The World’s Easiest Cinnamon Rolls

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Pan of our Easy Cinnamon Rolls recipe with icing

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.

Showing before and after pictures of proofing cinnamon roll dough

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.

Rolling up cinnamon roll dough over the filling ingredients

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.

Pan of our simple Cinnamon Rolls recipe
Freshly baked batch of simple to make 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.

Drizzling icing over a batch of Vegan Cinnamon Rolls

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.

Pan with a batch of Vegan Cinnamon Rolls topped with icing

These vegan cinnamon rolls are:

Fluffy
Soft
Sweet
Tender
Cinnamon-y
Easy
& Satisfying

In other words, perfection. Hooray for easy cinnamon rolls, finally!

Plate of Cinnamon Rolls with Vegan Cream Cheese Icing

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!

Plate of three Vegan Cinnamon Rolls topped with icing

The World’s Easiest Cinnamon Rolls

Easy cinnamon rolls with just 7 ingredients and no complicated steps. Just proof, roll out, and bake! Plus, they’re vegan and SO delicious, fluffy, and gooey!
Author Minimalist Baker
Print
Pan of the World's Easiest homemade Cinnamon Rolls drizzled with icing
4.80 from 880 votes
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 10 (rolls)
Course Breakfast, Dessert
Cuisine Swedish-Inspired, Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3 Days

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

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

*COCONUT OIL: Coconut oil doesn’t provide the same flavor and fluffiness/tenderness. But it should be okay.
*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.

Nutrition (1 of 10 servings)

Serving: 1 roll Calories: 249 Carbohydrates: 35 g Protein: 4.7 g Fat: 9 g Saturated Fat: 2.4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 160 mg Potassium: 17.8 mg Fiber: 1.3 g Sugar: 6.9 g Vitamin A: 0 IU Vitamin C: 1.9 mg Calcium: 48 mg Iron: 0.6 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      YAY! We’re so glad you enjoy the recipe exactly as written, Ana. Thank you for sharing! xo

  1. Shar says

    I just took these out of the oven less than an hour ago. I also made the vegan cream cheese topping. I’ve had two and my husband had three. I think these might be the best cinnamon rolls I’ve ever had in my whole entire life. They’re so soft, flavorful and perfect. They were also so easy to make.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We feel honored that these have been your favorite cinnamon rolls. We’re so glad you found the recipe and enjoy it so much, Shar! Thank you for sharing! xo

  2. Kelsey Krigstein says

    I’m planning to make these the morning of a party ~ make them in the morning without baking them, and then bring them to a party 12 hours later to put them in the oven there. How do you recommend I store them in the intermediate period before baking?

    Thank you! These look so delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hey Kelsey! Follow through step 5, then refrigerate until the party 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. Hope this helps! xo

  3. Nicole says

    Amazing! Easy and delicious. Gobbled up fast. My skeptical non-vegan husband said “those are exactly what cinnamon rolls should taste like.”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad these didn’t last long in your house :) Thank you for the wonderful review, Nicole! xo

  4. Aditi says

    Just made these, turned out delicious! I used non-vegan butter and soy milk. Thanks for the great recipe :))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the lovely review, Aditi! We’re so glad you enjoy the cinnamon rolls! xo

  5. Chelsea says

    Made these today and they were really easy and turned out awesome! I used honey in place of cane sugar in the dough and for the filling I used a mixture of 50/50 brown sugar and granulated monk fruit sweetener. Thanks for this recipe!

  6. chris kwint says

    I made these yesterday, they were so lovely. What size rectangle do you roll the dough out to please? Think mine was too long and narrow!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the cinnamon rolls, Chris! The rectangle should be ~18-20 inches wide and ~12-14 inches long. Hope this helps!

    • Zoe says

      My whole family, me included, have tons of allergies, and this simple, vegan recipe is perfect! Its so simple, and delicious! And (arguably the best part), it doesn’t involve tons of dishes! My biggest secret add-in is maple syrup and pumpkin pie spice, it makes the recipe soso good!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad this recipe meets the needs of you and your family, Zoe. Your additions sound wonderful! Thanks so much for sharing! xo

  7. Sue says

    I was looking for a milk-free cinnamon roll recipe. This one worked great! I did use real butter in the dough, and to brush on the top. However, for the filling I used apple butter (no butter in it, just apple puree). Extra creamy at milk worked fine in the dough. For the glaze, I used confectioner’s sugar, more oat milk, and a butter/vanilla flavoring. The apple butter helped keep the rolls very moist. Will make again and will probably experiment with other flavors in the filling, such as toasted ground pecans. Thanks!

  8. Rachel says

    I’ll be honest, I was skeptical that these would be any good—mostly because I’ve worked so hard in the past with ALLLLL the ingredients to create amazing cinnamon rolls. So no dairy?? How could it be?? But I have to say they turned out amazing! And they aren’t too rich or too sweet—just delicious. I used country crock plant butter and almond milk. And doubled the batch for my 9×13 pan. I’ll definitely make them again! So easy! Surprisingly fluffy!! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that and aren’t sure if it would work, but let us know if you do some experimenting!

  9. Marion says

    I’ve just made these for the goûter, and they were a huge success. Five children, so I doubled the recipe and made one plate with cinnamon/pecans, and one with nocciolatta/chocolate chips. I preferred cinnamon, but the little ones loved chocolate :) The dough was very easy to make, very short kneading time, and then it was easy to work and roll/flatten (I feared it would be sticky, but wasn’t).
    My only hesitation was yeast; here in France things are a bit différent. I settled for a mix (two bags of ‘levure chimique’ and one of ‘levure de boulanger’) and it turned out alright!
    Thanks for the recipe and the narrative, which helped me overcome my fears of the big intimidating cinnamon roll!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so happy to have been able to help you overcome your fear of making cinnamon rolls. Thank you for sharing your experience, Marion! xo

  10. Karen says

    Nature’s Balance butter is NOT 100PERCENT VEGAN. As it has Lactose added which is a animal product!! If you are allergic to dairy or just want 100 percent vegan DO NOT USE!!
    CADIA is 100 percent Vegan!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, we aren’t familiar with Nature’s Balance…perhaps you’re referring to our mention of Earth Balance? The Earth Balance buttery sticks we get say vegan and dairy-free on them and do not contain lactose. We’re curious where you’re seeing lactose or perhaps you’re looking at a different product?

  11. Anne-Marie McMahon says

    These turned out beautifully, and looked very impressive for a Christmas brunch! I used lactose free milk, regular butter, brown sugar for the inside filling, and regular granulated sugar for the dough.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you had success with the recipe, Anne-Marie. Thank you for sharing your experience! xo

  12. Kate says

    This looks fantastic and something that I could easily make for my family which includes a dairy allergy kiddo. Have you ever tried using a stand mixer for these including a dough hook for kneading? I’m wondering if this could be used for step 3 rather than doing it by hand. Thanks in advance!

  13. Odie says

    The best cinnamon roll recipe I’ve made – including before I went vegan! Dough is simple but flavourful & serves as a perfect base for the filling. Easy-to-follow and turned out amazing! I hardy ever leave reviews on recipes – but I’ve made these three times this week alone, and it would be a disservice to anybody looking for a great recipe if I didn’t share my thoughts.
    For reference if anybody making these, I used unsweetened Earth’s Own almond milk and the Becel plant based margarine.

  14. Sophia says

    So so yummy. Couldn’t even tell they’re vegan. I baked them for an extra 10-15 minutes because I was worried they weren’t going to be done. It ended up well and it was delicious.

  15. Jewel says

    I originally found this recipe years ago when I was plant based. Made it plant based and then I started consuming dairy products again and made them with dairy. This recipe is good either way. I make it with unsalted butter and I’ve also made it with I can’t believe it’s not butter , the dairy version and vegan version. This recipe does not disappoint either way. My entire family raves about these all year long as I only make them for the holidays. My family will even come over early on Thanksgiving for them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family love these cinnamon rolls. Thank you for sharing your experience making it both ways! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hey Kavita! Whole wheat will yield a drier cinnamon roll and this recipe needs yeast to work. Baking soda/powder will make them more like a biscuit. Hope this helps!

    • Sana says

      Hi! Is it possible to use non vegan ingredients like the butter and milk for this recipe? Would the same measurements work?

      • Nerissa says

        I have just made these and the flavour was great! Unfortunately the pastry wasn’t fluffy at all. I wonder if I may have over-kneaded it or if perhaps it was the yeast I used. Or, perhaps I put the yeast in when the milk was too hot and I killed it. My kids still loved them! Will try again soon.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          So glad the flavor was great, Nerissa! It sounds like the yeast might not have bloomed. If the yeast works properly it should look foamy after its been in the warm milk for about 10 minutes. If it doesn’t it’s best to start over! Let us know if you try it again!

          • Nerissa says

            Thank you! I made them again today and they were fantastic – much bigger and fluffier! I tried a different yeast to be safe and added the sure just after as I read somewhere that this helps ‘feed’ it. I still need to work on my rolling and sizing to get them even but overall I am very happy 😊

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Yay! We’re so glad they turned out better this time. Thank you for the update, Nerissa! xo

  16. Melissa Hoffman says

    My children and my husband really enjoys these ever time I make them. I do have to double batch them. They can not get enough of them. The far best recipe I have ever had. Easy to readand make. Ive tried them with Carmel and pecan on the inside and they are fantastic!! Will continue to make these for my family. Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Those fillings sound incredible, Melissa! We’re so glad these are a hit in your household. Thank you for sharing! xo

  17. Regina says

    Hi- I love your recipes but tried this one followed the recipe exactly and the dough was way too sticky and I ended up throwing it away because it stuck to the floured surface too badly. Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry you had a negative experience with it, Regina! It sounds like it had too little flour or too much almond milk for some reason. Did you adjust the number of servings, by chance? Sometimes things can get a little wonky when that happens. Or are you in an especially humid climate?

  18. Jim says

    I am vegan and made these, I used WAYYYY more cinnamon than u put cause i like them rly flavourful and a little spicy haha. Didn’t bother with icing and they were lovely. My friend had one warm with custard and said it was nice. Good recipe, about to make it again!