Sticky Vegan Cinnamon Rolls

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!)

Thanks for the recipe. I have never made any kind of cinnamon rolls before, but it's a family tradition for Christmas and since I went vegan... I thought I'd give these a shot. My brother had his wife make a regular recipe and these were preferred over the "regular" ones (he didn't sample mine). My mother-in-law let me know today that when I make them again, she'll help me eat them and that was after tasting it when it was 2 days old! I did not use your icing recipe, but the cinammon rolls came out perfect and my neighbor just asked for the link to the recipe.

I'm leaving it to prove now and so far, I'm not convinced. The dough is very heavy and hard to work with. My poor KitchenAid was groaning. I really prefer a much lighter dough, but perhaps I need to follow some of the advice here (egg replacer, adding ingredients in different order).

So disappointed, didn't turn out very good :( Once they were baked it was like they didn't cook all the way thru, so I put them in for a few more minutes. I'm thinking the yeast didn't active properly. I haven't made anything with yeast for many years but I thought you had to first mix the yeast with warm water and then add to the flour? Thoughts?

These were fantastic! I made a substitute of the equivalent of 2 eggs worth of egg replacer. I made the dough in my bread machine for the first rise, wet ingredients first, then flour, then yeast on top. Came out perfect! I also omitted the nuts and raisins as we're just not big fans. In the filling, I added a tablespoon of tapioca flour after reading other reviews that the filling leaks out a lot, and I used half the maple syrup. The filling was hard to spread but it seemed to help things stay inside! Lovely flavour, next time I will be adding even more cinnamon though. This is a keeper, my family had no idea it was vegan and I'm making these for our Christmas morning treat this year! THANK YOU!

Wonderful! I just brought these to a potluck and they were a hit! I made them half whole wheat and made a different icing recipe due to ingredients I had on hand. I also made the dough in my bread machine. I've already emailed someone a link to the recipe and I will definitely make these again!

Wow! This is my first time making cinnamon buns and this is superb! I didn't have flax meal so I used an egg replacer. Turned out great! So moist and chewy! Delicious!