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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: 


These were amazing!!
AND my family will never realize they are vegan :-D

However I had a hard time with the dough :( and I cooked them for 20 minutes.

ABSOLUTELY delicious.


Lovely!!  Thank you SneakyGreens!  Better than the cinnamon buns we make at the bakery I work at!!  By far!  A recipe to be proud of, and to share with all your non-vegan friends to impress and woo them.

For the egg substitute, I used 2 mashed bananas, and it was sooooo fantastic.
I made both a glaze and an icing, like bakeries do.  The glaze is brushed over the buns right after they come out of the oven, including all around the sides, and then the 'cream cheese' icing is slapped on top when buns are warm or cool.
Glaze: i whipped about 1 cup icing sugar into about 1/2 cup soft tofu (silken would work well), and added a very small amount of natural almond extract.
'Cream Cheese' icing (adapted from 'How it All Vegan', Barnard & Kramer, 1999, page 150):
3 Tablespoons vegan margarine
3 Tablespoons faux cream cheese
2 1/4 cups powdered sugar (icing sugar - there are organic, vegan types available)
2 teaspoons soy milk
1 teaspoon natural extract (lemon, vanilla, maple, or almond extract)
First mix together margarine and 'cream cheese' in a medium bowl, and incorporate 1 cup powdered sugar.  Add remaining sugar alternately with milk, mixing until smooth.  Stir in extract until consistency is light and spreadable.


Omg sooo goood! I made them for a work party and they went off like gangbusters, yeah just like that.


these were so easy to make and were so good! I did not use more than 2 cups of flour though, it would have been too dry otherwise. Anyway I love them and will eat them all.


I have made these probably 3 times now, it is a great recipe. I always make a simple icing for the top, and this last time I added slivered almonds to the filling. The dough always comes out beautiful in my kitchenaid mixer. This is my go-to special breakfast recipe. Maybe I make my rolls too big but I only get about 8 out of the recipe, but that's fine by me. Very good. ;)b


I'm making these right now and I can't wait to see how they turn out!  Should make for a nice surprise breakfast in bed for my hubby!  I'll add a pic once they're done!


Mmmmm These were VERY good!  I placed mine all next to each other which kept them from getting too dry on the sides.  I used 2 1/2 cups pastry flour, 1 cup Whole Wheat flour, and 1/2 cup soy flour...just for kicks.  I baked them for about 15 minutes and used a simple powder sugar, earth balance, and soy milk glaze.  Even my butter loving day loved these!  Definitely recommend this recipe.


Mmmmmmmmmmmmmmm, they're so good! I halved the recipe and used this amazingly simple but amazingly delicious icing recipe. Of course I used half of THIS recipe, too, but if you're making a full batch, these are the measurements that you'll wanna use:

+ 2 cups powdered sugar (HAS to be powdered, don't use the granulated stuff)
+ 4 tbsp soy milk
+ 4 tsp vanilla extract

I'm SO glad I found this recipe. I haven't had Cinnamon Rolls since I was a kid and my mom used to make them for breakfast. These definitely fill the void.  :)  :)


I haven't had one yet. But they smell great.
mmmmm. five minutes until they come out.
mmmmmmmm. 2 hours and 30 minutes until desert time


My husband made these for me for a Valentine's Day breakfast.  I don't know what he may have changed or failed to do, but they didn't rise much - which didn't matter, because they tasted great!  The filling was perfect.  I'm going to try them again myself, because I generally do better with yeast than he does, and see if I can make them even better.



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