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Cinnamon Buns

What you need: 

3 teaspoon active dry yeast
2 tablespoon granulated sugar
1 cup lukewarm water
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 to 4 cups of all purpose flour
1/2 cup vegan margarine
1 cup brown sugar
3 tablespoon cinnamon
1/4 cup maple syrup OR brown rice syrup
2 teaspoon vanilla extract
1/4 cup each raisins AND/OR nuts

What you do: 

Combine yeast, sugar, and water in a small bowl. Let sit for 10 minutes in a warm place. If your yeast does not bubble, it is dead and the dough will not rise. Throw out the mixture and start again with new yeast. You can mix the dough in a bread machine, mixer with a dough hook, or by hand.
BREAD MACHINE/MIXER INSTRUCTIONS: Using your breadmachines dough cycle or in your mixers bowl, combine the yeast mixture, nutmeg, salt, and flour. Mix dough until smooth and elastic.
HAND MIXING INSTRUCTIONS: In a large bowl, combine the yeast mixture with the nutmeg and salt. Add the flour in batches, stirring after each addition, until the mixture forms a cohesive ball of dough (it will pull away from the sides of the bowl). You will need about 3 1/2 cups of flour. Turn out onto a floured counter top and knead until dough is smooth and elastic. This can take up to 15 minutes. Flour your work surface frequently to prevent sticking.
Spray a large bowl with non-stick spray (or use one tablespoon of oil) and place dough inside. Cover with a clean towel and let rise in a warm area for 1 hour. While the dough is rising, make the filling.
FILLING: Mix margarine, sugar, cinnamon, maple syrup, vanilla, nuts and/or raisins (if using) in a small bowl until smooth. Refrigerate until ready to use.
Preheat oven to 350 F.
Punch dough down and divide into 2 pieces. Put 1 piece of dough back into the bowl and cover to prevent it from drying out. Place 1 piece on a floured work surface. Pat dough into a rectangle. Using a rolling pin, roll out dough into a 9X13 rectangle. Spread half of the filling mixture onto the dough using a spatula, leaving a 2-inch border at the bottom. Start rolling up the dough starting at the top left-most corner and working your way along the length of the dough. Try not to stretch the dough too much when rolling. Continue rolling until you reach the edge of the filling. Moisten the plain strip of dough (below the filling) with water and roll the dough down to seal. Let the roll rest while you finish the second roll.
With the seam side down, cut each roll into 4 equal pieces. Place, cut side down, in an oiled 9-inch square baking pan or in the middle of a baking sheet lined with parchment. Cover with a towel and let rise for 30 minutes.
Place rolls in preheated 350 F oven and bake for 15-20 minutes, or until edges are golden brown and filling is bubbling. Let cool in pan for 15 minutes before serving.
These taste great plain, but I suggest frosting them with the Coconut Pecan Frosting on this site.

Preparation Time: 
2.5 hours
Cooking Time: 
Recipe Category: 


Oh my gosh, best cinnamon buns ever! My vegan asked me was I sure it was vegan! lol


Amazing!I just had one fresh from the oven and it was fluffy,gooey and most importantly delicious :)>>>
i followed the recipe to the letter except i made these substitutions 1-instant yeast instead of active dry yeast 2-oil instead of margarine 3-reducing the sugar and maple syrup

Thank you for the recipe


there were fantastic!!! i followed directions, except i doubled it. they really are the best ive ever had! thank you so much for the recipe!


AWESOME!!! I haven't had a cinnamon bun in ages and this hit the spot!! Unfortunately I didn't have any raisins but these babies were still delicious!!! My belly thanks the poster of this recipe!!!!!


I made this for Christmas Day lunch today and they were really good. I used about half the filling and most of it oozed out during and after cooking-- I'm not really sure how to remedy that problem. I topped them with a vegan cream cheese frosting from a carrot cake recipe here on vegweb, and that made them rival Cinnabon. However, next time I'll make it without the frosting as it was just too much sweetness for my husband and me. My 19-month-old son ate one, sans frosting, and the entire time he lkept saying, "Mmmmm, good!" and grinning.  ;D
Like previous reviewers, I had to add more liquid to the dough; the dough rose amazingly well.


We made it last night at my b/f's house. It was sooo yummy but i thought it was a bit too sweet xDD We used all the filling but I think it was a bit excessive. It oozed out and pooled all around our buns. When we reheated it, the vegan butter floated to the top while the cinnamon sugary goodness was settling at the bottom. I will make it again prob with a tad less sugar and a little less vegan butter but this was kick arse :D


I have made these cinnamon buns over and over again, and they are always delicious each and every time! They are gone within a day whenever I make them because my family and friends devour them. Most can't believe they are vegan.

Generally I feel that it makes too much filling, so I save some and put it on top as an icing/glaze fresh out of the oven. Seriously, they taste so much better than cinnabon! I love em! :)>>>


I made these last night. I think there was a bit too much filling, but I like them soft and gooey so that was fine by me. I didn't use nuts because I didn't have them and I don't like raisins in them. They turned out so good. The dough was sweet enough that it would make really good rolls.  They made 11 rolls for me and they were each really big. I put them in a glass dish to bake them instead of putting them on a pan separated; I like when they're soft on the outside and when they're all squished together they're soft on all edges.  I used a vanilla frosting for them- my frosting sucked and wasn't needed but my boyfriend loves frosting on cinnamon rolls.

We're going to try the leftovers today.


These  cinnamon buns are very good fresh out of the oven, but they dry out quickly.  Next time I am going to try adding a couple tablespoons of Earth Balance to the dough to keep it fresh longer.


These made my house smell wonderful.  I was out of maple syrup so I substituted molasses instead.  I am looking forward to trying it with maple syrup the next time.  Either way, they're a definite a do again!



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