Vegan Cinnamon Buns

Vegan Cinnamon Buns
This recipe uses coconut oil, which stays solid in its cool state. It also substitutes milk for almond milk. I was a little apprehensive but it ended up making a soft dough which stretched out easily. The glaze is simple, where milk is just substituted with almond milk. If you decide to do the overnight method, take them out of the fridge half an hour before baking to allow them to return to room temperature.
Icon_cookingtime_grey Created with Sketch. 3 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 10
Vegan Cinnamon Buns

Ingredients

For the dough

160ml warm water

95ml warm soy or almond milk (I used almond)

90g white sugar

2¾ tsp active dry yeast

¼ tsp salt

65g coconut oil, melted

400g all-purpose flour

For the filling

50g coconut oil, melted

2tsps cinnamon

35g brown sugar

50g pecans (or walnuts), roughly chopped

For the glaze

110g icing sugar

15-30ml almond milk

¼ tsp vanilla extract

How to make

  1. Combine all the ingredients together in a bowl with a dough hook. Beating until they have formed a dough.

  2. Either leave in the bowl for 6-8 minutes or turn out onto a lightly floured surface and knead for a similar amount of time, until you've got a soft dough which is smooth and elastic.

  3. Lightly oil a large mixing bowl, place the ball of dough in the middle, cover with a damp tea towel and place in a warm place to rise until it's doubled in size, about 1 hour.

  4. Combine the brown sugar, cinnamon and chopped nuts in a bowl.

  5. Turn out onto a lightly floured surface and roll out into a large rectangle, about 48cm X 40cm.

  6. Brush the whole thing with the melted coconut oil and cover completely with the cinnamon mixture.

  7. Starting at one of the long sides roll into a tight cylinder.

  8. Cut into 8-10 equal pieces and transfer to a tin. I used a deep pie dish for these, starting with a central bun placed cut side down and surrounding with the rest of the buns.

  9. Cover and leave to prove for half an hour (or overnight in the fridge*).

  10. Preheat the oven to 150°C (140°C fan assisted).

  11. Place the buns in the center of the pre-heated oven and bake for 35-40 minutes. If they look like they're catching towards the end then cover with foil. Once baked leave them to cool on a wire rack in the tin.

  12. While they are cooling, whisk together all the ingredients for the glaze and pour over, leaving to set and completely cool.

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