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The World’s Easiest Cinnamon Rolls

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

Pan with a batch of Vegan Cinnamon Rolls topped with icing

These 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

Plate of three Vegan Cinnamon Rolls topped with icing

Print
Pan of the World's Easiest homemade Cinnamon Rolls drizzled with icing
4.76 from 445 votes

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
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 10 (rolls)
Category: Breakfast, Dessert
Cuisine: Vegan

Ingredients

US Customary - Metric

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)

Instructions

  1. 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.

  2. 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.
  3. 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).

  4. FILLING: On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with sugar and desired amount of cinnamon.

  5. 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 8x8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). 

  6. 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).

  7. 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.
  8. 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.

Notes

*You can use regular yeast, but it will require more time to let them rise properly.
*I have not tried making this recipe gluten-free. However, some of you have tried using gluten-free blends with some success (scan the comments for tips). At this time I haven't tested this recipe gluten-free and can't guarantee the results if substitutions are made.
*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 Per Serving (1 of 10 rolls)

  • Calories: 243
  • Fat: 9g
  • Saturated fat: 3g
  • Sodium: 174mg
  • Carbohydrates: 34g
  • Fiber: 1.4g
  • Sugar: 5g
  • Protein: 4.2g
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1,445 Comments 7 ingredients or less, Breakfast, Dairy-Free, Entree, Fall, Featured, Holiday, Nut-Free, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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All commentsI made thisQuestions
  1. Avatar for Laura @ The Green Forks!Laura @ The Green Forks! says

    September 21, 2013 at 5:46 am

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

    Reply
    • Avatar for EvelineEveline says

      September 22, 2014 at 4:32 am

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

      Reply
      • Avatar for lulalakelulalake says

        October 14, 2014 at 2:29 pm

        Why can’t I use just plain milk?

        Reply
        • Avatar for EE says

          October 14, 2014 at 2:35 pm

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

          Reply
          • Avatar for LauraLaura says

            March 11, 2016 at 11:01 am

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

            http://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/liquids/

          • Avatar for HmHm says

            January 10, 2017 at 8:39 pm

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

        • Avatar for rachelrachel says

          November 5, 2014 at 9:40 am

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

          Reply
          • Avatar for LisaLisa says

            June 7, 2015 at 10:26 am

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

          • Avatar for AnnikaAnnika says

            July 2, 2017 at 8:21 am

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

          • Avatar for Mama4GirlsMama4Girls says

            July 2, 2017 at 1:53 pm

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

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

        • Avatar for NahdiaNahdia says

          January 17, 2015 at 10:39 am

          it won’t be vegan aswell

          Reply
        • Avatar for bbbbbbbbbbbbbbbbbbbb says

          February 8, 2015 at 4:29 am

          i used plain milk and butter
          worked fine
          and tasted good

          Reply
          • Avatar for TanTan says

            September 29, 2015 at 4:12 pm

            I really really want to make these but I only have real milk and real marg. God help my buns!

        • Avatar for stacystacy says

          February 16, 2015 at 3:48 pm

          it won’t be vegan if you do

          Reply
          • Avatar for JoleneJolene says

            June 1, 2015 at 3:57 pm

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

          • Avatar for ReginaRegina says

            November 28, 2015 at 8:30 am

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

          • Avatar for Logical AnonLogical Anon says

            October 23, 2016 at 8:34 pm

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

          • Avatar for Brigitte AnglinBrigitte Anglin says

            February 9, 2017 at 8:52 am

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

          • Avatar for RaineRaine says

            June 16, 2017 at 8:54 am

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

          • Avatar for dudedude says

            July 27, 2017 at 10:14 am

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

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

          • Avatar for LisaLisa says

            November 20, 2017 at 2:01 am

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

        • Avatar for CandaceCandace says

          February 23, 2015 at 11:58 am

          I used regular milk and coconut sugar instead of sugar and they turned out amazing! I followed the recipe exactly.

          Reply
        • Avatar for Edmund P WillardEdmund P Willard says

          March 28, 2015 at 10:56 am

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

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

          Reply
          • Avatar for ZoeyZoey says

            April 13, 2015 at 11:13 am

            Thank you for that tip about the milk! Can’t wait to try this recipe.

          • Avatar for JacqueyJacquey says

            August 26, 2015 at 2:43 pm

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

          • Avatar for ShelleyShelley says

            December 8, 2015 at 11:11 pm

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

        • Avatar for VanessaVanessa says

          June 4, 2015 at 5:27 pm

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

          Reply
        • Avatar for KathyKathy says

          July 18, 2015 at 5:33 pm

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

          Reply
        • Avatar for MaMa says

          August 2, 2015 at 11:58 am

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

          Reply
          • Avatar for MaMa says

            August 2, 2015 at 11:59 am

            I did use cow milk and Entire stick of butter

          • Avatar for JenniferJennifer says

            October 14, 2016 at 3:47 am

            Did you use salted or unsalted butter?

        • Avatar for JocyJocy says

          November 25, 2015 at 9:29 am

          No because the protein can kill the yeast. You can use coconut milk, it is economically cheaper than almond milk

          Reply
        • Avatar for RenaeRenae says

          December 11, 2015 at 5:09 pm

          I do works fine for me

          Reply
        • Avatar for KimKim says

          January 3, 2016 at 10:43 am

          I used plain milk and they turned out great.

          Reply
        • Avatar for DeniseDenise says

          January 8, 2016 at 7:24 am

          It explains it in the notes section

          Reply
        • Avatar for SophieSophie says

          January 18, 2016 at 12:09 am

          They wouldn’t be vegan and they may taste worse.

          Reply
          • Avatar for Cheryl MillerCheryl Miller says

            February 28, 2016 at 10:56 am

            I just made these with regular lower fat milk. They turned out great !

        • Avatar for SadiSadi says

          February 12, 2016 at 9:01 am

          if you are vegan then regular milk is not vegan that’s why. You can use it tho

          Reply
        • Avatar for ShawnaShawna says

          September 24, 2016 at 9:02 am

          You can just warm the milk.

          Reply
        • Avatar for Kris DKris D says

          December 11, 2016 at 1:07 pm

          You absolutely can use regular milk. The author is vegan so her recipes are vegan.

          Reply
          • Avatar for ElliotElliot says

            January 18, 2017 at 7:21 pm

            You shouldn’t though. To not support the cruelty.

        • Avatar for JulieJulie says

          January 17, 2017 at 11:02 pm

          You can…..

          Reply
          • Avatar for LizLiz says

            January 19, 2017 at 11:01 am

            I didn’t realize this was an animal cruelty site….you can use reg milk geez

          • Avatar for JulieJulie says

            January 21, 2017 at 9:17 am

            I think Elliot meant cruelty to others if you get gas. :)

          • Avatar for LisaLisa says

            November 20, 2017 at 2:13 am

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

        • Avatar for MarielenaMarielena says

          March 27, 2017 at 3:12 pm

          I used whole milk, whole wheat flour, and regular butter and the result was delicious.

          Reply
        • Avatar for Gary BalkamGary Balkam says

          June 10, 2017 at 6:42 am

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

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

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

          Reply
        • Avatar for Farm girlFarm girl says

          June 10, 2017 at 5:22 pm

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

          Reply
        • Avatar for FridaFrida says

          June 19, 2017 at 3:58 pm

          Thank you!

          Reply
        • Avatar for FridaFrida says

          June 19, 2017 at 4:01 pm

          Thank you Tarah!

          Reply
        • Avatar for RachelRachel says

          July 26, 2017 at 10:27 pm

          Cuz plain milk is NOT vegan ?

          Reply
        • Avatar for AllieAllie says

          August 12, 2017 at 2:58 pm

          I made them this morning and I used cows milkand butter. They were delicious.

          Reply
        • Avatar for AllisonAllison says

          September 26, 2017 at 7:18 pm

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

          Reply
        • Avatar for PrachiPrachi says

          October 18, 2017 at 11:46 am

          You are so correct…
          https://www.youtube.com/watch?v=UcN7SGGoCNI

          Reply
        • Avatar for LisaLisa says

          November 20, 2017 at 2:24 am

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

          Reply
          • Avatar for BrittanyBrittany says

            January 12, 2019 at 7:41 am

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

        • Avatar for HannahHannah says

          December 22, 2017 at 6:14 pm

          She does Vegan recipes! But I’m sure it would be fine with regular milk.

          Reply
        • Avatar for LoddyLoddy says

          February 12, 2018 at 4:15 pm

          You van, but milk isn’t vegan.

          Reply
        • Avatar for Marie DelgadoMarie Delgado says

          May 24, 2018 at 4:39 pm

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

          Reply
        • Avatar for RebeccaRebecca says

          August 2, 2018 at 3:39 am

          You most likely can but this is shown as a vegan recipe

          Reply
        • Avatar for TillyTilly says

          October 14, 2018 at 11:34 am

          as it would not be vegan.

          Reply
      • Avatar for BenBen says

        October 28, 2014 at 11:01 am

        I presume you could just use plain water?

        Reply
        • Avatar for DebbieDebbie says

          March 27, 2015 at 4:42 pm

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

          Reply
          • Avatar for bethbeth says

            March 28, 2015 at 9:57 am

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

          • Avatar for BillBill says

            May 1, 2015 at 6:02 pm

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

          • Avatar for Runa RisaRuna Risa says

            June 18, 2015 at 1:54 pm

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

          • Avatar for ShelleyShelley says

            December 8, 2015 at 11:13 pm

            Lol, well said!

          • Avatar for AnnaAnna says

            December 25, 2015 at 7:10 am

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

          • Avatar for JoyJoy says

            February 9, 2016 at 12:06 pm

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

          • Avatar for ChristinaChristina says

            March 3, 2016 at 11:17 am

            Yes, it will. You can make bread with water; I do it every week.

          • Avatar for CandiCandi says

            September 23, 2018 at 1:38 pm

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

        • Avatar for JoleneJolene says

          June 1, 2015 at 3:55 pm

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

          Reply
      • Avatar for SelmaSelma says

        January 1, 2018 at 8:33 am

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

        Reply
    • Avatar for TinaTina says

      October 7, 2014 at 3:53 pm

      Hey Laura!
      Where can you buy the vegan butter in Germany?

      Reply
      • Avatar for Laura @ TheGreenForks.comLaura @ TheGreenForks.com says

        October 8, 2014 at 8:28 am

        I am in Germany with the US Army and we have vegan butter in our grocery stores on Post.

        Reply
        • Avatar for DawnDawn says

          October 23, 2015 at 12:21 pm

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

          Reply
      • Avatar for EvaEva says

        October 24, 2014 at 1:05 pm

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

        Reply
      • Avatar for Tamya HerbutTamya Herbut says

        December 21, 2016 at 9:54 am

        Margarine :) It’s not called ‘vegan butter’ in Germany which is probably why you can’t find it :)

        Reply
      • Avatar for LisaLisa says

        February 5, 2017 at 3:46 am

        you can make your own vegan butter.

        veganbaking.net has an amazing recipe. i use the coconut oil based recipe and make a simple homemade quinoa milk to use in it for high protein.

        Reply
      • Avatar for JessJess says

        August 23, 2018 at 11:11 am

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

        Reply
    • Avatar for LeafLeaf says

      February 24, 2016 at 7:58 pm

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

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

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

      Reply
      • Avatar for SamanthaSamantha says

        February 28, 2016 at 5:36 am

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

        Reply
        • Avatar for LeafLeaf says

          February 28, 2016 at 10:33 am

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

          Reply
      • Avatar for emmanuelleemmanuelle says

        March 19, 2017 at 6:46 am

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

        Reply
      • Avatar for JenJen says

        June 3, 2017 at 9:34 am

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

        Reply
        • Avatar for Cheryl OCheryl O says

          August 13, 2017 at 7:53 pm

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

          Reply
    • Avatar for ElizabethElizabeth says

      November 27, 2016 at 11:47 am

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

      Reply
    • Avatar for ElizabethElizabeth says

      November 27, 2016 at 11:48 am

      I tried whole wheat pastry flour, and it really didn’t taste very good. I wonder if I did something wrong.

      Reply
    • Avatar for MayaMaya says

      November 5, 2017 at 1:42 am

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

      Reply
  2. Avatar for SílviaSílvia says

    September 21, 2013 at 6:12 am

    I live in Portugal, so I always have to go to Ikea to eat cinnamon rolls — this recipe will change my life! :D

    Reply
    • Avatar for LilyLily says

      September 4, 2015 at 2:39 pm

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

      Reply
  3. Avatar for TieghanTieghan says

    September 21, 2013 at 7:28 am

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

    Reply
  4. Avatar for Cara @TheVeganBarbieCara @TheVeganBarbie says

    September 21, 2013 at 8:31 am

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

    Reply
  5. Avatar for EllenEllen says

    September 21, 2013 at 8:34 am

    I. Must. Make.

    Reply
  6. Avatar for Two Red BowlsTwo Red Bowls says

    September 21, 2013 at 9:03 am

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

    Reply
    • Avatar for Two Red BowlsTwo Red Bowls says

      September 22, 2013 at 2:49 pm

      PS Just made these (with non-vegan substitutes) and they were perfect!!!!! Thanks so much for my first yeast AND first cinnamon rolls experience :) It was too fun and they were delicious.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        September 22, 2013 at 7:14 pm

        yay! such good news! glad you enjoyed them.

        Reply
        • Avatar for SabrinaSabrina says

          December 19, 2014 at 3:06 pm

          My son is allergic to nuts and I would really like to try this recipe. Is soymilk a good substitute for the almond milk?

          Reply
          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            December 22, 2014 at 5:07 pm

            Yes! That or rice.

          • Avatar for WalterWalter says

            October 17, 2015 at 10:59 am

            I use cashew milk with this recipe – the results are amazing. This is my go to recipe for cinnamon rolls – the results are always great. Thanks Dana for the recipe

          • Avatar for DaniellaDaniella says

            January 7, 2017 at 2:12 pm

            Is macadamia milk a good substitute?

      • Avatar for MidgeMidge says

        February 11, 2014 at 3:37 pm

        If you used NON-VEGAN shortening, what did you use?

        Reply
      • Avatar for ShariShari says

        February 5, 2017 at 3:06 pm

        what none vegan substitutes did you make?

        Reply
    • Avatar for LindseyLindsey says

      May 28, 2014 at 11:14 am

      I made these using whole wheat flour and a little bran flour. I added a couple tablespoons of vital gluten to help lighten the flour. I also added some nutmeg and pumpkin spice. They came out yummy!

      Reply
      • Avatar for EricEric says

        November 14, 2014 at 8:06 pm

        And I am trying them with 100% “white whole wheat” — a lighter wheat type… We’ll see how they turn out…

        Reply
        • Avatar for BrendaBrenda says

          December 6, 2014 at 11:35 am

          I would like to try these with while whole wheat flour as well. Eric, how did yours turn out?

          Reply
      • Avatar for LDLD says

        October 5, 2015 at 8:33 am

        I use wheat gluten to make things chewier. It is also used to make seitan which is a mock meat.

        Reply
  7. Avatar for Inês OliveiraInês Oliveira says

    September 21, 2013 at 9:54 am

    OMG! These cinnamon rolls are just LEGENDARY! Damn I feel the need to go for them!

    Reply
  8. Avatar for katekate says

    September 21, 2013 at 10:03 am

    These look great but what is Earth Balance and what can I substitute for it. If I need to make these now!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2013 at 10:15 am

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

      Reply
      • Avatar for KateKate says

        September 21, 2013 at 5:27 pm

        Thank you! *rushes off to the kitchen*

        Reply
      • Avatar for NatashaNatasha says

        January 31, 2016 at 7:14 pm

        Would it be the same amount of coconut oil?

        Reply
      • Avatar for CoralCoral says

        January 27, 2017 at 6:06 pm

        Also I did not vote this recipe 4 stars because I haven’t even made it. I tried to remove the stars but was only able to remove one

        Reply
      • Avatar for LisaLisa says

        November 20, 2017 at 2:33 am

        Yes I agree, it’s too bad people can’t try to make one recipe without animal parts and liquid. I know they don’t know any better, but this would be such a good way to learn if they could even try one recipe!

        Reply
      • Avatar for AndreaAndrea says

        December 17, 2018 at 3:53 pm

        I’m hoping to avoid the earth balance buttery sticks due to soy. Would coconut oil be the best oil to use or would you suggest vegetable or other?

        Thank you!

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          December 18, 2018 at 2:58 pm

          Yes, coconut oil should work!

          Reply
    • Avatar for BeckyBecky says

      October 16, 2014 at 4:01 pm

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

      Reply
      • Avatar for Tressa WillsonTressa Willson says

        December 24, 2018 at 6:13 pm

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

        Reply
    • Avatar for PattiPatti says

      February 3, 2016 at 3:24 am

      Another vegan butter is smart balance. A little bit cheaper than earth balance and easier to find.

      Reply
  9. Avatar for ValerieValerie says

    September 21, 2013 at 1:07 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2013 at 10:45 am

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

      Reply
      • Avatar for nettanetta says

        January 8, 2016 at 7:29 am

        What gluten free flour could I use?

        Reply
        • Avatar for arielariel says

          January 23, 2016 at 11:03 pm

          i would recommend a mix of tapioca, rice, potatoe and/or spelt

          Reply
          • Avatar for JagnaJagna says

            February 17, 2016 at 6:11 am

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

          • Avatar for zeekzeek says

            April 10, 2017 at 5:29 am

            spelt is not gluten-free

  10. Avatar for Jessica (bakecetera)Jessica (bakecetera) says

    September 21, 2013 at 2:19 pm

    i cannot WAIT to make these! they look great! and vegan!! hooray! :D

    Reply
  11. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    September 21, 2013 at 2:33 pm

    Umm…yes please!! Soooo awesome!

    Reply
  12. Avatar for Michelle @ MichelleMichelle @ Michelle's tiny kitchen says

    September 21, 2013 at 2:58 pm

    Pinned! Thank you so much, these look unbelievable!

    Reply
  13. Avatar for tijyatijya says

    September 21, 2013 at 5:20 pm

    You are my new favourite person…at least until the weight gain consequence of testing out this delicious creation!

    Reply
  14. Avatar for ElenElen says

    September 22, 2013 at 1:54 am

    Yum! Looks perfectly tasty!

    Reply
  15. Avatar for Ash-foodfashionpartyAsh-foodfashionparty says

    September 22, 2013 at 10:14 am

    OK…I need to get on this now. These looks sooooo good, pinning.

    Reply
  16. Avatar for Rochelle HutchinsonRochelle Hutchinson says

    September 22, 2013 at 11:51 am

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

    Reply
  17. Avatar for TaylorTaylor says

    September 22, 2013 at 1:12 pm

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

    Reply
    • Avatar for Christine AkinduroChristine Akinduro says

      October 21, 2014 at 9:29 pm

      I only have, use, organic coconut oil also. Earth Balance is kinda pricey over here. hmmmm?!

      Reply
  18. Avatar for JeanJean says

    September 22, 2013 at 1:37 pm

    Am I the only one who does not know what
    Earth Balance is?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 22, 2013 at 7:14 pm

      It’s vegan butter.

      Reply
      • Avatar for DanielleDanielle says

        October 8, 2013 at 11:59 am

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

        Reply
  19. Avatar for SofieSofie says

    September 22, 2013 at 2:45 pm

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

    Sofie x

    Reply
    • Avatar for Christine AkinduroChristine Akinduro says

      October 21, 2014 at 9:30 pm

      we need to find someone who will bluetooth them to you…lol

      Reply
  20. Avatar for ellenellen says

    September 22, 2013 at 4:42 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 22, 2013 at 7:13 pm

      Thanks ellen! good to know!

      Reply
      • Avatar for ValerieValerie says

        September 24, 2013 at 5:19 am

        Dana, any way you can answer my question above??

        Reply
    • Avatar for DebraDebra says

      February 21, 2014 at 3:46 pm

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

      Reply
      • Avatar for BoffoBoffo says

        June 24, 2014 at 6:19 pm

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

        Reply
  21. Avatar for JeanJean says

    September 22, 2013 at 7:30 pm

    Thank you, Dana. Now I know and now I can get busy making these little wonders!

    Reply
  22. Avatar for AnonymousAnonymous says

    September 23, 2013 at 1:36 pm

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

    Reply
    • Avatar for MeganMegan says

      September 25, 2014 at 6:51 pm

      I had a similar experience! They are cooling as I write this though, and they look ah-maze-ing!

      Reply
  23. Avatar for Susan PantleSusan Pantle says

    September 24, 2013 at 3:05 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2013 at 10:39 am

      Ooh, I’ll have to try that next time. Thanks for the tip, Auntie!

      Reply
  24. Avatar for Amanda @ Once Upon a RecipeAmanda @ Once Upon a Recipe says

    September 24, 2013 at 4:34 pm

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

    Reply
    • Avatar for BoffoBoffo says

      June 24, 2014 at 6:21 pm

      heehee!!

      Reply
  25. Avatar for JessicaJessica says

    September 24, 2013 at 6:19 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2013 at 10:38 am

      I think so! If you try it, let me know how they turn out!

      Reply
      • Avatar for SimonSimon says

        October 9, 2013 at 10:01 am

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

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          October 9, 2013 at 6:13 pm

          Love to hear it!!

          Reply
          • Avatar for MaddieMaddie says

            December 13, 2018 at 3:54 pm

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

        • Avatar for NancyNancy says

          December 11, 2014 at 11:30 pm

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

          Reply
          • Avatar for DebDeb says

            December 22, 2015 at 10:34 am

            Did you end up trying an overnight fridge rise? I’m interested because I’m hoping to make them for Christmas morning too.

          • Avatar for SarahSarah says

            December 14, 2016 at 11:58 am

            How did this work? Also thinking for Christmas morning!

        • Avatar for LorenaLorena says

          October 20, 2017 at 1:21 pm

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

          Reply
  26. Avatar for Lindsay @ VeganYumminessLindsay @ VeganYumminess says

    September 25, 2013 at 11:22 am

    Oh Yummmmmmm! I’ll be right over!

    Reply
  27. Avatar for Michele HanceMichele Hance says

    September 25, 2013 at 5:15 pm

    I use applescauce and raisins and cinnamon in the middle of the cinnamon bus instead of sugar.

    Reply
    • Avatar for Christine AkinduroChristine Akinduro says

      October 21, 2014 at 9:33 pm

      sounds yummy!!

      Reply
  28. Avatar for LeahLeah says

    September 26, 2013 at 8:59 am

    Made these last night and they are delicious! My toddler loves them. :) Certainly going to be made again and again.

    Reply
  29. Avatar for SophiaSophia says

    September 28, 2013 at 3:32 pm

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

    Reply
    • Avatar for yessyamesyessyames says

      December 26, 2013 at 10:40 pm

      I had the same question and looked it up.”They” say you can use them interchangeably in recipes that have some sugar to help activate the yeast, so, should be fine. Fingers crossed because I’m about to go try it!

      Reply
      • Avatar for LilyLily says

        April 22, 2014 at 7:55 pm

        How much is one “packet” of yeast? I buy it in bulk!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          April 22, 2014 at 10:36 pm

          Look in the comments! I believe I share that there ;D

          Reply
          • Avatar for EmilyEmily says

            May 17, 2014 at 8:10 am

            I cannot find where you posted how much 1 packet of yeast is equivalent to. I want to make, but need this info! thanks!

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            May 17, 2014 at 1:57 pm

            I believe it’s 2 1/4 tsp, but you can google that to find the info.

        • Avatar for MaryMary says

          October 5, 2014 at 1:35 pm

          1 pkt of yeast = 2 and 1/4 teaspoons of yeast.

          Reply
  30. Avatar for Jessica Noelle GlitterponyJessica Noelle Glitterpony says

    October 2, 2013 at 2:04 pm

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

    Reply
  31. Avatar for PanaratPanarat says

    October 4, 2013 at 1:24 am

    What’s the white thing on top and how to make it?
    Thank you: )

    Reply
  32. Avatar for Chung-Ah | Damn DeliciousChung-Ah | Damn Delicious says

    October 4, 2013 at 11:56 pm

    I desperately need this for a midnight snack!

    Reply
  33. Avatar for Nicole @ Three 31Nicole @ Three 31 says

    October 5, 2013 at 11:35 am

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

    Reply
  34. Avatar for Dianna @ Oy Vey a DayDianna @ Oy Vey a Day says

    October 5, 2013 at 11:31 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 28, 2014 at 11:51 pm

      Cutie! Such a great way to interact with your kiddos. Thanks for sharing, Dianna!

      Reply
  35. Avatar for ClemensClemens says

    October 6, 2013 at 6:24 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 7, 2013 at 11:54 am

      I think they would be interchangeable. Thanks for asking! Hope that helps.

      Reply
    • Avatar for LorenaLorena says

      October 20, 2017 at 1:30 pm

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

      Reply
  36. Avatar for EmilyEmily says

    October 6, 2013 at 6:48 pm

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

    Reply
  37. Avatar for LeonLeon says

    October 7, 2013 at 2:11 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2013 at 2:02 pm

      If you’re not vegan I would just go for real butter. Otherwise, coconut oil should do.

      Reply
      • Avatar for YY says

        April 15, 2015 at 1:15 pm

        How much coconut oil?

        Reply
      • Avatar for JenniferJennifer says

        October 14, 2016 at 3:56 am

        Salted or unsalted butter?

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          October 14, 2016 at 2:46 pm

          I would suggest unsalted!

          Reply
    • Avatar for LorenaLorena says

      October 20, 2017 at 1:39 pm

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

      Reply
      • Avatar for LisaLisa says

        November 20, 2017 at 2:45 am

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

        Reply
      • Avatar for Lorena TuinenburgLorena Tuinenburg says

        November 20, 2017 at 5:33 pm

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

        Reply
    • Avatar for LisaLisa says

      November 20, 2017 at 2:42 am

      Every store in every town has some kind of margarine. Margarine has always been around and it’s typically vegan.

      Reply
  38. Avatar for KristenKristen says

    October 8, 2013 at 11:00 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2013 at 2:02 pm

      Love to hear it! Thanks for sharing, Kristen.

      Reply
      • Avatar for AnoushkaDAnoushkaD says

        April 12, 2015 at 1:23 pm

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

        Reply
  39. Avatar for SimonSimon says

    October 8, 2013 at 11:25 am

    How well would these keep? could I bake them the night before and serve late in the day?

    Thanks,

    S

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2013 at 2:03 pm

      They keep wonderfully. Great question!

      Reply
      • Avatar for TassiTassi says

        July 5, 2015 at 7:34 pm

        Will these keep out even if I lightly iced them with powered sugar? Or should I pop them in the fridge and re-warm-up in the microw? This recipe tastes AMAZING by the way… :-) Can’t stop eating!! Yikes!!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          July 6, 2015 at 8:39 pm

          No need to refrigerate!

          Reply
  40. Avatar for LynnaLynna says

    October 9, 2013 at 2:33 am

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

    Reply
  41. Avatar for CarmenCarmen says

    October 12, 2013 at 2:32 am

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

    Reply
  42. Avatar for RoseRose says

    October 16, 2013 at 2:47 pm

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

    Reply
    • Avatar for JohnJohn says

      May 10, 2014 at 8:35 pm

      Great tip. Thanks for sharing!

      Reply
  43. Avatar for CiaraCiara says

    October 16, 2013 at 5:21 pm

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

    Reply
  44. Avatar for DanaDana says

    October 16, 2013 at 8:22 pm

    Do you think it’s possible to make these pumpkin??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 16, 2013 at 8:35 pm

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

      Reply
  45. Avatar for JemahJemah says

    October 18, 2013 at 2:07 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 20, 2013 at 2:35 pm

      Yay!! So glad you enjoyed these, Jemah. Thanks for the comment!

      Reply
  46. Avatar for VanessaVanessa says

    October 21, 2013 at 8:28 am

    Has anyone tried freezing these? :) xx

    Reply
    • Avatar for Jane McManusJane McManus says

      November 5, 2016 at 4:14 am

      I was wondering that too. Only bake half of them and freeze the rest for another time? Will that work?

      Reply
  47. Avatar for AllyssaAllyssa says

    October 27, 2013 at 7:24 pm

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

    Reply
  48. Avatar for Madeline BodellMadeline Bodell says

    October 29, 2013 at 11:32 am

    Do you think this recipe would work with gluten free flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2013 at 4:37 am

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

      Reply
      • Avatar for JoeyJoey says

        February 1, 2015 at 3:49 pm

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

        Reply
        • Avatar for Deborah BitnerDeborah Bitner says

          November 29, 2015 at 8:23 am

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

          Reply
          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            December 1, 2015 at 10:43 pm

            It’s worth a shot! Let me know if you give it a try!

      • Avatar for DebDeb says

        December 22, 2015 at 10:39 am

        Also wondering about making them GF. I guess I can always make them for the family and abstain. ? D:

        Reply
    • Avatar for MelissaMelissa says

      November 27, 2013 at 7:19 pm

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

      Reply
      • Avatar for MelissaMelissa says

        November 27, 2013 at 7:20 pm

        Sorry 10-15 minutes!!

        Reply
      • Avatar for MelissaMelissa says

        November 27, 2013 at 7:21 pm

        Sorry guys..kinda tired 2 tablespoons of chia seeds!!!

        Reply
        • Avatar for KylaKyla says

          January 5, 2014 at 11:14 pm

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

          Reply
          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            January 6, 2014 at 10:57 am

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

          • Avatar for MelissaMelissa says

            January 6, 2014 at 5:20 pm

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

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

  49. Avatar for jasminejasmine says

    October 29, 2013 at 9:50 pm

    are those good? Are cinnamon rolls easy to make with out yeast?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2013 at 4:33 am

      Jasmine in this particular recipe you’ll want the yeast. It gives them that fluffy, tender texture.

      Reply
  50. Avatar for JasmineJasmine says

    October 29, 2013 at 9:51 pm

    I want to make cinnamon rolls without yeast and I want easy step to make them!

    Reply
  51. Avatar for FloraFlora says

    October 31, 2013 at 6:56 am

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

    Reply
  52. Avatar for Jordan HennessyJordan Hennessy says

    November 1, 2013 at 4:28 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2013 at 5:16 pm

      Thanks for sharing, Jordan! Do let us know how the frozen half turns out – I’d be interested to know!

      Reply
      • Avatar for SusanSusan says

        November 16, 2013 at 5:05 pm

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

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 18, 2013 at 12:53 pm

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

          Reply
        • Avatar for KathleenKathleen says

          March 28, 2015 at 5:31 am

          I use white rice flour as a substitute. It’s gluten free!

          Reply
  53. Avatar for Chubby mummyChubby mummy says

    November 2, 2013 at 12:08 pm

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

    Reply
  54. Avatar for Helen LevensHelen Levens says

    November 8, 2013 at 5:02 pm

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

    Reply
  55. Avatar for LouisaLouisa says

    November 17, 2013 at 6:50 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2013 at 12:36 pm

      If you have rapid rise or quick acting yeast, that’s preferable. However, if not, that’s OK. It just might take a little longer for your rolls to rise and puff up. My packet was 1/4 ounce (1.5 tsp).

      Reply
  56. Avatar for VeeVee says

    November 18, 2013 at 7:09 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2013 at 12:34 pm

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

      Reply
  57. Avatar for NicoleNicole says

    November 19, 2013 at 11:12 am

    Hi Dana,

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

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 19, 2013 at 12:12 pm

      Nicole! I’d say 2.5 cups icing sugar to a few Tbsp almond milk, depending on how thick you like it. Add 1 Tbsp of softened vegan butter for an even creamer frosting. Good luck!

      Reply
      • Avatar for NicoleNicole says

        December 1, 2013 at 5:33 pm

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

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

        Reply
  58. Avatar for JustineJustine says

    November 19, 2013 at 11:11 pm

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

    Thanks!

    Reply
  59. Avatar for KarinKarin says

    November 22, 2013 at 4:21 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 22, 2013 at 2:14 pm

      Karin, I think so but can’t guarantee it. If you try it out though let me know! I’d love to know if the kinds of butter are interchangeable.

      Reply
  60. Avatar for SarahSarah says

    November 29, 2013 at 5:39 am

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

    Reply
  61. Avatar for JessJess says

    December 2, 2013 at 1:10 pm

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

    Reply
  62. Avatar for JamieJamie says

    December 4, 2013 at 11:34 am

    Wonderful! I just made these and took some to my anti-vegan-food neighbor. She loved them, too.

    Reply
  63. Avatar for JenniferJennifer says

    December 8, 2013 at 1:08 pm

    I have only original.almond milk and Kerry gold butter on hand. Will this work ok ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 8, 2013 at 1:53 pm

      Jennifer, it should! I haven’t tried it with dairy butter but because of the way it’s processed it should be fine. Let me know how it turns out!

      Reply
  64. Avatar for SamarraSamarra says

    December 8, 2013 at 3:08 pm

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

    Reply
  65. Avatar for corinacorina says

    December 10, 2013 at 1:12 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 10, 2013 at 1:52 pm

      I would honeslty go ahead and bake them at night, then reheat in the morning. They’ll be just as good!

      Reply
      • Avatar for ChrisChris says

        December 20, 2017 at 12:15 pm

        Would you store in fridge over-night? Or refrigerate them ?? Also- how long to re-heat and at what temp? I suck at cooking !

        Reply
  66. Avatar for maggiemaggie says

    December 10, 2013 at 7:57 pm

    i tried those cinnamon rolls they are great

    Reply
  67. Avatar for Michelle CarlsonMichelle Carlson says

    December 11, 2013 at 8:39 am

    Hi!

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

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

    Any suggestions would be helpful!

    Reply
  68. Avatar for Michelle CarlsonMichelle Carlson says

    December 11, 2013 at 8:40 am

    ….just read up three lines. IGNORE ME! Apparently Corina and I had the same thought:)

    Reply
  69. Avatar for Monique @ Ambitious KitchenMonique @ Ambitious Kitchen says

    December 13, 2013 at 8:40 pm

    LOVE LOVE LOVE LOVE LOVE. Wait, did I say LOVE? :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 14, 2013 at 12:46 pm

      Did you try these yet, Monique!? Yous totally should. And if you do, let me know how you likey. HUGS!

      Reply
  70. Avatar for MichelleMichelle says

    December 14, 2013 at 5:22 pm

    I made these today and my vegan life is now complete. I’m in love :). My family thanks you!

    Reply
  71. Avatar for KatyKaty says

    December 14, 2013 at 5:23 pm

    I’m snowed in with no milk of any sort on hand. Can I still make these?

    Reply
  72. Avatar for MBMB says

    December 15, 2013 at 2:20 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 16, 2013 at 6:10 pm

      MB, yes! Just pop them in the oven in the morning. Alternatively, I found a great resource on the Kitchn if you’d rather make them farther in advance and then freeze them. Check it out!

      Reply
  73. Avatar for ShaelaShaela says

    December 16, 2013 at 5:50 pm

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

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

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

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

    Even better than a backery in this area.

    Even better than Farmer’s Market bread.

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

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

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

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

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

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

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

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

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

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

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

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

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 16, 2013 at 6:11 pm

      So helpful to know you can make bread with this dough! It makes total sense since it’s so simple. Glad you had so much success!

      Reply
  74. Avatar for meghan kmeghan k says

    December 17, 2013 at 10:53 pm

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

    This will be my new go-to brunch recipe

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 21, 2013 at 2:36 pm

      Yay! Love to hear it! Thanks for sharing, Meghan.

      Reply
  75. Avatar for AshleyAshley says

    December 21, 2013 at 9:58 pm

    I just polished off two of these, they were AMAZING! So good, so easy… dangerously easy. Thank you!

    Reply
  76. Avatar for Kris JohnsonKris Johnson says

    December 23, 2013 at 7:15 pm

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

    Reply
  77. Avatar for Alli PolinAlli Polin says

    December 24, 2013 at 1:37 am

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

    Thanks!

    Alli

    Reply
  78. Avatar for ArielAriel says

    December 24, 2013 at 11:36 pm

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

    Reply
    • Avatar for AnjAnj says

      December 26, 2013 at 5:28 am

      I used brown sugar in the filling. Mine came out pretty good… but maybe the white sugar spreads easier.

      Reply
  79. Avatar for SS says

    December 25, 2013 at 7:26 am

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

    Reply
  80. Avatar for EileenEileen says

    December 25, 2013 at 10:05 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 26, 2013 at 3:15 pm

      Yay!

      Reply
  81. Avatar for SusanSusan says

    December 25, 2013 at 10:32 am

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

    Reply
  82. Avatar for WendyWendy says

    December 25, 2013 at 10:36 am

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

    Reply
  83. Avatar for AnjAnj says

    December 26, 2013 at 5:26 am

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

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

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

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

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

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 26, 2013 at 3:13 pm

      So great to hear! Thanks for sharing, Anj!

      Reply
  84. Avatar for Sarah D.Sarah D. says

    January 2, 2014 at 1:15 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 2, 2014 at 4:36 pm

      Ha! Glad we pleasantly surprised you. Thanks for sharing your success, Sarah!

      Reply
  85. Avatar for PhoebePhoebe says

    January 2, 2014 at 4:24 am

    I’m going to make them with my friends today! :) Can’t wait!

    Reply
  86. Avatar for PhoebePhoebe says

    January 2, 2014 at 12:25 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 2, 2014 at 4:32 pm

      So glad you enjoyed them, Phoebe! I think I’ll have to make a double batch next time, too :D

      Reply
  87. Avatar for DylannDylann says

    January 2, 2014 at 8:08 pm

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

    Reply
  88. Avatar for AngieAngie says

    January 3, 2014 at 4:46 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 3, 2014 at 5:16 pm

      ANGIE! So great to hear. Thanks so much for sharing your experience. These have been so well received by readers and I absolutely know why. They’re delicious!

      Reply
  89. Avatar for JenJen says

    January 5, 2014 at 12:58 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 5, 2014 at 3:03 pm

      Yay! SO glad you liked these Jen. They’re seriously my favorite cinnamon rolls (especially with that cream cheese frosting). So good!

      Reply
      • Avatar for JenJen says

        January 17, 2014 at 11:51 pm

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

        Reply
  90. Avatar for Alex MarshallAlex Marshall says

    January 8, 2014 at 5:35 am

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

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 8, 2014 at 9:26 am

      Yay! Thanks Alex! So glad to hear it :D

      Reply
    • Avatar for Sally BallSally Ball says

      September 21, 2014 at 7:02 am

      Alex, Stork isn’t dairy-free. It includes buttermilk (IIRC) so unsuitable for vegans and the lactose intolerant. I would suggest using Pure if you want dairy-free.

      Reply
      • Avatar for PamelaPamela says

        October 6, 2014 at 3:16 pm

        Hard block Stork was vegan last time I looked, the stuff in a pot isn’t but the block that looks like butter certainly was, will check when I shop this week.

        Reply
  91. Avatar for DeannaDeanna says

    January 9, 2014 at 9:42 am

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

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 9, 2014 at 1:25 pm

      So great to hear, Deanna! I don’t have a bread machine but love knowing that it’s possible with this recipe! So glad you and your family loved them. Cheers!

      Reply
    • Avatar for SabiSabi says

      March 27, 2015 at 1:24 pm

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

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        April 2, 2015 at 9:10 pm

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

        Reply
  92. Avatar for TimareeTimaree says

    January 9, 2014 at 7:19 pm

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

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

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

    Reply
    • Avatar for TimareeTimaree says

      January 9, 2014 at 7:22 pm

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

      Reply
  93. Avatar for RachelRachel says

    January 10, 2014 at 10:09 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 10, 2014 at 10:40 am

      Haha, I thought of PB&J the other day too! If you beat me to it, let me know how they turn out! cheers :D

      Reply
  94. Avatar for RachelRachel says

    January 13, 2014 at 4:54 am

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

    Reply
  95. Avatar for JaneJane says

    January 13, 2014 at 11:07 am

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

    Reply
  96. Avatar for RachelRachel says

    January 14, 2014 at 5:04 am

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

    Reply
  97. Avatar for PaulPaul says

    January 17, 2014 at 8:25 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 17, 2014 at 12:40 pm

      Thanks for the tip, Paul!

      Reply
  98. Avatar for Jennifer FinucanJennifer Finucan says

    January 19, 2014 at 3:47 pm

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

    Reply
  99. Avatar for DianeDiane says

    January 20, 2014 at 8:45 am

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

    Reply
  100. Avatar for DianeDiane says

    January 20, 2014 at 8:47 am

    Whoops my 5 stars didn’t post, trying again!

    Reply
  101. Avatar for mrs vee makesmrs vee makes says

    January 23, 2014 at 11:32 am

    Just tried this recipe yesterday! I have not baked from scratch in a long time and this was very easy for me! Need to practice more but my husband loved them too! Thanks for sharing

    Reply
  102. Avatar for mrs vee makesmrs vee makes says

    January 23, 2014 at 11:33 am

    Just made this recipe yesterday:) Thanks for sharing! Was hungry for a cinnabon roll and this recipe was easy to follow and make:)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 23, 2014 at 6:03 pm

      Great to hear!

      Reply
  103. Avatar for MichelleMichelle says

    January 24, 2014 at 2:53 pm

    I bought active dry yeast in bulk. Will this work and how much do I use?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 25, 2014 at 3:53 pm

      That will work – use about 2.5 tsp!

      Reply
  104. Avatar for SandraSandra says

    January 25, 2014 at 11:55 am

    These are THE BEST Cinnamon Rolls ever! Thank you sooooooooo much.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 25, 2014 at 3:46 pm

      Yay! Thanks for sharing, Sandra!

      Reply
  105. Avatar for VanVan says

    January 26, 2014 at 7:49 am

    Hi – Great recipe. I followed all directions and all turned out well……with one exception.
    I placed mine in the fridge over night to bake this morning.
    When I took them out of the fridge they were flat and deflated.
    So not what I put in the fridge last night.
    Do you know why this happened?

    I’m gonna wait an hour or so for them to get to room temp and see what happens there, if no change I will re-start.

    Thank you.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 26, 2014 at 6:13 pm

      Van, that’s odd! I’ve a couple others who had success with this method. Not sure what went wrong? Sorry I couldn’t be of more help!

      Reply
  106. Avatar for GwenGwen says

    January 29, 2014 at 9:19 am

    Great recipe! Made for Christmas morning and today and worked perfectly both times. Used 1/2 cup less flour and didn’t use all the earth balance in the final brushing like another reviewer. Also just used normal active dry yeast without changing the instructions and they were delicious. Today I blended 1/3 cup blanched almonds and 1 cup water… Makes the perfect amount of milk after straining through a nut milk bag and the blender heats the milk enough that you don’t have to go through the extra step of heating it. Also recommend the cream cheese frosting over the plain icing… It’s kind of the flavor you expect when eating cinnamon rolls and I feel like something is missing when you do the plain frosting.

    Reply
  107. Avatar for GwenGwen says

    January 29, 2014 at 9:21 am

    Oh yeah and here’s a pic from Christmas… Thanks for the recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 29, 2014 at 11:58 am

      ow owwwwwww! Those look fab, Gwen! I follow you there now. Can’t wait to see what you cook up!

      Reply
  108. Avatar for KelseaKelsea says

    February 4, 2014 at 5:20 pm

    I make these rolls at least twice a week. I find that mixing brown sugar, white sugar and cinnamon makes the flavours insaaaanely good. But they rolls are pretty spectacular as it is.

    Reply
  109. Avatar for MeganMegan says

    February 6, 2014 at 5:22 pm

    These were absolutely perfect! My friend said they were the best cinnamon rolls she’s ever had. How do you think they would do if I pre made them and left them in the fridge overnight to cook in the morning?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 6, 2014 at 8:55 pm

      Megan, so glad to hear you and your friend enjoyed these! As for making them the night before, I haven’t tried them that way myself, but have heard that for most readers that works fine. I would just recommend making them, covering them and refrigerating them and then baking them first thing in the morning. Don’t let them sit too long in the fridge – overnight max. Hope that helps! happy baking.

      Reply
  110. Avatar for ArielAriel says

    February 7, 2014 at 10:23 am

    These were AHMAZING!!!!! I didn’t have almond milk so used soy and they still turned out perfect! Thank you so much for your recipes! This is definitely going to be my go to site for great food choices :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 7, 2014 at 12:05 pm

      Glad to hear it!

      Reply
  111. Avatar for NoorNoor says

    February 16, 2014 at 4:06 pm

    OH MY GOD!!!!! They just came out of the oven. And my family almost devoured the whole thing!!! The dough is so fluffy and perfect!!!!
    Thank you so much for that recipe!!!

    Reply
  112. Avatar for StacieStacie says

    February 17, 2014 at 12:16 pm

    Cinnamon Rolls are acceptable for breakfast, right? It’s also acceptable to have breakfast at dinner time, right? Well, following that train of thought, we had cinnamon rolls at my house for dinner last night. Kids thought it was a fabulous idea! They were incredible!!! I think I mentioned in a previous review (for the Vegan Biscuits) that you are my new favorite person… I’ve upgraded you from favorite person to my new obsession and I will start stalking you shortly. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 17, 2014 at 1:15 pm

      Ooh, a new stalker! I’m thrilled ;D So glad you enjoyed this recipe and the vegan banana muffins, Stacie! Let us know if you have any future recipe requests/suggestions! :D

      Reply
  113. Avatar for cupcakegirlcupcakegirl says

    February 26, 2014 at 12:54 pm

    Oh these look delicious! i made some orange spiced rolls recently unfortunately they were tough! any tips on how to get mine soft like yours? after they doubled in size and i was rolling them it was really tough and hard to stretch…i think the problem is linked to that.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 26, 2014 at 8:06 pm

      Hmm, perhaps the trouble was that you overhanded/kneaded them. You shouldn’t have to put much effort into rolling these out. Hope that helps!

      Reply
  114. Avatar for BaileyBailey says

    March 1, 2014 at 11:36 am

    I’m a bit of amateur when it comes to baking, but these actually were REALLY easy and REALLY good! I’ll definitely be making them again very soon.

    Reply
  115. Avatar for Ashley HAshley H says

    March 3, 2014 at 9:45 pm

    Where is the button to share the recipe with my friends on Facebook?! Yumm!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 5, 2014 at 5:21 pm

      Adding one soon! Thanks Ashley :D

      Reply
  116. Avatar for Hilary AulandoHilary Aulando says

    March 14, 2014 at 8:56 pm

    These look lovely, and you’re right-they are easy to make and not at all a hassle. However, could I suggest that you skip the canola oil and use an oil that is not made from a genetically modified source. The majority of canola in north America is GMO. Use an organic cold-pressed olive oil or coconut oil instead.
    You could also substitute coconut oil for the Earth Balance (unless you can find the non-soy organic version.).

    One additional idea-substitute a whole grain flour for part of the refined white flour for added nutrition and fibre.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2014 at 2:19 pm

      Hilary, make them however you wish. That’s the beauty of recipes. You can make them your own!

      Reply
  117. Avatar for AmandaAmanda says

    March 23, 2014 at 10:59 am

    These have just come out the oven and are absolutely gorgeous. Will definitely be making these again.

    Reply
  118. Avatar for Rebekah GrossmanRebekah Grossman says

    March 25, 2014 at 10:10 am

    Just letting you know, there is only 2 “l”‘s in “ball”. Other than that, they are amazing and perfect!

    Reply
    • Avatar for JohnJohn says

      March 25, 2014 at 2:12 pm

      Thanks Rebekah! We must’ve just been really excited about eating these cinnamon rolls.

      Reply
  119. Avatar for SophiaSophia says

    March 26, 2014 at 4:51 pm

    These look so great and I would really like to make them, but by any chance could substitute the flour for gluten free flour cause I’m also gf….

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 26, 2014 at 5:29 pm

      Sophia, lots of people have asked that question and though I haven’t tried these myself, I know that you can sub in a GF flour and make it work. I don’t have any recommendations personally but scan the comments and see if you can find some help.

      Reply
  120. Avatar for KarinaKarina says

    April 6, 2014 at 9:47 am

    I made these today – they were amazing!!!! Even my fussy kids loved them ;-)
    Thank you so much for the recipe – brilliant!
    Karina, from Scotland xx

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 6, 2014 at 3:20 pm

      Yay! Thanks for sharing, Karina!

      Reply
  121. Avatar for MateoMateo says

    April 8, 2014 at 11:22 pm

    Are you sure you used 3 cups of flour? I used 3 cups, added in 1/2 at a time, and my dough doesn’t look like nice soft loaf. It’s very hard and thick. Lol I’m confused I triple checked everything and did it right.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 9, 2014 at 11:52 am

      Hmm, pretty sure I did! If the dough stops taking flour, just stop adding it.

      Reply
      • Avatar for AryaneAryane says

        April 15, 2015 at 6:14 am

        I’ve made them three times now and they never take the same amount of flour, go figure.
        You just have to know when to stop! Still pretty yummy rolls if you ask me!

        Reply
  122. Avatar for MateoMateo says

    April 9, 2014 at 2:32 am

    Nevermind. I used wheat flour. Usually it’s fine. With cinnamon rolls aaahhh no. I’ll have to remake then with normal flour.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 9, 2014 at 11:51 am

      I believe I used part whole wheat pastry part unbleached all purpose, so perhaps you could give that a go next time!

      Reply
  123. Avatar for MateoMateo says

    April 9, 2014 at 11:46 pm

    I’m making them again right now lol. I’m determined to have these come out.

    Reply
  124. Avatar for AlisonAlison says

    April 11, 2014 at 2:31 am

    I tried these… I agree… way too much flour. I used GF plain flour. The first batch i just threw out. I couldn’t get it all to mix in and it was so dry – with less than 3 cups.
    I tried again with only 2 cups and although the dough was the right consistency for the first rise, it was then too soft to roll up. I went ahead and cooked it, but they were horrible and dry… threw them out too.
    I give up… will look for another recipe

    Reply
  125. Avatar for Melissa LangMelissa Lang says

    April 13, 2014 at 4:36 pm

    These came out perfect! So delish! Can’t wait to make it again! Thanks for the great recipe!

    Reply
  126. Avatar for LeslieLeslie says

    April 20, 2014 at 12:26 pm

    I LOOOOOVED these. Thanks so much for the recipe! My toddler daughter has a ton of food allergies so she has never had cinnamon rolls. I substituted soy milk for the almond milk due to her allergies but otherwise I used the recipe exactly. They turned out so, so, so good.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 20, 2014 at 6:27 pm

      Yay! So glad you and your family enjoyed them, Leslie! Thanks for sharing!

      Reply
  127. Avatar for GraysonGrayson says

    April 22, 2014 at 9:03 pm

    Not vegan if they contain yeast.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 22, 2014 at 10:37 pm

      I disagree.

      Reply
    • Avatar for joejoe says

      June 22, 2015 at 4:32 pm

      Yeast is a single-celled organism that’s classified as a fungus, which makes it 100 percent vegan friendly.

      1000000000000000000000000000000000%vegan

      Reply
  128. Avatar for EmilyEmily says

    April 27, 2014 at 7:07 am

    Great recipe, came together really nicely. Just have to wait to get these out the oven…!

    Reply
  129. Avatar for EmilyEmily says

    April 27, 2014 at 9:58 am

    I am allergic to Almonds, and not a huge fan of soy milk. Could I use quinoa milk in this recipe?

    Reply
  130. Avatar for Simon-LucSimon-Luc says

    April 27, 2014 at 1:56 pm

    Hello! I’m waiting for the dough to rise as I type here… I’m a little concerned because the dough came together with a whole cup of flour less than the recipe asks for. I’ll see how they turn out but I’m wondering if that is normal.

    Reply
    • Avatar for Simon-LucSimon-Luc says

      April 27, 2014 at 3:48 pm

      Reporting back… They turned out great! I also saw your earlier comment about the flour so that’s taken care of.
      I found that the thickness of each pastry is important. It really has to be 1.5-2 inches thick, otherwise it will be kinda tough because it cooked faster.
      Super easy, super delicious.

      Reply
  131. Avatar for SarahSarah says

    April 29, 2014 at 12:20 am

    I can’t wait to try this recipe! But isn’t white sugar not vegan because it is prossed through animal bones? Can I use raw cane sugar instead?

    Reply
    • Avatar for SarahSarah says

      April 29, 2014 at 2:05 am

      I went for it any ways and they tired out soo good! I had to add that extra o because they were that good. My boyfriend who has yet like any of the vegan things I have made for him loved these, he wiped his plate clean. And they were easy too. Thanks Dana!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        April 30, 2014 at 9:26 pm

        Yay! So glad you enjoyed them, Sarah! Thanks for sharing.

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 30, 2014 at 9:26 pm

      Absolutely.

      Reply
  132. Avatar for JasonJason says

    May 3, 2014 at 11:22 pm

    You need to get straight to the point and put the recipe within 1 page of the top. Too much other junk on the page.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 4, 2014 at 12:52 pm

      This is our blog and we format it how we wish! But thanks for the feedback.

      Reply
      • Avatar for LauraLaura says

        May 7, 2014 at 1:33 pm

        I just wanted to say I like the format! That’s what’s nice about blogs, some pics and writing along with the recipe :) plus, it’s very clear where the recipe starts. You’re doing a fab job and I can’t wait to make these

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          May 8, 2014 at 6:59 pm

          Thanks Laura :D Appreciate the feedback!

          Reply
  133. Avatar for JasonJason says

    May 3, 2014 at 11:25 pm

    Vegan, yes. But let’s not worry about the whopping 37g of carbs. I guess it’s okay to hammer your pancreas as long as it’s vegan, right?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 4, 2014 at 12:51 pm

      Jason, I didn’t say this recipe was “healthy.” It’s still a cinnamon roll.

      Reply
  134. Avatar for GwennaGwenna says

    May 5, 2014 at 5:50 pm

    I just made these using coconut milk instead of almond milk and they turned out perfect! So delicious.

    Reply
    • Avatar for GwennaGwenna says

      May 5, 2014 at 5:51 pm

      Oh, and if anyone wants the English measurements then I will post them. I did all the conversions. :)

      Reply
  135. Avatar for PricillaPricilla says

    May 8, 2014 at 5:49 am

    Maybe a stupid question…but do you leave th3 platic wrap on when you bake? I have heard of people doing this with aluminum foil on top, but I am just not sure.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 8, 2014 at 6:57 pm

      Nope! Take it off.

      Reply
  136. Avatar for doug kingdoug king says

    May 11, 2014 at 10:58 am

    I either killed the yeast (followed the directions, really ;) )
    or rolled them the wrong way
    but they didn’t rise to suit me and look the way yours do :(
    but I’m sure they will taste as good! lol

    Reply
  137. Avatar for JordanJordan says

    May 21, 2014 at 9:30 am

    I can’t wait to make these on Saturday!!! Do you know how much yeast was in your packet? They only sell very large bags of yeast where I live so I need to measure :)

    Reply
    • Avatar for LauraLaura says

      May 21, 2014 at 12:13 pm

      I just made these today. I looked it up online and used what I found. One packet = 2.25 teaspoons yeast.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 21, 2014 at 7:05 pm

      I believe 2 1/4 tsp. But google that to check!

      Reply
  138. Avatar for LauraLaura says

    May 21, 2014 at 12:12 pm

    These were delicious! I have four children and two of them are allergic to milk, eggs, and nuts. It was so nice to make this (I subbed soy milk for almond) and let the whole family enjoy them. Thank you for this recipe! Btw, I started them in a bread maker which made it easy and they rose so big.

    Reply
  139. Avatar for SidneySidney says

    May 25, 2014 at 11:30 pm

    I am not a vegan, but I do enjoy the wholesome goodness of vegan treats! I made this recipe today, and my friends loved it! they couldnt stop eating them and couldnt even tell the difference! since I am not a vegan, i dont have vegan butter, so instead I used coconut oil and it worked perfectly! I probably could’ve added more salt to the dough though.
    I also made frosting with almond milk, powdered sugar, and a TINY bit of apple cider vinegar to get the desired “tang” as if I had used cream cheese.

    lovelovelove this recipe!!!

    Reply
  140. Avatar for ErikaErika says

    May 29, 2014 at 12:10 pm

    This looks fantastic! The only thing that makes me cringe as a baker is that the salt and sugar are mixed directly into the yeast. Salt inhibits yeast reproduction, and the sugar could get the yeast to overreact and eat through things too quickly. :P
    Honestly though, this recipe looks absolutely amazing.

    Reply
  141. Avatar for YattaYatta says

    May 29, 2014 at 8:41 pm

    I just made these and they are awesome!!! I will admit that I didn’t use Earth Balance …. not because I wouldn’t have, but because I didn’t have any on hand and I decided to make these at the last minute. I used butter and made the icing with powdered sugar, almond milk, and a touch of vanilla. The butter was the only change I made and I’d bet that if I’d used Earth Balance, they’d be just as amazing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 29, 2014 at 8:45 pm

      Yay! So glad you enjoyed them, Yatta! Thanks for sharing!

      Reply
  142. Avatar for LauraLaura says

    May 30, 2014 at 2:16 am

    These were so easy to make and tasted amazing!! I used normal milk and butter and they turned out just as good! I also put pink icing on mine using egg white, lemon juice and icing sugar, definitely making these again!
    Thanks!

    Reply
  143. Avatar for Camarra S.Camarra S. says

    May 31, 2014 at 1:12 pm

    I made these for a friend of mine and they were delicious. Only thing is the tops of the rolls all came out hard. I make regular cinnamon rolls all the time and this has never happened. But I’m wondering if this is some what normal for vegan cinnamon rolls?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 1, 2014 at 7:09 pm

      It’s not! Not sure what went wrong.

      Reply
  144. Avatar for andrewandrew says

    June 5, 2014 at 1:24 pm

    so many thank you’s! i just made with my three children, ages 8, 6, and 3.

    1,000,000 thank you’s – wonderful!

    Reply
  145. Avatar for Tina PiaquadioTina Piaquadio says

    June 13, 2014 at 10:28 am

    I can’t wait to make these. What is your opinion on supplementing the sugar with stevia, honey, or agave?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 13, 2014 at 2:07 pm

      I would say you could use honey or agave in the dough, and for the filling, maybe a stevia/honey blend? Hope that helps!

      Reply
      • Avatar for Tina PiaquadioTina Piaquadio says

        June 13, 2014 at 3:25 pm

        Thanks, very helpful! What’s your opinion (if you’ve tried it) on the King Arthur glazing sugar? I just ordered some because it looks like a quick simple way to make icing, and it’s gluten free and vegan, which is what I need.

        Reply
  146. Avatar for EmmaEmma says

    June 13, 2014 at 4:33 pm

    My dough hasn’t risen! I went ahead to the next step and rolled into shape because I want to give them to my husband tomorrow morning as a birthday breakfast but I’m concerned about the lack of rise. Should I leave the rolls overnight to see if they rise, or go ahead and bake tonight? Help!

    Reply
  147. Avatar for Rita RamRita Ram says

    June 13, 2014 at 8:59 pm

    I made them this weekend! and my boyfriend absolutely loves it – the only thing i didn’t do was add all the flour – how much difference does that make?

    Reply
  148. Avatar for TiffanyTiffany says

    June 15, 2014 at 11:19 am

    I thought my son was exaggerating when he bit into the soft, sweet bun and said with wide eyes and a little jig “MMMMMMM…..” but I bit into mine and did THE SAME THING!

    My favorite recipes are ones that are forgiving and relaxed and that is usually determined when I can substitute, forget, or alter the recipe to my needs as needed and this RECIPE FITS THE BILL!!!!

    It has become one of my favorite recipes, it now will love forever among the generations to come!

    I like to use a combination of wheat, coconut, amaranth, buckwheat, and sweet sorghum flours in my baking. And my flour mixture worked perfectly in this recipe both in texture and taste. But I only added about 2 cups of the flour and baked it for only 15 minutes and it was WONDERFUL!!!

    Reply
  149. Avatar for JennyJenny says

    June 15, 2014 at 6:56 pm

    I live in a small town where vegan butter isn’t really available. Would using regular butter affect the recipe?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 15, 2014 at 7:39 pm

      It would work fine!

      Reply
  150. Avatar for ToriTori says

    June 16, 2014 at 9:20 am

    These look delicious! Think I’m going to try making them this week. Do you think spelt flour or whole wheat pastry flour would work as substitutes for the all purpose flour in this recipe? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 16, 2014 at 1:31 pm

      Yes! I used half whole wheat pastry and half unbleached all purpose. But i suspect you could sub spelt for the AP. Good luck! Hope that helps.

      Reply
  151. Avatar for Tina PiaquadioTina Piaquadio says

    June 18, 2014 at 9:45 pm

    This recipe calls for 1 packet of instant yeast, but I have a package of it equaling 1 pound. Can you tell me what that 1 packet would measure out to? I’m really looking forward to making this, and I’m attempting it with gluten free flour too!

    Reply
    • Avatar for MeganMegan says

      July 25, 2014 at 10:29 am

      1 packet of yeast would be 2 1/4 tsp

      Reply
    • Avatar for EleriEleri says

      September 7, 2014 at 11:53 am

      Did you end up making these with gluten free flour? I really want to try but I’m nervous about which flours/ all purpose blend to use! If you made them, may I ask how you made them gluten free, and how they turned out? Thanks!

      Reply
    • Avatar for NicoleNicole says

      September 9, 2014 at 12:49 pm

      Just make sure you are using baking yeast, not nutritional yeast. I don’t think baking yeast comes in 1 pound packages.

      Reply
      • Avatar for JanisJanis says

        January 24, 2015 at 9:57 am

        Actually, I buy my yeast for baking in bulk 2 lb packages at time. I bake a ton using yeast and its so much cheaper in bulk!

        Reply
  152. Avatar for HannahHannah says

    June 19, 2014 at 3:00 am

    I absolutely love cinnamon rolls! Since I’m too lazy to make them myself, I always buy store brought cinnamon rolls :) It looks like I’ll have this recipe soon, just wondering, do we really have to use almond milk? Can you just use soya milk or low fat milk? Will it make a big difference? Thanks!

    Reply
  153. Avatar for NatalieNatalie says

    June 23, 2014 at 2:56 pm

    This recipe is seriously life changing, I’m going to be making these all the time now. THANK YOU!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 23, 2014 at 4:22 pm

      yay! so glad you enjoyed them, Natalie! Thanks for sharing!

      Reply
  154. Avatar for AlisonAlison says

    July 1, 2014 at 11:02 am

    I found this recipe (and blog) on Pinterest, and wahoo! These rolls were great! In case anyone finds this useful, I made these with 100% whole wheat flour (sifted to get some of the extra bran out), coconut milk, and dairy butter. Personally, I like my cinnamon rolls ooey gooey, and the whole wheat dough could have taken twice the swirl filling, but I didn’t think of it at the time. When I get more AP flour, I’ll be making these again probably 50/50 AP/WW or 75/25 AP/WW because CINNAMON ROLL DECADENCE. I’ll also try coconut oil instead of butter. Once the rolls were set up in their pan, I put them in the fridge overnight and they came out wonderfully.

    Reply
    • Avatar for DebDeb says

      December 22, 2015 at 10:42 am

      Thanks for the fridge tip! I’m making these for Christmas morning. I’m thinking about making a pumpkin pie-ish filling, nutmeg & cinnamon in the dough, and a homemade cream cheese frosting. They won’t be gluten free, but I’ll sit through pain for some amazing rolls!!!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        December 22, 2015 at 11:23 am

        Lovely! Good luck, Deb!

        Reply
  155. Avatar for K. RayneK. Rayne says

    July 13, 2014 at 4:54 pm

    These are fabulous. Though I did not use vegan products, they turned out amazing. This recipe gave me my best cinnamon rolls yet. These rolls were good fresh out of the oven as well as the next day.
    This is my go-to recipe for cinnamon rolls now.
    Many thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 15, 2014 at 11:25 pm

      Yay! so glad you enjoyed them.

      Reply
  156. Avatar for malcmalc says

    July 17, 2014 at 12:27 pm

    now off to make me some medicated vegan rolls :)

    Reply
  157. Avatar for LauraLaura says

    July 18, 2014 at 12:48 pm

    Hi, I want to try these out tomorrow and was wondering if I could make the dough mixture tonight to allow to rise then maybe store in the fridge after the hour until the morning then finish making them.
    Should that be fine? or should I store it a different way?
    Thank you in advance!:) can’t wait to try them! I’m super excited!! haha

    Reply
    • Avatar for KatieKatie says

      August 24, 2014 at 4:40 pm

      Hey there, I put mine in the fridge the night before baking and let them rise about thirty minutes while the oven was preheating. They turned out beautifully! However, I was short on time and next time I would let them rise a little longer, maybe an hour.

      Reply
  158. Avatar for LucyLucy says

    July 19, 2014 at 9:42 pm

    For the person who asked how much yeast in a packet, I used 2tsp active dried yeast and it worked out well.

    Reply
  159. Avatar for JerriJerri says

    July 20, 2014 at 2:03 pm

    You should put an asterisk up with the Almond Milk on the ingredients list. I made the mistake of using dairy milk and after reading the baking instructions I noticed your note. I could have easily scalded the milk but didn’t know I had to. My rolls ate headed for the oven although not as doubled in size as I would have liked. Thanks for the recipe.

    Reply
  160. Avatar for AmberAmber says

    July 23, 2014 at 8:34 pm

    The recipe calls for 3 cups all purpose flour. Can you substitute equal parts GF flour? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 24, 2014 at 9:27 pm

      It doesn’t work that simply with cinnamon rolls. They’re a little more tricky to make GF. I would honestly recommend checking out a GF-specialty blog for their recipe OR just giving it a shot! If you do, let me know how it goes!

      Reply
  161. Avatar for HungryHungry says

    July 23, 2014 at 9:48 pm

    Will these freeze?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 24, 2014 at 9:27 pm

      You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown.

      Reply
  162. Avatar for SammiSammi says

    July 28, 2014 at 12:55 am

    Will it affect they way they turn out if you were to use normal butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 28, 2014 at 5:39 pm

      I don’t think so, but check the comments as I think people have had success doing so!

      Reply
    • Avatar for Neel MohabeerNeel Mohabeer says

      August 5, 2014 at 2:28 pm

      I made these with whole milk and sweet cream butter they came out great!

      Reply
  163. Avatar for MagdaMagda says

    July 30, 2014 at 9:10 am

    They didn’t turn out fluffy but had hard outside. However, they were sooooo delicious :)

    Reply
  164. Avatar for sandyViennasandyVienna says

    July 30, 2014 at 11:03 am

    since i am vegan, i am treating my boyfriend a lot with fresh bakery. we really love your recipes a lot, today i will make the cinnamon roles and bake them fresh for breakfast tomorrow.

    Reply
    • Avatar for sandyViennasandyVienna says

      July 31, 2014 at 7:42 am

      guess what, we got visitors late at night and so i baked the prepared rolls already midnight – everybody was amazed with them. so i made another pan of them for today’s breakfast; and yes, they are gone also already… thank you so much for the quick and easy recipe how to show off my baking skills :)

      Reply
  165. Avatar for Cmdr SweetpotatoCmdr Sweetpotato says

    August 2, 2014 at 12:30 pm

    I had good results, and I liked the way they turned out, but I have one suggestion: although you mention that the Earth Balance is divided, and then detail it in the methods, it would be more consistent to list those measurements in the ingredient list as you do with the sugar. I am mostly to blame for this, but I did roll out of bed and start baking, adding ALL the Earth Balance into the dough at once. I read the recipe through when I found it, and again when I started baking, but my early morning addled brain could not conceive of how much fat was going in all at once. Yes, my innate inner-baker was raising an eyebrow, but the rest of my brain was too asleep to really think it through.
    Just a suggestion.

    Reply
  166. Avatar for Lali HLali H says

    August 3, 2014 at 11:42 am

    I love Love LOVE this recipe! Absolutely delicious!! Made them a second time this morning and added cranberries. Yummm!

    Reply
  167. Avatar for ArielAriel says

    August 4, 2014 at 12:18 am

    just made these and they’re baking in the oven!! They smell delicious!!

    Reply
  168. Avatar for RamahRamah says

    August 5, 2014 at 2:24 pm

    I absolutely love cinnamon rolls but have always been intimidated by the process. I made these last night with my 8 yr olds help and they were fantastic. Thank you so much for the recipe.

    Reply
  169. Avatar for SharonSharon says

    August 5, 2014 at 3:57 pm

    I made these today and they are so easy to make.. if I can manage it anyone can! They are delicious and I can’t wait to try all your vegan recipes. Thank you for showing me that there are LOADS of nice things I can enjoy on a vegan diet!

    Reply
  170. Avatar for NareswariNareswari says

    August 5, 2014 at 7:36 pm

    Your recipe seems very delicious. I wonder if i can replace almond milk with soymilk.. Have you tried this combination? Also,can i use bread flour instead of all purpose flour?

    Reply
    • Avatar for MirandaMiranda says

      August 27, 2014 at 1:21 pm

      I used original coconut milk and they turned out fluffy and great. Typically, when i’m baking sweets, i only pay slight attention to the milk i add and it always turns out about the same with only a slight change in taste. Of course, if you’re baking something that won’t taste good with vanilla, you don’t want vanilla flavored milk… so within reason you can use whatever milk you have. Just pay attention to how sweet it is. :)

      Reply
  171. Avatar for AnnieAnnie says

    August 9, 2014 at 2:02 pm

    What is the recipe for the frosting! I don’t know what concentrations of almond milk and sugar to use! thanks! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 9, 2014 at 6:47 pm

      I think I used about 1.5 cups powdered sugar, 1 Tbsp melted vegan butter and a splash almond milk. Add more powdered sugar to thicken and more almond milk to thin. Hope that helps!

      Reply
  172. Avatar for TheaThea says

    August 10, 2014 at 1:40 pm

    Heyyyyy! I freakin LOVE this recipe!!!!! BUT, I just learned that I am gluten intolerant and I was wondering if there is any way to make it gluten free? Like substitute the flour for something else? Any recommendations?

    P.S. You guys are AWESOME!

    Reply
  173. Avatar for AnyaAnya says

    August 10, 2014 at 2:15 pm

    These were simple to make and very tasty.

    Reply
  174. Avatar for MarkMark says

    August 12, 2014 at 2:37 pm

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

    Reply
  175. Avatar for DD says

    August 15, 2014 at 8:18 am

    I really want to make these! But I was wondering if I could replace the sugar with xylitol or stevia. Or could I just omit the sugar entirely?

    Reply
  176. Avatar for ShellyShelly says

    August 15, 2014 at 10:41 pm

    Awesome recipe! I would love to make it in my home. I like sweet food and I like to know about the sweet food recipe.

    Reply
  177. Avatar for KellyKelly says

    August 17, 2014 at 3:07 pm

    I tried these today after not having cinnamon rolls for 6 months due to my little one being dairy free….that were simply amazing and I’m loving the other recipes on your site. I am not a vegan, so for them to taste good to me…they must be amazing!!!