Fat-Free Vegan Cinnamon Rolls

Vegan – Seven Ingredients – Fat Free – Nut Free – Dairy Free –
Egg Free – Oil Free – Vegan On A Budget


You might call them cinnamon scrolls, cinnamon rolls, or cinnamon buns – I just call them delicious!

I’ve been experimenting with this recipe over the past few weeks and have finally nailed down the directions for the perfect cinnamon rolls each and every time.

I know in America, at least, you can find vegan pre-made dough, but here in Australia I can’t say I’ve ever seen the same kind of pre-made dough, let alone a vegan one. This post provides you with a dough recipe which might be your only choice, or it’s a cheaper alternative to make your own at home.

Most recipes online call for oil in the actual dough, but I’ve found it’s not necessary. The only oil used is so minimal as it’s only needed to lightly oil bowls and pans to stop the dough from sticking. The cinnamon sugar filling has a surprise ingredient in it, in place of the oil, to add some moistness and assist in evenly distributing the sweet and spicy flavours of sugar and cinnamon.

Like I try to show with all my vegan recipes, this is yet another which is great for vegans on a budget. Seven cinnamon rolls will set you back just 60 cents. Who said eating vegan was expensive???




1 1/2 cups plain flour
1 tsp dried yeast (I use this one – it’s great value)
1/2 cup lukewarm water
2 Tbsp sugar

1/4 cup sugar
1/4 cup chickpeas
2-3 tsp ground cinnamon




Combine the sugar and yeast in the lukewarm water and set aside
In a separate, large bowl add the flour and make a well in the middle
Once the yeast has doubled in size, pour into the well and start mixing the dry and wet mixtures together
As a dough begins to form, roll into a ball and place in a lightly oiled bowl
Cover the bowl with cling film and place in a warm place for an hour to rise
In a food processor, blend the filling ingredients, adding a little water (if needed) to create a smooth paste, then set aside
After an hour of your dough proofing, flour your bench and a rolling pin
Roll the dough out into a rectangle shape, around 1cm thickness
Spread an even layer of the filling over the dough
Take the edge of the dough furthest away from you and begin to roll the dough, continuing until you have a long scroll of dough
With a sharp knife, cut the dough into seven equal-sized pieces
In a lightly oiled oven pan/pyrex dish (9.5 inch/24cm), place one cinnamon scroll in the centre, then the other six around the edge, in a flower design, with space between each scroll
Cover again with cling film and allow to proof for a further hour, at which time the dough will have risen again and your scrolls will now be touching
Pre-heat your oven to 170 degrees Celcius and cook the cinnamon scrolls for 25-30 minutes
Allow to cool before drizzling with icing sugar or xylitol icing sugar frosting

Makes 7 cinnamon rolls


Click here for the Fat-Free Vegan Cinnamon Rolls macros.


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