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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.
This is a fantastic recipe! I love that no yeast is involved and the are SO easy to make and came out amazing. I melted a little vegan butter and added some maple syrup and drizzled on top after they came out of the oven. I even used some sprouted wheat flour (for half of the flour) and used brown coconut sugar instead of brown sugar. Highly recommend!! Thank you
Yay! So happy you liked it.
Do you think I could make these the night before, store in the fridge covered, and then bake in the morning?
Yes. Cover with a moist towel so the top doesn’t dry out
TY!!
I can’t have gluten so what can i replace the flour with?
Try these gluten-free cinnamon rolls: https://www.veganricha.com/vegan-gluten-free-cinnamon-rolls-grainfree/
Thank you for sharing this wonderful recipe with us! I haven’t thought roll making can be that easy and fast! They’re just cooling, can hardly wait to eat! Smelling soooo good:)
yay!
I’m making these today. I don’t usually cook with sugar or oil. Do you think I could use cinnamon and maple syrup for the filling? If so, how much would you recommend?
Yummy 😋 I love your recipes. Do you think if I use half regular flour and half gluten free it will work?
It will dry out too much as
Glutenfree flours are very drying.
This is one if my favorite recipes!
yay!
Delicious. I followed the recipe nearly exactly, except for a few changes in the cutting and baking process:
1. I am physically incapable of cutting in a straight line and so didn’t want to do the pizza cutter, so I instead cut it with dental floss. I just put it underneath each slice, crossed it on top, and pulled it tight. It worked, but I ended up with uneven sizes… next time I think I’ll cut in half, then half again, then thirds to help instead of eyeballing 1-1.5 inches.
2. I did roll them up and put them in the pan, then put them in the fridge overnight. It worked very well, but I used the higher oil filling method and a lot of my oil dropped out and filled the bottom of the pan overnight. It still cooked all right, and it left kind of a nice glaze effect on the bottoms, but if anyone else wants to avoid that, I’d suggest using the brush + sprinkle method for the filling.
Paired them with a super basic vegan glaze (pulsed 1/2 cup of turbinado sugar in a blender to get powdered sugar, then added a dash of cornstarch, a tablespoon of oat milk, two tablespoons of refined coconut oil, half a teaspoon of vanilla extract, and a little dash of salt, then pulsed again and microwaved for two 30-second intervals, stirring between) that I lightly drizzled over the top and they were AMAZING. I think I’ll use a yeasted variation next time so they can expand while in the fridge overnight, but otherwise, this is a keeper.
These look amazing — I’m thinking of making them Christmas morning. Do you think I could prep them the night before, including rolling them and putting them in the baking dish, and then refrigerate them overnight? And pop them in the oven in the morning?