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
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.
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.
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
- Chai Tea Latte Cake
- Apple Oat Crumble Bars
Gooey Cinnamon Raisin Rolls
- 9×13 glass or ceramic baking dish
- Rolling Pin
- 1 Tbsp active dry yeast
- ½ cup water (lukewarm)
- 3 ¾ cups all-purpose flour
- ⅓ cup sugar
- 1 tsp baking powder
- ½ tsp Celtic sea salt
- ¾ cup canned coconut milk
- 2 oz salted butter (melted)
- ¼ cup applesauce (unsweetened)
- 2 Tbsp + 1½ tsp avocado oil
- 1 tsp apple cider vinegar
- 1½ tsp cinnamon extract
- 1 cup raisins
- ¼ cup sugar
- ¼ cup sucanat
- 2 Tbsp ground cinnamon
- 1 Tbsp salted butter (melted)
- 2 oz salted butter (melted)
- ½ cup sucanat
- ¼ cup pure maple syrup
- ¼ cup canned coconut milk
- 1½ tsp cinnamon extract
- ⅛ tsp Celtic sea salt
Browed Butter Glaze (optional)
- 2½ Tbsp salted butter
- 1 cup powdered sugar
- ¼ cup warm water
- 1½ Tbsp cinnamon extract
- Preheat oven to 350°F and get out a 9×13 baking dish.
- In a small bowl, combine the yeast and water. Set aside to let the yeast proof. It will be frothy when ready (about 5-10 minutes).
- In the bowl of a stand mixer, whisk the flour, baking powder, sugar, and sea salt.
- In a separate bowl, whisk the coconut milk, 2 ounces (1/4 cup) of the melted butter, applesauce, avocado oil, apple cider vinegar, and cinnamon extract.
- Add the yeast to the wet ingredients and whisk again. Then, add all the wet ingredients to the large bowl.
- Place the bowl on the stand mixer fitted with a dough hook attachment. Mix on low speed until a sticky, firm ball of dough forms.
- In a small bowl, whisk the sugar, sucanat, and cinnamon.
- Pour in 1 tablespoon of melted butter and mix it all together with a fork. Set aside.
- In a small vessel with a pouring spout, whisk together the melted butter sucanat, maple syrup, coconut milk, cinnamon extract, and sea salt. Set aside.
- Place the dough in the center of a large piece of parchment paper.
- Place another sheet on top of the dough. Use a rolling pin to roll the dough into a rectangle about a ½ inch thick. Peel off the top layer of parchment.
- Evenly distribute the cinnamon sugar over the sheet of bread. Sprinkle the raisins on top.
- Dampen your hands and roll up the dough, starting on the long end.
- Use a sharp knife to cut the log into individual rolls every 2 inches.
- Place the rolls in the baking dish, cut side up. Pour as much sauce as desired over the top to make them extra gooey.
- Set the pan on top of the warm oven to rise for 10 minutes. Then, bake for 35-45 minutes. The tops should be firm and golden with the sauce bubbling. If no sauce or minimal sauce 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.
- Place a sheet pan under the baking dish to catch any bubbly drips!
- If desired, substitute raisins for nuts or apple pieces.
- Vanilla extract can be used in place of cinnamon extract.
- Heavy cream or half and half can be used instead of coconut milk.
- Recipe adapted from Bunners’ Cinnamon Buns.