Cinnamon Rolls are the easiest cinnamon rolls in the world

I drove in pitch black for 2 hours in the dark to an Amish bakery to buy a cinnamon bun. It’s amazing how much I enjoy cinnamon rolls and how reluctant I am to bake them myself. It’s funny how things work out.

Why does no one make cinnamon rolls anymore? It’s time-consuming, complicated and difficult. That’s why.

These cinnamon rolls are unique:

Seven ingredients complex steps

No difficult methods

Practically foolproof

Cinnamon rolls are simple, delicious, and gooey cinnamon roll.

Oh, and they are vegan. It’s so good.

I kept the ingredients down to the minimum, focusing on what you need to make a cinnamon bun and ignoring the rest. Then I took it a step further and tried to determine if “scalding” the milk and letting the cinnamon rolls rise again (or even a third time) was really necessary.

What if it turns out to be a mistake? Not necessary. They were just as delicious as fresh-baked cinnamon rolls. My friends, this is my new favorite cinnamon roll recipe. It only requires seven ingredients and a lazy morning to prepare. Here are the easiest cinnamon rolls in the world.

As soon as I took these beautiful cakes out of the oven, I was mesmerized. I was amazed at how fluffy they were despite the minimal ingredients and short cooking time.

A glaze may not be necessary or even within the seven-ingredients limit, but it is a simple last-minute addition to make them extra special. Also, it is highly recommended for the pure bliss of cinnamon rolls.

Ingredients

DOUGH

• 3 Tbsp vegan Butter* (such as Earth Balance)
• Use rapid-rise or instant yeast. One packet yields about 2 1/4 teaspoons
• 1 cup plain unsweetened almond milk*
• Cane sugar organic 1 Tbsp
• 1/4 teaspoon salt
• 3 cups of unbleached, all-purpose flour*

Filling

• 3 Tbsp vegan Butter* (such as Earth Balance // melted).
• 1/4 cup organic cane Sugar
• Use 1/2 to 1 tablespoon ground cinnamon, according to taste

TOPPING

• 2 Tbsp vegan Butter* (such as Earth Balance // melted).

optional

• Simple Powdered sugar glaze (see step 8).
• Vegan Cream Cheese Frosting

Instructions

• DOUGH Heat the almond milk in a large saucepan (or a microwave-safe bowl at 30-second intervals) until it is warm and melted. Do not let the mixture boil. Let cool down to 110 degrees F or 43 C. The temperature should be warm, but not hot. Otherwise, the yeast will die.
• Sprinkle yeast on the mixture and transfer to a large mixing bowl. Allow to activate for 10 min. Add 1 Tbsp of sugar and salt, and stir.
• Add the flour, 1/2 cup (68g) at a time. Stir as you add (you don’t have to add all of it). The dough will be sticky. If the dough is too thick to stir it, place it on a lightly floured surface and knead it for about a minute until it forms a loose ball (be sure not to overmix). Then, rinse your bowl, add avocado oil or olive, and then place your dough back in. Cover the bowl with plastic wrap, and put it in a warm area to let it rise for 1 hour or until it doubles in size.
• FILLING Roll out the dough on a lightly floured surface into a thin rectangular shape (the thickness should be around 1/4 inch). Brush the dough with vegan Butter, then sprinkle on sugar and cinnamon to taste.
• Start at one end and tightly roll the dough. Place seam-side down. With a serrated blade or floss, cut into 1.5 to 2-inch sections. Place in an 8×8-inch round or square pan that has been well buttered (the original recipe should yield about ten rolls). Stop here and cover the pan with plastic wrap overnight. Then, continue the recipe the next morning.
• TOPPING Brush with vegan (melted) butter and cover with plastic. Set the pan on top of your oven and let it rise while you heat up to 350 degrees F.
• Bake the rolls in a hot oven for 25-30 minutes or until they are slightly golden. Allow to cool a few moments, and serve right away.
• Optional: Frost the cake with dairy-free cream cheese frosting, or mix 1 cup (112g) organic powdered sweetener and 1-2 tablespoons (15-30ml) almond milk.
• They are best when they are fresh. However, they can be stored at room temperature for 2 to 3 days.
• FREEZING You can freeze the rolls in a container that is freezer-safe up until the point where you put them in the baking dish. Thaw in the refrigerator the night before. Proof the frozen food in a greased dish while your oven is heating up. Then, bake according to instructions.