Yeast-Free Cinnamon Rolls

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Yeast-Free Cinnamon Rolls on a wooden board.

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www.theconsciousplantkitchen.com

This ridiculously quick and easy recipe for yeast-free cinnamon rolls is made with no eggs, no butter, and in just about 30 minutes. It's the fastest, simplest way to get these sweet rolls with the exact same taste and texture as traditional cinnamon rolls in a third of the time.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/yeast-free-cinnamon-rolls/ or scan the QR code here ➡️

Prep Time5

Cook Time25

Total Time30

Servings: rolls

Calories: 281.4kcal

Author: Carine Claudepierre

Ingredients

2 ¾ cups Self-Rising Flour (note 1)
1 cup Vanilla Plant-Based Yogurt (note 2)
5 tablespoons Dairy-Free Butter (Unsalted) melted (note 3)

Filling

3 tablespoons Dairy-Free Butter (Unsalted)
½ cup Coconut Sugar (note 4)
1 tablespoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch baking dish with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a large mixing bowl add the self-rising flour, vanilla yogurt, and melted plant-based butter. If your yogurt is unsweetened, you can add 1/4 cup of sugar to sweeten the dough.
Stir with a rubber spatula, and when it starts to look crumbly, lightly oil your hands and knead to form a dough ball. If it is too wet, add a bit more flour. If too dry, add a bit more yogurt. You can also prepare this cinnamon roll dough in a stand mixer using the dough hook attachment. Work at speed speed 3-4 until a dough ball forms.
Lightly flour a work surface and place the dough on it. Sprinkle extra flour on top of the dough and roll into a 12.5-inch x 10.5-inch rectangle shape.
Spread the softened butter evenly onto the rectangle.
In a small bowl, whisk cinnamon and coconut sugar. Sprinkle the mixture and press it evenly onto the buttered dough.
Roll from the long side to form a cylinder.
Use a serrated knife or an unflavored dental floss string to cut 9 pieces from the cylinder.
Place each roll with the swirl facing up on the prepared baking dish.
Bake the rolls for 25-30 minutes at 350°F (180°C) until golden brown on top.
Cool down at room temperature on a wire rack before icing.
To glaze, stir 1/2 cup of powdered sugar with 1-2 tablespoons of almond milk and drizzle on top of the rolls.

Notes

Note 1: To make 1 cup of homemade self-rising flour, stir 1 cup of all-purpose flour with two teaspoons of baking powder. I haven't tried gluten-free flour and can't guarantee it works. You can't use almond flour for this recipe.

Note 2: Any kind of plant-based yogurt can be used, almond yogurt, oat yogurt, or soy yogurt. If your yogurt is unsweetened, you can add 1/4 cup of white sugar to the flour.

Note 3: You can use melted margarine, but avoid oil. It makes the dough less fluffy. I didn't try the recipe fat-free.

Note 4: You can use any dark sugar, brown sugar, soft brown sugar, or demerara sugar.

Storage: Place the cinnamon rolls on a plate, cover it tightly with plastic wrap, and place it in the fridge for 3-4 days.

Nutrition