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Cinnamon Buns

What you need: 

4 1/2 to 4 3/4 cups flour (up to 1/2 may be whole wheat)
1 tablespoon gluten (optional, but especially useful if using the whole wheat flour)
1 package active dry yeast
1 1/2 cups warm water (or soy milk)
1/2 cup mashed cooked potato (I use instant potato flakes and water to equal 1/2 cup)
1/3 cup melted margarine
1/2 cup sugar
1 teaspoon salt Filling:
1/2 cup softened margarine
1/2 cup sugar
1 teaspoon cinnamon (or more to taste)
2 tablespoon softened margarine
lots of powdered sugar
a dash of soy milk

What you do: 

Combine 2 cups of the flour and the remaining dough ingredients in a large mixing bowl. Beat well with a wooden spoon for 2 minutes. Stir in as much flour by hand as you can. Turn in out onto a wooden board that is well covered with flour and knead in as much flour as needed to make a moderately soft dough. Knead for a few more minutes until smooth and elastic. Place in a greased bowl and cover with a towel. Let rise until double in size (an hour or so. It dosen't have to be exact).
Take the dough back to the wooden board and dump it out of the bowl. Roll it out into a rectangle about 8 inches wide by 18 inches long. For the filling, spread the 1/2 cup softened margarine over the dough (not the bottom inch, though) and then sprinkle the sugar and cinnamon on top of the margarine.
Starting from the top, roll it up, pinching it together at the bottom to seal the long roll (this is why you didn't put margarine on that part).
With a serrated knife, cut the long roll into 12 or 15 rolls (depending on how large you want them to be.) Place the rolls in a 9 by 13 pan that has been greased and lined with parchment paper (this will keep the bottoms from burning and the rolls from sticking.) If you have 12 rolls, there should be 3 across and 4 down. If you have 15 rolls, there should be 3 across and 5 down.
At this point, you can put the rolls into the fridge and take them out in the morning to bake fresh for breakfast. Take them out about 30 minutes before you want to bake them, and make sure that they are well risen before you bake them. OR, you can let them rise at room temperature for about an hour, and bake straightaway. Bake in an oven that has been preheated to 350 Fahrenheit for about 30 minutes (check at 25 minutes for doneness).
To make the icing, whisk the 2 tablespoons softened (not melted) margarine with some powdered sugar. Keep adding the powdered sugar until it feels stiff to mix, and then add a splash of soy milk to thin it out slightly. Let the rolls cool for a few minutes, ice, and enjoy.

Preparation Time: 
3 1/2 hours
Cooking Time: 
Recipe Category: 


Alright! Now these look like the cinnamon rolls my sisters keep asking me for  ;)b...we've tried other recipes but they didn't look as promising and weren't  :( These will probably be made for Thursday. Yum, yum  ;)b


Ok, the second time I made these I did all the mixing with my electric mixer. Big mistake! :P They came out dense and heavy.  :-\ Not at all like the 1st ones. The taste was still good but the consistency really mucked them up. So... MIX BY HAND (until you get to the frosting... it seems to be fine mixing that with the electric mixer). And you will loooove the outcome of these scrum ptous (when made right, lol) cinnamon rolls! ;D


;)b So cool, so cool! I made these for my husband for our anniversary and he actually asked me FOUR times if they were vegan!!! They were deliciously yummy and I will DEFINITELY be making them many times again!!! Thanks sooo much for sharing!!  ;)b


this was the most fun recipe i have done so far.  It was very much worth the effort. i used half pastry flour half wheat. the only thing i did wrong was cut them uneven i came out with 7 but they were wonderful. i couldn't even finish the one i had for breakfast it was so rich!! someone told me the icing was like cake icing but i love pure sugar so i like it.

thank you so much for posting this recipe!  oh and i was a little put off by the potato but it made the consistency good.


These are SO good. I used half whole wheat flour and half white flour and they turned out perfectly. For the frosting, I used 2 Tbs. margarine, 2 Tbs. tofutti cream cheese, and about a cup of powdered sugar. Yum! Thanks so much for the recipe!


These were amazing. Better than any non-vegan recipe I've ever come across. I imagine the icing would have had a better consistency had I allowed these to coo (as the recipe says)l, but I just couldn't wait  :P.


these were sooooo good.  Best cinnamon buns I have ever had.  Kind of time consuming, but worth it!

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