Vegan Cinnamon Rolls (with make-ahead option!)

by Angela (Oh She Glows) on May 9, 2017

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March and April were a couple of the hardest months we’ve had since becoming parents of two. We were struggling to stay afloat and not sleeping much. I started to feel depressed/anxious on and off (which worried me a bit, given my past struggles), and was at a loss for how to write about what I was going through. For a while, I lost the motivation to do many of the things I normally enjoy. The past few years have been amazing and intense and emotional and exhilarating and exhausting. The phrase “burning a candle at both ends” comes to mind. My kids are my world and being a mother is my favourite role in life, but it’s so damn hard sometimes. That’s just the honest truth. Some days you just survive. But then there are those daily moments that take my breath away…make my heart burst with love and my eyes well with tears, and it’s like…oh yeah. THIS. This is it. This is what makes it all worth it a million times over. Grateful doesn’t even begin to describe how I feel.

Thankfully, we seem to be in a better phase right now: we’re all getting more sleep, and the kids have been much happier. I’m soaking it up! My motivation has also returned and inspiration seems to be everywhere lately. Despite the incessant rain of late, things are feeling fresh and new again. My birthday is coming up in a week, so the timing couldn’t be better.

If you’ve been following me on Insta Stories, you may have seen the development of these cinnamon rolls over the past couple weeks. Cinnamon rolls for DAYS, you guys!! Working off my Pumpkin Pie Cinnamon Rolls recipe from way back in 2010, I made a classic cinnamon roll—vegan styles, of course. Why the heck didn’t I have one already? I do not know. My goal was to make the recipe foolproof without sacrificing that amazing cinnamon roll experience we all know and love, and based on my taste testers’ reactions I’d say it’s a big crowd-pleaser. (One of my pals said they remind her of her grandmother’s cinnamon rolls!) Don’t be put off by the number of steps; I wanted to provide a lot of detail so you wouldn’t be left hanging (that’s the worst). Also, be sure to see my notes on how to prep these the day before (you know I tested that, too), so you can wake up and bake fresh cinnamon rolls with minimal bleary-eyed fiddling in the kitchen. I know what we’ll be enjoying on Mother’s Day, and I can’t wait to celebrate with our crazy little fam…

makeaheadvegancinnamonrolls

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Classic Cinnamon Rolls

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Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don’t panic! I promise, as long as you read everything over before you begin, you'll be fine—they're actually quite easy to make. Even though this recipe technically requires about 2 hours and 45 minutes total time, only 30 to 40 minutes of that are active. The remainder is rest and bake time, during which I encourage you to kick up your feet and relax! See my tips below for how to make these the night before, too. I adapted this recipe from my Pumpkin Pie Cinnamon Rolls (2010).

Yield
10 to 12 rolls
Prep time
Rest time
1 Hour, 45 Minutes
Cook time

Ingredients:

For the yeast:
  • 1/2 cup (125 mL) warm water
  • 1 teaspoon (5 g) sugar
  • 1 packet (8 g) quick-rise instant dry yeast
For the dough:
  • 2 1/2 cups + 3 tablespoons (430 g) all-purpose white flour, plus more for kneading
  • 1/3 cup (67 g) vegan butter
  • 1/2 cup (125 mL) unsweetened almond milk
  • 1/3 cup (73 g) cane sugar
  • 1 teaspoon (6 g) fine sea salt
For the cinnamon sugar filling:
  • 1/2 cup (110 g) cane sugar
  • 1 1/2 tablespoons (10 g) cinnamon
  • 1/4 cup (50 g) vegan butter, melted
For the pan sauce and frosting:

Directions:

  1. Set aside a 9- by 13-inch casserole dish.
  2. For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
  3. For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
  4. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
  5. Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
  6. Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It’ll probably stick to your fingers (even with the oil), but that’s normal. Turn the dough out onto the floured surface.
  7. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don’t be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.
  8. Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.
  9. Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
  10. Make the pan sauce: In a small pot, melt 1/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.
  11. After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
  12. With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
  13. Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.
  14. Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
  15. Meanwhile, prepare the Vegan Cream Cheese Frosting.
  16. After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
  17. Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.
  18. Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!
  19. If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. The edges get a bit crispy, and it’s oh so good!

Tips:

Want cinnamon rolls prepped for breakfast the next day? Simply follow the recipe until you complete the second rise. Place the wrapped dish in the fridge overnight. In the morning, remove the dish from the fridge and let the rolls sit in the oven with the light on for about 20 minutes. After that, remove the dish from the oven and preheat the oven to 350°F (180°C). Remove the plastic wrap, and bake as directed. They can be prepped up to 18 hours in advance. Just be sure to cover the dish tightly with plastic wrap while in the fridge.

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Keep your eyes peeled for a step-by-step cinnamon roll video coming soon! Be sure to subscribe to our YouTube channel so you don’t miss it.

And as an aside, to anyone out there battling the bad flooding happening throughout Eastern Canada, our hearts go out to you!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 359 comments… read them below or add one }

Gaby May 9, 2017 at 9:51 am

Can’t wait to try these glorious gems <3 they look delicious! Glad to see you're back on the blog haha although, judging by your Insta Stories, you have your hands full with a buzzing toddler and growing baby! Good luck and enjoy :) Hopefully you'll update us on the blog soon! xoxo

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Angela Liddon May 9, 2017 at 9:56 am

hah thanks Gaby!! I’m planning on doing a bit of a life update (with 2 kids and how things have been) in the near future. :)

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Laura May 17, 2017 at 12:11 pm

Yep, you have your hands full. I just had baby #3 last week, a boy this time and forgot about the whole “sleep” problem. He wakes up every hour, haha!!! Whoever coined the phrase “sleeps like a baby” was off base. Way not true! Babies don’t sleep. hehe. It’s amazing how a 7 pound human can keep a whole household up every night. Having said that…..I think this is why we need little treats. I NEED yummy food when getting no sleep. It’s the only thing that gets me through the day with 3 busy kids to take care of and this sleepless (but adorable!!!!!!) newborn in my life.

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Angela (Oh She Glows) December 18, 2017 at 7:57 am

Hey Laura, So sorry I just realized I missed your comment. Congrats on your 3rd baby Laura! I hope he’s sleeping better now (although if your kids are anything like mine, there are good weeks and bad weeks). I think we should both treat ourselves to these over the holidays…what do you think? ;)

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Svetlana May 9, 2017 at 9:52 am

These look delicious!!! I was drooling over them on instagram all week haha! Thank you, can’t wait to make them!!!

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Angela Liddon May 9, 2017 at 9:57 am

So fun that you were following along on Insta stories…I hope you love them!

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Svetlana May 10, 2017 at 10:10 am

I do!!! :-)

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Juliette | Namastay Traveling May 9, 2017 at 9:57 am

This looks amazing! And I love that I already have all these ingredients at home. Wil lbe trying this our Saturday morning :-)

Juliette | https://namastaytraveling.com/

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Angela Liddon May 9, 2017 at 10:08 am

That sounds like the perfect way to start your weekend! I hope you enjoy them, Juliette. :)

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Kate May 9, 2017 at 10:32 am

Welcome back! These look delicious. I’ve never braved making cinnamon rolls but I might try these! Any vegan butter recommendations besides Earth Balance? (Trying to avoid palm oil.) Would the measurement need to change if using butter instead?

I’ve passed your latest book on to both of my aunts, and they adore it like I do. Most recently I made your chia jam with strawberries and used some of it in your breakfast oat bars. I really appreciate the time you’ve put in to the blog, your recipes, and your cookbooks. Take care!

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Angela (Oh She Glows) May 9, 2017 at 10:40 am

Hey Kate,
Thanks for the cookbook and recipe love! I’m so happy you and your aunts are loving them. As for vegan butter, I’ve been testing a homemade version (unfortunately, it’s not ready to share yet). I don’t know of a palm oil free store-bought version, but maybe someone else does. :)

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Robin May 10, 2017 at 8:17 am

Yes! (If you’re in the states) you can find Miyoko’s palm oil free vegan butter at many health food stores. I also saw it at Trader Joe’s.

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Veronica May 18, 2017 at 1:17 am
Recipe Rating:

I made these for Mother’s Day with Miyoko’s butter from Trader Joe’s, and I think they turned out really well. I haven’t made them with Earth Balance so can’t compare the two, but I thought mine were great!

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Carolina May 11, 2017 at 1:54 pm

I’m pretty sure Earth Balance has a palm oil free version , though I’m not sure it’s soy free…

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April Driesslein May 18, 2017 at 2:46 pm

I was thinking that coconut oil might be a good sub for the vegan butter, although maybe that is too similar to palm oil.

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cosima March 18, 2018 at 2:12 am

did anyone test the recipe with coconut oil? im dying for cinnamon rolls today, but don’t have any vegan butter at home…

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Angela (Oh She Glows) March 18, 2018 at 2:04 pm

Hey there, I think a blog reader may have reported on this in the comments:
Sarah wrote:
“I ran out of Earth Balance, so I made a batch of homemade vegan butter (aside from emulsifiers and flavourings, it’s mostly refined/deodorized coconut oil and virgin canola oil), so I can say that for those wondering about using coconut oil, it would probably be a success, especially if you cut about 1/4-1/3 of it with a neutral liquid oil.”

Hope this helps! Let me know if you try it out.

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Christina @ Montessoriishmom.com May 9, 2017 at 10:42 am

These look so, so good :) I think they’d be a great addition to our mothers day brunch! I love your blog and am glad you’re back!

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Angela Liddon May 9, 2017 at 11:09 am

Thanks for the love, Christina! I hope you enjoy the new recipe. :)

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Kate May 13, 2017 at 2:48 pm

Thanks, everybody!

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Rosa May 9, 2017 at 11:45 am

OMG, they look so good!
Your posts are the living proof that vegan is just the way to go!
Keep going and spreading the vegan love,
hugs,
Rosa from food-lifestyle-facts

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Angela Liddon May 9, 2017 at 12:36 pm

Thanks for the love, Rosa!

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jordan @ dancing for donuts May 9, 2017 at 11:45 am

it’s seriously amazing how you make things vegan!!! these look insane, and i’ve been on the prowl for a healthier cinnamon roll recipe that actually tastes like a cinnamon roll! can’t wait to see the video :)

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Angela Liddon May 9, 2017 at 12:19 pm

I hope this recipe hits the spot, Jordan! I’m looking forward to sharing the video, too, so keep your eyes peeled. :)

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Martina MacKenzie May 9, 2017 at 11:45 am

So excited to try these this weekend. Do you think they would be okay to make ahead 2 days in advance and then follow the steps you indicated in your tips? I was hoping to make them Friday and then bake/serve them for Mother’s day?

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Angela Liddon May 9, 2017 at 12:37 pm

Hey Martina, I haven’t tested making these more than 18 hours in advance, so I can’t say how they’d turn out. I’d be worried they might dry out a bit? If you give it a try, please do let us know how it goes! I hope you enjoy the recipe. :)

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Hannah May 9, 2017 at 11:50 am

I’ve been waiting patiently for these! I’ll be making them for family that is visiting this weekend! :))

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Angela Liddon May 9, 2017 at 12:17 pm

I hope they (and you) love them, Hannah! :)

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Karen May 9, 2017 at 11:54 am

I love cinnamon buns!!!!! Thank you for making actual desserts. i feel like you have a better grasp of what it means to be healthy than a lot of other bloggers out there. There should absolutely be room for a real cinnamon bun from time to time!

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M May 9, 2017 at 12:48 pm

OMG!! This looks soo good! wow!

www.itsmiraclewhip.com

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Jillian Dann-Macerollo May 9, 2017 at 12:50 pm

This looks great! Wondering if they can be modified to be gluten free? Would you just replace the flour with an all purpose gluten free flour or would a rice flour work better?

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Angela Liddon May 9, 2017 at 2:05 pm

Hi Jillian, I haven’t tested it myself, so I’m not sure how that would go. It can be tricky making swaps in vegan baking, and even trickier when you go gluten-free, too. I imagine you’d have better luck with an all-purpose gluten-free flour than rice flour, though. If you experiment, please report back! I’d love to hear what you try and how it goes. And if I test anything in the future, I’ll report back, too. :)

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Jillian Dann-Macerollo May 9, 2017 at 5:56 pm

Great, thank you!

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Rachel May 26, 2017 at 7:37 pm
Recipe Rating:

I tried making a gluten free version with rice flower and the results are not ideal. I didn’t make any other substitutions. The rolls didn’t rise much during the second rising and they didn’t change in size after baking them. Basically they look like a cooked version of the rolls right after you cut them.
Next time I’m going to try it out with all-purpose gluten free flour, unless you have any suggest.

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Angela Liddon May 31, 2017 at 1:12 pm

Oh no, I’m so sorry to hear that swap didn’t work out. :( It can definitely be tricky making substitutions in vegan baking, and even trickier when you go gluten-free on top of that. I suspect you’ll have better luck with an all-purpose gluten-free flour. If you try it out, please let me know how it goes. Good luck!

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Beth May 10, 2017 at 7:18 am

I’m going to try King Arthur GF All-Purpose Flour. Thanks for the great Recipe Angela. We are big fans over here at my house. Even my meat-eating husband.

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Angela Liddon May 10, 2017 at 8:23 am

Aw, thanks for the love, Beth. I look forward to hearing how the King Arthur GF works out for you!

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Stephanie Florence May 20, 2017 at 10:53 am

So – being a GF person, I have worked quite a bit with Bob’s Red Mill pizza crust…. it has a great texture and like I think of those pizza places that sell those cinnasticks… SO I’m going to prep ahead tonight and try tomorrow morning, I will report back *CROSS FINGERS!!!!*

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Stephanie Florence May 23, 2017 at 7:24 pm
Recipe Rating:

Ah I AM SO HAPPY! So I used the Bob’s Red Mill pizza crust flour mix and followed Angela’s instructions exactly (replacing the all purpose flour with the BRM pizza crust flour mix) and oh my goodness, I don’t think I’ve had a GF cinnamon bun THIS good. It was like perfect texture with that short and chewy cinnamon heaven in the middle. I really really really recommend my GF people try this out. I was so impressed :) BONUS – it comes with a packet of yeast!

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Angela Liddon May 24, 2017 at 8:55 am

It’s so great to hear that worked out so well, Stephanie. Thanks so much for sharing!

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Angela November 18, 2017 at 8:48 am

Yay!! Definitely going to try the BRM pizza crust. It’s so hard to find gf AND vegan baked goods that have the right consistency. And when you’re taking the time to make something with a bit more effort like cinnamon rolls, you want it to be worth your effort. Thanks so much for sharing! I’ll be making these for thanksgiving and Christmas breakfast! (Angela, you should consider putting this gf sub in the recipe notes bc it took me a while to scroll back through the comments and read each of them. Just a thought). I love all of you recipes! 😊💕💕💕

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Angela (Oh She Glows) November 18, 2017 at 2:14 pm

I’m so curious now…I HAVE to get some Bob’s Red Mill pizza crust flour mix and try out this sub! I don’t put tips in my recipes unless I’ve tried it myself successfully, but it’s definitely on my list! Perfect timing with the holidays coming up. I hope you enjoy it Angela…do you mind sharing how it goes if you try it out?

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Maddie Till September 13, 2017 at 10:18 pm

I tried this with Pillbury gluten free all purpose flour and the dough is so crumbly. It won’t stay together especially for rolling. Maybe I’ll try the red mill pizza crust flour.

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Lubna May 9, 2017 at 1:03 pm

Congrats on the growing fam ! Lovely recipe, can’t wait to try it x

www.themisslubna.com

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Anne May 9, 2017 at 1:15 pm

Ahh, I was hoping you would post the recipe in time for mother’s day! (In the light of making your own magic.. ha!)

I hope this doesn’t sound mean because it is NOT intended that way, but sometimes it is nice to hear that others find this whole parenting thing difficult and have to make choices as well. And at the same time find it completely amazing and wonderful. Hang in there!

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Angela Liddon May 11, 2017 at 12:17 pm

It doesn’t sound mean at all! I totally get what you’re saying. Thanks so much for the warm words :) And, if you decide to try the recipe, I hope you enjoy the cinnamon rolls :)

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Sarah May 9, 2017 at 1:16 pm

Hi Angela,

Thank you for sharing your stories about parenting on Instastories. Your trip story was especially comforting for me as I had just returned from a challenging trip to Mexico myself. I could identify with so many things you mentioned. I’m heading to the kitchen to make these right now!! They look delish!!

:)

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Angela Liddon May 11, 2017 at 12:39 pm

Hey Sarah, Aw, I’m so happy that you took comfort in my story (but so sorry that you had a tough trip too!). Traveling with little ones is so hard, and defeating at times. We came back feeling more tired than we left, but still happy we had the experience. I’m sure it’ll get easier with time. I hope you love the rolls, by the way!!

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Kristina May 9, 2017 at 1:53 pm

These look delicious! I’ve been looking forward to the recipe since seeing them on your Instagram stories! Any idea if I can substitute coconut oil for vegan butter?

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Angela Liddon May 10, 2017 at 8:19 am

Great question! I haven’t tried it yet, but I’ll try to do so in the future and report back. :) In the meantime, if you give it a try, please let us know how it goes!

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Stephanie May 9, 2017 at 2:15 pm

I can’t wait to try this recipe! I’m sure it will be wonderful like all your other recipes.

And thank you for sharing a bit about your struggles. I think it’s so important for mothers to share these things so that we can all feel less alone.

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Angela Liddon May 11, 2017 at 12:07 pm

Thanks Stephanie, I appreciate it! I hope you enjoy the rolls if you decide to try them out.

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Angela Liddon May 11, 2017 at 12:23 pm

Thanks, Stephanie–I appreciate it :) I hope you love the cinnamon rolls when you get a chance to make them!

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Catering Den Haag May 9, 2017 at 2:53 pm
Recipe Rating:

This looks incredible! Yum!

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Elizabeth May 9, 2017 at 2:57 pm

Wow. These look amazing. So proud of all you’ve accomplished, Angela. I look forward to trying this out. Happy early mother’s day! And thank you for all the amazing recipes you’ve shared that even my non-vegan husband enjoys.

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Angela Liddon May 10, 2017 at 8:32 am

Thanks so much for the warm words, Elizabeth! If you get a chance to try the recipe, I hope you just love these cinnamon rolls.

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Elizabeth May 19, 2017 at 8:31 am
Recipe Rating:

I just made these last night… Amazing!!!! My favorite part was how beautiful they looked coming out of the oven, just like your photos!

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Nicole W. May 9, 2017 at 5:41 pm
Recipe Rating:

Best. Cinnamon. Buns. Ever.
I was soooo lucky to be able to test this recipe! I was happily surprised to discover that the hands-on time was tiny (about 25 mins for me baking with 5 toddlers…seriously!) and the steps, though they seem a lot, are each short and so simple.

My family members, daycare children and daycare mommies melted when they ate these. I made them a second time just 4 short days later when my nephew came to visit…he is a chef and has a *ahem* selective palate yet I discovered him eating these in my kitchen at 3am!! He loved them, too. Fluffy, caramelized, sweet with a tangy-sweet glaze…oh my gosh!

We’ll be whipping these up a third time for Mother’s Day…my children can pop them in the oven when we ( or just they!) wake up on Sunday :) I love that the recipe makes so much…10 large cinnamon rolls.

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Angela Liddon May 11, 2017 at 12:06 pm

Thank you Nicole, for all your amazing testing! I’m so glad they’ve been such a hit with everyone (including a chef to boot). We’re making these on Saturday in advance of Mother’s Day…I can’t wait to enjoy these in bed!! lol.

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Nicole W. May 11, 2017 at 2:16 pm

Yes, these are Mother’s day for my mom (and me!)!

For the daycare mommies, I’ll be baking up your Chocolate Chunk Cookies with their little ones tomorrow, tying them with a bow and packaging them in some pretty tissue paper + gift bag. They always love this cookie so it’s sure to be a hit!

(I hope none of them see this comment before the big day :) )

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Cara May 17, 2017 at 11:37 am

Luckies!! I wish my kids went to your daycare!!

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Sarah May 9, 2017 at 5:55 pm

Hey Angela,
Super impressed you’ve done anything work related at all with two littles. Did you try using sprouted spelt in this recipe during your testing? Was thinking of using 50/50 with white.

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Angela Liddon May 10, 2017 at 11:37 am

Hi Sarah, I haven’t had a chance to try a 50/50 spelt/white trial yet, but I do think it could work. Since spelt tends to be a “wetter” flour when mixed, you might need to use more spelt flour if the dough is too sticky. A good place to start might be searching for spelt cinnamon rolls online and seeing if those look okay, heh.

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Annie May 9, 2017 at 6:38 pm

They look so delicious! Would love to try them sometime!

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Angela Liddon May 10, 2017 at 8:25 am

Thanks, Annie! If you give them a go, I hope they’re a hit. :)

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Shereen Aziz May 9, 2017 at 8:34 pm

Yum!! What type of Vegan butter and cream cheese do you recommend?? Thank you!

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Angela Liddon May 10, 2017 at 9:00 am

Hey Shereen, I tested these with Melt, Earth Balance, and homemade vegan butter–all worked great! And as for vegan cream cheese, I used Daiya brand, but any will work fine as long as it’s unflavoured/plain. Hope this helps!

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Paige May 9, 2017 at 8:50 pm

Cinnamon rolls are life! Totally making these over the weekend!

Paige
http://thehappyflammily.com

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Angela Liddon May 10, 2017 at 8:24 am

Too true! Enjoy, Paige :)

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Heather May 10, 2017 at 4:13 am

Oh, these look wonderful! Can’t wait to try them, thanks for sharing.

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Angela Liddon May 10, 2017 at 8:23 am

I hope you love them, Heather!

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efrat May 10, 2017 at 8:08 am

Hi,
will it work with oil / coconut oil?
no vegan butter in Israel :(

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Angela Liddon May 10, 2017 at 8:22 am

I haven’t tried this recipe with coconut oil yet myself, but I’ll try to do that in the future and report back. If you give it a go in the meantime, please do let us know how your rolls turn out! I’d love to hear back.

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Luna September 27, 2017 at 2:21 am

I like coconut oil but personally I find its taste a little too strong in foods. I wouldn’t add too much of the oil in these rolls

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Diane Down May 10, 2017 at 8:50 am

Can these be made using gluten free flour?

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Angela Liddon May 10, 2017 at 9:08 am

Hey Diane, I haven’t tested it out myself, so I’m not sure how it would go or what to recommend. If you decide to experiment, please let us know how the rolls turn out! And if I test anything in the future, I’ll report back, too. :)

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Nora Taylor May 10, 2017 at 9:20 am

Angela,
These Cinnamon Rolls looks so amazing. I’ve made vegan cinnamon rolls before but never with a cream cheese frosting! I’m going to give these a try, or make my husband make them for me this weekend. :)
Also, thank you for sharing your honesty about life and parenting. I am right there with you. My twins are 9 and I have a 18 month old. I told myself that after having twins, one kid will be a piece of cake! Yeah, not so much! This little guy doesn’t sleep well and keeps me super busy. Some days are so overwhelming, especially while I’m trying to blog and create recipes. I can say that it does get better. My 9 year olds are fantastic. I’d say around the age of 5 life got so much easier with them. :)

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Angela Liddon May 11, 2017 at 12:07 pm

Hey Nora, Twins–I can only imagine! It’s funny you said things got easier around 5 years of age. My mom has been telling me 4/5 is the magic age…haha. Mommy’s little helper kicks in? I already notice things getting a bit easier with Adriana now that she’s moving closer to 3. Two to 2.5 was probably the hardest so far. Good luck with your 18 month old…we found 16 months was when things started to get really challenging with our first; it’ll be interesting to see how Arlo is around the same age! They all have such unique personalities. We can already tell that he’s more active/squirmy/into things than his big sister was. ;) Okay I’m rambling now, but just wanted to say thanks for your support. We got this!

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Connie May 10, 2017 at 2:11 pm

Oh my goodness, can’t wait to try! You will make my cinnamon roll-loving son’s day!

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Angela Liddon May 11, 2017 at 8:53 am

I hope he just loves them, Connie!(and you too, of course, heh)

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Izzy Bruning May 10, 2017 at 3:52 pm

WOW – these are simply stunning and I’m sure they taste amazing as well!
The photos are also beautiful as always!
Izzy | Pinch of delight

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Angela Liddon May 11, 2017 at 8:52 am

Aw, thanks Izzy! I hope love them if you give the recipe a go.

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Gemma May 10, 2017 at 5:25 pm

These are seriously the best vegan cinnamon rolls I’ve ever seen!!! Oh my gosh…I can’t stop looking at your pictures, they look so perfect…I think I can even smell that lovely spiced aroma.

xo

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Angela Liddon May 11, 2017 at 8:51 am

Thanks, Gemma :) If you get a chance to try the recipe, I hope you enjoy them!

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Corinna May 10, 2017 at 8:18 pm

Hi! Can you substitute coconut oil for vegan butter?

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Angela Liddon May 11, 2017 at 8:41 am

Hi there Corinna, This isn’t something I’ve tested yet, but I’ll try to do so in the future and report back. :) If you decide to give it a try before then, though, please let us know how it goes! I’d love to hear back.

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Audrey May 10, 2017 at 10:16 pm

These cinnamon rolls look amazing! Thank you for sharing. And thank you for being honest about motherhood, I can only imagine how difficult keeping up with all of this with two littles at home. You seem to be doing an incredible job!

https://jonandaudadventure.wordpress.com/

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Angela Liddon May 11, 2017 at 12:27 pm

Thanks so much for the kind words, Audrey! If you get a chance to try the cinnamon rolls, I hope you love them :)

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Laura May 10, 2017 at 10:25 pm

Looking forward to trying these out with my crew, <3

Thank you for being so transparent re: your ongoing parenting struggles. Life is hard, parenting is so hard. I feel acutely aware of how precious this time with littles is, and yet it's still so hard to manage all the conflicting interests.

hope the good sleep continues <3

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Angela Liddon May 11, 2017 at 12:30 pm

Thanks, Laura. I appreciate it! I hope the cinnamon rolls are a hit when you get the chance to make them :)

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Aimee May 11, 2017 at 1:10 pm

These look like perfection! Will be trying these out this weekend – you can never have enough cinnamon rolls in your life :)

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Angela Liddon May 12, 2017 at 8:17 am

I agree, Aimee! Definitely no such thing as enough cinnamon rolls ;) I hope you love this recipe!

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AGS May 11, 2017 at 1:46 pm

I’ve had some pretty big lows with my three kids (hello, 3 kids, 3 and under). Take it a day at a time, and always look for ways to reduce, do less, minimize.

But it’s SO nice to see you back and a great new recipe! My mom made cinnamon rolls, but I never have done it from complete scratch myself. I bet my kids would love helping with these. Pizza is always such a fun (and sometimes messy/trying) time for us. And one of them always helps with some aspect of each step, particularly punching the dough down.

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Heidi Kokborg May 12, 2017 at 4:18 am

These look amazing, Angela! They would be perfect for a Sunday morning breakfast :)

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Claire May 12, 2017 at 6:57 am

My daughters, sisters and I love your cookbooks! You are truly gifted and inspired. I have been making cinnamon rolls for 50 years and can share some ideas…
I start with milk instead of water, 2 cups, so you do end up with more rolls to freeze or give away. To that I beat in 3 fresh eggs.Not vegan, so maybe not useful to you so far, but pretty nutritious! When it comes to filling, I use straight cinnamon, no sugar, plus some raisins scattered over the dough before rolling up. Instead of frosting I pour a butter & brown sugar mixture (melt 1 stick butter, 1cup brown sugar, add 1/2 cup water & bring to a boil) into the baking pans, sprinkle with walnuts and then place the rolls side by side in the pan. Instead of plastic wrap I put the pan inside a clean, recycled grocery produce bag. (Same bag can be used to cover the rising dough in the bowl). These buns freeze well and they endear you to friends and family!
With gratitude and admiration,
Claire

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Angela Liddon May 12, 2017 at 8:12 am

Thanks so much for sharing, Claire! And thanks for the cookbook love and kind words, too. :)

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Rosie May 12, 2017 at 10:18 am

Just made these for my family and they were gone within minutes! These look and taste like the real deal, yet they have a vegan twist which I love! I even found a vegan creamcheese recipe on the web which I made to use in the frosting…it turned out amazing. Have you ever thought of creating your own vegan creamcheese recipe? The storebought ones are pricey. Thank you for creating and sharing such wonderful recipes!

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Angela Liddon May 23, 2017 at 10:23 am

I’m so happy to hear the recipe was a hit, Rosie! I haven’t tried making a homemade version before, but I would like to try in the future. Glad yours was a hit!

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Amanda May 12, 2017 at 4:14 pm
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Oh. My. Goodness. These are the best cinnamon rolls I have ever made! And I’ve made my fair share, trying to find the perfect recipe. These are better than Cinnabon! And I’m a die hard for them.

The steps Angela gave were a bit overwhelming originally to read but as I went through it made sense and was super helpful. I followed step by step and they turned out just like her photos! My brother kept saying that through the process that it looked the same as hers. True sign of a good recipe!

I give 5 stars for these soft, delicious cinnamon rolls!

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Angela Liddon May 15, 2017 at 12:14 pm

Thanks, Amanda! I’m so happy to hear you loved them :)

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Amber-Jean May 12, 2017 at 6:36 pm
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These were amazing! I have been watching your stories lately and waiting for the final recipe to come out. I rushed to the grocery store to pick up a couple of the missing ingredients from my pantry and after picking up my bundle of boys from daycare we got making them! Just enjoyed our first one and they taste as amazing as they look! My vegan journey started with your first cookbook and I will never look back now. You create an amazing balance of whole foods and these cinnamon buns are a great treat! Keeping on glowing!
-Amberdubs

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Angela Liddon May 15, 2017 at 12:07 pm

Thank you! So fun that you were following along on Insta. I’m happy to hear you all enjoyed the recipe! :)

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Dabin May 12, 2017 at 10:11 pm

Thanks for sharing your stories&experiences. / I’m craving for some cinnamon rolls right now. They look super good! I’m definitely going to try the recipe:)

Dabin / http://dabindb.blogspot.kr/

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Angela Liddon May 15, 2017 at 12:05 pm

I hope you just love these rolls if you give the recipe a try, Davin!

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Buon May 13, 2017 at 8:11 am
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I just made these and followed the recipe exactly. They were perfect. I wouldn’t change a thing. They are cafe quality! My cousin isn’t vegan and she loved them as well. Thank you!

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Angela Liddon May 15, 2017 at 12:04 pm

I’m so glad to hear they were a hit!!

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Viktor May 13, 2017 at 10:19 am
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Super easy, the little ones will love it, you rock!

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Hilary May 13, 2017 at 11:36 am

I tried to make these but my dough didn’t seem to rise :( yeast was foaming, and I followed the directions exactly but my dough was definitely not as ‘sticky’ as you described when I was kneading. Only change is that I used real butter instead of vegan butter. Would this have been the problem?

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Angela Liddon May 29, 2017 at 10:10 am

Hi Hilary, I’m so sorry to hear that! I tested these with real butter as well, so I’m not sure that would’ve been the issue. It sounds like something went awry though. It could’ve been not kneading it long enough? Kneading the dough helps develop the gluten and it results in a light and airy end result. Without kneading it properly, the dough doesn’t rise well. Another thought: Maybe it was too much flour since your dough wasn’t sticky? Or another measurement was off? I provide the metric measurements (weights) so my suggestion would be if you try it again to weigh each ingredient for the most accurate result. And of course, double check that your yeast isn’t expired. I hope this helps! :)

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Lindsay May 13, 2017 at 9:49 pm
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These were amazing! Recent vegetarian gone vegan. Have had a few Pinterest fails recently and was doubting my life choices. I have both your books and I think I will use your recipes only for awhile! Even my husband (who’s an at home vegetarian/meat eater diner) loved them!

Thank you for helping me stay the vegan course!

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Angela Liddon May 15, 2017 at 12:01 pm

Oh, I’m so glad this recipe was a winner for you, Lindsay! Making the transition to a plant-based diet can be challenging sometimes, but finding recipes you love makes such a difference. I hope you enjoy whatever recipe of mine you try next just as much!

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Mel Colaço May 14, 2017 at 5:42 am

Hi Angela,

I’m thinking of doing a collection of vegan recipes and I would like to know if you authorize me to translate a recipe from your wonderful website ^_^
Thank you ❤ (and sorry for my awful english)

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Angela Liddon May 23, 2017 at 10:17 am

Hi Mel, Please shoot us am email to press[at]ohsheglows[dot]com detailing the scope of your vegan recipe collection and we’ll get back to you. Thanks!

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Danielle Johnson May 14, 2017 at 11:02 am
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I made these last night and baked them this morning – thank you so much for the make ahead option! I work at a hospital and this past week was Nurses Week which means Cinnabon was giving out free cinnamon rolls. I was craving them and wondered if I could make a plant-based version so your post could not have come at a more perfect time!

I thought I would share some of the substitutions I made in case it’s helpful for others. I live a whole-food, plant-based lifestyle which is oil-free so I substituted unsweetened applesauce instead of vegan butter in the dough, filling and pan sauce. I was worried the rolls might taste too apple-y but they were great! I also used white whole wheat flour instead of all-purpose. I think that substitution worked well too, but the rolls were definitely a bit more dense/chewy than a traditional cinnamon roll. Not sure if it’s because of the white whole wheat flour or if I overkneaded the dough.

Overall, my husband and I LOVED these and will definitely make them again! They do take a bit of work, but it was fun to knead and roll out the dough. I could see this being a fun (but messy!) recipe to make with your kids. These cinnamon rolls were divine and I can’t wait for Christmas morning so I can make these for our family!

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Angela Liddon May 15, 2017 at 11:57 am

I’m so glad this recipe was a hit, Danielle! Thanks for sharing your substitutions–it’s definitely helpful to know what you tried and how you found the results :)

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Nina May 14, 2017 at 1:17 pm
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I made them this morning for coffee with friends. They were amazing!!! I had three and forced me to stop (which barely ever happens as I’m not a big over-eater). WOW! Btw: I used coconut sugar (as I had no cane sugar) – very delicious but a bit browner than yours.

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Angela Liddon May 15, 2017 at 9:38 am

So great to hear they were a hit, Nina!

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Sarah May 14, 2017 at 1:34 pm
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I made these yesterday/today for Mother’s Day and had to report back before I forgot! I didn’t have time to do the full make-ahead option, so I just made the dough and let it rise in the fridge overnight and did the remaining steps in the morning, so that’s a semi-make-ahead option if anyone is inclined ;) I thought I’d add my other substitutions and changes for anyone curious:

Because I refuse to make anything with all white flour, I opted to do half and half to start. I did 1 1/3 cups using whole wheat BREAD flour (I find whole wheat pastry isn’t great in anything yeast-based), plus a tablespoon of gluten flour for boosting the lost elasticity. The the remaining cup and all added flour for kneading and rolling was unbleached white. It was perfect and there were no issues with rising/rolling/taste.

I ran out of Earth Balance, so I made a batch of homemade vegan butter (aside from emulsifiers and flavourings, it’s mostly refined/deodorized coconut oil and virgin canola oil), so I can say that for those wondering about using coconut oil, it would probably be a success, especially if you cut about 1/4-1/3 of it with a neutral liquid oil.

For texture, I sprinkled a cup of finely chopped walnuts over the cinnamon sugar mixture, so I’d highly recommend that for those who love a bit of crunch!

I didn’t have the right size glass casserole dish, so I used a non-stick cake pan which worked great, but definitely cooked and browned the rolls faster… 20 minutes was more than enough cooking time, so beware of that if you aren’t using glass!

I didn’t have powdered sugar on hand, so for the frosting I beat 1/2 cup Daiya, 1/4 cup maple syrup, 2 Tbsp sweetened vanilla almond milk, and a few tablespoons of vanilla coconut yogurt. It was exactly enough to cover the rolls and super delicious, without being sickeningly sweet.

WHEW! So, I can’t say how your undoctored recipe turns out exactly, but I can tell you that it’s a very forgiving and wonderful base recipe, so it must be great as is too! Thanks, Angela!

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Angela Liddon May 15, 2017 at 9:31 am

Thanks so much for leaving such a detailed comment, Sarah! It’s super helpful. And it’s great to know you found the recipe so adaptable! :)

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Tobi May 14, 2017 at 2:02 pm
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Oh my! I am always nervous to try making baked goods because I am usually not very good at it, but this recipe is so well laid out that it was a breeze! I prepped everything the night before, so that I could bake them this morning and it all worked! They are delicious.

The only thing I did was let them rise a little longer on the second rise because they didn’t quite look like yours did. I waited until they looked like your picture and voila!

Love the blog, the app, and the books. Just gave the two of them to my mother-in-law for Mother’s day. She is thrilled!
Brava!!

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Angela Liddon May 15, 2017 at 9:30 am

I’m thrilled to hear you had success with the recipe and found it easy to follow, Tobi! That was my big goal as I was writing it up, and I’m so glad I hit the mark. Thanks for spreading the cookbook love, too. I hope your mother-in-law has fun with them! :)

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Becca May 14, 2017 at 4:42 pm
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I’ve been cooking and baking vegan recipes for over 5 years now (made possible by following this blog), and made this recipe last night. This is definitely the BEST vegan dessert I have ever made! It is so so good, and the vegan cream cheese frosting is delightful. Thank you, Angela, for this recipe!

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Angela Liddon May 15, 2017 at 9:24 am

Oh, you’re too sweet, Becca! Thanks so much for the glowing review. I’m thrilled to hear you enjoyed the recipe so much. :)

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Lexi DiSanto May 14, 2017 at 9:39 pm
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OMG!!! These were amazing!! I did one batch with regular flour and one with Bob’s Red Mill 1-to-1 gluten free flour (my grandma has a hard time with gluten) and it still turned out amazing! The gluten free dough was really hard to work with since it was such a different texture, but after the final bake, they were perfect!! Just thought you should know that the gluten free flour worked for me!! :)

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Angela Liddon May 15, 2017 at 9:17 am

Thanks so much for sharing, Lexi! It’s great (and super hepful!) to hear the recipe worked out well for you with that GF flour. :)

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Lauren May 15, 2017 at 9:19 am
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Great recipe! The pan sauce is definitely what puts these cinnamon rolls over the top! I loved how it made the bottoms sticky and caramelized. I was a bit worried when the dough didn’t rise as much as I expected, but after the second rise they looked better and continued to expand in the oven. I used Kite Hill almond cream cheese and Miyoko’s cultured vegan butter for the frosting. With the frosting melted over the warm buns it tasted just like the Cinnabon frosting!! My mom could not stop talking about how yummy these were. Thanks for the recipe…these made my mom’s Mother’s Day for sure!

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Lauren May 15, 2017 at 9:22 am

Also, forgot to add…my Dad suggested pecans in the filling, so I’m going to try adding those next time!

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Ashley May 15, 2017 at 2:01 pm
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Made these cinnamon rolls for a Mother’s Day gathering with family (I’m the lone vegan in the bunch), and they were a MASSIVE hit! It always makes me smile when a vegan dish is the most talked about and beloved recipe at a party full of oodles of dairy-laden treats. Thanks for this awesome recipe!

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Angela Liddon May 23, 2017 at 10:31 am

Hey Ashley, Yay, I’m so happy to hear that they were a crowd-pleaser. I totally agree with you on that feeling when a vegan dish steals the scene…hah. I loved seeing your Insta Stories as you made them too!

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Sally May 15, 2017 at 3:13 pm

These look amazing and I’m going to make these right now! And as a momma I totally understand what your going through. Mine are 4 and 6. Thankfully each year gets easier as they get older. I got diagnosed with thyroid cancer when my youngest was 6 months old and then colon cancer when my girls were 2 and 4. Thankfully I’m alive and kicking, huge thanks to my girls for motivating me to fight for them and to God watching over me. Definitely made me appreciate all the moments more even the tough ones because I was there. Hang in there mama! Always impressed with your blog and work!!!

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Angela Liddon May 23, 2017 at 10:30 am

Hey Sally, My heart goes out to you with all that you’ve been through. I can’t imagine. Huge hugs, and high fives for getting through cancer not once, but twice. You are a superhero, and I bet your kiddos think the same. I wish you all the best in the future!

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Kate S. May 15, 2017 at 4:54 pm
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Thank you so much for this recipe. I had so much fun making the rolls for mother’s day morning and eating them too, and my husband and kids are already begging me to make them again. I have a ton of cream cheese frosting left over and it’s going to be hard not to just start spreading it on everything. SO DELICIOUS!

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Angela Liddon May 16, 2017 at 9:18 am

Sounds like they were a hit, Kate! I’m so glad to hear it. Happy belated Mother’s Day to you, and enjoy that leftover cream cheese frosting ;)

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Lauren Capoccia May 15, 2017 at 6:54 pm
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Excellent recipe! My first time making these cinnamon rolls and they turned out perfect!

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Angela Liddon May 16, 2017 at 9:17 am

That’s great, Lauren! So happy to hear the recipe worked out so well for you. Enjoy!

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Jeannie May 16, 2017 at 8:46 am
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Please help me!! I’m already on the third cinnamon roll and I can’t stop eating these. I’m kind of embarrassed I’m 60 years old and I’ve been afraid to use yeast in a recipe. Your directions were on point. Thank you so much. I can’t wait for my family to try them. Hopefully there will be some left. hahaha

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Angela Liddon May 16, 2017 at 9:14 am

Hah! I’m so happy the recipe was a hit, Jeannie. :) I hope your family loves them, too!

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Umyma May 17, 2017 at 7:07 am

My cinnamon rolls are waiting for the oven to heat. I kept them overnight. I’m soo excited for my parents and siblings to wake-up to hot cinnamon rolls (hoping they’ll turn-out great.) I have one question though, do I have to cover them with aluminum foil while baking? I would imagine it mattering depending on the level the dish is placed in the oven. I’ll be placing it on the second row from the top without aluminium foil for now.

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Umyma May 17, 2017 at 8:01 am
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Update:
They were a success! :)
I always end-up with a lot, 2/3rds of what I made, of frosting left-over. I’ll be eyeballing a tiny amount on the side next time.
I’d like to find a less sweeter alternative as well for the frosting.

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Sarah May 17, 2017 at 12:09 pm

I generally don’t like frosting because it’s way too sweet, so I made a less sweet version and it was perfect: beat 1/2 cup Daiya cream cheeze, 1/4 cup maple syrup, 2 Tbsp sweetened vanilla almond milk, and a few tablespoons of unsweetened vanilla coconut yogurt. Just thin it out as much as you need to with milk and/or yogurt :)

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Gina May 17, 2017 at 10:28 am
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How long is everyone cooking these? I baked mine for 26 min at 350 and the tops were nicely brown, but after cooling I found that the center buns were undercooked on the bottom and still doughy. I used a glass baking pan and made the pan sauce. Do you think leaving out the pan sauce would help them cook more evenly?
thanks for any help

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Angela Liddon May 23, 2017 at 10:24 am

Hey Gina, That’s the texture they are supposed to be, so have no fear it sounds like you did everything right! But if you don’t like the slightly doughy bottoms, you can try leaving out the pan sauce and they should be more dry. If you try it please let us know how it goes!

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Cara May 17, 2017 at 11:42 am

These look so delicious … I LOVE cinnamon rolls! And it’s funny because I was just coming here to ask you a question about icing sugar! I’ve read that you can make powdered sugar in a Vitamix from regular granulated sugar (I like the idea of using a non-refined sugar) by just blending it for a bit–but I worry that it would sand-blast the plastic blender pitcher. (I once ruined the nonstick interior of our bread machine’s loaf pan trying a recipe for a sugar bread–the sugar stayed on the outside of the loaf during kneading and scraped the pan all up.) So have you done the powdered sugar trick, did you have any trouble?

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Angela Liddon May 23, 2017 at 10:30 am

Hey Cara, I have done it in the past and I did find that it made my blender pitcher a bit cloudy looking. I can’t quite remember if it came out after washing, as it was some time ago. Another option is to buy an organic powdered sugar. I like the Wholesome brand.

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Jenna May 17, 2017 at 5:31 pm

I had been anxiously waiting for this recipe after drooling over the cinnamon roll instastories on IG! I’m a big fan of spelt flour, but wasn’t sure how completely replacing all-purpose flour with spelt would affect the texture. I used 1.5 cups spelt and the rest all-purpose flour, and used coconut sugar only in the dough (but used cane sugar for the filling). They turned out amazing! So delicious and not too sweet or heavy. Thank you again for all your fabulous work, my kitchen and my tastebuds appreciate it! :)

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Angela Liddon May 18, 2017 at 8:49 am

Thank YOU so much for sharing your results with those swaps, Jenna! It’s so great to know the cinnamon rolls worked out well. Happy eating! :)

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Myra Nicole May 17, 2017 at 10:05 pm

These look absolutely amazing! I cannot wait to try them!

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Angela Liddon May 18, 2017 at 8:43 am

I hope you just love them, Myra!

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Bharath- iRelief May 18, 2017 at 4:40 am
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Yummy! Definitely going to be making this! Thanks for sharing!
Also please spend a little time to write some spicy recipes, as we Indians like to eat more spicy.!!

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Angela Liddon May 18, 2017 at 8:42 am

Hah, I’ll definitely keep that request in mind. :) I hope you enjoy these cinnamon rolls when you get a chance to give the recipe a go!

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Painters Decorators London May 18, 2017 at 9:47 am
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Definitely going to let my wife make this for me and my son tonight. Thanks

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Marcia May 18, 2017 at 3:12 pm

Motherhood is exhausting. My boys are 11 and 4, and I’m still tired! The baseball/soccer schedule alone makes me cry.

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Laura May 18, 2017 at 3:50 pm

YASSSSS. Thank you for this girl!! I couldn’t wait until you posted the actual recipe, it looked so good on your instagram! All the best to you and babies!

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Angela Liddon May 19, 2017 at 8:38 am

Thanks, Laura! So fun that you were following along. I hope you love these rolls when you try them out! :)

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holly jade May 18, 2017 at 4:02 pm
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Oh my goodness, this looks delicious!!!!!!

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Stefanie May 19, 2017 at 5:54 am

wow, these look seriously amazing! i’ll definitely have to try it this weekend!

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Ashley Diana May 19, 2017 at 8:00 am

You’ve made these look so easy! If I ever have a morning free I’ll be sure to try this out! Looks gorgeous, your photos have tempted me big time!

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Angela Liddon May 19, 2017 at 8:36 am

Thanks, Ashley! I hope you just love them if you get a chance to give them a try.

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Elyssa May 19, 2017 at 1:49 pm

OMG these look incredible my mouth is literally watering… I love the short video to accompany it!! Thanks so much for always making your posts so personal and thoughtful- can’t wait to try this recipe!!

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Angela Liddon May 23, 2017 at 12:20 pm

Thanks for the kind comment, Elyssa. :) I hope you enjoy the recipe when you get a chance to give it a try!

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Karen May 19, 2017 at 8:34 pm
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Too much perfection going on in those photos!
Can’t wait to try this recipe…all of your recipes are top notch!

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Angela Liddon May 23, 2017 at 12:06 pm

Aw, thanks Karen! Hope you love the recipe when you try it :)

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Eline May 21, 2017 at 7:50 am
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Yasss, it’s so nice to have the recipe after watching your instastories.
I made them and the taste was great, the only thing in mine is that the dough was a bit too much “cake-ish”, a lot of air in it and the different layers stuck a lot together instead of falling appart a littl bit (that’s the best). Any idea on how I can get a result that looks a little bit more like the pictures ? Maybe I did’t knead it long enough ?

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Angela Liddon May 29, 2017 at 10:11 am

Hi Eline, That’s quite strange it turned out cake-ish, for sure! My guess is that your yeast might’ve been expired or not working properly? Because the yeast should make them nice and dough-like. It also could’ve been not kneading it enough, like you mentioned. Kneading it helps develop the gluten and makes it all light and airy. If you try them out again, please let me know how it goes!

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Paola May 21, 2017 at 11:35 am
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These were amazing!! I left my dough to rise in the sun and they were super fluffy :) and bonus for making these is that the whole house smells like cinnamon now

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Angela Liddon May 23, 2017 at 11:55 am

I totally agree! Who doesn’t love that cinnamon bun scent? :) So glad you enjoyed the recipe, Paola.

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Rachel May 21, 2017 at 6:49 pm
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I just made these last night. They were phenomenal. We usually buy cinnamon rolls (thank goodness for so many vegan options) and had only made them from scratch once (not the best). I thought cinnamon rolls were something that just couldn’t be made from scratch and taste good! But these were PERFECT!! My husband and I devoured them. The only thing I’d do differently is half the frosting. I’m never a big frosting person and it was a bit too much. The frosting was delicious, just too much. Can’t wait to make these again.

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Angela Liddon May 23, 2017 at 11:13 am

Oh, I’m so happy to hear this recipe was a winner, Rachel!

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Samantha May 22, 2017 at 10:55 am

This recipe looks so good! Can’t wait to try it out!

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Angela Liddon May 23, 2017 at 10:49 am

Hope you love it, Samantha!

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Britney May 22, 2017 at 6:20 pm
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These were literally the BEST cinnamon buns I have ever tried! They taste exactly like Cinnabon! My family loved them! Thank you for such a great recipe!

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Angela Liddon May 23, 2017 at 10:47 am

Thanks, Britney! I’m so glad everyone loved them. :)

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Hazel Habersham May 23, 2017 at 5:54 pm

Angela your comments on parenting drew me right in. I came across your blog simply looking for healthy recipes. The second I started reading about your experiences as a mom I was hooked. You put it all in perspective the struggles but also the rewards I loved it. Thank you for that! Also being a health and wellness blogger my self I can’t wait to give your recipes a try, especially this cinnamon rolls one.

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suzanne May 26, 2017 at 7:59 am

So happy to see a post Angela :)…I have been reading your blog from the beginning and still check several times a week in hopes for a new post as it is always inspiring to read your words and see your recipes. That said, I TOTALLY get the parenting thing. I actually had a blog several years ago and wanted to continue but ultimately decided to hold off because work and parenting demands were too high. More stress was not what I or my family needed! My guys are almost seniors and I wish I could say it gets easier – in some ways it does (the physical demands decrease) – really it just gets demanding in a different way. It is all worth it though. My husband once compared mountain climbing to parenting – 90% extremely hard work but that 10% is indescribable and oh so magical!

This recipe looks AMAZING!!! Putting it on the ‘must make’ list for this weekend :)

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Angela Liddon May 29, 2017 at 10:15 am

Hey Suzanne, Thank you so much for the words of encouragement on the parenting front! And I’m so flattered that you check the blog so often and enjoy it so much. Big hugs!

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Susie May 27, 2017 at 2:47 pm

Ummmm YES PLEASE. Cinnamon rolls are one of my biggest guilty pleasures but it’s hard to find ones without all those questionable ingredients in them. These are PERFECT! And the recipe comes just in time for the school year to be over so now I have long summer mornings to bake up a batch!

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Angela Liddon May 29, 2017 at 8:59 am

Mmm, sounds like the perfect way to start a summer morning to me, Susie! Enjoy :)

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Joanna May 28, 2017 at 11:49 am
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Omg this looks amazing I gotta try this for my little one hugs:*

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Joanna May 28, 2017 at 11:50 am
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Please also try my new recipe at www.jojosvegankitchen.com

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Brittany Leight May 28, 2017 at 12:27 pm

I have been so excited to make these and finally had some time this weekend. They are incredible!!! Thank you so much for creating this recipe!

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Angela Liddon May 29, 2017 at 8:54 am

I’m so happy you found them worth the wait, Brittany! :) Thank YOU for the lovely comment!

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Julia May 28, 2017 at 7:45 pm
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Absolutely delicious! I was surprised how easy they were to make. I’m not known for my baking skills but these came out perfect. I made 12 yesterday and they’ve all gone – my husband ate 4! – I’ve received requests from family and neighbors to make more asap :-)

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Angela Liddon May 29, 2017 at 8:54 am

Hi there Julia, I’m so happy to hear the recipe was a success! :)

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becky May 30, 2017 at 6:55 am

Well, these look delicious!
One of the best things about being a Mom is other Moms! I have 3 wild things (5-year-old boy, almost 3-year-old twin girls), and it’s nuts. But just know, you are not alone! Somedays I feel like a total failure, others a total success…the ebb and flow of life I suppose. Sending you supportive vibes- and I’m sure my family will love these just like yours! xo

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Angela Liddon May 31, 2017 at 1:06 pm

Thanks for the support, Becky! I’m sending those vibes right back at you. :)

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Anna Hayes May 31, 2017 at 7:30 am

Wow these look ever so naughty but nice!! Do you think I could make them gluten free by using oat flour and a couple of tsp of baking powder?

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Angela Liddon May 31, 2017 at 1:02 pm

Hah, love that description! ;) Unfortunately, I haven’t tested out a gluten-free version using oat flour myself, so I’m not sure what to recommend. Maybe scroll back through some of the comments to see what others have tried? I believe a few have shared some helpful pointers. And if you decide to experiment, please do report back to us, too!

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Keriann June 1, 2017 at 5:54 pm
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This was just the absolute worst recipe for my waistline. So decadent…. so soft and goey. Can’t it just be acceptable to eat them all???

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Vegan in Toronto June 2, 2017 at 2:49 pm
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Hey Angela, you give us the spark to continue with the Vegan movement. It is great reading this amazing blog and this cinnamon rolls recipe. Can’t wait to try it and recommend to our readers as well <3

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Serena June 2, 2017 at 4:05 pm

Glad to see you back on the website! Hope all is well with your family.

We made these cinnamon buns last weekend and loved the taste! I think we’ll have to wait until vegan butter goes on sale before we can make them again though lol. The thing we will change when we make them again is to roll the dough out thinner so we can get more turns in the dough like you did. We were only able to roll ours about 4 times so we didn’t get as much cinnamon-y goodness in the centre.

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Ruth June 2, 2017 at 8:59 pm

Hello!
Your blog and recpes have been hugely inspirational to me in my journey to start Life of Plenty. While I’m sure you’ve received much more meaningful awards, I did choose you in my nomination of the Blogger Recognition Award because of how influential your work has been to me.

Cheers!
Ruth
https://www.thisplentiful.life/garden-blog/blogger-recognition-award

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Angela Liddon June 6, 2017 at 12:51 pm

Oh, thanks so much for nominating me, Ruth! It means a lot :)

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Theresa June 3, 2017 at 1:28 pm

Hi Angela,

Cinnamon rolls are my absolute favorite and I can’t wait to try out your recipe. I live in Estonia and have been unsuccessful in finding a store that sells vegan butter. Could you recommend any substitute (would coconut oil work)?

Thank you for all the wonderful recipes!

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Angela Liddon June 19, 2017 at 12:59 pm

Hey Theresa, So glad you are excited about the rolls! I haven’t tried coconut oil yet, but I can’t see why it wouldn’t work (be sure to measure it from solid, though). If you try anything out please let us know how it goes.

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Stephanie from Modern Flourish June 4, 2017 at 1:38 pm

Hi Angela,

Thanks for sharing this recipe as well as a peak into your life. I’ve been following on Instastories and I’m loving seeing your beautiful family!

Stephanei

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Angela Liddon June 6, 2017 at 12:47 pm

Aw, thanks so much, Stephanie! I’m having so much fun with Insta Stories–it’s great to know you guys are enjoying them, too!

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Paul June 5, 2017 at 3:00 am

Stunning! Love your video too, nice touch Angela. I will make these this week and let you know how I got on. Pleased to find your blog this morning :)

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Angela Liddon June 6, 2017 at 12:33 pm

Thanks, Paul! I hope you enjoy the cinnamon rolls :)

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Laura Upton June 5, 2017 at 10:10 am
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I made these on the weekend and they were amazing! I did the make-ahead option so I could have them for Sunday brunch. Recipe worked perfectly! Thank you!

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Angela Liddon June 6, 2017 at 12:32 pm

So happy to hear it, Laura!

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Jessi June 8, 2017 at 9:24 am

Wow, that looks amazing!!!!! Cinnamon Rolls are my kid’s favorite!!! Planning to try making it this weekend with them:)

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Angela Liddon June 9, 2017 at 10:46 am

Have fun baking, Jessi! I hope they’re a hit :)

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Nicole June 9, 2017 at 12:44 pm

These look so so so yummy. I will definitely have to try these asap. So glad I found your blog.

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Angela Liddon June 12, 2017 at 1:33 pm

I hope you enjoy them when you give them a try, Nicole!

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Lavina June 10, 2017 at 12:12 am
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Angela – you give me the confidence to use yeast, an ingredient I have stayed away from for so long! The yeast activated perfectly, and my rolls are in the oven for the second rise. It’s Friday night and I am preparing them in advance for a Saturday brunch.

Love how detailed the recipe is, it is so easy to follow and much faster than I thought. I cannot wait to wake up to these beauties! Thank you!!

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Angela Liddon June 12, 2017 at 1:32 pm

I’m so glad you found the recipe easy to follow, Lavina! I hope the cinnamon rolls turned out great :)

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Sylvia Ramos June 11, 2017 at 8:41 am

Hello! This isn’t related to the recipe, but I hope you can answer! Where can I get those storage canisters in the pantry section of cookbook #2? Are the glass?

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Sylvia Ramos June 11, 2017 at 8:43 am

Hello! This isn’t about the recipe, but I hope you can answer. Wher can I buy the storage containers in the pantry section of cookbook #2? Are they made of glass? Thank you!

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Angela Liddon June 30, 2017 at 10:43 am

Hey Sylvia, No problem! If you’re talking about the storage containers shown on pages 291-297, those jars are actually Ashley’s (from the blog Edible Perspective), as she shot the photos. I think they may be from Crate and Barrel, though, because they look like the ones I have, too. Hope this helps!

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Marian June 11, 2017 at 9:32 am

Hi Angela,
I have a couple of suggestions, but I have to start by saying I LOVE your cookbooks — I cook from your recipes at least twice weekly, and it’s not an exaggeration to say your books have completely transformed the way my family eats. Thank you for all the work you put into your books and into the blog!
A couple of suggestions:
First off, a few commenters have suggested using a mix of flours in order to healthy-up these cinnamon buns, and I would like to second this suggestion. I’ve been making cinnamon buns for many years, and substitute just over half the all-purpose flour with whole wheat flour (I use the PC Organics brand). The cinnamon buns are still light and fluffy, but in addition, they have a wonderful depth of flavour that is missing from baked goods made entirely with all-purpose flour. (For cookies and muffins, I use 100% whole wheat flour.)
And secondly (because your recent purchase of reusable produce bags makes me suspect you care about such things), I would just like to point out that it is unnecessary to use plastic wrap when making cinnamon buns (or other yeasted items). I use a damp tea towel (or sometimes a plate) to cover bowls when the dough is rising, as well as when the dough is resting on the counter in between steps. When I place my tray of buns into the oven for their last rise, I don’t cover them at all. And when I freeze my cinnamon buns (as I do with all my baking immediately after cooling), I don’t wrap them in anything — I simply place them in a freezer-safe container. I’ve never had an issue with quality and I feel it’s important (and completely do-able) to avoid the use of disposable products as much as possible.

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Asan Khana Pakana June 11, 2017 at 3:17 pm

This is looking an awesome recipe, I must try it in coming days.

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cat June 11, 2017 at 9:50 pm

Can i use whole wheat flour?

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Angela Liddon June 19, 2017 at 12:59 pm

Hi Cat, I haven’t tried a full 1:1 swap myself, so I’m not sure. But, I do know a few readers have substituted whole wheat flour for half the amount of AP flour the recipe calls for, and they enjoyed the results. I hope this helps! And if you decide to experiment, please do let us know how it goes.

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Nancy June 12, 2017 at 2:34 pm

Hello Angela,

Thank you for another winning recipe!

I am traveling to Toronto next week and I wonder if you can recommend your favourite (or several) vegan restaurants in the GTA area.

Thanks for all that you do for so many, even with a young family!

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Angela Liddon June 22, 2017 at 11:06 am

Hi there Nancy, I’m so glad to hear you enjoyed the recipe! Thanks for taking the time to let me know, and for the warm words. It’s appreciated! :) Sorry I’m getting to this a bit too late to recommend a restaurant to you (though honestly, it’s been a long while since I’ve tried out any vegan places in Toronto, so I don’t know that I would have been much help!). Where did you end up eating? I hope you had a great trip.

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Nancy June 30, 2017 at 11:47 am

Thanks for getting back to me. We ended up at Fresh on Spadina. It was within walking distance from my daughter’s apartment. The food was good and plentiful. And the poutine was amazing! We ended up finishing the meal with the chocolate fudge cake. I am glad I don’t live in Toronto as that could be really bad! In addition, they have a book with the listed ingredients for each recipe. Great for anyone with allergies.

As an aside, my brother who is an omnivore with celiac disease, came to visit and we were preparing meals from your cookbook. He ended up buying your cookbook because so many of your recipes were gf and he loved the way that your recipes incorporate whole foods.

My husband and I switched to plant based eating about 20 months ago and we discovered you right at the beginning of making the switch. You have shaped our eating to be whole food based, rather than eating mock foods. It has definitely been the way to go for us and we are so grateful to you for the ease, creativity and delicious recipes that you provide.

Happy Canada Day!

With appreciation,
Nancy

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kim jackson June 13, 2017 at 8:51 am
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These are so wonderful! Well done :)

Wally Jay – http://wallyjay.blogspot.co.uk/

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Lekan June 13, 2017 at 9:06 pm

I love making cinnamon rolls from scratch. My biggest issue is how long it takes to make them. I always want to eat them 2 hours before they’re finished. I love that you show how to pre make these. The recipe looks amazing. The pictures look so tasty. I’m really excited to try these!

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Angela Liddon June 14, 2017 at 9:41 am

I agree, the waiting is the hardest part! Lol.

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Sean Mahan June 14, 2017 at 9:00 am
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Looking good and tasting delicious, what a remarkable day in the life! hahah Thanks for this recipe, my whole family loved it!

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Angela Liddon June 14, 2017 at 9:34 am

So glad to hear it, Sean! Thanks for the comment :)

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Diego Lopes June 16, 2017 at 3:15 pm
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I never tried making any type of desserts before, but once I saw this recipe, I knew I had to try it. I’m currently getting it all set up to start. Thank you for the recipe!!

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Angela Liddon June 19, 2017 at 9:17 am

Hope you enjoyed the end result, Diego!

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Elise Ho June 19, 2017 at 3:15 am

I may be weird but I prefer cinnamon rolls without toppings.

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Jana June 19, 2017 at 7:53 am

Thanks for sharing your story. You go girl! The buns look great.

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Lauren June 21, 2017 at 10:19 pm

Looks absolutely gorgeous! You are such an inspiration, Angela!

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David Nassief June 22, 2017 at 12:03 pm

The rolls look amazing.
Have you ever tried using dates to replace the sugar? I really can’t taste the difference.
Thanks for the great recipe.

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Angela Liddon June 27, 2017 at 1:31 pm

Hey David, Do you mean date sugar? I think that could work nicely as a 1:1 swap for the sugar. As for using actual dates, it would take some experimenting since they would need to be blended into a paste, and the wet to dry ratio of the recipe would need some tweaking. :) If you try anything, please let us know!

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Brenda Mueller June 23, 2017 at 4:13 pm

These cinnamon rolls are beautiful and your pictures are making my mouth water. Thank you for this vegan alternative to this classic recipe.

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Chelsie June 26, 2017 at 8:28 am

Angela,

I’ve only begun researching vegan recipes and moving my family in that direction. My son has IBD, so we’ve already begun diet changes. He is on a reduced lactose and gluten diet. Where do I find vegan butter? And my son cannot consume coconut oil or almonds. When I search for vegan butter options many are coconut oil based. Maybe I’m not looking in the right place. I would appreciate your guidance.

Thanks

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Julia July 3, 2017 at 8:57 am

Hi Chelsie!

I just happened to read your comment, and I know that Earth Balance Spread does not have any coconut oil. Where I live (Toronto area) I’m able to find it in a lot of grocery stores (Fortinos, Longos, Loblaws stores) or if you’re not in Canada I’m sure a lot of grocery stores in the US carry Earth Balance as it is an American company! I hope this helps :)

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Ttrockwood July 3, 2017 at 11:30 pm

Earth Balance makes a great vegan butter, not coconut oil based. The “original” one
https://earthbalancenatural.com/product/original-buttery-spread/

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Angela Liddon July 4, 2017 at 9:53 am

Hey Chelsie, You can find vegan butter in the refrigerator of most grocery stores; it’s often with the dairy-free cheeses and milks. I would check the Earth Balance ingredient list…I can’t quite recall if theirs contains coconut oil or not. Good luck!

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Laura June 27, 2017 at 1:37 pm
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This recipe looks absolutely delicious! Thank you for all the inspiration.

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Vanessa June 27, 2017 at 2:26 pm

Wow yes, I’ll take ALL OF THEM ROLLS thank you! These look absolutely delicious.

Now I can’t wait until the end of the day to go home and try making a batch!

Vanessa
modernflourish.com

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Angela Liddon June 28, 2017 at 9:53 am

Hey Vanessa, How did it go? I hope you had fun baking (and eating!). ;)

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Tandi June 28, 2017 at 10:53 am

Oh my these look fantastic!! I can’t wait to try this recipe!!

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Amos June 29, 2017 at 8:40 am

You’re God Sent to all Vegans

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Happiness Exposed June 29, 2017 at 3:12 pm

Thank you so much for all of the delicious vegan recipes! You are truly inspiring.

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Sammy July 1, 2017 at 2:00 am

The kids are begging me to get this cinnamon roll recipe on the go. I will make these while they are at school so they will be a surprise for them when they get home. I have marked your site as one of favourites. Thank you so much you are an inspiration. Regards Sammy

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Angela Liddon July 4, 2017 at 10:25 am

I’m sure they’ll love the surprise! And thanks so much for the warm words, Sammy. :)

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Ellen Thur July 3, 2017 at 3:04 pm
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I had twins 27 years ago
it gets easier and they are best friends
one day at a time
enjoy them

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Melissa July 4, 2017 at 2:03 am

This looks amazing! I’ve been making a long fermented sourdough cinnamon bun since I was pregnant! I came up with it, because I needed a sweet treat and my midwife was adamant that sugar during pregnancy is just horrible! I haven’t even shared it on my blog….its just so good and feels like the most special thing I’ve ever created that’s actually good for me! I think I’ll make it a family secret recipe. hahaha

www.melodramaticadventures.com

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Kathryn July 4, 2017 at 2:29 pm

Awesome! These look sooo tasty!

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Jess July 9, 2017 at 8:53 am

OH YES! :-)

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Dena Gershkovich July 4, 2017 at 2:35 pm

These sound absolutely delicious! I can’t wait to try them the next time I need to make a dessert :) Your website is fabulous. I’m a big fan! Thanks for sharing all these awesome recipes with us!

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selin July 7, 2017 at 4:43 pm

omg they look so good!!

http://thinkingplantbased.blogspot.co.uk/2017/07/why-interest-and-why-blog.html

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Jess July 9, 2017 at 8:52 am
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Thank you for your great inspiration. Great pictures, great recipes. Greetings from Berlin

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Ashley Diana July 9, 2017 at 1:58 pm

Well don’t these look like little mouthfuls of heaven! Can’t wait to try these!

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Teresa van der Hoeven July 11, 2017 at 9:31 am

This is an outstanding recipe! I made them last night at the request of my vegan daughter, and I think they might be the best cinnamon rolls I’ve ever had. Truly delicious!

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Amy July 11, 2017 at 9:51 am

These look AMAZING! So good. Will you be blogging again soon? I need more great recipes like this please x

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josephineray July 13, 2017 at 2:01 am
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Yummy, It looks delicious and beautiful. Last Sunday I made it on my baby b’day. All children and my party member really like it. And I have shared your recipes with a party member. Thanks to share this recipe and make my baby B’day special.

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Emily July 13, 2017 at 7:45 am

As someone with an egg allergy, I would love love love to try these!

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Joanne Booy July 15, 2017 at 4:27 pm

Love your books, blog, and app. Have posted about your books on my reading blog, thought you might want to have a look. Thanks Angela!
https://joannesreadingblog.wordpress.com

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Angela Liddon July 17, 2017 at 12:18 pm

Thanks so much for the shout-out, Joanne! :)

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Ester sanchez July 16, 2017 at 1:52 pm

This looks amazing, so excited to try this!

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Megan July 19, 2017 at 12:18 pm

Hi there! I came across your recipe while searching for foods I can eat while currently on a strict diet (due to BFing my baby who has sensitivies). From one busy momma to another, I wondered if this recipe could work in a bread machine? Thanks in advance!

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Angela Liddon July 21, 2017 at 12:46 pm

Hey Megan, To be honest, I’m not sure as I haven’t tried it out. I would suggest searching online for “bread machine cinnamon rolls/buns” to see if others have tried it. If you try anything please let us know! Congrats on your baby, too!

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Julie July 19, 2017 at 3:13 pm

OMG, Now I have to eat again. Looks amazing. I do lots of healthy fitness dessert recipes on my website and will definitely be trying out this one this weekend! YUM :)
Thank you for sharing,
Kind Regards
www.juliejuliet.com

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Stacey July 19, 2017 at 4:30 pm

Hey There!
Was wondering if this recipe can be halved and still come out OK?

Thanks in advance!
Stacey

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Angela Liddon July 21, 2017 at 12:46 pm

Hey Stacey, To be honest, I’m not sure as I haven’t tried it out. Sometimes it can be tricky when halving vegan baking recipes. If you try anything please let us know!

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Alicia July 20, 2017 at 10:15 pm

For vegan icings made with vegan butter, I would suggest adding a pinch of salt. This will help enriched the flavour of the icing and bring out the sweetness too, as the salt contrasts with the sweet taste. Dairy butter used in regular icing has some salt in it, and I’ve always found that this makes a difference, whereas Vegan Butters don’t contain salt and therefore you need to add some to get the same rich flavour in your vegan icings!

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Lynette July 22, 2017 at 10:27 am

I am in transition to vegan eating. Trying to drag my 18yo daughter along with me..ha! These look yummy and can’t wait to bake them tomorrow! Has anyone used any other type of flour with this recipe and if so, what was the outcome? Thanks!

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Angela Liddon July 27, 2017 at 12:46 pm

Hi Lynette, Thanks for your question! I haven’t tried a full 1:1 swap myself, so I’m not sure. But I believe a few readers have tried a combo of whole wheat or spelt flour and AP flour, and enjoyed the results. You may want to read through some of comments below to see more details about what others have tried—there are some super helpful tips in there. And if you decide to experiment, please do let us know how it goes! :)

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Haley July 22, 2017 at 9:09 pm

These look delicious! If I wanted to make them ahead of time on a Wednesday night to bake and serve Thursday evening for a breakfast for dinner night with friends, what would be the best way to do that? I noticed it said refrigerating after the second rise for up to 18 hours would be okay, but this would be more than 18 hours. Could I potentially refrigerate the dough after the first rise on Wednesday night, then roll it out, put it all in the pan for the second rise Thursday morning before work, and then pop the risen pan in the fridge until that evening?

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Angela Liddon July 28, 2017 at 1:34 pm

Hey Haley, Your breakfast-for-dinner get together sounds amazing! To be honest, my 18-hour timeframe is just an estimate, they may well work in the fridge beyond that. I’m just not positive. My guess is that they could be okay in the fridge for 24 hours (just wrap the pan tightly so they don’t dry out)? As for your other suggested method, I really can’t say because I haven’t tried it like that before. But maybe by searching online you could find someone who has done exactly that. If you try anything out please let us know!

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Tháp Long Thọ July 28, 2017 at 3:27 am

This looks amazing!

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Anne August 3, 2017 at 12:20 pm

Is there anything we can use to substitute vegan butter? Maybe applesauce? Would love to make it more plant based. Thanks!

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Angela Liddon August 4, 2017 at 10:24 am

Hi Anne, I know a few people have asked about trying coconut oil, and while I haven’t experimented with that sub myself yet, I can’t see why it might not work (be sure to measure it from solid, though). If you try anything out please let us know how it goes!

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Benjamin Ehinger August 6, 2017 at 8:24 pm

You’re going to make my wife very happy when I surprise her with these. We are new to the vegan/plant-based diet world, but she has been mentioning the things she’s not sure she can give up. These cinnamon rolls will hopefully be a big hit and one less thing she feels like she has to live without!

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Angela Liddon August 8, 2017 at 9:53 am

Oh, I hope she loves them, Benjamin!

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Andy August 8, 2017 at 5:36 pm

These look yummy going to share and try making them.

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Angela Liddon August 9, 2017 at 11:43 am

Hope you enjoy them, Andy!

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Peter August 10, 2017 at 11:06 pm

THE BEST cinnamon rolls everrr, EVEN IF YOU’RE NOT VEGAN. Dough is very forgiving, rose beautifully, very fluffy and it just melts in your mouth. Such a treat ! Only difference is I cut down on the flour about a half cup or 50g !

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Get Your Knives August 19, 2017 at 9:00 am

I’ve got a family BBQ this weekend where I’m in charge of the sweets and this recipe is coming with me! Thanks!

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Jessica August 20, 2017 at 12:46 pm

Would whole wheat flour be ok for these? Wondering if anyone has tried it.

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Isadora Guidoni August 31, 2017 at 7:21 am

Yummy! Can’t wait to try these, I really love cinnamon rolls, and these being vegan makes it even better!

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Gabby September 6, 2017 at 12:36 pm

These look so delicious! One of my best friends is a vegan, and I think I’ll make these for her for breakfast on her birthday next week! I know we’ll both love them!!
-Gabby
www.orcuttfamilydentistry.com

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Angela Liddon September 6, 2017 at 1:11 pm

So thoughtful of you, Gabby! I’m sure your friend will appreciate the birthday treat :)

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Sara Lykkegaard Trøjmer September 9, 2017 at 8:28 am

I used a homemade vegan butter the first time I made these delicious rolls but made the dough a little too sour. Second time around I bought a plant-based butter but had to use gluten-free flour because of guests allergies. I used gluten-free buck wheat flour and it turned out good. The dough doesn’t stick too well (might have added too much flour during kneading) and they don’t rise as much. But the result of the taste was wonderful. Will definitely try them again with and without gluten-free /bought or homemade butter!
Thanks for an inspiring site.

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Sally September 11, 2017 at 10:29 am

Are these in the Every Day cookbook ??!!

I love a good cinnamon roll :)

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Angela Liddon September 11, 2017 at 11:16 am

There’s just something wonderful about freshly baked cinnamon rolls, isn’t there? This recipe isn’t in Oh She Glows Every Day, no; it’s available only on the blog and in the app.

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Shanai (Kids Eat by Shanai) September 12, 2017 at 9:58 am

Wow these look amazing! It’s making me want to do some baking!

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Amy Graham September 19, 2017 at 10:49 pm

My sister is vegan and I’m always looking to make things she can eat. I love to cook and bake and excited to share this with her. Your vegan cinnamon rolls look so yummy! Can’t wait to bake this.

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Angela (Oh She Glows) September 20, 2017 at 10:27 am

Hey Amy, I hope you enjoy the rolls if you try them out! They are such a nice treat. :)

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Jenny H September 21, 2017 at 4:10 pm

I’ve made these a couple of times and I love the make ahead option! I usually always do that for breakfast the next morning. :)
I’ll definitely have to make the pumpkin ones with fall almost upon us!

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Angela (Oh She Glows) September 25, 2017 at 2:20 pm

Hey Jenny, So glad these were a hit (and that the make-ahead option works!) It’s always nice to hear when others try out those methods too. Thanks so much!

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Diana September 30, 2017 at 6:39 am

I made these and they are incredible, thank you so much for yet another winning recipe. They are better than the non-vegan version (that I remember) or the processed junk you find in the store. Life-changing.

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Angela (Oh She Glows) October 3, 2017 at 9:29 am

Hi Diana, So happy this was a hit! I can’t wait to make these this weekend (for our Thanksgiving breakfast here in Canada)

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Rachel October 1, 2017 at 5:34 am

Do you think there would be a way to substitute whole grain flour?

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Angela (Oh She Glows) October 3, 2017 at 9:30 am

Hey Rachel, Oh good question. I haven’t tried any other flours yet, but you might be able to get away with subbing half of the flour for whole-grain. Maybe a 50/50 blend of white to whole wheat pastry flour? I probably wouldn’t try 100% whole wheat flour as it could be drying. If you try anything out please let us know how it goes. :)

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Salla October 9, 2017 at 11:51 am

Made these today! They are absolutely delicious!! Thank you for the recipe!

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Angela (Oh She Glows) October 9, 2017 at 1:49 pm

Hey Salla, So happy you enjoyed them!! Thanks for letting me know.

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Monica October 22, 2017 at 5:40 pm
Recipe Rating:

I made a batch of these this weekend, and they were absolutely heavenly! I shared them with all of my non-vegan friends, and one even said they were better than any non-vegan cinnamon roll she’d ever had! The dough was soft and easy to roll out, but my rolls did not rise at all during the 45 minute rise after rolling and cutting. So they were a bit smaller than I was hoping, but it didn’t affect their taste or texture, they were still pretty light. My only variation to this recipe was I used brown sugar instead of cane sugar for my filling, and probably way more cinnamon than called for. Great recipe!

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Angela (Oh She Glows) October 23, 2017 at 7:05 am

You can never go wrong with more cinnamon…haha! So happy you and your friends loved them. I wonder if the yeast had gone bad? Did it foam up after mixing it with the water?

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Allie October 27, 2017 at 10:18 am

Hey I love this recipe!!! Cant wait to try. I recently made a video on the reasoning behind going vegan so if you ever have time to check it out, I’ll link it. feel free to share with family & friends!!

https://www.youtube.com/watch?v=UF_b13N_w6s&feature=youtu.be

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Angela (Oh She Glows) October 28, 2017 at 6:42 am

Thanks Allie, I’ll check it out!

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Alison November 7, 2017 at 7:35 am

Do you think it’s possible to replace the vegan butter with coconut oil?

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Angela (Oh She Glows) November 8, 2017 at 7:40 am

Hey Alison, I think I have heard from another reader who made the swap with success, but I haven’t tried it personally yet. My suggestion would be to use room temperature almond milk as chilled milk may solidify the coconut oil. If you try anything please let us know how it goes!

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Dr Martin Huang November 8, 2017 at 5:30 am
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These are delicious! I keep trying to make the perfect cinnamon roll on my own and yours just the perfect recipe ever! I never need to try it on my own at first.

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Angela (Oh She Glows) November 8, 2017 at 7:23 am

Thank you so much for the kind words, I’m so happy you love it!

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Rachel November 11, 2017 at 12:45 pm
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These were my first time making cinnamon rolls from scratch! I used to just buy them from the grocery and bake them. This was a super fun and easy recipe to follow! I love how Angela adds the weight measurements to her recipes and I always weigh my ingredients because of it and I am sure that helps a lot to get as close as you can to her beautiful photos. My Dad and boyfriend were in love with these. It was getting late and my Dad claimed he would only have a bite because he was going to bed soon… he ended up having a whole one and then 20 minutes later asked for another one!! He is the pickiest eater in the world and he actually adored these. Yay! I shared this recipe with friends already who are excited to see a successful vegan cinnamon roll recipe. My only differences were that I used a 8.6 x 8.6 pan which fit 9 in it (the last 2-3 cinnamon rolls of dough were just dough only and not useful because I didn’t have a rolling pin and I didn’t get enough sugar/cinnamon in it, haha!). I highly suggest a rolling pin, but honestly it still works with just your hands. I was surprised how amazing they came out anyways. I will definitely buy a bigger glass dish and rolling pin. Also, I live in Florida, my oven light is burnt out, and they didn’t rise AS much during the second rise, but it didn’t seem to affect them at all. I also cooked them 6-8 minutes longer than the recipe, maybe because of the position in my oven or that I live in Florida? So I cooked initially 24 minutes, then kept putting it back in up to 30-32 minutes. Seriously though, eyeball them and test them because you wouldn’t want to burn or over cook the outsides to get the insides right. Remember though, I made 9 at once, with those oven times. Enjoy the holidays everyone! x

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Angela (Oh She Glows) November 12, 2017 at 8:00 am

Hey Rachel, Thank you so much for your feedback! I’m so glad they were such a hit (especially with your Dad…score!) Happy holidays to you as well!

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singapore food blog November 15, 2017 at 10:50 pm

I tried making this during the weekend for my kids, they really love it! Thanks angela!

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Janika November 18, 2017 at 5:40 pm

Hi there! Can I use coconut oil instead of vegan butter for the dough and sugar filling??

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Angela (Oh She Glows) November 19, 2017 at 8:11 am

Hey Janika, I haven’t tried it yet myself but I think others may have commented about using coconut oil in the comments. Might be worth taking a peek! I can’t see why it wouldn’t work.

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ADH November 21, 2017 at 9:57 pm

Hi, I was looking through your comments and noticed it might be difficult to substitute for Glutin free flour. Since this post was a while back I was wondering if you had any luck or tried GF substitutions with this recipe.
(1) does the GF all purpose baking flour work as a good substitute?
(2) can we substitute sugar, cane sugar, and brown sugar in your recipe for *coconut sugar?

Thank you! Looking forward to trying this recipe out for Thanksgiving brunch

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Angela (Oh She Glows) November 22, 2017 at 9:19 am

Hey there,

I’m sorry I haven’t tried GF flour, but I think there were some comments from successful blog reader attempts. I haven’t tried using coconut sugar either unfortunately. I can’t see why it wouldn’t work. My only concern is that it tends to be a bit coarse and dry.

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Missy November 23, 2017 at 3:23 am

I’ve tried the recipe twice and both times the dough was not sticky at all (dry, breaking apart) and didn’t rise. I’m not sure what m doing wrong! The rolls still actually tasted great but the look/textures were off. :/

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Angela (Oh She Glows) November 23, 2017 at 7:59 am

Hey Missy, That’s so strange, for sure! Since you’re having trouble, I’d recommend weighing the flour and other ingredients so you can replicate what I’ve done. I’ve provided all of the weights in my recipe. Also, I would double check that your yeast hasn’t expired and it’s the correct kind. Hope this helps!

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Elisa November 26, 2017 at 1:13 am
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Oh. My. God.

These were AMAZING first try! Even my non-vegan family loved them! (I didn’t even have a chance to tell them dairy-free until they scoffed half of the rolls down.

I will definitely make them again next time. Maybe with some fresh green apple slices!

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Angela (Oh She Glows) November 26, 2017 at 8:11 am

Hey Elisa, Thank you for letting me know they were a hit! I love the idea of fresh apple slices

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julia December 3, 2017 at 5:33 pm

I can’t believe how neat your process looked. My kitchen and everything involved in the prep (including the dough) was sooo messy, haha.
Thanks for sharing love.

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Angela (Oh She Glows) December 4, 2017 at 7:44 am

haha remember you only saw what was inside the camera frame ;) Don’t worry mine gets destroyed too! Especially if the kiddos help…oh dear

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Alyssa December 6, 2017 at 8:23 am
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This recipe makes PHENOMENAL cinnamon rolls. I just made them last night and had to stop myself from eating most of them, that’s how good they are. I used a combination of coconut and date sugar instead of cane and it turned out just as delicious and sweet.

I also made the vegan cream cheese icing for the topping and it is the perfect consistency for spreading!

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Angela (Oh She Glows) December 6, 2017 at 1:16 pm

Hey Alyssa, Oh I’m so thrilled you love it so much! We also have a hard time not inhaling the whole dish. :)

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Kelley barber December 15, 2017 at 8:23 pm

Can these be made ahead by a week or so and frozen?
Thx!

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Angela (Oh She Glows) December 16, 2017 at 11:08 am

Hey Kelley, Oh you know what? I was just thinking about this the other day! I’ve found in the past that when freezing individual baked (unfrosted) rolls, they thawed really well. So I’m hopeful that freezing an entire pan/dish would work well too. I think I’m going to make them this Thursday in advance of Christmas and try freezing the cooled unfrosted rolls right in the dish. I may bake them a bit less time (5 minutes maybe), thaw overnight in the fridge, and then pop them in the oven to reheat. I really hope it works! I will try to report back in the post. If you try anything please let us know how it goes :)

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Larisa Braun December 17, 2017 at 6:00 pm

What are your thoughts on using bobs red mill GF 1 to 1 flour instead of the white flour?

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Angela (Oh She Glows) December 18, 2017 at 8:01 am

Hi Larisa,

I’ve heard from readers that they made successful GF versions! I have yet to try it myself though. Here is one comment from Stephanie:
“Ah I AM SO HAPPY! So I used the Bob’s Red Mill pizza crust flour mix and followed Angela’s instructions exactly (replacing the all purpose flour with the BRM pizza crust flour mix) and oh my goodness, I don’t think I’ve had a GF cinnamon bun THIS good. It was like perfect texture with that short and chewy cinnamon heaven in the middle. I really really really recommend my GF people try this out. I was so impressed :) BONUS – it comes with a packet of yeast!”

here’s another report back from Lexi:

“OMG!!! These were amazing!! I did one batch with regular flour and one with Bob’s Red Mill 1-to-1 gluten free flour (my grandma has a hard time with gluten) and it still turned out amazing! The gluten free dough was really hard to work with since it was such a different texture, but after the final bake, they were perfect!! Just thought you should know that the gluten free flour worked for me!! :)”

Hope this helps! Please let us know if you try anything out. :)

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Melanie December 17, 2017 at 9:05 pm

Do you think these would turn out with gluten free flour?

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Angela (Oh She Glows) December 18, 2017 at 8:00 am

Hey Melanie,

I haven’t had a chance to try it yet, but I’ve heard from readers that they made successful GF versions! Here is one comment from Stephanie:
“Ah I AM SO HAPPY! So I used the Bob’s Red Mill pizza crust flour mix and followed Angela’s instructions exactly (replacing the all purpose flour with the BRM pizza crust flour mix) and oh my goodness, I don’t think I’ve had a GF cinnamon bun THIS good. It was like perfect texture with that short and chewy cinnamon heaven in the middle. I really really really recommend my GF people try this out. I was so impressed :) BONUS – it comes with a packet of yeast!”

here’s another report back from Lexi:

“OMG!!! These were amazing!! I did one batch with regular flour and one with Bob’s Red Mill 1-to-1 gluten free flour (my grandma has a hard time with gluten) and it still turned out amazing! The gluten free dough was really hard to work with since it was such a different texture, but after the final bake, they were perfect!! Just thought you should know that the gluten free flour worked for me!! :)”

Hope this helps! Please let us know if you try anything out. :) I may have to try a test run before Christmas!

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Kunkunshop December 22, 2017 at 10:00 am
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I’m starving when I see these pic

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Robert Smiley December 25, 2017 at 9:55 am
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These were the best Christmas morning cinnamon rolls ever! Use the Vegan Cream Cheese too – and for filling, try adding pumpkin butter.

Don’t forget to add a hint of nutmeg to the cinnamon filling!

Decadent!

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Angela (Oh She Glows) December 26, 2017 at 8:22 am

Hey Robert, I’m so happy you enjoyed these yesterday…we did too. Really nice treat. I love adding pumpkin butter in cinnamon rolls….so glad to hear you do that too.

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Karin December 25, 2017 at 10:12 am

I don’t love cinnamon so I made these with cardamom and they were amazing!! So so good. Everyone – adults and toddlers – gobbled them up this morning for our Christmas treat. One of my all time favorite recipes!

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Angela (Oh She Glows) December 26, 2017 at 8:21 am

Hey Karin, We had this yesterday morning too…such a treat! I’m so happy to hear that cardamom worked…sounds delicious.

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Lori December 30, 2017 at 11:30 am
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I made these with Arrowhead gluten free all purpose flour. Made them ahead for baking in the morning. Not sure if this was okay to do from a health point of view, but I left them to rise all night in the oven with the light on. Baked them in the morning. They were great.

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Angela (Oh She Glows) December 31, 2017 at 11:39 am

Hey Lori, thanks for letting us know about the arrowhead gf success! So happy it worked.

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Rachel December 31, 2017 at 1:49 pm
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These were SO good! I made them for Christmas morning (prepped the day before, which worked out wonderfully). We have homemade vegan cinnamon rolls every Christmas and my 4 year old declared them “better than all the other years!” so this will be a keeper recipe for sure. I somehow missed buying vegan cream cheese so we just had them with a powdered sugar frosting but next time I’ll be sure to remember the cream cheese because I bet that’s even more delicious.

Just as an aside- my kiddo has milk, egg, and nut allergies so we’ve been partly immersed in forced dairy and egg-free cooking for a few years now but we’re now transitioning the whole family intentionally to a plant-based diet and your recipes and advice (the blog and both cookbooks) have been quite helpful as we figure out how to do this and find new foods we’ll like. Thanks for sharing your wonderful work with the world!

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Angela (Oh She Glows) January 2, 2018 at 8:33 am

Hey Rachel, Aww, your 4 year old knows how to sweet talk a lady! haha. That’s so great you all loved them. We made them for Christmas morning too (love that make-ahead option). And I’m so glad to hear you are enjoying so many recipes from the blog and books! Thanks for all your support. I hope 2018 is off to a great start!

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Kathy Ingallinera January 1, 2018 at 12:10 pm
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Delicious! I made mine new year’s eve and went through the second rise, before storing in the fridge, covered tightly. I have done a lot of baking, had new yeast and it proofed well, so not sure why mine came out kind of dense and flatter than I expected. I will try them again when I can do it all in one fell swoop without them resting in the fridge. I also halved the icing recipe since I only had 1/2 a container of vegan cream cheese, and it was plenty! Thanks for the great recipes, and happy new year!

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Angela (Oh She Glows) January 2, 2018 at 8:19 am

Hey Kathy, So glad to hear you tried this for New Years! I wonder why they came out flatter than expected…very strange, indeed! I’ve had great results when storing them in the fridge after the second rise. Just curious, what kind of flour did you use? Also, did you put the dish in a warm spot for a half hour before baking them the next day? I pop them into the oven with the light on for 20 minutes, then remove them an place on the counter for another 10 while the oven preheats. Hope it goes better next time!

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Kathy January 3, 2018 at 10:26 pm
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Somehow my husband seemed to recall my making cinnamon rolls last year at Christmas and was disappointed when I didn’t this year. I said the only cinnamon rolls I ever made at one point in my life were likely Pillsbury ones. I do enjoy baking, but cinnamon rolls didn’t seem like territory I’d want to venture into… How can you compete with places like Cinnabon?! Not wanting to disappoint him, I decided to make them to start off 2018! I have never used a recipe from Angela that I didn’t like (and I feel like I’ve made everything in her book!). This was no exception! There are a few steps to making them and some wait time in between, but the ingredients are easy, no fancy equipment required and BOY are they worth it! My husband (who is not vegan) was very impressed!! What a great way to begin Veganuary! Thanks, Angela!

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Angela (Oh She Glows) January 4, 2018 at 12:25 pm

Aww Kathy, I enjoyed reading your story so much! I have a big smile on my face. Thank you so much for the feedback! I’m so glad you tried it out.

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Jessica January 4, 2018 at 7:39 pm

These are sooooooo good! My sister made them for Christmas brunch. Has anyone tried making these with a gluten free flour? Almond flour? Coconut flour?

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Angela (Oh She Glows) January 5, 2018 at 8:31 am

Hey Jessica, Some readers have made them gluten-free so you may want to peek through the comments for tips! I recall a couple people saying that the Bob’s Red Mill gluten-free pizza flour mix worked great (and it comes with a yeast packet inside…score). I have a bag in my pantry so my next trial will be that one! Let us know if you try anything out.

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Ashley January 10, 2018 at 3:37 pm

Hi there! I’m having to follow some new dietary restrictions, have you by chance tried these with coconut oil instead of vegan butter? I’m going to give it a shot, but wondered if it had already been done. Thanks!

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Angela (Oh She Glows) January 11, 2018 at 2:13 pm

Hey Ashley, I think a blog reader may have reported on this in the comments:
Sarah wrote:
“I ran out of Earth Balance, so I made a batch of homemade vegan butter (aside from emulsifiers and flavourings, it’s mostly refined/deodorized coconut oil and virgin canola oil), so I can say that for those wondering about using coconut oil, it would probably be a success, especially if you cut about 1/4-1/3 of it with a neutral liquid oil.”

Hope this helps Ashley and please let me know if you try it out!

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Kathleen January 12, 2018 at 7:51 am
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A gluten free version worked! Woohoo. They need the icing, but alone they’re still tasty!! I increased the amount of water in the yeast by 1/4 cup and put in another 2T of water during the kneading part.
For all the 2C of flour
-substituted 2/3c of coconut flour
-1c of garbanzo flour
-1T konjac powder
For the remaining 1/2 and 3T
-1/2C and 2T millet flour
When handling and rolling I used pillsbury premade gluten baking flour
I added coconut nectar to the pan sauce to increase the liquid level. When working with gluten free flour and omitting eggs you need to up the liquids.

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Angela (Oh She Glows) January 12, 2018 at 8:48 am

Thanks for sharing, Kathleen!

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Isaac Thomas January 25, 2018 at 6:01 am

This looks so scrumptious! Definitely on my list for recipes to try.

Isaac Thomas,

Peace & Love

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Holly February 3, 2018 at 12:14 pm

Love these! Might I suggest a note to wait to frost 10-20 minutes depending on whether you want them more glaze or more frosted. Also a note to start with softened butter for the frosting. Thank you so much for sharing this recipe. Will make again!

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Angela (Oh She Glows) February 5, 2018 at 9:15 am

Hey Holly, So glad you loved these! And thanks for your feedback. I added a note in the frosting. :)

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Chevaun February 3, 2018 at 10:35 pm

Do you think these would freeze well?

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Chevaun February 4, 2018 at 10:03 am

I guess I should read the recipes all the way through! I answered mynown question!

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Angela (Oh She Glows) February 5, 2018 at 9:06 am

Glad to hear that! :)

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Angela (Oh She Glows) February 5, 2018 at 9:13 am

Hey Chevaun, If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. Hope this helps!

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Monica from Addonkitchen.com February 7, 2018 at 4:04 am
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Great recipe, I’ll share on my social media :P.

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Hanna February 17, 2018 at 6:40 pm

Just spent the afternoon making these. They turned out perfect!! So soft and fluffy. I replaced all of the flour with spelt and while it did taste more earthy the texture was not any different. And the recipe was very easy to follow! Thanks.

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Angela (Oh She Glows) February 18, 2018 at 8:17 am

Hey Hanna, I’m so happy it worked so well with spelt! Just curious, did you use whole-grain spelt or light/white spelt flour?

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Candace Boyle March 4, 2018 at 6:11 pm

What do you think makes this recipe different from other vegan cinnamon roll recipes?

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Angela (Oh She Glows) March 5, 2018 at 7:59 am

Hi Candace, I developed this recipe on my own (well actually I used one of my vegan cinnamon roll recipes from 2010 as a starting point) and then tested it multiple times (probably over 20 times), tweaked it as I tested over the course of a few weeks, and provided very clear directions, metric measurements, and a make ahead option. And OSG’s recipe tester Nicole tested it many times as well. We have very high standards over here. Oh and they taste fantastic of course!! :)

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Carol March 15, 2018 at 11:24 am
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We are always looking for vegan recipes that satisfy my son as well as all non-vegans in the family so we don’t have to make two different things. This fits the bill. These were so delicious.

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Angela (Oh She Glows) March 15, 2018 at 12:37 pm

Thank you Carol!

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Sabrina April 10, 2018 at 10:50 am
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Made these twice and were delicious both times! Now to try something other than sugar… maybe replace with dates or apple sauce? hmm…

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Susan April 22, 2018 at 9:12 am

So Good!

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Rahisha May 10, 2018 at 4:46 pm
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Angela,
These were so mouth-watering, buttery-tasting, better than cinnabon! Oh my! I’ve not made one dish of yours that wasn’t delicious! My family and friends looove the recipes I make that are yours. You are my #1 chef!!! Seriously!!! When will you open a restaurant?
Rahisha

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Angela (Oh She Glows) May 11, 2018 at 9:16 am

Aww Rahisha THANK YOU!! Your sweet comment just made my day. I really appreciate your support!!

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