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These easy no yeast cinnamon rolls feature sweet potato puree which makes them the fluffiest, most pillowy homemade vegan cinnamon buns you’ll ever make. No dough-punching & no long waiting for the dough to rise! Jump to Recipe
Cinnamon buns make all mornings better. We all know that! But if I told you you can take the old cinnamon roll to the next level, by adding some sweet potato? Would you trust me and try it? I hope you do, because boy these Sweet Potato Cinnamon Rolls! SO GOOD! Plus these are no-yeast cinnamon rolls – vegan and no hour-long waiting around for the dough to rise.
Now, we don’t naturally think of sweet potatoes as a dessert ingredient – or sweet breakfast treat – but let me tell you, there are so many ways to incorporate them into your breakfast routine. On the blog, I already have a bunch of sweet breakfast treats using sweet potato puree, like my famous sweet potato blondies, this sweet potato bread, or this sweet potato crumb bread.
Other than flavor, there are many more reasons why adding sweet potatoes to your vegan baked goods is a good idea. First of all, sweet potato puree gives the rolls this gorgeous yellow-orange color. Secondly, it makes the texture of the dough somehow more soft and almost flaky! These rolls literally melt in your mouth. Truly amazing.
I’m especially fond of adding sweet potato puree to sweet breads and buns. They add flavor and give the dough a pillowy-soft texture. Now, imagine this swirled with cinnamon sugar – such a lovely indulgence.
INGREDIENTS
- Sweet potato puree adds just the right amount of moisture and a hint of earthy sweetness to these no-yeast cinnamon rolls. You can mash sweet potatoes after either roasting or boiling them. Roasted ones will have less liquid, whereas boiled sweet potatoes will add more water to the dough. Use your gut and add more flour if needed until a slightly sticky dough forms. I usually use canned purée.
- Flour – good old All-Purpose Flour will do.
- Non-dairy milk, such as almond, soy, light coconut or oat milk work perfectly for this recipe.
- Cinnamon + Brown Sugar for the filling.
- Baking soda + baking powder are the raising agents here and rise the dough within as little as 30 minutes. GENIUS!
TIPS AND SUBSTITUTIONS FOR VEGAN NO YEAST CINNAMON ROLLS:
- Fresh sweet potato cinnamon rolls in the morning are a beautiful thing! To get them quicker, store the dough overnight, then let it sit on the counter for an hour before you proceed to make the dough into rolls.
- You might need a few tablespoons more flour to get a non-sticky dough so go with your gut.
- Use any non-dairy milk for the dough.
- I used brown sugar for the filling but you can use equal parts of cane, coconut, or granulated sugar instead.
- No-yeast cinnamon rolls are best served fresh and warm but they will keep on a counter for a day and refrigerated for up to 3 days.
- I left them plain, but you can add a simple icing.
In a medium-sized bowl, mix in all of the wet ingredients until well combined. In another bowl mix all the dry ingredients really well.
Add 2.5 cups of the pre-mixed flour mixture into the wet and mix well. Depending on the consistency of your sweet potato puree and the sweetener used, you will need a few tbsp or up to a cup of flour to turn the mixture into a slightly sticky dough.
As soon as the mixture is dough-like, bring it together. Cover the bowl with a towel and let it sit for least half an hour. The dough will rise a bit.
Transfer the dough on a working surface and using some flour, roll it out into an 11×15 inch rectangle.
As to the cinnamon filling, you can go two ways. Either mix the sugar, cinnamon, and oil to form a paste and then spread that onto the dough. This usually requires a lot more oil. The other option is to brush the oil on the rolled out dough and sprinkle the sugar-cinnamon mixture on top.
Once the filling has been spread, use a pizza cutter to cut the dough into 1 to 1.5 inch wide strips.
Roll each of the strips tightly to form your cinnamon rolls. Place the rolls in a well-greased baking dish. For the amount of dough, you will need at least a 9 x 13 baking dish.
Bake these sweet potato cinnamon rolls at 375F(190C) for 25-30 minutes. Once done, remove them from the oven, and serve warm.
These no-yeast cinnamon rolls are nice and soft. If you baked them close together, keep in mind that the warmer they are, the harder it will be to separate them. But if you go in for one roll and end up with one and a half, it’s really not the end of the world either.
HOW TO STORE NO-YEAST CINNAMON ROLLS:
These rolls are best served warm and freshly baked can be stored on the counter for a day and refrigerated for 4 days and frozen for up to a month
MORE SWEET VEGAN SWEET BREAKFAST RECIPES:
- Gluten-free Cinnamon Rolls
- Sweet Potato Doughnuts
- Pumpkin Coconut Muffins
- Simple Spelt Sweet Potato Biscuits
- Vegan Cinnamon Rolls
No Yeast Sweet Potato Cinnamon Rolls Vegan
Ingredients
Wet ingredients
- 3/4 cup heated non dairy milk, such as almond, soy, light coconut or oat
- 3/4 cup sweet potato puree, or well mashed cooked sweet potatoes ( if your sweet potato purée is extra moist, use 1/2 cup +2 tablespoons)
- 2 tbsp oil
- 1 tsp vinegar, apple cider or white
- 3 tbsp maple syrup or sugar of choice
Dry ingredients
- 3 to 3.5 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
Filling
- 1/3 to 1/2 cup brown sugar
- 2 tsp cinnamon
- 2-3 tbsp oil
Instructions
- In a bowl, mix in all of the wet ingredients until well combined.
- In another bowl mix all the dry ingredients really well.
- Add 2.5 cups of flour mixture into the wet and mix well. Depending on the consistency of your sweet potato puree/ mash and the sweetener used, you will need few tbsp or up to a cup of flour to make the mixture into just slightly sticky dough. You don’t want to overwork the door as the more you mix and knead , sweet potato purée will leak more moisture)
- As soon as the mixture is dough like, bring it together. Cover the bowl with a towel and let it sit for least half an hour. The dough will rise a bit.
- Transfer the dough on a working surface and using some flour, Lightly roll it out into 11x15 inch rectangle.
Filling:
- You can go two ways with the filling. Mix the sugar, cinnamon and oil to form a paste and then spread that onto the dough. Usually this requires lot more oil.
- The other option is to brush the oil on the rolled out dough, mix sugar and cinnamon in a bowl and sprinkle the sugar-cinnamon mixture on top.
- Once the filling has been spread, use a pizza cutter to cut the dough into 1 to 1.5 inch wide strips.
- Roll each of the strips tightly to form your cinnamon rolls.
- Place the rolls in a well-greased baking dish. For the amount of dough, you will need at least a 9 by 13 baking dish. Bake the buns at 375F(190C) for 25-30 minutes. Once done, remove them from the oven, and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can i make the dough a day before baking ? how could i store it in the fridge or on the counter over night ?
yes, let it sit for half an hour first and then into the fridge.
Hello, I really liked this recipe. I couldn´t follow it exactly as you suggest. I used regular milk (I didn´t have non-dairy milk, add more sweet potato (batata) and because I didn´t have maple syrup, I used cane sugar. It was great, specially because I think- I have some kind of gluten intolerance. This combination was perfect for my stomach. I´ll do it again tomorrow but I´ll do it with yeast so see if I can get more of a spongy texture.
Yum!
This recipe is genius but don’t use cassava flour like I did. This is a repeat for sure.
thank you for the 5Star Rating, Cheryl! and the info. glad that you experimented
I made these last night. They turned out amazing!!! Everyone at home loved them. Texture was nice and moist. Fot me it was only messy when it came to rolling out and creating rolls – it was very sticky, so got a bit messy 🙂 not sure if there is fix for that. But for us the recipe is a keeper for sure!
As long as your work surface is lightly floured it should be okay. and the dough is not overworked. mix until it just comes together and no longer….. & you could try filling a bowl of water and put a couple teaspoons of oil and dip your hands in that before for no sticky hands
Thank you for the tip! Will try next time
Made these in the evening, refrigerated overnight and then baked in the morning. Amazing!
Awesome!
I had to use so much more flour than 3.5 cups. The mixture was so so sticky!
Maybe the seeet potato purée was extra moist. What kind of flour did you use
I used white flour.
I had the same issue, it was still very sticky when I had to roll it out
Good to know I wasn’t the only one! Yeah I had to add a lot of flour when I get to that step otherwise it would have been impossible to roll.
I updated the recipe to use a bit less sweet potato purée especially if it’s very moist. That should help make it less sticky. With moist fruit or potato purées the dough keeps getting sticky as you keep working it. So you want to mix it up until just done
I came across this recipe when I was cutting back on sugar, so I made just the rolls without the filling. Holy cow they’re tasty! I also used butternut squash purée since I grew the squash myself. Like many other recipes on this site, this was a winner as well. Thank you!
Great idea! Glad you liked it!
Thank you for making it yeast-free! I’m allergic, and glad to have a recipe for cinnamon rolls that doesn’t use it. 🙂
Probably an odd question but would pureed pumpkin work instead of the sweet potato?
. Thanks
Yes it will.It’s more moist so use a half a cup off the Puree
Yes, i used pumpkin puree and had to add more flour as it was really sticky! But it still turned out fantastic! Next time I make them, I will use a little less pumpkin.
This is such a good recipe – no waiting for the yeast to rise 🙂
Love your recipes – thank you!!
Yes Pumpkin is a bit more moist and sweet potatoes so you would need a bit more flour good idea to start with less purée!
I’ve just made this recipe and the result is very good 🙂 I cut them in smaller pieces than what you describe because if I made them bigger, they kept falling off (do I explain myself well?). Now I have about 30 of mini cinnamon rolls that can be eaten in just one bite and it’s great too. Easier to share with others!
Great idea!