Vegan Cinnamon Rolls without Yeast
These wonderful vegan cinnamon rolls without yeast only take 15 minutes in the oven! They’re oil free, nut free, contain extra natural protein, only have 65 kcal per bite sized portion, are quick to make (because they have no yeast), and more importantly, they are extra delicious! The recipe comes with a gluten free option and an optional glaze that takes 5 seconds to make.
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It’s the perfect afternoon treat with your tea or coffee, also a great option for brunch, dessert, as a children’s treat, or even for a road trip!
Vegan Cinnamon Rolls Recipe
I was introduced to cinnamon rolls by a dear friend in Chicago. These rolls weren’t common in Chile ten years ago, however cinnamon rolls are all over Chile these days, and for a good reason! Anyway, back to the USA. While I did love the first cinnamon roll I tried in the Midwest, I couldn’t eat the whole thing. It was huge and it gave me a massive sugar high after only a few bites. As many of you know, I don’t consume much processed sugar, so my body feels it right away when I do.
After that experience, I stayed away from cinnamon rolls for a while because I found them too sweet for my taste, until a friend baked them for me using his grandmother’s secret recipe, and it was a different experience. Even though they were still huge and I only wanted a small one, his recipe wasn’t crazy sweet! Keep in mind that I am only 5.’2”, pretty short for the American average, so my portions don’t tend to be super large.
Then I forgot all about it, until recently in the farmers market where the bread vendor had the most amazing smelling cinnamon rolls. Since they weren’t vegan I decided it was time to experiment with creating my own vegan version. It took a few tries and this recipe was born. I love it because it’s:
Healthier than many cinnamon roll recipes I’ve seen.
Super quick and easy to make - they take 15 minutes in the oven.
They are tiny and don’t have a kilogram of sugar per portion.
They have extra protein because I used some chickpea flour.
They are super delicious!
Simple Ingredients
Whole wheat flour
Chickpea flour
Unsweetened almond milk
Cinnamon powder
Baking powder
Salt
Maple syrup
Brown sugar
Don’t worry, you won’t taste the chickpea flour over the cinnamon, whole wheat, and brown sugar. If you would like to increase the protein content even more, you can sub Lupini flour for the chickpea flour.
Gluten free: use oat flour instead of whole wheat flour.
Sweetener: I used both maple syrup and brown sugar. A good agave also works fine instead of maple syrup. Next time I will experiment with date paste instead of sugar.
Plant-based milk: I made this recipe with unsweetened almond milk, but any unsweetened plant-based milk should work just fine.
How to Make Healthy Vegan Cinnamon Rolls?
You just need a bowl, a rolling pin, and a baking pan. Below are the general steps, detailed steps are further down in the recipe card.
In a bowl, add all the dough ingredients, stir together until properly mixed and knead for a minute. Form a dough ball with your hands and let it rest for a few minutes.
Mix all the filling ingredients in a small bowl and set aside.
Preheat oven to 350F (177C) and line a small round baking pan with parchment paper.
Spread some flour on top of a clean surface, place the dough on top and form a dough rectangle.
Pour the filling on top of the dough.
Fold it over and over to form a long roll.
Cut the vegan cinnamon rolls evenly into 10 pieces.
Place small rolls on the baking pan and bake for 12-15 minutes.
Optional frosting: mix 2 tbsp powdered sugar with a splash or two of plant-based milk and stir until smooth. Drizzle on top of the vegan cinnamon rolls.
These cinnamon rolls without yeast can be stored in an airtight container in the fridge for a few days. Better to warm them up before serving.
This Vegan Cinnamon Roll Without Yeast Is
Oil free
Egg-free
Dairy-free (without butter)
Healthier than many cinnamon roll recipes I’ve seen
Easy to make
Amazing as dessert, snack, or on the go!
Vegan Cinnamon Rolls without Yeast
These wonderful vegan cinnamon rolls without yeast only take 15 minutes in the oven! They’re oil free, nut free, contain extra natural protein, only have 65 kcal per bite sized portion, are quick to make (because they have no yeast), and more importantly, they are extra delicious! The recipe comes with a gluten free option and an optional glaze that takes 5 seconds to make.
Ingredients (US Customary)
- Dough:
- 3/4 cup whole wheat flour
- 1/2 cup chickpea flour
- 1/3 cup unsweetened almond milk
- 1/2 tsp cinnamon
- 1 1/4 tsp baking powder
- Pinch of salt
- Filling:
- 1 1/2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 1/2 tsp cinnamon
- Pinch of salt
Ingredients (Metric)
- Dough:
- 90 grs whole wheat flour
- 46 grs chickpea flour
- 80 ml unsweetened almond milk
- 1/2 tsp cinnamon
- 1 1/4 tsp baking powder
- Pinch of salt
- Filling:
- 1 1/2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 1/2 tsp cinnamon
- Pinch of salt
Instructions
- In a bowl, add all the dough ingredients, stir together until thoroughly mixed and knead for a minute. It should stick together easily, so add a tiny bit extra of milk if needed. And if it sticks to your hands, add a tiny bit more flour if neccesary.
- Form a dough ball with your hands. Let it rest in the bowl at room temperature for 12-15 minutes. This helps to make the vegan cinnamon rolls expand while in the oven, which makes them softer. It’s an important step so DON’T SKIP IT, otherwise you end up with something more like cinnamon roll cookies.
- Mix all the filling ingredients in a small bowl and set aside.
- Preheat oven to 350F (177C) and line a small round baking pan with parchment paper. I used a 6"x6" round pan.
- Spread some flour on top of a clean flat surface, place the dough on top and, using a rolling pin, roll the dough out to an 8”×10” rectangle.
- Pour the filling on top of the rectangular dough and spread it evenly with a brush or spatula.
- Start folding the dough on one of the longest sides (10”) towards the opposite side, roll the dough all the way until you have one long roll.
- Cut the vegan cinnamon rolls evenly into 10 pieces, about 1 inch apart (you should have a total of 10 inches so use a ruler if necessary to mark the top of the dough every 1 inch).
- Place small rolls inside the baking pan and bake for 12-15 minutes. They are ready when you see a golden brown color on some of the rolls. Let them cool 5-10 minutes after baking.
- Optional glaze: mix 2 tbsp powdered sugar with a splash or two of plant-based milk and stir until smooth. Drizzle on top of the vegan cinnamon rolls.
- These cinnamon rolls without yeast can be stored in an air tight container in the fridge for 3-4 days. Better to warm them up before serving.
Notes
Nutrition information: it's a rough estimate and it does not include any glaze.
Protein content: you can sub Lupini flour for the chickpea flour to increase the protein content even more.
Plant-based milk: I made this recipe with unsweetened almond milk, but any unsweetened plant-based milk should work just fine.
Gluten free: you could use oat flour instead of whole wheat flour.
Sweetener: I use both maple syrup and brown sugar. A good agave also works ok instead of maple syrup. Next time I will experiment with date paste instead of sugar!
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 roll
Servings: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 65 | ||
| % Daily Value* | ||
| Total Fat 0.57g | 1% | |
| Saturated Fat 0.12g | 0.67% | |
| Total Carbohydrates 14g | 6% | |
| Fiber 2g | 7% | |
| Sugar 4g | 10% | |
| Protein 2g | 3% | |
*Values are based on a 2000 calorie diet.
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