Vegan Cinnamon Rolls| FoodByMaria Recipes

Vegan Desserts

Gooey Perfect Better Than Yo Mamas Cinnamon Rolls

Prep

1 hour 30 mins

Cook

30 mins

Yield

12-14

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 vegan cinnamon rolls recipe is so dang good, it’s worth it when you want to treat yourself to a delicious treat. 

This vegan cinnamon rolls recipe was actually a friend’s grandmother’s 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.

Vegan cinnamon rolls in a casserole dish

Why you’ll love these vegan cinnamon rolls:

  • Sticky & Gooey: A cinnamon bun should be ooey and gooey, that’s why these are also called sticky buns. This vegan cinnamon rolls recipe is just that!
  • Breakfast: These are perfect for a breakfast/brunch treat, or even a dessert 
  • Smells so good: One of the best parts of baking sticky cinnamon rolls is that your whole house will smell like heaven

One sticky cinnamon rolls on a plate with a fork

Ingredient Notes:

Egg Replacer: There are 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 are on a reduced-cholesterol diet, and it’s incredibly easy to use.

Sticky Sugar Syrup: This is what gets these vegan cinnamon rolls so sticky and delicious. A mix of brown sugar, cinnamon, and maple syrup. My mouth is watering just writing about this! It’s liquid gold. 

Icing: One of the best parts of these cinnamon rolls are the icing because you can’t have cinnamon rolls 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 rolls is what makes this classic one that we all love. The rolls 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 let’s get baking!

Vegan cinnamon rolls in dish with serving spoon

Casserole dish of sticky cinnamon rolls being cut into pieces

How do you make vegan cinnamon buns? 

  1. Into a small bowl add 1 cup of your flour and your yeast. Stir and set aside.
  2. Into a large bowl whisk together your water, sugar, egg replacement, salt, and oil till well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once your sticky sauce has cooled add it to the base of this baking dish and make sure it’s spread around evenly.
  8. 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.
  9. 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!
  10. 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 it into around 12-14 rolls. Place them onto the sticky sauce and set them aside to rise till doubled in size.
  11. Once ready then bake for 25-35 minutes.
  12. To make your icing, simply add your ingredients into a deep bowl and blend using a hand whisk for around 1-2 minutes.
  13. Once your cinnamon rolls are ready then spread over the icing and enjoy these babies hot!

Expert Tips & FAQ: 

Storage: These last for one week in a tightly sealed container, keep at room temperature.

Get creative: You can add different fillings into your cinnamon rolls like jams or fruit to have a different twist on these delicious rolls. 

Serving: Serve as a dessert, snack, at brunch, with some fruit, or on their own. These are so good that they speak for themselves. 

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Vegan Cinnamon Rolls

  • 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

Description

These sticky vegan cinnamon rolls are so good. Seriously, they’re warming, comforting, sticky, and oh so delicious.


Ingredients

Scale

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


Instructions

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.



Nutrition

  • Serving Size: 14
  • Calories: 409
  • Sugar: 27.4
  • Sodium: 254.2
  • Fat: 12.6
  • Saturated Fat: 6
  • Unsaturated Fat: 1.9
  • Trans Fat: .1
  • Carbohydrates: 63
  • Fiber: 3
  • Protein: 10
  • Cholesterol: 21.7

 

 

Gbema Olutogun

The sticky sauce and icing are unreal! I made them with red fife flour because that’s all I had at home and they turned out great. Such a tasty recipe and they’ve been a hit with everyone at home!

Maria Koutsogiannis

THANK YOU SO MUCH! THAT MAKES ME SO HAPPY!

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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