Easy Vegan Cinnamon Buns
No yeast. No rising. Only 10 ingredients. No hard-to-find ingredients. Freezable. No one will know they're vegan.
Servings: 12 Cinnamon buns
For the vegan cinnamon bun dough:
- 4 1/2 cup(s) all-purpose flour
- 2 tablespoon(s) baking powder
- 1 teaspoon(s) salt
- 1 cup(s) vegan butter cut into small cubes
- 1 1/4 cup(s) plant-based milk (such as soy or almond)
For the cinnamon sugar filling:
- 1/4 cup(s) vegan butter melted
- 1 cup(s) brown sugar
- 1 tablespoon(s) cinnamon
For the icing (optional):
- 1 cup(s) powdered sugar
- 2 tablespoon(s) vegan butter
- 1 teaspoon(s) vanilla extract
- 3 teaspoon(s) lemon juice or plant-based milk*
- Preheat your oven to 400F (200C). Line with parchment paper or grease a 9"x 12" baking dish. *Make sure you use a 9" x 12" pan or equivalent. For the cinnamon buns to stay soft they need to expand into each other. If they have too much room around each bun, they can end up getting crispy. I used the one from this baking set.
- Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture. Pour in the plant-based milk and combine to make a shaggy dough.
- Either in the bowl or on a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in the bowl for 10 - 15 minutes before proceeding for the best dough texture. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon buns!
- Roll the dough: Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
- Cinnamon sugar filling: Pour the melted vegan butter over the rolled out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the melted butter.
- Roll your cinnamon buns: Starting from a longer side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.
- Bake: Place the cinnamon buns in the baking dish, swirl side up, and bake for 24 - 28 minutes until puffed up and lightly golden. Let cool for 10 minutes before serving.
- Optional icing: Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice or plant-based milk together in a small bowl. *I like using lemon juice to add a little bit of tang to the icing- similar to cream cheese frosting, but if you want an all sweet icing opt for plant-based milk. Spread the icing roughly over the still warm cinnamon buns. The icing will melt into the cinnamon buns a little. YUM!
Storing: store leftover cinnamon buns covered at room temperature for 2 - 3 days. Cinnamon buns can be frozen (with icing and all) in an air-tight container, then let thaw completely at room temperature. Make ahead: cinnamon buns can be prepared, cut, and placed in the baking dish, and kept covered in the fridge for up to two days. When ready to bake, let them warm to room temperature for 20 - 30 minutes, then bake and frost following the recipe. Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.
Serving: 1cinnamon roll with icing | Calories: 434kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Sodium: 369mg | Potassium: 281mg | Fiber: 1g | Sugar: 27g | Vitamin A: 990IU | Vitamin C: 0.5mg | Calcium: 116mg | Iron: 2.5mg