The World’s Easiest Cinnamon Rolls

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

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

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

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

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

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

Thanks for sharing so much goodness!!!

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

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

Easy to follow recipe and always delicious!

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

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

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

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

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

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

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

Thank you! Love your blog and your recipes!!

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

Love it. Make them all the time!!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I’m gonna go cry.

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

So easy & DELICIOUS!!

Hi Dana,

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

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

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

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

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

Cheers!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Loved them !!!!!

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

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