The World’s Easiest Cinnamon Rolls

VGVDF

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

The World's Easiest Cinnamon Rolls

Easy cinnamon rolls with just 7 ingredients and no complicated steps. Just proof, roll out, and bake! Plus, they're vegan and SO delicious, fluffy, and gooey!
Author Minimalist Baker
Print
Pan of the World's Easiest homemade Cinnamon Rolls drizzled with icing
4.77 from 587 votes
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 10 (rolls)
Course Breakfast, Dessert
Cuisine Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3 Days

Ingredients

DOUGH

  • 3 Tbsp vegan butter (such as Earth Balance)
  • 1 packet instant yeast* (or use rapid-rise yeast // 1 packet yields ~ 2 1/4 tsp)
  • 1 cup unsweetened plain almond milk
  • 1 Tbsp organic cane sugar
  • 1/4 tsp salt
  • 3 cups unbleached all-purpose flour*

FILLING

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

TOPPING

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

Instructions

  • DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  • Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
  • Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
  • FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
  • Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). 
  • TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
  • Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
  • Optional: Frost with dairy-free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.

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 (1 of 10 servings)

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

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  1. Rachel says

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

    • Support @ Minimalist Baker says

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

  2. Caterina says

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

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Caterina. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. May says

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

  4. Kaley says

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

  5. Rebecca Greene says

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

    • Erica says

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

    • Grant Young says

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

  6. Franny says

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

  7. Lydia says

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

  8. Kimberly says

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

  9. Lydia says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lydia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Sandy says

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

    • Monica says

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

      • Support @ Minimalist Baker says

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

  11. Steve says

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

    • Support @ Minimalist Baker says

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

    • Holly says

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

      • Support @ Minimalist Baker says

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

  12. Gabby says

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

    Thanks a bunch!
    Gabby

    • Dana @ Minimalist Baker says

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

  13. Leah says

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

    • Support @ Minimalist Baker says

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

  14. Brittany says

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

  15. Krista says

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

    • Support @ Minimalist Baker says

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

  16. Léa says

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

  17. laynie says

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

  18. Pálína Ey Ragnarsdóttir says

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

    • Support @ Minimalist Baker says

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

  19. Amanda beverley says

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

  20. Catherine says

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

  21. Nina says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  22. Stephanie says

    OMG how delicious! And so, so easy!

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

    Thank you for a great recipe!

    • Dana @ Minimalist Baker says

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

  23. Ashleigh Maude says

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

          • Kat says

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

          • Support @ Minimalist Baker says

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

  24. Courtney says

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

    • Support @ Minimalist Baker says

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

  25. shannon says

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

    • Support @ Minimalist Baker says

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

      • Emily says

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

        • Support @ Minimalist Baker says

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

  26. Izela Soler says

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

  27. Amy says

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

  28. Tamara says

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

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

    Thanks for sharing so much goodness!!!

  29. Tamara says

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

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

    • Dana @ Minimalist Baker says

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

  30. Michelle says

    Hi Dana!

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

    • Support @ Minimalist Baker says

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

      • Amy Marmara says

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

    • lizzie says

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

    • Fi says

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

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

      This is a great blog – congrats!

    • Support @ Minimalist Baker says

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

  31. Ana says

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

  32. Sherri N. says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Lori Brown says

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

  34. Maia says

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

  35. Allison says

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

    • Support @ Minimalist Baker says

      Hi Shauna, we haven’t tried it, but a few readers have! To see what they did, you can search the comments- if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  36. Betty says

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

  37. Susie says

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

  38. Mariana says

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

    Thx!!

    • Support @ Minimalist Baker says

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

  39. Lilac says

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

  40. Deepa says

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

    Thank you! Love your blog and your recipes!!

  41. Emily says

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

  42. Efrat Dor says

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

    • Katrin says

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

  43. Irina says

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

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

    • Support @ Minimalist Baker says

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

  44. Kasie says

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

  45. Brooke says

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

  46. Emily Yitian Wang says

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

  47. Jason says

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

  48. Heather says

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

  49. Laura M. says

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

    • Dana @ Minimalist Baker says

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

  50. Marianne says

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

  51. Mariam says

    Hi Dana,

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

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

    Warmest wishes from London

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  52. Devan says

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

    • Dana @ Minimalist Baker says

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

  53. Kamielle Strong says

    Absolutely delicious and easy to make. I made the quick powdered sugar glaze with some added vanilla to drizzle on top. These were great as-is but I think next time I would add even more of all of the filling ingredients for more flavour!

  54. Lacey says

    I live at a very high altitude and I am always nervous about baking but these turned out perfectly! Thank you for the easy, delicious and plant based recipe!

  55. Theresa says

    So I might have just done the most quarantineesque thing ever and that’s baking cinnamon rolls at 10pm. I rememered I had a block of fresh yeast left over that had been sitting in the fridge for quite some time and decided to just try and see whether it was still active. And yes it was! I added the whole block in case it had lost some of it’s … rising abilities? (sorry, not a native speaker) But I only had to let the dough prove for about 35 minutes until it wanted to escape the bowl!

    Because it was fresh yeast I added the salt and sugar right from the beginning with some of the flour to give it a little bit more to feed on. Other than that I did everything according to recipe and these are simply THE BEST cinnamon rolls I have ever made. I added some of the sugar-cinnamon mixture on top before baking so I got this crunchy, caramelised crust and then the super fluffy dough. I gave them to my partner and he bit into one and was just like ” oh god, these are the best cinnamon rolls I’ve ever had!”

    So thank you for this amazing recipe, I will definitely make this again!

  56. Urszula says

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

  57. Debbie says

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

  58. Sandy Abrams says

    HI, I don’t use commercial flour, I grind a mixture of from 10 to 14 grains. Will this recipe work with my home ground flour? Thank you.

    • Support @ Minimalist Baker says

      Hi Sandy, we’ve never tried that, but think they would be more dense rather than light and fluffy. But if you’re used to the flavor/texture, it might work! Let us know if you try it!

  59. Lina says

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

  60. Maggie says

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

  61. Callie says

    Sadly this didn’t turn out as decadent as the photos. I think I rolled it too thin so they were more crunchy on the outside than puffy. Can you add in a measurement for how thick and wide the rectangle should be? I may try again and make it thicker before rolling. The inside was nice and gooey though!

  62. Sara says

    I love these! A batch is in the oven now and the aroma is amazing. Hoping to stir my sleepy heads for a Sunday morning treat. Made the recipe as is and was very happy with how easy is was to put together. This is definitely a winner! Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sara. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Min says

    Hi,
    Can you make them ready to bake and store in the fridge overnight? To bake for breakfast in the morning.
    Thank you for another great recipe.

  64. ava says

    I don’t know who needs to hear this (probably not a lot of people), but nutritional yeast is not the same as self-rising yeast.

    I’m gonna go cry.

  65. Logan Barbosa says

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

  66. Nishyta says

    Hello, I’m in the process of making this and the dough has risen really well, and I’m really happy with that. I would now like to store it and bake them later. Anything specific I should do, like punch out the air or knead the dough before storing it in the fridge or freezer?

    • Dana @ Minimalist Baker says

      I would recommend going ahead and rolling them out, doing the filling, and slicing and then freezing. That way you can take them out of the freezer, thaw, let them rise while the oven heats, and bake as instructed! Good luck.

  67. Brittany says

    Hi Dana,

    First off – I am a HUGE fan of yours! Minimalist Baker has been my go to website for years and your cookbook is my favourite that I own!

    Second, this recipe is fantastic!! It is so easy to make and not overly sweet like the store bought ones (plus the whole house smells amazing which is an added bonus!)

    I know that ratings are really helpful for you and I would have actually missed the spot where you give the stars because of the placement. I only knew to look for it because I read your replies to other comments where you mentioned that you appreciate receiving ratings. I think if this was moved in between the Comment Box and the Name portion it would be harder to miss… and/or maybe if the stars were outlined in black and a bit bigger?

    Anyway, I know this box is not for website development suggestions but I just thought I would give my two cents :).

    Thank you for this recipe – you’re the best!

    Cheers!

  68. Preet says

    I’m in the middle of baking this recipe, and I noticed that 3 cups of flour would definitely be too much. I got in two cups and stopped there. Anyone else notice the same?

  69. Rachael says

    So good! I have been meaning to make this recipe for years haha that is how long I have been loving your blog! Being in quarantine, I figured that now is the time! They were incredibly fluffy and the perfect level of sweet! My daughter and husband also loved them. Thanks so much for continuing to put out recipes that inspire!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Rachael. We are so glad you finally had time to make this recipe and enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  70. Nosh says

    These were delicious! They were soft and fluffy with just the right amount of sweetness. This recipe is going to be a staple in my kitchen. Thank you! Stay safe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Nosh. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Devan says

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

  71. Shae says

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

  72. Nancy FW says

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

  73. Emily says

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

  74. Maya says

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

  75. Emma says

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

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

  76. Justin says

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

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

  77. Geneviève says

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

  78. Erica says

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

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Erica. We are so glad it worked! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  79. Leanne says

    HI,
    Enjoy making many of your plant based recipes! I cook low fat and don’t use oil or butter and wondered if you had any suggestions on what I can replace the vegan butter with in this recipe? I know it will change it somewhat, but it would be fun to try any ideas you may have. Thank you!

    • Dana @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  80. Ashley says

    I thought they were delicious but my son (who is a fan of store bought) thought the cinnamon filling wasn’t “gooey” enough…. I have to agree they didn’t look as decadent as your photos… more cinnamon?

  81. Daphne says

    I was the silly one to think the sugar filling was ad libitum. It’s a good thing I had powdered sugar to make the topping, and after that they seriously rocked. I also added the salt with the other dry ingredients as one of the comments suggested, just because I’m a nervous baker when it comes to making dough rise :P. I sent it to all my friends who wanted to know what I was doing with my pandemic lock-down days (I live in Spain), and although they’re nowhere as beautiful as yours, they are totally worth it. Thank you so much for yet another wonderful recipe!

    • Alex says

      We’re all stuck at home and not allowed to go anywhere and practicing social distancing here in Baltimore, MD. I plan on making these this week. It’s nice to have and make some sweets to pass the time and have something to look forward to.

    • Kaye says

      Can I use regular (not vegan) butter and powdered sugar? Thats all I have and going to the store means lining up an hour (in this time of social distancing)!

      Thanks!

      • Support @ Minimalist Baker says

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

  82. Emily Vidal-Torres says

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

    • Alan says

      I wouldn’t suggest it. I’ve made this recipe 4 times. 3 with almond milk and 1 with oat. They worked perfectly with almond and didn’t work with oat. The dough was too sticky and didn’t rise much. I still cooked it as a mass of dough and it still tastes good.

  83. Maddalena says

    Just finished making these and I’m in shock! I’ve been vegan for 4 years and never found a recipe for cinnamon rolls that I liked: they were always too hard, no matter what I tried. This recipe though was perfect! I fallowed it to a t (all though I did use regular yeast, but the only difference was that I had to wait 2 hours instead of 1 for the dough to rise) and the results were fluffy, soft and on the inside was a little spot of gooey cinnamon Heaven. 10 out of 10!

  84. Roberta says

    You are right! This was super easy and turns out great. I used the proofing setting on my oven and it doubled in less than 30 min. I added raisins and a few walnuts but think the missing egg (in typical recipes) makes the dough more rich. Will definitely play around with the dough recipe a bit. Thanks so much!

    • Dana @ Minimalist Baker says

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

      • eganJoe says

        I found out that rice-flour (often used by japanese) mixed with water (about the amount of liquid comparable to that of an egg) substitutes the egg perfect! My non vegan wife even says it‘s better! You get this typical fluffy and chewy mouth-feeling with it. I got this idea from another blog that uses this kind of „ricewater“ for he marble cake. It turned out to make cakes more moist and less dry which often is a problem when doing vegan recipes.

  85. Jody says

    Just a tip from something ive learned salt kills yeast. You want to add salt at the at flour stage it will help with rising. ?

  86. Francine says

    These look so good! I’m just wondering if anyone has tried making the dough in a breadmaker? I recently bought one and it’s my new favourite toy.

    • Dana @ Minimalist Baker says

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

  87. Sarah says

    Successful gluten free rise! Very excited. I added 1 TBS ground flax and 1TBS apple cider vinegar to wet mix after the sugar and salt. Followed the instructions as recipe stated and used 2.5 cups flour(king arthur gf all purpose this time), left it to rise under a wet cloth in the oven (preheated the oven @170°f and turned it off as it heated to that temp, let dough rise in oven). Now it doesn’t rise as much as regular flour but it got nice and fluffy and sticky, so I worked in that remaining half of a cup and kneaded the dough by gently folding in the flour bits at a time. Let the rolls sit while oven preheated and they rose beautifully in the oven! Nice and plump! I did bake for 12 min, rotate the dish and bake for another 12. They started out not touching eachother and were all touching when I took them out. This was the most successful run for a traditional cinnamon bun I have had! *I did use home made cashew milk so the fat and protein content are a little higher than store bought milk* HOORAY!

  88. Lauren says

    Hello
    These look great. Can I sub the vegan butter for coconut oil? Just trying to use what I have in my cupboards. Thank you

    • Support @ Minimalist Baker says

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

  89. lexi sanzone says

    When I make these for my family they had no idea they were vegan and were shocked how amazing they were, but I did tweak the recipe a little bit. for the filling instead of white sugar I do about a cup of brown sugar and 2 tbsp of cinnamon and for the icing I do 6tbsp of vegan butter, 1 cup of dairy free cream cheese, 2 teaspoons of vanilla extract and 3 cups of powdered sugar! :)

    • Support @ Minimalist Baker says

      We’re so glad your family enjoys them, Lexi! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  90. lexi sanzone says

    i’ve made these several time and I LOVE them. I just had a question about freezing the dough. when you take it out of the freezer how long would you suggest waiting after you take it out the freezer to put oil on it to let it rise for the first hour?

    • Support @ Minimalist Baker says

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

  91. Nereida says

    This is THE BEST cinnamon roll recipe out there. They taste amazing and are so easy to make! Made them for my none vegan family and the had no clue these were vegan. They’re always wanting me to make these :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Nereida. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Jolene, sure! You could probably split the dough in half and roll out each and also cut into 1 inch sections instead. And bake slightly less time. Let us know if you try it!

  92. Catia says

    Hi -! Great recipe!! My dough is still very sticky after a long knead, is it overmix? I left for an hour it double it size just like your picture perfectly. But because its still sticky, its hard to make itu square and roll them. Mine turns out very small cinamon roll because i couldnt make a large square, should i add more flour or does i add to much yeast?

  93. Sandra says

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

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

  94. Rachael says

    I thought these were really delicious and quite easy compared to other vegan cinnamon roll recipes! I just was wondering if you do a longer rising time than just while the oven is preheating, if you would get a fluffy dough? How long would you suggest for a second prove?

    Thank you for all your great plant-based recipes!

    • Dana @ Minimalist Baker says

      Hi Rachael. That could certainly help! You could leave them to proof again for another several hours before baking! Let us know if you give that a try.

  95. Aurora says

    I made this for my son’s birthday breakfast and they were a big hit! I made the dough and assembled the rolls the night before, and baked them in the morning. I subbed unsweetened soy milk for the almond milk, and used vegan margarine (in a tub) rather than sticks of vegan butter because that’s what I had on hand, and both substitutions worked out just fine. I’ll definitely be making these again, though I might double the recipe next time and freeze some!

    • Support @ Minimalist Baker says

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

  96. Leanne says

    Made this today, Vegan and gluten-free. Used gluten-free flour blend recipe and Oat flour (since I didn’t have almond flour). They turned out so well. Yummy! The whole family enjoyed them. I frosted them with the Vegan cream cheese frosting. I give it 5 stars!!

    • Support @ Minimalist Baker says

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

  97. Kiara Somner says

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

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

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

  98. Hannah says

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

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

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Hannah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  99. Megan Graney says

    Well, they aren’t out of the oven yet, but I can tell I rolled the dough out too thin. I’ve got about 4-5 “layers” in each roll compared to the 2-3 in the photos and I have 12 rolls. This meant the bread part doesn’t get as thick and the filling is spread too thin. No big deal, I hope, but I’d like to know about how big the finished, rolled out dough was. I figured 20″ long but didn’t do a good job at guessing the width. They look like they’re going to be tasty!

    • Dana @ Minimalist Baker says

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

      • Megan Graney says

        They turned out beautifully! I let them rise for 30 minutes after I rolled them and together with the oven rise they were light and fluffy and just absolutely delicious. I also substituted soy milk for the almond milk and used half organic whole wheat flour and half all purpose flour. I think 20×13 would probably do it. What a great recipe! Thanks.

    • Support @ Minimalist Baker says

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

  100. Micah says

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

  101. PAOLA HERRERA ESPINOSA says

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

  102. Flaherty Ward says

    Making these for the second time! Love them and they were gobbled up by all my vegan and non-vegan friends alike! We topped them with the glaze and added chopped strawberries and blueberries!

    Question – do you think these could be half-baked on day 1, and then finished off the second day? They are so yummy right out of the oven, but I usually don’t have the time to bake when hosting. Thoughts?

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them! These can be made ahead. We would recommend making them up to the point of baking, then refrigerate. Then bake as instructed!

  103. Marie-Pier Houle says

    I really liked this recipe, easy to make and good result!
    I replace the sugar with maple sugar and it added a great and subtle maple taste with fits awesomely with cinnamon. I used 1/3 whole wheat flour and since it absorb more humidity I had no problem with stickiness. Great recipe, thanks again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Marie-Pier. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  104. Magda says

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

  105. Chelsea Mitchell says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Chelsea. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  106. Harlow says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your tips, Harlow. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  107. Ash says

    Do they have to be served immediately? I’m wondering how well they keep, and if they’d need to be refrigerated or could be kept on the shelf in an airtight container. Any tips?

    • Support @ Minimalist Baker says

      Hi Ash, these keep well! They’ll last a few days well-covered at room temp, though they are of course best when fresh.

  108. Zelda Reben says

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

    • Support @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Zelda. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  109. Annie says

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

  110. Daja says

    I’ve tried this recipe twice now and both times the dough doesn’t rise the second time when I cut it into the rolls, what could I be doing wrong? I followed the recipe and instructions exactly!

    • Dana @ Minimalist Baker says

      Hmm, it could be that your yeast isn’t fresh, your water temperature wasn’t quite hot enough or too hot, or your home was too cold? Any of that sound right?

  111. Allyson says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Allyson. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  112. Bre Miller says

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

  113. Megan says

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

  114. Marie Alexander says

    I am not a baker.. but these were soooo easy to make! They are delicious soft and just perfect!!
    Everyone loved them!! Thank you!!!

  115. Abonnie says

    Whoa! Amazing! I was so happy with how these turned out. Light, delicious and gone too quickly. I used a food processor to mix the dough, giving it a quick pulse or 2 after each flour addition. The look on my allergic kiddos face at the thought of eating something like this, was Christmas joy.

  116. mary says

    I’ve never left a review before, but these are so good that I had to come leave a rating! Perfect for Christmas morning. Our house had a range of diets that included vegans, picky toddlers, and people with nut allergies, so I subbed soy milk instead of almond milk. Still turned out great, and everyone wanted the recipe. I added some light brown sugar to the filling, too. Thanks, Dana! Excited to start making these for weekend treats.

  117. K Cunningham says

    This was a HUGE hit. I originally fixed this for me since I’m the only one in my household that has been strict on my plant-based eating. However, everyone ate all my Vegan cinnamon rolls and left the other desserts that were non Vegan.

    I used Oat Milk and Coconut Sugar. I’ll be make another batch today and I add some Oat flour. Thank You for this recipe.

  118. Danielle says

    I made these today instead of a birthday cake for my husband. I used exactly the same ingredients but put them all into my bread maker on dough setting without preheating the milk. 2 hours later I rolled the dough out and followed all the other instructions. Once slightly cooled I covered in icing. They are amazing, huge fluffy rolls of cinnamon sugaryness!! The best cinnamon rolls ever and it was so easy. Thank you for the recipe ?

    • Diana Hardy says

      Danielle, I have had my bread machine packed up for years in the garage. Thanks for the idea to use it on this recipe. I haven’t tried it yet, so I am looking forward to it based on all the wonderful and supportive comments.

  119. Jasmeet says

    Followed the recipe to a tee and the result.. absolute perfection: soft and fluffy rolls. Great treat on Christmas day for the family. They were much loved!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jasmeet. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  120. Camille says

    Just made this for Christmas morning and they are amazing! Very easy to make and absolutely delicious. Thank you for the recipe! Merry xmas!!

  121. Francisca says

    I enjoyed the end result of this recipe very much!!
    I used coconut sugar and it worked really well. The dough was easy to make and in two hours it tripled the original size. I thought the rolling part was going to messy but it turned out great.
    Thank you for this recipe.

  122. Muriel says

    I made them with dry yeast and gave them a little more time to rise. They were delicious! Great recipe and love that you also have metric measurements!

  123. Jenn says

    Has anyone tried doubling this recipe? I make these every year for Christmas morning brunch but we have a bigger group this year. Any insight would be appreciated!

    • Support @ Minimalist Baker says

      We haven’t tried it, Jenn, but some other readers have! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “double”) in the post and comments. Hope that helps!

  124. Julie Gindy says

    Hello! Curious if I can make the night before and put in frig after step 5 and pick it up there the next morning?
    Looks delicious, can’t wait to try them!!
    Julie

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  125. natlie says

    not sure if i went wrong somehow in the recipe (could have been the whole grain) but mine didn’t turn out very good. but since this website has lots of good recipes i’d try it again. make sure to use white flour and put lots of the filling in, mine were not very flavorful. also if your using dry active yeast make sure to let it sit for a long time until continuing, or use more (3 packets)

  126. Andrea Simondi says

    Yummy! Tested these today to see if they are worthy of Christmas brunch. Conclusion, YES! Easy and delicious ? I added more cinnamon than recipe called for. I Will add more Next time mostly for color. Thanks for the great recipe.

  127. Kayla says

    Very delicious but not nearly enough cinnamon so tastes a bit plain. I have made this recipe three times, increasing the cinnamon by 1 tbsp each time, and still don’t feel like it’s enough.

    I also used brown sugar and hemp milk (same amounts), and it worked fantastically.

  128. Mish says

    Thanks for this recipe, I cannot wait to try it! I was wondering if you’ve ever tried using sourdough starter in lieu of yeast – and if not, whether you have any thoughts or suggestions in attempting to use the starter (thoughts on amounts of starter versus instant yeast) and allowing for adequate time to proof. Any input is welcome!
    Thanks again!

    • Support @ Minimalist Baker says

      Hi Marcela, If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. That way you can see what others have done.

  129. Angie says

    If I want to make these ahead how would I do that? Make them up to the point of baking then freeze them. Once frozen does the cooking time change?

    • Support @ Minimalist Baker says

      Yes, they can be made ahead. We would recommend making them up to the point of baking, then refrigerate. Then bake as instructed! For freezing, do the same, but set them in the fridge the night before and let rise/thaw while preheating the oven.

      • Becki says

        I am planning to make these for Christmas morning, so I love that I can make them ahead of time, but what about proofing them on top of the oven? Should I proof it, and then refrigerate, and let them come to room temp before baking? Or refrigerate, take it out and proof it in the morning, then bake? Or just bake it cold from the fridge? Thanks for the tips!

        • Dana @ Minimalist Baker says

          Skip the first proof of the sliced rolls and put then straight in the fridge (covered). Then proof on the oven the morning of and bake as instructed!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Samantha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  130. Kimmie says

    Oh no! Great recipe but I accidentally added tablespoons of yeast instead of teaspoons. Bit hard to fix but still smells great. Every other recipe on this website is absolute gold. Always reccomend when people ask me about going vegan.

  131. Jessica says

    I made this before, a year or so ago, and they were perfect. This year I read in the comments that I could make them up to the point of baking and then put them in the fridge overnight to bake them in the morning. Well I tried that and in the morning they were completely flattened and when I baked them they didn’t rise much, if at all. Very disappointing. I recommend baking right after and not waiting at all.

  132. Molly Pratt says

    My husband’s special needs adult son has dairy and egg allergies so I’m always searching for something special that he could eat when he visits. He likes to watch the Macy’s Thanksgiving Day parade so I thought that this recipe would be something that we could all enjoy with him. It was delicious.
    A word of warning, he is also allergic to annato which is a food color enhancer and was in the Earth Balance butter substitute. Since it was touted as vegan I thought that it would be fine and bought it. Luckily, I read the label before actually using it so I substituted vegetable shortening which I had on hand. I’ll use the Earth Balance in something he’s not eating some time. Sorry if Earth Balance is one of your sponsors but we’ve found that many foods that say they’re vegan do have additives that could cause problems if one is not careful to read the labels.

  133. Judy says

    These are so good I made them for my family but ate most of them myself. We’re making more on Thanksgiving plus extra to take to mom’s. Didn’t change a thing and it was so easy. Thank you!

  134. Cristina says

    Is it possible to prep these the night before baking and store in the refrigerator? I’d like to put the rolls right into the oven for breakfast on Thanksgiving morning.

    • Support @ Minimalist Baker says

      Hi Cristina, they can be made ahead. We would recommend making them up to the point of baking, then refrigerate them. Then bake as instructed! After that they’ll last a few days well-covered at room temp, though best when fresh.

      • Cristina says

        This is the BEST cinnamon rolls recipe ever! Both making and eating these! They were delicious! I decided to prep and bake them the day before Thanksgiving. All I had to do was warm them up in the morning. They were a fun treat for us while watching the Macy’s Thanksgiving Day Parade. Thank you for your instruction on prepping them the day before. I will definitely be making these again for Christmas morning. I was so pleased at how the dough tripled in size. They were so light and fluffy. I decided to bake the 8 rolls in a rectangular 9″ x 13″ baking pan which was the perfect amount of space. Tip for bakers here: I always get amazing results with Aldi brand “Baker’s Corner” Active Dry Yeast (3 packets). I keep it in the frig and take it out to bring it to room temp a few hours before use.

  135. Henriette says

    I have made this recipe with small modifications.
    I replaced 100g of the flour with a mix of whole wheat and oat flour.
    I used soy milk, because this is what I had.
    I don’t use store bought margarine at all. I always replace with a mix of refined coconut and canola oil in recipes.
    I let my dough rise over night in the fridge.
    I yielded 15 rolls, which were fully cooked after about 15min.
    I made an icing with a mix of soy milk and icing sugar and poured it over them, once I pulled them out of the oven.
    I froze some and heated them up in an airfryer straight out of the freezer. Good with ice cream for a quick desert.
    Thank you! It was delicious and easy to make.*****

  136. Camryn says

    Girl, you are the BOMB! Just made these, and they’re fantastic!

    But I have to compliment you more – this is not the first recipe I’ve tried from your blog, and I’ve loved every single one! I reference your site frequently. Thank you for the time, work, dedication, and experience that you put into your site to educate and inspire others! It does not go unnoticed, and users like myself most appreciate it! Keep killin’ it!

    Now, excuse me while I have another cinnamon roll…

  137. Erika says

    Hello! I’ve made many recipes from your site and loved them, but sadly these get 0 stars! I followed the recipe to a T and they came out like little dough balls (not actually ball-shaped obvs). Really disappointing and weird! I’m unsure if American cinnamon rolls are different to UK ones, that is probably it now I think about it. I can’t serve these anyhow. Not a complaint, just a comment because I’m a little perplexed, but thank you for your site in general as I love what you do. Best wishes, E x

    • Support @ Minimalist Baker says

      Hmm, that’s so strange! They definitely shouldn’t turn out like dough balls. We wonder if your yeast wasn’t active? Not sure what else might have went wrong!

  138. Sylvia says

    These were just what I wanted. A recipe with no dairy or eggs.
    I made it in my bread machine setting it on the dough cycle, by adding all the ingredients as directed by bread machine and then when the beeper came on to add raisins, or whatever. I checked the hydration of the dough and found it a little to sticky ( I used King Arthur All Purpose flour) so I added a little more flour to get the texture I wanted. About a 1/4 cup was added. I used a little more on my kneading board while shaping the dough. I baked them in my Breville countertop oven. They came out perfect and rose up large with a lovely crumb texture. I usually just add fresh lemon juice to my powder sugar for the frosting. My husband ate 3 after dinner.
    Delicious! Thank You for you recipe.

  139. Seonaid says

    I am not a fan of almond milk so made these with soya milk. Simply delicious. Converted a vegan skeptic to the ‘green side’ with these!
    Thank you!

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  140. Melissa Simpson says

    I’ve made these with white flour and they were perfect. Second attempt with oat flour -as it’s all I had and the texture wasn’t as good. I wouldn’t recommend oat flour. Stick to the recipe! :)

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Melissa! For a gluten-free option, you could try this version. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  141. Shellbeee says

    HI! so excited to try this! I see that in the picture you use a glass pan. I only have an 8×8 nonstick metal pan. Do I have to change the degrees or time to bake? Thank you so much!

  142. Annie says

    I made these yesterday and they are just marvellous. So light and fluffy and yummy and so easy to make. Only thing I’d change is I’d add more sugar to the dough next time. But I didn’t ice them yesterday which would of course also add extra sweetness.
    Oh, I used oat milk, soy spread and self raising flour. Worked a treat.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Annie. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  143. Tamikia says

    Can you use unbleached self rising flour , coconut milk, and can you also mix coconut sugar with the cinnamon for the inside?

    • Support @ Minimalist Baker says

      Hi Tamikia, we haven’t tried self rising flour, but it might work! The coconut milk and coconut sugar should work well! Let us know if you give it a try!

  144. Gauri says

    I just made these. They’re sweet enough but the texture isn’t right. I think they came out real thick and cakey because there weren’t enough layers. It doesn’t taste like fine flaky pastry at all. The frosting made it taste a bit better but I don’t think I’ll remake this.

    • Dana @ Minimalist Baker says

      Gauri, thanks for the feedback. So, these won’t be flaky like pastry because that’s not the quality or style of the dough. What you’re thinking is puff pastry used to make croissants? This is a soft, fluffy dough.

  145. Angel says

    Can I make this in a bread machine? I l how I will have to do the rolling and cutting myself, but can a bread machine do the rest?

    • Support @ Minimalist Baker says

      Hi Angel, You sure can! We don’t have a bread machine but others left comments saying that they had success with their machines!

  146. Jessica says

    This recipe is amazing. My family whole family loved these and they were the perfect fluffy texture and sweetness. My new brunch go to recipe!

  147. hemiplegic migraine says

    This was my first time attempting cinnamon buns.. I followed the recipe almost exactly. I only needed about 2.5 c flour but other than that I made the dough the same. For the filling I put a little extra vegan butter and I doubled the cinnamon and sugar because I like them super cinnamon-y! And I made the cream cheese icing. My kitchen smells amazing. And I could hardly wait for them to finish baking before digging in. They’re delicious! And they were pretty easy to make. A little time consuming waiting for the dough to rise but totally worth it! Thanks for a great recipe.

  148. Rachel Kozey says

    Can these be prepped up to stage 5 and then refrigerated over night? I’m desperately wanting fresh baked cinnamon rolls for breakfast, but I don’t want to be up at 4am to prep them!

  149. Martha says

    Just about no-fail! I have made these many times and they are delusions! Excellent texture, flavor. Easy to follow directions. Family favorite. They are vegan and much lighter than other vegan cinnamon rolls that I have had.

  150. John Paul Hansen says

    I found that using all of the cinnamon makes the filling spicy and savory, and then leaves all the responsibility of being sweet to the frosting –which packs a punch on its own if you use the vegan cream cheese kind. It’s unbelievable. I cannot say enough good things about this recipe. 5/5 and I can’t wait to eat it again.

  151. Cass says

    This was my first time attempting cinnamon buns.. I followed the recipe almost exactly. I only needed about 2.5 c flour but other than that I made the dough the same. For the filling I put a little extra vegan butter and I doubled the cinnamon and sugar because I like them super cinnamon-y! And I made the cream cheese icing. My kitchen smells amazing. And I could hardly wait for them to finish baking before digging in. They’re delicious! And they were pretty easy to make. A little time consuming waiting for the dough to rise but totally worth it! Thanks for a great recipe.

  152. Melissa H says

    I made these last night and the only changes I made was using oat milk instead of the almond milk and sprouted spelt flour. they were very good the next day for breakfast! I did warm them in the microwave for a few seconds before serving and that made them light and fluffy. It seems like the spelt flour makes them a bit denser when they are not warm otherwise though very yummy!!!

  153. Stephanie says

    I made these and they turned out fantastic! I used butter instead of vegan butter because it was what I had on hand. I was looking for a recipe with no eggs because we were out and these were easy to make! The recipe was easy to follow too. I have made cinnamon rolls in the past and have made a lot of yeast doughs. I rolled my dough about 3/8” thick and then spread softened butter over instead of melted butter so the topping would stick. Then I added 3/4 tsp of vanilla and 1/4 tsp almond extract to the cinnamon and sugar before sprinkling it on top of the butter. Baked for about 25 min and they turned out perfect.

  154. Ginger Jones says

    I found out earlier this year that I can no longer eat dairy. I was in the airport with my family last week and Cinnabon was calling everyone’s taste buds. Of course they contain milk so I had to miss out. I came home and searched for a vegan cinnamon roll recipe. Yours seemed straight forward. I made them according to the recipe. The only thing I did swap out was the cream cheese since I had a different brand already in my fridge. It was 100% fine. These are the BEST cinnamon rolls I’ve ever eaten. I couldn’t stuff them in my face fast enough. In fact I told my family they weren’t allowed to eat them lol. I ate 7 of the 10 (I ended up sharing with them). They are crazy good. Like possibly dangerous to keep around. I kind of hate that they are so easy to make. I’m making more right now!!! The only thing I’m changing up this time is adding more of the filling because I like a lot of filling. Thank you for making this easy to create. Would make them again and again and again.

  155. Amanda says

    These were a hit at a party! I don’t think anyone knew they were vegan. I don’t know that I would call the recipe “easy” but we figured it out. Had some initial confusion with heating the butter and milk, and then adding yeast to activate. We used non instant yeast so it took some guessing to figure out when it was ready. But it all worked out, yum!

    We made the icing using Trader Joe’s vegan cream cheese. I think it’s similar to toffuti.

  156. Shevy says

    I can’t give a rating because I substituted too many things in all 3 attempts… and without much success unfortunately! However, I hope others can learn from (or get a giggle out of) my adventures…
    For all 3 attempts I baked for about 35min at 180C but my oven is a bit “slow”.
    Attempt 1.: I’m in the UK and used Sainsbury’s own Freefrom self-raising flour (gluten free – all I had to hand) and Freefrom spread (vegan, sunflower oil based margerine stuff). I also used double the filling. I didn’t need all the flour, so I used the rest in Attempt 3. Unfortunately, this meant I had to use icing sugar to roll out the dough which made it sticky again (oops!) and it would not hold together, possibly because of the flour. It was falling apart so much I used the base of my cake tin to scoop it up. It was pointless trying to cut it into rolls, as it was too gloopy/bitty. Now it’s done, it’s pretty hard/chewy and looks a complete mess BUT it does taste pretty good. I would recommend not using these substitutions… but using double the filling may have saved this “Cinnamon Splat”.
    Attempt 2.: I used plain/all-purpose flour this time, which really helped keep the dough together. I did substitute skimmed milk in place of the almond milk, however, and used a non-vegan sunflower spread. Unfortunately, the milk/sunflower spread/yeast combo was really smelly so I think something must have happened to the milk? I hate to waste, and have a cast-iron stomach, so I decided to use this lot anyway. In hindsight, I really wish I’d used the left-over flours for this batch! I had some old cocoa powder left, as well as the icing sugar and a small bar of 85% dark chocolate, so that became my filling rather than cinnamon. I remembered I also have cornflour, so used that to roll out the dough and that was much better. Sadly, the end result is stodgy, which I put down to using a spread rather than proper (vegan) butter. Needs more chocolate, too, but that’s not relevant here.
    Attempt 3.: I went back to almond milk, used the non-vegan spread, and had a mix of the two flours left over – just enough at 2.5 cups – which was predominantly the gluten-free stuff. The dough held together much better again on the cornfloured surface, but was more fragile than Attempt 2. By this time, I didn’t have the energy to painstakingly measure out the ingredients for the filling. The spread was spread straight onto the dough, unmelted, and the cinnamon and sugar were sprinkled generously with reckless abandon. Or so I thought… Although the texture of these is much better (not sure why) more filling is definitely needed, especially sugar. If I have the energy tomorrow I may ice them, which may just save this experiment from being a complete disaster!!

    • Shevy says

      Update: Icing them has helped.
      Although Attempt 1 looks a hot mess, it is tasty and people at work have eaten some and enjoyed it. Partner likened the texture to a scone (American biscuits) which was another commenter’s result with GF flour so I’m not surprised.
      Attempt 3 is nearly all gone already at work! Clearly being enjoyed!
      Attempt 2 is not going to be given to anyone else in case it was a bit off – I’m enjoying it but it is a bit stodgy. Haven’t iced this one – may need to do that.
      Thus, with 2 out of 3 attempts officially being roaring successes I feel I can now give a rating :-)

  157. Nick says

    Would it be possible to forgo cinnamon and sugar and use peanut butter as a filling and then drizzle with more peanut butter and jelly after, or do you think the peanut butter would get ruined in the oven?

  158. Lauren says

    Hiya, if freezing do I do it after point 5? How long would they go in the oven from frozen? And have you got any recommendations instead of using plastic wrap to store them in the freezer?

    • Support @ Minimalist Baker says

      Hi Lauren, cut and place in a dish (step 5), then freeze immediately. Once ready, let thaw in the fridge overnight, covered. And let rise on top of the oven (or in a sunny spot) while it’s preheating and bake as instructed. In place of the plastic wrap, you could try a baking pan or glass storage container that comes with a lid or perhaps parchment paper or wax (might let too much moisture in though)?

  159. Kielo says

    Hi. I just did them, following all instructions.
    But they didn’t got soft. A bit crunchy the exterior almost as a cookie.
    I’m wondering what did I do wrong :(
    Thanks

    • Dana @ Minimalist Baker says

      Hmm, and the ingredients weren’t altered? What size of pan did you use? Wondering if they got spread rolled too thin and then the pan was too large so they spread?

    • Kielo says

      Thanks for answer.
      The ingredients didn’t got altered.
      It might be that was too thin the dough when I spread it.
      Or that was too much space between each, when I baked them?
      How thin should be?
      And shouldn’t be space between one and other at the baking time?

      And again thank you very much for the pronto answer ?

      Greetings.

      • Dana @ Minimalist Baker says

        Of course! The dough rolled out should be ~ 1/4 inch thick (or less). As for the rolls once formed, yes they should be touching in the dish (no space between).

        Q: What brand of butter did you use? That might’ve contributed to a crunchy texture somehow…In this recipe we found Earth Balance buttery sticks to work best…

    • Support @ Minimalist Baker says

      Hi Naomi, You could, but the texture and flavor won’t be as good as if you used almond milk!

  160. Maribel says

    This was My first shot at making cinnamon rolls, Nd it was really fabulous! I used regular non-vegan ingredients, and it was perfect – regular ful fat milk, regular butter, etc. Easy to follow, clear steps. Thank you!

    • Trix says

      So happy to have stumbled upon this review! Been wanting to make this with the regular (non-vegan) stash I have at home, wondering if it would work or not. I wouldn’t want to waste it if ever it fails. Now that I know, I’m making these asap! ☺️

  161. Katie says

    If you just substitute 1 for 1 with all purpose gluten free flour, you can make some pretty tasty cinnamon scones, lol! Not quite a failure but not quite a success, I’ll have to try with the actually gluten free recipe.