The World’s Easiest Cinnamon Rolls

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

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

We loved this recipe!

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

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

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

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

Thanks so much for your site and this recipe.

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

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

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

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

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

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

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

-Soleilla

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

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

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

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

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

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

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

So good and so easy to make! I’ve been navigating a year full of different food eliminations to help my 2 year old and there hasn’t been a single recipe that has disappointed. Incredible work, Minimalist Baker team. ❤️

A year ago, this was the very first recipe I ever made that used yeast. Today I have it almost memorized because my family is always asking for them! We aren’t vegan, so I have substituted all forms of milk (whole milk, 2%, almond, coconut) and both vegan and non-vegan butter, and they always turn out great!
Whole milk and non-vegan butter have given me the fluffiest buns.
I’ve also played around with the spices– adding a pinch of clove and pumpkin pie spice to bring that extra Fall feel.
Thanks for this recipe!

I tried this recipe recently, and it’s honestly amazing. Only thing I’d suggest is, make 1.5x as much frosting as it calls for here, and eat them warm (which is what I did) :)

Thanks for this recipe! I tried it out today (first time making cinnamon rolls) and they taste great! Mine didn’t look as pretty as the ones in your pictures, because the oven dish I used was a little too big for the amount of dough I had. But the fluffy bread-like dough combines really well with the sweet filling!

This recipe is amazing! I have tried a few other vegan cinnamon roll recipes that just haven’t turned out well, despite the fact I am a pretty good baker. This is the easiest and tastiest recipe ever! I used whole wheat flour and added some chopped pecans, but followed the recipe exactly otherwise. They were fluffy, didn’t need a stand mixer, and I loved the dough and filling.
I knew these would be amazing since I have made various other desserts from this blog and the “Everyday Cooking” cookbook (mine is permanently creased to the chocolate chip cookies!)
Thank you for this fabulous and impressive recipe!

I love this recipe! I’ve made it a few times now. I use coconut oil instead of vegan butter and it works great. Also, no need to proof if you have instant yeast — I just sprinkle the yeast on top of the 110 degree liquids and skip the 10 min waiting period. I think it tastes better with a bit of acidity, so I also use lemon juice in place of the almond milk to make the glaze. So yummy!

These were delicious. I had some of your vegan buttercream leftover in the freezer. I thawed it out, cut the corner of the bag, and used that as a glaze. Decadent!

These truly were the easiest cinnamon buns ever! I’ve always been intimidated of any recipe that involves yeast but these were so simple and approachable! My only advice would be not to overstuff the pan, I ended up with an overflowing cinnamon bun pan- but the taste and texture didn’t suffer at all. If you’re looking for an easy delicious recipe, look no more- you’ve found it!

This recipe is insane….ly good. And easy. I’m not a baker, maybe twice a year and these were so easy and came out professional quality. You’ll wow your friends! I don’t know how they are so fluffy. I did increase the amount of sugar a bit, and mixed a half-half of brown sugar and what the recipe suggested. I also personally like the cinnamon flavour so will use full tbsp next time.

These were delicious and very easy to make! I used regular butter, almond milk and coconut sugar – they were really soft and fluffy. I didn’t measure them and made 15 smaller ones. I made a small amount of very basic and thin icing and drizzled it over the tray when they were just out of the oven – I mixed three tablespoons of icing sugar, a little bit of butter, vanilla essence and lemon juice. Will definitely make again :)

Love Love Love these cinnamon rolls!!!!! They were everything I hoped they would be!! One questions can I make them and freeze them to bale later? And if so, do I freeze them before they rise the second time or after?!

Thank you for this amazing recipe!!!!

I just done the batch and they were amazing. Thank you so much.

Just an overall lovely recipe, that makes super fluffy cinnamon rolls. I only adjust the filling to my liking (a bit more + brown sugar instead of cane sugar) and I sometimes add a pinch of cardamom to the dough.

Also tried making then into normal buns, and oh my goodness they turned out great!

Thank you for this lovely recipe that I turn to again and again.

Made these today when my friend came to visit my new baby & me with her children who sadly suffers from multiple allergies. We all agree that these were absolutely amazing! I substituted the almond milk with oat milk cause that was what I had at home. Will definitely be making these again and again and again!

These were great and easy to make. I used about 1/4 cup of organic cane sugar in the dough, just because I read the comments beforehand and wanted to assure these were sweet enough for a 10 year old to enjoy.

I used vegan olive oil butter (earth balance) in the dough and they were delicious.

I took them out of the oven after about 19 minutes. I am glad I was consistently watching–a few minutes more and they would have been burnt. Maybe this has something to do with me using olive oil based butter? I’d suggest keeping an eye on these in the oven regardless–because who likes burnt cinnamon rolls?!

I love this recipe! About the 5th time I’ve made these. Always delicious!!
I add about a quarter cup sugar to the dough as I like them sweeter.

I also mix the sugar, cinnamon and butter and heat it a little so the sugar dissolves. I find the sugar stays a little grainy otherwise.

I e also tried these with a cocoa butter mix for a chocolate version and that is delicious too!!

I use netellex for the vegan butter.

These are pretty good for vegan cinnamon rolls, but I found them to be not sweet enough! Only about 4 T of sugar (I used brown sugar) for the filling just wasn’t enough. The icing I made really helped but it was noticeable that the rolls weren’t as sweet as traditional rolls. These are probably so much healthier though!

Great recipe, it certainly did not dissapoint, I used pure baking spread, Oat milke and Violife cream cheese worked a treat, thank you, I will be making these again :)

Awesome recipe! Super delicious. I always come to your website when I’m looking for something to make, you have the best vegan recipes!

Next time I will add a little more cinnamon (just because I like a lot of it). The only change I made was using unsweetened Vanilla Almond Milk and it tasted completely fine.

I will definetely make again!

Great recipe! Super easy to memorize.
For my second batch, I replaced the white sugar with brown sugar and a teaspoon of nutmeg to the toppings – YUM!
The dough works with really any non-dairy milk. So far, I’ve done oat, soy, and coconut, all with indistinguishable results.

This was my first time making cinnamon buns and they turned out great! The buns were so fluffy and light and the center was so gooey. I didn’t have any vegan butter, but I subbed it for coconut oil and it worked fine. I also accidentally added all the filling ingredients together then spread it on instead of spreading the butter first, however it seemed fine as well. This recipe was so easy to follow and even for a first-timer, I was able to make them completely on my own. I’ll definitely be making this recipe again.

Very good recipe, looked at other recipes but when I saw this one this was the best one. It says use vegan butter and almond milk but I used regular cow milk and butter and it was perfect! 5 out of 5 stars

So so so good! Thank you!

These were absolutely delicious thanks for sharing

These are so tasty! Very low effort needed and everyone loved! I’ve been vegan over 3 years and have only recently gotten into baking properly but these are definitely going to be made again and again in this household
I used normal sugar in the dough and filling and it worked perfectly

I had a craving for cinnamon rolls at like 8pm one day last week and figured I would find a recipe to make the next day and I stumbled across this and made them for a late night snack! The first time I made them I rolled the dough too thin and I used too much butter in the filling (still super tasty though) second time went a thousand times better and there weren’t any left overs! This is the only recipe I’ve tried and I don’t plan on trying any others! Simple, quick, and really tasty!!

Cinnamon rolls on Saturday morning have become our routine now that we live in a permanent state of shelter-in-place. It’s been store-bought, pop-a-can cinnamon rolls for weeks. I’m not much of a baker because it’s generally too precise and I waited for weeks for yeast and finally got to make these today. They were worth the wait. I love that they’re not overly sweet and just taste “real.” My sister just had twins and I’ve been regularly taking her food. Can’t wait to take her some!

Easy and tasty!

This is my favorite cinnamon roll recipe of all time, I’m made it at least a dozen times. I do recommend adding that tablespoon of sugar to the warm milk/butter mixture before you let the yeast activate, I get inconsistent results if I don’t. I always use unsweetened almond milk though, which unlike cow’s milk, has no naturally occurring sugar, so there’s nothing for the yeast to eat.

This is such a good recipe! I really appreciate the conversions to metric as it saves me time in having to google how many grams a cup is before i measure anything out! I also love how I can change the amount of servings! Great recipe !! (and blog)

Was looking for an egg free cinnamon roll recipe and came upon this. I did use cow’s milk and butter, as well as bread flour. I also used a stand mixer with the dough hook, as well as instant (not need to activate) yeast. Filled with butter and a brown sugar and cinnamon mix. Yum, Yum, Yum!! Iced with a simple confectioner’s sugar glaze. Great recipe to bounce off of, for my egg allergic daughter…Thanks!

Delicious. My kiddos devoured these in record time.

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

Absolutely fantastic, easy to follow for a beginner too! Thank you !

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.

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

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!

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.

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.

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!

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!

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!

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!

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

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.

I have tried the recipe with soya milk instead of almond, and mixed spices instead of cinammon. Worked well.

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

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!

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!