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.
Amy says
Could I make these with coconut oil instead of vegan butter?
It doesn’t provide the same flavor and fluffiness / tenderness. But yes, it should work.
Jen MacLean says
Hi there, can I make these the night before or will they overproof? Thx!!!
That should work well! You can proof them on the counter, or if the temperature is quite warm I’d suggest covering and proofing in the fridge.
Brian J. Geraghty says
So I have made these three years running for my wife for Mother’s day; her grandfather used to bring cinnamon rolls over when she was young, and they would dip them in coffee. As such I thought it was a nice way to carry a nice memory forward and make a new tradition at the same time. When my daughter is old enough, I will enlist her help too. Anyway the question: the recipe says you can freeze so you can make ahead, but it doesn’t say if I need to thaw them prior to popping them in the oven, or if I can just throw them in frozen. Thanks again for a very easy to follow recipe for this non-baker/sentimentalist!
Lovely! Thanks for sharing Brian!
Claudia Van Severen says
If you want to eat them the next day, where do you keep them? (fridge; room temperature, …). Recipe is great though!!
I’d say room temp for 2-3 days. Then in the fridge on day 3 or 4.
Jocelyn says
I am NOT a baker and these were so incredibly easy to make that I’ve now made them TWICE! My husband loves them so much. Thank you for turning me around on baking!
JasJ says
Made this today and it is delicious!!
I substituted the sugar in the dough for 2tbl honey. Otherwise everything else was the same except the baking time was about 20 minutes. . It is delicious. Light fluffy and moorish! Yum yum yum!
p says
absolutely love love love love this recipe. very much adore that all your recipes are vegan friendly, it goes such a long way for us!
I used vanilla soy or oat milk, because these are the only two nondairy milks I use (both have worked fine for me)
VeganSweta says
I made this a few days ago; I thought they were great as did the other vegan and non-vegan people who ate them.
I made some alterations. As Tania, in the comments, suggested, I increased the amount of sugar in the dough to 1/4 cup. I also added and extra tablespoon of sugar to the filling and used 20ml of cinnamon vs the max of 15ml which was suggested. I find cinnamon rolls never have enough cinnamon! I used soymylk instead of almond, because I didn’t have almond on hand.
I also screwed up and accidentally boiled the mylk, but only for a second or two. I don’t think it negatively effected the recipe, or at least not in anyway that I noticed.
In the future I want to try to put the glaze from this blog’s sticky buns on these cinnamon buns. If I do this, I will comment about it.
Thanks for the recipe Dana!
Sarah says
i made these today for the second time and they’re just as amazing as i remember them being.
i do love how easy they are to make! i only ended up needing 2 cups of flour (1 cup spelt, 1 cup AP) i also used coconut sugar in lieu of cane sugar.
they are heavenly! thanks!!!
JennyG says
These turned out great. I wasn’t sure exactly how much flour I should put in to maintain the stickiness… I ended up putting in 2.5 cups of flour, the dough wasn’t quite sticky anymore, but still turned out great. I used active dry yeast rather than quick rise or whatever, and followed the same instructions – let it rise only an hour. Yum!
Thanks so much for the lovely review, Jenny. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Michele says
Do you know of any milk alternatives? I have a tree nut allergy so I can’t use the one listed.
Oat milk would be a good alternative. Hope that helps!
Thereza says
Hi, has anyone used coconut milk instead of almond milk?
Thanks!
stella says
if it’s from a carton, yes! i don’t know how well canned coconut milk would work, though.
Amanda says
Do you think this work with flax milk?
We haven’t tried it, but some readers have mentioned it doesn’t work. Hope that helps!
michtales says
I absolutely love this recipe! I’ve been making it for the last three years and now my friends always ask me to bring cinnamon rolls to our gatherings :)
I’ve changed the recipe a bit: I used regular butter and the filling I make is honey plus cinnamon because it makes the center soft and sweet (it also allows the rolls to stay fresh for a few days).
Thanks a lot :)
Thanks so much for sharing! We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Karenina says
Thanks for the tip! How much honey did you add?
Kris Cassin says
I tried thos recipe with Ripple Milk. Don’t waste your time or money. I’m not sure why the Ripple Milk didn’t work but the dough was hard & was more like cookie dough consistancy than dough. Also, I added 1\2 cup flour at a time & it was brutal dough after 2 cups. I didn’t even add the 3rd cup.
Kris Cassin says
I made this recipe again. I did NOT use ripple milk this time. They were awesome!!!
Thanks for the update, Kris! Glad you enjoyed them this time!
Bethany says
What milk do you recommend? I’m allergic to nuts.
p says
oat milk and soy are the only ones I use and its worked out amazing!
Nazan says
Best recipe by far. I adapted a little and used normal milk and butter as I am only allergic eggs but the dough was so fluffy still. Thank you x
Nazan says
Best recipe by far. I adapted a little and used normal milk and butter as I am only allergic eggs but the dough was so fluffy still. Thank you
Michelle says
So easy to make. I used the dough hook on my mixer rather than by hand. I might try brown sugar in the filling next time, but it was still delicious. Going to put on the cream cheese frosting next time to. This was a trial run before I made them for Easter !
Teena Williams says
Do you know if you can make the cinnamon rolls a day ahead, refrigerate over night and bake and glaze I n morning? My kids love them and I’d like to pack freshly baked for lunch.
Hi Teena, you can let proof & put them in the fridge overnight before baking. Hope that helps!
Joey says
If I want to freeze them, do I let them rise after the rolling and cutting before I freeze? Or or roll and cut, put into pan and then freeze immediately without rising?
Yes, cut and place in a dish, then freeze immediately. Then let thaw in the fridge overnight, covered. And let rise on top of the oven (or in a sunny spot) while it’s preheating and bake as instructed.
Kerry says
I can’t wait to try this! One question – can I use oat milk in place of almond milk. We have been making the switch to oat milk since almonds use sooo much water. Thank you!
That should work!
Tania says
I followed the recipe as is, and the amount of sugar listed is waaaaaaaaay off. The dough itself needs at least 1/4 – 1/2 cup of sugar. We’re making dessert here, people—NOT dinner rolls.
Annalina says
The bobs red mill gluten free flour works magic!! This is my favorite cinnamon bun recipe yet! They taste so great I’m definitely making again.
Priya says
I want to make these but I am gluten free and have that flour on hand!! did you just use a one to one ratio?? Thank you in advance !
That could work but we haven’t tested it. Let us know if you do!
amey says
thank you great recipe
Valerie says
Hello,
I would like to make this for a weekend breakfast. Is it possible to make the dough Friday afternoon, and once risen 0lace in refrigerator until morning? Then, roll out to place filling and bake? Thanks!
To prepare 1 day ahead- once the cinnamon rolls are formed and in the pan, cover and refrigerate. The next day, set the pan on top of the oven while they rise and double in size. Then proceed with baking as instructed. Hope that helps!
Nicole says
Can I use coconut oil instead of butter?
Yes – check the other comments for tips!
Heather says
I made the recipe as posted and this will definitely be my new go to cinnamon roll dough. It baked up beautifully and even after refrigeration and a quick reheat that dough stayed soft. So many others get extremely hard the next day.
So glad it worked out for you, Heather! Thanks for sharing! xo
Laura says
Learn from my mistake and follow the recipe portions exactly! I’m still laughing!
I made this as specified the first time and it was absolutely fantastic. So I thought I’d add some more filling this time. More melted butter, more sugar, and more cinnamon. Sounds good right? DO NOT DO THIS. Folks, when I rolled this thing up the filling started to seep out the sides, the front, all over my counter top, and even down my cabinets! There’s a reason she gives the measurements she does!
It still turned out delicious but man what a mess, LOL!
10/10 recipe as written! :)
Bri says
Does it need to be cane sugar? I have a whole bag of coconut sugar in my cabinet and want to know if that will taste relatively the same. ive never used coconut sugar before so im unsure.
We haven’t tried it with coconut sugar, but think it would work! Some other commenters have done so successfully.
Yolanda Lonnie Pavey says
Most excellent!!
We had become addicted to the cinnamon rolls in the freezer section of the grocery store, in a plastic bag, not vegan. As we embraced our plant based and eco friendly diet, the premade rolls had to go.
I made this , and put on a baking sheet in the freezer, the in my own container. The night before I placed in a pan and overnight thawed, then baked as directed ,. YUM!! Big hit with the family who said they were even better than the ones we use to have!! I will definitely make again soon the same way, so that they are ready when we want!
Also, I used my bread machine to make the dough while I ran other errands, and I used flaxseed milk as I am not a fan of almond milk ( too low on protein). Very very good recipe!!
Thank you for making vegan eating yummy!
Rachel says
Delicious and easy! Only major departure: I had to leave them in for 45 minutes to get them baked all the way through, perhaps because of a lazy oven. I made the dough with a mix of refined coconut oil and Miyoko’s vegan butter (by far the tastiest on the market), and with an almond-coconut milk blend. I ended up using about 2 1/4 cups flour and letting them rise for 90 minutes. I served with a different vegan cream cheese recipe (1/4 cup+ vegan butter, 1/3 cup vegan cream cheese, 1 scant cup powdered sugar). Fabulous recipe for a decadent morning.
Rachel says
Update: I’ve since made this a few times and had the dough fail to rise. I’ve started proofing the yeast with the sugar, instead of adding the sugar after, because it makes it much easier to tell if the yeast is still active – it bubbles if it is. It’s a bummer to wait an hour for the dough to rise only to find out the yeast has gone stale!
Michelle says
These are amaaaazzzing — I let them hang out rising for as long as I can stand it (both the first time and after I roll them and put them in the pan, before turning the oven on and I put them somewhere else they’ll be proper warm, though).
Now after the 4-5th time making them I know exactly how to place them in the dish to let them expand evenly, and to wait at least a couple hours both times and they get soooo big and maybe a dash more ferment-y but I enjoy that .. seriously though this is the easiest and most perfectly delicious I had to reiterate like three times to my girlfriend that these weren’t in any part store-bought lol.
Thanks for making it so simple and perfect you’re crushin’ it
Ash says
Absolutely fantastic!! Husband loved them. Can’t wait to make these again & again. Only needed 2.5 cups of flour for the dough and I doubled the icing to live on the edge. ;) Thanks!!
Yay! Thanks for sharing, Ash!
YHWHsHarvest says
Hi! We don’t eat much sugar. I grow stevia. And our mennonites make a liquid stevia with real plants. But I’m in the mood for cinnamon rolls. Haven’t had them in over 10 years. My husband and I were fully raw vegan, then moved to a cold climate n became steamed n raw vegans then went broke n ate cheap pizza. We don’t eat pizza anymore except one I make with oatmeal crust and all organic. We are mostly vegan but we now get the best fully raw organic milk, butter, cheese,n yogurt from our local mennonites. It’s the most amazing milk ever. Mr Pasteur didn’t know what he was talking about. Anyways I looked up an organic recipe and found this one. After I make it I’ll let you know what I used n how it turned out. Recipes with frosting truly has to be made a certain way to turn out right if it’s made with stevia. Unless I go ahead and try it with cane sugar or organic honey or sorghum maybe. Oh and Messiah ate curds and honey. :) Thank You so much for the recipe.
Matt says
I’m happy to add another endorsement for this recipe. A a couple of observations:
– I didn’t need nearly the full 3 cups of flour. 2.5 was more than enough, and I might stop at 2 next time.
– I saw someone else say that baking until they start to brown is too much, and I’d agree. They hadn’t browned after 25 minutes, so I baked for another 5, and they weren’t quite as tender as I would have liked. Next time I think I’ll pull them out after 25 minutes even if they haven’t browned at all.
Having said that, they were delicious and I’ll definitely make them again!
Andrea says
This recipe is fantastic!
I made them last night…let them rise a bit in the 8” pan then put them in the fridge to bake today.
I pulled them out of the fridge, let the oven heat up and brushed the melted butter over top and baked them 30 mins.
Drizzled the almond milk & powdered sugar overtop just before serving.
So good, thank you!
jody johnson says
Why isn’t my dough doubling in size? This is my second try, and after an hour, it remains the same tiny ball! Butter and milk at recommended temperature, yeast is instant at recommended proportions, covered, and stored in a warm spot. HAAAAAALP!!!!! I’m dying for these buns!!
It sounds like your yeast may have been old..
Jody says
I only wish the instructions would have been separated when it comes to adding the sugar and salt to the yeast/milk/butter mixture. I didn’t read it clearly, and added the sugar right away. My yeast didn’t double in size. I’m baking them now, but I’m pretty sure they’re going to be a mess. I’m a TERRIBLE baker, but I will try again!!
Angela says
I have made the dough, but 3 cups of flower were to much! The dough was very though. Not nice and soft.
Maybe I did something wrong.
Hope you have the answer.
Angela
Sorry to hear that, Angela! 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!
Kerstin says
Ok, these are awesome! So simple and easy to make with ingredients I ALSWAYS have at home! And they are delicious! I’ve already made them a few times and usually prepare the dough Saturday night and bake them Sunday morning. I cannot find vegan butter anywhere around here so I use odorless coconut oil and it comes out really great. Yesterday I tried a new version, inspired by Jamie Geller’s halva buns. I spread 1/2 cup of tahini on the dough after rolling it out, sprinkled it with coconut sugar and topped it with halva. As a topping I mixed tahini with water and date syrup (Silan). It was super delicious!!
Thanks so much for sharing your experience with this recipe, Kerstin!
B says
I make these all the time and love them! The only difference is instead of brushing the top with butter before baking, I use some more cinnamon mixture (cinnamon, butter, sugar) and it tastes amazing!
Great! We’re glad you enjoyed them!
Gretchen says
Can you make this the night before and bake in the morning?
Yes, see comments above!
GS says
Based on other recipes I have made, I was quite surprised to see that there was not brown sugar in the filling. I went ahead and used brown sugar, earth balance, Cinnamon and flour to help it bind. I also found the 2.5 cups of powdered sugar for the icing to be excessively sweet, I went with 3/4 cup powdered sugar, added a bit of maple syurp and almond extract. Came out great.
Taylor says
I made these tonight for Christmas Eve. They were wonderful! Absolutely delicious!!! Nothing at all was lost from them being vegan. I used the cream cheese frosting recipe that you linked and it was really good, as well. Next time, though, I will cut the frosting recipe in half. It was definitely way too much (although I enjoyed eating a lot of it out of the bowl, heehee!)
Thanks!!
Jeanne says
Has any one made these, let proof & put them in the fridge overnight before baking? What a wonderful way to wake the family on Christmas Day!
Yes, that will work! We just bake them the night before and they’re still super delicious the next morning, but both ways work!
Rhonda says
I have a simple, non-controversial question: can you prepare the cinnamon rolls (and place into the pan) the night before you want to bake them? I was hoping to be able to pop them in the over in the morning without all the prep!
Yes, you can!
Felice says
Can I make the dough overnight and bake the rolls in the morning?
Yes!
Kelly says
Hi! What a great recipe! I have had to go gluten and dairy free for health reasons. I tried making it with cassava flour and used only about 2/3 the flour and had to add some water to keep it moist. I added a teaspoon of cardamom and a teaspoon of matcha. They took longer to cook and we’re still a little gooey inside. But a good first attempt to play with this recipe since I can’t do my Christmas cinnamon rolls or cardamom braid bread anymore. Thank you!
#singlemumstheword
Ashley says
Am I able to make these the night before? I’m always worried they won’t do well overnight in the fridge. Would like to prepare ahead of time and bake in the morning. Thanks!:)
Ashley says
Just saw you recommend baking the night before the reheating!
Yes! See comments above!
Millie says
Has anyone ever made this with Rice Flour? It’s a healthier alternative to white flour. I tried making a batch for the first time today and I think the dough was a little moist . . . When it baked, it definitely didn’t look like a cinnamon roll haha
It was crumbly and came out like a biscuit.
Hi Millie, we’d recommend this recipe for a gluten-free version: https://minimalistbaker.com/vegan-gluten-free-cinnamon-rolls/
Brianne says
Hi! I made this using vanilla hemp milk. Followed ingredients and instructions and added some brown sugar to the filling. They turned out great, however, tasted very yeasty though. Could the sweetened milk have contributed to this? Or possibly too warm of environment? I placed a towel over the bowl and put on top of my stove (off of course). I’m new to baking with homemade doughs so I don’t quite grasp the “science” of it. Some doughs are called to set for an hour, others hours and some overnight. Any clarification or helpful suggestions would be appreciated. Thank you!!
Danielle says
Hello!
I was wondering if I could prep the night before by making the rolls and leaving them in the fridge then bake in the morning.
Thanks for any and all help!
Daniekke says
Just seeing the previous comment!
Yes! See comments above for tips!
veganomie says
I would like to do the prep work the night before and bake them in the morning to take to work. Should I put them in the refrigerator? Or can I leave them covered overnight, wake up and preheat the oven, and just pop them in there?
Yes, that should work but I would honestly just bake them the evening before. They’re still super delicious the next morning!
George says
I’m making these right now (GF). Used half Pillsbury, half Bob’s Red Mill GF flours. Hardest part was rolling up dough into a log without it breaking. Put cut rolls onto cookie sheet that had melted butter and crushed walnuts. Also walnuts inside roll.
Probably won’t be crispy outside, chewy inside, but should be delicious anyway.
Please, people, stop asking dumb questions. Be adventurous. Take some risk. Try something new. Think outside the box. You’re adults. Use the brain God gave you.
Liz says
Hello! Have you ever prepped these the night before but baked them in the AM? Apologies if this was asked/answered already in the comments (there were too many to go through them all!)
Look forward to trying these for Christmas morning!
Hi Liz! If you use Control>F on your keyboard, you can run through and search a keyword! I would probably go ahead and bake them at night, then reheat in the morning. They’ll be just as good!
Liz says
Ctrl+F…so clever! ;-) I’m debating prep PM/bake AM or make PM/reheat AM and I think you just convinced me – bake the night before and re-heat in the AM it is. Thank you!
Kate says
I made these for my family (all non-vegans) and they loved them so much, they’ve asked me to make them again for Thanksgiving breakfast! I was nervous using yeast for the first time, but it seriously couldn’t have been easier. Thank you for all of the fool-proof recipes, they never seem to fail :)
lima says
I have tried this recipe, and several other vegan recipes for cinnamon roll (my yeast is frothy so activated) but my dough will not rise!! (it does get sticky but i just add small amounts of flour to stop stickyness) i dont know why, HELP :(
Hmm are you over-kneading your dough, perhaps?
Bryanna says
WOW. First time making cinnamon rolls, and these turned out INCREDIBLE. I was a bit unsure how they would turn out, but I was pleasantly surprised. I love cinnamon rolls, and I’m trying to cut out dairy from my diet, so it’s awesome to know I have this wonderful recipe when I have a craving for something sweet. I will definitely be keeping this recipe handy. I highly recommend this recipe!!
Sarah Enns says
I have made these SO many times! My dad, who is an avid meat eater, says these are the BEST cinnamon rolls he has ever had!
Madeline says
Hey I’ve made these before and they were amazing! For this thanksgiving I wanted to make two batches the night before and just stick them in the oven in the morning. How would you do this? Or is it even possible?
Thank you we use soooo many of your recipes as my at home staples, as a mom all your quick and easy recipes have saved me!
Check the comments above! This is possible.
Dory Vegan Traveler says
Thank you! These vegan cinnamon rolls are awesome. I followed recipe exactly and even used vegan ingredients because this IS a vegan blog. :) YUM!
Whoop! We’re glad you enjoyed them, Dory!
Shade says
I am excited to try this recipe!! Thank you!
We hope you love them, Shade!
Olivia says
Made this exactly as it is. Except that I used regular milk and regular milk.
It took longer than I thought it would but it was
Delicious!!!
Kerstin Decker says
I have been vegan for 20 years and made these Cinnamon Rolls for the 2nd time and they come out good every time. I follow the recipe usually like written, because I always believe that someone already tried it out. Works for me ! I do change the milk sometimes and this time I used oat milk, since I had it and the rolls came out great. Thanks
Yay! Thanks for sharing, Kerstin!
Bianca says
These really stand by their name as the world’s easiest cinnamon rolls! I ate three that same night lol I scaled back the amount of oil though because it seemed like a lot when I was putting it on and they came out just fine! I have others in the freezer and they serve as a nice winter snack when I come home from my long cold day at school lol
Linda says
Is there a vegan alternative to vegan butter which is not coconut oil or margarine? A mixture of sunflower and almond oil, maybe? Thanks!
Hi Linda, we’d recommend checking what others have tried/. 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.
Hi Linda, we’d recommend checking what others have tried. 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.
T says
Absolutely a hit,
I made double batch using olive oil (coconut oil to grease the pan), soymilk and brown sugar (all organic) instead of the suggested ingredients and I added vegan chocolate chips in the sugar-cinnamon filling and on top of the rolls and they came out amazingly fluffy!
Thanks a lot!
Caroline says
I’m making these for the second time today, they are currently proofing. The first time was so good and I was dying for more! I followed everything except I use vanilla unsweetened almond milk but I don’t think that makes too much of a difference. Also made more frosting because I am obsessed haha!
Juliana says
I absolutely love these! I made them a couple of times and they are a real crowd-pleaser, especially with the frosting. Since I live in Germany, I wasn’t sure about the instant yeast. But I found out that the stuff you can buy as “dry yeast” is pretty much what you want and will do the trick.
Arthur says
It was really good! Oy turned out nice and soft, went really well with the cream cheese frosting. I did have to add extra liquids though.
Ana says
I subbed coconut oil for the earth balance and used powdered sugar because I made these trying to get rid of the stuff in our pantry lol.. They came out great!
Awesome, Ana! Glad you enjoyed them :D
Leah says
I think I might have accidentally portioned out an extra cup of flour because I had so much leftover. Thanks the instructions on realizing the dough is done when you can’t stir it anymore and that it’s sticky.
After proving it, it rolled out nicely, but I (having literally never baked anything not from a box before) didn’t like the way it rolled and balled it up again to re-roll it- a mistake! lol! It would not roll out after that so I proved it a second time, and was able to roll/stretch it out to a rectangle, but it was not a lovely as it was the first time I tried.
Anyways, they still turned out lovely! Probably a bit more bready than if I had not goofed. My non-vegan parents liked them (but they may also be just saying that to make me feel good!)
I hope I’ll make them again (correctly next time)!
Alexis says
Hi Dana!!! I’ve made these a ton of times and they never last in our house because they’re SO GOOD! Question: can I freeze them??
You can freeze them BEFORE baking. And then thaw slightly and then bake until fluffy and golden brown.
Maria says
Can I double this recipe and put it in a 9×13 pan?
Yes!
Brenda says
If I use coconut sugar instead is it the same measurement ?
Hi! We haven’t used coconut sugar in this recipe but others have! Scan the comments above for tips. Good luck!
Kerstin Decker says
I have used coconut sugar and it comes out great, its not as sweet, but that is what I like
chad says
Yo can I refrigerate these after they’ve risen to bake the next morning??
Totally asking for a friend not an emergency at all
Jk pls help
Hey Chad! Yep, just pop them in the oven in the morning!
Mel says
Would I be able to let these rise overnight?
Hi Mel! Yes! Just pop them in the oven in the morning.
Ada says
I made them twice now. First time, was a bit unsuccessful but the second — YUM! They were perfect. I used 2-1/3c flour and I found it to be the best amount.
Thanks Dana!
The Dude says
Recipe says 1 1/2 tsp of Cinnamon, but in the description it says 1/2 – 1 tbsp of cinnamon… wondering which measurement is correct/preferred?
Hi! Sorry – Use 1/2 – 1 tbsp (to taste) We will update!
Carla says
Amazing! Everything one could ask for!
Unsweetened almond milk is crazy expensive in Lima, so I used the cheap sweetened soy milk and worked just as fine.
Everyone (non vegan) at home loved them! And I’m making my second batch in less than 24 hours ?
Thanks so much for the recipe!
Ashleigh says
Got all the way to rolling them out before discovering I was out of cinnamon (whoops!) so I spread them with raspberry jam instead – they’re sitting on top of the oven now waiting for it to heat up, so fingers crossed they turn out okay!
Ashleigh says
Update: They turned out amazing with the jam! Not quite what I’d planned, but will definitely make again when I get more cinnamon :)
Olivia says
Super easy to make and so delicious. I am so tempted to eat them all at once. They are also super budget and student-friendly.
Danielle says
I only got to 1.5 cups of flour before my mixture matched the description, so I was worried- but it worked! Also, I only used 2 Tbsp to brush the dough when adding the cinnamon sugar and only 1 Tbsp to brush before baking. More would have been excessive.
This recipe is a bit time consuming, but easy. Still baking, but they look perfect and I’m sure they’ll be delish!
(Oh, also, I used plain, unsweetened soy milk.)
Sheila says
Wonderful! I followed the recipe exactly and they turned out perfectly. I did rush the icing a bit and it just melted into the buns which turned out to be a good thing. I will be making these again for my vegan children. The only downside is that they only make 9.
Alina says
Whoa! These turned out great: moist and fluffy, just as described. I subbed dairy-free milk with water. And I used coconut sugar instead of cane sugar. So if you want to save a buck, you don’t have to use milk for this recipe. What I noticed is that in many baking recipes you don’t have to use milk at all – just water, hence saving you money in a long run.
Lily says
Tasted just like French bread with a cinnamon filling to me. I would probably add more sugar to the dough next time. I also regret having used brown sugar for the filling, but was all I had. It imparted its own flavor and kind of masked the cinnamon-ness of the rolls. I kept the yeast, margarine/Earth balance and almond milk mixture (I only had cashew milk) in the oven which I turned on then quickly off just to heat it up and give them a warm place to grow.
Nicki says
Very easy! Whipped up the dough and let it rise while we took our daughter to swim lessons. When we got home I quickly rolled them out and popped them in the oven. So great! And the house smells so good too! 5 stars! I just used regular yeast and rice milk because that’s what I had on hand and they turned out great.
Ana says
You need to triple the cinnamon filling amount to have any taste, otherwise its pretty boring. Dough is a great base though.
Emma says
Sounds wonderful! But I was wondering if oat milk would work as well instead of almond milk as I am allergic…
Hi Emma! That should work!
Mary Monda Oewel says
Can I use coconut oil instead of vegan butter?
Yes – check the other comments for tips!
Lisa says
This is my go-to cinnamon roll recipe. I love everything about it. So delicious and loved by everyone who eats them. Thank you!
Nancy says
Can the dough be made ahead of time and refrigerated or frozen to be baked later? Maybe even a couple at a time instead of the whole batch at once? Thanks!
Hi Nancy! That should work!
Mandy Cavasin says
Looks like I’m not alone loving this recipe! Super straightforward and so tasty! Definitely making this recipe a part of our Christmas morning tradition – thanks!
Pat says
Yum! Took about 90 min to male with rising, baking. Seriously awesome!
Made it for Christmas brunch. Delicious. I would post a pic, but it’s gone!
Heather says
So this is my 5th time making the cinnamon rolls and it’s the first time I made them overnight put in refrigerator and baked this morning. They were just as delicious! I have been making cinnamon rolls every Christmas morning for the last 15 years but since I’ve came across this recipe a few years ago, this is all I’ve made. This time I made them with bread flour and I have to say these are by far the fluffiest and moistest ones ive done so far. They are all gone. The next challenge for me is to try and double the recipe. Dana if you read this how do I go about going that. Thanks for this amazing and delicious recipe. Merry Christmas!
Jane says
Christmas morning, 2017. The dough is rising for Cinnamon Buns. :) This is the third time I’ve made them and they’re delicious. My granddaughter specifically asked me to make these again. They live down the road, and once the buns are baked I’ll be hiking down there through the snow with warm cinnamon rolls and gifts for a beautiful beginning to the day! (www.smallbones.ca)
Nicole says
Can you permanently the dough and bake in the morning?
Hi Nicole! Yes you can!
Emily says
Unreal, these are so sweet and gooey. They’re surprisingly easy and I’m not a very good baker. Thank you for the recipe!
Jenn says
Dumb question from an amateur: when it says to start rolling from one end, does that mean roll from the shorter side of the rectangle, or do I roll from the long side?
Brooke says
Guys! I’m making these for Christmas morning! Can I make today and freeze them? How do I go about it?
Hi Brooke! Yes you can but they are definitely best fresh. You could always make them the night before, place them in your baking dish, covered + refrigerated and bake in the morning! That way, they are super fresh but still made-ahead. Hope this helps!
Edith Tsacle says
Right on, Lisa. Unfortunately only some people get it. And even if they get it, many still don’t change their eating “habits”. I’m glad you mentioned “Dairy is Scary”. I am so happy this is a vegan recipe site and I’m anxious to try the Cinnamon Rolls–I will make them ahead and bake them Christmas morning, like it was suggested. We have a phenomenally successful Cinnamon roll store in Berkeley called “Cinnaholic” that sells only Vegan Cinnamon Rolls. I’m glad it’s 2 hours away ’cause I’d be there daily ;-)
Geri says
Can these be prepped ahead of time then baked the next morning?
Yes!