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Cinnamon Rolls

What you need: 

Dough:
1 cup warm nondairy milk (I use soymilk)
1/2 cup organic granulated sugar, divided
1 (2 1/4 teaspoons) package active dry yeast
1/3 cup vegan margarine, melted (I use Earth Balance)
2 egg equivalents, prepared (http://vegweb.com/index.php?topic=7678.0)
4 cups all-purpose flour, divided
1 teaspoon salt Filling:
1 cup brown sugar
2 1/4 tablespoons cinnamon
vegan margarine (for spreading on rolled dough)

What you do: 

1. For dough, place the warm nondairy milk, pinch of the sugar, and yeast in a large mixing bowl (I use a Kitchenaid). Let sit for 5 minutes or until foamy.
2. Add the melted butter substitute, granulated sugar, egg substitute, 1/2 the flour, and lastly the salt. Stir on low with the paddles attachment on until the ingredients are incorporated, about a minute. Add the rest of the flour in two intervals. Knead it for about 3 minutes until it's soft and pliable. Let rise for 1 hour.
3. While the dough is rising, mix the brown sugar and cinnamon together in a bowl for filling. Preheat oven to 400 degrees F. Once the dough has risen, flour a clean surface as needed and roll the dough out into a rectangle about 16"x21". The dough should be about 1/4-1/8" deep.
4. Spread on the butter substitute on the top side to coat, sprinkle on the brown sugar/cinnamon mix to coat. Roll it up width wise, cut into 12 equal lengths.
5. Place cinnamon rolls into two cake pans and bake for about 10 minutes or more. They should be slightly soft when you take them out.
Source of recipe: This is a recipe my family has me make on any special occasion. On Easter, Christmas, Birthdays, when they really want them, etc. This cinnamon roll recipe really is one of the best, if not the best recipe I have.

Preparation Time: 
about 2 hours
Cooking Time: 
Servings: 
12

SO HOW'D IT GO?

Forgot to add - On Easter Sunday when nothing was open I realized I did not have egg replacer.  I ended up using a mixture of cornstarch, baking soda, and soymilk (to replace one egg), then applesauce for the other.  This worked out perfectly.  I'll post the exact measurements tomorrow for anyone else who wants to try this method.

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:)>>> :)>>> :)>>> I have to tell you, These Cinnamon Buns are AMAZING!  I made them for Easter, and they were a huge hit.  My family is always critisizing vegan food.  They kept asking "Are they vegan"?  I wouldn't tell them that they were until they tried them.  The comments from the family were that these were as good as Cinnabon.  They really do have a very similar taste to cinnabon.  I am amazed!  I wish I could eat them every day for every meal.  I wish I took some pictures because they looked perfect, but they didn't last long enough.  The dental floss method of cutting is for sure the best.  I also topped them with a cream cheese icing.  PERFECTION! 

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these are so so so good! I've made them twice so far, and I prepare the whole recipe and everything the night before and let the rolls sit in the fridge and they doubled in size then I just baked them in the morning, and add a litte glaze, they are so sweet!

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:)>>> Everyone loves these!  I use a stand mixer and it makes these super easy to make.  I let mine rise twice, once just the dough and then again after I have rolled, cut and placed them in the pan.  I get large, fluffy rolls that way.  I top them with "cream cheese" icing while they're still warm.  I had never rolled dough before so it took me at least an hour to roll out the dough the first time I made these.  For those of you that may be as clueless as me, roll with your rolling pin quickly.  The faster you roll the easier the dough is to shape and make even.  I guess that would be common sense but it took me a lot of sweat to figure that out  :-[

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;)b

OH YEAH!!!

I'm lacto-ovo married to an omni and didn't have any egg replacer on hand, so I replaced it with eggs, which worked out fine.  Made the dough with half whole wheat flour and used a dough hook to knead, let rise for two hours yesterday then wrapped the dough in plastic and baked the rolls this morning.  Chilling the dough overnight made it very easy to work with, just 15 half-asleep minutes including cleanup to put the rolls together and bake.

LOVED these rolls, very wholesome, delicious and photogenic!  The recipe should come with a warning that they are also very addictive... 

Can't wait to make a guilt- and sugar-free version for my diabetic uncle and grandma!! 

Thanks for a great recipe.

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These cinnamon rolls are amazing.  Seriously.  I made them for the first time last night.  Usually my sister (VeganMonster) makes them, and hers are WAY better, I just don't have patience for baking, but even mine were edible.  As she said, the Cinnabon Icing recipe from this site goes perfectly on them.  Thanks!

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Oh my gosh, these are freaking delicious! I'm in complete love with this recipe; I may just secretly run away with it to a secret island... I made it last night and was in complete heaven. I made the cinnabun icing (I'd insert the link, but I don't know how- sorry!) to go on top of it and it was beautiful (not the buns themselves because they weren't too aesthetically pleasing- my own fault though)!

Thank you soooooooo much for the recipe!!!

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Anonymous

Oh my Gosh, these were the best cinnamon rolls I ever had. I added some chopped pecans and a cream cheese (Tofutti) icing. Thanks for the recipe. ;)b

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I think this is a good dough. Mine rose pretty well, and I left the rolls in the fridge overnight before baking. I think I rolled them out too thin, and could have used more filling, and baked longer..but they are still good. I do recommend icing. I didn't do any, but we missed it! I might make some for the leftovers.

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SO GOOD!!!!  :)>>>

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