How do these cinnamon rolls achieve an oil-free texture?

The recipe uses aquafaba and mashed banana as key ingredients to create a soft and tender dough without the need for added oils.

What is the purpose of letting the yeast sit for one minute?

Allowing the active yeast to sit for one minute with warm water, aquafaba, coconut sugar, and maple syrup helps to activate it, ensuring the dough will rise properly.

Can I adjust the consistency of the creamy lemon glaze?

Yes, you can adjust the glaze consistency by adding the vanilla almond milk one tablespoon at a time to the powdered sugar and lemon juice until it reaches your desired thickness.

What should I do if the dough is too sticky when rolling it out?

Ensure you lay enough flour on your flat surface before rolling the dough into a rectangle to prevent it from sticking.

How should I store leftover Oil-Free Cinnamon Rolls?

Store any leftover cinnamon rolls in an airtight container at room temperature for a few days, or refrigerate for longer freshness. They can also be frozen for up to a month.

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

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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Freshly baked oil-free vegan cinnamon rolls, golden brown and generously topped with a creamy white lemon glaze, arranged in a pie pan.

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

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Ingredients You Need for 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

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

Preheat the oven to 350°F and line a pie pan with parchment.
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.
Mix in the banana and nutritional yeast.
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.
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!
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.
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.
Remove the towel and bake at 350°F for 20 minutes or until they start to get golden.
Let the rolls sit for a few minutes, while you make the icing.
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.
Frost and serve.