Vegan Cinnamon Buns
Soft, gooey, and irresistibly fragrant, these vegan cinnamon buns are the ultimate plant-based indulgence for breakfast or dessert. Made with a fluffy, melt-in-your-mouth dough enriched with almond milk and vegan butter, these buns are generously filled with a sweet cinnamon-sugar mixture that bakes to perfection while creating golden, gooey layers. Topped with a velvety vanilla glaze, they’re a blissful treat that’s fully dairy-free and egg-free, making them ideal for vegans and anyone looking for a healthier twist on the classic. Simple to prepare with pantry staples and perfect for sharing, these homemade cinnamon rolls will fill your kitchen with the cozy scent of cinnamon while delivering bakery-quality results every single time. Whether you’re entertaining guests or just treating yourself, these delightful buns are sure to become a favorite!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Cane sugar
- 1 teaspoon Salt
- 240 milliliters Unsweetened almond milk
- 75 grams Vegan butter, melted
- 1 teaspoon Vanilla extract
- 100 grams Brown sugar
- 2 tablespoons Ground cinnamon
- 120 grams Powdered sugar
- 2 tablespoons Plant-based milk (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.
In a small saucepan, warm the almond milk until lukewarm (about 37°C or 98°F). Combine melted vegan butter and vanilla extract with the milk.
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until a dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for 1 hour in a warm spot until it doubles in size.
Meanwhile, prepare the filling by mixing the brown sugar and ground cinnamon in a small bowl.
Once the dough has risen, punch it down and roll it out into a rectangle approximately 30x40 cm (12x16 inches) on a floured surface.
Brush the rolled-out dough evenly with 55 grams of melted vegan butter. Sprinkle the cinnamon-sugar mixture generously over the surface.
Starting from the longer edge, roll the dough tightly into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
Place the cinnamon rolls cut-side up into a greased or parchment-lined 23x33 cm (9x13 inch) baking dish, leaving a small gap between each roll. Cover and let them rise for another 30 minutes.
Preheat your oven to 180°C (350°F). Bake the cinnamon rolls for 22-25 minutes until golden brown.
While the rolls bake, prepare the glaze by whisking together powdered sugar, plant-based milk, and vanilla extract until smooth.
Allow the cinnamon buns to cool for 5-10 minutes, then drizzle the glaze generously over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 666.9 g | 243% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 272.8 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 815 mg | 63% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
