Graham Cracker Cinnamon Rolls (the best ever!)

By Melissa Huang
August 6, 2018
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Author Notes: These vegan cinnamon rolls have the best flavor because of added graham crackers to the dough. You have got to try this!Melissa Huang

Makes: 9 rolls
Prep time: 2 hrs
Cook time: 1 hrs

for the dough:

  • 1 cup lukewarm water
  • 1 tablespoon instant yeast
  • 2 1/2 cups all purpose flour
  • 3/4 cup crushed graham crackers
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons neutral oil

for the filling:

  • 3 tablespoons neutral oil
  • 1/4 cup granulated sugar
  • 1/2 tablespoon ground cinnamon
  1. For the dough: In a large bowl, microwave the water to be about 110-115 degrees F. If you stick your finger in, it should feel just slightly warm.
  2. Pour in the yeast and stir until it dissolves. Allow to proof.
  3. In the bowl of a stand mixer, combine the rest of the ingredients: flour, graham cracker crumbs, sugar, cinnamon, and oil.
  4. Once the yeast has become foamy and bubbly, pour into the bowl, use the dough attachment, and mix on medium speed until a tacky but not too sticky dough forms. Add flour and water appropriately.
  5. Place dough in a greased bowl and cover with a tamp paper towel or kitchen towel and allow to rise in a warm place. Allow to double in size (takes about 45 minutes to an hour). Meanwhile, prepare the filling.
  6. For the filling: Combine the sugar and cinnamon.
  7. Roll out the dough into a thin rectangle. Brush evenly with the oil. Then sprinkle the cinnamon sugar mixture evenly.
  8. Roll the dough tightly and place the seam side down. Then using floss or a very sharp knife cut into 2 inch sections. Place in a greased pan with a little space in between each. Brush with a little more oil on top. Cover with plastic wrap and set in a warm place to rise for another hour.
  9. Preheat oven to 350 degrees F. Bake for 25-30 minutes or until slightly golden brown. Allow to cool slightly and serve immediately. If you want, you can add frosting (but I prefer none).

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