These flaky rolls are sweetened with coconut sugar and maple syrup, coated in a lemony glaze, and dusted with cinnamon. Chickpea brine and almond milk give the inside of the rolls a nice fluffiness. Enjoy them with a hot cup of coffee for a sweet start to your morning or as an afternoon treat.

Oil-Free Cinnamon Rolls With Creamy Lemon Glaze [Vegan]





For the Cinnamon Rolls:

  • 3/4 cup warm water
  • 1/4 cup aquafaba (liquid from a can of chickpeas)
  • 1 tablespoon coconut sugar
  • 1 tablespoon maple syrup
  • 1 packet active yeast
  • 2 tablespoons mashed banana or applesauce
  • 1 teaspoon nutritional yeast (optional)
  • 2 1/2 cups all-purpose flour
  • 1/3 teaspoon salt

For the Filling:

  • 2 tablespoons vanilla almond milk
  • 1/3 cup coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt

For the Frosting:

  • 1 1/4 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons vanilla almond milk


  1. Preheat the oven to 350°F and line a pie pan with parchment.
  2. Mix the warm-hot water, aquafaba, coconut sugar, maple syrup, and active yeast just until the sugar is mixed in. Let sit for 1 minute for the yeast to activate.
  3. Mix in the banana and nutritional yeast.
  4. Add in 2 cups flour and salt and knead for 4-6 minutes. You may need to add more flour. Add a few tablespoons at a time, until a soft and somewhat smooth dough is reached.
  5. Lay some flour on a flat surface and roll the dough into a rectangle. Be sure you use enough flour so it won't stick!
  6. Brush almond milk on the rolled out dough. Mix sugar, cinnamon, and salt in a small bowl, then distribute evenly being sure to go over the edges. Roll the dough tightly along the longer edge to make a cylinder.
  7. Slice using a pizza cutter or a serrated knife. Place the slices in the parchment-lined pan, cover lightly with a moist towel, and let it sit in a warm place or in an oven with the light on, for 15-20 minutes, or until just about doubled.
  8. Remove the towel and bake at 350°F for 20 minutes or until they start to get golden.
  9. Let the rolls sit for a few minutes, while you make the icing.
  10. For the frosting, add in the lemon juice to the powdered sugar, then mix in the almond milk, 1 tablespoon at a time, until the proper consistency is reached.
  11. Frost and serve.