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.
Dahiana says
I really want to make these but I can’t eat gluten at the moment, can I sub the flour for oats? Or something else? Thank you
Hi Dahiana, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Masha says
I saw this recipe and knew I had to try it. Perfect for lactose-intolerant people :) I prefer the taste of cashew milk so swapped it for almond milk, and these were a huge hit. My coworkers couldn’t tell they were vegan and the dough is so light and fluffy – way better than what you can buy in a can and bake. These are not too sweet but feel like a real treat.
in2insight says
These turned out great! It’s a rare treat for us to have cinnamon rolls, and so happy these were not only super easy but very easy to eat as well.
Did make a few changes – used whole spelt flour with 1 T VWG. Coconut oil in place of the veg spread.
Coming from me, a person with no sweet tooth, this is funny, but would have liked a bit more sweet kick to these. Maybe the frosting would have fixed that?
Love to hear your changes! Thanks for sharing!
Dee says
Dana:
Do you have any pointers/tips on the following?
-Everything turned out great when following the measurements exactly (even the icing!) except the rolls were fairly hard after baking. I used a glass (Pyrex) baking dish.
-While mixing the yeast/milk/butter with the flour it was on the dry side, but it rose up nicely later on.
Thank you!
Hmm, so odd! Did you change any of the flours? Or, did you add maybe too much flour?
laura porter says
So easy! So good!
Lis says
WOW! I can’t even begin to describe how happy I am to have found these.
My non vegan partner has always loved cinnamon rolls from when his mum would make them. I made some for him with disappointing results before, but these…
I’ve just been told they’re the best thing I’ve ever made! And that they’re better than his mums, although naturally that’s got to be our secret ;)
To have been able to make a vegan version so we can both have them and that it stands up to that is awesome. So excited, thank you!
SAS says
Has anyone tried to let them rise overnight for an easy morning baking?
I usually make vegan cinnamon rolls but they are an adaptation from a dairy based recipe (I use because of the overnight suggestion).
These look wonderful!
Thanks!
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.
Plumbelly says
This was absolutely, the exact opposite of “The World’s Easiest Cinnamon Rolls” recipe, although maybe great tasting( I will never know Because I am much too frustrated and exhausted to try one). Next time, I will leave this to the pros., who probably would consider this a snap, and just eat the “Worlds Easiest Cinnamon Rolls” instead. That I can manage.
Ummyusuf says
Made these this morning. I used half can milk, half water ( sounds horrible but its what i had!) and regular butter in the dough. I used coconut oil to sprinkle the cinnamon sugar mixture on after rolling out the dough. They were delicious! You could not taste the milk sub. I used at all ( which was my worry).
Tip: I also didnt have icing so i used the leftover cinnamon-sugar and a splash of vanilla as a simple syrup (sugar 60/water 40). I poured it over the rolls right out of the oven. I didnt miss the icing. The tops and bottom were sweet and sticky. Mmmm. This will be my go to recipe for cinnamon rolls. Next time i hope to make them with regular milk.
Nur says
Made this for more than 6 times in the past 2 months. works every single time ;)
Yay! Thanks for sharing, Nur!
Fiona says
The first time I did them, the dough didn’t rise at all, so the buns weren’t fluffy. The second time (just now), not only the dough didn’t rise (or rose just a bit) but after the supposed “rise” I couldn’t stretch the dough at all ! I finished by putting sugar and cinnamon on top of the dough and putting it in the oven like a pie…
Except for the fact that I used oat milk instead of almond milk, I didn’t replace anything else and followed the recipe to the letter !
What am I doing wrong ???
Sounds like your yeast is expired, or your water wasn’t the right temperature to activate it – too hot or too cold!
Shana says
What can you use instead of vegan butter? :)
coconut oil?
Dee says
I made the rolls for my sis’ birthday this weekend (she recommended your site) and everything turned out great when following the measurements exactly (even the icing) except the rolls were fairly hard after baking–anything I may have done wrong? I also felt like while mixing the yeast/milk/butter with the flour it was on the dry side, but it rose up nicely later on…
Your site is incredible and I can’t wait to try more! Thank you so much!
Hi Dee, it sounds like either there was too much flour, they baked too long, or the dough was rolled too thin. Hope that helps for next time!
Ella says
these look amazing Dana! I’m dying to make them and I was going to make a “healthier” version by substituting the sugar for coconut sugar, have you tried this or do you recommend trying it and also I have never baked with yeast and I was wondering if yeast is bad for your health? And if so is there a substitute for the yeast? Thanks xx
leah says
wow, I am learning so much about vegan food!!!!!!!! those look awesome and super tasty :D!!!!!!!!!! do you know the calorie information for these delicious looking cinnamon rolls??? (carbohydrates, sodium, ect)
It’s included below the recipe!
leah says
oh I must have missed it, lol :D thank you. I just want to thank you so much, because I believe I was searching for vegan recipes on google , and somehow I found your page. I LOVE IT!!!!!!!!!!! if I didn’t know it, I would think your foods are not vegan (the ones that are ;) you make vegan foods look so good and flavorful. I didn’t know there were so many ways you could make vegan meals. I love your pictures. I love that you included nutritional information. I really just love your site!!!!!!!! I’m thinking about becoming a vegan, I haven’t made up my mind yet lol :D but I do want to incorporate more vegan, possibly vegetarian meals as well, into my eating, but when I found your page you made me want to become a vegan even more!!!!!!!! you showed me a whole new world of food, and I am so thankful!!!!!!!! i didn’t know vegan meals could look like regular food, lol :D maybe I thought all you could eat was lettuce and beans or something ha ha :D do you ever do meet and greets??? im sure many people, including myself, would love to meet you :D
So kind!! Glad you found us, Leah! Thanks for the kind words! I haven’t done a meet and greet yet, but will keep that in mind!
Katie says
Mine just didn’t turn out. I assume the “milk-butter” was too hot, even though I took the temperature, which read 110°…I’m not sure what went wrong…
I’ll give them a try again, though, because I really want cinnamon rolls, and I hope they turn out better. :)
The frosting tasted delicious. :)
Hannah says
Hello, I am relatively new to baking, (this was my first recipe using yeast) and my dough did not turn out and my rolls did not turn out. The only thing I did different was use Whole wheat flour. My dough seemed dry and didn’t hold together well. I couldn’t get it into a solid ball or roll it out In a solid rectangle. I did question if my milk/butter combo was hot enough for the yeast but my dough did rise. Any advice?
Hi Hannah, our best guess is that the whole wheat flour was the issue. We would recommend trying with all purpose for best results.
Carrie says
Has anyone ever substituted gluten free flour mixture in this recipie? This sounds great and meets many of our food allergy restrictions only thing is we are also gluten free.
Hi Carrie, here’s our gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Anne Cathrine Dalgaard says
Hey Dana,
I have two questions. First, I’m not familiar with the brand Earth Balance, and I normally just use vegan margarine to substitute butter, but that can be very soft. Is the vegan butter you use a hard butter, or is it soft, even when straight from the refrigerator? I’ve found that some recipes requires the butter to be hard, and I’m afraid this could be one of them.
Second question, instant yeast, is that dried yeast? Or is it a fresh, soft block? And how much is in a package? I’m from Denmark, so ‘a package’ here might differ (:
Thanks for making so many delicious recipes!
I use Earth Balance buttery sticks and they’re semi-firm out of the fridge. I think vegan margarine would work too, though. As for instant yeast, yes it’s dried. It’s a powder! 2 1/4 tsp in one package.
Heather Wanzenried says
Hey Everyone,
as I live in Austria, when the recipe calls for
‘1 pack of yeast’
what does this equivalate too?
because packs of yeast can be different sizes in different countries.
So it would be super helpful to have it in the form of how many tsp..
I’ve often made things and just used my whole packet of yeast I can buy here but it doesn’t turn out quite right and I think that is because I’ve added to much or not enough yeast- so its not a really good way to go off of.
Also i’m not sure I can buy almond milk, i’m wondering if it is vital to the flavor? as of course it will be very different tasting to normal milk…. Anyone thoughs? anyone tried it with normal milk- does it taste just as good???
2 1/4 tsp
You can use normal milk!
elsa shelton says
I have made cinnamon rolls many times and your recipe is no easier than any other one.
Libba says
Hi! I have guests coming to town this weekend. I don’t want to spend 2 hours working in the kitchen in the morning, so with this recipe could I do everything up to the baking and leave the rolls in the fridge over night? Or is there any step I could get to and stop for the night? Thanks for your help! Can’t wait to try these!
Yes! Just let them rise overnight covered with plastic wrap. Then bake in the morning!
Laura says
Hi, just wondering if its possible to make these lovely rolls with gluten free flour? :) x
Hi Laura, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Kelly says
Oh.my.word. These cinnamon rolls are de-licious. I followed the recipe exactly and they turned out AMAZING. I am dairy free due to my baby having a dairy allergy, and have really missed delicious treats and desserts, but these rolls are honestly better than “regular” cinnamon rolls. These were so easy to make and absolutely scrumptious.
Sid says
Hi there
can I ask you if these vegan cinnamon rolls freeze well ? since I am single and even If I make half the recipie they are still to much to eat at once ! ( not that I wouldn’t want to but then I would have to exercise way more ;-)
had them yesterday on a vegan festival here in Belgium and they tasted like heaven !
Hi Sid, it would work to freeze them before baking. You could possibly bake a half batch in a smaller pan! We haven’t tried freezing them after baking.
SMack says
Super easy and super delicious.
Helen says
Wow these should come with a warning! You will eat way too many of them! Really easy, I used soya milk as we don’t do dairy, made them Sunday morning and most will be gone before lunch! Used a icing sugar water glaze for a bit of sweetness, not too sweet and not too stodgy. Bookmarked the recipe for future use. Thank you.
Martha Henry says
You can make the dough the night before and proof it in the refrig. Next morning assemble and bake.
Sign of the Whale says
Looks yummy, will have to try.
Amber says
Made these for a picnic with my non-vegan friends, and they loved it! :) I substituted coconut oil 1:1 with the butter, and they turned out great. I also used peanut butter and honey instead of frosting. Thanks for the recipe!
Lacey says
Hi there! I wanted to first say I started as vegetarian and switched to vegan a few months ago and prefer it much more! But I did struggle with finding recipes being that I had never been much of a cook. However, since I found your website I couldn’t be happier :) I wanted to make a few recipes my non-vegan family would enjoy as well, and my mom wanted me to tell you your cinnamon rolls were absolutely fabulous! Thanks so much <3
Ah, thanks Lacey! so glad we could help make your transition easier! Best of luck!
Errin W. says
Thank you for sharing! I’ve made these twice- they turned out great both times. I love it that these aren’t overly sweet.
Ember says
I used whole wheat flour instead of regular flour and they turned out awesome. My husband and I loved them and I will be making them again. Thank you for sharing the recipe. :)
alane says
Can I ask how big the packet of yeast is please?
The packet sizes vary depending on the shop and I don’t want to ruin the other ingredients just by putting too much in!
2 1/4 tsp
Melody says
About how many teaspoons/tablespoons of yeast are in a yeast packet? I just have yeast in a jar and not sure how much to put in (don’t want the rolls to taste like yeast).
2 1/4 tsp
Meredith says
Does this work if you use regular yeast? I don’t have instant and I can’t make a trip out right now. If I do, how long will it have to rise?
It should – just let it rise twice as long.
Elisabeth says
Very easy to make, and far FAR too delicious!
Whoop! Thanks for sharing, Elisabeth.
Kate says
I made these and they were soft and delicious but not too moist. Just wondering how long they keep for?
They should keep for 3 days!
Julia says
I have made this recipe so many times over the past year. It’s perfect whenever I need to take anything into work for a shared morning tea.
Ah, thanks Julia! So glad you enjoy them.
Rox says
These cinnamon rolls are yummy! I used 1/2 all purpose flour, 1/2 whole wheat. Delicious!!
Daniella says
These cinnamon rolls are delicious! I was shocked at how easy they were to make! I added a bit of vegan margarine, brown sugar, and extra cinnamon and heated them in the microwave for breakfast and they still tasted amazing!
Thanks for the great recipe!
e says
Is it possible there’s too much flour?
On my 2 1/2 cups of flour, the dough just couldn’t take anymore and started to rip apart by the last half cup. I don’t have a mixer with dough hooks, so i mixed together as stated, by whisk, and by hand once it got thick.
Anyways, it’s resting for now. Fingers crossed?
Every dough reacts differently, which is why I suggest to stop adding it when it gets too dry. Only add as much as it takes, which may only be 2 cups!
e says
Oh ok. Sorry i didn’t see the suggestion you made (just the fact that it needed 3 cups). Either way, they turned out, so woo!
Shireen Eckhardt says
OMG! These are so delicious! I just made them this afternoon and my husband wants to marry me all over again! And the frosting was truly remarkable!
haha, yes! Glad they worked out so well!
Sara Hertzog says
So easy and delicious! Thank you! I used what I had on hand: butter and milk. Going to start my own modifications with coconut flour and a butter substitute in the future for a lower calorie recipe.
Esther says
Hi there, can I use spelt flour instead??
You can try, but it will definitely affect the texture and flavor.
Namita says
These were amazing. I made them with regular milk and butter, but still came out perfect. The dough was soft and easy to work with. I made them twice, once as cardamom buns and the next time as chocolate cinnamon buns. So easy and quick! Once baked the buns were very soft and slightly crisp at the top. Thank you for the recipe!
Wonderful! Thanks for sharing, Namita!
Ember says
Thank you for sharing this recipe. I can’t wait to try it out.
Yarin says
Looks amazing!! I have to do this!!
Will it work with coconut oil instead of the vegan butter?
And can I use coconut sugar instead of regular sugar?
Thanks :))
I haven’t tried those substitutions, but it should work. Let me know if you give it a try!
Ciara, Dublin says
“I’ll take these into work tomorrow,” I thought.
WRONG! They were so transcendentally delicious I ate all of them. Five stars again!
haha yes! That’s when you know they’re good!
Sandy says
These are amazing!!!
Sarah says
I made these on Sunday and they were out of this world!! I followed this recipe without making any alterations. The cream cheese frosting made so much that I used it as an excuse to whip up another batch of cinnamon rolls. My daughter, friend and I devoured these! They are better than any store bought kind I’ve made. Thank you for yet another amazing recipe!! :)
So wonderful! Thanks for sharing, Sarah!
Alice says
I just made these this morning! Substituted regular butter for vegan butter. I wish I had put more sugar on the inside of the rolls (didn’t measure it out like in the recipe, I just sprinkled it on) so make sure you do that. :D But I compensated with an extremely sweet glaze (confectionary sugar + almond milk + a tiny bit of cinnamon, tiny bit of corn starch). The dough came out lovely and this will definitely be a recipe I try again, and that I reccommend. It took about 1-1/2 hrs start to finish but most of it was downtime.
Jem says
Hi Dana, I made this yesterday and my piano student loves it. She’s 7 yo and she wants the recipe.
Olivia says
Hi, I recently found your site and I love it! I get so happy seeing more and more people doing health-concernd cooking and baking!:)
I’d love to make these cinnabons but I’m wondering if I could replace the all purpose flour in this recipe for a gluten free flour-mix? And also, would it work to use coconut-oil instead of the vegan butter? Id be so happy if you could reply!
Keep up the good work!
Hi Olivia! unfortunately I haven’t tried a V/GF bun yet, so I can’t comment! Sorry.
Janelle says
Great recipe!! I put cinnamon in the batter itssels as well as in the middle. And used regular butter. Delicious .
Wendy says
Its fantastic that I have been told about your recipes and wonder if any of them have been made with gluten free flour. I am probably as blind as a bat and missed reading some of the ingredients.
I haven’t baked with gluten free flour so I will be experimenting for awhile I think.
Nicole says
Had a major craving for cinnamon rolls and found this recipe. I have to say, I’m VERY impressed. They turned out amazing! I halved the recipe so there wouldn’t be too many sitting around- little did I know they’d be gone in a flash!
Delicious and so easy. Thanks!
Wonderful! thanks for sharing!
Abby says
We just made these but put a little spin of our own on them The whole house smells like amazing brownies! I can not wait to try them out. Will post our version, inspired by you on our blog when its launched!
Mathieu says
Thank you!! I’m not vegan, but I can’t have dairy, so the “scalded milk” thing in recipes always screwed me over royally. Great recipe!
KiNi14 says
These are so simple and delicious!
Sonya says
Do you know if you can make the dough and freeze it to be cooked later?
Yes, scan the comments – I believe I made some recommendations!
Brad Russell says
You weren’t wrong when you said these were the world’s easiest cinnamon rolls! Made some a few days ago and will have to make another batch in the coming weeks! Easy + delicious = perfection
Great! Thanks for sharing!!
Catherine Petruzzi says
These are so yummy!
Beatrice says
I tried it first with the cinnamon filling and it was Amazing! The second time, I decided to change the filling and I put a mixture of brown sugar and butter, and added chopped walnut, simply wonderful. Thank you for this recipe!
Sarah says
Can I make these with a gluten free flour mix? Any other alterations I should make?
Hi Sarah, here’s our gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
babbel says
omg emergency.
i definetly wanna try them right now! but the shops are closed and i’ve got no vegan butter left..
is it possible to do this recipee without the butter?
and no, waiting is not an option :D
I’ve heard coconut oil works well!
Brittney Alexandra says
Best cinnamon rolls I’ve had! Simple recipe and everybody loved them. :)
Katherine says
I’ve made these cinnamon rolls a million times before and have never had a problem, however, my sister has recently gone gluten free, and these were her favorite treats! Has anyone had luck making them with gluten free flour? any recommendations for it, like adding extra almond milk? Thanks!
Hi Katherine, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
lol says
Could you substitute the almond milk with regular milk and the vegan butter for marerine with the same results.
We haven’t tried it that way, but we think so!
Valery Lopez says
If I double this recipe will it work the same?
Yes, it should!
Jena says
Your website is an absolute lifesaver for me. I’m a new vegan, of about one month, and I’m so happy to see such an amazing vegan cinnamon roll recipe. You are amazing! Can’t wait til these are cooled off and I can dig in!
So kind!!
Ames says
Just tried making these, they are really awesome! I made them a bit thicker than in the photos, so the buns had less swirls, to keep them fluffy. They taste and smell great! Best recipe I have found so far on the internet.
Sonya says
I made these this morning, but I didn’t use any butter or oil (except for a dab in the pan to prevent from sticking) and I use maple syrup instead of sugar. They turned out amazing!! I topped mine with a maple syrup glaze. Mmmmmm.
Thanks for the recipe!
Andrea says
Dana! What can I use instead of instant yeast, I don’t have that in my country D:
Emma says
I am a HUGE cinnamon roll fan but had never baked them before last week. I got over my “yeast fear” many years ago but assumed sweet breads were too hard.
Now I have my second batch in the oven for the other half to take to work. So so so delicious! And just as easy as normal bread!!!!!
Kathy Smith says
Is is possible to substitute coconut oil for the vegan butter?
Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
nicole woodroof says
Hello Dana!
I’ve been checking out your website on and off for a few months now. I love your site! You are so adorable and I love that you invent EASY as well as yummy GF recipes. My son was diagnosed with CD in Aug. 2014, one month after his 6th birthday. He’s already soooo picky so eliminating gluten has been a big challenge for me. He doesn’t like oatmeal and I’ve only had GREAT success with one other GF cookbook so far, and a handful of other websites like yours. The rest I’ve felt like were either a waste of money, time or ingredients. Some of the ones that are great are either super labor intensive, require a TON of ingredients, time or all three!
I love how simple yours are. I’ve made your buckwheat pancakes which were awesome and your chocolate chip oatmeal cookie dough pancakes which are amazing. Since my son doesn’t love oatmeal he wasn’t in love with those. But my husband asks for them all the time!:) Sometimes I can disguise oatmeal for my son, which I love doing, like in breads, because I like to give him whole grains and not just super starchy flours. I fully intend to try your GF, one bowl banana bread with the oatmeal next!
My question is this: do you have a GF substitution for the easiest cinnamon rolls? They look delicious and I’ve not been brave enough to invest time or the energy in other GF cinnamon rolls yet. I have so much confidence in you though, that I’d totally give yours a try immediately! I was an avid baker with the more traditional, gluten-containing flours but learning to bake without gluten has been like learning how to bake all over again!!
Last, one great tip I’ve learned from one of the cookbooks I did not care for was using superfine ground rice flours taste so much better for those of us who have a sensitive palate and/or are just picky! It’s been game-changing in my opinion. Especially for those of us that can still eat gluten and are fully aware of the grittiness that comes from the less finely ground flours.
Anyway, thanks for any help and thank you for creating amazing GF recipes!
Sincerely,
Nicole
Tampa, FL
Gabriella Susanto says
Hi Dana!
I just wanted to say I made these Cinamon Rolls TWICE! and they were INCREDIBLY FLUFFY and DELICIOUS! I adapted the recipe the second time around and added my own Apple, Raisin Cinamon filling soaked in the juice of a blood orange. It turned out amazing! Here is the link to the recipe if you would like to see, I also linked back to Minimalist Baker.
http://www.yourwellnesstogo.com/cinamon-scrolls-lifes-meaning-happiness-purpose/
I combined the recipe in talking about my thoughts about life, happiness, and living a purposeful life. I think baking the Cinamon Rolls helped me make sense of my thoughts during the process of rising, rolling, and baking it. I also wanted to say a big THANK YOU for making the food photograph school. I purchased it a few weeks back and I am learning so much about food photography. Thank you so much for making the lessons in bite size pieces, digestible, and easy to understand. My food photography has improved so much because of your lessons!
Thank you! <3
Courtney Sanders says
Can you make these the night before and keep them in the fridge then pop them in the oven in the morning???
Yes! Just cover them with plastic wrap and pop them in the fridge. Then bake as instructed in the morning!
isabelle says
Tried this recipe. It was excellent. I used normal milk and normal butter. Still was a great success. what are the measurements to make the frost (,powdered sugar and almond milk )?
I would say 2.5 cups powdered sugar and 2-3 Tbsp almond milk! It’s flexible. Also, adding in 1 Tbsp melted butter is a great way to make it creamier!
Rosie says
I’m interested in making these but would love to add some nuts to it!
Has anyone tried making these with almonds in the middle? :)
I’d think that would work well! I would recommend slivered almonds or even sunflower seeds or crushed pecans!
Rosie says
I ended up using slivered almonds and it was perfect!
An amazing recipe! :)
Bri says
Wow these cinnamon rolls look amaze! Cant wait to try them! My family is LDS aka Mormons and we do these every year for general conference.. Never tried these, and frankly, we are 2 days behind of making these! So… Do you have a recipe for the glaze? My family isn’t vegan or anything, so I hope the glaze isn’t… Also, can you freeze them or something and heat them up for a insta-breakfast? And how much does a packet of yeast measure up? And.. Last question…. Can you sub the almond milk for normal milk and the special butter for real butter? Thanks!
-Bri
There’s a glaze recipe there at the bottom. Here’s one for a vegan cream cheese frosting. You can freeze these by putting them in the freezer well covered/sealed just before the preheating the oven step. When you’re ready to bake, set them in the fridge the night before and let rise/thaw while preheating the oven. Bake as instructed. 1 packet yeast = 2 1/4 tsp. I think you can make those dairy subs. Good luck!
Kartika says
This recipe is absolutely divine. It was my first time baking anything from scratch, and it turned out absolutely amazing. The Almond milk renders amazing flavor to the rolls. Thank you for this sharing this fantastic recipe. Mind-Blown. :)
Veronica says
“They’re complicated, difficult and time consuming.” -Accurate description of this recipe.
“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. ”
Heating the milk to 110 degrees is pretty complicated, difficult, and time consuming. Definitely rendered my yeast ineffective. Also, this recipe necessitates letting the dough rise twice so you’re actually quite dishonest in your description.
Dough did not rise. I won’t bother with this recipe again. Next time I want a desert I will look one up from a reliable recipe site so I know that it will be as easy as it claims and that it will taste good. Embarrassing.
leanny says
i don’t want to use instant yeast but would rather traditional. How much tradition would i use and would i dissolve the yeast first then add it to the mix?
Same amount.
Sara says
Hi!
These cinnamom rolls seem delicious, but I was wondering if I could switch the almond milk for regular milk and the Earth Balance for butter. Can I do that?
That should work fine! Though I haven’t tried it myself so I can’t guarantee the results. Check the other comments for further guidance.
Kienna says
Ooh I hope it works… I’m not a vegan freak personally, so I hope it works out!
MissJoy says
I have a friend who has some dietary restrictions and I would like to experiment with these rolls. Have any of you tried oat flour in yeast dough; I’ve only tried it in coffee cake and pancakes (it’s not as cohesive but it tastes good).
I grew up on ground Mexican Chocolate as a filling and it is delicious!
Tmaster says
Omg they were so good! Also to rise faster cover completely with plastic rap and turn up to heat a put it at a vent. Works great!
Jessica says
My very picky, omnivorous B.I.L. said this was the best cinnamon roll he’s ever had :)
Veronika says
Wow – baked them today with a friend, they turned out amaaaazing! Thanks so much for this great recipe! :)
Milena says
I always thought I can’t do something like this, but this time I decide to try to do it, because I have made a lot of your recipes( granola, pancakes, etc) and I know they really works and they are fabulous!! And the last friday I did the rolls, woow I love them!! I use regular yeast and soy milk. Thanks Dana for your wonderful blog and recipes! And happy wedding anniversary!!!
juju says
I wish I could share my photo of these! Just got done making them. I totally messed up big time on some of it when I was trying to let the dough rise (ended up cooking half it in the toaster ove ) but they came out delicious anyway! I made cinnamon bun roll waffles!
Steph says
Made these yesterday and they are absolutely delicious, will definitely be making again. I also sprinkled some cinnamon sugar on top as I just love cinnamon. Had no bother with the rise and was worried they might be dry but they weren’t. They were soft and fluffy and delish. I also drizzled them with a cream cheese frosting.
Astrid Nieuw says
I made these ones yesterday but they came out not that good (very very small and dry) and they where not sweet enough.
I think the cup system is not working for me maybe.
Can it be that I did something wrong there?
Astrid
Milena says
Hi! I understand how do you feel. Not with this recipe,but this thing happens to me in others recipes, and I have found is necessary knead for a little longer until the dough is soft. Please excuse me for my english, this is not my mother language.
Stacey says
I’ll make these tomorrow. I’ve made cinnamon rolls from Pioneer Woman’s website and those frazzle me. Then they don’t rise and then they’re dry. Let’s see how I make these tomorrow. I’ll tag a picture on instagram.<3
I hope you loved them, Stacey!
Danielle K. says
I made a half batch, and ended up eating the whole thing! It’s bread-ier (versus cake-ier) than I thought it would be, but still delicious. I followed the recipe exactly and even made the icing to boot!
Danielle K. says
I wish there was a way to upload photos… I took a great one of the buns.
Ha! I have another cinnamon roll recipe coming up soon. Stay tuned!
Aryane says
I made these today and made a lot of friends in my German class! :)
Funny thing though, I ended up with 23 mini-buns… I guess I rolled it too eagerly.
I’ll be trying them again soon to see if I can get them the right size. Research purposes, you know!
Research, for sure ;D Glad you enjoyed them, Aryane!
Carolyn says
Hi,
FYI for the non vegan (dairy) option…the protein in milk is no longer an issue.
From Red Star Yeast
“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.”
Regardless, off to make mine with some almond milk. Thanks for sharing the recipe!
Kristen says
Can you use GF flour? My husband has a wheat allergy, and these look AMAZING.
Hi Kristen, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Jennifer says
Hi! I tried this recipe for my new blog and the rolls turned out amazing – my first successful use of yeast! Check out my post.