The World’s Easiest Cinnamon Rolls

These turned out amazing. Usually when I bake it doesn’t turn out great, even when following the recipe perfectly but these were lovely. The dough was beautiful. I added the flour a bit at a time, as instructed, but ended up having quite a lot of flour left (maybe about a cup) but the dough was dry so I stopped adding flour.
I was worried it wouldnt go well as I had so much flour left but they were perfect. These will be a refular in our house!

Super delicious I make them for my vegan family all the time, however, I think cooking the cinnamon rolls so close together makes them slightly undercooked and doughy inside so cooking them separate works best for the circular crispy taste for those who prefer it. Overall best vegan cinnamon rolls ever.

I LOVE THIS CINNAMON ROLLS SO MUCH! My grandma has been making this cinnamon rolls for me and my mom since she struggled to find vegan options for us because we can’t eat eggs or dairy. I’ve always loved making them with her and have made them b myself multiple! very simple recipe with easy to follow instructions. i’ve recently tried adding pumpkin spice to them and taste wonderful! definitely worth the time!!!

These are REALLY good. I was in a bind because I didn’t realize most recipes require overnight prep and the person I’m making it for is allergic to dairy and eggs. This recipe not only turned out great, but tastes pretty good to me and my husband who are not vegan. Thanks!

While this is an easy recipe, something about this bakers recipes never come out the same on my end yet I’m using all the same ingredients down to the brand recommendation minus plastic. Few of the recipes just never come out eight or as pictured. I don’t know what it is. This dough was weird, I found the instructions lacking somehow but I don’t know what else could have been given. The dough kind of fell part after baking. Not these beautiful, crisp looking rolls but mushy, lop sided rolls is what I got somehow. Just another disappointment and not a waste but feels like a waste of time because they’re not pretty. I’m sure they taste good but it’s not hard to make butter and sugar taste good.

Turned out great! My only regret is not scrolling down to the bottom to see that you have a pumpkin cinn roll recipe!! Can’t wait to try that next!!

This wonderful recipe has earned a permanent spot on my fridge. Works so beautifully every time. I originally made these with vegan ingredients for my family, but I have also tried them with normal butter and milk and it works just as good!! Thank you so much!! ☺️

YUM. These rolls were so good, and my entire family snarfed it down. Instead of using cane sugar, I decided to use coconut sugar for a healthier alternative. The dough was slightly denser than I thought it’d be, but it still came out great! Thanks so much for the recipe!

I made these a few days ago and they came out so good that I am making them again today!

I was excited to try these because the recipe is simple and has a lot of good ratings. However, the cinnamon rolls turned out so dry I couldn’t take them to the brunch I made them for. Crumbly and dry despite the dough looking great after rising. Any idea what went wrong?

These were wonderful! May I offer an alternate filling? Since I love the flavor or orange, I came up with this… delicious!
zest of 2 oranges
1/3 c. sugar
2T vegan butter
2 T marmalade
1 T coconut flour.
Mix together and spread, roll as usual!

My go to recipe! I’ve tweaked it a few times, but all in all it’s always been great!

Made this and was ok. Would tweak the amount of flour and/or liquid (I moistened the dough when it looked too dry but would need more) as these were slightly hard and not fluffy like Cinnamon buns that have eggs in them that I have made a few times before. Followed recipe except added sugar in the filling per a different recipe that has turned out well for me in the past. Not bad and not the worst experiment but definitely needs some tweaks.

Excellent recipe and so easy to make! I did the whole recipe on the same day and let rest the rolls a second time for 45 min after rolling them because I don’t have a place on the oven to place them for that short amount of time described in the recipe. I thought the rolls deserved more of that sweet cinnamon filling. Next time I will double the quantities!
Thanks for the recipe!

Let me say this first, I am not a vegan. I work at a large retail store part time. I like to bake, but I do not want to leave it at my house because I will eat everything that I bake. So I bring it to the store and I give it to my fellow associates. There is a vegan that works with me so I have started to bring something so they can enjoy my baking. I made these rolls for her. I tasted one before I gave them to her. I was surprised at how good they tasted. When I ate it I assumed that they would not taste good, but I was surprised on how good they tasted. The things that I did different was I used a bread machine to make the dough. That’s the hard part. The rest was very easy. I also used dark brown sugar, and I put chopped pecans in them. I will make these again. Very good. Jason

Just finished glazing them and couldn’t resist eating one straight away. Only things I did differently was putting dairy free cream at the bottom of the pan before baking and adding orange zest. Honestly best cinnamon scrolls I’ve ever had, super gooey and moist. Also love that they’re so simple and easy to make. Will definitely be making again and experimenting with the fillings.

My buns are coming out of the oven and are really hard.. already after 15 minutes of baking. I have a static oven, what could I be doing wrong? 😭

I followed the recipe exactly, and it turned out amazing! I’m so happy with these! My daughter’s class is decorating cinnamon rolls, so I sent some of these in for her. It’s so nice that she doesn’t have to miss out.
As for how easy the recipe is, this is definitely the simplest one I found. Easy to follow the recipe and hard to mess anything up.
100% recommend!

Oh my, but these are amazing! We had them for Christmas morning, and my search for the perfect vegan cinnamon rolls has now ended. They come together so easily, and I love the option to assemble them the night before. The only change I made was to use cashew milk instead of almond milk, and I did a simple powdered sugar glaze. These are perfection!

We make these every Holiday Season and they are absolutely the BEST!! Whenever we need a delicious meal for any occasion or just plain ol dinner, your recipes are perfect!!
Happy Holidays to you and yours.

Easiest cinnamon roll recipe ever. No mixer, easy clean up and absolutely yummy. I used regular butter and oat beverage. I have covid so wanted to make our traditional Christmas Day cinnamon rolls but with less effort. Your recipes are the best Dana. Your enchilada recipe in your cookbook is a staple. People, get her cookbook!

Love you, Minimalist Baker! I’m not a baker at all (I don’t spoon out flour or measure precisely), and this recipe is resilient enough for me! I pressed out dough into a big oval instead of a rolling pin and rectangle and it worked fine. Thanks for being vegan!!!

Thanks for another wonderful recipe. Ours turned out beautifully. I used regular butter and almond milk for the nut milk. I love your very reliable recipes. If you ever print another book I will be first in line to purchase!

Love this recipe for the dough! But the filling tends to leak out and is generally unsatisfying. If you like a sweet, gooey bun I would suggest checking some other recipes for filling options. The King Arthur recipe, for example, has lots more cinnamon and includes a little flour to keep the filling from oozing out.

The most incredible cinnamon rolls I have ever had. I don’t often leave ratings on online recipes but this is such an easy recipe and the product is delicious. Would recommend to everyone to try. I will definitely be using this recipe in the future!

Literally the best cinnamon rolls I’ve ever made. Love how you post the measurements in grams (I skip over recipes that don’t!) – they’re spot on!

Tried this twice because I assumed I was doing something wrong when they didn’t come out right at first, given all the 5 str ratings. Both times these have been hard, dry and biscuity in spite of adjusting flour quantity. The bread itself is not very sweet (no point making cinnamon rolls imo if they don’t feel like a treat). Going back to my usual recipe

I love this recipe, I’ve been using it for years! I double it most of the time because I have a big family and it works just as well. I also sometimes add 1/2 tsp vanilla for a richer flavor and it turns out great.

I was curious if this recipe would work as for fried donuts so I just went ahead and tried it today! It works GREAT! Here’s what I did:

After step 3 (1 hour rise), I rolled the dough to 1/2 thickness, and cut out donuts using a donut cutter. I let them rest, covered, on a floured baking pan for 45 min and then fried them in canola oil at 375 f, until golden on each side. I set them on a baking rack with a cookie sheet underneath to drain the excess oil.

I rolled them in cinnamon sugar once cooled.

DELICIOUS.

love this recipe. thanks for making it so easy.
this time I used brown sugar for the filling as well. I cut my rolls smaller and shortened the baking time. they turned out great!

What a terrific recipe!!! I LOVE that the dough is low in sugar since my mom has sworn off and I’m trying to cut back. I followed the dough recipe to the letter and it turned out terrific. I used 1tb of Truvia sweetener for the filling and I think it wasn’t sweet enough, so I’ll probably double the amount of filling next time (and there will DEFINITELY be a next time). For the icing, I made a cashew cream cheese and then beat that with some vegan butter, Stevia in the Raw, Truvia, and vanilla extract. It turned out delicious and actually “behaved” pretty well on the hot cinnamon rolls. Plus I have plenty left over to slather on them as I please :D THANK YOU for such an awesome recipe! Can’t wait to make these again!

My kids an I absolutely love these, We will definitely be making this our top goodies for every occasion. My kid’s said they want these for there school snacks, Thank you so much for sharing your recipe

I wanted to comment that I have made this recipe for years and it NEVER fails me! I tend to make some adjustments to make them my own, but this recipe is brilliant. Going on almost 5 years of cinnamon roll baking and I won’t deviate. Thank you for this <3

My cinnamon rolls got very dry on top after baking. They still tasted great but we’re not gooey n soft. Where did I go wrong?

This has been my go-to recipe since you posted. Just thought about making them again today and thought I should post a thank you for posting the recipe. I’ve made the cheater kind (a basic tea biscuit recipe) and although they taste OK, the lack the complexity and deliciousness of a years bread. I’ve also used a basic pizza dough as a base too. And they lack the consistency that your recipe produces.

Whenever I make these I have to give out many to friends and neighbours because I have zero self-control for cinny rolls. Once my neighbour was in his garden and I yelled through my window that I was making cinnamon rolls and would he like one. “Everyone loves cinnamon rolls!” was his response. These make a great gift to take to anyone who needs a pick-me-up too.

I really appreciate your website. Thanks so much!

This recipe is amazing and super easy. I love that it has overnight and same day directions. For the filling I soak dates in hot water and purée them with cinnamon and use that instead of the sugar- delicious and healthier if you want to cut down on sugar.

Soooo delicious!!! It’s a winner every time. Soft fluffy just the right amount of sweetness. Highly recommended making these beauties. I make the icing slightly differently because I like whole natural ingredients instead of store bought cream cheese.

This was my first time making cinnamon rolls, and they turned out so well! I ended up accidentally making 12 slightly smaller rolls with more swirl because my rectangle was so big(~20″x14″) it worked out well though, and they were so fluffy with a slight chew. I made the cream cheese frosting, and it was so perfect. Thank you for the recipe!

I have made these many times. The result is always the same! Perfect flavor, perfect texture and easy to make! I love this recipe! Everyone I serve to absolutely loves them! This recipe makes me out to be an awesome baker!! Thank you so much!

This recipe turns out amazing every time I make it. Highly recommend! I can either make it vegan, according to recipe or with dairy. Any type of milk or butter/margerine works as well, in my experience. Last time I got them all to the point of being ready to bake and put the rolls in fridge overnight, the next morning they had a sugary syrup all around them that caramelized while baking. 10/10 recommend!

These were very good but until you actually put the ingredients into a nutritional tracker, the numbers are off.

Instant hit with the family and super easy to make! Awesome recipe definitely recommend:D

Delicious! Loved that I had all the ingredients, so I could make them on a whim Christmas morning. I didn’t roll it tightly enough, but they were still super yummy. I’ll definitely add the full 2T of cinnamon next time (I stopped a bit shy).

This recipe was great! I used about 1 cup of spelt, and the total amount of flour for me ended up being about 2 1/3 cups. It took about 20 minutes longer to rise to the right size, but that may have been my cold kitchen rather than the spelt flour. I also added almost a teaspoon of cardamom to the cinnamon filling, and I sprinkled some cinnamon into the glaze. We loved the way they turned out and will probably repeat that combo. Can’t wait to try the cream cheese version too!

This is my go to cinnamon roll recipe. My family loves them!

I’ve made this several times over the last several months. I like to double the filling, like others have commented. I also like to skip the icing/glaze and put a bit more butter on the top of the rolls and sprinkle cinnamon sugar on top of the butter.

I have been using the same recipe for cinnamon rolls since 2017 when I found it through Pinterest. I have to say that these are my favorite cinnamon rolls ever. Through the years i have made a few modifications to my version, I like to add vanilla to the almond milk and use regular butter.
And the suggestion to add cream cheese icing on top is a game-changer.
Thanks for the great recipe Minimalist Baker.

Thank you for this recipe!
Unfortunately, there wasn’t enough filling so the rolls weren’t very tasty. I will have to double the filling next time.
Ana

I had low expectations but needed a vegan recipe. I was very surprised how light and fluffy these were, and a huge hit with my guests. Thanks for the recipe, now to move on to other recipes on your site.

I love this recipe! I appreciate that it has so little sugar added. Instead of sugar in the filling I make a date paste by soaking dates in hot water during the first rise and purée-ing. It’s delicious& healthier than sugar :)

I made cashew milk in the vitamix. These worked like a dream! So often recipes that are vegan don’t work like the mainstream version comes out. THESE REALLY DID WORK! Give it a try if you haven’t already. I could totally feed these to vegans and omnivores and no one would know. For reference, I am omnivore but I love having delicious vegan recipes for dinners (or in this case breakfast) with my vegan friends.

I used this recipe as a guide but I modified it quite a bit- I used half all purpose flour and half whole wheat pastry flour. I only had half a packet of yeast left so I used that and 1/4 teaspoon of baking powder. I used coconut sugar as the sweetener. The best part though, I baked it with crumbled walnuts on top, and made a glaze from melted coconut oil, raw honey, vanilla bean paste and orange zest. It turned out divine! This is my first time baking in a new house and it was such a great way to make it feel like home. The smell was incredible!

I make these all the time (for holidays and cottage vacations) and they always turn out really good. I don’t melt the butter for my filling as I find it stays where it is suppose to be better.

Love your site, it is my “go to” for vegan baking

It didn’t turn out that fluffy, it was more like in a cakeish bread texture. The taste was delicious, and it was also easy to made. 🥰

LOVE this recipe. I had icing leftover from my daughter’s birthday cake so I thought cinnamon rolls would be a good remedy. I added a bit extra sugar and then brown sugar to the filling but other than that I followed the recipe exactly and it turned out great!!

Forget the third-generation, egg-ladden recipe in my recipe box, this is THE BEST! Don’t skimp on the cinnamon, and use a powerful ground cinnamon for the best flavor. I didn’t do the butter on top since I put icing on top. Delicious!

I used this as a base for King Cake. Took it out of the oven a couple of hours ago and it’s almost gone. Two thumbs way up!

I love love love this recipe!! My sister is vegan, so I’ve been looking for recipes so that she can still enjoy all our family traditions. My grandmother’s cinnamon rolls are a family staple, and we have them every year around Christmas (plus whenever I can get the time and willpower to make them, like a cold dreary February day) so this has made adjusting the recipe for her so easy! I would like to add that for people who aren’t a huge fan of icing but still want a topping for their rolls, we make what we call “cinnamon roll goo.” It’s vegan butter, karo syrup, and brown sugar melted together in the bottom of the pan that you bake the rolls in, so that the rolls soak it up as they bake. Yes, it’s absolutely pure sugar, but it’s so incredibly delicious and means that the rolls stay nice and tender on the bottom, plus keeps them from sticking.

I’ve been using this recipe for years, never gave a single comment, sorry! It’s the easiest and cheapest way to make awesome cinnamon rolls. So cheap I use water instead of vegetal milk and still works! Every single one of my friends loves them. Thank you so much! Greetings from Chile <3

I’m incapable of following any recipe to the letter… the following modifications were delicious so I thought I’d share: 1) I added ground hazelnuts and soaked raisins to the cinnamon filling. 2) I steamed them on the stovetop in cupcake papers instead of baking in the oven. 3) I used lemon juice with powdered sugar instead of almond milk for the glaze. Yummm!

Lesson learned – stick to the recipe. :-) I made these with one big change that unfortunately totally changed the outcome. I used whole wheat Einkhorn flour instead of all purpose flour. The taste was excellent, but the flour resulted in a dry almost crumbly roll. Einkhorn takes time to absorb moisture and to rise, so I’m assuming I used too much flour which after sitting made the dough too dry. They kind of fell apart when eating them. I agree with some of the other comments that they need more filling. I doubled the cinnamon and would probably still use more. My alteration aside, I would definitely make these again, but follow the recipe next time. They were super easy to make and tasted great.

These turned out lovely! I used coconut milk instead of almond milk. For the filling, I used brown sugar and 1/3 cup of unsweetened applesauce instead of vegan butter for a more gooey bun.

I absolutely loved this recipe, the buns came out fluffy and light! Was recommended this particular recipe by a friend, I followed it precisely and they do not disappoint. Will certainly be making for a family brunch one day soon! Ideal for veganuary!

Great way to start the new year, very easy for a novice baker.

I found these cinnamon rolls to be a bit on the bland side. Mine turned out not gooey at all, almost as though there wasn’t enough filling (and I went with the max amount of cinnamon). They visually looked great but weren’t what I hoped for.

Thank you so much! Tasty, soft and the recipe is so straightforward. Perfection!

I love this recipe! I made a batch for Christmas morning and made another batch today. Today I subbed half cake flour because I ran out of all purpose, and I had to add in a few tablespoons of extra oat milk in order to get a good texture. But they turned out great! I subbed light brown sugar for the filling and I always add blitzed walnuts in my fillings and some other spices. Super good.

I loved these cinnamon rolls! We always do cinnamon rolls on Christmas morning, and these- paired with your vegan sausage patties- made for a wonderful Christmas breakfast! I prepped them the night before so that I could just stick them in the oven in the morning. I also used brown sugar instead of cane sugar in the filling, just as a matter of preference. They came out gooey and soft and caramelized! Love them!

This recipe is fail-proof. I used coconut oil, adding it after I let the yeast (active dry yeast, not instant) since I hadn’t read the recipe correctly. I diluted my homemade cashew milk with half water. I added melted coconut oil after I sprinkled the cinnamon sugar filling on since I missed the part of putting it on first. LOL. It seems I did everything wrong, but it came out perfectly beautiful in spite of it.

The only change I did was organic brown sugar with cinnamon. I don’t know how they taste with regular sugar, but my mama was a brown sugar gal, so brown sugar it had to be and they were incredible!!!