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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: 


soooo good. i think next time i will use more liquid in the bread part, i think i only used about 2.5 cups total of flour, and the filling did end up being a bit much for this reason.  i iced them with a simple powdered sugar, water, and margarine icing and they were soooo freaking good. 


So, when I ate these fresh out of the oven last night, I thought they were WAAAAYYY too cinnamon-ey and I was disappointed :'(

HOWEVER, when I heated one up after the pan sat in the fridge overnight, these things rival Cinnabon, I swear! Absolutely delicious! Soft roll, ooey gooey inside--yum! Thanks so much for the recipe!


Oh, another thing, I didn't let it sit for that last 30mins either, probably only about 10mins.  It didn't make any difference as they were fantastic!



I made these last night and they were delish!  The only thing I found I needed to change was the bun part of the recipe needed more liquid (I used more water) and the mixture for the filling was way too much for my purpose.  I had about half of that mixture left over.  Next time I'll just make half as much mixture as these are quite sweet enough using just a little inside.

My filling went everywhere as well but hey, I don't mind.

I used the suggested frosting and they were sooooo good.  Just as good, if not better, than the flavour of a bakery cinnamon bun :)



Wow!  Great recipe! I have missed TJ Cinnamon's cinnamon rolls ever since I moved to Indiana (11 years ago).  I have never been able to find anything comparable here, including Cinnabon.  Nothing else ever compared.  But these do!!  Gooey and sticky and delicious!!  Thank you so much!! :)

My fillings kind of oozed out all over the place during cooking.  I think I needed a larger pan.  And the recipe made 12 for me, not 8. 


AshleyKimball, your photos are amazing!


these cinnamon buns were very tasty! :)but i recommend cooking them in a pan with sides because  the filling tends to run all over and tend to spread out instead of up.overall very good ;D


GRRREAT recipe!!!  I must admit I did not follow the recipe completely, so my review may not be that worthwhile. ;)  I used the exact method for the dough listed, but for the filling i used toasted oats, brown sugar, cinnamon and applesauce.  Mmmm...I put them all in an 8X8 inch baking dish and glazed them with a mixture of maplesyrup, maple extract, xanthum gum and powdered sugar (like icing) and then baked them.  When they came out of the oven I let them cool slighty and than glazed them again and added chopped pecans. "Maple Nut Sticky buns"

Yumm yumm!  I just wanted to say I love the dough recipe, and thank you so much for the inspiration!


These are soooo good. I accidentally missed the letting them sit for 30 minutes before baking...and they still turned out pretty good! I will make them again and again (without missing that last step in the future)


for those who have tried this with the breadmachine... do you know if I can put the ingredient in the machine at night to have the dough ready in the morning?  would love to make this but can't wait 2 hrs in the morning for my breakfast.  thanks



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