Perfect Cinnamon Buns
May 8th, 2009
Stumble it!
I adore this recipe.
When I went vegan a little over five years ago, I had a minor panic attack when I realized I’d never eat another Cinnabon again. I remember I used to ask my dad to bring them home from the airport for me when I was little, whenever he had a business trip. The fluffy swirls of dough, the sugary syrup, the cream cheese frosting… I needed to recreate them perfectly, vegan style. And let me tell you, these are a dead ringer for our mall and airport favorites.
But it comes at a price. If you’re looking for a healthy, low-fat, calorie conscious treat, I can’t help you today. If you’re looking for a recipe that is guaranteed to win over any vegan doubter, guaranteed to please any Cinnabon lover, guaranteed to send any child into a permanent sugar high; these buns are for you.
There is a lot of sugar and Earth Balance margarine in these. But hey, the recipe makes a ton of rolls, and it takes four hours to make, so they’re really special occasion buns. Embrace the cups (and cups) of sugar and fat, and you will definitely be rewarded with the most perfect cinnamon bun you’ve ever had. Isn’t it worth it, at least once?
I think so.
For those of you who haven’t yet overcome your apprehension about yeast breads, I encourage you to give these a try. I’ve included tons of photos and a video to clarify the process and give you an idea how the dough is supposed to look at every step. They might seem intimidating, but they’re easier than you think!
I think these would be an amazing way to wake up Mom on Sunday, paired with a nice hot cup of coffee. You can make these ahead of time, refrigerating over night before the second rise and popping them in the oven in the morning, or you can freeze them for later. More info on that at the end of the recipe.
Perfect Cinnamon Buns
Makes 12 Large Buns
Yeast Mixture
4 tsp Active Dry Yeast (a little less than 2 packets)
1 tsp Sugar
1 Cup Water, 110º F
Dough
1 Cup Soymilk
2/3 Cup Sugar
2/3 Cup Earth Balance Margarine
2 tsp Salt
2 Ener-g Egg Replacer Eggs, prepared, optional
Yeast Mixture, from above
6 Cups All Purpose Flour, more for kneading
Dough Filling
1/2 Cup Earth Balance Margarine, melted
1 1/2 Cups Sugar
3 Tbs Cinnamon
Pan Sauce
1/2 Cup Earth Balance Margarine, melted
1/3 Cup Sugar
Cream Cheese Frosting
1/4 Cup Earth Balance
1/3 Cup Tofutti Better Than Cream Cheese
1 tsp Vanilla Extract
1 Cup Powdered Sugar
Combine yeast mixture and set aside to proof.
From the dough ingredients, combine the soymilk, sugar, earth balance, salt, and ener-g eggs in a small sauce pan. Heat until earth balance is melted and all the ingredients are well combined, but do not let the mixture get too hot. You should be able to put a finger in it without burning yourself.
The yeast should now be nice and foamy (proofed). Combine it with the warmed liquid you just made; make sure it’s not too hot, or you will kill your yeast.
Place 4 cups of all purpose flour in a large bowl. Add the warmed wet ingredients.
Beat the batter well with a wooden spoon. The dough will be very wet and liquid, much more like a batter than a dough.
Add 2 more cups of flour and mix in partially. It’ll look like a wreck. That’s fine! Turn out the dough onto a large table/kneading surface, scraping out everything in the bowl.
Begin kneading, gently at first. It’s going to take about 8 minutes to get the dough where it needs to be. Add more flour only if the dough starts sticking to the table and there is no more dry flour to be worked into the dough. You want the dough to end up smooth and elastic, and slightly tacky, but not sticky. You should be able to knead it on a bare table without it sticking.
Here is a video of the kneading and cutting process, so you can see the stages the dough goes through.
Once the dough is ready, place it in an oiled bowl, covered with oiled plastic wrap, to rise for 90 minutes in a warm spot. If you’re lacking a warm spot, turn your oven on low for 1 minute, then turn it off and place the dough in the oven to rise with the door closed. Remember to turn the oven off after one minute, and remember the dough is in there — no preheating for other things! (I’ve made that mistake more than once, it’s never good.)
Once the dough has risen completely, it’ll leave a little dent when you poke it. If it springs back, it needs more time.
Turn the dough out onto a floured surface and press it down (this is part is in the video above). You want it press or roll it out into a 15 x 20 inch rectangle. You can use a roller if you want, but it’s not necessary.
Pour the 1/2 cup of melted earth balance on the dough. Brush it so the dough is covered completely. It’s okay if it pools in some locations.
Mix together the cinnamon and sugar from the dough filling above. Sprinkle it evenly over the dough.
Prepare a large baking dish, like a lasagna dish, by pouring in the melted earth balance from the pan sauce ingredients above. Brush the sides of the pan so they are greased.
Add the sugar, spreading evenly over the bottom of pan. The pan is now ready for the buns.
The following steps are shown in detail in the video above: Roll the dough up gently, starting from one of the short sides. Let it rest on the seem once it’s rolled up completely. Cut 12 rolls with dental floss or sewing thread. Place the rolls in the pan. (Ignore the fact that they are practically floating in earth balance and sugar.)
Cover the buns and let rise for 45 minutes if you will be baking these immediately. If baking the next day, cover the buns and let rise in the refrigerator overnight. Bake in the morning with no need for more rising. If making the buns for a date in the future, cover the buns and freeze immediately. The day before you are ready to use them, defrost in the refrigerator overnight, then let warm up on the counter the next morning for an hour. In any case, when ready to bake, follow the directions below.
Preheat the oven to 350º F, remembering to remove the rising buns if they are in there!
Bake for 25-30 minutes, or until golden brown and bubbly. Let cool for a few minutes.
Stir together the frosting ingredients. It takes a bit of elbow grease to mix it together, but resist the urge to add liquid. It will come together, I promise. Whisk until there are no lumps.
Serve the buns warm with frosting. I like to microwave completely cooled buns for 45-60 seconds before eating.
Happy Mother’s Day!
Entry Filed under: baked goods, breakfast, dessert, how to, recipe, video
137 Comments
1. Hello Veggie | May 8th, 2009 at 2:45 pm
These look fabulous! Definitely worth having for a special occasion. =)
2. Deirdre Cross | May 8th, 2009 at 2:46 pm
I love you so much right now! How did you know I’ve been craving vegan cinnamon rolls for the last 4 weeks? When I saw your tweets that you were going to be creating a cinnamon roll recipe, I shouted out loud! I’m so excited to make these this weekend.
Hugs,
Dee
3. snooky doodle | May 8th, 2009 at 2:59 pm
oh these surely are worth every calorie :) these look delicious. great photos too :)
4. Megan | May 8th, 2009 at 3:04 pm
Oh my god! Decadent!
5. Kelly | May 8th, 2009 at 3:19 pm
Those look amazing. Nothing beats homemade cinnamon rolls, especially those made entirely from scratch.
6. Marisa | May 8th, 2009 at 4:02 pm
These look absolutely amazing. I can’t wait to make them!
7. Joselle | May 8th, 2009 at 4:08 pm
You are awesome.
I loved the video. It was oddly meditative to watch and hear all the dough.
Your cookbook needs to come out yesterday.
8. Jamie | May 8th, 2009 at 4:37 pm
These look divine! Do you think I could use a Kitchenaid Mixer for the dough?
Sure, that’d work just fine. You may wish to start the dough by hand, and once it’s all combined, use the kitchenaid for the kneading.
9. Aimee | May 8th, 2009 at 4:47 pm
Hello, Gorgeous! What a fantastic recipe! Definitely not on the diet but…I don’t care!
10. Louise | May 8th, 2009 at 5:09 pm
That looks wonderful. I bet it’s tasty fresh out of the oven, all warm and soft. Great pics too.
11. Gina | May 8th, 2009 at 5:22 pm
Hooooooly cow. Those look fantastic!! Luckily I don’t have the patience (or time) to make them or I’d eat the whole pan :)
12. Wendy | May 8th, 2009 at 5:38 pm
Wow! Those look wonderful! I love the step-by-step photos.
13. Shelby | May 8th, 2009 at 6:13 pm
You have outdone yourself!!! This has got to be the best recipe out there for vegan cinnamon buns, no lie.
If I were to make these for mother’s day, I’d almost feel bad for all the calories I’m giving her…almost haha.
14. Cinnamon Rolls | Vegan.co&hellip | May 8th, 2009 at 6:37 pm
[...] By coincidence, VeganYumYum.com just posted a recipe along with some terrific step-by-step photos. (Thanks, Ruth.) Spread the [...]
15. Emily | May 8th, 2009 at 7:01 pm
I was JUST thinking that cinnamon rolls would be wonderful to make for Mother’s Day brunch! I can’t wait to try these! :D
16. Mandee | May 8th, 2009 at 7:26 pm
Oh yes! Threse look fantastic, I will have to set aside a day to try making these :)
17. Josiane | May 8th, 2009 at 8:01 pm
I usually have trouble considering making anything that requires that much sugar and for which I can’t substitute oil for the margarine, but for these? I will totally make an exception! This recipe is the one that will make me buy my first ever tub of Earth Balance! ;)
18. Mary | May 8th, 2009 at 8:55 pm
Oh. My. God. Thank you! My mouth is watering (really, I’m not just saying that).
19. josh | May 8th, 2009 at 9:16 pm
these look awesome! i like to add a small measure of ginger to the filling (i’m a ginger junkie, though). i always have to proof my doughs in the oven because it’s so cold here 9 months out of the year… i’ve found that putting a casserole of water on the bottom rack helps speed it along and also keep the dough from getting dry on top.
20. Handa | May 8th, 2009 at 9:34 pm
OMG!!! Thank you! This is what I’ve been looking for! The quest for the Perfect Delicious Cinnamon Bun is over XD
21. Handa | May 8th, 2009 at 9:42 pm
Oh, and your pictures are absolutely beautiful.
22. Alison | May 8th, 2009 at 10:07 pm
That seals the deal! I was going between Belgian waffles or cinnamon buns for Sunday brunch and now I know exactly what to make! Thank you! Especially for the pictures and details :)
23. bazu | May 8th, 2009 at 10:34 pm
I want these! Cinnamon buns were one of the few things I freaked out about when going vegan, too!
24. Rose | May 9th, 2009 at 2:55 am
These look so scrumptious!
25. Sonu | May 9th, 2009 at 4:52 am
Great work…indeed!
26. Ed Coffin | May 9th, 2009 at 6:27 am
Yum!
27. Kendall Micayla | May 9th, 2009 at 7:29 am
oh this would be a wonderful mothers day treat!
they look lovely,delicious!
28. dana | May 9th, 2009 at 9:12 am
You are my hero. My husband will surely cave on a number of points when I present these for breakfast next weekend…I’m thinking remodeling the bathroom, having another baby etc…
29. kibbles | May 9th, 2009 at 9:51 am
I’ve found, in making cinnamon buns, that using completely softened EB and spreading it with a cake knife instead of melted makes it a whole lot less messy! The sugar sticks to the soft margarine and it wont ooze like yours did, and it turns out the same. :) Can’t wait to try these, I love cinabons.
30. breanne | May 9th, 2009 at 1:51 pm
Ok, I comment on every post where you do a video… but your videos are AMAZING. They are so beautiful to watch, the light is just right, it’s as entrancing as watching a zamboni covering the ice (and I mean that for real – I’m entranced). Way to go, I can only hope for many more lovely videos from you (and the music choice on each one is brilliant).
31. Pearl | May 9th, 2009 at 2:12 pm
veganyumyum’s cinnamon buns > cinnabons.
32. Allana | May 9th, 2009 at 4:51 pm
What a naughty recipe; perfectly laden with oodles of fat and sugar for the sweet-tooth addict! Love the vivid pics and detailed instructions; and the tuned video is entertaining. Well done!
33. Oraphan | May 9th, 2009 at 7:54 pm
Those look so perfect and delicious!! I love the video. What a great job!!! =D
34. Metta | May 9th, 2009 at 8:11 pm
Just finished making these..
Note to all:
I found that I thought my pan was too big BUT even after rising they still got uber big in the pan while baking.
LA LA LOVE THESE.
Doesn’t even require the icing.Nice and sweet on their own.
35. Johanna | May 9th, 2009 at 9:29 pm
oh yum – I had my own delicious buns I used to buy from a place called saint cinnamon – now I can smell how good yours would be – and with all that butter they must taste good
36. Spencer Hopkins | May 10th, 2009 at 7:10 am
I just pulled mine out of the oven a few minutes ago and they are amazing. If you’re trying to diet while still wanting to make these, I cut down the butter as follows: Dough – 1/3 C instead of 2/3 C; Dough Filling – 1/4 C instead of 1/2 C; Pan Sauce – 1/3 C instead of 1/2 C. Doing this saved ~132 G of fat from the Earth Balance, and they’re still unbelievably amazing. I cut down on the sugar a bit, too.
Love your recipes, Lolo. And your photography is fantastic.
37. meghan | May 10th, 2009 at 6:16 pm
i wish my house smelled like those right now!
38. Steph (I am Bee) | May 10th, 2009 at 9:45 pm
YUM!!
39. lucy | May 10th, 2009 at 10:45 pm
HOLEY YUM :-)
40. Livin’ Veg » &hellip | May 11th, 2009 at 6:37 am
[...] around. Fantastic recipes, beautiful pictures, and a step by step process on how to do it all. Lauren’s most recent recipe is for Cinnamon Buns – like Cinnabun buns – remember those nasty delicious things from the days before you were vegan. [...]
41. rachey | May 11th, 2009 at 9:38 am
bless you!!! hahaha i’ve been taunting my husband for weeks with tales of the amazing cinnamon rolls i once made in my pregan days, and now i don’t need to search out the recipe to blow his mind! this is one of those perfectly timed blog posts i’ve heard everybody commenting about for so long :)
42. ballookey | May 11th, 2009 at 12:53 pm
(raising hand) I have a question about the egg replacer – how “optional” is it?
I made these yesterday, but couldn’t get Ener-G egg replacer in time. I saw that the “eggs” were noted as optional on the recipe, but it seemed to me that two eggs worth of liquid was a lot to leave out, so so I used my usual flax powder & water method for substituting eggs.
Everything worked pretty well, though at all stages my dough seemed wetter than what you were working with. But, again, everything worked pretty well – they rose just huge: http://twitpic.com/4y4tf
They fell a lot during baking, though, so I’m wondering if I can really try them again without the egg replacer, or if I should wait until Ener-G is back on the shelves at the store.
Note- even deflated they were SCRUMPTIOUS! Thank you for sharing the recipe and such a well-made how-to!
Hey! Sorry you had some trouble. It looks like your dough was too wet and/or they rose TOO much. If the dough is too wet, the gas the yeast creates can escape (causing the dough to deflate). If the dough deflates when touched or placed in a hot oven, over-proofing (too long a rising time) is probably the issue. Over-proofing weakens the gluten structure and causes the dough to get floppy/sinky/sad. I don’t think your problem was from not using egg replacer, but rather they were allowed to rise for too long.
If you try these again, I’d work more flour into the dough so it’s not as wet and go for a shorter rising time.
43. HenryF | May 11th, 2009 at 7:11 pm
Just made these and took me hours and hours and I went and had the over way too high (gas mark 7). So after 15 minutes they were burnt on top and uncooked on bottom.
Dam I feel so deflated…..ahhhhhhhhhhhhhhhhhh
44. Anna | May 11th, 2009 at 9:48 pm
Ohh, these look so very tempting. Nice for a special occasion! The smell of Cinnabons in malls should be outlawed–it always drives me crazy. In a good way.
45. Kristina | May 11th, 2009 at 10:05 pm
I made this gluten-free tonight. it turned out dry but it is okay. I used a different icing. Thanks for the recipe!
46. liz | May 12th, 2009 at 6:43 am
you are a goddess! that pan-sauce takes it all over the edge, oooh I bet those are good.
47. Macie | May 12th, 2009 at 10:06 am
I love your videos. Your style is so entertaining! This whole recipe is just to die for :)
48. Jay | May 12th, 2009 at 11:30 am
I don’t think I had a cinnamon bun! I really can’t wait to make these! These cinnamon buns look amazing! And your videos are the best! So colorful and clear! I also love the music that you put in your videos!
49. Jodye | May 13th, 2009 at 12:07 am
Wow, these do look absolutely perfect! I must find a reason to make these! Oh yeah, because I want them!!
50. Michael | May 13th, 2009 at 4:35 am
HO MY GOSH
Add these to the ipod app. It’s so much easier to cook with the recipe at my messy little fingertips.
Bugger me sideways, these look amazing. Gonna make some tomorrow and give out to the carnivores.
51. Jen | May 13th, 2009 at 6:01 pm
OMG, You’ve been reading my mind!
52. SJ | May 13th, 2009 at 6:40 pm
Watching your video is just pure joy!!
53. Cleo | May 13th, 2009 at 8:17 pm
Can’t wait to try these at home… a definite treat!
54. Jamie | May 14th, 2009 at 1:20 pm
I made these for my mom, and they turned out perfectly. Thanks for posting this! I’ve never made stuff that needed kneading, and I was afraid to try it, but the pics and instructions really helped. Thanks!
55. Brie | May 14th, 2009 at 11:25 pm
I made these a few days ago and still can’t believe how perfect they turned out. Whenever I bake, something’s always just a LITTLE off, but I couldn’t find a single flaw.
56. ballookey | May 17th, 2009 at 12:32 am
Woo hoo! I made these again today following your advice and let them rise just until it looked like enough and they came out perfect! They were a big hit with our vegan and non-vegan friends that came over to help eat them. Thanks for the help!
57. Kip | May 17th, 2009 at 2:47 am
What an amazing and delicious treat we had after I made these! I’m in the UK so I had to use a different margarine (a sunflower oil based one) and I used fresh yeast instead of dried. Also a different brand of soya cream cheese.
The best part? I halved the recipes and there’s still 4 more of these babies to go between just two people! Hey breakfast.
Thanks :)
58. Moleshiwe | May 18th, 2009 at 5:45 am
Made them without the Egg replacer and they turned out gr8. I neva thot I cud eva have these after I have become vegan.
thank you
59. tzyk | May 18th, 2009 at 12:46 pm
i made those this Sunday for breakfast and my family told me they were better than the ones of the store hehe
thanks
60. John | May 19th, 2009 at 12:28 pm
You are awesome!!.
This recipe is awesome!!.
Thanks for sharing.
61. Sarena | May 21st, 2009 at 4:35 pm
These look amazing! I just made a pan of cinnamon rolls the other morning and they were gone that evening! I will give these a try some time!
62. Ruby's mom | May 24th, 2009 at 6:31 pm
I too, as a vegan, craved cinnomon buns. Until now!!! I made these yesterday, and they are SO sweet, they make my teeth hurt. But ooohhhhhssssoooo good. Everyone deserves a treat. I killed my yeast, despite your warning, but they still came out ooey gooey and delicious. I got 16 buns out of the roll, so froze the 4 that would not fit in the pan to bake.
63. Ashley | May 24th, 2009 at 7:15 pm
I’m eating one as I type…absolutely amazing. It turned out exactly like your pictures!
64. Ashley | May 26th, 2009 at 7:58 pm
Wow these buns do look absolutely perfect!! I’m a sucker for cinnamon buns.
65. molly | May 31st, 2009 at 8:42 am
I started these yesterday and cooked them today. soooo good! I feel like i need to go find a salad now to counter act the earth balance and sugar, but i’m too full to move :)
66. Joe Snow | June 1st, 2009 at 1:58 pm
I just made these and shared with a non vegan who LOVED them. thanks for making recipes that any vegan doubter would love.
67. tatiana | June 1st, 2009 at 10:32 pm
I went vegan last year, and I am with you on the panic attack on not having Cinnabons!
Check out my vegan blog at Awesome Vegan Girl
68. Kati | June 3rd, 2009 at 8:48 am
I just have to tell you that I made these last weekend and they were incredible! Exceeded all of my expectations…and my expectations were high, so thank you! :D
69. Rok | June 4th, 2009 at 2:19 pm
Made them and they came out great!
http://www.flickr.com/photos/sad_refusals/3593674992/
70. Seyda | June 6th, 2009 at 9:12 pm
I made the cinnamon buns with instant fast rising yeast (it’s all I had in my fridge) and it worked. I just put 4 tsps of it into the dough and followed the recipe. To my surprise the texture was fine and the buns were delicious.
71. rachey | June 7th, 2009 at 6:30 pm
I made 2 batches of cinnamon rolls this week; one was betty crocker (veganized, natch) and the other was veganyumyum. No contest, these are the richest, most delicious, perfectly balanced cinnamon rolls of all time!!
If you’re feeling scandalous, try subbing coconut oil for some of the earth balance. it’s about the tastiest thing you can do to an already mind-blowing recipe.
72. Literate Vegan | June 10th, 2009 at 5:48 am
These look amazing!! I always look on enviously as my boyfriend scoffs cinnabon so I can’t wait to tryt his recipie and do some scoffing myself. Would the rolls, or even the dough, freeze well? If not there’s always the option of eating them all in one go….!
73. anne | June 15th, 2009 at 1:53 pm
please make yummy vegan gluten free yeast free anything im feeling terribly deprived
74. lilizen | June 27th, 2009 at 12:41 pm
Hello !
discovering your universe : i love everything, so much talent you’ve got.
Was a real pleasure to”surf” on your planet, will coming soon!
kisses
Lilizen
75. BethanyA | July 10th, 2009 at 10:55 am
I wanna make these for my sister, but she LOVES raisins so how much would you suggest?
76. Sabrina | July 10th, 2009 at 8:31 pm
These look amazing! I’m salivating just looking at the picture! I cant wait to make these! and I can’t wait for your cook book to come out! I will definitely be purchasing it!
77. Carrie | July 13th, 2009 at 11:04 am
I made these over the weekend and found them to be very easy… time consuming, but easy. However, I let my buns rise in the pan for 45 minutes at room temperature and the dough still came out very dense, and almost hard. Perhaps leaving them in the fridge overnight would alleviate that problem, so they have plenty of time to rise. They were perfect otherwise! Great icing too (could get enough of it)!
78. Chrissy | July 19th, 2009 at 5:52 pm
I tried this recipe today after salivating over it for a couple weeks. I was a bit intimidated because I’ve never baked with yeast before, but the results were AMAZING. They rose perfectly and ended up nice and fluffy. They are adorable, delicious, and the frosting was out of this world. Every bit as good as Cinnabon and totally cruelty-free! Thank you!!!
79. m4rk0 | July 20th, 2009 at 5:03 pm
here’s mine:
http://www.flickr.com/photos/m4rk0/sets/72157621539034175/detail/
80. Jessica | July 21st, 2009 at 10:02 pm
I made these today and although they took a long time they were worth it. They are better than non vegan cinnabuns. My family loved them and they told me I should be a vegan baker haha. Funny thing is this is probably the biggest thing I have ever baked. I don’t cook normally i prepare.
81. Zoé | July 23rd, 2009 at 1:16 pm
Charmed by your cinnamon buns…I believe I should do some too! Ahhhh…I want some!
82. Clotilde M. | July 23rd, 2009 at 6:30 pm
I love that Rustic Bread and Eggplant Lasagna! Wonderful posts! I love it when someone puts “scruptious” next to the term “vegan”. Good job!
83. Frankie | July 26th, 2009 at 6:07 pm
Great recipe, fantastic photos, thank you thank you thank you!!!!
84. Allie | July 28th, 2009 at 2:30 pm
Tomorrow is my dad’s birthday, so I decided to make these for him. They’re in the fridge right now, waiting to be baked tomorrow morning. I can’t wait! Thank you so much!
85. Liz | August 2nd, 2009 at 1:35 pm
I made these today. They were absolutely amazing! Four vegans and three non-vegans ate them and we all loved them! Definitely worth the time and effort.
86. Becky | August 15th, 2009 at 4:37 pm
Thank you for this recipe! I can’t resist cinnamon baked goods of any kind. Now I can enjoy vegan version.
87. Elle | August 17th, 2009 at 3:33 pm
I’ve definitely been craving these since we went vegan. And it was only in April of this year, but we’re loving how great we feel!
I have to make these, there’s no question in my mind!
88. A Vegan Brunch for Omnivo&hellip | August 28th, 2009 at 4:54 am
[...] yeast rolls came out nearly perfect, although mine were not as lovely and as regular as hers. She is a true artist in the kitchen! I found the butter and sugar in the bottom of the pan [...]
89. Sasha | September 23rd, 2009 at 12:19 am
So I just finished making these and…i thought they were kinda yucky (completely due to user error!! I am sure because I am an awful baker, I can make anything gross!!!). I used whole wheat flour and omitted the egg replacer and the cinnamon rolls came out crumbly and kinda sour. Despite those two deviations I followed the recipe exactly. Any suggestions? I am making these again in a few weeks and any help is much appreciated!!!
90. Sara | September 26th, 2009 at 12:33 pm
Sasha, I’m relatively sure it’s the whole wheat flour. It would ruin a recipe like this. Whole wheat pastry flour may be okay, though.
I am just DYING to find an excuse to make these. Next time my family all comes ’round, these will be in the oven.
91. Donald | September 27th, 2009 at 10:38 am
O’ boy o’ boy do these look tasty i will be making these very soon!
92. Tate | October 4th, 2009 at 11:39 am
Long-time lurker, first-time commenter, but holy moly, these rolls are good!
I brought them to a omnivorous potluck and several people said that they were the best cinnamon rolls that they’ve ever had. Once I told them that they were vegan, they were completely stunned.
Like a Cinnabon, they are very decadent; unlike a Cinnabon, they’re not overly gooey, raw in the middle, filled with processed chemical sludge, and you don’t have to go next to a Claire’s Accessories to get one (this could be a plus or minus, depending on your feelings about hoop earrings). In other words, they really are perfect!
One modification I made was to the filling. I cut the melted EB down to 1/4 cup and slathered some pumpkin butter across the dough. I also cut the cinnamon and added some ground ginger and nutmeg to make them more “autumnal”. I was a little suspicious of the pan sauce, but after seeing the results, I’m a believer!
Thanks so much for this delicious recipe – I plan on making it any time I have 4 hours to kill.
93. Helen | October 7th, 2009 at 11:07 pm
O M G these are deeeelicious.
mine look just like yours, perfect.
I MADE 2 CHANGES; i used dark brown sugar in the filling, less sweet tasting, and I made my glaze with chobani vanille greek yogurt, butter and powdered sugar, nice and creamy too.
thanks for the great recipe, pix and video
94. In which there is cake an&hellip | October 8th, 2009 at 5:08 pm
[...] done cinnamon rolls twice before, for one of Sara’s Brunches. I used the recipe here; http://veganyumyum.com/2009/05/perfect-cinnamon-buns/ Don’t get me wrong, they turned out really yummy… but. Well, a few buts. [...]
95. Favorite/recommended reci&hellip | October 18th, 2009 at 10:29 am
[...] [...]
96. YukonVegan | October 19th, 2009 at 9:26 am
I made these recently, during a long-term stay at a hotel for work. We had a kitchenette, and a bulk food store nearby, so I thought heck, why not! I cannot express how AWESOME these were. Certainly a dieters nightmare, lol, but worth an extra couple hours at the gym, anyday. INCREDIBLE EDIBLE! I served them to coworkers that evening, and no one would accept that they were vegan, lol. What, are we supposed to eat raw lettuce? Hella no, we eat fatty-assed cinnamon buns too, biatches! lol
Thanks so much; Im on your site every day.
Cheers,
YukonVegan
97. “stop stalling, mak&hellip | December 2nd, 2009 at 11:36 am
[...] finished Nanowrimo (on my conditions, not theirs – which means I cheated) – baked vegan cinnamon rolls, finally. I’d been craving them ever since I read Sunshine back in February, and so … [...]
98. Twinkle Ann S. | December 7th, 2009 at 8:25 pm
Oh my GOODNESS! I found this recipe the night before Thanksgiving this year (2009) and woke the next morning with an overwhelming urge to try my hand at these… I’ve made cinnamon rolls/buns before but they never seemed to come out right… THIS recipe however, came out PERFECT! Moist, delicious and NEVER enough! :) Bravo! My new favorite recipe! :) Thinking of whipping up a batch or two with my Fiance’ right now! :) THANK YOU THANK YOU THANK YOU!!!
99. Christmas Gift Box | So F&hellip | December 18th, 2009 at 12:59 pm
[...] (just fluffy white cake with pink peppermint frosting). The cinnamon roll recipe is straight from Vegan Yum Yum. If you’ve never made cinnamon rolls before, I would head straight to her site for the step by [...]
100. Foodista Blog - Vegan Cin&hellip | December 21st, 2009 at 3:14 pm
[...] Vegan Yum Yum: Perfect Cinnamon Buns [...]
101. Dana | December 22nd, 2009 at 12:49 pm
Why is the egg replacer optional? Can I replace it with apple sauce? These look really really good!!!
102. Justina | December 22nd, 2009 at 4:24 pm
I am very excited to make these! but how do I know when the water hits 110 degrees? I don’t own any type of thermometer for that except for a regular thermometer to measure fevers.
103. Jen | December 25th, 2009 at 5:33 pm
Tried these for Christmas…they were absolutely excellent! We ate them with soysage and fakin. Nicely written out recipe and fantastic directions. That’s a skill unto itself for sure! A billion stars!
104. Jennifer | December 26th, 2009 at 9:52 am
Great recipe. I modified the recipe significantly: couldn’t get myself to use that much sugar in the filling, so I only ended up pouring half of the sugar in. I added some pecans. And I more or less omitted the “pan sauce” and just buttered the pan. I’m not a diet-nut; it just looked like it’d be too sugary for my tastes. Served on Christmas brunch with lots of cheers. I asked a few people whether they seemed too bland, and most people were happy with the level of sweetness.
105. Christine | January 12th, 2010 at 11:17 am
Can you substitute the soy milk with rice milk? Also, what about Smart Balance Vegan Spread instead of the Earth Balance? Just curious.
106. The best Cinnamon Buns &l&hellip | January 13th, 2010 at 1:14 pm
[...] VeganYumYum (Thank you so much for the fabulous [...]
107. Christina Jordan | January 13th, 2010 at 10:44 pm
I just made these, and they were amazing!!!!!!
108. (Semi) Vegan Perfect Cinn&hellip | January 16th, 2010 at 8:13 pm
[...] celebrate my arrival to Arcata, Wendy and I decided to make cinnamon rolls! We used the Vegan Yum Yum recipe, making slight compromises on the vegan-ness based on the ingredients we had on hand. (Since [...]
109. Vegan Cinnamon Rolls- Rec&hellip | January 18th, 2010 at 5:18 am
[...] Vegan Yum Yum: Perfect Cinnamon Buns [...]
110. NIcole | January 30th, 2010 at 2:41 pm
I think I’m in heaven! After about 4 yrs being vegan, i was lamenting on how I will never be able to have cinnamon buns again… But the past few weeks I’ve been craving them – and my boyfriend found this for me, bless his heart! Thank you so much for posting this and I will be making sometime very soon!
111. Alisa | February 4th, 2010 at 4:39 pm
I’ve just stumbled on heaven. I’m making these this weekend. Too bad I don’t have time right now!
112. Beth | February 5th, 2010 at 6:22 pm
Oh my these look delicious!!!! Can’t wait to try them! But before I do, if I plan on freezing them, I’m assuming to do so without the pool of butter and then add when ready to cook? Or can i cook them without the butter? However, if the pool of butter is teh secret PLEASE let me know! Thanks!
113. SNOW + SUGAR » Meli&hellip | February 13th, 2010 at 12:06 pm
[...] morning (as did 49 out of 50 states in the country!)… and it was the perfect match for my made-from-scratch cinnamon buns. [...]
114. VEGAN CINNAMON BUNS! &laq&hellip | February 13th, 2010 at 10:10 pm
[...] VEGAN CINNAMON BUNS! February 14, 2010 Filed under: Uncategorized — technicolortreetribe @ 3:09 am http://veganyumyum.com/2009/05/perfect-cinnamon-buns/ [...]
115. Sandi Hengel | February 15th, 2010 at 2:54 pm
just the perfect cinnamon bun, vegan or not. Loved them!!
116. foodgeek | February 16th, 2010 at 1:36 am
Made heart-shaped rolls with your recipe. They turned out very yummy and cute! Big thumbs up from the hubby. I’ll be posting about it on http://www.foodgeek.webs.com/. Thank you for sharing your recipe.
117. Margo | February 25th, 2010 at 2:32 pm
My son has multiple food allergies so I am always on the look out for delicious vegan recipes. These look delicious!! I cannot wait to try them! I will check out your cookbook too. Thanks SO MUCH :)
118. Jessica | March 2nd, 2010 at 7:27 pm
I made these cinnamon buns 3 days ago and they are AMAZING, i have tried 3 recipes before and not been too happy about them. But this recipe rocks, all my friends keep asking me to make more.
Thank you
119. Lottie | March 7th, 2010 at 9:44 pm
Just made them, AMAZING! I recently found out I was allergic to dairy and these rocked. I shared them with some friends and didn’t tell them they were vegan until after, they had no idea :)
120. Vegan Cinny Buns « &hellip | March 9th, 2010 at 11:17 am
[...] to make sticky buns again, but after some web searching I found a recipe that looked pretty good on Vegan Yum Yum’s blog. In my short time as a dairy free baker I’ve tried to look for recipes that contain [...]
121. Roulés à la cannelle (v&hellip | April 6th, 2010 at 3:06 pm
[...] Yum Yum a créé les perfect cinnamon buns, soit les roulés à la cannelle végétaliens qui déchirent ! Comme toutes les brioches, [...]
122. mary | April 21st, 2010 at 10:11 am
Just wanted to let you know I was very successful with this recipe and my family gobbled them up!
Thank you and I can’t wait to make them again.
It truly is a labor of love.
123. What We’ve Been Eat&hellip | July 20th, 2010 at 1:20 am
[...] enjoyed by both him and my father-in-law. I didn’t actually have any, but I’ve made the recipe before and can attest that they are maybe the most delicious, and most naughtiest, breakfast food [...]
124. Veggie Links! | thepeacel&hellip | July 27th, 2010 at 8:44 pm
[...] Delicious Vegan Cinnamon Rolls – VeganYumYum.com [...]
125. Home Sweet Home | extraor&hellip | November 24th, 2010 at 7:27 pm
[...] cut bread into cubes for the stuffing, made the cranberry sauce, made dough for a half recipe of cinnamon rolls for Liv, and made the dough base and pumpkin butter for a half recipe of pumpkin oat bites. The [...]
126. Homemade Vegan Cinnamon R&hellip | January 5th, 2011 at 11:05 am
[...] Reason #101 to go vegan in 2011: vegan cinnamon rolls. [...]
127. Cinnamon Buns | The Geeky&hellip | February 11th, 2011 at 1:14 am
[...] buns for awhile but for some reason I thought they were really difficult to make. I came across VeganYumYum’s recipe and after watching her video, I felt a little more confident in attempting to make these. [...]
128. Cinnamon Rolls « Mi&hellip | March 20th, 2011 at 7:40 pm
[...] used Vegan Yum Yum’s recipe for Perfect Cinnamon Buns. They were much easier than I was expecting, although waiting so long for the dough to rise is [...]
129. Santa Cruz Vegan Bake Sal&hellip | April 4th, 2011 at 10:24 pm
[...] These cinnamon rolls from Autumn were so deluxe-looking. There was a little scrap left in the tray that we were nibbling on, and I assure you they tasted every bit as good as they look (recipe from Vegan Yum Yum). [...]
130. Cinnamon buns!! – J&hellip | June 30th, 2011 at 2:02 pm
[...] have something sweet to give them after their long drive! No recipe transcription required: I used Vegan Yum Yum’s recipe to the letter. As you can see, they turned out really well. Oh man oh man. One possible note for [...]
131. Not So Turkey Day Recap&#&hellip | November 28th, 2011 at 2:46 pm
[...] recipe.. I had a little help from the blogger over at veganyumyum.com. Because I absolutely love this recipe, there isn’t much to modify! But in order to achieve Thanksgiving caliber, I had to change a [...]
132. Perfect Cinnamon Buns fro&hellip | December 3rd, 2011 at 6:14 pm
[...] rolls flops on her? Cover them in a lot of cream cheeze icing. Vegan Yum Yum’s recipe for Perfect Cinnamon Buns is really a good recipe, but I was having an obviously off day. I’ve made them before and [...]
133. Christmas: Sweet Edition &hellip | January 13th, 2012 at 9:16 am
[...] + grapefruit breakfast. Like the past few years, Mama followed the glorious unhealthy-but-delicious VeganYumYum recipe for our cinnamon rolls. This time, I snapped some shots of her baking process, including the [...]
134. Vegan Cinnamon Bun: These&hellip | February 10th, 2012 at 1:06 pm
[...] adapted from Vegan Yum Yum -recipe and video can be found on that [...]
135. The Vegan Diaries | Sear,&hellip | February 19th, 2012 at 10:48 am
[...] raw kale and bland quinoa and expect you to chow down. She provides recipes for everything from vegan sticky buns to lavender shortbread cookies, and of course, some great looking Italian and Asian dishes (both of [...]
136. Caramelized Apple Sticky &hellip | March 19th, 2012 at 12:48 pm
[...] base is the VeganYumYum Perfect Cinnamon Buns dough. We had used it before and it worked perfectly. For brunch I doubled the recipe, but making a [...]
137. Vegan cinnamon rolls! &la&hellip | May 4th, 2012 at 6:19 pm
[...] Here’s the recipe at Vegan Yum Yum. [...]