Cinnamon Rolls Maybe the world's greatest breakfast treat...our vegan version is off the chain!

  • Dairy free
  • Nut free
  • Vegan
  • 60 minutes
  • 12 servings


  • 1 1/2 cups warm-hot water
  • 1/2 cup aquafaba (chickpea brine)
  • 2 tbsp coconut sugar
  • 2 tbsp bumble bloom Cinnamon
  • 2 packet active yeast (2½ tsp)
  • 4 tbsp oil (or melted vegan butter)
  • 2 tsp nutritional yeast
  • 5 cups or more all-purpose organic flour
  • 2/3 tsp salt
  • 6-8 tbsp melted vegan butter
  • 6 tbsp bumble bloom Cinnamon
  • 8 tbsp toasted walnuts or pecans (optional)
  • 4-6 tsp Ceylon cinnamon powder
  • 1/2 tsp salt


  1. Preheat your oven to 350F.
  2. Line an 8 x 8-inch brownie pan or 9-inch pie pan with parchment paper.
  3. Mix the first 5 ingredients until the sugar is mixed in. Let sit for a minute for the yeast to activate.
  4. Add in the oil and nutritional yeast and mix in.
  5. Add 2 cups flour and salt and knead. Add more flour, a few tablespoons at a time, to make a soft somewhat smooth dough (4 to 6 mins).
  6. On a floured surface, roll out the dough into a 10 x 14-inch rectangle.
  7. Spray or brush oil or vegan butter on the rolled-out dough (you’ll need 3-4 tablespoons of melted vegan butter).
  8. Mix the next 4 ingredients together to make the filling & brush it onto the dough.
  9. Roll the dough tightly along the longer edge to make a cylinder.
  10. Slice using a pizza cutter or floss or a serrated knife. Place the slices into your parchment-lined brownie baking pan or pie pan. Spray or brush oil on top.
  11. Cover lightly with a towel and let the pan sit on the warming oven for 15-20 minutes or until just about doubled. Remove the towel.
  12. Bake at 350 for 27-30 minutes or until golden on some edges (just about starting to get golden).
  13. Remove from oven and let the rolls sit for a few minutes, while you make the frosting. Frost and serve.