Sticky Vegan Cinnamon Rolls

MattieMattie  
 
3.5 (2)
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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!

Owner's reply

I'm so glad these worked out for you Mishou! That's awesome that they worked so well despite being in your bread machine and being refrigerated overnight. That's a nice little test that I'll have to keep in mind for Christmas next year!

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Rating 
 
5.0

Amazing!

I made these for brunch for my non-vegan friends and they were amazed on how fabulous they were! My new favorite brunch treat!!

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Question

I don't think I have ever posted a question about a recipe on a blog before but I am excited about trying them for Christmas morning and want to get it right! I usually use whole wheat pastry flour for most baking. Any thoughts on if wwpf would work here? Also, I'd love to make these the night before, put them in the fridge unbaked and bake them in the morning. Thoughts on this? Many thanks!

Owner's reply

Hi Jessica,

So awesome you're planning on making these for Christmas morning! I haven't tested these with whole wheat pastry flour so just to be safe I recommend that if you do use it, don't use it for more than 50% of the total flour in the recipe and use all-purpose flour for the remainder.

I also haven't tried making these after being in the refrigerator overnight but it should work. Try placing them in the refrigerator, loosely wrapped in plastic wrap immediately after forming. On Christmas morning, take them out of the refrigerator and allow them to reach room temperature before baking. You may have to let them sit for up to an additional half hour before baking. Let us know how it works out and good luck!

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Rating 
 
5.0

so good

Really incredible. These were perfect. I made them in a cast-iron skillet in the oven, so I lowered the baking temperature and cooked them about twice as long.

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I just can't get these to turn out bad! I made them according to the recipe - super. I made them with honey in the dough instead of sugar - great! I made them without the margerine (by accident) - great! I left them on the counter after they were baked, all pulled apart and setting randomly uncovered for eigth hours, and they were still soft and delicious! I fail at most ciinamon roll recipes, but I have not failed at these after 4 different times.

Owner's reply

Wow! So glad these have worked out in so many interesting configurations Becky!

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Rating 
 
1.0

No dough, no go

I am sorry to have wasted the time and effort trying to combine the dough. Did not work at all. My brother swears by these, but I was left with nothing more than slightly moist flour. Oh well.

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Rating 
 
5.0

awesome

these were not just the best vegan cinnamon rolls I've ever made, but the best cinnamon rolls I've ever had, period. Family loved them, and I'm keeping this recipe on-hand in case I have any conversion prospects who wonder what vegans eat! I skipped the frosting, though, and just did a simple powdered sugar/almond milk thing.

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Rating 
 
5.0

Amazing Vegan Treat that will blow any non-veg peo

I loved this recipe, one of the best desserts that I have made. I decided to not add the raisins and nuts, as my husband is allergic, so I made just the cinnamon roll, wow...my mouth was watering as soon as the aroma filled up the room. They were relatively easy to make, just time consuming. I promise you this, any non-vegan friends, this could be the food that just may turn them.:)

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what would i change if i wanted to make these the night before?

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Rating 
 
5.0

Our favorite cinnamon rolls!

Thank you for the amazing recipe! My husband claims these are the best cinnamon rolls he's ever tasted, vegan or otherwise (from our pre-vegan days).

I do have a question--can you recommend a way to freeze these? I'd love to make and freeze several batches so my husband can warm a few up in the morning before work. I'm not sure if I should freeze them AFTER baking or BEFORE...and if so, after which step? Any suggestions would be much appreciated! :)

Owner's reply

So glad your husband loves these Anastasia! Optimal freezing for these would be after they've been baked and cooled to room temperature and after the icing has solidified. Placed in freezer bags, they should keep for up to a few months in the freezer. Great question!

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Hi :) I've been looking for the perfect vegan baked goods to make for my boyfriend who is away in another state, and based on the looks of there and the reviews, I think I have found it! I'm not sure if you will have the answer, but do you think these would keep for a few days as they would be mailed?

Owner's reply

Hi Jess, These will keep for a few days but may be messy after they've been shipped due to the icing getting all over the place. When shipping treats I usually go for dense items like fudge, other types of bars, cookies and truffles.

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Am currently in Argentina studying abroad but will definitely make these when I come home in a month. Just wondering, can I substitute oat, chickpea flour, etc. for the all purpose?

Owner's reply

Hi Kristina,

The all-purpose flour contains gluten which is critical for rise and the texture of the cinnamon rolls. I don't recommend substituting it with those flours, although a gluten-free specific blend such as the one from Bob's Red Mill may work. Good luck!

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Rating 
 
5.0

Impressive!

Story time!

My poor not-baking-inclined sister demanded I make something to impress the vegans at the Vegans Rock Austin (local vegan club) new members potluck. I thought about my previous vegan cooking experience, and I really had no recipes that just knocked her socks off. I found this recipe, made a big batch, and brought 'em to the potluck. When we all sat down with our plates, the leader of the club stood up and asked "Alright, who made the cinnamon rolls?" I raised my hand, hoping all was well. "AWESOME" he replied, and behold, those suckers were the first dish to disappear.

I love this recipe! I'm in the process of converting it over to gluten-free to please both my vegan sister and my celiac friend :)

Owner's reply

That's so awesome Sarah and so glad they worked out! I'm in the process of developing a gluten-free flour blend recipe that can be substituted for wheat-based flour in almost any recipe (read: this recipe). I'll be sure to post it as soon as I get it perfect! Thanks so much for sharing!

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does the pan need to be glass?

I'm letting the dough rise now, and realizing I don't have a glass or ceramic dish... will metal be OK? And should it be a pan with some depth, or will a standard baking sheet (only about a 3/4 inch deep) be ok?
The reviews for this recipe have me excited to try these!!!

Owner's reply

Hi Linda,

A glass baking dish is recommended. Glass insulates a little more so they'll end up baking more evenly. Also, a taller baking dish helps keep them coiled up so they don't unravel during baking and cooling. But- a metal baking sheet will probably work well enough. You should be fine. Good luck!

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Rating 
 
5.0

Seriously???

I've never reviewed anything before, but these are just unbelievably scrumptious. Seriously, I did NOT believe I would be successful in my endeavor and was worried throughout the whole process... I always screw up with yeast! But oh no, not with this recipe. These came out perfect. PERFECT, I tell you! They were devoured by my fellow Bears fans at our football brunch and my house smells divine. It's a win-win! I advise anyone to set aside your doubts and make these. Mmm-mmm-good!

Owner's reply

So glad these worked out for you Celena!

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Rating 
 
5.0

Unbelievable!

I haven't tasted anything like this since I became vegan 8 years ago. I made these a few days ago and was blown away by the incredible, buttery, cinnamon flavor. I live with three non-vegans and they all agreed that these cinnamon rolls were the best things they have tasted in ages.

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Rating 
 
4.0

Question about margarine

I live outside of Seoul in South Korea, and it's difficult to find vegan margarine. Can you suggest an alternative that might work with this recipe? I really look forward to making these because they look so amazing!!

Owner's reply

Hi Shawn, Try using 4 Tablespoons coconut oil, 2 Tablespoons non-dairy milk then add 1/4 teaspoon salt as a margarine substitution. I plan on developing this more thoroughly in a future coconut cinnamon roll recipe. Let me know how it works out if you give it a go!

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Rating 
 
5.0

amazing

wow thanks so much for this recipe! I always seem to find a way to mess up each recipe but this was actually very easy to follow (a little time consuming but only because of the waiting time) and absolutely worth the time and effort! these came out perfect and another batch was already requested from my boyfriend who is skeptical of anything "vegan". thanks again :) best cinnamon rolls ever!

Owner's reply

So glad these worked out carrie!

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Rating 
 
5.0

Holy cow.

These might be the best food ever created. No joke. Absolutely perfect - ooey, gooey, cinnamon-y, delicious perfection.

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Rating 
 
5.0

Holy cow.

These might be the best food ever created. No joke. Absolutely perfect - ooey, gooey, cinnamon-y, delicious perfection.

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Rating 
 
4.0

Delicious!

These were great! I loved the filling. Although a long process, the process itself was relatively easy.
I made some with raisins and some without (no nuts--allergies!) but preferred the plain ones (with icing, of course).
I would definitely make them again.

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Rating 
 
5.0

I have a question!!

What if I don't have golden flax meal? Will it still be the same?

Thanks!

Owner's reply

Hi Augustina, if you don't have access to flax meal I recommend adding a 1/2 teaspoon starch powder such as arrowroot or tapioca starch. This will ensure that the dough bakes up soft and moist. Good luck!

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(Updated: December 25, 2010)
Rating 
 
5.0

Vegan Heaven in a Cinnamon Roll

These are freaking AMAZING!!! I made these today for Christmas, and my husband who is not vegan says they are the best cinnamon rolls ever, hands down. The recipe is super easy to follow and the ingredients are all items you'd normally have on hand for baking. Well, except I didn't have any flax seed so I substituted it with some vegan EnerG egg replacer. Still turned out great!

Thank you so much for this recipe!!!! It's heaven for vegan baking. I can't wait to try your other recipes.

PS I didn't have any problems with the filling leaking out, as mentioned in an earlier review. I followed the recipe and it was perfect, PERFECT, i tell you!!!

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Owner's reply

So glad these worked out for you Lauren! Thanks for the feedback!

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Rating 
 
4.0

Caramel Fun Times

These were not as all as I expected. Don't get me wrong - they're totally amazing - but mine turned out kind of differently to the way they're described. I had a lot of trouble making my dough, I ended up having to add close to an extra 1 cup of water to get it to stick together. The most surprising part for me however, was that so much of the filling leaked out. I ended up with a baking tray half-filled with cinnamon sugar. But oh my god was it good. The bottom of my cinnamon rolls ended up covered in a hard layer of caramel. Which was amazing to bite in to and tasted even better. I'm really not sure if this was what was meant to happen, but I'm happy with the result. Thank you for the recipe. I'm going to keep trying to get it the way I feel it was intended, though I'm pretty sure I already prefer my warped version. :) xo

Owner's reply

Hi Naomi,

I definitely didn't have those results when I developed this recipe but I'm so glad they turned out good for you anyway! I'm going to be doing some new variations of this Cinnamon Roll recipe to make new flavors like Pumpkin Pecan and stuff so I'll keep a close eye on liquid levels and make sure that the recipe is reliable. Thanks for the input!

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Rating 
 
4.0

Yum, yum, yum

Super yummy! They are not too sweet, and the icing is delicious. I made mine with half whole wheat flour to add a little extra something :)

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Rating 
 
5.0

Incredible!

Perfect! Doughy deliciousness! I've made cinnamon buns a few times from different recipes and they all were too dry, or lacking something... This is definitely the best! I made these on a whim with an omnivorous friend and we were both blown away with complete, unbridled joy. I'll be using this recipe from now on!

Owner's reply

So glad this worked out for you and thanks for the compliments! I'm going to use this recipe as a reference for many Cinnamon Roll Recipe variations in the future so stay tuned!

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Rating 
 
5.0

Yum!

Really good! My omnivore husband ate more than one which is a major big deal. He doesn't like sweet stuff. I left out the raisins, so he wold eat them. Definitely worth the kneadng work involved.

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Rating 
 
5.0

AMAZING!

Such a FANTASTIC recipe! baked these for strangers and not one person who experienced the delectable food-gasm guessed they were vegan! Cannot recommend enough - thanks always Mattie

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Rating 
 
5.0

AMAZING recipe!

The amount of all ingredients used is perfect and the icing tastes excellent. The BEST cinnamon roll recipe I have found!

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Rating 
 
5.0

Amazing

I am new to vegan baking so some of the stuff makes me a little unsure still but this recipe was easy to follow and delivers a wonderful end result. I don't think I've had a cinnamon roll that good since growing up as a kid when my mom used to make them. I did make one change to the recipe and it was that I added two tablespoons of tofutti cream cheese into my frosting mixture, and I also used dried apples instead of raisins. Thanks for sharing your great recipe.

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