Sticky Vegan Cinnamon Rolls

I was looking for an alternate for my "go to" roll recipe and wanting a softer dough than the one I currently use, but with all due respect, I was not impressed by this one. The dough was VERY dense, difficult to work with, and had an odd flavor to it. While I liked the idea of coconut oil in the icing, it too was a challenge to work with and became very hard and "crumbly" when cooled, causing it to fall off in chunks while eating the rolls. Even though I added the tapioca starch to the filling, it still seeped out everywhere and burned, leaving the rolls nearly void of any filling at all. The rolls themselves were not baked through (even after nearly 30 min. of baking), though the tops were beginning to burn. :(

And yes, I followed everything to the letter.

Excellent!!! Thank you so much for an amazing vegan cinnamon roll recipe! It made our Christmas morning complete!

Hi there! So excited to try this recipe- I will be making these for my 20-years-vegan boyfriend on Christmas morning. Is it possible to make the dough ahead of time and have it in the fridge overnight to save having to get up at 6am? If so, at what point do I stop and put the dough in the refrigerator? Thanks!!

THESE ARE DIVINE.
Just like non-vegan cinnamon sticky buns, but... way, way better. No one could tell they were vegan!

Instead of yeast: (cause I didn't have it) I used equal parts of baking soda and lemon juice to equal the amount of yeast needed.
(if you're gonna do it this way, make sure to add it in LAST to get the best results; plus using this method you don't need to leave the dough to rise, so yay to wayy less prep time!) and added the water that was supposed to go with the yeast.

I make breakfast once a month for my club and these are always a huge hit. I have tried other cinnamon rolls but these have such a great taste they are requested often.

Mattie, thank you again for another fabulous recipe. This is the fourth recipe of yours I've tried. Of course they are delicious. Scarfed down two warm with the icing. So worth the effort. Thank you

I used your AWESOME recipe for the most part as a guide (minor tweaks here and there) to make the most AMAZING cinnamon rolls ever. It was my four year olds first time eating sticky rolls (hes vegan since birth, and I haven't ever found ready-made cinnamon rolls before), and he absolutely LOVED them too!! :)

Thank you SOOOOOOO much for the recipe. If my tweaked recipe ever goes up on a blog (thats been a WIP for a while now), I will be sure to link back to you as my inspiration.

Vegan

I followed your instructions to a tee and, voila, the outcome was just perfect! This is coming from the unluckiest baker in Canada, where everything always burns or tastes like crap. I served them to my dad this morning, and he said you couldn't get better chelsea buns from a bakery (and he's not one to sugar coat a compliment). These were truly perfect, in every way. Even my boyfriend, the devout non-vegan, loved them. There's no difference to non-vegan rolls.

And the flax meal... my gosh, what a great egg alternative. Thank you! A bit expensive, but you don't really need that much of it, so I'm happy.

Your website/blog (whichever) is awesome! I only discovered it yesterday, but I know I am going to come back again and again. Thank you!!

Hello there.
After reading a lot about Flax seeds and Vegan butter i decided to do these yummy looking treats with Flax meal and homemade vegan butter (based on your recipe).
i did everything exactly as you said but ended up with an extra firm dough which didn't "rise" at all.. is this ok? should i keep on backing or will it turn out hard as a rock?


thank you

That right there took about 3 hours but it sure was worth it! I think that the taste is better than any cinnamon rolls!

Thank you for this fantastic recipe!

I subbed 1.5 c of whole wheat flour, 2 tsp instant yeast, and skipped the raisins. Next time I will increase the cinnamon in the filling, too. I used the exact rise times although maybe with instant yeast I could have shortened them.

The rolls didn't seem done at 15 minutes and even at a little over 20 minutes when I took them out, I didn't see much browning (maybe because ww flour was more brown to begin with), but they are definitely done - next time I will take them out at 18 minutes. The walnuts on top got a lovely toasty flavor. My filling also ran out and covered the bottom of my dish, but the rolls still taste great! I just bookmark recipes I like, so if you find that tapioca or something keeps the filling from running out, I'll use your updated recipe.

My husband kept asking when they would be done - and I really hoped after what was a long time on a recipe for me that they would be worth it... and they really are!!!!!

Thanks again Mattie!

I'm relatively new to vegan cooking and although I have some baking experience, I had never baked rolls from scratch before. I was bold enough to use a group of non-vegan friends as guinea pigs, but these didn't disappoint... The result lacks nothing short of the regular kind, and definitely beats the commercially produced ones.
I followed every step of the very clear instructions, except that I refrigerated the rolls overnight after putting them together in the dish. Next morning I just left them get up to room temp for about 40 minutes before I popped them in the oven for perfect results. There would be a few things to keep in mind for the next time: I could have gone with only half the delicious vegan icing. I will make sure to sprinkle my working surface with flour before rolling out the dough, for ease of handling, and probably will roll the dough thicker for the same reason. Great job!

The dough was unworkably tough, had to add coconut milk late and it didn't rise very much. They taste great though.

Once again, these recipes do not disappoint. They were chewy, sweet, warm, puffy, LARGE, amazing. My entire family of non-vegans made the batch disappear before the end of the day that they were made. I can't wait to make these again- and neither can they.

I do have a question, though. During the initial steps of combining the butter, sugar, and salt with the flax meal and non-dairy milk, something strange happened. When I combined all of these mixed ingredients with the activated yeast and water, I think the butter solidified, leaving strange "clumps or strings" of a white buttery substance. How can I prevent this? At the end of the day it did not affect the rolls, but I can't figure out what I'm doing wrong.
Thanks so much!

These are honestly the best. THE BEST. My family demands that I make them weekly (this may become a problem!)