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Cinnamon Rolls

What you need: 

1 cup warm nondairy milk (I use soymilk)
1/2 cup organic granulated sugar, divided
1 (2 1/4 teaspoons) package active dry yeast
1/3 cup vegan margarine, melted (I use Earth Balance)
2 egg equivalents, prepared (
4 cups all-purpose flour, divided
1 teaspoon salt Filling:
1 cup brown sugar
2 1/4 tablespoons cinnamon
vegan margarine (for spreading on rolled dough)

What you do: 

1. For dough, place the warm nondairy milk, pinch of the sugar, and yeast in a large mixing bowl (I use a Kitchenaid). Let sit for 5 minutes or until foamy.
2. Add the melted butter substitute, granulated sugar, egg substitute, 1/2 the flour, and lastly the salt. Stir on low with the paddles attachment on until the ingredients are incorporated, about a minute. Add the rest of the flour in two intervals. Knead it for about 3 minutes until it's soft and pliable. Let rise for 1 hour.
3. While the dough is rising, mix the brown sugar and cinnamon together in a bowl for filling. Preheat oven to 400 degrees F. Once the dough has risen, flour a clean surface as needed and roll the dough out into a rectangle about 16"x21". The dough should be about 1/4-1/8" deep.
4. Spread on the butter substitute on the top side to coat, sprinkle on the brown sugar/cinnamon mix to coat. Roll it up width wise, cut into 12 equal lengths.
5. Place cinnamon rolls into two cake pans and bake for about 10 minutes or more. They should be slightly soft when you take them out.
Source of recipe: This is a recipe my family has me make on any special occasion. On Easter, Christmas, Birthdays, when they really want them, etc. This cinnamon roll recipe really is one of the best, if not the best recipe I have.

Preparation Time: 
about 2 hours
Cooking Time: 


This recipe can turn anyone to puddy.  I'm addicted; I'm probably about on my hundredth batch, no joke.  The only substitution I make is using olive oil instead of margarine for both the bread and filling portions.  Everytime, without fail, it turns into a sweet, cinnamon-y, gooey mess.  Love it!


These were incredible and did not last long at all!! I made a cream cheeze frosting for them, but it may have been too much. Next time I will leave off the icing.


I've never made cinnamon rolls before this. These were awesome! I used half whole wheat pastry flour and half unbleached regular. Even my picky omni kids were fooled. I will be making these again.


AHH!!! These are wonderful :)

My roommate and I tag teamed the recipe since I had to leave for a coffee date with my dad :) Plus, the roommate that I tagged off to has very little baking experience, and they still turned out wonderful. We used the flax egg in them, plus I used 3 cups white flour, 1/4 cup almond flour, and 3/4 cup spelt.

I think for my birthday I will make mini ones. Very excited!


Delish! I got them all rolled up and left them out covered with a dish towel over night and cooked them in the morning. Turned out perfect!


These were great!  Even when I thought I screwed them up (I let the yeast sit too long bubbling by itself!) they still came out amazing!  I would use some vanilla next time, but this recipe is fool proof and wonderful!  They were a hit at my family party! :)


I made these for my omni (thankfully vegan friendly) boyfriend.  He looooves pastries, and he loved these.  =)

I, however, HATE pastries, but I even liked these.  However, after only eating one, I don't think I will have a sweet tooth for a long time.


ok, it was the yeast. Although they might be fluffier with whole wheat pastry flour instead of my usual mix of AP & ww.

still totally delicious!


these were yummy! I found the dough more bread-like though, maybe pastry flour would be better in these? My dough also didn't rise but that was probably the fault of my old yeast. Next time I'll probably try better yeast and maybe pastry flour, but I'm going to keep making them and keep some dough in the freezer - because they're tasty!


Really nice! I've made these several times, I use a mixture of ww pastry flour and white flour.
When I want to make it really decadent, I use a maple syrup glaze, that really adds an amazing twist to the cinnamony taste.



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