Gooey Cinnamon Raisin Rolls

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When asked what my all-time favorite treat is, I’d have to say cinnamon rolls. They’re sweet, gooey, buttery, and so delicious! When I took my first trip to Toronto and stumbled upon a vegan and nut-free bake shop, my life was forever changed. Never before had I eaten from a bakery! They’re were so many things to choose from because everything was safe for my allergies. But of course, I went with my two favorite desserts, the signature cinnamon bun and a chocolate cupcake. Both were decadent and amazing, so I was bummed we had to go back home the next day, knowing I’d never find another bakery like Bunner’s. However, they have their own cookbook featuring some of their best products. It is by far my favorite cookbook and it’s the reason I got into baking. The recipe I’m sharing today for Gooey Cinnamon Raisin Rolls is adapted from the recipe in this book.

How to Make Gooey Cinnamon Raisin Rolls

Sweet Bread

Gooey Cinnamon Raisin Rolls have a lot of steps and ingredients, but they aren’t overly difficult to make. To make the sweet bread, start by mixing the yeast and water in a small bowl. Set it aside for about ten minutes to allow the yeast to proof and become frothy. Meanwhile, in the bowl of a stand mixer fitted with a dough hook, whisk the flour, baking powder, sugar, and sea salt. If you don’t have stand mixer, just use a large bowl.

In a separate bowl, whisk the coconut milk, melted butter, applesauce, avocado oil, apple cider vinegar, and cinnamon extract. If you don’t have coconut milk, heavy cream or half and half can be used instead. When the yeast is proofed, add it to the wet ingredients too. Then, pour all the wet ingredients into the large bowl with the dry goods. Mix on low speed with a dough hook until a firm, sticky dough forms. If you aren’t using a mixer, stir the ingredients together with a wooden spoon. Then knead it by hand until the dough comes together.

Assembly

Set aside the dough and preheat the oven to 350 degrees. In a small bowl, make the cinnamon sugar by whisking together sugar, sucanat, and cinnamon. Then add a tablespoon of melted butter and mix it in using a fork.

Place the ball of dough onto a large piece of parchment paper and place another piece on top. Use a rolling pin to roll the dough into a large rectangle about a half inch thick. Remove the top piece of parchment and evenly distribute the cinnamon sugar over the bread. Then sprinkle the raisins on top. If raisins aren’t your favorite, they could be omitted or replaced with nuts or diced apples. Roll up the bread starting on the long end. Use a sharp knife to cut the log into two inch pieces. Place them in a 9×13 glass baking dish, cut side up. Set aside to rise for ten minutes on top of the preheating oven.

Sauce

Meanwhile, make the sauce. It’s totally optional if you don’t want them to be as rich and sweet, but it will make them ultra gooey. Another option would be to just use half the sauce. In a small vessel with a pouring spout, mix the remaining melted butter, sucanat, maple syrup, coconut milk, cinnamon extract and sea salt. Vanilla could also be used if you don’t have cinnamon. Pour as much sauce as you’d like over the cinnamon rolls.

Place the pan in the preheated oven and bake for 35-45 minutes. The tops should be golden brown and the sauce should be bubbling. If you don’t use the sauce, they won’t need as long to bake and should be checked after 20 minutes. Remove from oven and let cool completely before glazing. If you aren’t using the glaze, then enjoy the Gooey Cinnamon Raisin Rolls fresh and warm.

Browned Butter Glaze

The browned butter glaze is also optional, but so delicious! In a small saucepan, melt the butter on medium heat. Swirl the pan periodically and continue cooking until it turns golden brown. Then add the powdered sugar, water, and cinnamon extract. Whisk until smooth and remove from heat. Drizzle the warm glaze over the cooled Gooey Cinnamon Raisin Rolls right away. Enjoy!

More Recipe to Try

• Spiced Date Scones with Browned Butter Glaze
• Vegan Banana Nut Bread
• Eggless Cinnamon Raisin Bread
• Healthier Eggless Snickerdoodles

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Gooey Cinnamon Raisin Rolls

These sticky, gooey cinnamon rolls are buttery, sweet, and loaded with raisins. They make a decadent breakfast or a lovely dessert!

Prep Time45 mins

Cook Time45 mins

Rising Time10 mins

Total Time1 hr 40 mins

Servings: 16 cinnamon rolls

Rachel Alexandra

Equipment

• 9×13 baking dish glass or ceramic
• Rolling Pin
• Stand mixer and dough hook optional

Ingredients

Rolls

• 1 Tbsp active dry yeast
• ½ cup water lukewarm
• 3¾ cups all purpose flour
• ⅓ cup sugar
• 1 tsp baking powder
• ½ tsp Celtic sea salt
• ¾ cup canned coconut milk
• 4 Tbsp Irish butter melted
• ¼ cup applesauce unsweetened
• 2½ Tbsp avocado oil
• 1 tsp apple cider vinegar
• 1½ tsp cinnamon extract
• 1 cup raisins

Cinnamon Sugar

• ¼ cup sugar
• ¼ cup sucanat
• 2 Tbsp Spice House cinnamon
• 1 Tbsp Irish butter melted

Sauce (optional)

• 2 oz Irish butter melted
• ½ cup sucanat
• ¼ cup pure maple syrup
• ¼ cup canned coconut milk
• 1½ tsp cinnamon extract or vanilla
• ⅛ tsp Celtic sea salt

Browned Butter Glaze (optional)

• 2½ Tbsp Irish butter
• 1 cup powdered sugar
• ¼ cup warm water
• 1½ Tbsp cinnamon extract or vanilla

Instructions

Rolls

• Mix the yeast and water in a small bowl. Set it aside for about ten minutes to allow the yeast to proof and become frothy.
• Meanwhile, in the bowl of a stand mixer fitted with a dough hook, whisk the flour, baking powder, sugar, and sea salt. If you don’t have stand mixer, just use a large bowl.
• In a separate bowl, whisk the coconut milk, melted butter, applesauce, avocado oil, apple cider vinegar, and cinnamon extract.
• When the yeast is proofed, add it to the other wet ingredients. Then, pour all the wet ingredients into the large bowl with the dry goods.
• Mix on low speed with a dough hook until a firm, sticky dough forms. If you aren’t using a mixer, stir the ingredients together with a wooden spoon. Then knead it by hand until the dough comes together.
• Set aside the dough and preheat the oven to 350°F.

Cinnamon Sugar & Assembly

• In a small bowl, make the cinnamon sugar by whisking together sugar, sucanat, and cinnamon. Then add a tablespoon of melted butter and mix it in using a fork.
• Place the ball of dough onto a large piece of parchment paper and place another piece on top. Use a rolling pin to roll the dough into a large rectangle about a half inch thick.
• Remove the top piece of parchment and evenly distribute the cinnamon sugar over the bread. Then sprinkle the raisins on top.
• Roll up the bread starting on the long end. Use a sharp knife to cut the log into two inch pieces.
• Place the rolls in a 9×13 glass baking dish, cut side up. Set aside to rise for ten minutes in a warm place.

Sauce (optional)

• In a small vessel with a pouring spout, mix the remaining melted butter, sucanat, maple syrup, coconut milk, cinnamon extract and sea salt. Pour as much sauce as you’d like over the cinnamon rolls–you don't need to use it all!
• Place the pan in the preheated oven and bake for 35-45 minutes. The tops should be firm and golden with the sauce bubbling. If no sauce (or a minimal amount) is used, check after 20 minutes.
• When finished remove from oven and let cool completely before glazing. If not using the glaze, let them cool for 5-10 minutes before enjoying warm.

Browned Butter Glaze (optional)

• In a small saucepan, melt the butter. Let it cook until it becomes golden brown, swirling the pan periodically.
• Add the sugar, water, and extract and whisk to combine.
• Remove from heat and drizzle over the cooled cinnamon rolls right away.

Notes

• Heavy cream or half and half can be used in place of canned coconut milk.
• Instead of raisins, feel free to try chopped nuts or diced apples.
• Place a sheet pan under the baking dish to catch any bubbly drips
• Vanilla extract can be used in place of cinnamon extract.
• Recipe adapted from Bunner’s Cinnamon Buns.

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