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…
Classic Cinnamon Rolls
1 hour, 45 minutes
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).
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 plus 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:
- 1/4 cup (50 g) vegan butter, melted
- 2 1/2 tablespoons (25 g) unpacked brown sugar or cane sugar
- Vegan Cream Cheese Frosting
- Set aside a 9- by 13-inch casserole dish.
- 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).
- For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, prepare the Vegan Cream Cheese Frosting.
- After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
- 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.
- 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!
- 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!
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.
Nutrition Information(click to expand)
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!
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
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. :)
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.
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? ;)
These look delicious!!! I was drooling over them on instagram all week haha! Thank you, can’t wait to make them!!!
So fun that you were following along on Insta stories…I hope you love them!
I do!!! :-)
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/
That sounds like the perfect way to start your weekend! I hope you enjoy them, Juliette. :)
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!
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. :)
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.
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!
I’m pretty sure Earth Balance has a palm oil free version , though I’m not sure it’s soy free…
I was thinking that coconut oil might be a good sub for the vegan butter, although maybe that is too similar to palm oil.
did anyone test the recipe with coconut oil? im dying for cinnamon rolls today, but don’t have any vegan butter at home…
Hey there, I think a blog reader may have reported on this in the comments:
“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.
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!
Thanks for the love, Christina! I hope you enjoy the new recipe. :)
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,
Rosa from food-lifestyle-facts
Thanks for the love, Rosa!
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 :)
I hope this recipe hits the spot, Jordan! I’m looking forward to sharing the video, too, so keep your eyes peeled. :)
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?
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. :)
I’ve been waiting patiently for these! I’ll be making them for family that is visiting this weekend! :))
I hope they (and you) love them, Hannah! :)
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!
OMG!! This looks soo good! wow!
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?
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. :)
Great, thank you!
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.
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!
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.
Aw, thanks for the love, Beth. I look forward to hearing how the King Arthur GF works out for you!
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!!!!*
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!
It’s so great to hear that worked out so well, Stephanie. Thanks so much for sharing!
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! ????
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?
I tried the Bob’s Red Mill pizza crust flour mix as well, the cinnamon buns did not rise very much but the taste & texture turned out amazing!
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.
Congrats on the growing fam ! Lovely recipe, can’t wait to try it x
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!
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 :)
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!!
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!!
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?
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!
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.
Thanks Stephanie, I appreciate it! I hope you enjoy the rolls if you decide to try them out.
Thanks, Stephanie–I appreciate it :) I hope you love the cinnamon rolls when you get a chance to make them!
This looks incredible! Yum!
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.
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.
I just made these last night… Amazing!!!! My favorite part was how beautiful they looked coming out of the oven, just like your photos!
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.
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.
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 :) )
Luckies!! I wish my kids went to your daycare!!
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.
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.
They look so delicious! Would love to try them sometime!
Thanks, Annie! If you give them a go, I hope they’re a hit. :)
Yum!! What type of Vegan butter and cream cheese do you recommend?? Thank you!
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!
Cinnamon rolls are life! Totally making these over the weekend!
Too true! Enjoy, Paige :)
Oh, these look wonderful! Can’t wait to try them, thanks for sharing.
I hope you love them, Heather!
will it work with oil / coconut oil?
no vegan butter in Israel :(
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.
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
Can these be made using gluten free flour?
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. :)
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. :)
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!
Oh my goodness, can’t wait to try! You will make my cinnamon roll-loving son’s day!
I hope he just loves them, Connie!(and you too, of course, heh)
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
Aw, thanks Izzy! I hope love them if you give the recipe a go.
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.
Thanks, Gemma :) If you get a chance to try the recipe, I hope you enjoy them!
Hi! Can you substitute coconut oil for vegan butter?
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.
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!
Thanks so much for the kind words, Audrey! If you get a chance to try the cinnamon rolls, I hope you love them :)
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
Thanks, Laura. I appreciate it! I hope the cinnamon rolls are a hit when you get the chance to make them :)
These look like perfection! Will be trying these out this weekend – you can never have enough cinnamon rolls in your life :)
I agree, Aimee! Definitely no such thing as enough cinnamon rolls ;) I hope you love this recipe!
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.
These look amazing, Angela! They would be perfect for a Sunday morning breakfast :)
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,
Thanks so much for sharing, Claire! And thanks for the cookbook love and kind words, too. :)
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!
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!
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!
Thanks, Amanda! I’m so happy to hear you loved them :)
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!
Thank you! So fun that you were following along on Insta. I’m happy to hear you all enjoyed the recipe! :)
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/
I hope you just love these rolls if you give the recipe a try, Davin!
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!
I’m so glad to hear they were a hit!!
Super easy, the little ones will love it, you rock!
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?
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! :)
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!
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!
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)
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!
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!
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 :)
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.
So great to hear they were a hit, Nina!
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!
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! :)