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1 hour Vegan Cinnamon Rolls. 1 Bowl Aquafaba Homemade Vegan Cinnamon Rolls Recipe. Easy Cinnamon Rolls with Cashew cream frosting. Ready in 60 minutes. Vegan Soy-free Palm Oil free Breakfast Recipe. Pin this recipe!
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These cinnamon rolls are soft and tender, need 1 bowl, and have a secret ingredient. Aquafaba! Aquafaba is the liquid from a can of chickpeas (chickpea brine), that can be used to make meringues and can be used as egg substitute in some vegan baking. You can make aquafaba at home too by pressure cooking dried chickpeas in water. The viscous water remaining after the chickpeas are cooked is aquafaba and can be frozen for future use. In these cinnamon rolls, the aqufaba adds moisture to the rolls and also helps them rise quicker and rise more for a quick cinnamon rolls treat.
Proof the yeast. Add the rest of the ingredients and knead into a dough. Roll out the dough using flour. Sprinkle your filling of choice. Roll up, slice and place in parchment lined pan. Let the rolls rise in a warm place (near your preheating oven). Bake and done. Use your favorite frosting. I like my frosting not too sweet and sugary, so I used cream cheese like cashew cream + lemon + cinnamon + sugar frosting adapted from the cashew vanilla frosting on my carrot cake. You can use any frosting or a simple Sugar + non dairy milk icing.
If you have time, use the 2 rise method as that makes the rolls even more fluffy and soft. Especially if you are using combination flours or all whole grain flours, as those flours need more extra moisture and airy yeast action to keep them softer and not dense. Glutenfree version here. Recipe video right above the Recipe widget.
More Breakfast options from the blog
- Vegan Carrot Cake Loaf
- Banana Chocolate chunk Muffins. GF
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Banana Walnut Loaf GF
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Now the rolls. Make the dough with aquafaba (Find out what more you can do with aquafaba on the fb group here.). Not into aquafaba? use non dairy yogurt or use some lecithin.
Roll out the dough. Brush melted vegan butter or oil. Sprinkle the filling evenly.
Roll up on the longer side. Slice.
Place slices in parchment lined baking pan.
Let the rolls rise and double in size.
Bake until golden.
Cool for a few minutes. Then frost with your favorite frosting. Serve warm. Make these Aquafaba Vegan Cinnamon Rolls and let me know how they turned out!
Video: Subscribe to my Youtube Channel for all Video Recipes together.
Recipe
1 Hour Cinnamon Rolls with Aquafaba
Ingredients
Cinnamon Rolls:
- 3/4 cup warm-hot water
- 1/4 cup aquafaba, chickpea brine, (or use room temp non dairy yogurt or 1/4 cup coconut milk + 1.5 tbsp flax meal. Though the rolls do best with aquafaba)
- 1 tbsp sugar or other sweetener
- 1 tbsp maple syrup
- 1 packet active yeast, or 2 1/2 tsp active yeast
- 2 tbsp oil, or use melted vegan butter. I usually use oil
- 1 tsp nutritional yeast, optional
- 2.5 cups or more flour, I use unbleached white or a combination of white and wheat flour
- 1/3 tsp salt
Filling:
- 1 to 2 tbsp Oil , or melted vegan butter
- 1/3 cup or more coconut sugar , or brown sugar
- 2 to 3 tsp cinnamon
- 1/4 tsp salt
- Add some cardamom or nutmeg for variation
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Line a 8 by 8 inch brownie pan or 9 inch pie pan with parchment. Mix the first 5 ingredients under rolls until the sugar is mixed in. Let sit for a minute for the yeast to activate.
- Add in the oil, nutritional yeast and mix in. Add 2 cups flour and salt and knead. Add more flour, few tbsps at a time to make a soft somewhat smooth dough. 4 to 6 mins.
- Roll the dough out using additional flour into a 10 by 14 inch rectangle
- Spray or brush oil or vegan butter on the rolled out dough. (use as much melted vegan butter as you like :)).Sprinkle sugar, cinnamon and salt evenly. Roll the dough tightly along the longer edge to make a cylinder.
- Slice using a pizza cutter or floss or a serrated knife. Place the slices in a parchment lined brownie baking pan or pie pan. Spray or brush oil on top. Cover lightly with a towel and Let the pan sit near the warm oven for 15 to 20 minutes or until just about doubled. Remove the towel.
- Bake at 350f / 180ºc for 21 to 23 minutes or until golden on some edges.(just about starting to get golden)
- Let the rolls sit for a few minutes, while you make the icing or frosting of choice. Frost and serve.
Video
Notes
If the glaze hardens on sitting, heat it in the microwave, add a bit more milk and use. I prefer the cinnamon cashew frosting from my carrot cake on these, thinned out a bit and with some more sweetener. Gluten-free version here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so very happy to see this recipe. I cannot wait to make this version (I have another one that makes near perfect cinnarolls each time, but it’s very time consuming, as there are several steps, even to prep the aqaufaba).
*If you wish to make pecan rolls, like what we used to eat when we were children — well, at least I did 😀 — then add crushed pecans to the filling, make each roll smaller, and omit the glaze.* I will be trying that with this recipe whenever I get a craving for them.
Hi, i don’t have maple syrup at home and would like to make these rolls right now!! is it very important in the recipe or can I leave it out? Many thanks!
you can omit it and use more sugar.
Just made these today and they turned out wonderful!! My sweet guy loves cinnamon rolls and he thinks these are the best I have ever made 🙂 I have to agree!! The only thing I did differently was to add 1 Tablespoon of ground flax seed, because it’s good for us, and I add it to all my baked goods 🙂
How long will acquafaba keep in the fridge?
Looking forward to these for Mother’s Day…..
Thanks.
Jo
Aquafaba will keep for 3 days in the refrigerator and months if frozen. I usually freeze it in icecube tray, then transfer to a ziplock or closed container to use later.
I love all your recipes and I tried quite few already but EVERY SINGLE time I mess these up. And trust me I am no ordinary baker I actually have baked a lot and good but ever since I have become vegan, my baking started to SUCK! I do not know what exactly am I doing wrong… I always follow the recipe. After the dough has risen it still comes out a bit sticky. I tried to put more flour but somehow I am afriad it will not be as fluffy. Should I still go ahead and put maybe 3 cups of flour? My dough becomes nice and smooth however still a little sticky so even if I manage to roll it out it never becomes so beautifully round as your. The texture will become nice and fluffy but it will look like a 4year od made them 😀 PLEASE help me!!! 🙂
hmm. add a bit more flour and also some oil while working. Also how long are you kneading the dough?
Yeasted bread in general are vegan anyway as they are generally just flour water yeast salt and oil.
S trick I learned from my grandnother about 60 years ago: Cinnamon rolls were her delicious specialty, and to easily cut the rolled up dough, she taught me to slip a thread, not a string, maybe 10 inches long, under the roll, then cross and pull the 2 ends together at the top. Voila! A perfect slice. Repeat to get more slices.
I halved the ingredients to make a smaller batch. I thought it would be enough for 2 mornings for 2 people, just to try it out. Needless to say that we ate it all in one sitting. I used a cashew frosting and it paired perfectly. Definitely going to repeat the recipe. Thanks, Richa!
These look amazing! I love finding recipes that I can make so my egg & milk allergy daughter can enjoy baked goods! Learning to veganize so that we all can eat the same thing, so excited to try these.
I got really excited to see this recipe. I just recently found out about Aquafaba. I just love using it in recipes. I am going to make these beauties tonight.