Things That Make You Say Mmmmmmm

by Heather

Hands down, the most popular recipe on this blog are my vegan cinnamon rolls. This makes me immensely happy because this is my favorite recipe of all time, period.

vegan cinnamon rolls

It makes me happy when we’re all on the same page. {And who wouldn’t want to be on the page with ooey gooey cinnamon goodness?} It’s the best cinnamon roll of all times.

In fact, we’re really, really on the same page. Three Four of the top five six recipes on SoS are baked goods {and who doesn’t love healthy-ish baked goods?}. The other two are oatmeal. Yeah, baked goods and oatmeal. And this is why I love you all.

top recipes baked goods and oatmeal

1. Overnight Steel Cut Oats

2. Healthy Cinnamon Rolls

3. Donut Muffins

4. Mini Peanut Butter Scones

5. Southern Fried Oatmeal

6. Cinnamon Chocolate Chip Sticky Buns

The surprise popularity of the cinnamon roll recipe also makes me sad because it is by far the worst written recipe/post on here. Probably. I can barely even follow it when I make the cinnamon rolls, though of course it’s pretty much engraved in my brain by now.

So that recipe is looooong overdue for an update. Especially when that update includes extra filling. Smile

best cinnamon roll

So here it is:

Vegan Cinnamon Rolls

by with a Side of Sneakers



    • 1 c almond milk
    • 2 1/4 tsp instant yeast {or 1 packet}
    • 2 c whole wheat flour
    • 1/2 c bread flour (plus up to 1/4 c for kneading)
    • 2 t baking powder
    • 1/4 c sugar
    • 1/4 t salt
    • 1 t cinnamon
    • 4T pumpkin puree


    • 3 Tbsp vegan margarine/butter
    • 1/4 c brown sugar
    • 1 Tbsp cinnamon


    • 3/4 c powdered sugar
    • 1 Tbsp almond milk
    • 1/4 tsp vanilla


    Heat almond milk for about 40 seconds in the microwave- you want it warm, but not scalding hot. Stir in yeast and set aside.

    cinnamon roll recipe

    Mix flours, baking powder, sugar, salt, cinnamon and pumpkin. Add in almond milk and yeast mixture. It’s highly likely the dough won’t completely come together. Don’t worry about it- try not to over mix.

    Spread clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice, slightly elastic-y ball.

    whole wheat cinnamon roll recipe

    Using a rolling pin, spread dough into a rectangle. I usually end up with dough about 1/2 inch thick.

    making homemade cinnamon buns

    Mix together brown sugar and cinnamon, and melt margarine or butter.

    cinnamon filling

    Spread the butter liberally across the top of the dough, then sprinkle with cinnamon sugar mixture.

    healthy cinnamon rolls

    Starting from the skinny end of the dough rectangle, roll the dough tightly towards the other end.

    rolling cinnamon doughcinnamon roll log

    Slice the roll into ~1-1 1/2 inch strips, discarding the ends if necessary. By discarding, I mean eating separately. Winking smile

    how to make easy cinnamon rolls

    If you want perfectly round cinnamon rolls, try using dental floss to cut your dough instead of a knife so it doesn’t squish down. I shove them all in a pan anyway, so it doesn’t bother me that they’re not perfect circles.

    Grease a 9×9 baking dish and line rolls in pan. Cover with plastic wrap or foil and refrigerate.

    simple cinnamon rolls

    I usually leave them overnight so I can have fresh baked cinnamon rolls in the morning, but you don’t have to wait that long- just give them a little bit of time to rise.

    whole wheat cinnamon rollsrecipe for healthy cinnamon buns

    When you’re ready to bake your cinnamon rolls, preheat the oven to 350 degrees.

    Spread tops of cinnamon rolls with a little bit of margarine, cinnamon, and brown sugar. Not going to lie, I often forget this step and everything turns out just fine.

    Bake cinnamon buns for about 20 minutes. Because they’ve been in the fridge, this should result in the rolls being slightly under baked- they’ll looked cooked on the outside, but they’ll be squishy on the inside. This is pivotal in making gooey, delicious cinnamon rolls.

    how to make cinnamon rolls

    Let buns cool for a little bit before removing from pan so that the icing won’t melt right off.

    To make icing, mix together powdered sugar, almond milk, and vanilla. Powdered sugar leads the life of a two-faced trickster on occasion, so you may need significantly more or less powdered sugar or milk to reach the consistency you’re going for- thick, but still drizzle-able.

    cinnamon roll icing

    Drizzle icing over cinnamon rolls and eat while still warm.

    vegan cinnamon rolls

    whole wheat cinnamon buns

    Good luck making them last more than 30 seconds.

    best cinnamon buns

    And there you have it. The best cinnamon buns. Ever.


    Powered by Recipage

    *I highly, highly recommend using Smart Balance {yes, it’s vegan} instead of Earth Balance for this recipe. The butter flavor is part of what makes the filling taste so rich, and Earth Balance here leaves behind a kind of plastic-y, fake taste.

    { 39 comments… read them below or add one }

    Elizabeth @TheBareMidriff July 13, 2011 at 8:53 am
    If those are the same rolls you made when we visited, then I can safely vouch for them and say that they are, indeed, the BEST EVER!
    chloe @ 321delish July 13, 2011 at 8:59 am
    are you trying to get us all to leave our desks immediately and head to the closest bakery? because I think that is what is about to happen...
    Tanya @ Dine, Dash, & Deadlift July 13, 2011 at 10:32 am
    I need to make these! All of the joys of childhood in a vegan friendly version. :-)
    The Damsel in Dis Dress July 13, 2011 at 10:42 am
    Whoa. Those look amazing.
    Renee Huggins July 13, 2011 at 1:17 pm
    YUM!!! Stumbled from BF!
    Bibi July 13, 2011 at 1:39 pm
    They look so delicious.....great recipe ~stumbled~ P.S. I would love if you would share it at Foodie Wednesday
    Carolina John July 13, 2011 at 2:53 pm
    Yes please. Sending this directly to the wife. fantastic.
    Renee Huggins July 13, 2011 at 3:24 pm
    You should suprise "the wife" by making these for her in the morning!
    Renee Huggins July 13, 2011 at 3:27 pm
    And, I, in turn, can SURPRISE myself by learning how to spell before making smart aleck comments to random strangers.
    Mimi July 13, 2011 at 3:25 pm
    Seriously awesome photos! My daughter would love this recipe. I'll have to forward it to her. Looks delish!!
    Brittany @ Itty Bits of Balance July 13, 2011 at 4:53 pm
    Yes, Yes, and YES!!! I'm going to make these for my boyfriend. I'll let you know if he proposes afterwards ;)
    Cait's Plate July 13, 2011 at 6:32 pm
    I just made cinnamon rolls a couple weeks ago - they are seriously addicting. Love that these are vegan! They look awesome :)
    Kelly July 15, 2011 at 12:29 pm
    WOW! These look SOO delicious, you did a fantastic job!! Love your blog and so glad to be your newest follower! <3 xoxo
    Brenna @ Almost All The Truth July 16, 2011 at 2:16 am
    Bookmarked and stumbled. Now I just need someone to make them for me. Maybe for how good they look I might just make them myself! Yum!
    Nicole July 16, 2011 at 12:22 pm
    YUM! Thanks for sharing. I am stopping by from the LBS Tea Party!
    Leslie Limon July 16, 2011 at 3:55 pm
    Never would have guessed that these were Vegan! These really do look oh-so-delicious! :) Stopping by from Lady Bloggers. :)
    Kim Sisto Robinson July 16, 2011 at 3:57 pm
    ````These actually look FABulous! Are they really as good as the FATTENing cinn. rolls? Popping in from LBS. Glad I did :)
    Echo July 16, 2011 at 5:51 pm
    mmm these look sooo yummy!!! Stopping by from LBS.
    Julia July 16, 2011 at 11:30 pm
    omg these look delicious. i can't wait to try them!
    Karen@WaistingTime July 17, 2011 at 7:28 am
    Came by from LBS. These are drool worthy! I'll enjoy them vicariously.
    Lois July 18, 2011 at 12:57 am
    Hi there, Visiting you from Blog Frog...THOSE pics look so yummy and compelling I HAD to say something=)
    Mekkie October 13, 2011 at 7:06 pm
    Oh my god! You've given me a reason to try making something with yeast for the first time. I've been avoiding this for years!!!!!
    Kara November 11, 2011 at 10:39 am
    Made these last night for breakfast today! I put them in the oven and took them out right before I went on a COLD morning run. They were my motivation! SO YUMMY!
    Jackie February 28, 2012 at 12:08 pm
    Going to try these... wonder if they can be frozen for later use?
    De May 26, 2012 at 10:32 pm
    Hi! First of all, thanks for taking the time to create a great healthy-ish vegan sweet recipe! I really wanted to make some whole wheat cinnamon rolls, found your recipe and was intrigued by the pumpkin. The rolls are proofing now and I am excited. However, (and this is NOT to one-up you at all) I kind of find those confectioners sugar glazes repellent, and of course had some extra pumpkin to use so have made a caramel bourbon pumpkin glaze for when those delicious looking rolls are baked. From my recent spoon dip returns, I totally recommend next time you make your favourite, you try this glaze. All I did was- Make a dry caramel with 1/3 c C&H fine white sugar. When the sugar is coloured, have ready and mixed: 1T marge, 1/4 c coconut cream (almond milk would do) and a good shot of bourbon. Stir rapidly into the caramel, and be careful, as the sugar is very hot, until you have an incorporated syrup. (If the caramel ends up not incorporating so well, just return to the heat, stir and break up the lumps with your wooden spoon. Be patient, they will dissolve with your elbow grease, eventually. ) Whisk in 3 heaped T of pumpkin or more to get a consistency you desire. This makes a lot so you have some stashed for the next time you bake! Enjoy! and thanks again for the recipe! De ps. Jackie if you use osmotolerant yeast they will probably freeze well.
    HC June 18, 2012 at 12:08 pm
    Hi--not sure if I missed it in the comments, but just wondering if there was any nutritional info on this recipe? I'm just looking for approximate values nothing exact. Thanks.
    Heather June 19, 2012 at 6:52 am
    I'd say about 160 calories each, 30g CHO, 4g pro, 3g fat.
    Matt July 28, 2012 at 10:18 pm
    Looks amazing, but I have a few questions. Can I use cow milk instead of almond milk? Would all purpose flour work instead of bread flour? And finally, is a t a tsp? And is it 4 tbsp of pumpkin or 4 tsp? Thanks so much, and please reply asap, I want to make these tomorrow!
    Heather July 29, 2012 at 10:42 am
    Yes to everything! And 4 tbsp pumpkin. Hope you like them
    Matt July 29, 2012 at 12:57 am
    I asked this already, but it's not showing up. It looks delicious, but I have a few questions. Can I substitute the almond milk for regular milk? Can I replace bread flour with all purpose flour? And one mor thing- a t is a tsp, correct? And the recipe calls for 4 tsp of pumpkin, not 4 tbsp? Thanks! Please respond ASAP, I'm planning on making thease tomorrow.
    Nneka November 3, 2012 at 9:12 am
    little t is tsp big T is Tbsp I substituted all purpose flour for bread flour and they turned out great!
    Nneka November 3, 2012 at 9:10 am
    Thank you thank you thank you for such an awesome recipe! Even the carnivores loved it! This morning I had a leftover cinnamon roll (w/o icing) with warm strawberries and almond milk poured over it. What an amazing dessert/breakfast option! This is a KEEPER! thank you again so much!
    Lisa November 18, 2012 at 1:51 pm
    I made these last night and baked this morning. I was disappointed when I pulled them from the fridge to find that they didn't rise at all. Didn't get much bigger in the oven either. Tasted OK but doughy inside and out. Read the back of the yeast pkg this morning and wondered if the rolls should be left to rise till doubled before refrigerating...?
    Heather November 20, 2012 at 11:04 am
    A couple things could be at play: is your yeast old? Do you keep it in the fridge? Those things could prevent adequate rise. If you like them fluffier you could do a partial rise before refrigerating (the fridge slows the process), or do a traditional rise and not worry about refrigerating them. The bake time intentionally makes them doughy- if you don't like them that way, let them come to room temperature before baking or extend the baking time. :)
    Lisa November 20, 2012 at 11:12 am
    Thanks for your reply! I had just purchased the yeast the night I made the rolls. The yeast packets are dated October 7, 2014. I think next time I will allow them to rise before refrigerating. I do like the convenience of making the night before so I can just get up in the morning and pop them in the oven. Thanks! :)
    Heather November 20, 2012 at 12:06 pm
    Hope they work out better next time- let me know! :)
    Jenifer July 28, 2013 at 9:38 pm
    Since I've made this recipe a dozen times and everybody I serve these to asks for the recipe, I thought I should finally thank you! :) I also wanted to add that, I made a cream cheese frosting (with vegan cream cheese) to go on top of these the last time and I made them, and they tasted EXACTLY like Cinnabon's! No, actually, they were better because they didn't leave me with an upset stomach from the LOADS of sugar and fat! So, thanks for the amazing recipe! :)
    Emi August 11, 2014 at 4:39 pm
    Tried them right now, WAHHH SUCCESS. The filling wasn't too sweet, so it gave me a chance to go crazy with the honey (I used honey instead of icing). Thank you~ ^^
    Olivia Walker March 3, 2015 at 12:57 pm
    I also found problems with the proofing. I was surprised that your directions didnt call for any type of proofing. Yeast typically needs a room temperature (70 degrees) atmosphere to rise properly. As I suspected, they did no rising when in the fridge and little rising after I took them out and left them in a warm area. I think there were some room for improvements on my part. I think next time I will go with my instinct and proof for an hour or 2 before forming the rolls.

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