Cinnamon Rolls

I’ve always loved cinnamon rolls. Growing up, one of my sinful indulgences was to cut a stale cinnamon bun in half, then butter and pan fry it… Healthy? Nooooo…. Yummy? Oh My, YES! 🙂

When Dave and I became vegan, we also became obsessive label readers (as most do). This obviously led us to become acutely aware of what was in the food we ate… Sadly, I found that commercially made cinnamon rolls were often concoctions of ingredients I’d expect to find in a science lab, not a kitchen. Certainly not our kitchen!… Vegan or not, we were turned off.

Of course this didn’t mean life without cinnamon rolls, just that now I’d be making them… Perfect, because I has some improvement in mind. The most important of those being, mixing the raisins right into the dough so that they wouldn’t fall out of the roll and into my lap anymore.

We both really liked the rolls, although Dave said he preferred a plain white icing to my cinnamon-maple. If your taste is like his, omit the cinnamon and  maple extract when making the icing.



Cinnamon Buns



Cinnamon Rolls


1 tbsp Quick Rise Yeast

1 cup Warm Water (like a warm bath)

1/3 cup Canola Oil

3 tbsp Maple Syrup

1 tsp Apple Cider Vinegar

1/2 tsp Salt

1/2 cup Raisins

2 cups Whole Wheat Flour

1 – 1 1/2 cups All-Purpose Flour



1/2 cup Margarine

3/4 cup Brown Sugar

2 tsp Cinnamon



1 1/2 cups Icing Sugar

1 1/2 tsp Cinnamon

1 tsp Maple Extract

2 tbsp Non-Dairy Milk


Prepare a 9 x 13 inch baking pan.

Place all the filling ingredients in a bowl and stir together until thoroughly combined.

Dissolve the yeast in the water, in a large bowl. Stir in oil, maple syrup, vinegar, salt, and raisins. Add whole wheat flour, one cup at a time, stirring until well incorporated. Add one cup of all-purpose flour, stirring until too stiff to do so, finish incorporating flour by kneading in. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes).

Immediately roll out the dough into a rectangle (approximately 21 x 16 inches). Spread the filling over the dough, roll up, and cut into 12 rolls. Place rolls in baking pan and let rise for 30 minutes. When rolls are rising, preheat oven to 375°F

When rolls have finished rising, bake for 20-25 minutes, until golden brown. Allow to cool for 10 minutes before icing and serving.

To make the icing, stir all the icing ingredients together (sift the sugar before adding), until smooth… This icing is very thick, if you prefer yours more drizzly, add additional milk (no more than) 1/2 tsp at a time, until desired consistency is reached.



13 thoughts on “Cinnamon Rolls

    1. Starr

      I hadn’t thought about it, but I guess they are a bit lighter than the standard recipe… Now I don’t feel guilty about that second one I scarfed down. Thanks 😀

  1. itsthecookiemonster

    ahahaa you did what?!?! pan-fry cinnamon rolls with butter? oh goodness just saying that is enough to clog my arteries. Not gonna lie though, I think I might try that the next time I buy cinnamon buns 😛

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