Cinnamon Rolls to Warm Your Poor Student Souls

I love bringing you guys my own recipes and shit, but I’ve discovered yet another amazing blog. I’m absolutely frothing over at the moment and these cinnamon rolls make me want to marry the clever little lass.

During my non-vegan years, I had a go-to cinnamon roll recipe that was absolutely delicious, however the rest/rise allowance was horrendously long and the general laboriousness of them rendered them a chore, despite how glorious eating 10 in a sitting was.

These, however, are ready in an hour, INCLUDING BAKING TIME. If that isn’t exciting enough, my pastry chef friend was deceived into thinking these were not vegan. Still looking for something to froth over? They use the aquafaba shit I told you about (recap: the brine from the chickpea can).

This is definitely a flat-friendly recipe, folks. The ingredients are cheap, they require one bowl and they’re the pinnacle of utmost perfection, to the extent that you’ll lick your dank-ass fingers clean.


Recipe adapted from




  • ¾ cup of warm water
  • ¼ cup of chickpea brine
  • 2 tablespoons of white sugar
  • 2 ½ teaspoons of dried yeast
  • 2 tablespoons of oil
  • 2 ½ cups of flour
  • A pinch of salt


  • 2 tablespoons of oil or dairy-free butter
  • 1/3 cup of brown sugar
  • 3 teaspoons of cinnamon
  • ½ teaspoon of cardamom (optional, yet epic)

Sticky glaze:

  • 1 cup of icing sugar
  • 1 tablespoon of warm almond milk
  • Vanilla/raspberry powder/lemon juice, or whatever takes your fancy



  1. Preheat oven to 180 degrees
  2. Mix the first five rolls ingredients and set aside for 2-3 minutes so the yeast activates
  3. Add oil and mix
  4. Add 2 cups of flour and salt. Knead
  5. Add extra flour as required
  6. Roll out the dough to a 1.5cm thick rectangle
  7. Spread dairy-free butter/oil on the dough and sprinkle the remaining ingredients on top
  8. Roll the dough lengthways so that it makes a long, thin cylinder 
  9. Slice into 10 even portions and place in some sort of pyrex/casserole dish (pre-lined with baking paper to save on dishes)
  10. Brush with a bit of oil and leave covered with a tea towel to rise for 15 minutes
  11. Bake for about 20 minutes or until golden
  12. Mix the ingredients for the sticky glaze in a small bowl and drizzle over the rolls
  13. Eat all 10 without sharing
This article first appeared in Issue 22, 2017.
Posted 12:26pm Sunday 10th September 2017 by Liani Baylis.