Cinnamon Raisin Bun with Cream Cheese Frosting


  • 4 1/2 cups flour ( i mixed ap & ww)
  • 1 1/4 unsweetened almond milk
  • 1 pkg of yeast
  • 3 tbsp of melted vegan butter
  • 1 tbsp of granulated sugar
  • 1/2 tsp of salt
  • filling:
  • 1 cup light brown sugar
  • 2 tbsp of melted vegan butter
  • 1 tbsp of cinnamon
  • 1/2 cup raisins soaked in warm water
  • icing:
  • 1 cup powdered sugar
  • 1/4 cup unsweetened almond milk ( add it a little bit at a time)
  • 1/2 tsp of vanilla
  • 1/2 tsp of almond extract
  • 1 tsp of vegan butter
  • 4-5 tbsp of vegan cream cheese ( i prefer @tofuttibrands )


  1. Add the yeast packet to warmed butter & almond milk, let it sit for 10 minutes to bloom then add the sugar and salt

  2. Pour liquid mixture into flour and combine well. Knead dough for roughly about a minute. Form into a ball and return to slightly greased bowl, cover with plastic wrap. Let dough rise for an hour or until doubled in size in a slightly warm place

  3. I preheat the oven to 175 keep the door open for a minute or two then put the bowl in there to rise)

  4. Roll out the dough on a lightly floured surface into a large rectangle. Brush the dough with melted butter and sprinkle with sugar and cinnamon mixture. Drain the raisins and add them to the surface of dough

  5. Roll into long log shape, ending with the seam side down. Cut into approx 9 rolls and place into greased 8x8 pan or pie dish

  6. Let rolls rise for about 30 minutes before baking

  7. Bake at 350 for about 25-30 minutes until golden brown

  8. Mix all icing ingredients until completely incorporated. Pour over rolls once cooled

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