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?
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!
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).
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?
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!
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!
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!!
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.
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?
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.
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!
These might be the best food ever created. No joke. Absolutely perfect - ooey, gooey, cinnamon-y, delicious perfection.
These might be the best food ever created. No joke. Absolutely perfect - ooey, gooey, cinnamon-y, delicious perfection.
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!
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 :)
These are honestly the best. THE BEST. My family demands that I make them weekly (this may become a problem!)
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.
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
Just made these following step by step the recipe but the dough had a strange consistency, I couldn't even roll it.. I just ended up throwing everything into the baking dish with the filling (+ there wasn't enough of it) and I'll see how it will turn out when baked (I'm not expecting something crazy about it anyway because the dough didn't even rise so..)
I was expecting a lot from this recipe (I did the vegan butter this morning and it turned out very well) and I would have rather keeped the butter for something else..
It was not worth the effort and time
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, 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!
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.
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.
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
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!!!
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.
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! :)
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.:)