The World’s Easiest Cinnamon Rolls

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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.

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 ?

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!

These turned out wonderful for Christmas morning, and it made the house smell delightful! Thanks :)

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

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.

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!

We just made these!! We used oat milk and coconut sugar and they are AMAZING!! Thabk you so much for the recipe!!

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)

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.

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.

AMAZING – did it with 3 tablespoons of cinnamon and came out amazing!

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.

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.

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.

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!

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.*****

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…

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

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.

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!

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! :)

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.

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!

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.

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.

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.

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!!!

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.

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.

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.

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!!

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

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!

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.

Delicious soft cinnamon rolls! I doubled the cinnamon, used coconut oil for the dough, regular butter in the filling, and baked them in a glass round pie pan. They turned out perfect:). Excellent recipe!

Made this recipe just as written and I can honestly say these are the best cinnamon rolls I’ve ever made. These rose perfectly and were fluffy and flavorful. I’m newly vegetarian, and trying many vegan recipes. My husband , however, is neither and I can say there were some vegan desserts I’ve tried that he wouldn’t eat again if I made them. He ate almost the whole pan of these himself and would have if I didn’t grab a few for myself. I will only use this recipe for cinnamon rolls going forward. Thank you!

I made these cinnamon buns yesterday, followed the recipe as is (except for the icing- I had to use up left over icing from a cake my daughter made) and they are amazing! Thanks for sharing!

this is an absolutely incredible recipe! i’ve made this twice, and both times the result has been fluffy, beautiful, golden brown cinnamon rolls! nobody could tell they were vegan. thank you so much for this!

I made these today and all I can say is that they are mindblowing! ❤️ They are moist, fluffy, sweet and o gosh soooo simple! I added blueberries too and they turned out amazing and delightful!

These are amazing! They turned our exactly as you said they would: soft, sweet, tender and satisfying.

Ever since I found your website, I’ve been baking a lot more and my family loves it. I spend a lot more time now in the kitchen with my five year old making different recipes. Your recipes are easy to follow and every one that I’ve tried so far had turned out exactly as it should. Thank you so much. You’ve literally changed my life.

Just made these for my coworker/friend and her vegan wife. I, of course, had to taste test before delivering, and woooow these are fantastic!! I hope they make it to them. I might have to taste test a few more :p

Thank you for sharing this recipe. Yum yum!!!

I can’t tell you how many times I have made these. For every special occasion or holiday my son requests cinnamon rolls. Sometimes I will measure out the ingredients the night before and then in the morning throw all of the dough ingredients into a bread machine. I have also made the cinnamon rolls the night before, let them proof on the counter and then put them in the refrigerator before going to bed. Then just pop them in the oven in the morning. It’s such an easy recipe!
I top with a cream cheese frosting while they are still warm. This has become my go-to cinnamon roll recipe. Thanks!