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.
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.
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.
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.
Origins of Cinnamon Rolls
Cinnamon rolls are believed to have originated in Sweden in the 1920s. But it wasn’t until the 1950s that they became popular. In Sweden, they’re commonly served for fika, which is a gathering time that includes a cup of coffee or tea. Sweden even has a National Cinnamon Bun Day. We’re on board for that!
FAQs
Can I prep these cinnamon rolls the night before?
Yes. Follow through step 5, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.
Can I use a different type of milk?
Yes. Most milks should work. Find our recipes for homemade dairy-free milks here.
Can I use dry active yeast?
Yes. Use the same measurements and just let it rise longer until almost doubled in size.
Can I use coconut oil instead of vegan butter?
Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
These vegan cinnamon rolls are:
Fluffy
Soft
Sweet
Tender
Cinnamon-y
Easy
& Satisfying
In other words, perfection. Hooray for easy cinnamon rolls, finally!
More Vegan Cinnamon Rolls
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The World’s Easiest Cinnamon Rolls
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)
ICING optional
- Simple Powdered Sugar Glaze (see step 8)
- Vegan Cream Cheese Frosting
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 8×8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.
- 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.
- Best when fresh, though they will keep covered at room temperature for ~2-3 days.
- FREEZING: You can make the rolls up to the point of putting in a baking dish (step 5), and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.
Video
Notes
*YEAST: You can use regular or dry active yeast, but it will require more time to let them rise properly.
*MILK: Most milks should work. Find our recipes for homemade dairy-free milks here.
*GLUTEN-FREE: For gluten-free cinnamon rolls, see this recipe.
*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.
Toni says
Oh my goodness! These are delicious. Thank you thank you. Soft, light, bouncy and utterly yummy! These are going to be the family favourite for life lol
Yay! We’re so glad you and your family enjoyed them, Toni! Thanks so much for the lovely review. xo
Laura says
If I make these in the morning can I leave in fridge all day for the next day or will they rise too much? Thanks!
Hey Laura! That should work well!
Shannon says
Hello!! I have these baking in the oven right now and it smells delicious! I can’t wait to eat them! I used brown sugar in the filling because that is what I have done in the past. Thank you for the recipe! I will make these often!
Yay! We’re excited for you to get to try them, Shannon :) Thank you for sharing! xo
M B says
Hello! I want to try this recipe since it’s eggless. However, I plan to just use regular butter and milk. Will this affect the recipe? (I also have oatmilk and a bar of plant butter which I can use instead if regular diary will cause an issue.)
Dairy butter and milk will work equally well. Enjoy!
M B says
Made them today and they were delicious! Thank you so much for posting this recipe :)
I followed the suggestion of some other comments and used brown sugar in the filling!
We’re so happy to hear you enjoyed the cinnamon rolls! Thank you for your kind words! xo
Lisa W says
I’ve made these twice now, once a single batch and once doubled. They turned out great both times. the only problem I had (both times) were overcrowding in the pan. Used an 8×8 the first time and a 13×9 the second. Both times I had multiple rolls “squished”. Didn’t affect the flavor, just the presentation. Next time I will use more than one pan.
Thank you for sharing your experience, Lisa! We’re glad you enjoyed the taste, but sorry to hear they didn’t look as presentable!
En Pai says
Nothing difficult about making cinnamon rolls. I was making cinnamon raisin rolls by myself at 10 yo! I still make them but with healthier ingredients.
Faith says
I used brown sugar instead for the filling (because we use what we have) and they turned out delicious!! Thank you so much!!! I love finding things I can still eat with all my new borns allergies.
We’re so glad you could have these and that you enjoyed them, Faith! Thank you for sharing! And congratulations on your new addition to the family :)
Tamara Weisz says
Just made these rolls and while they were easy to make, they taste sour and yeasty. I used Fleischman’s instant yeast (fresh, not expired), and it smelled very sour as soon as I put it in the milk mixture – which I assumed was normal. Now, the rolls taste like that smell – super sour. The dough did rise quickly so maybe 1 hour was too long? I’d love to know what I’m missing so I could try again.
Oh no! We’re so sorry that happened, Tamara. It almost sounds like it was a bad/contaminated batch of yeast? Over-proofing the rolls can cause a sour/yeasty taste, but since it smelled very sour as soon as you added the yeast to the milk mixture, it makes more sense to be something off with the yeast itself.
Rachel says
I always wanted to make homemade cinnamon rolls but was too intimidated to try. I made these and they were absolutely perfect! The dough is so light and fluffy and the simple powdered sugar glaze complemented them perfectly! The recipe came together so easily and I wish I would’ve made these sooner! I made on Christmas Eve, put in fridge and then baked Christmas morning and they are the best. Even delicious reheating in oven on low the next day. Thank you so much for such an easy and delicious recipe! So happy to have made these and can’t wait to do it again :).
Yay! We’re so glad you gave the recipe a try and enjoyed the rolls! Thank you for sharing your experience, Rachel! xo
Kimmy says
Would it work to use the dough cycle of my bread machine to prep the dough?
Hmm, we don’t have a bread machine and aren’t certain, but we don’t see any reason it wouldn’t work!
Kimmy says
Easy and delicious!
Yay! Our favorite two descriptors :) We’re so glad you enjoyed these cinnamon rolls, Kimmy! xoxo
Rachel says
I used this recipe for our Christmas Day brunch today (used soy milk instead of almond milk). The cinnamon rolls turned out amazing! So fluffy, tender, and delicious.
Yay! We’re so glad you gave this recipe a try and enjoyed it, Rachel. Thank you for the lovely review and for sharing your modification! We hope you had a wonderful Christmas! xo
Lisa says
Delicious, take it up a notch by adding about 5x the amount of cinnamon, use brown sugar instead of just cane sugar and add a creamy plant milk over the rolls before baking. About a cup or so!
Amazing! Thanks so much for sharing, Lisa! xoxo
April Conner says
I make these every year for awhile now and they turn out great and so delicious, however, this year I used 💯 percent organic einkorn flour and the dough was so sticky and soft that I couldn’t roll them. Tried to knead a bit more and got them rolled out but no way rolling them into tight rolls, it was so floppy they wouldn’t hold together and cooked terribly:( Could it be the flour change? I didn’t do anything else different 🤔
Bummer! We’re so sorry they didn’t work out this time, April. Einkorn does have a different absorbency and will yield a different texture than all-purpose flour, so yes, that likely is the difference.
Jessica Taylor says
Hi! Would it work to leave them in the fridge more than just overnight before baking? Would 36 hours or so be too long?
Hi Jessica, 36 hours might be pushing it (they might get over-proofed). Freezing would be a safer bet! See step 10 for details.
Ruth says
I’m wondering if it would be fine to double the recipe if I need to make a lot! Does it change anything?
Hi Ruth, it should work well to double the recipe and bake in a 9×13-inch pan. Let us know how it goes!
Steph says
We recently went dairy free for one of my children and had to switch from my regular cinnamon roll recipe. I have been pleasantly surprised! I really struggle with the taste of vegan butter, but I don’t feel like it comes through strong in these!
The only substitution I made was brown sugar for white sugar in the filling.
I also use a different frosting recipe, but the rolls were delicious and no one can tell they are vegan!
We’re so glad you and your family enjoy these cinnamon rolls, Steph! Thank you for sharing! xo
Shannon says
Have you tried Country Crock Plant based butter? That is the o ly one i will use.
Kc says
I thought I read in this recipe using stick vegan butter vs tub. Now I cannot find it. I have been to 10 stores and cannot find the stick vegan butter. Will it work with the tub version?
Bummer on it being so difficult to find! We’ve only tried with the buttery sticks and do think they probably work best here, but if you can only find the tub version, we still think it’s worth a try!
Becky says
Is Imperial an accidental vegan stick butter?
We haven’t used that brand, but based on the ingredients, it does kind of look like that!
Rachel says
I used Earth Balance in the red tub and they came out perfect!
Lori says
This recipe is truly amazing!! I sub sugar for granulated monk fruit and they come out perfect!!
Amazing! Thanks so much for sharing your experience, Lori! xo
Kelsey says
Hi – once baked, can I freeze them if I’m not using until less than 40 hours? I haven’t frosted yet.
Thanks!
Yes, you can! The texture is best when freshly baked, but they will still be delicious after freezing :)
Larisa says
After my 1st proofing when I uncovered it it smelled VERY vinegar-y??? And still slightly like vinegar after baking? I proofed it covered in my oven with the oven light on, could that be why? Is it safe to eat?
Hmm, that is odd! It definitely sounds like something went wrong. How long did you let it proof? It sounds like it got over-proofed, which could happen if the temperature was too warm while proofing.
Allie says
Used soy milk and Earth Balance sticks, everything came out great! I overmixed, but that one’s on me. 😅 For the top, I used a combo of soy and oat milk to cut that soy taste. Oh, and about a tsp of Better Than cream cheese mixed in because it was all I had!
Easy-peasy and delicious
Yay! We’re so glad it was (mostly) a success. Thanks so much for sharing your experience, Allie! xo
Valerie says
Would gluten free flour work in place of the all purpose? I have a gluten free flour from Bob’s Red Mill.
Hi Valerie, unfortunately it won’t work well as a 1-1 substitute here, but we have a gluten-free cinnamon roll recipe!
Eva says
can i bake the rolls in heavy cream to yield a softer/pillowy result?
Hi Eva, We’ve never tried that, but have heard it can make cinnamon rolls more soft and pillowy! Let us know if you try it out!
isa colon says
i loved the recipe! my boyfriends father is vegan and can’t usually have any of the things i, very constantly, bake for them. This recipe taste great and he was happily surprised that he was able to enjoy it. 10/10 Thank you!
Yay! We’re so glad he got to have these and that you enjoyed them, too. Thank you for sharing, Isa! xo
Natalie Taylor says
Can you cut the rolls in half to make ‘mini’ rolls? How long would you bake?
That should work! We would say probably 15-20 minutes. Let us know if you do some experimenting!
Srishti says
I’ve made these a few times now and they turned out perfect every time! Thank you for sharing the recipe!!
We’re so glad you’ve had success with this recipe, Srishti! Thank you for sharing your experience! xo
Lorie says
I have a question! What can I substitute for baking powder? My husband is allergic. Also, how would I edit the rest of the recipe if I wanted to substitute the vegan condensed milk for an egg?
Hi Lorie, we’re wondering if you might have meant to comment on a different recipe? This one doesn’t contain baking powder or vegan condensed milk.
Philip May says
Hi,
I made these at home, and I really enjoyed them! I have a question: can I make the dough and let it rest overnight before baking, or do I need to make everything at the same time? I’m considering making these with my students, but I think it will take two periods for them to complete the project. Please let me know what you think, and thanks again :)
We’re so glad you enjoyed these cinnamon rolls, Philip! Thank you for letting us know! You can definitely let them rise overnight in the refrigerator. Follow through step 5, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot. We hope your students have fun making them!
Jade says
Can I use normal all purpose flour?
Hi Jade, you could, but unbleached provides the best texture here!
Jenny says
Can I use margarine instead of vegan butter? I know it’s not as delicious or healthy but that’s what I have.
Hey Jenny, we think it should work. Another reader has had success using margarine. Hope you enjoy. xo
Elizabeth Heiland says
I wonder if you can use olive oil instead of butter or just no butter or oil
Rute says
Just made these. Easy recipe to follow and they’re absolutely delicious.
We’re so glad you enjoyed them, Rute! Thanks so much for sharing!
Ana says
I just made them, no modifications – THEY ARE AMAZING! I had three… I will make them again!
YAY! We’re so glad you enjoy the recipe exactly as written, Ana. Thank you for sharing! xo
Shar says
I just took these out of the oven less than an hour ago. I also made the vegan cream cheese topping. I’ve had two and my husband had three. I think these might be the best cinnamon rolls I’ve ever had in my whole entire life. They’re so soft, flavorful and perfect. They were also so easy to make.
Whoop! We feel honored that these have been your favorite cinnamon rolls. We’re so glad you found the recipe and enjoy it so much, Shar! Thank you for sharing! xo
Kelsey Krigstein says
I’m planning to make these the morning of a party ~ make them in the morning without baking them, and then bring them to a party 12 hours later to put them in the oven there. How do you recommend I store them in the intermediate period before baking?
Thank you! These look so delicious!
Hey Kelsey! Follow through step 5, then refrigerate until the party and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot. Hope this helps! xo
Nicole says
Amazing! Easy and delicious. Gobbled up fast. My skeptical non-vegan husband said “those are exactly what cinnamon rolls should taste like.”
Whoop! We’re so glad these didn’t last long in your house :) Thank you for the wonderful review, Nicole! xo
Aditi says
Just made these, turned out delicious! I used non-vegan butter and soy milk. Thanks for the great recipe :))
Thank you for the lovely review, Aditi! We’re so glad you enjoy the cinnamon rolls! xo
Chelsea says
Made these today and they were really easy and turned out awesome! I used honey in place of cane sugar in the dough and for the filling I used a mixture of 50/50 brown sugar and granulated monk fruit sweetener. Thanks for this recipe!
Amazing! Thanks so much for sharing your experience and modifications, Chelsea! xo
chris kwint says
I made these yesterday, they were so lovely. What size rectangle do you roll the dough out to please? Think mine was too long and narrow!
We’re so glad you enjoyed the cinnamon rolls, Chris! The rectangle should be ~18-20 inches wide and ~12-14 inches long. Hope this helps!
Chris Kwint says
thank you so much. Have told all my friends here in the UK about your site. I used Stork block “butter” which is vegan and oatmilk
Aw, we love it! Thanks so much for sharing, Chris!
Zoe says
My whole family, me included, have tons of allergies, and this simple, vegan recipe is perfect! Its so simple, and delicious! And (arguably the best part), it doesn’t involve tons of dishes! My biggest secret add-in is maple syrup and pumpkin pie spice, it makes the recipe soso good!
We’re so glad this recipe meets the needs of you and your family, Zoe. Your additions sound wonderful! Thanks so much for sharing! xo
Sue says
I was looking for a milk-free cinnamon roll recipe. This one worked great! I did use real butter in the dough, and to brush on the top. However, for the filling I used apple butter (no butter in it, just apple puree). Extra creamy at milk worked fine in the dough. For the glaze, I used confectioner’s sugar, more oat milk, and a butter/vanilla flavoring. The apple butter helped keep the rolls very moist. Will make again and will probably experiment with other flavors in the filling, such as toasted ground pecans. Thanks!
Yum, your apple butter variation sounds amazing, Sue! Thanks so much for sharing! xo
Rachel says
I’ll be honest, I was skeptical that these would be any good—mostly because I’ve worked so hard in the past with ALLLLL the ingredients to create amazing cinnamon rolls. So no dairy?? How could it be?? But I have to say they turned out amazing! And they aren’t too rich or too sweet—just delicious. I used country crock plant butter and almond milk. And doubled the batch for my 9×13 pan. I’ll definitely make them again! So easy! Surprisingly fluffy!! Thank you!
Wow! We’re SO glad you enjoyed them, Rachel! Thank you so much for the lovely review. xo
Kristin says
Could I pour oatmilk on top of the cinnamon rolls before baking them like other recipes?
We haven’t tried that and aren’t sure if it would work, but let us know if you do some experimenting!
Marion says
I’ve just made these for the goûter, and they were a huge success. Five children, so I doubled the recipe and made one plate with cinnamon/pecans, and one with nocciolatta/chocolate chips. I preferred cinnamon, but the little ones loved chocolate :) The dough was very easy to make, very short kneading time, and then it was easy to work and roll/flatten (I feared it would be sticky, but wasn’t).
My only hesitation was yeast; here in France things are a bit différent. I settled for a mix (two bags of ‘levure chimique’ and one of ‘levure de boulanger’) and it turned out alright!
Thanks for the recipe and the narrative, which helped me overcome my fears of the big intimidating cinnamon roll!
Yay! We’re so happy to have been able to help you overcome your fear of making cinnamon rolls. Thank you for sharing your experience, Marion! xo
Karen says
Nature’s Balance butter is NOT 100PERCENT VEGAN. As it has Lactose added which is a animal product!! If you are allergic to dairy or just want 100 percent vegan DO NOT USE!!
CADIA is 100 percent Vegan!!
Hi Karen, we aren’t familiar with Nature’s Balance…perhaps you’re referring to our mention of Earth Balance? The Earth Balance buttery sticks we get say vegan and dairy-free on them and do not contain lactose. We’re curious where you’re seeing lactose or perhaps you’re looking at a different product?
Anne-Marie McMahon says
These turned out beautifully, and looked very impressive for a Christmas brunch! I used lactose free milk, regular butter, brown sugar for the inside filling, and regular granulated sugar for the dough.
Yay! We’re so glad you had success with the recipe, Anne-Marie. Thank you for sharing your experience! xo
Isabel says
Instructions not detailed enough
Would you mind sharing how we could improve? Are there certain steps that felt unclear?
LAUREN BREWER says
Hello! Can I use my bread maker to make the dough?
Hi Lauren, we haven’t tested that, but another reader reported success!
Kate says
This looks fantastic and something that I could easily make for my family which includes a dairy allergy kiddo. Have you ever tried using a stand mixer for these including a dough hook for kneading? I’m wondering if this could be used for step 3 rather than doing it by hand. Thanks in advance!
Hey Kate! You could definitely use a stand mixer with a dough hook!
Odie says
The best cinnamon roll recipe I’ve made – including before I went vegan! Dough is simple but flavourful & serves as a perfect base for the filling. Easy-to-follow and turned out amazing! I hardy ever leave reviews on recipes – but I’ve made these three times this week alone, and it would be a disservice to anybody looking for a great recipe if I didn’t share my thoughts.
For reference if anybody making these, I used unsweetened Earth’s Own almond milk and the Becel plant based margarine.
Amazing! We’re so glad you’re enjoying them, Odie! Thanks so much for the lovely review. xo
Kristin Damiani says
Turned out better than I expected
Whoop! Thanks for sharing, Kristin!
Sophia says
So so yummy. Couldn’t even tell they’re vegan. I baked them for an extra 10-15 minutes because I was worried they weren’t going to be done. It ended up well and it was delicious.
Thank you for sharing your experience, Sophia! We’re so glad you enjoy the cinnamon rolls! xo
Jewel says
I originally found this recipe years ago when I was plant based. Made it plant based and then I started consuming dairy products again and made them with dairy. This recipe is good either way. I make it with unsalted butter and I’ve also made it with I can’t believe it’s not butter , the dairy version and vegan version. This recipe does not disappoint either way. My entire family raves about these all year long as I only make them for the holidays. My family will even come over early on Thanksgiving for them!
Amazing! We’re so glad you and your family love these cinnamon rolls. Thank you for sharing your experience making it both ways! xo
Amber Myers says
Can you make the dough ahead of time and refrigerate overnight to be baked the next morning?
Yes! Follow through step 5, then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.
Kavita S says
Can you use whole wheat instead of all purpose flour? Also instead of yeast, will baking soda/powder work?
Thanks!!
Hey Kavita! Whole wheat will yield a drier cinnamon roll and this recipe needs yeast to work. Baking soda/powder will make them more like a biscuit. Hope this helps!
Sana says
Hi! Is it possible to use non vegan ingredients like the butter and milk for this recipe? Would the same measurements work?
Yes, that will work! Use the same measurements.
Nerissa says
I have just made these and the flavour was great! Unfortunately the pastry wasn’t fluffy at all. I wonder if I may have over-kneaded it or if perhaps it was the yeast I used. Or, perhaps I put the yeast in when the milk was too hot and I killed it. My kids still loved them! Will try again soon.
So glad the flavor was great, Nerissa! It sounds like the yeast might not have bloomed. If the yeast works properly it should look foamy after its been in the warm milk for about 10 minutes. If it doesn’t it’s best to start over! Let us know if you try it again!
Nerissa says
Thank you! I made them again today and they were fantastic – much bigger and fluffier! I tried a different yeast to be safe and added the sure just after as I read somewhere that this helps ‘feed’ it. I still need to work on my rolling and sizing to get them even but overall I am very happy 😊
Yay! We’re so glad they turned out better this time. Thank you for the update, Nerissa! xo
Susan says
Will it work for me to bake them and then freeze them
Rather than freezing them unbaked as you suggest ?
Hi Susan, Hm, we think so! We’ve only tested freezing before baking though.
Melissa Hoffman says
My children and my husband really enjoys these ever time I make them. I do have to double batch them. They can not get enough of them. The far best recipe I have ever had. Easy to readand make. Ive tried them with Carmel and pecan on the inside and they are fantastic!! Will continue to make these for my family. Thank you
Those fillings sound incredible, Melissa! We’re so glad these are a hit in your household. Thank you for sharing! xo
Regina says
Hi- I love your recipes but tried this one followed the recipe exactly and the dough was way too sticky and I ended up throwing it away because it stuck to the floured surface too badly. Any suggestions?
Oh no! We’re so sorry you had a negative experience with it, Regina! It sounds like it had too little flour or too much almond milk for some reason. Did you adjust the number of servings, by chance? Sometimes things can get a little wonky when that happens. Or are you in an especially humid climate?
Victoria says
The best cinnamon roll!
We’re so glad you enjoyed them, Victoria! xo
Jim says
I am vegan and made these, I used WAYYYY more cinnamon than u put cause i like them rly flavourful and a little spicy haha. Didn’t bother with icing and they were lovely. My friend had one warm with custard and said it was nice. Good recipe, about to make it again!
Lovely! Thank you for sharing, Jim!