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.
Sammi says
Hello! Making these for my mom tomorrow morning for her birthday! Could I use light soymilk? I already have it on hand. :)
Molly Maria says
I used soy milk and they tasted amazing!
bob bob says
yes
Brook says
Yum! Made these today after eyeing this recipe for awhile. I subbed coconut milk for the almond milk and only used 2 1/2 cups of flour. I might have unintentionally skimped out a bit on the Earth Balance/Sugar/Cinnamon filling, so next time I’ll be more generous! Otherwise, awesome texture and easy to make.
Monique Johs says
Thank you very much. We made them using Namaste flour blend. It was awesome. For the first time everything molded together and tasted amazing. Thank you for all your wonderful recipes we use them daily. Your a blessing to our house.
Linda Manning says
Made these yesterday with almond milk and real butter. They are delicious! Kids loved them. Our yeast was not fast acting so I had to let it rise for 2 hours but they came out picture perfect.
Renee says
Did anyone ever use rice milk or oat milk successfully? We need to be nut free, soy free and dairy free
Noelle says
I used oat milk and coconut oil and they are wonderful!
Natasha says
I just made them today! Just delish other I found them a bit too doughy. I may not have rolled the dough out thin enough so will try next time or shall I try leaving the yeast out next time? I’m new to using yeast so not sure if it is a must for this recipe.
Thank you!
Hi Natasha, we wouldn’t recommend leaving the yeast out. Roll them to ~1/4 inch.
Yehudis Hecht says
Delicious!
I found this scrumptious recipe and I am thrilled! I’m also happy I can make it for my vegan and high allergy friends (no eggs or dairy and I substitute Rice milk for almond milk)
Thank you for sharing!
John says
When asking google for a recipe this was the first to show up… didnt care if it was vegan or not. They are cinnamon rolls… not a debate.
That being said thank you for the recipe, i jave 4 kids and all i wanted was an easy recipe… thanks for that!
Dnlkti says
Changed it a bit and it worked out perfectly! Instead of all purpose flour I used mixture of spelt flour (around 60%), gluten free flour (15%) and buckwheat flour (25%). Used oat milk instead of almond milk, brown sugar and coconut fat instead of butter. Loved it! Oh yeah, I’ve also put 4 teaspoons of cinnamon and there could still be more of it! Thank you so much for the recipe :)
alex says
amazing, but i used coconut oil instead of vegan butter and i used organic sucanat in place of sugar and it worked out perfectly, great recipe!
Stephanie Schultz says
This unfortunately does not work well with sorghum flour. I used a mixture of oat flour (1c) coconut flour (1/2c) and sorghum (1.5c) and I’m convinced that sorghum just DOES NOT rise, as I also attempted making monkey bread with exclusively sorghum flour, and they ended up being like balls of cement even after nearly 2 hours allotted for rising. I wanted to make this recipe to use up the leftover vanilla caramel glaze and cinnamon-sugar mixture from the monkey bread recipe. The flavor is fine, it’s just that the sorghum or possibly oat really soaks up the moisture, so I had to add more Earth Balance and Coconut Milk to get it to keep its shape at all. The only way I was able to roll it at all was thanks to my bamboo sushi rolling mat. I will attempt making these with exclusively coconut flour and see how they turn out. Thank you for the simple recipe. I’m a great cook, but want to brush up on my baking skills, though it gets tricky when trying to minimize my wheat consumption.
SamsGram says
Comment to Stephanie S. re GF flours and dryness: coconut flour is the one that absorbs the moisture. Sorghum flour is a little too coarse and gritty to be used alone for yeast bread.
GF baking needs a combination of grain and seed flours, including some amount of fine rice flour, and some starches, such as cornstarch, tapioca, etc., to produce a fine textured bread. Chemistry has to be considered ahead of nutrition to make a traditional soft, light yeast bread.
One of the GF all purpose blends would be a good starting place for testing, along with some xanthan gum, if not in the flour, and 1 or 2 egg whites or egg replacer in place of that quantity of liquid to reduce the risk of crumbling and dryness. Adjust the total amount of flour according to the texture of the dough near the end of mixing. Mixing with a stand mixer for up to several minutes at the end will better combine the flour and liquids and improve the elasticity of the dough.
Have not tried this recipe yet, but most GF yeast doughs are not really kneadable like wheat-based dough and don’t need a first rise, but benefit from a short resting period in the bowl before turning out onto floured parchment or Silpat to shape for the pre-bake rise. Set to rise same as recipe. GF rolls bake well in lightly greased muffin pans if the dough seems too soft to put all in one pan.
Shane Goold says
Fantastic Recipe. Looks so mouthwatering that I just can’t wait to have it prepared at my place :)
Samantha says
Hello! I’m going to make these for my friends birthday this weekend. Do you think white whole wheat flour would work here? Or maybe whole wheat pastry flour?
Thank you! I LOVE your blog- as a vegan, it makes my life easier and tastier. :)
We think white whole wheat might work! Let us know if you try it!
Christine Barlow says
I almost left the page with all the pictures and “selling” of the recipe at the beginning. I suggest putting the recipe at the top so that people can get what they are looking for right away. The recipe itself is great though
Egi says
That is dlish! Cinnamon roll smell in the morning ahhh
Liz says
Perfection!! I made these last night and they were amazing! I needed to make dinner and a sweet treat for my hubby that LOVES cinnamon. I made the dough, let it rise to doughy perfection, then I pinched off two knobs and set aside. I proceeded to put together the cinnamon rolls per the recipe. I then left them all warm and cozy on the oven while I used the dough I’d set aside for…wait for it…two mini PIZZAS. BOOM! Dinner and dessert conquered! So I heated the oven to 325°, patted out two pizza shaped rounds, and baked for 5 minutes. I then removed from oven, brushed with garlic butter, added toppings then back in the oven for 10 minutes. Pizza perfection! My husband said that it was the best pizza dough I’d ever made. He loved it and didn’t even know that cinnamon rolls were right around the corner. This recipe is just perfect! The cinnamon rolls were fabulous! Thank you for some seriously great recipes!
Meagan says
I’m an Aussie and had never had Cinnamon rolls before! I became lactose intolerant just over a year ago and stumbled upon your recipe… super delicious and i’m so glad that I’ve found the recipe, and one that is simple enough that even I can make it! :)
Elina says
I use this recipe about once a month, finally decided to leave a comment, because it is a favorite! So simple and delicious:). Usually I use coconut oil instead of earth balance and it works perfectly.
Shana says
This might be a long shot that I get a response, but any chance if you know if these can be parbaked then frozen? I’d love to make some in advance, freeze and pop them in the oven for fresh cinnamon buns on a rainy morning! Thanks so much for your help!!
Lauren says
I have done this! I googled parbaking instructions on another recipe and used on this one and it worked out fabulously. http://www.thekitchn.com/how-to-freeze-cinnamon-rolls-and-bake-them-later-cooking-lessons-from-the-kitchn-198123
Caroline Edwards says
Hi Dana! It’s been a long time since we’ve talked, but I’ve been keeping up with you and your amazing recipes! I just made these rolls with my 3 year old and they are delicious! Thank you for the great recipe!
Ana says
What program did you use to edit your pictures in this post? :) It looks so great!
Thank you!
Summer says
I just made these two days ago and they were absolutely delicious! I used coconut milk and they turned out perfect, tasted just like they were fresh from a bakery. My cinnamon roll craving was satisfied. :) Thanks for sharing the recipe!
Lindsay says
These are amazing!!! So delicious!!!! I have substituted the vegan butter with coconut oil all around, to die for either way! Thanks for sharing this recipe I have a son with severe allergies to eggs and dairy and these are close to the real thing!
Teddy says
Can I use rice milk or soy milk instead of almond milk? I have a nut allergy :(
Thanks
Yes, that should work!
Tanessa says
Can I substitute coconut oil for the butter?
I haven’t tried it myself, but yes! That should work!
Anna says
Can I make the dough the night before and bake them in the morning?
Yes! Check the above comments for how to do so.
Alison says
These were AMAZING! Wow! I’m not an experienced baker by any means, but I was SO pleased with the end result! These cinnamon buns were fluffy and sweet and melt-in-your-mouth delicious. I served them to my boyfriend’s parents and they truly could not believe that I made them (thanks Dana, I think I earned major points!)
Will definitely be checking out more of the recipes on this blog. Thanks for sharing this recipe! I’ll be making these again, no question :)
MJ says
I did an experiment.
I used all the 7 ingredients for the first batch of my cinnamon rolls.
The first batch tasted like the regular one and also the texture was on point,.
The next one, I tried using 2 cups of All purpose gluten free flour and mixed
it with 1 cup of gluten free pastry flour. I also had to used 1 tbsp of egg replacer (Bob’s Mill)
and 1/4 tsp of baking powder. I added this coz the flour wasn’t doubling in size and it was a lil crumbly when I kneaded it. After waiting an hour, the flour rose a lil bit.
I added more vegan butter than the given measurement on the recipe.
Baked it the same time….
The result, the gluten free one is NOT as fluffy as the regular unbleached all purpose flour.
The gluten free still tasted good but not as soft/fluffy, it was a lil crumbly like a corn bread/ almond bread.
SO that’s the difference!
But anyways, they were both vegan and learned something new.
Please visit my Instagram: mj_duh_vegan
cami says
Can you substitute the Earth balance with coconut oil or (vegan) coconut greek “yogurt”? I’m allergic to soy and can’t find any soy-free vegan butters at my local stores.
Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
Amy says
Amazing recipe. Just made with oat milk and worked a treat. Thank you!
Kimberly says
WOW!! I made these on Christmas and they were AMAZING!! As a vegan, I hadn’t had a cinnamon roll in over 7 years and this was better than I remember. I gave these to my family members, and all of them said they were so much better than Cinnabon rolls or the ones you buy in the store!! Thank you so much for these recipes
Kaitlyn says
Hey all!
Has anyone tried making these, and freezing them individually before baking?
So that they can be made at a moments notice?
I’d love to make these one of my “make ahead staples” in the freezer! ;)
Lysette says
Can I use sweetened almond milk (all I have) can these be pre-made and baked next day?
That might work, though they will be sweeter. For prepping in advance, 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.
Alice says
Great recipe, I’ve used whole milk, powdered milk with no issues also substituted olive oil instead of butter for the dough part.
Michael says
I’ve made these a few times using normal butter, vanilla almond milk, and some cream cheese frosting. Delicious. The only issue I’ve run into has been getting the dough to rise (my apartment doesn’t seem warm enough for that yeast), but keeping it in a warm oven at least causes it to rise.
Would this recipe work using honey or jam instead of cinnamon sugar? Has anyone experiments with such things?
Anna says
I’ve tried these with jam instead of cinnamon- it was delicious but a bit drier, more like sweet bread. In terms of getting the dough to rise, pop a cup of water in the microwave and heat up until microwave is steamy inside. Put the covered bowl with the dough into the steamy microwave and let it sit in that nice wet warm environment until it rises. Rapid rise yeast cuts the rising down a lot too.
Monica says
I am a huge lover of cinnamon rolls, donuts, coffee cake – pretty much all of the breakfast baked goods! Having been diagnosed with a dairy allergy and gluten sensitivity later in life, I’ve spent the past three years trying to re-learn how to bake delicious things. This cinnamon roll recipe was pretty darn good. I used Bobs Red Mill 1:1 GF flour mix and I’ll admit, it was difficult to work with the dough. It was as another reviewer commented, very dry and crumbly. It needed a little extra almond milk and if I make this again, I’ll add that extra almond milk in the beginning with the yeast, not after I’ve turned it out onto the counter. I would recommend adding about 1/4 C. extra of the almond milk to help make the dough a little moister and manageable. Frosting was delicious! I used just 1.5C of the powdered sugar and that was perfect. Thanks for the recipe, it was fun to make while being snowed in over the weekend.
C says
Can I use full cream milk and butter? My shop doesn’t stock vegan ingredients and I really want to make these!
Anna says
Yes! I’ve been making them regularly for months with milk and butter, works just fine. Filling with jam is delicious as well but a bit drier. I’ve added some raisins and walnuts a few times too. I use rapid rise yeast, which you can either mix in with the dry ingredients or “wake up” with the milk. Works the same both ways.
Kylie says
Once the dough reaches that sticky point and is ready to be kneaded, do you continue to add the flour if hasn’t all been added yet? I only added 2 1\2 c before it got to that point.
Thanks for this! So excited to see how they turn out! ?
Hi Kylie, only add as much flour as is needed. You may not need the full 3 cups, depending on the humidity and ingredients.
Autunm says
I saw this and it looked AMAZING, but then it needed almond milk, which I am allergic to. Do you think that you could just use like 1% milk on it or something like that?
Anna says
Yes regular milk works fine
Athena says
I have always wanted to make cinnamon rolls (or any type of bread really, but especially cinnamon rolls) but I’ve been too nervous to try anything involving yeast. This recipe looked simple enough though and I figured I should give it a shot since I had everything on hand – even the yeast which I picked up during the holidays telling myself I’d make cinnamon rolls for Christmas morning but chickened out on. Let me just say THANK YOU. I’m probably way too proud of myself for making this recipe but I’m so happy I did. Not only was it very easy but they are oh my goodness delicious. I made a little powdered sugar/almond milk/vanilla frosting and added pecans to both the frosting and inside the with the cinnamon sugar mixture. Thank you also for helping me get over the yeast fear hurdle, now I’ve opened myself up to making all kinds of breads :D
Kylie says
How much yeast is in a packet of yeast? I only have a tin of dried yeast, so will need to measure…thanks
2 1/4 tsp.
Isabel says
I made these and they were amazing! I’m bringing them to my non vegan friends tomorrow so we’ll see what they have to say. (I have a feeling they’ll love them)
Roger De Avila says
Can Maple syrup sub for the sugar and coconut oil for the butter?
cami says
My question too about the coconut oil! Did you try it out with coconut oil eventually? Let me know how it turned out if you did, please! :-)
Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
Gillian Pearson says
This recipe looks truly delish – can I ask how much yeast in a packet? 10g? I am in South Africa so not familiar with your grocery store norms.
Isabel says
I used 8 g (I didn’t use a packet but my jar of yeast said that 2 and 1/4 tsp was 8g which is what a packet typically is)
Sophie says
Such a good recipe! However my skill at rolling was terrible… baking skills need improving so I will have to attempt these again!
Laura says
I’m inspired…. Is it possible to prep some of this night before and bake in the morning? I’m signed up to bring in cinnamon rolls to an early morning breakfast and really wanted to try making them.
Yes! Check the comments!
Izzie says
mind was too yeasty, i add up to about 2 cups of flour and it was already too dried.
Hi Izzie, too yeasty typically means it got over-proofed. Hope that helps for next time!
Marion says
Cinnamon roll recipes looks wonderful, my daughter is vegan, would love to surprise her with these. Can these be made ahead and refrigerate overnight before baking?
Yes, see the comments above where I answer that question!
yesim says
this is a really good recipe. I use non-vegan ingredients milk & butter still comes out great. thanks so much.
Brittney says
Hi Dana! I LOVE that you have this eggless recipe!! I needed to find an eggless sweet roll recipe for my son, I just found out that as I thought, he is allergic to eggs. Thank you sooo much for posting this recipe! I’m filling it with mashed bananas and topping with peanut butter (his 2 favorite foods)! Pinned this and will be using it again.
Gayle says
Dear Dana, THANK YOU for this amazing site; we just love all of your VEGAN recipes and this one will be made today. Can you share any of your wisdom around using a GLUTEN FREE flour for the Cinnamon Rolls?? I’ve looked through the comments and must have missed it if previously mentioned.
Again , THANK YOU for your fabulous recipes!!
Gayle says
I’m planning to try Cup4Cup flour…waiting for your reply or anyone who has experienced using a Gluten Free Flour for this recipe. Thank you!!
Oh, let me know how that goes! I haven’t tried cup4cup but have heard good things.
Amy says
Excellent, excellent! My first try at cinnamon rolls was a huge success thanks to your great recipe – many thanks for a new Christmas tradition!
coccomica says
Could I use Orgran Gluten free All purpose Plain Flour in this recipe? Could I replace the All purpose with self-raising flour instead? Can the cinnamon buns be frozen? Could I use a Coconut Oil Nuttelex?
Thanks a lot for your recipes
Hi, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/. Yes, the dough can be frozen. Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay. Hope that helps!
rachel says
it produced buns that were too hard to even bite. not sure if it’s to do with bake time?
That’s very odd. Must’ve been baked too long.
rhonda says
Can I make the night before ?
Yes, see other comments.
Anna says
Is it possible to let these sit overnight so that i can just pop them in the oven the next day? Waiting for an hour in the morning is a recipe to get super hangry! Think it will work?
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.
Rebecca says
Could I make these ahead then stash them in the fridge overnight? I don’t want to get up too early on Christmas 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.
Rebecca says
I make bread often, and usually knead until the dough is “done” needing to be kneaded! I’ve never kneaded for such a little time as is suggested in this recipe. Why is it different?
Also, I want to add that Earth Balance is definitely better than some other non-dairy butters, which can leave a fake butter taste in your baked goods. Earth Balance tastes more “clean” and “real” to me!
For non-vegans? The best cinnamon rolls recipes contain eggs, milk, and good butter… Lots of it! So if you’re not vegan, I’d say pick a different recipe, such as one published by Food Network! ? Not that this one isn’t good, but those other ingredients do make a difference!
Love Minimalist Baker, btw!!
I’m not sure exactly why, but I’ve found that if you need it too much, it makes these rolls tough.
Rebecca says
Thanks for letting me know! I made these for Christmas, and they were great! I did use a little more sugar in the dough, however, because I.. well… I just like sugar on Christmas! :) Thanks for the recipes!!
Sarah says
I love these cinnamon rolls!! However is a there a way to make these the night before and let them rise in the fridge?
I’d love to just toss them in the oven Christmas morning.
Sorry if this has been mentioned before. There are a TON of comments.
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.
Melissa says
Looks great! Can I make these ahead of time? If so, how would I serve warm?
Thanks,
Melissa
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.
Hazel says
Was after an extra festive boost tonight and whipped these up in no time at all. Absolutely gorgeous! Might have eaten 4 already. Oooops!
sara says
My bread machine just died and I was in a panic because cinnamon rolls are a Christmas morning tradition-so happy that I stumbled upon this recipe thank you!
Of course! Hope you love them, Sara!
Patrice says
These were really good. I’ve tried & failed before to make homemade dough but God in His mercy, caring about the little things made it rise! While it does take some time to get the end product, I am happy that I gave homemade cinnamon rolls another shot…this will be in my oven over & over again! :)
Angela says
Made these for Thanksgiving and about to make them for our family’s Christmas dinner. They were a huge hit among both the vegans and non-vegans. Absolutely amazing! They are also good the next morning if you heat them in the microwave! Definitely could compete with Cinnabon, also going to try adding pecans this time per my mom’s request :)
Thanks Angela!! So glad everyone enjoyed them.
Linsey says
I’ve tried making these but my dough won’t rise. What brand of yeast do you use, because whatever I’m using isn’t coming out right for anything I try and make.
I usually use Red Star or SAF-Instant.
Terry says
I used the microwave, normal milk, salted butter and am still waiting 7 hours later for the dough to rise, and the consistency was spot on too! So many conflicting comments, I’ll try it again tomorrow………
chelsy says
Can i freeze these ?
Yes, you can freeze the dough before baking.
Trish says
Can I make these the day before so we have fresh Christmas morning cinnamon rolls? Anything special I have to do?
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.
corrie says
I am planning to make these to have Christmas morning, I would love to make them xmas eve and finish off the baking portion in the morning. Have you tried this?
Yes! That’ll work. You just need to make them up until baking, then cover with plastic wrap and refrigerate. The next day, set the rolls on top of the oven while it preheats, then bake as instructed!
Katie says
Could I make these a day ahead for a brunch and bake in the morning? If so, which step should I stop at?
I am dairy/egg allergic. We are doing a big Christmas brunch and was told to bring something I could eat.
Can’t wait to try these!
Katie says
Whoops! I just read an earlier comment that answered my question. Sorry! Thanks!
Bruno says
It looks amazing ! I’m wondering if I can prepare the whole thing in the evening without baking it, put it in the fridge for the night and just throw it in the oven in the morning ? Will it continue to rise in the fridge and ruin the recipe or it’ll be fine ?
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.
Kirstyn says
Is there a way this recipe can be modified so that it is made ahead of time and baked later? Similar to overnight cinnamon rolls that you assemble the night before and bake in the 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.
Katie says
Could I make these the night before?if so at wait point could I put them in the fridge to bake in the morning?
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.
Lindsay says
Pretty quick to whip up and hit the spot! Yummy!! Slowly but surely showing my family you can still enjoy foods like these with better ingredients. I also added pecans to these.
Jana says
Hello,
I’m from Germany and have a realy important question. What is the weight of one yeast cube.
Thanks for your help!
Jana says
Oh and I bought fresh yeast is this also possible?
Liana says
Can you use vegan margarine instead of vegan butter because I can’t find any near me? Thanks :)
We think it would work!
rosa says
Didn’t read all comments, someone tried the whole wheat flour they say it tasted great .wish me luck first time baking with yeast,will let you know how they come out thanks again!!?
rosa says
Can I use whole wheat flour instead of all purpose flour for the cinnamon rolls?
Chuck says
Just tried this evening the recipe, and I’m much disappointed unfortunately. I was really looking forward to those but they taste like pizza dough (because it says 3 cups of flour in the recipe, instead of 2/2.5). Only good thing about trying this recipe is that it tastes nice the almond milk and I’ve gained strength in my arms. Too bad :(
Sharon says
It was my first time making cinnamon rolls, and I woke up earlier than normal on this Saturday morning to make them. Though it took time (to wait for the dough to rise), the overall process was indeed easy. I used half brown and half regular sugar, and ended up making 12 rolls. The result was perfect–light and fluffy and not too sweet. My two little picky eaters loved them and thanked me with a giant hug! Will try making the dough the night before and then bake in the morning next time. Thanks for a great recipe!
Blanket says
Looking to make these for our guests who are vegan. I’d love to assemble them through to the last rise and bake them off in the morning. I’ve got a non-vegan recipe that works; but I was wondering if you have ever tried doing this (assemble the night before but bake in the morning) with this recipe. If so, do you refrigerate or just leave out to rise?
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.
Lainie says
Can I use gluten free flour for this recipe?
Here’s our gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Jocy says
Please respond fast!!! Do you have to serve immediately or can you eat them later.
I want to make these for thanksgiving but I’ll make them 2 hours before.. Is that okay?
Jennifer says
Is it okay to use active dry yeast?
That’ll work, it just takes longer to double in size. Good luck!
Shannon says
Can these be made ahead? How long can they be refrigerated?
Thanks!
Yes, they can be made ahead. I would make them up to the point of baking, then refrigerate them. Then bake as instructed! After that they’ll last a few days well-covered at room temp, though best when fresh.
Blanket says
Yikes. I just asked the same question. Please ignore it. Happy Thanksgiving. :)
Donna says
Can you make these with GF FLOUR. My son is Egg, gluten and Dairy free and really would love some type of Dessert for the holidays? These look great without eggs but wondering if Bob’s red mill GF flour will work. Thank you
Hi Donna, here’s our gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Patty Perez says
I made these and they came out a bit more like bread than like buns. My dough didn’t quite double in size. Not sure if it was the lack of a warm spot in my house or if my yeast was no good. Either way the flavor was awesome!
giish says
hi! this look amazing cant wait to try it out. I’m from the philippines and we don’t have vegan butter readily available here. Can I use coconut oil instead? and can i use your GLUTEN-free flour for this recipe?:)
You can give it a try!
Margarita says
Hello! Can I put coconut or soya milk instead of almond? Or will it change the flavor?
Yes, but it will change the flavor.
Margarita says
Ok, thank you!!
Kristina says
Just made these for breakfast. Amazing!!
Mo says
Ahh my dough is crumbly and not sticky heeelllp
Hi Mo, sorry to hear that! It sounds like there was too much flour. Use just enough to achieve the right texture- you may not need the full 3 cups.
megan says
If we double the recipe it will only make 2 cinnamon rolls?
Hi Megan, doubling the recipe will make 20 cinnamon rolls.
Maria says
Hi,
Can you substitute the flour with an all purpose gluten free blend?
I haven’t tried it, but will be testing sometime soon.
lindsey says
Have you tested it with gluten free flour yet :// I can’t figure out what flour to use. I have tried gluten free all purpose and almond but haven’t have any luck yet
Hi Lindsey, you can find our gluten-free version here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Sashiko says
I am so tempted to make these v/gf. Haven’t had a good cinnamon roll since going dairy free and gluten free! Might have some ideas to make them work. <3
Alec says
Hi there,
I’m not sure if I misread something….but how is it possible for the tiny amount of milk and butter to take on 3 cups of flour? Even gradually. By the time I got to adding 1cup of flour the mixture was crumbling to bits and wouldn’t take on any more flour.
Thanks,
Alec
Amie says
Hhhmm I added the flour 1/2 cup at a time, completely incorporating it before adding the next 1/2 cup, using a glass bowl and a silicone spatula, I was able to add the entire 3 cups into the mixture.
Angela says
This recipe looks amazing! Has anyone made them gluten free by just substituting the regular flour for gluten free flour? Or doesn’t that work? I’m new to the whole gluten free baking thing.
Sashiko says
Seems like from the comments above it doesn’t work, just by substituting the flour for gf flour. Gluten free baked goods tend to become dry and brittle, so it needs an additional binding agent. Or cooked less time.
I wanna try to adapt them soon.
Suzanne says
I’m not a morning person but want my guests to have these rolls in the morning. Will they be good if I prepare them without baking and leave in the fridge overnight?
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.
angelia says
My recipe came out like bisquits, help. Dont know what I did wrong.
So odd. Did you change anything?
Angelia says
Yes i used regular butter and flour, i think i know what happened i never kneaded the dough before after i mix3d everything. I will try again tomorrow. I will keep you posted.
Kathy says
Will these be good if frozen and then reheated a bit? Or only fresh out of the oven? I need to make something ahead and freeze for when my dairy and egg-sensitive granddaughter comes to visit.
I think they should freeze! Scan the comments, as I’m pretty sure people have had success with this.
Sarah says
Hi! If I use real butter will it kill the yeast as well?
No, you should be fine!