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.
ninabean says
Well I spent the last hour trying to get the yeast to activate. 1st attemp followed directions using coconut oil.. Maybe the mixture was too hot and killed the yeast. 2nd attempt followed directions using coconut oil. Very careful that the milk wasn’t too hot. Still didn’t activate. This time I’m heating milk alone …. Will let you know.
ninabean says
Well that was a fail . not sure what went wrong. I’m out of yeast now so my babies are not going to wake up to warm cinnamon rolls for breakfast.
suze says
Amazing recipe, thank you! Love your website. Exceptional!
Thanks Suze!! xo
Kiki says
Made them today and didn’t even had time to take the picture as they were eaten so quickly! Been waiting to post a question but then from one of the comments I understood that I’ve made a mistake myself! I was so preoccupied about replacing Earth Balance (we don’t have it here and I didn’t want to use a random hydrogenated margerine) that I didn’t notice that it was divided. I’ve replaced it with half a cup of coconut oil and applesauce and the dough same out so liquidy and sticky that while kneading I had to add a lot more flour. Despite that, they came out great, very breadlike, with a nice crust and soft inside. So I don’t know if the reason for stickiness was my use of applesauce or just the fact that I’ve added to much of it, but I’ll definitely make them again!
Lisa says
So glad I can eat gluten. Good stuff. Food of the gods! Your rolls will be Sunday’s breakie. Thanks.
Deryn @ Running on Real Food says
Woah! I was not expecting such short ingredient list at the end of that post!! They’re even vegan! Weekend project? I think so.
Vanessa says
I made these to bring in to work for morning tea, I was a bit hesitant that they wouldn’t get eaten because they all know I’m vegan and accurately assumed that the cinnamon rolls would be vegan, but I’m guessing by the almost empty container (and the people dropping by my desk to say how good they are and asking for the recipe) that they are a hit! So happy, Thank you for yet another fabulous, easy recipe.
Kosmitka says
Thank you! Love it! xox
Rachel says
Easy and DELICIOUS! Thank you.
Richard says
Did you mean rapeseed oil, not grapeseed oil?
Richard
Nope, grape seed.
Carla says
I’m a first-time baker who just tried these and they’re delicious. I wouldn’t describe them as fluffy though–and I didn’t use all 3 cups of flour as I found that to be too much for the suggested liquid amount (I used what I had in my fridge, 2% milk, and scalded it). The dough was very pliable but not sticky. Perhaps that’s why they weren’t fluffy? This is my first baked good ever so I’m definitely learning. Thanks very much for this simple, easy to follow recipe. I’ll continue to use the site for recipe ideas.
Jayne says
I tried this recipe today and they came out AWFUL. I didn’t have any Earth Balance so I used coconut oil. Maybe this was my first mistake? When I started adding the flour, it seemed like the recipe called for TOO MUCH flour. My dough was very dry and flaky. I added a little more almond milk, but it didn’t help all that much. Also, I used a gluten-free flour… perhaps my second mistake… because I can not eat all-purpose (it has malted barley in it- at least the stuff we have in the house does. And I have allergies!). I followed the directions exactly and when I pulled these babies out of the oven, they were swimming in a sea of oil… like all the moisture drained out of them and pooled at the bottom of the dish. The rolls themselves are super-dense and hard. They are dry and flavorless. Icing can’t save them. :( I may try this recipe again, but with a different type of flour… and maybe less flour. I have yet to have any success at vegan baking. Everything I’ve tried to make (bread, cupcakes, cake….) all comes out very dense, yet somehow undercooked. It doesn’t seem to matter what type of flour I use. I’m wondering if there’s something wrong with my oven, if I’m doing something fundamentally wrong, of if my expectations of delicious vegan baked goods are too high. :(
Yeah, making all those substitutions is definitely where you went wrong. Sorry, but next time try and stay closer to the recipe for a better result.
Lisa says
I made these today and they were the best ever! I hate to say it but something’s you can’t make gluten free. This is one of them. I used organic milk and organic butter and let me tell you they were delicious. Sorry. Best part is the no kneading. I have more elaborate recipes calling for French method but these are too easy. Try them anyway for your family I am sure if you can’t enjoy at least you can please others.
Linda P. says
It’s not the coconut oil that caused the problem. Perhaps it’s the other substitutions? I used coconut oil, and mine came out with the perfect texture. I even used it before sprinkling on the sugar/cinnamon blend, although I used less than the recipe specified for the vegan butter. I just brushed the coconut oil on the dough that had been rolled into a rectangle until it covered the rectangle and then sprinkled on the sugar/cinnamon mixture. My husband is in the other room, eating his third one.
Linda P. says
My prior comment was in reply to Jayne’s concern about the coconut oil. For some reason, it didn’t appear underneath her comment.
Brian Dallas says
Maybe you can clarify. In your recipe, it calls for 30 minutes of prep time, but it takes an hour for the dough to rise? Shouldn’t that be included in your time? It makes it pretty deceiving.
Brian, that’s a good point. I usually only count prep time as ‘hands on’ prep, but I’ll note that in the recipe. Thanks!
Aimee says
thanks for the recipe! I cant wait to make them tonight. Im a baker but have always been scared of these! BTW, the complaints make me laugh. Thanks for offering up a great recipe that is FREE to the public. No complaints from me!!!!
Alyssa says
Would whole wheat pastry flour work in place of the all-purpose flour?
Yes! They will taste a little more hearty, if you know what I mean, but it should be totally fine!
Rosie says
I also WW (pastry) flour, but unfortunately my cinnamon rolls did not turn out so well. I had dough “issues”. I’ve made cinnamon rolls many times using pre-made WW dough from Whole Foods and they have that wonderful soft doughy cinnabon-y consistency (no almond milk or butter added to the dough). These were pretty dense and dry – definitely not “fluffy”. :(
Hm, not sure what exactly went wrong in that case. Next time, if you’re up for it, try mixing all purpose, whole wheat pastry and maybe even a little spelt (which is supposedly better for you) for a better texture. Hope that helps, Rosie!
BJ Swanson says
I live in a remote part of Tanzania, Africa where ingredients for such things as cinnamon rolls can be a problem to get your hands on. I have just tried your recipe, and they turned out amazingly well! Thank you for this simple recipe…it will definitely be going in my recipe book. Absolutely delicious……a real winner!
Thanks BJ! Glad you were able to make the recipes despite having trouble finding the ingredients. Cheers!
Max says
Tried making them with regular sweat cream butter and whole milk. They turned out great but a little dry on the outsides. Next time I will try adding a little more milk and use about 1/4 cup less flour. And maybe just a touch more sugar and cinnamon than I had used. Amazing recipe though!
Bernadette says
Dear Dana,
I just wanted to say thank you so much for sharing. I just made two batches of these in one day and they are truly SO simple and SO delicious. I definitely foresee these cinnamon rolls bringing my family together at the kitchen table on birthdays, weekends, and holiday mornings where we will undoubtedly exchange laughter and love. I hope you know the wonderful memories you create!
Bernadette
Ah, thanks Bernadette! Thanks SO much for sharing. So glad you and your family and friends are enjoying the rolls so much. Cheers!
Ashley says
Hi! Maybe I missed something, but I think it would be nice to add the hour of rising time to the total cook time you have listed. At first I thought I would have cinnamon rolls within an hour, but then saw I needed to factor in another hour of rising time. These babies seem worth the wait, though–thanks for the recipe!
Rachel says
These were wonderful! My non-vegan grandma even said they tasted like the cinnamon rolls her mom used to make, which is a HUGE compliment! Thank you :)
Tanya says
These were good. I did make a few changes though…just to see if they would have more flavor. I added 1t. of vanilla to the dough, used Brown sugar mixed with cinnamon instead of white in the middle, and added 1t. of maple flavoring to the powdered sugar glaze for the top. Oh, I also added some chopped walnuts to the top. They were a success…my kids and husband devoured them. This was my first time making them from scratch…they were easier than baking cookies, or banana bread! Good recipe!
Suzy says
you’ve put down the wrong temperature for the oven. its supposed to be 350 fahrenheit not degrees. If it was degrees, it would have been a lower number. messed up my cinnamon roll, what a waste of ingredients.
Suzy! Sorry, for the confusion. I shouldn’t have assumed everyone knew it was in Fahrenheit. In addition for future reference, every recipe on our site that mentions an oven temperature will be in Fahrenheit, as we live in the U.S. Hope that helps!
GrammarPolice says
Suzy, you don’t make any sense. It’s degrees whether it’s F or C… And if you’re anywhere outside the US, I doubt your oven goes to 350 degrees Celsius! (That would be 662 degrees F!!!)
Cari says
Would it be possible to use self raising flour as opposed to normal four and yeast?
Molly says
If making for the next day, do I allow them to rise a little more before putting them in the fridge as you do while preheating the oven? Or should I put them in the fridge after covering with plastic wrap and then do the second slight rise the next morning? Girls weekend in a few weeks and thinking of bringing these. Thank you!
Hi Molly, if prepping these the night before, 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.
Kelly says
I tried these today after not having cinnamon rolls for 6 months due to my little one being dairy free….that were simply amazing and I’m loving the other recipes on your site. I am not a vegan, so for them to taste good to me…they must be amazing!!!
Ah, thanks Kelly! So glad you enjoyed them!! xo
Shelly says
Awesome recipe! I would love to make it in my home. I like sweet food and I like to know about the sweet food recipe.
D says
I really want to make these! But I was wondering if I could replace the sugar with xylitol or stevia. Or could I just omit the sugar entirely?
Mark says
It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.
Anya says
These were simple to make and very tasty.
Thea says
Heyyyyy! I freakin LOVE this recipe!!!!! BUT, I just learned that I am gluten intolerant and I was wondering if there is any way to make it gluten free? Like substitute the flour for something else? Any recommendations?
P.S. You guys are AWESOME!
Hi Thea, here’s our gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Annie says
What is the recipe for the frosting! I don’t know what concentrations of almond milk and sugar to use! thanks! :)
I think I used about 1.5 cups powdered sugar, 1 Tbsp melted vegan butter and a splash almond milk. Add more powdered sugar to thicken and more almond milk to thin. Hope that helps!
Nareswari says
Your recipe seems very delicious. I wonder if i can replace almond milk with soymilk.. Have you tried this combination? Also,can i use bread flour instead of all purpose flour?
Miranda says
I used original coconut milk and they turned out fluffy and great. Typically, when i’m baking sweets, i only pay slight attention to the milk i add and it always turns out about the same with only a slight change in taste. Of course, if you’re baking something that won’t taste good with vanilla, you don’t want vanilla flavored milk… so within reason you can use whatever milk you have. Just pay attention to how sweet it is. :)
Sharon says
I made these today and they are so easy to make.. if I can manage it anyone can! They are delicious and I can’t wait to try all your vegan recipes. Thank you for showing me that there are LOADS of nice things I can enjoy on a vegan diet!
Ramah says
I absolutely love cinnamon rolls but have always been intimidated by the process. I made these last night with my 8 yr olds help and they were fantastic. Thank you so much for the recipe.
Ariel says
just made these and they’re baking in the oven!! They smell delicious!!
Lali H says
I love Love LOVE this recipe! Absolutely delicious!! Made them a second time this morning and added cranberries. Yummm!
Cmdr Sweetpotato says
I had good results, and I liked the way they turned out, but I have one suggestion: although you mention that the Earth Balance is divided, and then detail it in the methods, it would be more consistent to list those measurements in the ingredient list as you do with the sugar. I am mostly to blame for this, but I did roll out of bed and start baking, adding ALL the Earth Balance into the dough at once. I read the recipe through when I found it, and again when I started baking, but my early morning addled brain could not conceive of how much fat was going in all at once. Yes, my innate inner-baker was raising an eyebrow, but the rest of my brain was too asleep to really think it through.
Just a suggestion.
sandyVienna says
since i am vegan, i am treating my boyfriend a lot with fresh bakery. we really love your recipes a lot, today i will make the cinnamon roles and bake them fresh for breakfast tomorrow.
sandyVienna says
guess what, we got visitors late at night and so i baked the prepared rolls already midnight – everybody was amazed with them. so i made another pan of them for today’s breakfast; and yes, they are gone also already… thank you so much for the quick and easy recipe how to show off my baking skills :)
Magda says
They didn’t turn out fluffy but had hard outside. However, they were sooooo delicious :)
Sammi says
Will it affect they way they turn out if you were to use normal butter?
I don’t think so, but check the comments as I think people have had success doing so!
Neel Mohabeer says
I made these with whole milk and sweet cream butter they came out great!
Hungry says
Will these freeze?
You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown.
Amber says
The recipe calls for 3 cups all purpose flour. Can you substitute equal parts GF flour? Thanks!
It doesn’t work that simply with cinnamon rolls. They’re a little more tricky to make GF. I would honestly recommend checking out a GF-specialty blog for their recipe OR just giving it a shot! If you do, let me know how it goes!
Jerri says
You should put an asterisk up with the Almond Milk on the ingredients list. I made the mistake of using dairy milk and after reading the baking instructions I noticed your note. I could have easily scalded the milk but didn’t know I had to. My rolls ate headed for the oven although not as doubled in size as I would have liked. Thanks for the recipe.
Lucy says
For the person who asked how much yeast in a packet, I used 2tsp active dried yeast and it worked out well.
Laura says
Hi, I want to try these out tomorrow and was wondering if I could make the dough mixture tonight to allow to rise then maybe store in the fridge after the hour until the morning then finish making them.
Should that be fine? or should I store it a different way?
Thank you in advance!:) can’t wait to try them! I’m super excited!! haha
Katie says
Hey there, I put mine in the fridge the night before baking and let them rise about thirty minutes while the oven was preheating. They turned out beautifully! However, I was short on time and next time I would let them rise a little longer, maybe an hour.
malc says
now off to make me some medicated vegan rolls :)
K. Rayne says
These are fabulous. Though I did not use vegan products, they turned out amazing. This recipe gave me my best cinnamon rolls yet. These rolls were good fresh out of the oven as well as the next day.
This is my go-to recipe for cinnamon rolls now.
Many thanks!
Yay! so glad you enjoyed them.
Alison says
I found this recipe (and blog) on Pinterest, and wahoo! These rolls were great! In case anyone finds this useful, I made these with 100% whole wheat flour (sifted to get some of the extra bran out), coconut milk, and dairy butter. Personally, I like my cinnamon rolls ooey gooey, and the whole wheat dough could have taken twice the swirl filling, but I didn’t think of it at the time. When I get more AP flour, I’ll be making these again probably 50/50 AP/WW or 75/25 AP/WW because CINNAMON ROLL DECADENCE. I’ll also try coconut oil instead of butter. Once the rolls were set up in their pan, I put them in the fridge overnight and they came out wonderfully.
Deb says
Thanks for the fridge tip! I’m making these for Christmas morning. I’m thinking about making a pumpkin pie-ish filling, nutmeg & cinnamon in the dough, and a homemade cream cheese frosting. They won’t be gluten free, but I’ll sit through pain for some amazing rolls!!!
Lovely! Good luck, Deb!
Natalie says
This recipe is seriously life changing, I’m going to be making these all the time now. THANK YOU!
yay! so glad you enjoyed them, Natalie! Thanks for sharing!
Hannah says
I absolutely love cinnamon rolls! Since I’m too lazy to make them myself, I always buy store brought cinnamon rolls :) It looks like I’ll have this recipe soon, just wondering, do we really have to use almond milk? Can you just use soya milk or low fat milk? Will it make a big difference? Thanks!
Either of those milks should work!
Tina Piaquadio says
This recipe calls for 1 packet of instant yeast, but I have a package of it equaling 1 pound. Can you tell me what that 1 packet would measure out to? I’m really looking forward to making this, and I’m attempting it with gluten free flour too!
Megan says
1 packet of yeast would be 2 1/4 tsp
Eleri says
Did you end up making these with gluten free flour? I really want to try but I’m nervous about which flours/ all purpose blend to use! If you made them, may I ask how you made them gluten free, and how they turned out? Thanks!
Hi Eleri, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Nicole says
Just make sure you are using baking yeast, not nutritional yeast. I don’t think baking yeast comes in 1 pound packages.
Janis says
Actually, I buy my yeast for baking in bulk 2 lb packages at time. I bake a ton using yeast and its so much cheaper in bulk!
Tori says
These look delicious! Think I’m going to try making them this week. Do you think spelt flour or whole wheat pastry flour would work as substitutes for the all purpose flour in this recipe? Thanks!
Yes! I used half whole wheat pastry and half unbleached all purpose. But i suspect you could sub spelt for the AP. Good luck! Hope that helps.
Jenny says
I live in a small town where vegan butter isn’t really available. Would using regular butter affect the recipe?
It would work fine!
Tiffany says
I thought my son was exaggerating when he bit into the soft, sweet bun and said with wide eyes and a little jig “MMMMMMM…..” but I bit into mine and did THE SAME THING!
My favorite recipes are ones that are forgiving and relaxed and that is usually determined when I can substitute, forget, or alter the recipe to my needs as needed and this RECIPE FITS THE BILL!!!!
It has become one of my favorite recipes, it now will love forever among the generations to come!
I like to use a combination of wheat, coconut, amaranth, buckwheat, and sweet sorghum flours in my baking. And my flour mixture worked perfectly in this recipe both in texture and taste. But I only added about 2 cups of the flour and baked it for only 15 minutes and it was WONDERFUL!!!
Rita Ram says
I made them this weekend! and my boyfriend absolutely loves it – the only thing i didn’t do was add all the flour – how much difference does that make?
Emma says
My dough hasn’t risen! I went ahead to the next step and rolled into shape because I want to give them to my husband tomorrow morning as a birthday breakfast but I’m concerned about the lack of rise. Should I leave the rolls overnight to see if they rise, or go ahead and bake tonight? Help!
Tina Piaquadio says
I can’t wait to make these. What is your opinion on supplementing the sugar with stevia, honey, or agave?
I would say you could use honey or agave in the dough, and for the filling, maybe a stevia/honey blend? Hope that helps!
Tina Piaquadio says
Thanks, very helpful! What’s your opinion (if you’ve tried it) on the King Arthur glazing sugar? I just ordered some because it looks like a quick simple way to make icing, and it’s gluten free and vegan, which is what I need.
andrew says
so many thank you’s! i just made with my three children, ages 8, 6, and 3.
1,000,000 thank you’s – wonderful!
Camarra S. says
I made these for a friend of mine and they were delicious. Only thing is the tops of the rolls all came out hard. I make regular cinnamon rolls all the time and this has never happened. But I’m wondering if this is some what normal for vegan cinnamon rolls?
It’s not! Not sure what went wrong.
Laura says
These were so easy to make and tasted amazing!! I used normal milk and butter and they turned out just as good! I also put pink icing on mine using egg white, lemon juice and icing sugar, definitely making these again!
Thanks!
Yatta says
I just made these and they are awesome!!! I will admit that I didn’t use Earth Balance …. not because I wouldn’t have, but because I didn’t have any on hand and I decided to make these at the last minute. I used butter and made the icing with powdered sugar, almond milk, and a touch of vanilla. The butter was the only change I made and I’d bet that if I’d used Earth Balance, they’d be just as amazing!
Yay! So glad you enjoyed them, Yatta! Thanks for sharing!
Erika says
This looks fantastic! The only thing that makes me cringe as a baker is that the salt and sugar are mixed directly into the yeast. Salt inhibits yeast reproduction, and the sugar could get the yeast to overreact and eat through things too quickly. :P
Honestly though, this recipe looks absolutely amazing.
Sidney says
I am not a vegan, but I do enjoy the wholesome goodness of vegan treats! I made this recipe today, and my friends loved it! they couldnt stop eating them and couldnt even tell the difference! since I am not a vegan, i dont have vegan butter, so instead I used coconut oil and it worked perfectly! I probably could’ve added more salt to the dough though.
I also made frosting with almond milk, powdered sugar, and a TINY bit of apple cider vinegar to get the desired “tang” as if I had used cream cheese.
lovelovelove this recipe!!!
Laura says
These were delicious! I have four children and two of them are allergic to milk, eggs, and nuts. It was so nice to make this (I subbed soy milk for almond) and let the whole family enjoy them. Thank you for this recipe! Btw, I started them in a bread maker which made it easy and they rose so big.
Jordan says
I can’t wait to make these on Saturday!!! Do you know how much yeast was in your packet? They only sell very large bags of yeast where I live so I need to measure :)
Laura says
I just made these today. I looked it up online and used what I found. One packet = 2.25 teaspoons yeast.
I believe 2 1/4 tsp. But google that to check!
doug king says
I either killed the yeast (followed the directions, really ;) )
or rolled them the wrong way
but they didn’t rise to suit me and look the way yours do :(
but I’m sure they will taste as good! lol
Pricilla says
Maybe a stupid question…but do you leave th3 platic wrap on when you bake? I have heard of people doing this with aluminum foil on top, but I am just not sure.
Nope! Take it off.
Gwenna says
I just made these using coconut milk instead of almond milk and they turned out perfect! So delicious.
Gwenna says
Oh, and if anyone wants the English measurements then I will post them. I did all the conversions. :)
Jason says
Vegan, yes. But let’s not worry about the whopping 37g of carbs. I guess it’s okay to hammer your pancreas as long as it’s vegan, right?
Jason, I didn’t say this recipe was “healthy.” It’s still a cinnamon roll.
Jason says
You need to get straight to the point and put the recipe within 1 page of the top. Too much other junk on the page.
This is our blog and we format it how we wish! But thanks for the feedback.
Laura says
I just wanted to say I like the format! That’s what’s nice about blogs, some pics and writing along with the recipe :) plus, it’s very clear where the recipe starts. You’re doing a fab job and I can’t wait to make these
Thanks Laura :D Appreciate the feedback!
Sarah says
I can’t wait to try this recipe! But isn’t white sugar not vegan because it is prossed through animal bones? Can I use raw cane sugar instead?
Sarah says
I went for it any ways and they tired out soo good! I had to add that extra o because they were that good. My boyfriend who has yet like any of the vegan things I have made for him loved these, he wiped his plate clean. And they were easy too. Thanks Dana!
Yay! So glad you enjoyed them, Sarah! Thanks for sharing.
Absolutely.
Simon-Luc says
Hello! I’m waiting for the dough to rise as I type here… I’m a little concerned because the dough came together with a whole cup of flour less than the recipe asks for. I’ll see how they turn out but I’m wondering if that is normal.
Simon-Luc says
Reporting back… They turned out great! I also saw your earlier comment about the flour so that’s taken care of.
I found that the thickness of each pastry is important. It really has to be 1.5-2 inches thick, otherwise it will be kinda tough because it cooked faster.
Super easy, super delicious.
Emily says
I am allergic to Almonds, and not a huge fan of soy milk. Could I use quinoa milk in this recipe?
Emily says
Great recipe, came together really nicely. Just have to wait to get these out the oven…!
Grayson says
Not vegan if they contain yeast.
I disagree.
joe says
Yeast is a single-celled organism that’s classified as a fungus, which makes it 100 percent vegan friendly.
1000000000000000000000000000000000%vegan
Leslie says
I LOOOOOVED these. Thanks so much for the recipe! My toddler daughter has a ton of food allergies so she has never had cinnamon rolls. I substituted soy milk for the almond milk due to her allergies but otherwise I used the recipe exactly. They turned out so, so, so good.
Yay! So glad you and your family enjoyed them, Leslie! Thanks for sharing!
Melissa Lang says
These came out perfect! So delish! Can’t wait to make it again! Thanks for the great recipe!
Alison says
I tried these… I agree… way too much flour. I used GF plain flour. The first batch i just threw out. I couldn’t get it all to mix in and it was so dry – with less than 3 cups.
I tried again with only 2 cups and although the dough was the right consistency for the first rise, it was then too soft to roll up. I went ahead and cooked it, but they were horrible and dry… threw them out too.
I give up… will look for another recipe
Hi Alison, unfortunately with gluten-free flour it isn’t as simple as subbing 1-1. Here’s our gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Mateo says
I’m making them again right now lol. I’m determined to have these come out.
Mateo says
Nevermind. I used wheat flour. Usually it’s fine. With cinnamon rolls aaahhh no. I’ll have to remake then with normal flour.
I believe I used part whole wheat pastry part unbleached all purpose, so perhaps you could give that a go next time!
Mateo says
Are you sure you used 3 cups of flour? I used 3 cups, added in 1/2 at a time, and my dough doesn’t look like nice soft loaf. It’s very hard and thick. Lol I’m confused I triple checked everything and did it right.
Hmm, pretty sure I did! If the dough stops taking flour, just stop adding it.
Aryane says
I’ve made them three times now and they never take the same amount of flour, go figure.
You just have to know when to stop! Still pretty yummy rolls if you ask me!
Karina says
I made these today – they were amazing!!!! Even my fussy kids loved them ;-)
Thank you so much for the recipe – brilliant!
Karina, from Scotland xx
Yay! Thanks for sharing, Karina!
Sophia says
These look so great and I would really like to make them, but by any chance could substitute the flour for gluten free flour cause I’m also gf….
Sophia, lots of people have asked that question and though I haven’t tried these myself, I know that you can sub in a GF flour and make it work. I don’t have any recommendations personally but scan the comments and see if you can find some help.
Rebekah Grossman says
Just letting you know, there is only 2 “l”‘s in “ball”. Other than that, they are amazing and perfect!
Thanks Rebekah! We must’ve just been really excited about eating these cinnamon rolls.
Amanda says
These have just come out the oven and are absolutely gorgeous. Will definitely be making these again.
Hilary Aulando says
These look lovely, and you’re right-they are easy to make and not at all a hassle. However, could I suggest that you skip the canola oil and use an oil that is not made from a genetically modified source. The majority of canola in north America is GMO. Use an organic cold-pressed olive oil or coconut oil instead.
You could also substitute coconut oil for the Earth Balance (unless you can find the non-soy organic version.).
One additional idea-substitute a whole grain flour for part of the refined white flour for added nutrition and fibre.
Hilary, make them however you wish. That’s the beauty of recipes. You can make them your own!
Ashley H says
Where is the button to share the recipe with my friends on Facebook?! Yumm!
Adding one soon! Thanks Ashley :D
Bailey says
I’m a bit of amateur when it comes to baking, but these actually were REALLY easy and REALLY good! I’ll definitely be making them again very soon.
cupcakegirl says
Oh these look delicious! i made some orange spiced rolls recently unfortunately they were tough! any tips on how to get mine soft like yours? after they doubled in size and i was rolling them it was really tough and hard to stretch…i think the problem is linked to that.
Hmm, perhaps the trouble was that you overhanded/kneaded them. You shouldn’t have to put much effort into rolling these out. Hope that helps!
Stacie says
Cinnamon Rolls are acceptable for breakfast, right? It’s also acceptable to have breakfast at dinner time, right? Well, following that train of thought, we had cinnamon rolls at my house for dinner last night. Kids thought it was a fabulous idea! They were incredible!!! I think I mentioned in a previous review (for the Vegan Biscuits) that you are my new favorite person… I’ve upgraded you from favorite person to my new obsession and I will start stalking you shortly. Thank you!
Ooh, a new stalker! I’m thrilled ;D So glad you enjoyed this recipe and the vegan banana muffins, Stacie! Let us know if you have any future recipe requests/suggestions! :D
Noor says
OH MY GOD!!!!! They just came out of the oven. And my family almost devoured the whole thing!!! The dough is so fluffy and perfect!!!!
Thank you so much for that recipe!!!
Ariel says
These were AHMAZING!!!!! I didn’t have almond milk so used soy and they still turned out perfect! Thank you so much for your recipes! This is definitely going to be my go to site for great food choices :)
Glad to hear it!
Megan says
These were absolutely perfect! My friend said they were the best cinnamon rolls she’s ever had. How do you think they would do if I pre made them and left them in the fridge overnight to cook in the morning?
Megan, so glad to hear you and your friend enjoyed these! As for making them the night before, I haven’t tried them that way myself, but have heard that for most readers that works fine. I would just recommend making them, covering them and refrigerating them and then baking them first thing in the morning. Don’t let them sit too long in the fridge – overnight max. Hope that helps! happy baking.
Kelsea says
I make these rolls at least twice a week. I find that mixing brown sugar, white sugar and cinnamon makes the flavours insaaaanely good. But they rolls are pretty spectacular as it is.
Gwen says
Oh yeah and here’s a pic from Christmas… Thanks for the recipe!
ow owwwwwww! Those look fab, Gwen! I follow you there now. Can’t wait to see what you cook up!
Gwen says
Great recipe! Made for Christmas morning and today and worked perfectly both times. Used 1/2 cup less flour and didn’t use all the earth balance in the final brushing like another reviewer. Also just used normal active dry yeast without changing the instructions and they were delicious. Today I blended 1/3 cup blanched almonds and 1 cup water… Makes the perfect amount of milk after straining through a nut milk bag and the blender heats the milk enough that you don’t have to go through the extra step of heating it. Also recommend the cream cheese frosting over the plain icing… It’s kind of the flavor you expect when eating cinnamon rolls and I feel like something is missing when you do the plain frosting.
Van says
Hi – Great recipe. I followed all directions and all turned out well……with one exception.
I placed mine in the fridge over night to bake this morning.
When I took them out of the fridge they were flat and deflated.
So not what I put in the fridge last night.
Do you know why this happened?
I’m gonna wait an hour or so for them to get to room temp and see what happens there, if no change I will re-start.
Thank you.
Van, that’s odd! I’ve a couple others who had success with this method. Not sure what went wrong? Sorry I couldn’t be of more help!
Sandra says
These are THE BEST Cinnamon Rolls ever! Thank you sooooooooo much.
Yay! Thanks for sharing, Sandra!
Michelle says
I bought active dry yeast in bulk. Will this work and how much do I use?
That will work – use about 2.5 tsp!
mrs vee makes says
Just made this recipe yesterday:) Thanks for sharing! Was hungry for a cinnabon roll and this recipe was easy to follow and make:)
Great to hear!
mrs vee makes says
Just tried this recipe yesterday! I have not baked from scratch in a long time and this was very easy for me! Need to practice more but my husband loved them too! Thanks for sharing