>> Thursday, June 3, 2010

Level of Difficulty: Easier than it looks!
Pots/Pans Used: one


1 cup white flour
1 cup whole wheat flour
4 TBL vegan margarine
1 tsp salt
1 TBL baking powder
3/4 cup vanilla almond milk
3/4 cup brown sugar
1 TBL cinnamon
2 tsp melted margarine

powdered sugar
vanilla almond milk

So I decided to post this a little early cause I can think of a few of my friends that have been a little blue lately and might be in need of a comforting treat. If you haven't noticed, VP has been on a pretty frequent dessert kick recently. Don't know what that's all about... Believe it or not, I haven't been eating only sweets for breakfast, lunch and dinner. Trust me, I've already got plenty of savory dishes lined up! I had a printmaking critique this morning and wanted to whip up some food for my fellow classmates. Of course, a cream cheese frosting would have been ideal in this recipe, but I didn't want to fall too off the nutritional deep end. But by all means, go for the gold!

Preheat oven to 450. In a large bowl, combine flour, salt and baking powder. Cut in the margarine and using your fingers, kind of massage the butter into the dry ingredients. Next, pour in the milk until the dough gets thick and soft. I find it's easiest to work the dough with my hands. Ball the dough up and set it on a floured surface. Roll the dough into a long rectangular shape. Brush the top with melted margarine and sprinkle the brown sugar and cinnamon on top.
From the long side, tightly roll it up. Then cut into 1 inch rolls (this recipe makes about 15 buns). Place the rolls in a greased baking dish. I found that a glass pie dish was the perfect size for me. Bake for 12-13 minutes, until puffy and golden. Meanwhile, you can start your icing. Feel free to just eyeball the icing. Start with 1/4 cup of powdered sugar and add the milk a TBL at a time until you reach your desired thickness. I prefer a thicker icing so that it really stands out. The first icing I made was too thin and you could barely tell it was there.

After (bubbly goodness)




Jazz Siebert June 3, 2010 at 3:42 PM  

*singing*.... "I cant wait..to ... make .. theeeessseeee!!!" :)

Thank you thank you thank you sammi.

s.m. June 3, 2010 at 3:56 PM  

"You're weeelcooomeee" :D

Blake June 3, 2010 at 4:44 PM  

there is nothing more delicious than a cinnamon bun warm from the oven. ten out of ten points for sammi!

Rachel @ The Cupcake Sprinkles In Life June 3, 2010 at 6:26 PM  

Between the chai~cheesecake and these little beauties- I've got my weekend meals covered...

well- okay... I will try to throw in some veggies to round it all out but who's gonna stop me?!? :) you are a peach!!!

Stephenie June 3, 2010 at 7:53 PM  

I don't mind the dessert kick! Can't wait to try these!

Vegan Piggy June 4, 2010 at 7:14 PM  

My husband would kiss me (a LOT) if I made these. He's been trying to eat a vegan diet along with me, and cinnamon rolls are his weakness. Thank you for posting this :) I'm so going to try this!

beingpeggy June 4, 2010 at 9:32 PM  

Your blog is great! All your food looks delicious, and you are a fellow vegan lost follower. All through this season, we had vegan potlucks every tuesday. We kinda miss them... :( Anyways. Thanks for postings all this great stuff!

Caitlin June 5, 2010 at 6:01 PM  

Made these the other day! I posted pics on my blog of them. Thank you so much!!

Anonymous,  June 6, 2010 at 9:45 PM  

do you think i would be able freeze some before baking? i'd be the only one eating them so i dont want to temp myself with an entire pan all at once!

s.m. June 6, 2010 at 11:42 PM  

I totally understand! Luckily I have two room mates so they went pretty fast. To be honest though, I really have no idea. If anything, I might freeze them after baking. Anyone else have any ideas???

Charli June 12, 2010 at 12:59 AM  

My boyfriend and I made these tonight for a desert with your butternut squash ravioli..they were both so, so amazing! Thank you for all of your recipes! You've really gotten me excited about cooking for myself again!

Lauren June 14, 2010 at 2:52 PM  

I just made them and YUM!
I'm so excited.

Thanks for sharing this recipe!


Foodeater August 30, 2010 at 2:29 AM  

I made these this morning, so awesome! I love not having to wait for the dough to rise, quick & dirty ;)

Cori,  October 10, 2010 at 8:38 PM  

I made these this morning and they were Delicious!!!!! Although, I think I needed more liquid in the beginning of the recipe and I think my baking powder is really old. They didn't really rise much. BUT, tasted good just the same. Thanks!

Dominique November 16, 2010 at 2:27 AM  

I'm going to make these for a thanksgiving vegan potluck this weekend. I'm sure they'll stand out :D Thanks!

s.m. November 16, 2010 at 5:09 PM  

Yay! What a coincidence, I am going to a vegan thanksgiving potluck this weekend too... Hope they are a big hit!

Dominique November 17, 2010 at 11:52 PM  

Can you recommend an excellent vegan cream cheese frosting? I'm not afraid of a heart attack :)

s.m. November 18, 2010 at 2:33 PM  

Okay well to be honest, I haven't done much investigating... I know, it's awful! I really should. I used to use Pilsbury's cream cheese frosting because, believe it or not, there isn't actually any dairy or egg in it. HOWEVER... someone brought to my attention that it does contain mono- & diglycerides and DOES NOT specify whether or not they are from animals. I haven't taken the time to investigate on my own. Sorry I couldn't be of more help. I know I have used the recipe from Vegan Cupcakes Take Over The World but I honestly can't remember how I felt about it. How bad could a cream cheese frosting really be though?

hailey July 25, 2011 at 3:34 PM  

I just made these and they were amazing! I made my own 'cream cheese' frosting out of tofutti cream cheese, vegan margarine, lemon juice, brown sugar, icing sugar, vanilla essence, and almond milk. I'm making them for a 'bring a dish' party this next weekend, since I can make a lot without any hassle!

Anonymous,  August 9, 2011 at 1:18 PM  

ooohhh! this looks yummy, definately got to try these.

Anonymous,  August 24, 2011 at 9:10 AM  

These look delicious! Could I substitute another milk and get similar results, like coconut milk or a rich soymilk? My daughter is allergic to tree nuts.

s.m. August 24, 2011 at 6:53 PM  

Oh yeah, you could definitely use soy milk! Not sure about coconut milk though... lemme know how they turn out if you try that. I predict your daughter will love these :)

Cori,  September 17, 2011 at 6:28 PM  

I just made these today for the 3rd or 4th time and I think it might be my best batch!! I used vanilla coconut milk and I added chopped pecans. I can't wait for them to be done. :) I tasted the dough after it was mixed and it was delicious. Even with the coconut milk!!

s.m. September 18, 2011 at 3:23 AM  

Wow, that sounds seriously awesome! I'm definitely gunna be trying that

superhappyjohi October 16, 2011 at 12:02 PM  

i just made these with coconut milk and they turned out amazing! so tasty! Thanks!

Anonymous,  February 25, 2012 at 7:07 AM  

These look soooooooooooo good! I can' t wait to bake them!:)

Anonymous,  March 2, 2012 at 5:28 PM  

soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo gooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood!

Anastasia March 16, 2012 at 12:41 AM  

I used coconut milk as well, but also used oat and spelt flour. my consistency did not allow for rolling so I just made cinnapuddles <3

Donna Schechner November 16, 2012 at 4:40 AM  

I used soya milk and they were delicious!

Anonymous,  January 26, 2013 at 11:13 AM  

I found your recipe through my Google search of "vegan no yeast cinnamon rolls." OMG! I'm so glad I did! I made these for breakfast this morning and they are DELICIOUS! I followed the recipe exactly except I added raisins! Thanks for these amazing cinnamon rolls! :)

KoolKay January 31, 2013 at 3:11 PM  

They are baking right now and the house smell phenomenal!!!! I'm sure they will taste just as good. I also added raisins and a hint of my vanilla bean and amaretto mix!

Pnina,  February 8, 2013 at 11:02 PM  

These were absolutely delicious. I was concerned a few times during the preparation, I used my fingers to mix too and the batter stuck to my fingers like crazy for the first while, then it seemed too dry so I added a few tablespoons of almond milk and worried that would damage the outcome, and lastly I'm sure that rolling the thing up would go more smoothly with two people working together :) All that said, somehow it turned out as my new favourite baked good ever! It actually made me feel a bit like an expert baker when I'm a true novice ;) These were the changes that I made: I used coconut oil as the fat, I only used 1/2 cup whole brown sugar, and I left out the icing. Everyone LOVED them, especially me!!! Thanks, can't wait to try another of your recipes

Pnina,  February 8, 2013 at 11:15 PM  

I forgot, I also added about 2 Tbsp molasses to the batter mix.

Anonymous,  February 21, 2013 at 11:54 AM  

These are delicious! I whipped these up on Saturday morning, and my husband couldn't stop raving about them! This will be my go-to cinnamon roll recipe from now on!!

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