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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.
Is nutritional yeast that important to this recipe? I do not like the taste of nutritional yeast. 🙂
omit it
Absolutely delicious. First time making these and they came out wonderful.
awesome!
I’m not a vegan, so I made these with butter and glazed them with honey — I have to say that they worked a lot better than my normal attempts at Chelsea buns etc using real egg! I might have to try substituting chickpea water into a few more enriched yeast dough recipes…
Main drawback: they came out of the oven about twenty minutes ago, and I’ve already eaten five :-p
I made them with some friends and even though we left them in the oven for a bit too long (they were dark brown in some spots), you can tell the dough was just right anyway. They tasted delicious too!
Thanks for the great recipe 🙂
Thank you, I made this exactly as written and it was delicious!!! Great use for the aquafaba I had lying around.
thanks!
Can you substitute gluten free flour?
try this one. https://fettabbau-trim.today/2017/11/vegan-gluten-free-cinnamon-roll-bread-yeast-free.html%3C/a%3E direct gf subs usually dont work
I made this the other day and did the 2 rise method and these turned out fabulous. I just used regular flour and substituted the 2 Tbsp oil for applesauce. My husband and I loved it and will be making this again as our new go to cinnamon roll recipe. We are not vegan so we did use butter in the filling and did a cream cheese frosting.
Hi Richa,
I made these twice recently with beautiful results but this morning the dough was incredibly sticky and I couldn’t seem to cover it with enough flour. I have gloppy heaps rising right now haha. Any idea what could have gone wrong? Temperature in the house? A yeast mishap? Thanks, I do love these!
OHHHH I bet it was using homemade aquafaba instead of can juice.
just add more flour. it could be the aquafaba or just the flour was too fluffily packed so the actual flour measure was less?
Ah that’s a very good point. I’m trying to teach myself to bake with yeast and it’s a roller coaster of emotion and trial! Thank you!
its not bad. Just go with the touch and feel of the dough. If its too tacky, add more flour. if it isnt rising then the yeast died. See my 100%% whole wheat bread post for lots of tips
I’ve made these before and they came out amazing. I’d like to make them again and freeze them. Would I be better off freezing them in the pan after the second rising and then baking before serving or should I bake up first and then freeze? Thank you!
you can do either. probably do a batch each way so you can figure out which feels easier and what texture you prefer.
These cinnamon rolls are so good!! I’m usually terrible at making yeasted doughs but these came put great! Made them using the overnight method to have for Thanksgiving breakfast, I didn’t put enough flour in but they were still so good. I’m making them again today because I had aquafaba left from the first time. Two rise method this time and I put enough flour in. They’re in the oven now. Thank you for the great recipe!!
awesome!
Question for you, I want to make these for my family for Christmas morning but I’d need to make them on 12/23. Would it work for them to be in the fridge from 12/23 until the AM of 12/25?