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These cinnamon rolls are for people who love sweets. They are very sweet and gooey.

Rate this recipe 4/5 (102 Votes)


  • 1 tbsp flax and 3 tbsp water
  • 1 1/2 cups water, hot
  • 1/3 cup vegan margarine, soft
  • 3/4 cup sugar
  • 2 tsp salt
  • 4 1/2 cups AP flour
  • 3 tsp active yeast
  • Filling:
  • 1/2 cup vegan margarine, soft
  • 1 cup brown sugar
  • 1/4 cup cinnamon
  • 1 tsp vanilla
  • Glaze:
  • 1 cup powdered sugar
  • 1/4 cup coconut milk
  • 1 tbsp vanilla


Servings 16
Level of difficulty Average
Preparation time 200mins
Cooking time 30mins
Cost Average budget


Step 1

Make dough using a bread machine, adding ingredients as they appear on the list.

Step 2

Roll dough out on a surface floured with powdered sugar.

Step 3

Combine filling ingredients in a bowl. In a separate bowl, combine glaze ingredients.

Step 4

Spread filing on dough. Roll into a jelly-roll. Cut into 1 inch sections.

Step 5

Let rise in a warm place for 1 hour.

Step 6

Grease casserole dish. Place rolls into dish. Cover rolls in glaze.

Step 7

Bake at 350*F for 30 minutes until no longer doughy.


If not using a bread machine: Combine water, sugar, and yeast. Let sit 15 minutes until frothy. Combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry ingredients. Let rise 3 hours.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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