Get ready for the most delicious Vegan Cinnamon Rolls you’ve ever eaten. These are soft, warm and fluffy with addictive notes of cinnamon and vanilla, making them the perfect breakfast food. A soy-free recipe.
Part of the joy of baking, as anyone who loves to do it will tell you, is the amazing aroma of the food as it bakes up. Whether it’s garlic bread or an apple pie or chocolate chip cookies, each recipe comes with an olfactory experience that is almost as good as eating the baked good.
And so it is with these Vegan Cinnamon Rolls. In fact, I can think of nothing better than the aroma of warm cinnamon baking inside melting sugar, all of it nestled inside a fluffy, white bun. Nothing other than the experience of actually biting into one of these gorgeous beauties.
I shared my Vegan Cinnamon Rolls recipe with you all the way back in 2009, and I wanted to update it for you because I have since made it healthier by discarding the vegan cream cheese glaze I used for a vanilla cashew cream glaze that’s absolutely mindblowing. I’ve also incorporated olive oil as the only fat in this recipe instead of shortening or vegan butter.
These cinnamon rolls are yeasted and therefore need about three hours to make, with two rises. Although I often see recipes for vegan Cinnamon Rolls that take under an hour or are made with baking powder, I remain committed to doing this the proper way because I wouldn’t trade the perfection of these for an extra hour. Honestly, would you rather have something great, or something that’s just okay?
If you want to bake these up for breakfast, prep the dough the night before and let it rise in the refrigerator. That way you’ll just need another one-hour rise in the morning and you can bake up your rolls in time to wake everyone up with that amazing cinnamon aroma.
In the past I have used egg replacer and cornstarch to replace the eggs, but this time I used aquafaba because it’s one ingredient that’s almost always on hand, and I’ve had great success with it in other baked goods, like my brioche doughnuts, vegan challah, and brioche. And it worked really well here too. The rolls were fluffy and soft and they tasted divine.
I often get this question with goods baked with aquafaba, so I want to address it here. You might see that I don’t add salt to recipes, especially sweet recipes, that include aquafaba. The reason for that is the aquafaba itself, especially if you use storebought, is already salted, and while you want a soupcon of salt in your baked sweet goods, you don’t want to overwhelm them. If you absolutely must, add another 1/4 tsp of salt to this recipe, but only if you must.
I would be amiss if I didn’t tell you that Jay absolutely went bonkers for these cinnamon rolls. He wanted to eat them all at one sitting. But so did I. Better luck next time, son!
- 1 tbsp powdered cinnamon
- 1/2 cup lightly roasted, finely chopped walnuts
- 1/2 cup sugar, turbinado or cane
Mix the yeast with the water, almond milk and sugar in a large bowl or in the bowl of a stand mixer. Let it stand for five minutes so the yeast can flower.
Add the aquafaba and olive oil and mix it in. Now add 2 cups of all purpose flour and mix by hand or on medium-low speed in the mixer until everything is incorporated. Slowly, add more flour, half a cup at a time, until you get a smooth, supple dough. I needed a total of about 3 1/2 cups on a humid day.
Continue to knead for a couple of minutes, by hand or on low speed in the stand mixer.
Remove the dough to a bowl sprayed with oil and set aside to rise in a warm place until doubled, about 1 hour. (I leave it in the unheated oven with the light on).
When the dough has doubled in size, punch it down and roll it into a rectangle on a floured surface, 15 inches in length and 9 inches in width.
Mix the filling ingredients in a small bowl: sugar, cinnamon and walnuts. Sprinkle them evenly over the surface of the dough.
Start rolling up the dough as tightly as possible along the longer seam, so you have a 15-inch cylinder.
Cut the roll at 1-inch intervals, making 15 individual rolls.
Spray a 9 X 12 inch pan with some oil. Place the rolls side by side.
- Set the rolls aside, again in a warm place, for about 45-60 minutes.
A few minutes before baking, preheat the oven to 350 degrees (if your rolls are rising in the oven, be sure you take them out before you preheat!)
Bake the rolls for 30 minutes until golden brown. Remove and place on a rack to cool slightly before drizzling the glaze on.
Place all ingredients in a blender with 1/2 cup water and blend until very smooth. Try and make the glaze at least half an hour before you glaze the cinnamon buns to let it thicken a little.
Drizzle or brush on the glaze over still-warm rolls.
More sweet vegan breakfasts:
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