Easy vegan cinnamon buns, with only a few ingredients and simple steps. These are vegan, not too sweet, soft and packed with delicious cinnamon flavors. Enjoy them warm with a cup of coffee.
- 1/2 cup almond milk
- 2 tbsp boiling water
- 1/2 tsp fast-acting dry yeast
- 2 1/3 cups all-purpose flour (270g)
- 2 tbsp coconut sugar (or cane sugar)
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 2 tbsp melted coconut oil
- 1 tsp liquid vanilla extract
- 2 tbsp melted coconut oil
- 2 tbsp coconut sugar
- 2 tbsp maple syrup
- 1 tbsp ground cinnamon
- 1 tbsp corn starch
- 1 tbsp aquafaba (chickpea brine, optional)
- 1 tbsp almond milk
- 1 tsp maple syrup
- In a small bowl, mix together the almond milk and the hot water. Check the temperature: the mixture should be warm but not too hot, slightly under 100 degrees F (37°C). If it’s too hot, allow to cool.
- Sprinkle the yeast evenly on the warm liquid and let activate for 2 minutes. Then stir until the yeast is completely dissolved in the liquid.
- In the bowl of a stand mixer or a large mixing bowl, add the flour, sugar, cardamom and salt. Mix to combine.
- Pour in the milk and yeast mixture, together with the melted coconut oil and vanilla extract. If using a stand mixer, mix with the hook accessory until the dough is very smooth and elastic, not sticky. This can take up to 5-8 minutes to get the right consistency. If you don’t have a stand mixer, start mixing the dough with a spatula until combined. Then transfer the dough to a lightly floured surface and kneed for about 10 minutes until smooth.
- Form a loose ball with the dough, place it into a greased mixing bowl and cover with a clean towel. Set in a warm place to rise for about 1 hour, or until doubled in size.
- Meanwhile, prepare the filling. Mix the melted coconut oil, coconut sugar, maple syrup and cinnamon in a bowl and stir until well combined. Then sieve in the corn starch and mix until you get a sticky and viscous preparation.
- Once the dough has risen, turn out onto a floured surface. Roll out the dough into an even 28 cm x 28 cm square (if you have changed the quantities of the recipe, adapt the dimensions accordingly). Brush the dough with the filling mixture to fully cover the surface.
- Fold the dough into thirds : at this step you have a 9 cm x 28 cm rectangle. Then roll out the dough in the widthwise direction into a 16 cm x 28 cm rectangle. See notes.
- With a sharpened knife, cut the dough into strips 28 cm long and about 2 cm wide, parallel to the direction of folding. Twist the strips by both ends to form an entire twist. Then roll the twist of dough into a bun and tuck the end underneath.
- Place the buns on a baking sheet lined with baking paper, cover with a towel and place in a warm place to rise for 30 minutes. Meanwhile, preheat the oven to 350 degrees F and prepare the glaze by mixing all the ingredients together.
- Once the oven is hot and the buns have risen, bake for 15 minutes. Then remove the buns from the oven and brush with the glaze. Return to the oven and bake for 3 minutes more or until golden brown. Transfer to a cooling rack and let cook for a few minutes.
1. Roll out the dough into an even 28 cm x 28 cm.
2. Fold the dough into thirds, into a 9 cm x 28 cm rectangle.
3. Roll out the dough in the widthwise direction, into a 16 cm x 28 cm rectangle.
Keywords: cinnamon buns, cinnamon rolls, buns, rolls, dough,