Grab yourself a napkin because you might be drooling a little while reading this recipe. I've got Easy Vegan Cinnamon Buns for you today, and this recipe is a game changer. I hacked this recipe so these vegan cinnamon rolls are as easy as possible to make. No yeast. No rising. Only 10 ingredients. No weird ingredients. Freezable. Completely addictive ← you have been warned.
I figured out a way to make tender, moist, pull apart, vegan cinnamon buns without messing around with yeast. Sure, these cinnamon rolls have several steps to prepare them (that's the nature of cinnamon rolls I'm afraid), but I made sure to include lots of pictures of each step so that you can see for yourself that every step is actually pretty easy.
And then you get to eat these ↓↓↓
Drooooooool...
To make easy vegan cinnamon buns: In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture.
Pour in the plant-based milk and combine to make a shaggy dough.
Either in the bowl or on a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in the bowl for 10 - 15 minutes before proceeding. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon buns!
Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
Pour the melted vegan butter over the rolled out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up.
Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife.
*I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.
Place the cinnamon buns in the baking dish, swirl side up, and bake for 24 - 28 minutes until puffed up and lightly golden. Let cool for 10 minutes before serving.
If making the icing (and you should make the icing), combine the powdered sugar, vegan butter, vanilla extract, and lemon juice or plant-based milk in a small bowl.
*I like using lemon juice to add a little bit of tang to the icing- similar to cream cheese frosting, but if you want an all sweet icing opt for plant-based milk.
Spread the icing roughly over the still warm cinnamon buns. The icing will melt into the cinnamon buns a little. YUM!
Easy Vegan Cinnamon Buns
Ingredients
For the vegan cinnamon bun dough:
- 4 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup vegan butter, cut into small cubes
- 1 ¼ cup plant-based milk (such as soy or almond)
For the cinnamon sugar filling:
- ¼ cup vegan butter, melted
- 1 cup brown sugar
- 1 tablespoon cinnamon
For the icing (optional):
- 1 cup powdered sugar
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- 3 teaspoons lemon juice or plant-based milk*
Instructions
- Preheat your oven to 400F (200C). Line with parchment paper or grease a 9"x 12" baking dish. *Make sure you use a 9" x 12" pan or equivalent. For the cinnamon buns to stay soft they need to expand into each other. If they have too much room around each bun, they can end up getting crispy. I used the one from this baking set.
- Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture. Pour in the plant-based milk and combine to make a shaggy dough.
- Either in the bowl or on a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in the bowl for 10 - 15 minutes before proceeding for the best dough texture. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon buns!
- Roll the dough: Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
- Cinnamon sugar filling: Pour the melted vegan butter over the rolled out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
- Roll your cinnamon buns: Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.
- Bake: Place the cinnamon buns in the baking dish, swirl side up, and bake for 24 - 28 minutes until puffed up and lightly golden. Let cool for 10 minutes before serving.
- Optional icing: Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice or plant-based milk together in a small bowl. *I like using lemon juice to add a little bit of tang to the icing- similar to cream cheese frosting, but if you want an all sweet icing opt for plant-based milk. Spread the icing roughly over the still warm cinnamon buns. The icing will melt into the cinnamon buns a little. YUM!
Notes
Nutrition
Bon appetegan!
Sam.
Clara says
Made these last night after your instagram post, and they were a hit! The only complaint from my non-vegan family was that there should be more icing, but that can be easily fixed:) Printed the recipe out right away to add to our binder of favorite recipes!
Sam Turnbull says
Oh I love it, a heavy icing kinda family! 🙂 Glad you enjoyed!
Nell says
A nice alternative to a yeasted version! It reminded me more of biscuits or scones, and I think I prefer bread flour & yeast versions, but this a very yummy quicker version and a definite crowd pleaser. My dough was very dry and cracking so I added a tad extra milk and when I rolled it had to cover up some cracks. Seemed to work well though!
Claire S says
Would this recipe hold up with coconut oil instead of vegan butter?
Shannon M says
First time ever making cinnamon rolls. They turned out great. Kids were happy with this Christmas morning treat!! Thanks, Sam!
Tammie says
I have been making these cinnamon rolls for about the last 2 months. Vegans and non-vegans in my world enjoy them! The extra bit of lemon in the icing was a big hit so will continue trying variations. This recipe is worth the effort although it’s far from complicated or time consuming. Thank you!!!
Nancy Given says
This recipe far exceeded my expectations. I didn't even need icing, which is the main reason I usually make Cinnamon Rolls. I added raisins to the filling.
Sam Turnbull says
Haha awesome!!
Patrick says
Yuup, this recipe is the real deal. Made it on this Cinnamon Bun day and won over every one. Had tried another recipe previously and failed, so I was a bit skeptical. The recipe is really idiot proof. The lemon is an absolute necessity.
Samia says
They taste fine without icing. No cinnamon bun needs icing. It just adds too much sugar to an already-sweet pastry. My mum never did this. I was shocked to find that in restaurants the cinnamon buns had icing - YUK.
Mika says
I agree with you 🙂 I like eating a cinnamon bun with icing from time to time, but I already find the buns to be sweet enough for the icing. It looks pretty to see, but it feels like I’m eating plain sugar - my poor teeth!
But otherwise I love this recipe 🙂
Elashae says
Love these so so much!! This is probably my 5th time making them so I think I mastered them. Whoever I make them for absolutely love them. I always add a little more cinnamon than the recipe calls for the filling and they turn out amazing.
Hannah says
This is my GO TO for Cinnamon Rolls! I was using a slightly larger pan and the corner ones would come out a little crispy, but after rereading your post I just smooshed everything into an 8x8" pan and they were all perfect. I wish this was in your cook book because I look it up every time I'm feeling Cinnamon Rolls. Thank you Sam!
Carlie says
❤️ Love this recipe made it so many times! Sam you have I inspired me, I have been vegetarian my whole life. But last year I became a vegan. Now I am a vegan blogger, and I am just 15. I love doing it! Launched my blog recently, and have quickly jumped to almost 1000 views in a short amount of time! I love cooking, love photography so the two go great together. People all the time ask for my recipes, so I thought instead of sending them wouldn’t it be nice to give them a website to go on! It’s work but so much fun! Thanks for inspiring me!
Jess says
I have made these 4 times now, and I still can't get over just how freaking delicious they are! Everyone I've made them for loves them (and most of them aren't vegan), they even fight for the last ones! I even make a bite-sized version now, just to spread them out (which just means that I cut the dough in half length-wise before rolling them up, and they always turn out perfect!)! Thanks for sharing this recipe, it's now made it into my go-to repertoire!
P.S. And that icing is divine! Even before I went vegan I wasn't able to make icing like that, your version is just perfect!
Marcella says
Hiya! I just made these today and found the buns were quite bitter? Would that be due to the baking soda? I used nuttlex as my vegan butter. The texture and consistency is great. It just tastes bitter and a bit salty. Any ideas?
Patrick says
The recipe calls for baking powder not baking soda. I think thats why they came out salty. Hope this helps : )
Kim says
Wicked good!!! I am an amateur when it comes to a rolling pin, but was able to pull these off. Made for Father’s Day this morning and dad was impressed. I have to say he has high standards, too. I appreciated that the ingredients were simple and didn’t call for any yeast or time to rise. I doubled the frosting...because why not...and did half milk and half lemon juice and they were perfect. Can’t wait to eat another.
Kathy Bee says
So delicious! Came out great and it was really easy!
Ajeng says
Hi. Can i replace the sugar with honey or maple syrup to go sugar free in this recipe?
Lynne says
WOW!! This delicious recipe made my very first Cinnamon Buns cooking experience a TRUE success!!
In one word? Yummmmmyyyyy.
In two words? So easy.
I shall repeat this recipe again.
Thank YOU Sam!
Sam Turnbull says
Haha! Amazing!
Karen says
OH MY GOODNESS! We watched your video as well to make sure we made these exactly right. We too did a happy dance and said " Why are these SO GOOD??!!" 🙂 Wish we could post pics on here. Those were award winning cinnamon rolls. I am buying your book today on Amazon for a birthday gift to a friend.
Sam Turnbull says
Haha! Wonderful! Thrilled you loved them so much, Karen 🙂
Andrea says
Hi should I use Room temperature or chilled butter? Thanks! Look forward to baking these!
Sam Turnbull says
Chilled 🙂
Andrea says
Should I use chilled or room temp butter? Thanks! Look forward to baking these right away!
John Fortiner says
You might want to try cutting the dough simply by sliding a piece of dental floss under it, crossing the floss on top and pulling the two ends. It will not distort the dough like a knife.
MJ says
Made these several times and always all gone within a day. I've got some raspberries needing to be used. Any ideas on how to incorporate them into this...maybe same process for filling only sub cinnamon with raspberries? Thank you for all your delicious recipes!
RF says
Delicious! Mine turned out like individual rolls because I misread the instruction about putting them closer together. However they still tasted amazing and I will be making this again. My family (who are not vegans) loved them. The rolls are quite large so I might make them smaller next time.
Veronica Urreiztieta says
I was wondering if I could replace the vegan butter with oil since I don’t have vegan butter in my house (rest of family isn’t vegan)
Sam Turnbull says
Unfortunately that likely won't work. You really need vegan butter for this recipe.
Philip says
What the hell is vegan butter? I thought there was supposed to be no weird ingredients in this.
Ay says
Uhm it’s butter? Which is not weird to most....
Princessd says
Vegan butter is a staple in any vegan household. Welcome to this century.
Phidel Castroil says
I've been vegan for 5 years now and have never heard of it. Welcome to good manners.
It IS weird. No store that I've ever been in has "vegan butter". What's it made out of? Can you use oil instead?
Princessd says
Sorry to hear.
Earth balance is a great vegan butter brand.
If you google a bit you’ll find vegan butter recipes made with refined coconut oil, lemon, lecthicin, a neutral oil and plant milk. I make my own butter now that the quarantine situation has made grocery shopping tedious.
Apologies for my manners. Hope you can find a good butter sub.
Phidel Castroil says
Thank you. Ill try to make my own as it's probably too soon to go to Safeway.
It's easy to appear rude when you don't mean to be when messaging anonymously. I do it all the time.
Ashley says
It's the same as margarine which has been around forever. Although be careful, because not all margarine is vegan.
Mercedes says
A plant based margarine basically. I just used Flora dairy free in this recipe and they were delicious.
Jordan P says
Made these this morning for Easter! Thank you so much these were absolutely delicious.
Sam Turnbull says
Thrilled you enjoyed, Jordan!
Quinn says
Like others, I’m making these during quarantine and I wanted to try this recipe because it doesn’t call for anything I don’t usually have in my pantry. I followed it exactly and I’m very surprised how good and easy these are! I recommend putting a little melted butter in the dish for those worried they will be dry or hard. Thank you for the great recipe!
Sam Turnbull says
So happy you loved them, Quinn!
Jenna says
Can I make this the day before and let sit in refrigerator overnight and then cook in the morning next day?
Lydia says
Haven't made these yet but am planning to on Friday...but am wondering if earth balance sticks will do or if it'll make it too salty?
Also, will a 9x13 Pyrex glass baking dish work...?
Thanks!
Sam Turnbull says
Hi Lydia, yes both sound great 🙂
Justine says
Would love to try this. I don't have vegan butter (and doubt I'll find --> lockdown). What do you think about using coconut oil instead? I love your recipes, thank you so much for your great shares!
Sam Turnbull says
That should work but of course you won't have the buttery flavour. Enjoy!
Justine says
Thank you! Hope you bring out a recipe book one day.
Sam Turnbull says
Hi Justine! I do have a cookbook. It's actually in it's 7th printing and is currently out of stock most places, but the newest shipment should be hitting stores soon. You can learn more about it here 🙂
Justine says
Great, thank you!
Jess says
I was thinking the same - check this out, we can also make our own "vegan butter" although in my experience coconut oil is a fine replacement in baking (whereas vegan becel isn't really).
Jess says
Made these with coconut oil (in the proper sized pan) and placed them close together. Didn't turn out at all. They are crispy like biscuits (after 24 min cooking). The dough isn't very sweet, why no sugar in the dough? Cinammon buns are also supposed to be brown on the sides, these are all white, even in the demo pics. Definitely wouldn't make these again 🙁 sorry.
Caroline says
I found the same when I first made them.
When I made them again, I just added a tbsp or two of sugar to the dry ingredients...no big deal. They came out better in my humble opinion.
Doug says
Fooken awful. Melted everywhere because there was no surrounding casing and the pastry was like a cookie!
Sam Turnbull says
*Make sure you use a 9" x 12" pan or equivalent. For the cinnamon buns to stay soft they need to expand into each other. If they have too much room around each bun, they can end up getting crispy.
Laura says
These were great! They were slightly dry for my taste but everyone loved them. I was wondering if it's because I had a 9x13" dish instead of 9x12 but I looked for 9x12s and they're really hard to find. Is 9x13 ok, and would it be better to slightly increase the recipe or something to ensure they rise perfectly? Thanks!
Sam Turnbull says
I imagine they just got slightly overcooked. Next time try taking them out of the oven a couple of minutes earlier. 🙂
Laura Athmejvar says
Sounds good! Makes sense, slightly undercooking has always been my personal preference anyway 🙂 Thanks!
Lindsay says
These are amazing! Even my non-vegan husband loved them! Someone said they are like biscuit consistency so just wanted to let everyone reading the comments know that my "testers" (the two end pieces) did come out like biscuits but I had them in the toaster oven at 450, so that's probably why. The ones in the big oven came out perfectly! So as long as you follow the directions these are amazing, soft cinnamon rolls.
Sam Turnbull says
That's awesome! So thrilled you loved them Lindsay 🙂
Kayla Marie Wooden says
They were pretty good, but I feel like the cinnamon buns consistency was more like a biscuit than actual cinnamon bun compared to various other vegan cinnamon bun recipes I've used in the past. Still good though
Cindy Hernandez-Wall says
So good and easy! I love the tip to keep the rolls touching when you place into baking container as this will help keep buns soft when baking.
Sam Turnbull says
Thrilled you enjoyed them, Cindy!
Maiken says
Thank you so much for this delicious recipe, I have intolerance to most animal products and yeast, so this has brought cinnamon rolls back into my life! I've made these close to 10 times now, and they've turned out incredible every time! I've followed the recipe most times, but also used gluten-free flour a couple of times because of some of my friends that can't have gluten - in this case I use a bit less milk, also rolling is a bit more complicated, but possible, and they still come out soo delicious!
Barbara Anne says
Thank you for commenting on gluten free flour as I was coming in to see if anyone had tried it! Adding these to my list.
Sam Turnbull says
That's wonderful!! Thrilled you enjoyed, Maiken!
Jamie says
Thank you for the gluten free comment as well! My household is both vegan and gluten-free; a hard combination for making baked goods!
Marie says
I am going to make these, Sam. I, too, am not a cinnamon lover but have a wonderful alternative for those who also do not. I mix 1 teaspoon of ground coriander powder with 1/4 teaspoon
of ground cardamon and make a 1/2 cup batch. Put in a small glass spice jar and it keeps just like you would cinnamon. I then sub 1 to 1 ratio in recipes. It works great and tastes great!
Thank you for all you do to help people. Hugs!!
Sara says
These are ABSOLUTELY AHHHHH-MAZZZZZZINNNNG! What a WONDERFUL treat and SO easy!
Can you tell me how many calories per cinnamon roll?
Sam Turnbull says
Great! Full nutrition is at the bottom of the recipe 🙂
Tammy says
Thank you SO much for this amazing recipe! Our 11 year old daughter has had to go dairy free this year. One of our traditions Christmas morning is to enjoy cinnamon rolls. Your recipe allowed me to still make this happen for her. I have never really worked with dough of any kind and was a little nervous. It went very smoothly. All agreed these were better than any store bought ones and tasted super good the following morning too. For anyone else reading this, I assembled them 24 hours ahead of time then baked them Christmas morning. We did double the frosting too.
Sam Turnbull says
Aww I love that!! thrilled they were such a hit, Tammy 🙂
Darca says
Made these Christmas morning and they were perfection! Everyone loved them and a new tradition is born!
Sam Turnbull says
Yay!! Thrilled everyone loved them 🙂
Catherine says
We LOVE these cinnamon buns. My young son helps me to make them and the dough is super easy to work with. The end result is delicious every time:)
Sam Turnbull says
Aww yay!! SO happy to hear that 🙂
Kristi says
I'm planning my Thanksgiving food this weekend and these definitely need to be the breakfast menu! I am so intimidated by cinnamon rolls, but I watched your YouTube video a couple months ago and read the recipe and I can totally do this! 🙂
Sam Turnbull says
I believe you can! 🙂
Rita says
Hi Sam, cinnamon rolls look so yummy I’m going to give the recipe ago this weekend. Could I ask how many grams a cup of butter would be please as I’m in the U.K. Also do you think cashew milk would work in this recipe. Thank you.
Sam Turnbull says
Hi Rita, at the bottom of the ingredient list you will see the option to have the recipe in either US Customary or Metric. Just hit the metric button and it will show the ingredients in grams. 🙂 And yes, cashew milk will work fine 🙂
Michelle says
Lovely! I'm making batch no.3 as we speak 🙂
Sam Turnbull says
Amazing!
Eve Lipsyc says
I made these for a bat mitzvah and got rave reviews!! They were devoured by the non-vegans!! The lemon juice in the icing gave it the perfect amount of tang, just like cream cheese.
Sam Turnbull says
Yay!! SO happy you love it 🙂
Rose says
These are sooooo good and easy to make! I made it with a brown sugar icing since I didn't have powdered sugar and they still tasted great 🙂
Sam Turnbull says
Awesome!
Marie says
Hi! Instead of butter can we use margarine?
Thanks 🙂
Sam Turnbull says
Vegan butter and vegan margarine are the same thing really, so whatever your store sells will be great! I use Earth Balance brand.
Cassidy says
Hey can I use water instead of milk for the dough??? I don't have any milk at the moment
Sam Turnbull says
It won't be as flavourful but it should work fine.
Kendra says
Can the dough be frozen before baking? Like if you assemble them ahead of time and put them in a freezer bag to pop in the oven at a later time? Has anyone tried this?
Sam Turnbull says
I've never tried freezing them before baking, but they freeze wonderfully after baking with frosting and all 🙂
Karen says
I just made these. They are so amazingly delicious! Thank you so much for this yummy easy recipe!
Sam Turnbull says
You're most welcome, Karen! So happy you enjoyed them 🙂
Katie says
Do you think this would bake well if fully prepped at night then refrigerated until baking the next morning?
Sam Turnbull says
I think ti should work just fine. Enjoy!
Christina says
Is there a way I could use a gluten free flour with these? Or would it not work for gluten free?? Very excited to try these either way!
Sam Turnbull says
Gluten-free baking is not my expertise so I have nothing to recommend. Sorry I can't be more help!
Noel says
Are there any alternatives you would recommend for vegan butter? None in my pantry at the moment:( was debating between almond butter, fruit purée or oil
Jess says
Yum!!!! I'm planning on making these this week as I am rostered on for the community outreach program through our school (Meals for those in need). Would they freeze ok if frosted, do you think?
Thank you for sharing the vegan deliciousness!!!
x
Sam Turnbull says
Yep! They freeze well with frosting and all 🙂
Danielle says
These are amazing! Great call with suggesting the lemon juice for the icing! Every recipe I make of yours never disappoints, thanks for another great dish!
Sam Turnbull says
Aww you're most welcome, Danielle! Thrilled you love it so much 🙂
Kellie says
Could I use coconut oil in place of butter for the dough?
Sam Turnbull says
Yes, but it won't have that buttery taste. Make sure the coconut is cold and solid and keep everything cold so that it doesn't get melty. Enjoy!
Kyla says
LOVE them. I can be a little lazy when it comes to baking but when I saw the simple list of ingredients and no yeast I knew I had to make them! It’s 11:30pm and I just ate one warm from the oven~ Delicious! My kids will love them for breakfast tomorrow! Thank you
Sam Turnbull says
Oh what a lovely late night treat! So thrilled you loved them so much, Kyla 🙂
Sally says
I tried this but they didn’t rise at all? What did I do wrong?
Sam Turnbull says
Do you think you might have forgotten to add the baking powder? That's what makes the buns rise.
Samiksha says
Can we substitute all purpose flour for wheat flour ?
Sam Turnbull says
For substituting whole wheat flour I recommend you check out this article.
Samiksha says
If we are making this in a microwave how log to do we keep it and at what temperature ?
Sam Turnbull says
I wouldn't recommend making these in a microwave.
Aimee B. says
OMG!!! These are AWESOME! I made a half batch and the house smells as amazing as they taste. I did mine in my toaster oven at 375 for 20 minutes. My frosting ended up being more of a glaze, but still tasted good. I think next time I'll just pick up a can of frosting at the store and smear it on, lol! Thanks so much for the wonderful easy recipe. 🙂
Sam Turnbull says
You're most welcome, Aimee!! Thrilled you loved them so much 🙂
Chelsea says
I've made these a few times. Love this recipe! They never last very long 😉
Sam Turnbull says
Haha, awesome! Thrilled you loved them, Chelsea 🙂
Jessica S. says
I'm not too fond of making dough, so I had been reluctant to make this recipe. Today I made it and used it to make a Mardi Gras King Cake. It turned out grand! The dough was easier than I had anticipated, the dough looked just like your picture and I'm very happy with my results! Thank you!
Sam Turnbull says
Wonderful! So thrilled you found it easier than expected 🙂
MAKAyla says
Could i use whole wheat flour ?
Sam Turnbull says
When substituting whole wheat flour the results will change and it isn't a 1 for 1 sub. I recommend following this guide.
Doey says
So I added too much non-dairy milk and then ran out of flour. Have you seen that meme “make up tutorial with 8 easy steps for smoky eyes” and the DIY result is what looks like a bruised goth? The equivalent of that happened with my cinnamon rolls but they were still yum! 😛
Sam Turnbull says
Haha, glad you enjoyed them!
Jo says
These were fantastic - even my omni hubby loved them (and the kids wolfed them down!)
We added some mixed dried fruit, yum. Thanks for the great recipe.
Sam Turnbull says
Haha! Awesome!!!
Kelly says
As most have already said, these are delicious! I doubled the frosting and ate 2 (yes, I can be a bit of a glutton), and thoroughly enjoyed both. One of my kids came in and when I told her they were vegan, she took a tentative bite, and then dove right in, exclaiming she couldn't believe a vegan cinnamon roll could taste that good.
We have also really been enjoying your tofu bites. Thank you for the great recipes!
Sam Turnbull says
Aww that's so wonderful, Kelly!!! Delighted you loved them so much 🙂
Allison says
I made these last night and they are amazing!!! I seriously wasn’t expecting it bc I’ve been trying to perfect my biscuit making lately (I have a recipe not yours and they key I guess is to not overwork the dough) so I felt like I was overworking it when I made the buns and was expecting the worse from myself haha but they turned out amazing and I love how they delicately break apart, not tough or super chewy. Even a day later we’re eating them cold from the fridge and they’re still so so good! Just wanted to thank you for all the work you put into these tried and true recipes. <3
Sam Turnbull says
You're most welcome, Allison!! I'm so delighted you enjoyed them so much 🙂
Toni Leigh Black says
What kind of gluten free flour can I use?
Amanda says
I made these last night, I needed a little more milk than the recipe called for. But it came together great. These are by far the most delicious cinnamon rolls I’ve made. They’re so buttery and soft. AMAZING. vegan and non vegan approved. This is a keeper.
Sam Turnbull says
Wonderful! So happy you enjoyed them, Amanda!
Penny Roberts says
Can these be made gluten free and what flour do you recommend for gluten free.
Thanks Penny
Sam Turnbull says
I'm not an expert in gluten-free baking, so I don't really know, but I have heard good things about Bob's Red Mill 1 to 1. Enjoy!
Lorrie says
Sam, these came out so good. I made them for a New Years Eve party and my family was begging for more. I have made them twice in 1 week. This is definitely a favorite!! Thank you so much.
Sam Turnbull says
Yay!!! That's so amazing!!! Thrilled you and your family love them so much 🙂
Annie Coleman says
Sam these look amazing and I will be making them, thanks so much for this one.
Sam Turnbull says
You're most welcome, Annie 🙂
Meg says
These are super freaking delicious! Much less time consuming than yeast-raised cinnamon rolls (which are, indeed, yummy) but a hundred times better than biscuit-mix cinnamon rolls. I snacked on one immediately after removing them from the oven, and my family loved (what was left of them) later on. Perfection! I'm definitely a Sam Fan.
Sam Turnbull says
Aww shucks, thank you so much, Meg!!! Melt my heart 🙂
Irena says
Yumm! I was drooling while watching you make them. I am your new subscriber and I want to make most of your recipes. Most definitely, I will buy your cookbook. I am a vegetarian, a rookie baker and cook, still learning and will keep on learning, staying away from sugar, gluten and fried foods. For the icing, can i use monk fruit to replace the powdered sugar? Or any suggestions. I am not diabetic, but staying bit clear on sugar. Lastly, any suggestions on the flour. Kinda healthy flour. Gluten free maybe is a good option. Will get your cookbook today. Thanks for sharing your recipes. Appreciate it.
Sam Turnbull says
Thanks Irena! So happy you are enjoying my recipes 🙂 For the icing, you can skip it entirely or replace it with any topping you like. I've never had the pleasure of playing around with monk fruit sweetener, so I have no idea how that works. I'm not an expert in gluten-free baking but I have heard good things about Bob's Red Mill 1 to 1. I hope you love my book. Enjoy!
Wendy says
Hi Sam
I am celebrating being vegan for three years this January and one of the first bloggers i discovered when looking for inspiration was you, I use your book all the time for the fudge, tomato sauce recipe and the mozzarella and nacho cheese sauce as well as many of your online recipes, so thank you for making being vegan so much easier.
I cannot stand the taste of cinnamon so wonder if you could substitute that ingredient for cocoa powder or jam or something like that? what do you think?
thanks again and keep up the great work
Wendy
Sam Turnbull says
That's awesome!! So happy you have been enjoying my recipes for so long, Wendy 🙂 For sure, you could substitute for another filling of choice. Anything you like should work fine. Enjoy!
Paul says
The bread is very much like a buiscuit and not the texture that the bread that a cinnamon roll has. They are ok. I probably will not be making them again.
Sam Turnbull says
I'm sorry you didn't enjoy the recipe.
Kate says
I've always made cinnamon rolls for Christmas morning and this was my first year making them vegan. I prepped them last night, baked them this morning, and they were amazing! I got so many compliments on them. I doubled the frosting (using fresh lemon juice) because we are all big frosting fans 🙂 Thanks so much for the recipe, this will be my new go to!
Sam Turnbull says
Oh that's so awesome, Kate! So happy you loved them! 🙂
Sam says
Another winner! Thanks so much, Sam. Made these for my family while on vacation this week; shared some with a neighbor who also asked to read a piece I had written about for work, and the combination made her say that she "gets vegan"
Sam Turnbull says
Oh that's so awesome, Sam! So happy you loved them 🙂
Des says
I cannot get over your cookbook and your recipes! Honestly each and every one is absolutely amazing and easy to make! I made these and they were incredible and the easiest cinnamon buns I've ever made. I do have a question. I am taking these to a pot luck, can i make the dough a day before and then stick it in the fridge for the next day? Thanks!
Sam Turnbull says
Oh that's so awesome, Des! So happy you are enjoying my recipes so much 🙂 Yes, I think these would work fine made the day ahead and then baked. Enjoy!
Sabrina says
Tried to make them just now but couldn't get the dough to not be extremely sticky. Used the ingredients exactly like mentioned above with soy milk. The dough kept being sticky even after adding another cup of flour. After rolling it up and cutting it the rolls fell apart completely. Any tips :(?
Sam Turnbull says
Hi Sabrina, it's difficult to know without being in the kitchen with you, but it sounds like there must have been a measurement off somewhere along the way. The dough is actually pretty dry to start and takes a bit of work to incorporate all the flour, so it's pretty far from sticky. Sorry, I can't be more help! Best of luck next time!
MA says
These look delicious! I am allergic to cinnamon and was thinking about using orange marmalade as the filling. Knowing that you haven’t tried this method, could you provide an educated guess as to how I would add the filling? Like would you recommend mixing the marmalade with butter or just put the marmalade on the dough? Any other suggestions? Again, I know I’m asking for a suggestion for something you probably haven’t tried but I’m willing to take the chance!
PS LOVE your cookbook. My 3yro has several protein allergies and your cookbook has given us so many delicious options. Thanks!
Sam Turnbull says
So happy you are enjoying my recipes so much!!! I would just spread the marmalade directly on the rolled dough then roll it up can cut. I think it will be delicious. Enjoy!
Hope says
These are delicious! I used a different filling but used the dough (with wholemeal flour which worked fine) and icing recipes. So good! Thank you! My non-vegan brother also said they're good. Yay!
Sam Turnbull says
Woohoo!! Thrilled you enjoyed them, Hope 🙂
Antonia says
Dear Sam,
I got your Cookbook and always wanted to comment on your recipes. But then I always get distracted eating the most delicious food ever! Never tried one thing I didn't love. But now THESE happened and they are by far the BEST Treat ever in my life and I'm so happy that you created and shared this recipe! Thank you so much, lots of love :*
Sam Turnbull says
Hahaha love it!!! So thrilled you are enjoying all my recipes so much, Antonia 🙂
Joan says
Thankyou again Sam ,another wonderful recipe .We are so lucky to have you sharing your recipes
Sam Turnbull says
Awww, my pleasure, Joan 🙂
Plant Based Senior says
Thanks for this recipe. I used to have a recipe like this I used to love to make when I wanted cinnamon buns but didn't want to use yeast. I complete forgot about it after going plant based. Looking forward to giving it a try. I'm sure it will be fantastic, as all your recipes are. Made the gingerbread cookies from your book with my granddaughter last weekend. They were a hit.
Sam Turnbull says
Awesome! I hope you love it 🙂
Clarrissa says
Just made these! So easy and delicious! My icing came out more of a off white/tan, where as yours looks very white. I followed directions as they are, any thoughts?
Sam Turnbull says
So happy you loved them!! The vanilla extract and vegan butter are what could tint the icing. I'm guessing it was the vanilla, perhaps the brand you were using was a bit more rich in colour than the one I had. You could try buying clear vanilla extract to avoid this problem completely. Enjoy!
Lauren says
Do you freeze them cooked? Or can you freeze uncooked? Sorry just want to double check!
Sam Turnbull says
You can freeze them after they have been cooked, iced, and cooled 🙂
josh says
I think you may have forgotten to mention what state the "butter" should be, in re the frosting. Butter can be (a) melted, (b) soft (but not melted), (c) room-temperature, or (d) chilled. I am guessing that, for the frosting, it should be melted, yes?
One more question for the frosting: Could coconut oil be substituted for the vegan butter? Or would that give an unpleasant taste and/or texture? I ask b/c I rarely happen to have vegan butter, but I do have loads and loads of coconut oil...always looking for new uses for it. 🙂
Sam Turnbull says
Hi josh! No not melted. If I do not mention what state the butter should be in, that means just directly from the fridge is fine. If you have trouble mixing it in, you can let it soften a bit, but don't melt it. Coconut oil can be substituted just fine. You won't get the buttery taste, and it may be a bit thinner of icing, but should still be good. Enjoy!
Sarah m says
Vegan becel or earth balance? Hoping for becel a its way more affordable.
Sam Turnbull says
Either will work fine. Enjoy!
Alex says
Earth Balance is extremely salty. I'll try coconut... :o)
Maggie says
Well, they are not fat free, but they do look delicious...and I AM drooling!
Sam Turnbull says
Haha, nope. These are for sure a treat!
Minnie says
Wow! These look fab!! Could I sub GF flour for the AP? And should I leave out the baking powder?
Sam Turnbull says
I'm not an expert in gluten-free baking, but you are welcome to try. I've heard good things about Bob's Red Mill 1 to 1. The baking powder is what replaces the yeast, so I wouldn't remove that.
Nancy says
Minnie. I hope you post your results making these gluten free!
Liz M. says
I have the same question as Kylieeeee above! I'd love to make these Christmas Eve and bake them Christmas morning.
Sam Turnbull says
Yep, that should work just fine! Just wrap tightly and store overnight in the fridge. You might need an extra minute or two of baking time if you are baking them straight from the cold fridge. Enjoy!
Kylieeeee says
These sound amazing! Could I make them and assemble in baking dish the night before and just pop in oven on Christmas morning? Do U think that would work or screw up with the texture?
Sam Turnbull says
I think that should work just fine! Just wrap tightly and store overnight in the fridge. You might need an extra minute or two of baking time if you are baking them straight from the cold fridge. Enjoy!
Victoria says
I made these cinnamon rolls last night and they came out AMAZING! I am so in love! All I had on hand was salted butter (I used Country Crock avocado oil plant based butter) so I excluded the salt that the recipe calls for. When it came time to put the rolls in the pan to bake, I’d read comments about how some people’s rolls were coming out crispy so I used a slightly smaller pan than what the recipe calls for (so they can expand into one another) and they came out soft, buttery and what you’d expect a good cinnamon roll to be like. I tried like 4 diff sized pans and chose one that all 12 fit snuggly in without there being any unnecessary space. I didn’t bake them for the full time called for (I stared checking on them around the 15 min. mark) and by then they were done (I also figured they would keep baking in the hot pan once I pulled them out of the oven anyways.) I made the powdered sugar icing and yes, while very sweet I added a little extra milk to help with the sweetness and to thin it out some. Seriously such a great recipe! I will definitely be making these again and plan on giving some to friends and family to try! Thank you SO much for creating this recipe!!!
Sam Turnbull says
So happy you enjoyed!!