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!
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1 Hour Cinnamon Rolls with Aquafaba
Ingredients
Cinnamon Rolls:
- ¾ cup (187.5 ml) warm-hot water
- ¼ cup (59.15 ml) aquafaba chickpea brine, (or use room temp non dairy yogurt or ¼ 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 ½ tsp active yeast
- 2 tbsp oil or use melted vegan butter. I usually use oil
- 1 tsp nutritional yeast optional
- 2.5 cups (312.5 g) or more flour I use unbleached white or a combination of white and wheat flour
- ⅓ tsp (0.33 tsp) salt
Filling:
- 1 to 2 tbsp Oil or melted vegan butter
- ⅓ cup (53.33 g) or more coconut sugar or brown sugar
- 2 to 3 tsp cinnamon
- ¼ tsp (0.25 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
Elizabeth B Handler
I bake mine in a cast iron skillet with melted “butter” and cinnamon sugar sprinkled across the bottom before putting the rolls in. Then, after baking, I invert the skillet over a large plate. The butter and cinnamon sugar make a glaze that I like even better than icing.
Vegan Richa Support
Yum!
Shelley
These are amazing! Do you think they would freeze well? I’ve never frozen anything with aquafaba before. Thank you!
Richa
Yes! Just freeze like regular cinnamon rolls
Barb Chamberlain
I tried using sugar substitutes because we have a type 2 diabetic in the family. I used monkfruit for the sugar in the dough (I did also include the maple syrup), Swerve brown sugar substitute for the filling (for spices I used 2-1/2 t. cinnamon + approx. 1/2 t. cardamom, 1/4 t. nutmeg, 1/4 t. mace). Those were fine but using the Swerve powdered confectioner’s substitute for the glaze was far too sweet with a bit of an aftertaste.
The dough was good and I’ll definitely make these again, just with a different frosting or glaze.
Richa
Good to know about the substitutes
Justin
The best vegan cinnamon rolls! Turns out light and fluffy and oh so quick! Thanks Richa!
Vegan Richa Support
glad you loved them Justin
Becky
Hands down one of the most talented vegan chefs – Vegan Richa delivers every single time. I also own both cookbooks ! Thank you for sharing your talent here!
Vegan Richa Support
excellent! I really appreciate your support
Ks
Aquafaba seems to be the key ingredient here… but any substitutions for Aquafaba that you could suggest?
What is the function of aquafaba?
Richa
It adds extra moisture like eggs . You can use non dairy yogurt and 2 rise method
Delphine
Just made these and they went down a treat! They are so fluffy and light. I often make cinnamon buns in the winter, but they can sometimes be on the heavy side, but this recipe is definitely a winner! Thanks
Vegan Richa Support
Excellent –
Michelle
Wondering if anyone has made these rolls without any filling?
Yvonne
Loved them ❤️
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
These were the most delicious cinnamon rolls I have ever made! I used aquafaba and the two-rise method.
Thank you for an awesome recipe!
Bella
This is my second time making them and I am in love.
I’ve never had such fluffy/airy cinnamon rolls in my LIFE. And I’m a non-vegan! I am always roasting chickpeas so now I have the perfect recipe to use my leftover aquafaba on! Thank you so much for this recipe <3
Richa
Yay
Z
Yummy and fluffy!
Vegan Richa Support
say no more!! thank you
Avni
This came out so great! I think I overbaked them slightly because the bottoms came out a bit tough. I left them in for almost 30 min – I got nervous since the tops weren’t really getting brown like in the video.. The inside was perfect, I did the 2 rise method and will definitely make them again!
Jinger Howell
Absolutely love this recipe! I’ve made it numerous times and each time it comes out so good. I use olive oil in the dough and regular organic sugar. I max out the cinnamon and use half organic unbleached flour and half organic ww pastry flour and use a simple confectioners sugar/ soy milk for the glaze. Thank you so much for this recipe.
Oh, and definitely use the aquafaba. That stuff is amazing.
Vegan Richa Support
So glad you enjoyed this recipe! Thanks for stopping by!
Catherine
A.maz.ing! I used an 8” square pan and cut into nine pieces and only did the one rise. I can’t wait to try the second rise option or overnight one! These were fantastic. Light, fluffy, not too sweet the way you wrote it … and fantastic idea with the lemon icing. Thank you!! I’m looking forward to trying the GF option in the instant pot next! Thank you, Richa!!
Vegan Richa Support
Glad you enjoyed it! 🙂
Mouna De Waele
Hi ! can I use instant yeast instead of active?
Vegan Richa Support
Yes just add it into the dry ingredients.
Melissa Mednick
I love this recipe! It’s SO easy and the rolls are delicious! Big hit with the family!
Sharanya
Hi Richa! I was wondering if I could make these as sticky buns by adding a sugar-(vegan) butter and pecan glaze/topping to the bottom of the pan before assembling the buns on top?
Vegan Richa Support
Yes just make sure to grease the pan first.
Rosemary
Thanks for the great recipe!
How do you suggest storing them once they’re baked and glazed?
Richa
on the counter, covereed for the day, refrigerate for upto 4 days
Lilach
Looks amazing! Could I use strong white bread flour for these?
Richa
yes
Lilach Davis
Thank you! They came out LOVELY!
Rana
These rolls are HEAVENLY!!!
I used soy milk for the glaze and did half the quantity and it was more than enough for the whole pan. I also used quick-acting yeast because I had it on hand and they turned out fabulous! My only comment is that 23 mins weren’t enough, I ended up keeping them 5 mins extra and were still a tad undercooked. Still delicious!!!
Richa
awesome! the oven and pan matters, use a slightly larger pan and keep the middle ones a bit farther and bake longer.
Marni
Do you use quick acting or regular active yeast?
Richa
active yeastt
Amelia
Is it possible to make this gluten free, if so what flour would you use ?
Richa
try this one https://www.veganricha.com/2019/06/vegan-gluten-free-cinnamon-rolls-grainfree.html
Sarah
Love this recipe! I’ve made it a few times now and it’s very quick and easy and yummy. Perfect for weekend breakfast or anytime really.
Richa
awesome thanks!
Paige
Do you blend the Aquafaba and then measure out the portion you’re going to use or do you measure out the liquid and then blend it?
Richa
theres no blending in this recipe. Its just liquid aquafaba.
Paige
Thank you!
Marilea Johnson
Is nutritional yeast that important to this recipe? I do not like the taste of nutritional yeast. 🙂
Richa
omit it
Terry Pitts
Absolutely delicious. First time making these and they came out wonderful.
Richa
awesome!
Igenlode Wordsmith
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
Anita
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 🙂
Amanda
Thank you, I made this exactly as written and it was delicious!!! Great use for the aquafaba I had lying around.
Richa
thanks!
Mia
Can you substitute gluten free flour?
Richa
try this one. https://www.veganricha.com/2017/11/vegan-gluten-free-cinnamon-roll-bread-yeast-free.html direct gf subs usually dont work
Mary-Jane Man-Jones
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.
Lynsi
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!
Lynsi
OHHHH I bet it was using homemade aquafaba instead of can juice.
Richa
just add more flour. it could be the aquafaba or just the flour was too fluffily packed so the actual flour measure was less?
Lynsi
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!
Richa
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
Tirtza
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!
Richa
you can do either. probably do a batch each way so you can figure out which feels easier and what texture you prefer.
Katie
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!!
Richa
awesome!
Katie
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?