No Yeast Sweet Potato Cinnamon Rolls Vegan

overhead shot of a vegan no yeast cinnamon roll with sweet potato on a white plate

5 from 23 votes

No Yeast Sweet Potato Cinnamon Rolls Vegan

These easy no yeast vegan cinnamon rolls feature sweet potato puree which makes them the most flavorful and soft homemade vegan cinnamon buns you’ll ever make. No dough-punching & no long wait for the dough to rise to make these Vegan sweet potato cinnamon rolls!

Prep Time20

Cook Time30

Resting30

Total Time1 20

Course: Breakfast, brunch

Cuisine: American, Vegan

Keyword: no yeast cinnamon buns, no yeast cinnamon rolls, no yeast vegan cinnamon rolls, sweet potato breakfast buns, vegan sweet potato cinnamon rolls

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

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.

For pumpkin cinnamon rolls use 1/2 a cup of pumpkin purée as Canned Pumpkin purees are generally more moist.

Glutenfree options: try these gf cinnamon rolls or this no yeast gf Cinnamon bread

For Yeasted sweet potato rolls; use the sweet version of this dough

More cinnamon rolls regular flour and grainfree, Yeasted and no yeast here!

Nutrition

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