Gooey Perfect Better Than Yo Mamas Cinnamon Buns | FoodByMaria Recipes

Vegan Desserts

Gooey Perfect Better Than Yo Mamas Cinnamon Buns


1 hour 30 mins


30 mins



Okay, so to preface this recipe, this is probably the most unhealthy thing on my blog. But hey, I’m pretty happy I’ve reached a place of balance and happiness when it comes to the foods I eat and the way they make me feel. It’s okay to treat yourself!

This recipe was actually a friends grandmothers recipe that I turned vegan and adapted to reflect the Food By Maria flair. And one of the best parts of this recipe is that it’s really fun to make with your friends, family and kids because at the end of the day, I need someone to share the goodness with.

There’s a few reasons why I love this recipe other than it just tasting so fantastic. For starters, it’s such a good comfort food, it’s vegan and it’s bomb as fuck. I used Bob’s Red Mill all-purpose flour and their egg replacement which I love. Their egg replacer is perfect for those that are vegan, have allergies or on a reduced-cholesterol diet, and it’s incredibly easy to use.

One of the best parts of these cinnamon buns are the icing because you can’t have cinnamon buns without it and it’s so damn good. I legit could eat this stuff alone with a spoon with no shame. However, the combo of the icing with the buns is what makes this classic one that we all love. The buns are soft on the inside and with the icing dripping and melting down reaching every corner of them, it’s hard to not drool just talking about them right? So lets get baking!

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Gooey Perfect Better Than Yo Mamas Cinnamon Buns

  • Author: Maria Koutsogiannis
  • Prep Time: 1 hour 30 mins
  • Cook Time: 30 mins
  • Total Time: 2 hours
  • Yield: 12-14 1x
  • Category: Dessert
  • Cuisine: Vegan



For the Dough:

2 packets of fast-rising yeast (8g each)

4.5 cups all-purpose flour + some till you reach a non-sticky consistency

1.5 cups warm water

1/4 cup brown sugar

1 egg replacement – I used Bob’s Red Mill

1/2 tsp of salt

1/4 cup coconut oil

For the Sticky Sugar Syrup:

3/4 cup brown sugar

2 tbsp maple syrup

1 tsp cinnamon

1/2 cup vegan butter

For the Cinnamon Icing:

1/2 cup vegan cream cheese

1/4 cup vegan butter

1 cup organic powdered sugar

1 tsp vanilla

1 tsp cinnamon


Into a small bowl add your 1 cup of your flour and your yeast. Stir and set aside.

Into a large bowl whisk together your water, sugar, egg replacement, salt and oil till well combined.

Into the large bowl add your flour and yeast mixture. Whisk for around 2-3 minutes or until everything is well combined and lots of bubbles have developed. Now stir in the remainder of the flour, slowly, and add more as you need. You want it to be pliable but not too sticky. Knead for 5 minutes and add flour to the surface area to make the process easy.

Grease the sides of a large bowl and add in your dough. Add oil to the top of your dough and place a damp cloth over the top of the bowl. Place in a warm place for around 15-30 minutes.

While your dough recipes prepare your sticky sauce by adding all your ingredients into a pot and simmer on low heat till completely melted. Whisk/stir constantly to avoid burning. Once ready remove from heat and let it cool. This should only take a few minutes.

You can now preheat your oven to 350F and grab a baking dish – I used a 16″L x 9″W x 2.50″H.

Once your sticky sauce has cooled add it to the base of this baking dish and make sure it’s spread around evenly.

Once your dough has risen punch a hole into the middle of the dough (this is very satisfying) and let it rise by double once again.

Using a rolling pin roll out the dough into a large rectangle, around 20 X 14 X 1 but use whichever dimensions work best for you and your baking dish!

Once you have a flat dough then sprinkle with some brown sugar and cinnamon (add as much or as little as you’d like). Roll the dough width-wise, keeping it tight and cut into around 12-14 rolls. Place them onto the sticky sauce and set them aside to rise till doubled in size.

Once ready then bake for 25-35 minutes.

To make your icing, simply add your ingredients into a deep bowl and blend using a hand whisk for around 1-2 minutes.

Once your cinnamon buns are ready then spread over the icing and enjoy these babies hot!

They last for one week in a tightly sealed container, keep at room temperature.




OMG, I am dying! These cinnamon buns look so amazing, Maria! Please make me some, because I seriously need these in my life!!! 😀

Maria Koutsogiannis

Thank you sweet Ela!

I love these cinnamon buns so much!!!! They are amazing, if you try them let me know!


These look amazing. I love cooking and baking but OMG for some reason I cannot get into anything with dough (that needs to be rolled out). I just want someone to make these for me! Lol

Maria Koutsogiannis

I promise you they are worth the make!! do it!


so good! I’ll make this again for sure.

Maria Koutsogiannis

Thank you so much for the support, Kirstie! They looked so lovely!

Dana Rah-Khem

Made these the night before, popped in the fridge and baked for breakfast the next morning. Pairs well with coffee. The were sooo gooey and delicious! Everyone loved them and I am the only vegan in my house.

Maria Koutsogiannis

This is amazing! Thank you so much for sharing your experience with this recipe. It’s truly so delicious!


May I sub the bobs red mill egg replacer with a flax egg?

Maria Koutsogiannis

That should work fine! Let me know how it goes love xx

Casey Jolly

Best Cinnamon Rolls Ever. Ooey Gooey And absolutely Devine!!
I’m not just talking vegan but these turned out better than any non-vegan cinnamon rolls I used to eat! I’m so thankful you have created such an indulgent recipe! Definitely a new Christmas tradition. I will be making these every Christmas from here on out! And probably a lot in between Christmas!
Thank you!

Maria Koutsogiannis

Thank you so much beauty for the kind words!! I love these rolls so much and I am so happy you do too!!!

Katie Bland

This recipe looks amazing!! I’m not vegan but love to try different recipes-can just 1 egg be used?

Maria Koutsogiannis

Hey beauty! That should work fine! I didn’t test it that way but I am sure it’ll work out. I love using a the Bob’s Red Mill egg replacement so if you do get a chance I highly recommend giving it a go next time:)

Maria Mcvay

Yummy cinnamon buns! Made them for Christmas Day breakfast all my family loved them.
Thank you for the recipe, will be making them again xx

Maria Koutsogiannis

Thank you so much name TWIN!!!!! They are amazing right, thanks so much for your support. Happy Holidays beauty xx

Jennifer Bartolmäs

The rolls look sooo good! I will try and make them tomorrow. Can I use soy flour and water as an egg replacement? I don’t have Mr Bob around here in Germany..

Maria Koutsogiannis

That should work! You just need it to a binding/goopy! I haven’t recipe tested it with that so you will just have to see! Let me know how it goes please!!

Dana Rah-Khem

These cinnamon rolls are so delicious! Not only were they a hugehit, but the house smelled wonderfu!

Maria Koutsogiannis

Hey Dana!!!! So glad to hear, I love them! yes, my house always smells like the best “candle” when I cook these!


Amazing! The sauce is so rich and delicious and the caramal makes it so juicyyyy!

Maria Koutsogiannis

Isn’t it just unreal! I am in love with these!!!!!!

Samantha Schiavone

The weather outside is frightful, yet the house smells so delightful!
Yep, these are badass! And since it’s my refeed day… these were perfect!
I have made these as per Maria’s recipe – all gooey and vegan! And I have also made them non-vegan, still using her recipe. Both ways are absolutely perfect! (Although I have to say… the Vegan version is our household favourite!) The cinnamon scrolls take on an almost caramel flavour thanks to the buttery sauce and the are an absolutely decadent treat that even my teenage boys can easily make! Thank you for sharing.

Maria Koutsogiannis

YESSS! This makes me so happy, thanks for the love Samantha!!!

Jessica Janze

These are off the hook! I made the Gluten Free and no one noticed! Couldn’t believe how fantastic they were! Love this recipe

Maria Koutsogiannis

OH my good lord!! Yes, thanks so much my love!

Upma kaur

These came out so yummy … I used sucanat instead of traditional brown sugar & added raisins a to half of the rolls – worked perfectly. I also used a simple powdered “sugar” glaze with a powdered monk fruit/erythritol sugar substitute & rice milk – worked like a charm – will make them again. Thx! 🌟

Maria Koutsogiannis

YESSS THIS MAKES US SO HAPPY! So glad you loved these as much as we did my love!

Monica Marro

Oh my GOD! So so good. Seriously have never had better cinnamon buns, vegan or otherwise. There’s literally nothing I would change about this. Such a perfect balance of flavors and textures. Thanks for this!!

Maria Koutsogiannis

You are so welcome Monica, thanks so much for the love!

Jessie Tuz

This recipe is AMAZING!! I made them with cannabis infused butter in the icing, and my god. So good. Everyone I’ve shared them with loves them, and I will be making non-marijuana infused ones so I can wolf down the whole tray 😂

Maria Koutsogiannis

YESSSS!! This is amazing, thanks for the love, Jessie! We are so glad you love this recipe as much as we do xxx

Cloé Houriet

These are soooo GOOD! Thx for the love that it brings by cooking and eating it. Xxx

Maria Koutsogiannis

You’re so welcome Cloe! Thanks for the love 🙂


These are actually amazing ! I just use regular butter and regular egg and they work perfectly and taste like Cinnabon. Thanks !!!

Maria Koutsogiannis

You’re so welcome, Maggie! Thanks for the love.


These were divine! I used egg and regular butter and chilled over night to bake fresh for Easter Sunday breakfast. My family LOVED them. Perfect with a cuppa!
Recipe was great to follow and the dough was perfection! A new tradition for us. Thank you for sharing this recipe.

Maria Koutsogiannis

This makes me so happy, Renee! So glad you and your family enjoyed this.

Tawnya Faust

Honestly, throw out every single cinnamon bun recipe you’ve ever tried and replace with these. These are the best cinnamon buns I’ve ever had, vegan or not!

Maria, you are a plant based wizard and these are going into my recipe rotation for years to come!! Thank you ❤️

Maria Koutsogiannis

This makes me sooo happy! Thank you so much Tawnya!

Madeleine Ammann

Thank you Maria for this awesomeness!
I’m in love with these sticky buns. They are perfectly fluffy and taste soo good with the cinnamon icing. Will definitely make ’em again soon!

Maria Koutsogiannis

Thank you so much for the love, hun!

Rachel Zylka

Delicious, soft, gooey, really everything want in a cinnamon roll. I made it with whole wheat flour because that’s all I had around, and it totally worked!!

Maria Koutsogiannis

YES!! Thank you so much for the love hun, we just love this recipe too!

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