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.
Neda Hillyer says
These look amazing! Can you use coconut oil in this recipe in place of vegan butter?
Hi Neda! Yup that’ll work!
Angela Bukowski says
These look fabulous! I was wondering if I could make them the night before and let them rise in the refrigerator overnight like you say to do in your Overnight Honey Wheat Cinnamon Rolls?
Thanks in Advance!
BC says
That’s what I’m planning on doing. I’ll probably do all the steps until they are in the baking dish then stick in the fridge. In the morning, take them out, let them warm and rise for a while (with rolls you can usually tell they are ready when they all squish together), then bake. Haven’t tried it with this recipe, but this is what I normally do when I prep baked stuff the night before. The fridge just makes the yeast slow way down so it can’t over-rise. Good luck!
Chris says
Hello! I’d love to make these in advance and then serve for Christmas morning. Do they keep in the fridge ? Or do they freeze? I am horrible at baking .. no idea how to do anything :)
Thank you !
Hi Chris, 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.
Sheri says
Hi, I want to make these cinnamon rolls but I’m allergic to yeast….Could I use baking powder instead? If so would you know how much I should use in place of the yeast. Thank you for your time. Looking forward to making them for Christmas Morning 2017.
Sheri
Hi Sheri, Unfortunately we don’t think they would work without yeast. But let us know if you try it!
Tori says
Does anyone have advice on what to use to make them gluten free? I found this recipe on a gluten free website and now I’m sad that’s not the case. I cannot have gluten but would like to make these for Christmas morning.
BC says
There is a separate GF recipe on the site (haven’t tried it yet, but will soon!):
https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
louis says
Do you think that the cinnamon rolls could be put in a dish and kept in the fridge for a day or two before baking them? I was thinking of making these in advance before christmas and bake them the day of.
Thank you! Xo
Hi Louis! That should work!
jamie says
I was just wondering if you can substitute the white flour for whole wheat flour, thanks
Hi Jamie, some other readers have experimented with whole wheat flour. We’d recommend searching the comments to see what they have tried. You can press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words in the post and comments.
Brandy says
I’m curious if I made these at night would they be ok to bake the next morning? If yes can you please tell me exactly what to do to keep them fresh overnight until I bake them. I typically make cinnamon rolls for Christmas morning breakfast but it’s been in the past canned ones we have started a whole new journey for health recently so I just need a little advice. Thanks in advance!
Hi Brandy, 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.
sydney says
Hi, I want to make these for Christmas morning, so I’d like to prepare them the night before. Do you think that would be okay? Should I only make the dough the night before, then roll them out the next morning? Or could I make the entire dish the night before and put it in the oven the next morning?
If anyone has tried this, please let me know the results and how you did it! 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.
Ava says
Made these tonight…knock out of the park delicious. Dough is soooo soft and melt in your mouth. Yum!!
Elena Blei says
So so fluffy & easy to make !! Underestimated the cinnamon but otherwise a dream of a cinnamon roll experience !!
Carmen says
These cinnamon rolls were amazing! I made them yesterday evening, and all I had to do when I woke up on Thanksgiving morning was to pop them in the oven! They were so delicious!
My one advice would be to double the filling recipe because their can never be too much cinnamon! :)
I can’t wait to try more of your awesome recipes!
Carmen says
Is it possible to make the dough the day before and keep it in the fridge over-night?
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.
Sonia says
Any advice for making these the night before, so I can just pop these in the oven the next morning? I tried looking through the comments for any tips, but there were sooooo many. Any advice would be wonderful!
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.
Madeleine says
How long will the cinnamon rolls keep in the refrigerator? I am in the middle of making them and I can’t wait to eat them!
Hi Madeleine! They should last for a few days in the fridge!
Ashley says
I’m not sure where I went wrong, but my cinnamon rolls turned out bland and flavorless. They didn’t even have the typical gooey, cinnamon-y goodness that you normally get. Wish I could love this recipe, but it’s not one I’ll try again, unfortunately. I’m just baffled since the other reviews are all SO POSITIVE!
Melanie says
do you think I could prepare these up until baking and leave them in the fridge overnight in the baking dish to bake in the morning? i made an overnight cinnamon rolls recipe a while ago but i want to use this vegan recipe now. thanks!
Melanie says
lol i just saw the comment above, never mind! :)
Hi Melanie! Yes you can!
Brittany Abbate says
I’ve made these several times and they are delicious but I am just wondering can I make the dough in advance? Like say the night before and then pop in the oven before work to bring to girls at work as a treat? Thanks for your help!
Hi Brittany! Yes you can!
Antonia says
Is it possible to make part of this recipe ahead of time? For example, could I do most of the prep the night before then do the baking in the morning? I’d like to take these with to brunch but I don’t want to have to get up early tonight make them…
Hi Antonia! Yes you can!
Liz says
Made these for my boyfriend who’s allergic to eggs dairy and nuts. Substituted the almond milk for soy milk. He loved them! (and so did my parents who were skeptical of vegan cinnamon buns) Great recipe and super easy for someone who rarely bakes!!
Iris says
I will be making these this week , how can I store these? thanks!
Hi Iris! Store in an air tight container either in the fridge or on the counter!
Pinky says
Made this for my husband and kids they loved it! Thanks for sharing. I didn’t have any vegan butter, replaced with coconut oil and they turned out great.
Marie says
The recipe that turned me onto your blog. I was craving cinnamon rolls but didn’t have many ingredients on hand. Then I saw this one that contained… Almond milk? I always have almond milk! I’ve made these a couple of times now and (so long as I don’t kill the yeast), they come out better than more traditional recipes I’ve tried! I’m a fan! (Of both the rolls and your blog.)
I also tend to share a lot of your recipes with my friends. One of friends should be avoiding eggs (but doesn’t all of the time…), one of my friends is dating a girl who is a vegan, and the other one is just like me and likes to try new ways of doing things. So, thank you so much for all you do!
Charley Zirbel says
I made this tonight for tomorrow’s breakfast. They smell so good and look amazing! I can’t wait until breakfast time. I will let you know how they turned out taste-wise in the a.m. :D.
Whatsmynextmeal says
Just made these, and they were delicious!
Sarah says
I made these this morning with Soy milk cause I’m allergic to nuts, and Sainsbury’s Free From margarine, as my vegan friend was coming over for breakfast, and wow, I was so impressed! My other flatmates (all non-vegans) demolished them as well, and said they were really good! I also found a nice glaze – if you use soy milk and brown sugar, then the glaze goes kind of caramel like which goes really well with the cinnamon. Will definitely be making these again!
Bina says
Hi
I was wondering if these could be prepared the night before and kept in the fridge overnight to be baked first thing in the morning?
Many 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.
Alyssa says
I’ve been a vegan for a while now and have been looking for a good, easy, sweets recipe that I could make with common household ingredients and when I made these cinnamon rolls- I was beside myself. My family isn’t vegan or vegetarian, but they absolutely LOVE these. I made mine with soymilk instead, and they turned out even better than when I used almond milk. Such a treat! Thank you for this wonderful minimalist recipe!
Rico says
Hello!
I’d like to make this delicious recipe but is there any way to substitute vegan butter? I can’t get it in where I live…
Thanks in advance.
Hi Rico! You could use coconut oil or vegetable oil (use 3/4 cup oil to replace 1 cup of butter).
Danguole says
Hello, Minimalist Baker. I am new to your site; it’s wonderful. Am aspiring to a healthier life, am almost vegetarian/vegan, but will never refuse non-veg foods prepared with love… Love is the most important thing, and hurting family and friends will not help anything or anyone, our animal friends included… Which is why I am writing.
I love what Farm Girl wrote in June 2017 and wanted to say thank you. It’s good to know there’s loving farmers. She made my day.
Laura says
This recipe is awesome, even if you substitute milk and butter. I like to make the recipe in the evening (all the way up to putting them in the pan) and then cover and place in the fridge overnight for the second rise. Then, in the morning, I take it out and put it on top of something warm while the oven heats up. Try using brown sugar and adding some raisins or other dried fruit/nuts in place of the white sugar.
Jodi says
Hi!! Im making these this weekend for a brunch, so excited. Just wondered if it’s okay to serve them/eat one at room temp? Or how do they hold up the next day?
Let me know!
Hi Jodi! You can serve them at room temp!
Jodi says
Thank you so so much!!!
Stephanie Hernandez says
I made these for a potluck one day at work and everyone loved them, thank you so much! I also made them for Thanksgiving and my nieces and nephews enjoyed them as a treat while we watched movies.
Keren says
I’ve made these 3 times so far and they were amazing each time, so fluffy and soft. 2 out of 3 times I used active yeast, and in the third time I used active dry yeast. Every time i followed your recipe exactly- just added a different amount of yeast so it would equal to yours. However, I want to make them again with instant yeast that can be mixed with the other ingredients right away. Do I still need to let them activate for 10 minutes (the second step)? Or shall I just skip that and add everything to the bowl at once? Thank you very much for this recipe, it is my favorite so far.
Hi! You will still need to let it activate!
George says
I hv made these several times and they are a big hit. I like it cause I don’t hv to scald milk. I make them with real ingredients though, not vegan.
Heather says
After baking how do I store them? Should I leave them covered and an air tight container on the counter or in the fridge?
Hi! Yes an air tight container and either in the fridge or on the counter is fine!
Hanne L says
hi, can you prepare the dough a day before and leave them rising 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.
Freya says
This was one of the best recipes I’ve made in a long time. Easy to follow and the results were great. Cinnamon rolls have always been one of my favourite sweet treats and now I have the perfect recipe to use for them. Thanks!!
Oksana says
Hi! :) Can i somehow make these cinnamon rolls gluten-free? Will it be fine if i use gluten free flour?
Hi! Some have tried it with gluten free flour and although the flavor was excellent the texture was quite stiff and flaky. The trick was not overworking (practically NO kneading) and to use less flour than you think you need. Read some of the other comments to get tips from others who have tried it! Hope that helps!
Tara says
Hello, Would it be possible to use unrefined coconut oil instead of the vegan butter for this recipe?
Hi Tara! That should work!
Tara says
thanks =)
Beth says
For gluten free version, try Bob’s Red Mill pizza crust flour. It already comes with the yeast packet and the texture is spot on:)
Fany says
Thank you for the recipe. I made it and it’s the best cinnamon buns recipe ever. Easy, simple, fast and delicious.
J says
I want to try this but don’t have any sort of milk, would water work just as well to dissolve the yeast?
Hi! You could, but the texture and flavor won’t be as good as if you used almond milk!
Miriam says
Best cinnamon bun recipe I’ve seen so far!
I used regular milk and it turned out great :) Thank you!
Francesca says
Does it matter what plant-based milk you use? I want to make these but my brother is allergic to nuts so he won’t be able to eat them. Could I use soya milk?
That should work! Other readers have done so with success
Grace Han says
Hi I have never used yeast before and couldn’t find any rapid rise yeast- with regular yeast is it ok to just sprinkle on top as well?
Hi! You can use regular yeast it will just require more time to rise properly!
jo pritchard says
Thankyou so much – these were delicious!!!! Used normal butter and coconut sugar! Next time may try coconut oil too! Can’t believe how delicious they turned out. Struggling to not eat the whole tray!!!!
Samii says
HELP! in in NZ and i the closest to vegan “butter” I’ve found is an oil spreadable margarine which i use like butter, use for icing etc. Will this be practical to use in this recipe you think?
Hi Samii! I think that the spreadable margarine should work!
Savannah says
Amazing no modifiers needed!
Lindsay says
these were not very good. they turned out tasting plain and unflavourful. they also didn’t rise very much.
Lilly says
Love this recipe but just some clarification: “1 packet instant (or rapid-rise) yeast* (2 1/4 tsp)”
Does this mean the recipe requires 2 1/4 depending on which yeast? I measured 1 pack instant yeast = 1 1/4tsp. So do I need to use another pack? Thank you! Love your work!
Hi Lilly! Yes, the recipe requires 2 1/4 tsp!
Carrie says
I have never made cinnamon rolls before but am excited to try these! Is there a way to make them (without baking them) the night before and then baking them in the morning so that they would be warm? Thanks!
Check the comments above for tips!
BP says
I just made these and am waiting for them to cool before I slather the icing on and devour them. They look so great! I made one substitution: instead of only white/all-purpose flour, I used 1 cup white, 1 cup whole wheat pastry, and 1 cup bread flour.
Also, this recipe truly was the easiest cinnamon roll recipe I’ve ever made. I actually started my day with a different recipe from another website, but was so frustrated and confused after the first few steps that I abandoned ship and started making this one. THANK YOU! Oh and I love the videos! They really help with things that can be more complicated (e.g., rolling dough).
Morag says
Just finished making these, they are delicious!! They are slightly biscuity on the outside but i think i just baked them for too long haha…. I iced them just with the classic icing sugar and water in stead. Looovvveeee these!! Xx
Alexandre says
I followed the recipe step by step divided by 2 changing it by a gluten free flour mix that I made with my grinder :
1/2 cup millet
1/2 cup white rice
1/4 cup tapioca
1/4 cup sorgho
1/4 cup potato starch
1/4 cup corn starch
And I changed the filling by chocolate flakes and nutspread.
I am in heaven right now.
Thanks for sharing your good ideas
A guy from a vegan family in France.
1/4 cup
Miss Lani Make Do says
I am obsessed with this recipe! It was my first time baking with yeast and the cinnamon rolls turned out so well I’ve been making them pretty much once a week since. So easy, so delicious!
Michelle says
I’ve made this before (and it’s wonderful and so easy!), but I’m wondering if you think leftovers would freeze well (without the icing)?
Michelle says
Oops! I see the answer above!
Hi Michelle! You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown
Elizabeth Morgan says
Dana,
My husband and I made these today and, WOW, they’re amazing! I’ll definitely be passing this recipe on. :)
Brianna says
Just made this for Father’s Day, and it smells and tastes delicious, but I think I swayed too far from the original instructions bc they turned out fairly hard on top after baking , not doughy. To be fair, I didn’t have unbleached all purpose on hand so I used a gluten free blend. I also used coconut milk (from carton). I also made the dough really late in the night, so after it sat out for an hour for the first rise, I popped it in the fridge where it sat overnight in a glass bowl with lid (no Saran wrap) & baked in am. I also didn’t have quick rise yeast, just reg. Hah! I clearly strayed too far… im giving this 5 stars bc it was very simple and easy and I have no doubt it will turn out delicious next time. I will definitely give this another go!
Yesha says
I Just loved it
I made it and it was my first baking dish still it turned so awesome an my house is smelling like bakery with sweet cinnamon smell…!!
thank you sooo much
Ellie says
Hello, great recipe By the way! I am doing this for a science project and was just wondering how long you can keep it before they go off?? X thankyoooo Ellie xxoo
P.s. I would love it if you checked out my site!
Hi Ellie! They should keep for 3 days!
Allie says
Can these be frozen? How do they do? Any tips?
Hey Allie! You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown
Jonah says
I made this recipe and absolutely loved it!! I used regular unsalted butter, and 2% milk. Also I used an entire stick of butter in the initial milk/ butter pot warming step and then followed recipe to the letter. The rolls were flaky, buttery, not too sweet, and a great texture! Will totally keep this recipe on file. Thank you!
Miss Ka says
Hi! Do you know if is possible make the dough without yeast? Thanks!
I don’t think so..not for this one anyway!
Chessa says
I want to try these gluten free, so is a specific flour blend I shoukd use
Hi Chessa, here’s our gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Brian J. Geraghty says
So….admittedly I have never baked before. I thought this would be an ambitious goal for someone like me, but as Cinnamon Rolls have a special place in my wife’s life (her Grandpa used to bring them to her and her sister growing up) I thought it would be a really nice tradition to establish for her (and my) first mother’s day. But since we had Sunday brunch plans, I got up early on Saturday and started working on these delights. They came out at least as good, if not better than I had hoped! In the future, I would likely forego the rapid rise yeast and let the thing proof overnight so that the only thing I would need to do in the morning would be to roll it out, flavor it, roll it, cut it and bake it! An hour will be way more palatable next year when my daughter and I undertake this special tradition for Mom. Thanks for all the hard work, and making an utter novice, such as myself king for a day (from a baking perspective) as I attempt to recognize the most important women in my life!
Laurissa Blackie says
Wow!!! This is literally the easiest cinnamon bun recipe I have ever came across!! And it’s definitely the best!!!!! So yummy!!!!
I did half with cinnamon and sugar and the other half with chocolate (Ferrero Rocher) and nutella… It came out soooooo yummy
Alison Charbonneau says
OMG!!! I made these today and they turned out AMAZING! My husband and I can’t get enough. I used unsalted grass-fed butter in place of the earth balance, coconut milk in place of the almond milk and coconut sugar in place of the cane sugar and they taste legit like something I would buy at Cinn-a-Bun! Thank you so much for this amazing recipe. I’ll be making this many times again in the future :)
Rob says
Can you make this and leave it in a pan in thr fridge overnight to cook in thr moening or does that mess up the recipe?
You could make up until the baking stage, cover and set in fridge overnight, Rob!
Hannah says
I just made these and followed the recipe exactly. They were perfect. I wouldn’t change a thing. They are cafe quality! My cousin isn’t vegan and she loved them as well. Thank you!
Tijana Cosovic says
If I want to make these ahead of time, at what step should I make them until? I need them for tomorrow.
Hi! I would recommend making them up to the point before baking! Refrigerate your cinnamon rolls overnight and then pop them in the oven, bake and you’ll be good to go! They are best fresh!
Aeria says
I made mini cinnamon rolls using half the recipe. I used a mix of spelt white and wheat flour along with coconut sugar instead . The weren’t as fluffy looking as yours but they came out super soft and moist! I love them, and a coworker of mine asked for seconds so that was reassuring. I’m working on my second batch now!
Amanda says
I just made these this morning and they were AMAZING!! My mom-vegan family thouroghly enjoyed them and were suprized when I told them that they were vegan (:
I didn’t have the vegan butter so I used coconut oil. When melting to spread over the rolled out dough I only used 1tbsp. I also used organic coconut sugar instead of the cane sugar. I used about a tablespoon more than it called for, mostly just because I didn’t sprinkle it evenly enough haha. But all in all DELICIOUS and I will definitely be making these again!!
Hayat says
As a big cinnamon roll fan, I’ve been looking for the perfect vegan recipe for quite sometime and I am so happy I finally found it.
I made these this afternoon and let’s just say my family devoured them within seconds. The rolls were light, fluffy and absolutely perfect.
Kirsten says
I used a sweetener instead of sugar and it was perfect!
Vanessa says
Just made these for Easter and they turned out so good!!! I made the rolls the night before and put them in my fridge overnight, took them out in the morning to proof for 1-2 hours and baked them with success.
Bo says
You have saved me from the cold, Spartan life I thought I had committed to when I went vegan
Telma Weisman says
Can these be done overnight? If so, how could I make that happen!!
Hi Telma! When 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!
Noelle says
I used oat milk and coconut oil and they turned out really great. I only had Pastry flour on hand so I kneaded it a little longer and it took about 1.5 hours to rise but they turned out really great!
I also made a vegan frosting..
1 cup vanilla hemp milk
2 TBS flour
1 Tsp Vanilla
8 TBSP coconut oil
1 cup of coconut sugar
and cinnamon to taste
I heated the milk and flour together while stirring (making sure not to boil)and then when the milk thickened I let it cool. In a large bowl I mixed together the coconut oil, sugar and vanilla and cinnamon and when the milk was room temperature I mixed it all together and iced the cinnamon rolls right out of the oven. Yummy!
Greta says
Love love LOVE this recipe. It’s foolproof and I’ve made it so many times now I don’t need to refer back to this page! I don’t hold back on the sugar and cinnamon though- a bit naughty haha
I’ve tested out a few different recipes (non vegan) and the dough never turns out quite as good as this recipe. Thank you!
LN says
Heaven in rolls haha. They are perfect!
I just over-oiled the bowl when rising the dough so it was too moist, but taste and texture were perfect however!
I’ve put hazelnut-chocolat spread instead of butter-sugar-cinnamon, turned out so great!
Thanks for this recipe!
Tara says
Do you have a gluten free cinnamon roll recipe?
Not yet!
You can now find it here: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Cambri says
Do you think this can be made subbing with brown rice flour?
Hmm haven’t tried it. If you do, report back on how it goes!
Effi says
I love how simple this recipe sounds. So, I am gonna bring those cinnamon buns to the potluck dinner tonight. Thanks so much!
Sue says
Perfect post shoveling snack at the March 2017 Snowstorm
These are –
Easy
Yummy
Gooey
Yummy / easy
Emma says
These look DELISH! Would it be possible to substitute coconut oil for the vegan butter?
If you’re not vegan I would just go for real butter. Otherwise, coconut oil should do.
Dan says
Here’s a few suggestions to an already awesome recipe:
* The sugar blend I make also has a little ground ginger, nutmeg, and cloves. Also, as I roll up the dough, I brush another layer of melted smart balance.
* Add a little lemon juice to the vegan frosting, and double it!
Laura Shuman says
We made these last night, using milk and earth balance. We let them rise the second time in the refrigerator overnight and baked them in the morning. They were AWESOME!
Viv says
Do you have a similar recipe for raisin Danishes? Or have you experimented with any dried fruit or jam in this recipe that you’d recommend?
Not yet! I think dried fruit would be a great addition to these. Raisins perhaps?
Viv says
Bold claim ‘world’s easiest’ but I’m delighted to say you deliver!
Having tried twice before to make these and being sourly disappointed and annoyed (time rape) I had given up. But then after waiting around for the bakery to open having avoided the traffic I thought I should give it another crack! I tried your recipe and it worked!! A big hit, healthier and uncomplicated. High five you!! Thank you for awesome deliciouslyness and an amazingly smelling home!!
I used oat milk which worked just fine and in a second batch I used nutella with the sugar and cinnamon.
Nathan says
Turned out great! Thanks!
Priya says
HI there,
is it possible to leave these in the fridge overnight and bake them in the morning or will that cause them to rise too much?
Hi! Check the comments as others tried this and had success! Good luck!
Rachel Korycka says
hi! is there any way i could make this recipe the night before & bake it in the morning? i know it’s a long shot, just have to leave the house early in the morning with cinnamon buns in hand!
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.
coco nut says
Is there a specific reason you use that vegan butter? I’d like to try this recipe with coconut oil instead.
Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
Leah says
Hello, we are gluten and nut free has anyone tried these with oat milk and gluten free white flour? Going to give it ago tomorrow. Will comment with results
Hi Leah, here’s our gluten-free recipe: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/.
Jill Rider says
I’ve made these many times and love them! I wanted to prep them on a Friday and baked them off to serve them for breakfast on Sunday. Do you think they’ll be ok? Should I use regular yeast (instead of instant) and put them in the fridge to rise until I’m ready to bake? Or do you think it’s better to completely make and bake them on Friday and just reheat them on Sunday morning? Thanks so much!
Maureen says
I’ve made these twice in the past week! I think I’ve made up for missing Cinnamon Rolls due to being Vegan for the last thirteen and a half years. Thanks SO much for sharing this recipe
Amber says
I made these and everyone in my house love them! The last time i made them i added a little bit of light brown sugar and used maple syrup on top. These recipes never disappoint, always making us question why anyone would make this with dairy and gluten if it tastes this good without it?’
Jasmine says
I made these, OMG they are amazing! And without too much effort #winning!
I used regular milk/butter and they turned out phenomenal. Gosh, you are good @minimalistbaker ?
Cyan Sattin says
I made these using coco palm sugar instead of the regular sugar and added in 1/2 cup of shredded zucchini & 1/2 cup of shredded carrots to give them some added nutrients. Also I tripled the cinnamon but we LOVE cinnamon! They came out AMAZING!