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.
About to make...
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!!
holy mother of all that is cinnamon bun
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.
Sticky cinnamon rolls
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
LOVED LOVED LOVED LOVED IT!! :D
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.
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!!
something went wrong?!
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?
THAT WAS SOOOOOO GOOD!!!!!!!!!!!!
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, worth the wait!!!
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!
Had to add milk
The dough was unworkably tough, had to add coconut milk late and it didn't rise very much. They taste great though.
Making These Again ASAP
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!)
Fabulous - Were Peferred over the "regular" ones
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.
Hmmm... not sure
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!
Sticky Cinnamon Rolls
Amazing.. Best I've ever had even on day 2. My husband and son are not vegan like myself of my daughter and LOVED them. It's a great recipe and I've had no problems what so ever during baking.
Mattie, thank you so much. I've now tried 4 of your recipes and they all have been great!
These sure looked magnificent, but I was disappointed in a couple of aspects. The dough is excellent. When I made the filling, there was nowhere near enough to cover the rectangle. (I was following your instructions precisely, so I measured the dough to 16x20) My solution was to bulk it up with more 'butter.' I also added more cinnamon, 2.5 tsp seemed light. I carefully covered the surface, though I recommend using a rubber scraper or an offset spatula rather than spoon. Anyhooo. I baked them in a metal pan lined with a silicone sheet. I usually stay away from glass as it's a poor conductor of heat, and I wasn't worried about even cooking because I was using the convection setting in my oven. They came out looking incredible. I used a reduced amount of coconut oil in the frosting (I was low having just made some vegan butter :) ) and was glad of that because I prefer a less viscous result from using just the milk.
The thing was, when we dug into them, there was virtually no filling inside. It had either been absorbed somehow or leached out. There were in fact puddles of caramel on the silicone sheet. That said, my husband thought they were delicious, and they were really good. Next time I think I would actually cut back on the butter in the filling. Do you think that might keep the filling from sliding out?
Made these rolls today. They are pretty time consuming, but SO worth the work! I did use 3 cups all-purpose flour and 1 1/2 cups white whole wheat flour, and they turned out just fine. I will continue to add a bit more whole wheat flour each time I make them, so I won't feel quite so guilty eating them! The frosting will be my new "go to" frosting, as I really like the taste the coconut oil gives it.
This was a tray of sweet, moist, rich rolls! we are definitely making this again. Thank you for the recipe and the great work!
The results made me look like a professional baker
These were unbelievable! I have never made anything like this before. As I transition into vegan foods, I have found myself experimenting with cooking and baking more. My omnivore husband and in-laws all gave me the thumbs up, and said, quote, "this recipe is a keeper, you can make them for us again anytime!"
Here are a few slight tweaks I made to the recipe...
I only had one packet of active dry yeast. A packet = 2 1/4 tsp, so my recipe was 1/4 tsp short.
I cut the salt in the dough to a 1/2 tsp.
I added a 1/4 cup of walnut chips into the filling.
I only sprinkled walnuts on the top; no raisins.
I was confused for a short period of time on step #8, and then finally decided that the instructions to preheat the oven was supposed to be before step #10, after the rolls rose for the second hour.
Thank you Mattie for continuing to provide delicious options to wonderful treats. You make becoming a vegan more palatable :-)
Being my first attempt at cinnamon rolls, vegan or otherwise, I was a little nervous. I used to think they were hard to make and that I should leave it to the experts. Oh my gosh have I changed my mind! These are perfect! My non-vegan husband told me they are the best cinnamon rolls he's ever had, and that they rival his mom's. The problem is now I can't stay out of them! :)
This recipe turned out to be delicious! It is definitely worth all the rising time, because it is much better than yeastless vegan cinnamon rolls. I used a ruler to make sure the dough was rolled as thin as directed, and I got about 10 cinnamon rolls. I put them in a round pie pan, however, next time I will use a larger pan, or more than one pan, because the filling bubbled over and made my kitchen smoky.
Excellent, even with my modifications!
Wow, Mattie. My hat is off to you! This cinnamon roll recipe is amazing, despite my changes to it. I'm not vegan (I'm married to a Frenchman and getting a Frenchman to give up cheese is a sacrilege, so we eat dairy) but my son is allergic to eggs, and I wanted a special cinnamon roll breakfast for my guys on Christmas morning.
I followed your recipe but used regular butter because that's what we have at our house. I also cheated and used the dough cycle on my bread machine.
Additionally, I put them together on Christmas Eve, then refrigerated them in the glass baking dish overnight. The next morning, I put the cold dish in my oven on the warming setting and then started it so the glass would warm up gradually as the oven warmed up. It did take them an hour to rise after being refrigerated all night. I took them out when I preheated the oven, and baked them according to your directions.
They were absolutely delicious. I can't believe how well they worked, so thank you, Mattie!
I made these for brunch for my non-vegan friends and they were amazed on how fabulous they were! My new favorite brunch treat!!