The World’s Best Vegan Cinnamon Rolls!

This is the longest post ever.  Sorry.  Oh, and it’s about Easter.

Ugh.

Easter.

We had to make something for Easter brunch at my mom’s house.  What she expected us to make (as always) was something totally simple, like scrambled tofu.  What we delivered (as always) was something way more elaborate.  Someday I will let Jason sleep in on a holiday.  But not anytime soon.  So we decided to make cinnamon rolls.

The World's Best Vegan Cinnamon Rolls

These cinnamon rolls are actually Jason’s recipe, which he found online a long, long time ago.  And, since back then we didn’t have a blog where we posted recipes all the time, he didn’t write down the source of this recipe.  I normally wouldn’t just share somebody’s recipe without giving them credit, but this time I have to.  Because these cinnamon rolls are SO GOOD!

They are very much in the style of the overly sweet, desert-y type cinnamon rolls that mall chain-stores sell.  If you don’t like cinnamon rolls to be super-sweet and covered in icing . . . well, you should.  So here’s Jason’s recipe:

The World’s Best Vegan Cinnamon Rolls!

You’re gonna need:

2 1/4 teaspoons dry yeast (one packet)
1/2 cup sugar
1 cup soy milk, warm but not hot
1 tablespoon ground flax seed
6 tablespoons warm water
2/3 cup margarine, melted and divided
4 1/2 cups unbleached flour
1 teaspoon sea salt
1 cup brown sugar
2 1/2 teaspoons cinnamon

For the Cream Cheese Frosting, you’re gonna need:

6 ounces of vegan cream cheese (we used Follow Your Heart brand)
1/2 cup melted margarine
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

So what you do is:

1.  Mix the yeast, sugar, and warm soy milk in a large mixing bowl and let it stand in a warm place until it gets all foamy and proofed.  This can take up to ten minutes.  If, after that time, your mixture doesn’t have a layer of foam on top, discard it and try again.
2.  In a large mixing bowl, whisk the ground flax seed with the warm water for a couple of minutes until it is really thick and goopy.  That’s right.  Goopy.
3.  Now add 1/3 of a cup melted margarine, along with the flour and salt to the flax seed mixture.  Pour in the yeast mixture, and stir to combine.  It will very quickly get too thick to stir.  At this point, turn the dough out onto a well-floured surface.
4.  Knead it for 5-10 minutes.  Jason really likes to knead, so he did it for 10 whole minutes.  What we’re looking for is a dough that is firm and smooth, without being sticky at all.  If your dough isn’t like this, keep kneading until it is.
5.  Form your dough into a ball, and place in a well-oiled bowl covered by a damp dishtowel.  Put that whole thing in a warm place (like an oven you’ve pre-heated for 2 minutes and then turned off), and let it stay there for an hour.  It should double in size.  Also, when you press the dough lightly with one finger, it should leave a lasting indentation.
The World's Best Vegan Cinnamon Rolls
6.  While your dough is rising, combine the brown sugar and cinnamon in a bowl.  Melt the remaining 1/3 cup margarine.
7.  Now that your dough is done rising, turn it out on a floured surface and let it sit, covered, for ten more minutes.  Then, roll it out into a rectangle that it is between 1/8 and 1/4 of an inch thick.
The World's Best Vegan Cinnamon Rolls
8.  Coat the whole surface with melted margarine, and then evenly coat it with the brown sugar and cinnamon mixture.
The World's Best Vegan Cinnamon Rolls

The World's Best Vegan Cinnamon Rolls

9.  Roll it into a big log, and cut it into 12 equal-sized rolls. Place the rolls on a greased cookie sheet, and cover and let rise again.  This time they should double in size in about 30 minutes (but they can sit in the fridge overnight, if you want).
The World's Best Vegan Cinnamon Rolls
10.  Preheat your oven to 400°F.  Bake your delicious cinnamon rolls until golden brown, between 10 – 15 minutes.
The World's Best Vegan Cinnamon Rolls
11.  When your cinnamon rolls are finished baking, make your icing.  Beat together all the frosting ingredients together until totally combined and smooth.  Spread the frosting on warm cinnamon rolls just before serving.

The World's Best Vegan Cinnamon Rolls

So these were amazing.  And Easter was actually great.  My mom The Easter bunny got us an Easter basket full of vegetable-themed stuff (like cabbage-shaped salt and pepper shakers and a carrot-shaped vegetable peeler) and vegan truffles!  It was awesome.  I hope you guys had a good holiday, if you chose to.  And I hope that you make these cinnamon rolls soon.

Oh, and here’s some things you should know about this recipe.

First, don’t be afraid to start over if your yeast doesn’t proof.  It sucks to waste that much milk and sugar, but it sucks way worse to have flat, dense cinnamon rolls.  Our first batch of yeast was dead, so see?  It happens to everyone!

Also, we tried Follow Your Heart brand cream cheese this time (instead of our usual Tofutti), and we liked it way better!  The texture is nice, the flavor on its own is much less “tofu-y,” and it has way better ingredients.  If you care about that stuff (like we do).

Lastly, don’t be afraid of all the fat and sugar in these.  They are not health food, they are special occasion, wow your omni family food.  They are a lot of work and they take a lot of time.  If you’re going to do all of that work, don’t skimp on the fat.  Isn’t it better to eat one amazing cinnamon roll than four really lacking ones?  It is.  Take it from one who knows.

Love,

Ian

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18 Comments

Filed under comfort food, recipes

18 responses to “The World’s Best Vegan Cinnamon Rolls!

  1. I just made these again and didn’t overbake them. BEST CINNAMON ROLLS EVER. I put a banana in the cream cheese frosting and my friend just ate 2 of them!

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  3. lutin

    I have the same recipe from who-knows-where. I saved it as “Sunshine’s CinnaRolls” since I was reading a book by Robin McKinley at the time and its main character was a baked, specializing in cinnamon rolls and zombie kiling. (Ah, college.) Thanks for the reminder! And the cute commentary. :)

  4. Amy Holden

    How many rolls does this yield? Im trying to do the recipe for a large party. Help!

  5. My Christmas tradition just got better!!
    These were DeLish! And the look on everyone’s face when I told them they were vegan!! Woot Woot!

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  7. Crecia Decker

    Can you do make the dough using a bread machine? Has anyone tried?

    • I haven’t tried to make it in a bread machine. From what little I understand about bread machines, you could probably use one to knead and rise your dough, then bake it in a traditional oven. If you try it, I’d love to hear about it!

  8. i love it , so very delicious :)

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  11. Tried this recipe as I have been scouring the internet for a great vegan cinnamon roll! I grew up in a family that owned a bakery so baked goods have been truly missed!! I left mine in the refrig overnight after rolling and cutting. Upon waking I simply steamed them in my oven for 45 minutes to proof them then baked as recommended. These were amazing!!! Thanks for a superb recipe that satisfies my cravings!!

  12. robyn atkins

    I made these last year and they were the best ever!! Cant wait to do it again!

  13. Pingback: Cinnamon Rolls to please the toddler (and my pantry). | Healthy Baby, Healthy Mom.

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  16. Annie

    YUMMMMMMMMM!!! I made these this morning. Delish. My 14 yr.old son was jumping up and down as they came out of the oven, he was so excited. These will be my go to recipe for cinnamon rolls! Thanks.

  17. Can i use oil instead of margarine?
    i’m thinking of making something like a pie instead of rolls….will that work?

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