What if I told you I have a cinnamon roll recipe that is completely made from scratch, easily adaptable to be vegan, requires no kneading, and can be ready from your oven in just over two hours? And what if I revealed that I’ve been making it for years but kept it to myself because, for some strange reason, I thought the site didn’t need another breakfast bun recipe? Yes, I’d exclaim and throw a jar of cinnamon at my head too. But here’s the good news: you can stop being upset now because I’ve finally come to my senses.
A couple of years ago, I began veganizing Ree Drummond’s well-known cinnamon rolls whenever friends or family came over and would appreciate them. Since they are already made without eggs, the remaining substitutions were simple, and they turn out just as delicious with melted butter and dairy milk. Eggless doughs rise significantly faster, which proved useful last week when I decided around 10:30 PM (the usual hour for kid birthday prep) the night before a particular cinnamon swirl-loving kid’s 15th birthday that it would be wonderful for him to wake up to freshly baked cinnamon buns, but I didn’t want to stay up for hours to prepare them.
And that’s the enchantment of this recipe: what started as a recipe for a special diet has transformed into our go-to cinnamon rolls because they’re so quick and easy, embracing a life truth that when you crave cinnamon rolls, you want them immediately.
It's been six months since I shared my collaboration with Staub to bring back one of my favorite pans, a compact 4-quart Dutch oven that I bought in 2014 and have used to cook countless meals, so much so that it rarely leaves my stovetop. Unfortunately, it sold out within hours, and so did the next restock. However, we finally have them back in the warehouse, and I hope you can grab one— or mention it to a friend or family member as the perfect holiday gift for yourself. You can order yours here. I hope you love it as much as I love mine.
Podcast! A new episode of my podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is available, and I had a great time preparing for the Caesar salad episode. We have a lot to learn! You can tune in anywhere you listen to podcasts and catch up on any previous episodes right here. New episodes are released every other Monday. I hope you enjoy listening as much as we’re enjoying the discussions.
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Easiest Cinnamon Rolls
These rolls are not an exact replica of Drummond’s, as my measurements differ slightly; they contain no baking powder or baking soda, they’re a bit less sweet, and I’ve experimented with various yeasts and non-dairy products. (Just a heads-up if you’re a fan of the famous recipe.)
Dough
2 cups (475 ml) milk, dairy or non-dairy (like oat, almond, soy, etc.), warmed
1/2 cup (115 grams) butter, dairy or non-dairy (like margarine), melted and warm
1/4 cup (50 grams) granulated sugar
1 1/2 teaspoons kosher salt
1 packet or 2.25 teaspoons (7 grams) active dry or instant yeast
5 cups (650 grams) all-purpose flour, divided
Filling
1/2 cup (115 grams) butter, dairy or non-dairy (like margarine), softened
3/4 cup (160 grams) dark brown sugar
2 tablespoons (15 grams) ground cinnamon
Glaze
1 8-ounce (225-gram) block cream cheese or 1 8-ounce tub non-dairy cream cheese, softened
1 cup (120 grams) powdered sugar
1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla bean paste
Make the dough: In a large bowl, whisk together the milk, butter, sugar, and salt. Add in the yeast and allow it to rest for one minute before proceeding. Incorporate 4 1/2 cups (585 grams) of flour and mix with a spoon or dough whisk (I have this one) until all the flour is moistened. Cover the bowl with plastic wrap and place it in a warm location to rise for 1 hour, or until it has doubled in size.
While the dough rises, prepare everything else: Cut the butter or margarine into cubes and set them on a plate to soften by the time the dough finishes rising. In a bowl, mix together the dark brown sugar and cinnamon and set aside. Prepare your baking pan(s) by using one 9×13-inch pan, two 9-inch round cake pans, or two 8-inch square cake pans, greasing the sides and corners with butter or nonstick spray. Line the bottom of each pan with parchment paper.
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These cinnamon rolls require no kneading, can be easily made vegan, and could be ready from your oven in just a little over two hours.