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Sticky Vegan Cinnamon Rolls Mattie

Written by Mattie    
 
4.8 (46)
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Vegan Sticky Cinnamon Rolls

This Sticky Vegan Cinnamon Roll recipe features brown sugar, maple syrup and just the right amount of cinnamon, making them moist and chewy. And if that's not enough, these vegan cinnamon rolls are topped with walnuts, raisins then drizzled with icing to make them an irresistible treat any time of day.

Find more Cinnamon recipes on Veganbaking.net

Sticky Vegan Cinnamon Roll Recipe

For the dough

3 Tablespoons water
1 Tablespoon golden flax meal

1 cup + 2 Tablespoons warm water
2 ½ teaspoons active dry yeast

4 ½ cups all-purpose flour

½ cup sugar
⅓ cup (71 grams) Regular Vegan Butter or stick margarine, melted
1 teaspoon salt

For the filling

¾ cup + 2 Tablespoons brown sugar
¼ cup Regular Vegan Butter or stick margarine, softened
2 Tablespoons maple syrup
2 ½ teaspoons cinnamon

¼ cup walnuts chopped
¼ cup raisins

For the icing

Vegan Vanilla Icing

1) Whisk together the water and flax meal

In a small mixing bowl, whisk together the 3 Tablespoons water and the flax meal. Set aside. 

2) Activate the yeast

In another small mixing bowl, whisk together the warm water and the yeast. Allow the mixture to sit for about 10 minutes so the yeast activates.

3) Prepare your flour

Add the flour to a medium mixing bowl.

4) Whisk together the flavor builders

In another medium mixing bowl add the sugar, Vegan Butter, salt and whisk until well incorporated.

5) Mix the dough

Add the flax meal mixture from Step 1 and the yeast mixture from Step 2 to the bowl containing the sugar and Vegan Butter mixture. Whisk until well combined. Add these wet ingredients to the bowl containing the flour and stir until the dough comes together into a sticky ball.

6) Knead the vegan cinnamon roll dough

Lightly dust a clean surface with flour and knead the mixture for 5 to 10 minutes. The dough should be firm and smooth, not sticky. Place the dough back into the mixing bowl, cover and place in a warm place like on top of the stove for 1 hour. After 1 hour has passed, knead the dough for about 30 seconds and let it rest for 10 more minutes.

7) Whisk together the filling ingredients

In a small bowl, whisk together the brown sugar, Vegan Butter, maple syrup and cinnamon. Set aside.

8) Spread the filling onto the dough

Roll the dough into a flat 16 x 20 inch rectangle. Spread the Vegan Butter, sugar and cinnamon mixture evenly on top using a dough scraper or spatula.

9) Roll up the dough

Carefully roll up the dough lengthwise so it's 16 inches long. Cut it into 1 ½ inch sections with a sharp knife.

10) Form the vegan cinnamon rolls and allow them to proof

Preheat the oven to 400F (204C). Place the rolls close together, cut side up in a lightly greased 9x13 glass or ceramic baking dish. This will ensure that the rolls don't unravel during baking. Sprinkle the walnuts and raisins over them. Cover with plastic wrap and let the buns rise for one more hour.

11) Prepare the icing

Prepare the Vanilla Icing and set aside.

12) Bake your vegan cinnamon rolls to perfection

Bake until the cinnamon rolls are just starting to turn golden, about 15 minutes, rotating the dish halfway through the baking duration. Pour the icing on the warm rolls before serving. You may want to heat the icing up a little so it can easily be poured.
This recipe makes about 12 Sticky Vegan Cinnamon Rolls.


Get a price on the 9 x 13 Inch Baking Dish I Recommend at Amazon.




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4.8  (46)
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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.
Rating 
 
5.0
veggie_dolphin Reviewed by veggie_dolphin August 22, 2014
Top 50 Reviewer  -   View all my reviews (2)

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.

Was this review helpful to you? 
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.
Rating 
 
5.0
SnickerDoodle13 Reviewed by SnickerDoodle13 May 07, 2014
Top 500 Reviewer  -   View all my reviews (1)

Fabulous

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.

Was this review helpful to you? 
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
Rating 
 
5.0
Reviewed by Shryee March 25, 2014

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

Was this review helpful to 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
Rating 
 
5.0
Reviewed by Sneha February 17, 2014

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.

Vegan

Owner's reply

So glad you enjoyed the cinnamon rolls Sneha! Thrilled that they passed the kid test! Looking forward to checking out your blog. My advice to you is, work on it a tiny bit every day or so. Then before you know it, you'll be all set!

Was this review helpful to you? 
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!!
Rating 
 
5.0
marick22 Reviewed by marick22 November 23, 2013
Top 500 Reviewer  -   View all my reviews (1)

Mmmm!

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!!

Owner's reply

So happy the cinnamon rolls worked out so well for you marick22! Thanks so much for sharing!

Was this review helpful to 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
Dganit Reviewed by Dganit October 21, 2013
Top 500 Reviewer  -   View all my reviews (1)

something went wrong?!

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

Owner's reply

Sorry you're having dough issues Dganit! It's looking like the water needs to be increased slightly. I'm going to make these this weekend, get to the bottom of this and update the recipe if necessary. I want to make sure this recipe is as good as it can possibly be. I'll let you know what I find. Sorry you're having trouble!

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That right there took about 3 hours but it sure was worth it! I think that the taste is better than any cinnamon rolls!
Rating 
 
5.0
Reviewed by Malcolm Hill June 18, 2013

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!

Owner's reply

Sometimes you just need to spend a few hours in the kitchen;) So glad the Cinnamon Rolls were worth it Malcolm!

Was this review helpful to you? 
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!
Rating 
 
5.0
GreenTrees Reviewed by GreenTrees June 10, 2013
Top 500 Reviewer  -   View all my reviews (1)

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!

Owner's reply

Thanks so much GreenTrees! I suspect the filling slipped out during the additional 5 minutes of baking. Great idea to add some tapioca starch to the filling to keep this from happening in the future! If this proves to be an issue for you or future bakers, feel free to mix perhaps 1 teaspoon tapioca flour into the filling mixture. If it proves to be successful for people I may update the recipe.

In the meantime, I've updated the recipe to bake until "just starting to turn golden", instead of "golden brown" which is what was stated previously. Thanks so much for your feedback!

Was this review helpful to you? 
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!
Rating 
 
5.0
corremorrocoyo Reviewed by corremorrocoyo April 14, 2013
Top 500 Reviewer  -   View all my reviews (1)

Perfect results

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!

Owner's reply

Thanks for the extra tips corremorrocoyo! So glad the cinnamon rolls worked out well for you.

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The dough was unworkably tough, had to add coconut milk late and it didn't rise very much. They taste great though.
Rating 
 
3.0
Reviewed by Miyuki March 28, 2013

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.

Was this review helpful to you? 
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!
Rating 
 
5.0
Reviewed by Amanda March 14, 2013

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!

Owner's reply

Glad these worked out Amanda! The white streaks do sound peculiar. If you're using melted Vegan Butter, or even a commercial margarine, and mixing it with the other ingredients, the warm water/yeast mixture should definitely be enough to keep the butter from resolidifying when it's mixed in. The mixture would have to be ice cold to get the melted Vegan Butter to resolidify and even then it would have to sit still for awhile for this to happen. So I'm thinking that these white streaks my not have been solidified fat, but perhaps something else. Yeast clumps possibly? Thanks for the feedback!

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These are honestly the best. THE BEST. My family demands that I make them weekly (this may become a problem!)
Rating 
 
5.0
Reviewed by Jenny P January 19, 2013

THE BEST

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

Was this review helpful to you? 
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.
Rating 
 
5.0
Reviewed by Susiecycles December 27, 2012

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.

Was this review helpful to you? 
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).
Reviewed by VancouverMom December 26, 2012

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).

Was this review helpful to you? 
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?
Reviewed by Lori Wheeler December 25, 2012

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?

Was this review helpful to you? 
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!
Rating 
 
5.0
Reviewed by Rachel December 18, 2012

AMAZING

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!

Was this review helpful to 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!
Rating 
 
5.0
Reviewed by Angela December 17, 2012

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!

Was this review helpful to you? 
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!
Rating 
 
5.0
Reviewed by Grace October 19, 2012

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!

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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!
Rating 
 
5.0
Reviewed by Rayna May 24, 2012

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!

Owner's reply

Glad my track record is doing so well with you Rayna! ;) Awesome that your family loved these so much.

Was this review helpful to you? 
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?
Thanks!
Rating 
 
4.0
andreanewengland Reviewed by andreanewengland March 11, 2012
Top 100 Reviewer  -   View all my reviews (2)

Slightly disappointed

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?
Thanks!

Owner's reply

Thanks so much for your input Andrea! I've updated the recipe to call for a dough scraper or spatula to spread the filling onto the dough because it would work better than the back of a spoon.

The filling is on the scant side of things in these cinnamon rolls because if you add more it tends to do exactly what happened in your experience- to drain out during baking and caramelize at the bottom of the pan, gluing the cinnamon rolls to the bottom (in the absence of a silicone baking mat of course). I'll definitely make these again and see if I can increase the filling to the point of where the maximum amount can be added before it drains out. I'm having the exact same issue on a sticky bun recipe I'm currently working on.

Perhaps adding something in the filling such as arrowroot or tapioca starch would thicken it up during baking before it can slide out? If you get a chance to play with this before I do, please report back with your results! My goal is to make this Cinnamon Roll recipe the best, this side of vegan!

Thanks again for taking the time to write such a detailed review!

Was this review helpful to you? 
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.
Reviewed by Sue March 02, 2012

5 stars!

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.

Owner's reply

So glad you liked these Sue! I love how a little bit of coconut oil can really deepen the flavor of vegan desserts. It's our 'butter'. Please report back and let everyone know how far you get with the white whole wheat flour substitution. It would be great to find out!

Was this review helpful to you? 
This was a tray of sweet, moist, rich rolls! we are definitely making this again. Thank you for the recipe and the great work!
Rating 
 
5.0
Reviewed by Claudia February 25, 2012

AWESOME!

This was a tray of sweet, moist, rich rolls! we are definitely making this again. Thank you for the recipe and the great work!

Was this review helpful to you? 
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 :-)
Rating 
 
5.0
Birgitta Reviewed by Birgitta January 22, 2012
Top 10 Reviewer  -   View all my reviews (7)

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 :-)

Owner's reply

In the recipe I indicate to preheat the oven on Step 8 so it's heated and ready to go by the time the recipe is ready for baking. If I put the preheat instructions on Step 10 the dough would probably rise too much and time would be wasted waiting for the oven to get to the proper temperature. Let me know if I should word this better in my recipes. I know this can be kind of confusing and take a couple of reads so you don't actually put the rolls in the oven at Step 8;)

So happy these worked out for you Birgitta!

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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! :)
Rating 
 
5.0
Reviewed by Kathy Marvin January 07, 2012

Sinfully Delicious!!

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! :)

Owner's reply

Your husband saying they're the best he's ever had is the best compliment a vegan baker can get! Thanks Kathy!

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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.
Rating 
 
5.0
Reviewed by Rebecca Behr December 27, 2011

Nom Nom

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.

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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!
Reviewed by Mishou December 26, 2011

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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I made these for brunch for my non-vegan friends and they were amazed on how fabulous they were! My new favorite brunch treat!!
Rating 
 
5.0
Reviewed by Jocelyn December 21, 2011

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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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!
Reviewed by Jessica December 21, 2011

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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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.
Rating 
 
5.0
Reviewed by Sean December 21, 2011

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.
Reviewed by Becky December 18, 2011

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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