You are here

Member since July 2006

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 good, but mine turned out a bit dry. I would've liked them to be more gooey. I baked them for an extra five minutes because I was expecting them to expand a lot in the pan by the time they were done, but they expanded just a little. My using one cup of whole wheat flour to sub for one of the cups all-purpose may have also dried them out a bit.

My hand mixer let out some sparks and I think broke (I'm afraid to turn it on again) while I was mixing the last cup of flour into the mix (which was getting really thick at that point), so I recommend a standing mixer or hand mixing after adding the last cup of flour.

Some other commenters said these were very sweet without icing. Mine weren't too sweet maybe because I used coconut sugar. I topped mine with vegan cream cheese icing-- a nice treat.

P.S. This was my first time making cinnamon rolls and it was 100 (billion) times easier than I imagined, no more laborious than making a pan of brownies, really--the yeast part is not that bad, neither is rolling out the dough or kneading. It was even kind of fun. Don't hesitate to make them like I did.


Can these be prepped during the day (say that I started to prep it at 2 in the afternoon) and then baked the following morning? I'd like to bake them as a surprise, but I can't prep it the night before because I'll be with a ton of people and can't spend tons of time in the kitchen then.


I don't have a mixer, and mine didn't rise. But they are still yummy. :)


This recipe made me extremely nostalgic to my non vegan days. I personally do not own a lot of health food items that most vegan recipes call for so I appreciated the "simple" ingredients and how extremely easy it was.  ;)b


Keep in mind this is coming from a certified cinnamon roll HATER.

These are the most delicious things I have ever eaten! My omni boyfriend and friends are constantly asking for them.  Sooo making them for Christmas gifts this year.

I added extra cinnamon, and also a glaze on top (although they're delicious without it!)
I used some powdered sugar and enough almond milk to make it thin, plus some vanilla because I put it in everything.


This recipe was amazing in itself, but I made a simple "cream cheese" glaze for them and it was delicious. Make sure you look at the bottoms when you're checking to see if they're done; I made the mistake of not doing this and they turned out a little burnt.  And, like another user said, roll them really tight.


OH MY GOODNESS!!!!  I shouldn't have made these... I'm going to eat all of them!  So delicious.  Make sure to roll them pretty tight.  Also, could have cut the filling (cinnamon and brown sugar) in half as I only used about half of it. 

The frosting I used was:
2 cups powdered sugar
4T vegan butter
2T unsweetened almond milk (or any non-dairy milk you prefer)
1t vanilla


these are delicious. i made them once and they were eaten within two days, so i decided to double the recipe and give some to people at work and whatnot. however my oven is wonky and i'm having trouble getting them not to be too doughy the second time around. phooey.


Ah! I can't believe I've never reviewed these before! I make these all the time. I just recently made a double batch and gave an entire batch to my mom for Mother's Day. I made them for Christmas morning, too.

I use whole wheat flour or a mix of white whole wheat and wheat. They've turned out just fine. I also like to sprinkle on pecans after the cinnamon sugar have pecan rolls. I top them with a simple glaze of almond milk, powdered sugar, and vanilla. Good stuff!


OH MY...I'm in love. These were amazing, and worth every second it took to make them. Thanks for the recipe!



Log in or register to post comments