My Grandma’s Cinnamon Rolls 2.0

This is how my grandma used to make cinnamon rolls, except they were not vegan. So as announced in our first recipe of delicious vegan cinnamon rolls I finally made them. They definitely are the best. Fluffy, soft and just sooo delicious.




  • 4 cups flour
  • 20g fresh yeast
  • 1/4l plantbased milk
  • 1/3 cup vegan margarine + 1/3 cup for filling
  • 1/4 cup sugar
  • Eggreplacer that equals 2 eggs
  • a pinch of salt
  • some lemon zest
  • 2 tsp cinnamon for the filling


  • 1 cup icing sugar
  • around half a cup of lemon juice (or a bit more)





Mix all the ingredients except the cinnamon and the 1/3 cup margarine for the filling to a smooth dough. For me that works best in our Vitamix. Knead it until it is even and let rise on a warm spot without wind for around 1-2 hours (it should have doubled in size). Take the dough and roll it out until it is around 1cm thick and flat. Then mix vegan margarine and cinnamon and spread evenly on the dough. Cut the dough in stripes and roll them up. To keep the shape you can put them in muffin forms or like us in ramekins for example, but they work without too. When you rolled everything up let it rise again for another 20 minutes. In this time you can preheat the oven to 400° F. When they had some more time to rise bake them for 15 minutes. In this time, mix lemon juice and icing sugar. When they are out and cooled down, spread the icing mixture evenly on the rolls and enjoy!


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