Pillow Soft Cinnamon Rolls




Pillow Soft Cinnamon Rolls



  • 1/2 cup warm-hot almond milk
  • 2 tbsp sugar
  • 1 packet yeast
  • 1/4 cup vegan yogurt
  • ¼ cup aquafaba (the liquid in chickpea cans)
  • 2 tbsp oil
  • 2 cups bread flour
  • 1/2 cup whole wheat flour
  • ⅓ tsp salt
  • Filling:
  • 1/4 cup vegan butter, melted (or more oil)
  • 1/3 cup sugar
  • 1 tbsp cinnamon
  • 1/4 cup raisins, optional


  1. Place the water, sugar and yeast in a small bowl and leave for 5 minutes until frothy. Next, add this yeast mixture to a bowl or stand mixer and add in the yogurt, aquafaba, oil and stir to mix well. Add in the flour and knead for 5-7 minutes, until a smooth and elastic dough ball forms. Leave it in the bowl, covered, in a warm place to double in size, at least for an hour.
  2. Punch the dough down and preheat the oven to 175C. Grease a cast iron skillet or a cake pan well. Roll the dough out into a large rectangle about 1/2 inch thick. Brush on the melted butter then sprinkle with the sugar, cinnamon and raisins. Rill this up into a log, and slice this log into little disks, about 2 inches in height. Place them in your prepared pan, leaving spaces between them. Cover again with a towel and proof for 30 minutes until doubled again. Bake them for 25 minutes, until golden. When fresh out of the oven I like to brush them with a little warmed rice syrup and sprinkle more raisins and nuts.



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