The world's best vegan cinnamon buns
Homemade vegan cinnamon rolls - this airy, soft cinnamon roll recipe smothered with a delicious frosting without dairy is made from whole wheat flour and without oil and refined sugar. These vegan pastries are a healthier version of traditional cinnamon rolls.You can serve these dairy-free cinnamon rolls with a delicious vegan breakfast, brunch or dessert, and not just for breakfast at Christmas.Not only are these egg-free cinnamon rolls great to prepare in advance, they are also great to freeze. And if you are looking for a recipe that you can serve a crowd, these vegan cinnamon buns are just the thing.
Servings 12 buns
Ingredients
Dough
- 1 pack dry yeast
- 1 cup 250 ml oat or soy milk
- ⅓ cup 80 ml date syrup or maple syrup
- 3 tablespoon nut butter
- ½ cup - 1 cup 120-250 ml water
- 5 cups 600 g flour (whole wheat flour, spelt, for example)
Cinnamon Filling
- ⅔ cup 200 g date paste, maple syrup
- 3 tablespoon cinnamon ground
- 3 tablespoon nut butter
Frosting
- ⅓ cup 80 g yogurt almond or soy
- 3 tablespoon maple syrup
- ⅔ cup 100 g cashews
- ¼ 60 ml of water
- ½ teaspoon vanilla extract
Instructions
- DoughMix the room temperature milk with the maple syrup and the yeast in a bowl and let it stand for about 5 minutes.
- Now put the nut butter and some water in a mixing bowl and stir until the nut butter is dissolved and creamy. Now add all the remaining ingredients and the yeast water and knead the dough to form a homogeneous elastic yeast dough. Here knead for about 8-10 minutes with a stand mixer, this is very important so that we get soft and airy yeast rolls.
- The dough should now come off the edge of the bowl. You may need to add a little more flour or liquid. The dough should no longer stick, but it shouldn't be too dry either.
- For whole grain flours, it is important that the dough rise for a long time. Here I like to let it rise for at least 2 hours. So the yeast can do its full job.
- You should see that the dough has risen properly, about twice its volume.
- If you don't have a stand mixer, use a mixing bowl and knead the dough with your hand. When the dough comes together, place it on a floured work surface and knead there for about 10 minutes until you have an elastic and soft dough.
- Cinnamon fillingMix all the ingredients for the filling into a creamy mass. If you use syrup, it will be a little more liquid.
- FrostingFor the frosting, take the cashews and the water and blend them in a high speed blender until you get a cream without pieces. This is very important so that we get a creamy frosting.
- Now fold in the remaining ingredients. It is important that the yogurt does not liquefy, use a spoon to fold in the yogurt.
- AssemblePreheat the oven to 350°F (180°C). Now roll out the dough in a rectangular shape on a floured work surface, approximately 16 x 12 inches (40x30 cm).
- Now it's time to distribute the cinnamon filling evenly over the dough. Start rolling the dough up from the long side.
- Now cut about 1 inch (3 cm) thick rolls. I usually get 12 cinnamon rolls out of here. Put these in a baking dish. Now it is important that you let it rise again covered for about 30 minutes. Bake the cinnamon buns for about 20 minutes.
- We love to serve them warm.