Friday, March 16, 2012

Loaded Cinnamon Rolls

When we have our pick of cinnamon rolls on a platter, don't we always look them over, searching for the one that has the most icing or cinnamon?  When I make them at home, the gooiest ones always get picked first, leaving the ones with the least icing or cinnamon behind, only to be eventually be eaten by G, who is our family's official food cleaner-upper.  So, when I made them again a few days ago, I thought, they are all going to be wanted and desired, yes!  There's enough cinnamon and icing on these to satisfy any roll-craving lover.  Also, I used my pizza dough to make these.  Why not?  It's an easy dough, and it makes for a quick breakfast.  No waiting two hours for a second rise, and the end result is light, not heavy.  I have no idea how this may differ from other cinnamon roll doughs, but this works perfect for us.  Give it a try.

Loaded Cinnamon Rolls



2 pkgs. or 1 and 1/2 Tbs. of active dry yeast
2 cups of warm water
4 cups of flour
1 and 1/2 Tbs. olive oil
2 tsp. salt
1 and 1/2 Tbs. vegan or raw sugar
Flour for rolling
 Non-stick spray 

 5 Tbs. vegan margarine, melted and divided
1/4 cup vegan or raw sugar, divided
2 Tbs. ground cinnamon, divided

2 cups powdered sugar
3 Tbs. and 1 milk


For the Dough:  In a large bowl, dissolve the yeast in the water.  Let rest for ten minutes.  Combine the remaining dough ingredients in with the yeast/water mixture and mix well.  Cover bowl with a damp towel, and let rise for 30 minutes.  Preheat oven to 350 degrees. Spray two large baking sheets with non-stick spray and set aside.  Dip your fist in some flour and punch down the dough.  Divide the dough into two large balls.  On a large, lightly floured area, put one of the dough balls, and sprinkle the top of it with flour.  Roll out to a large rectangle, roughly eight to nine inches wide and at least twelve inches long. 

For the Filling:  Spread half of the melted margarine on the first rolled out dough with a pastry brush.  Sprinkle half of the sugar over the margarine.  Top with one tablespoon of the cinnamon.  Make sure you spread and sprinkle as evenly as possible.  We want these to be yummy with every bite.  Starting at the short end, roll up the dough.  Cut into seven to eight pieces.  Lay them cut side down on one of the baking sheets.  Repeat with second ball of dough.  Bake for 25 minutes.  Set pans on baking rack to cool for about ten minutes before icing the rolls.

For the Icing:  Mix the sugar and soy milk together in a small bowl. With a spoon drizzle the icing over the rolls, making sure to cover them thoroughly.  Eat immediately.  You can freeze these as well; just don't put the icing on first. Reheat in oven, then ice them.  Makes fourteen to sixteen rolls.  Feeds five hungry, happy vegans.


  1. They look so tasty, you are a good vegan.

  2. Ooh, gorgeous! I would definitely like one of those. I've only made cinnamon rolls once, I think and they were a little dry but they're fun!

  3. Oh my!! These look absolutely perfect. WANT!

  4. WM, thank you. :-)

    FF, you? Hmm, maybe if instead of sugar, I used ground dates, then I'd believe ya! But, thank you for the compliment - I think they're pretty too. :-)

    Molly, thank you! MAKE!

  5. have been craving these for i think my whole vegan life!!! just got a wonderbun from babycakes in ny, which is kind of like a cinnamon roll, and i devoured it! tried the new blossom bakery, but they had zero gf cinnamon buns!! looks so great & your fam is SO lucky that they have you making such treats!

  6. Wow! Cinnamon rolls are one of my most favorite foods in the world, and these look excellent. You made a lot of icing too - yum! It's great that these are so easy to make.

  7. Get Skinny, thank you! You eat so healthy, it surprises me that you would crave these. Perhaps you could create a gf version to share with others who can't eat gluten, either. I'd give it a try!

    Miss Rachel, thank you. :-) These definitely have a lot of icing, just the way we like them.

  8. oh how I wish i could eat those right now. I made oatmeal raisin cookies to take the sweet desires your cinnamon rolls gave wasn't bad and it did the trick.

  9. Millie, I'm glad your cookies helped you.

  10. The hungry vegans turn happy when they see these coming, eh?

  11. S.V., you bet! Happy, hungry vegans are what I like best.

  12. Very pretty rolls — I wish I could bite into their fragrant chewyness right now. But maybe just the roll without the icing, though I know I'm probably alone in that request. :)

  13. You have no idea how much I love cinnamon rolls...probably made worse by the fact I never get to eat them. I was seriously considering ordering a dozen online - for around $38! I should (hanging head with lazy embarrassment) make them instead. Yours look perfect.