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Cinnamon Rolls

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total time:
3 hours, including rising time

total time:
3 hours, including rising time
total time:
3 hours, including rising time


  • 4 1/2 teaspoons Ener-G Egg Replacer (equivalent of 3 eggs)
  • 6 tablespoons water
  • 4 1/2 to 5 cups unbleached all-purpose flour, divided
  • 1 packet active dry yeast
  • 1 cup nondairy milk
  • 1/3 cup nonhydrogenated nondairy butter
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • Nondairy milk for brushing
  • 3/4 cup firmly packed light brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup nonhydrogenated nondairy butter, softened
  • 1/2 cup raisins, optional
  • 3/4 cup chopped walnut or other nuts, optional
  • 1 cup confectioners’ sugar
  • 2 tablespoons nonhydrogenated nondairy butter, melted
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons nondairy milk
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  • 1

    To make the dough, in a blender or food processor, whip together the egg replacer powder with the water until it’s thick and creamy.

  • 2

    Using the paddle attachment in the bowl of your electric stand mixer (or mix by hand), combine 2 1/4 cups of the flour and the yeast. In a small saucepan, heat the milk, butter, sugar, and salt, stirring constantly, until warm and the butter is almost melted. Pour the milk mixture into the flour mixture, with the mixer on low speed.

  • 3

    Add the egg replacer mixture, and scrape down the sides of the bowl. Turn the speed to high and beat the mixture for 3 minutes. Replace the paddle attachment with the dough hook, and knead in as much of the remaining 2 1/4 to 2 3/4 cups flour as necessary until you make a moderately soft dough that is smooth and elastic, 3 to 5 minutes. The dough will no longer be sticky to the touch.

  • 4

    Shape into a ball, and place in a greased bowl. Cover and let rise in a warm place for 1 to 2 hours. When the dough has doubled in size, punch it down. Place on a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

  • 5

    Meanwhile, to make the filling, combine the brown sugar, cinnamon, butter, raisins and nuts (if using). Set aside.

  • 6

    After the dough has rested for about 10 minutes, roll the dough into a 12-inch square. Brush the filling evenly over the rolled-out dough. Carefully roll the dough into a log and pinch the edges to seal. Slice the log into 8 equal sized pieces. Arrange these pieces on a greased cookie or baking sheet.

  • 7

    Cover the dough loosely with clear plastic wrap, leaving room for the rolls to rise. Let the dough rise in a warm place until the rolls are nearly double in size, 45 minutes to 1 hour. At this point they could also sit overnight for baking in the morning (just cover the cookie sheet with plastic wrap and refrigerate; once you remove them from the fridge, take off the plastic wrap and allow to return to room temperature for 30 minutes before baking).

  • 8

    Preheat the oven to 375°F. Brush the dough with nondairy milk. Bake for 25 to 30 minutes, or until they turn golden brown. You’ll also know they’re done if they sound hollow when you lightly tap on the top of the buns.

  • 9

    While the buns are cooking, prepare the icing by combining the confectioners’ sugar, butter, vanilla, and milk in a bowl. When the rolls are ready, remove them from the oven, and let them cool for 5 minutes. Drizzle with icing; serve warm or at room temperature.

Recipe Notes

Edit note

You could break this up into 2 hours prep day one, 30 minutes baking day two

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