By veganmilitarywife


Cinnamon Rolls (Vegan and Oil Free)

Categories : Bread , Breakfast , Dessert , Snack
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3.86 from 7 votes

Cinnamon Rolls

Servings 8


For the Dough:

  • 3/4 cups non-dairy milk
  • 1/4 cup date sugar
  • 1 packet or 2 1/4 tsp active dry yeast
  • 1/2 cup pureed pumpkin or unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon

For the Filling:

  • 1/4 cup date sugar
  • 1 teaspoon cinnamon
  • 1/4 cup finely chopped nuts optional

For the Icing:

  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1/2 cup date sugar


  • Place non-dairy milk and date sugar in a small saucepan and heat over low heat until lukewarm.
  • Remove from heat and whisk in yeast. Let sit.
  • Meanwhile, mix together dry ingredients and set aside.
  • Whisk pumpkin or applesauce and vanilla into the milk mixture and then pour entire liquid mixture into the dry ingredients.
  • Gently mix and knead just until it forms a smooth dough. It should be tacky, but not overly sticky. Add additional milk if too dry (not tacky) or flour if too sticky.
  • Roll dough out into a large rectangle on a floured surface.
  • In a small bowl, mix together the filling ingredients, then spread evenly on the dough, leaving an inch border on one of the short ends.
  • Starting at the other short end, roll the dough into a log shape and press down on the bare edge to seal.
  • With a sharp knife, cut into 8 equal slices.
  • Place slices on a parchment lined round cake pan, cover with a kitchen towel, and let rise for 1/2 hour in a warm spot.
  • Meanwhile, preheat oven to 350 degrees.
  • Bake the rolls for 20-25 minutes, or until slightly golden.
  • Let sit for 5 minutes.
  • Meanwhile, blend together icing ingredients in a blender, until completely smooth.
  • Spread the icing onto the warm rolls and serve.