Vegan Cinnamon Buns

Vegan Cinnamon BunsI’m 10 days into a Vegan month and so far it’s going pretty well. I’ve yet to find myself melting down into a puddle crying about halloumi. There’s still time, but so far, so good. One of the big ones for me when it comes to a month like this isn’t actually my meals, or even what milk to put in my tea, it’s the baking. I usually bake a couple of times a week, minimum, and most of my go-to recipes are full of butter and eggs. Cookies for instance are one of my favourite things to bake, but I’ve yet to find a vegan cookie recipe that’s matched up (if you’ve got one, please, please leave it in the comments below!). I decided to kick the month off with a batch of Vegan Cinnamon Buns though, to see whether I could make a completely vegan dough.

Vegan Cinnamon Buns

The first thing here is subbing out your butter for another oil. 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 into a large rectangle. The frosting I kept simple and just substituted milk for almond milk in a glaze.

Vegan Cinnamon Buns

I’m going to try baking a few other vegan recipes over the course of the month. I’m having no problems with the cooking side of things, but if anyone could suggest any particularly fun or successful vegan bakes then please send them my way.

Vegan Cinnamon Buns

Vegan Cinnamon Bun Recipe

Vegan Cinnamon Buns
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 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
Instructions
  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.
  9. 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.
  10. Cover and leave to prove for half an hour (or overnight in the fridge*).
  11. Preheat the oven to 150°C (140°C fan assisted).
  12. 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.
  13. While they are cooling, whisk together all the ingredients for the glaze and pour over, leaving to set and completely cool.
 
*If doing the overnight method take them out of the fridge half an hour before baking to allow them to return to room temperature.