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Cinnamon Rolls

What you need: 

[u]Cinnamon Rolls[/u]:
1-1/2 cups all-purpose flour
1-1/2 teaspoons yeast
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup nondairy milk
1 tablespoon vegetable oil
2 tablespoons melted vegan margarine (I use Earth Balance)
1/4 cup sugar
2 tablespoon cinnamon [u]Icing[/u]:
1/2 cup granulated sugar
1 tablespoon nondairy milk
1 teaspoon vanilla extract

What you do: 

1. Cinnamon Rolls: In a bowl, combine all-purpose flour, yeast, baking powder, baking soda, and salt. Add nondairy milk and vegetable oil; mix until dough becomes sticky mass.
2. In a small bowl, combine sugar and cinnamon. In a small saucepan, melt margarine.
3. Split dough in half and flatten into a 4-inch x 8-inch rectangle, using flour as needed to reduce stickiness. For each half, spread half of the melted margarine onto dough and sprinkle with half of the cinnamon sugar mixture. Roll each half of dough into a long tubular shape and cut into mini rolls (cutting approximately every 1-1/2-inch) place mini rolls into a non stick pan, and repeat above steps with second half of dough.
4. Bake at 375 degrees Fahrenheit for 9 to 12 minutes.
5. Icing: Blend sugar until it is powdery. Add nondairy milk and vanilla extract. Pour icing onto rolls immediately after taking them out of the oven.
Source: This recipe is a modified version of my mom's recipe.

Preparation Time: 
20 minutes
Cooking Time: 
2 to 4
Recipe Category: 


This was amazing!


Loved the recipe. I have to use the flour though to make it less sticky I think. The recipe taste great but mine don't look so great. Could have been because of being too sticky. The glaze taste good, but I think I'll use an icing from the store. Glad my 3 year old was here, because if he wasn't, I think I would've ate the whole container. It was that awesome.


Holy wow. Just whipped up two consecutive batches. Quite simple and easy. I even ran out of alt milk and they still tasted delicious. Subbed water and used a little extra coconut oil. Also, for my glaze, I used the left over veg buttah and mixed it with the extra sugar/cin mix, a splash of vanilla and viola! Instant perfect glaze. Will definitely be using this again!


Hi there, I'm an intern for Animal Place, a farmed animal sanctuary that also does outreach to the community about veganism and animal rights. We are compiling a list of recipes to give out to new vegans and I was wondering if I could use your recipe and picture? I would give you credit, of course.


Oh. My. God.  First time making cinnamon rolls in my life, and these came out AMAZING.  I didn't even need to frost them.  I used coconut oil for the oil and also in place of the vegan butter... and I could not stop eating them.

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Just finished these and uploaded a photo. The dough was ridiculously sticky so I advise a bit more flour (maybe 1/8 cup?) in the actual recipe to add to the dough before shaping. It wasn't manageable at all. Once you've made the dough (with enough flour) then use a lot of flour on a hard surface when shaping into the rectangles.

They were lovely. When I rolled these up and saw the limp thin roll in front of me I looked at it and thought 'no way'. Nevertheless they were cut up equally and they puffed out and rose nicely in the oven. They're a lovely snack size. I used another cinnamon roll recipe before for bigger ones and the filling oozed out all over the pan, and they unrolled in the oven. This one is perfect. Well sized for my husband and me to take for lunch. The filling itself was a tiny bit gritty though barely noticeable.

My one other suggestion is, maybe change the title to 'mini cinnamon rolls'? I think it may also be possible to make bigger cinnamon rolls with this exact recipe but not splitting the dough.

I found this recipe through none stop searching for one that didn't ask for the use of brown sugar. I only had about 1/4 cup left. My other half could only get hold of caster sugar at 6pm on a Sunday! So we used that instead. So happy I found this recipe.  :)>>>


These were okay. I made some mistakes and such but they were still a little fluffy, quite nice.
The flavour wasn't particularly nice but again, possibly my fault.
Great with the icing!


These are amazing!


I assume the yeast in the recipe is ambiance so the cinnamon rolls taste like yeast rolls instead of baking powder rolls.  It mostly works.  Without the icing, these cinnamon rolls don't have the same texture or taste as traditional cinnamon rolls.  Once iced, it's pretty close.  I might make the icing a bit thicker to lock in the cinnamon-roll-ness.  I wouldn't chose this recipe first, but it's a solid backup recipe if it happened I didn't have time to make traditional cinnamon rolls.


I took the advice of previous posters and added 1/4 cup - 1/2 cup more flour to the dough mixture before rolling it out (instead of a sticky mess it resembled a big dough ball), used less vanilla in the icing, made more cinnamon/sugar mixture, and made more icing. YUM!!! These were so good!! Moist and gooey and cinnamony, boy oh boy. This was my first time making cinnamon rolls and I'm so happy they turned out so great! Thaaaaank you for the wonderful recipe.  ;)b

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