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
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!

Nutrition Information

Serving Size 1 of 12 rolls | Calories 300 calories | Total Fat 11 grams
Saturated Fat 2.5 grams | Sodium Fat 290 milligrams | Total Carbohydrates 46 grams
Fiber 2 grams | Sugar 18 grams | Protein 4 grams

Nutritional information does not include frosting. For nutritional info for the frosting, please visit the "Vegan Cream Cheese Frosting" link in the recipe.
* Nutrition data is approximate and is for informational purposes only.

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.

vegancinnamonrollsovernight

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!

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{ 70 comments… read them below or add one }

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Rachel November 11, 2017 at 12:45 pm
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

I’m starving when I see these pic

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Robert Smiley December 25, 2017 at 9:55 am
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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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Dave May 28, 2018 at 1:57 pm
Recipe Rating:

I made these for my family for breakfast this morning, and everyone loved them. Takes a while to make (almost 4 hours start to finish – I got up at 6. :), but totally worth it when you have the time. I followed the recipe with no substitutions. Thanks so much for posting great vegan stuff, I’ve made a number of your recipes over the years.

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Angela (Oh She Glows) May 29, 2018 at 6:24 am

Hey Dave, So glad you tried out the cinnamon rolls and enjoyed them! Thanks for all your support.

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Kara Bustos May 30, 2018 at 12:15 am

Made these over the weekend…. Amazing!!!!!! Thank you for the recipe!

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Angela (Oh She Glows) May 30, 2018 at 5:47 pm

I’m so happy you tried them and loved them Kara…thanks!

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Dana June 6, 2018 at 8:37 am

Is it possible to use the soft margarine-ish vegan butter?

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Angela (Oh She Glows) June 7, 2018 at 10:58 am

Hey Dana, I think that’s the kind I used in this recipe and it worked fine. I’d love to hear how it goes if you try it out!

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Stephanie June 25, 2018 at 7:12 pm
Recipe Rating:

I made these entirely and froze them, I reheated 4 days later at 350F for 15 minutes and they were delicious! It’s the first time I tried making cinnamon rolls and although time-consuming, it was easy to follow :)

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Angela (Oh She Glows) June 26, 2018 at 1:13 pm

Hi Stephanie, I’m so glad to hear this! Thanks for your review. I love that you made them ahead!

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Paula H July 6, 2018 at 8:46 pm

Hi Angela! What’s a good substitute for almond milk? Can I use oat milk or coconut milk?

Thanks!

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Angela (Oh She Glows) July 8, 2018 at 6:41 am

Hey Paula, Yes I think you could use oat or coconut milk as long as you like the flavour. :) Happy baking!

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Karen Barreira July 27, 2018 at 10:12 am

We’ve been struggling also with recipes! Just found out the 10 year old grandchild needs to be gluten-free, dairy-free, AND is most allergic to apples, pineapples, coconuts and all tree nuts! Throws MAJOR wrenches in most gluten-free over-the-counters!! I’ve been trying to adapt some of our favorite family recipes. Some work – some don’t!! :-/

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Tricia August 2, 2018 at 10:08 am

Hi! I am hoping to make these for a girl’s weekend away. Because I’ll be busy the week before, I was wondering if there was a way I could prep and then freeze the dough at the first rise. Do you think this work work?

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