Cinnamon buns have always remind me of Christmas. I pass them in the windows of about a dozen cafes on my way to work every morning… but somehow, they never cease to remind me of the holiday season.
Growing up, food was always the focal point of the holidays.
What was on the menu?! What would mom be making this year?
If I could pin the one thing I loved most, it was the smell of cinnamon filling up the house!
Cinnamon buns were by no means an annual tradition of ours. But when we did make them… oh boy did I love that smell of cinnamon. I’d drop my toys, and come running to the kitchen to see when they’d be ready. Can we eat them now mom? What about now? Can I help with the icing?!
Not much different from how I am now, come to think of it!
I’d been looking for a good vegan cinnamon buns recipe for a while now.
When I came across the Minimalist Baker’s Recipe for Vegan Cinnamon Buns, I knew I had to try it. Now, I know what you’re thinking, cinnamon buns take forever to make by hand, why bother?
I’m not gonna lie to you, I did spend a fair amount of time making these (most of it waiting for the dough to rise), but it was SO worth it. To have your own homemade cinnamon buns, and to make them the way YOU want, is unbeatable.
The best part about THESE vegan cinnamon buns, is how EASY they are to make.
I’m not kidding. This was my first time making my OWN cinnamon buns, and all I did was follow Dana Schultz’s recipe from the Minimalist Baker. Step by step, ingredient by ingredient, it was super simple, and fun to make. Plus, I had the entire home smelling of warm cinnamon, just in time for the holidays!
Have a look at the ingredient list and directions below (modified slightly from the Minimalist Baker’s recipe) and let me know how your buns turn out!
Make your own vegan cinnamon buns at home!
Prep time: 1 hour 30 mins (including 1 hour for the dough to rise)
Bake time: 25-30 mins
Total time: 2 hours
- 1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
- 1 cup (240 ml) unsweetened vanilla or plain almond milk
- 1/2 cup (112 g) Earth balance (vegan butter), divided
- 1/4 tsp salt
- 3 cups (408 g) unbleached all purpose flour*
- 2 tbsp ground cinnamon
- 1/4 cup + 1 Tbsp (63 g) organic cane sugar, divided*
Copied and modified slightly from Minimalist Baker.
- In a small sauce pan, heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
- Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 2 tbsp cinnamon (to taste).
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp Earth Balance (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
For the icing:
- With a spatula, mix 1 cup of organic powdered sugar with 3-4 Tbsp of almond milk, until nice and creamy.