Enjoy this recipe for one of Sweet Bones’ most popular items – Cinnabons.

Sweet Bones
Sweet Bones


1 cup warm water

4 tsp dry instant yeast

1 tsp salt

1 tsp sugar

1 cup warm soy milk

⅔ cup sugar

½ cup margarine

1 tsp salt

6 cups plain flour

1 tbsp cinnamon


½ cup sugar

½ cup margarine

1 tbsp cinnamon


100g margarine

1 tub Tofutti cream cheese (230g)

1 tsp vanilla essence

1 cup icing sugar, sifted



In a small bowl, whisk the warm water with the yeast, salt and sugar until well combined. Make sure your water is isn’t too hot, as it will kill the yeast. Place the bowl in a warm area and allow it to become frothy for five to 10 minutes.

In a large mixing bowl (one with a spout is ideal), whisk the warm soy milk, sugar, salt and margarine until well combined and the sugar has dissolved. It is essential that the margarine is melted, but make sure it isn’t too hot.

If you have a KitchenAid with the hook attachment, place the flour and cinnamon into a large mixing bowl and allow the hook to mix well on low speed. If you are mixing by hand, use a large bowl and a wooden spoon.

Return to your yeast mixture, which by now should be frothy. Keep the KitchenAid on low speed and take turns in tipping the yeast mixture and the soy mixture into the mixer. If mixing by hand, add a bit from each bowl in alternating turns and mix well.

Allow the mixture to knead together for roughly eight minutes in the KitchenAid, or until well combined, dough-like and just not sticky. Oil the inside of a large bowl and transfer the dough to this bowl to proof. Cover with plastic wrap and set aside in a warm place for 90 minutes, or until doubled in size.

While the dough is proofing, prepare your filling. Combine the cinnamon and sugar in a bowl until well mixed. Melt margarine and stir into this mixture. Once the dough is proofed, stretch on a floured surface with a rolling pin into a rectangular shape, roughly 40cm x 50cm. Spread the filling on the dough rectangle, taking care to reach all the edges - this part is important!

Roll the dough into a log (lengthwise) and cut into 16 equal slices. Place each slice on a well-oiled baking tray. Bake at 180ºC for 16 minutes, then rotate and bake for an additional two minutes. Remove from the oven and allow them to sit for five minutes, then remove from the tray to cool.

To make the frosting, cream the margarine and vegan cream cheese in a KitchenAid or hand mixer until they are one colour. Add the vanilla essence and mix until combined on a low speed. Slowly add the sifted icing sugar while still mixing on low, taking care to scrape excess icing sugar from the walls of the bowl. Place in the fridge to set for five to ten minutes before frosting. When the buns are cool, spread the frosting evenly over the tops.


You can grab a copy of the Sweet Bones: The Cookbook at Paperchain Bookstore (Manuka), Essential Ingredient (Kingston), Dymocks (Canberra Centre), The Cruelty Free Shop (Braddon), Barrio (Braddon) and the Canberra Region Visitors Centre (Regatta Point).