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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
Another elephant rescued from horrible life in a circus and re-united with her sisters who had been rescued earlier! Onions. Great going Wildlife SOS.
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.
This was my first time making cinnamon rolls and they came out INCREDIBLE! I don’t think I could ever eat a store -bought cinnamon roll again. I let it rise twice and they came out so light and fluffy! I didn’t even put frosting or on a glaze on them, because I thought they were perfect as they were. I’m definitely bookmarking this recipe and making it again. Thank you so much! ^_^
I just made these, and they turned out amazing! I used vegetable oil for the oil/butter component and vanilla almond milk as the liquid component in the glaze. I think next time I’ll try the cashew frosting,
as I wasn’t crazy about the glaze. The actual rolls, though, were delicious (I used the 2 rise method)! I will roll them tighter next time for aesthetic purposes, but that’s the only thing I’ll change. I didn’t have any parchment paper, so I just liberally sprayed my Pyrex, and that worked just fine. Thanks for the recipe! 😊
awesome
These are so delicious! I made a test batch tonight to see if it is a project to do with our 3.5yo granddaughter this week. Oh, yes, it’s that easy and so delicious! Right, I already said that…
I added some chopped walnuts and half of a finely chopped, peeled d’Anjou pear. The added textures were a lovely bonus and your standard seasoning suggestion was spot on.
I put 5 rolls in a loaf pan to give as a gift and another 5 in a 6″ square pan for us to eat in the morning. (Too bad there’s a big hole in the corner now, but tasting one was necessary so I could write this review!) After baking, rather than add a frosting or icing, I just rubbed a little more vegan butter on the top to keep them tender. This will be often repeated, so thanks for the recipe!
Well first of all after letting it rise for an hour and a half, it became very sticky and the dough felt very hot. I assume the temperature was too high? I added flour and worked on it a little more before rolling it out. It was very sticky when I cut it, then I left the rolls to rise again before putting in the oven and they didn’t rise at all. They were hard and dry when baked and not edible at all. 🙁
I’ll try again with white flour I guess…
If the dough got very hot then the yeast would have started to die. So when you took it and rolled it out, all the aeration got lost. Now with the yeast dead, it will not acitvate again and make it rise. If it rose the first time, then you know that the yeast was working and wasnt old or dead to begin with. But it might have died later because of the heat.
Yeast thrives in warm temps upto 110 deg F which are warm to touch, not hot. After that it will die. So i think thats what happened here. It might have been kept too close to the vent where the oven hot air comes out or something for it to get that hot. If the dough doesnt rise, then the dough bakes up like crackers or biscuits which are dry. 🙁
You can make the rolls (if you have them) into bredcrumbs by pulsing in the food processor and use to make pie rusts or something. If you make these again and the rolls do not rise, dont bake them. You can knead them up again and add some yeast and baking powder and redo the rolls. Stuff happens, do make some again! 🙂
Oh I see. I think that’s what happened yes.
Wish I had written you earlier before throwing them away haha.
Thanks so much for your answer, very helpful indeed. Will try making them again and let you know how I go 🙂
I tried making these yesterday and they didn’t turn out good. In fact I had to throw them away. 🙁 It was my first time making cinnamon rolls… I used whole wheat flour only, which I assume was the reason they didn’t rise at all. But also a question, I used the second method for rising and had them sitting on the stove, which was still very warm, considering the oven was on, could that be the reason that the temperature was too high?
Yes all wheat flour needs a lot more time to rise and extra moisture, and in general will be denser than white flour. Can you describe the texture and what happened.
Hey!
The recipe sounds great! It seems to be one of your most popular recipes, doesnt it? 🙂 Would love to try it for my birthday tomorrow!
Since I am not the biggest fan of using oil in my baked goods, do you think I could omit the oil/ butter or replace it with applesauce?
Thank you in advance!
That would be difficult in this recipe. With baking some recipes need to be adjusted quite a bit if made without oil as they will tend to dry out.
Do you have this recipe in a cookbook or just the blog? Cinnmamon scolls are one of my favourite things to bake. I have an American truckstop recipe but it takes quite a few hours to make and uses twelve cups of flour, HUGE scrolls!
We’ve made almost everything you’ve emailed since we subscribed, I have learnt so much about vegan cooking and flavour profiles! Last night we had the cauli and capsicum chilli with cheese sauce, it was delicious!
Awesome! Those pepper cauli nachos are fabulous. Yes i do have these rolls in the cookbook with make ahead and icing and everything.
In your new everyday one?
Yes. in Vegan Richa’s Everyday Kitchen.
Hello, works great, I would like to know if I can substitute your flour with chickpea flour (garbanzo)
will that also work?
thx for sharing that great recipe
it wont work. chickpea flour dough is gluten-free and dries out quickly. i am working on a gluten-free rolls version so keep an eye out for that.
thx 🙂 any way to get it working with garbanzo flour and a Xanten, gelatin, tapioca starch or similar? thats what im looking for as I can not have rice flour as well maybe buckweath flour?
My recipe uses garbanzo bean flour and starch. I still have to test it once or twice before i post it. So hang in there. Till then you can make these garbanzo bean flour doughnuts. Bake them into doughnuts or muffins. https://fettabbau-trim.today/2017/07/vegan-gluten-free-lemon-donuts-grain-free.html%3C/a%3E%3C/p%3E
Can’t wait to see your Gluten Free Recipe
https://fettabbau-trim.today/2017/11/vegan-gluten-free-cinnamon-roll-bread-yeast-free.html%3C/a%3E%3C/p%3E
Is this self raising or plain flour?
plain
I made these last nigth for a pot luck and they were great! I used the aquafaba, but only did one rise. Really tasty and soft. Thanks! And surprisingly easy too.
Do you use the aquafaba straight from the can or do you whip it first? I know some recipes have you hand mix the liquid until it fluffs up like a meringue….
Straight from the can. If it is whipped, it will say int he instructions to whip it. unwhipped aquafaba works great as a binder.