Other modifications I made- I used a bit of whole wheat pastry in lieu of all APP flour (probably about 1/4 of the total amount), used coconut sugar instead of cane sugar, and only used 1-1/2 tsp yeast instead of 2-1/4 (one packet). I did the overnight method and just popped the rolls in the oven once the oven got to temperature.

PERFECTION!
This one is definitely a keeper.

Thank you so much!!

I am not a baker. I’m not good at it, therefore I don’t really enjoy doing it. But everyone seemed to be making Cinnamon Rolls for Christmas morning so I jumped on the train.

There were so many times I thought I messed it up. Thought the yeast didn’t “activate” because it just set on the top. Thought I added too much flour because it was a tad dry (I just added a splash of milk and kneaded it). Thought I mixed it too much (I mixed this in my kitchenaid because I’m lazy). But they still turned out!!!

I will make these again! I have another recipe for cream cheese frosting that I could make with ingredients I already have at home so I used that recipe instead for the frosting. (Vegan cream cheese is hard to come by here).

DEFINITELY a winner!

We make these cinnamon rolls every year for Christmas and they are easy and delicious. Thank you so much! We put them in the fridge overnight before baking and let come to room temp before putting them in the oven- they are perfect every time.

I love it! I use coconut sugar and perfection!

These are best cinnamon rolls ever, super easy, always turn out fluffy and delish :)
Every now and then when I feel like shaking things up a bit I add a little bit of lemon extract to the dough and sprinkle them with some lemon zest – highly recommended!
Happy Holidays, everyone! :)

These truly are easy cinnamon rolls! I made these last week and am so happy with how they turned out. I followed the recipe through step 5 and let them set overnight in the fridge for 8+ hours. It was incredibly pleasing to see them rise so much.

The only changes I made to the recipe was to the filling -> instead of melted vegan butter, I used unsweetened applesauce mixed with the cinnamon and sugar.

The rolls baked very well and turned out light, soft and fluffy. Tasted great with a “cream cheese” frosting. Leftovers kept well in the fridge for a couple days after too. Highly recommend!

I made this recipe tonight.. it was fairly easy and my wife enjoyed it. I tend to try and be more health conscious when it comes to flour, even with the sweets so I decided to add some whole wheat flour to the recipe. I used a 1/2 cup but will probably reduce it to 1/4 cup because the whole wheat absorbed the milk much faster and caused me to add more milk to the recipe. I recommend this recipe to anyone! It beats having to buy expensive cinnamon rolls.

This was my first time making cinnamon rolls and I’m not a baker but these were delicious!
For the filling, I only added about 2.5-3tbsp sugar and it was plenty since I planned on using cream cheese frosting recipe. 1 tbsp cinnamon was lovely! I wouldn’t do any less.
I used active dry yeast (not instant)and it activated just fine in 15 mins. Less butter was needed for the filling (I just had lots leftover). Part of my flour was bread flour because I ran out of all purpose but It worked out great.
For the cream cheese recipe linked, only half of it is needed for these 10 rolls. So for half of the cream cheese recipe, one cup of powdered sugar is recommended but I only needed one four to one third.

When waiting for the dough to rise, no plastic wrap is needed. Take a paper towel, wet it, squeeze excess liquid so it doesn’t drip, and cover your bowl with it. I put one butter knife on each edge to keep paper towel taut. Just a small way to reduce plastic waste :)

This might be my first time ever leaving a comment on a recipe, but these cinnamon rolls are AMAZING! They are seriously so, so delicious and were really easy to make. My little family of three devoured the entire pan in less than 24 hours. I’ve decided to prep a batch on Christmas Eve and throw them in the oven on Christmas morning, and I can’t wait!

The cinnamon rolls are amazing! Very easy to make. I used vanilla soy milk instead of almond milk and only 2 1/2 cups of flour. I made my own cream cheese icing by using my homemade cashew cream cheese, vanilla extra, vegan butter, and powdered sugar. Turned out great! Thank you for recipe!

I made these this morning and they were great- very fluffy! I halved the recipe and used oat milk which worked well. These obviously take a bit of time but my dough rose very quickly. Mine didn’t quite have a nice roll as the pictures so next time I’ll try cutting them with floss!

We loved this recipe!

I’ve loved cinnamon rolls for as long as I can remember. In the 90s and early 2000s I followed my nose through many a mall and airport to the Cinnabon bakery. However, we turned plant based in 2011 and that type of eating came to an end. Since then we’ve learned to make most of our comfort food for ourselves. An old tradition was Cinnamon rolls for breakfast on Thanksgiving and Christmas. So, this year I decided it was time to put them back on the menu only vegan. I found several similar recipes right away, but I’ve always had good success with yours, and once again it proved to be a great choice.

I made my dough and rolls the night before Thanksgiving (steps 1 – 5). The only alteration was I substituted the better part of the cane sugar for the filling with brown sugar and I used a full tablespoon of cinnamon. Next time, for simplicity, I would probably just substitute the cane sugar entirely with brown sugar. I covered the pan and refrigerated for the night.

The next morning the rolls had risen even more. I removed them from the fridge and set them on the oven for about 25 minutes while it preheated. Following step 6, I topped the rolls with melted Earth Balance and popped them in the oven ( for 25 minutes. They came out gorgeous.

(step 8) While they baked I mixed up the vegan cream cheese icing. After baking, when they had cooled for a couple of minutes I slathered that over all of the rolls so it could melt down into the layers. The resulting rolls were delicious. A real keeper.

Thanks so much for your site and this recipe.

Oh! My! Gosh! I just made these for my vegan daughter. They are amazing!!!! Crazy good! I added way more sugar – and I used brown sugar – then 1/4 cup. Maybe as much as a full cup? The recipe gave me 9 – I made one too big. I iced with the icing sugar/oat milk recipe suggested in the recipe. I used oat milk for the dough too because that’s what I had. I’ve already forwarded the recipe to friends and family. This will become my go-to cinnamon rolls recipe. Thank you! Perfection!

This was delicious! Absolutely fluffy and soft! I’ve tried a few other vegan cinnamon roll recipes before this and those turned out hard, dense and dry. The detailed and clear explanations really helped me to get the dough just right. You can tell the team here are experts!

One thing that worked for me differently, was to activate the yeast with just almond milk, sugar and salt. (I added the melted butter after the 10 minutes.) I found that if I added my butter at the start, the butter floated to the top of the mixture and acted as a barrier between the yeast and the sugary goodness.

I am so happy to finally a way to enjoy my favourite baked-good and even more so, a reliable place for future vegan reciepes. Thank you Minimalist Baker Team!

This took over 2 hours to make. Even the non-vegans loved them. I doubled the recipe and it made 12 fat cinnamon rolls. I baked them in 2 glass pie pans for 25 min at 350. I started making them at 7am and was not finished until 9:30am. I would still make them again though. I think the name should be changed from “easy” to “reliable”. Because the process is not easy but definitely reliable.

This is my go-to recipe for cinnamon rolls ever since my parents went vegan! Delicious, and very easy to make. I do add more cinnamon and sugar than the recipe, I like to just eye ball it. Ive made it a few times and havent needed to modify anything.

I made this with my friends on halloween, it was super fun. We may not have let it rise long enough but I think the dough was doubled in size. The buns turned out to be less fluffy and more pastry like. None the less they still tasted amazing and were super easy. I would make this again as a simple go to treat but maybe would try a more intricate recipe for more traditional textured cinnamon buns. Over all I really like this recipe and will be using it again in the future.

-Soleilla

I’ve found the trick is to roll them not super tightly & let them rise a second time. They get huge & fluffy this way! Wahoo

Also, we use about 10x the amount of cinnamon (recipes never use enough in our opinions).. and even sprinkle some on top of the icing before serving. So, don’t be afraid to use extra spices — anise, nutmeg, whatever you’re in the mood for.

This was a wonderful recipe – super easy to follow with delicious results! Thank you so much!!

Used this as a basis to make orange, ginger, sesame rolls. Delicious and much quicker than most rolls. Will make these again. A great base for experimenting with flavors!

Absolutely delicious and very easy to make. My partner says they are the best cinnamon rolls he has ever eaten! Think this will become a regular recipe in our household!

Loved this recipe thanks for sharing! I just baked these with a few tweaks and they’re so pillowy, light and delish! I also added tahini to the filling and for the topping I combined some Manuka Honey, Tahini and Orange Blossom and drizzled it all over.

Awesome recipe! I made these the night before and cooked the them the next morning and they were the perfect texture and dough flavour. My only note would be if you like a really strong cinnamon taste and caramélisation from the sugar in your cinnamon buns add a little more sugar and cinnamon to the filling. Thanks so much for the recipe!

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. ❤️

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!