1 Hour Cinnamon Rolls with Aquafaba
Easy Homemade 1 hour Cinnamon Rolls. 1 Bowl Aquafaba Cinnamon Rolls! Vegan Cinnamon Rolls with Cashew cream frosting. Ready in 60 minutes. How to make cinnamon rolls. Vegan Soy-free Palm Oil free Breakfast Recipe. Makes 1 8 by 8 inch brownie pan or 9 inch pie pan. serves 6 to 9
Servings: 8
Calories: 322kcal
Ingredients
Cinnamon Rolls:
- 3/4 cup warm-hot water
- 1/4 cup aquafaba chickpea brine, (or use room temp non dairy yogurt or 1/4 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 1/2 tsp active yeast
- 2 tbsp oil or use melted vegan butter. I usually use oil
- 1 tsp nutritional yeast optional
- 2.5 cups or more flour I use unbleached white or a combination of white and wheat flour
- 1/3 tsp salt
Filling:
- 1 to 2 tbsp Oil or melted vegan butter
- 1/3 cup or more coconut sugar or brown sugar
- 2 to 3 tsp cinnamon
- 1/4 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
2 Rise method: Once you make the dough at step 2, cover and let it rise for 1 to 1.5 hours or until doubled. Lightly punch it down and roll it out and proceed.
*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 moisture and airy yeast action to keep them softer and not dense.
Make ahead: Make the dough, let it rise for half an hour, then roll and fill, slice, put it in a baking dish. Spray with oil, cover with a wrap and refrigerate. Let it coom to room temperature(1 hour) then bake.
Nutritional values based on one serving
Glaze: Mix 1 cup powdered sugar, a pinch of salt, 1 tbsp or more lemon juice(for lemon glaze) or non dairy milk until smooth. Drizzle immediately on the cinnamon rolls.
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
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
Serving: 1g | Calories: 322kcal | Carbohydrates: 51g | Protein: 7g | Fat: 8g | Sodium: 266mg | Potassium: 39mg | Fiber: 7g | Sugar: 9g | Calcium: 15mg | Iron: 2.6mg