24 pack (double recipe) cinnamon rolls with vegan buttercream
So, I’ve been making these cinnamon rolls like they’re going out of style for a while now. If you follow me on Instagram you’ve probably gotten a bit tired of it really. It all started when a neighbor of mine brought me a loaf of “accidentally vegan” bread earlier this year. It was the stuff white bread dreams are made of, soft, fluffy and just delicious. So of course I asked her for the recipe and she gladly obliged.
For those needing the recipe right now, scroll all the way to the end of this post
Single pack (dozen) before baking
She had gotten the recipe from another one of our neighbors. Probably my whole neighborhood has been making vegan white bread for ages and I didn’t even know it!
I did some more research on the recipe because it was mind boggling to me that you could make not only decent, but incredibly yummy bread from start to finish in 60 minutes or less. It turns out my neighbor’s version is probably an adaptation from this bread recipe here, which probably comes from this company here. Kinda like a game of telephone (as recipes do).
Donuts made with the dough (double the rise time and cook in 2 inches of hot oil til golden on each side)
The original recipe makes 4 loaves of white bread (in total Mormon family fashion). That’s a lot of bread! So, I divided the recipe down to make a single batch of bread and adjusted the measurements and timing bit to suit my tastes. Then I decided to make the bread into cinnamon rolls, one of the best decisions I’ve ever made. Then I posted the recipe in an instagram post.
Cinnamon Swirl Bread with added Cinnamon Chips. NO rise time.
Then, other people started making the rolls…
As you can imagine, variations on this recipe could be positively endless. Kittee at Cake Maker to the Stars made these ones filled with dried blueberries and a glaze that contained orange blossom water.
…and then these that are just the prettiest rolls I have ever seen! (both photos used with permission).
I can’t wait to try a savory version using this filling. I’ve also made this recipe into orange rolls, and buttery pan rolls.
And finally, Kittee’s friend (and now mine too) Matt made the rolls and posted my instagram recipe on his site (full credit) with a beautiful story about growing up baking with his mum. It’s just lovely. As are the cinnamon rolls.
Find my adapted recipe and Matt’s lovely story here.
If you make the rolls, bread or any other variation, I’d love to hear about it and see your photos too! And please, share this post!
Love,
Somer
NOTES: It is vital that you use both INSTANT yeast and liquid lecithin for the magic fastness of this recipe. Active dry yeast is not the same as instant yeast! For those with soy allergies, liquid sunflower lecithin will work just as well as soy lecithin in this recipe. My dough is always pretty soft and sticky when I make this recipe, so don’t be alarmed if yours is too. If you’d like to make this recipe without vegan butter, simply moisten the cinnamon roll dough with water and then sprinkle the brown sugar over the top. These rolls can also be successfully made with 100% whole wheat flour.
Vedged Out 
YUUUUMMMMMMMMM
Totally!
I love the story behind the recipe. How fun that it is a neighborhood recipe that keeps getting shared. They looks amazing and since I already know what an awesome cook and baker you are I know they taste as good as they look!
Tami, the story is NEARLY as good as the rolls themselves 😉
Whoa, they look really delicious and I’m now officially hungry 😉 Thanks for bringing these to the VVLP – they look like perfect sharing food!
Why thank you! They are really excellent for sharing!
those rolls loook phenomenallll! what does the lecithin do?
Richa, I don’t understand the science, but somehow the combo of the lecithin and instant yeast makes the softest, fluffiest, fastest rolls ever. It really is magical!
it probably acts like a dough conditioner. thats awesome! added to my list of things to order tonite! someone save me from baking madness in 88 deg out here
Richa, you’re probably spot on. Whatever it is, it makes me really happy. It’s revolutionized bread (and bread sweets) in my kitchen.
It’s so special to be part of this beautiful story. Even in the cold, distant (but ever-connected!) world of the internet, I’m reminded that the real pleasure of food comes from the sharing. Not only of the food itself, but the recipes, histories and backgrounds go on with or without us and weave their own future histories and add to the tapestry. And I can’t wait to build up the courage to try the doughnuts! What a versatile dough. Thanks so much for sharing this!
Matt
Matthew! This is what I love so much about the vegan/blogging community. It makes us all feel intertwined and connected. I was just absolutely beaming as I read through your post and I know other people will too.
What is perhaps even more amazing to this back (back) story is that the original loaf of bread was delivered while I was recovering from hip surgery as the result of an accident. Women in my neighborhood brought vegan meals and treats to my home to feed my whole family for a more than a week. None of these women were vegan, or even vegetarian for that matter! One even just brought pasta with marinara sauce and bagged salad because she had no idea what else to make. I told her it was perfect! But we also received some really gourmet and yummy things as well. I’ll never forget it. I was so grateful.
Let me know if you make the donuts! I think the glaze was just 3 cups powdered sugar + 3 tablespoons water. They weren’t as quite as soft as regular donuts, but we still adored them. My kids even mentioned that they didn’t get a stomach ache from eating them like they normally would when eating a donut! ❤
What a lovely story of neighborly care! And what an uplifting thing in a world filled with horrible tales lately. I don’t even WANT to read the news.
When I opened the e-mail of your post and saw the frosted cinnamon rolls, my mouth sprang into action! Oh, how I miss wheat on a regular basis (I react only if I’ve had it too much, or too often.) I think, perhaps, the next time I splurge on wheat, I should make these….right after I get some liquid lecithin.
These look soooooooooo good!
Bread is just magic: the smell of it, the feel, its seeming simplicity, the texture, and of course THE TASTE which is the most important of all! And this recipe is especially magical because of how its reached so many people! Love that! The world would be a better place if we all baked our own bread :-). xoxo
Wow this looks awesome. I need to get hold of some lecithin then I can’t wait to try this!! My usual cinnamon bun recipe take about 3 hours so this sounds much better. Thank you x x
Please come over NOW. I want all of this! ❤
Holy crap, you’re a genius! And I’m totally trying this recipe ASAP!
so fun to make friends online 🙂
dying to try the rolls!!
I can’t wait to see what you think! Crazy how cinnamon rolls have bonded me and these buddies! ❤️