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These vegan cinnamon buns are a total classic and we think everyone should try making them at least once (even though if you make them once you will probably keep on making them because they are just so good!).

Makes about 6 buns

2 cups all purpose flour ½ package (3.5g) dry yeast or ¼ yeast cube (12g) ¼ cup sugar ¼ tsp salt ⅛ cup vegan butter ½ cup plant-based milk For the filling: ⅛ cup sugar ⅛ cup vegan butter 2 tsp cinnamon For the frosting ½ cup powdered sugar 2 tsp water or vegetable milk 1 squeeze of lemon juice

Bring milk and butter to room temperature. Combine flour, yeast, sugar and salt. Add milk and butter and knead in a stand mixer for 8-12 minutes. Cover the dough and let it rest for at least an hour.

For the filling, melt the butter and mix the cinnamon and sugar.

Roll out the dough into a rectangle (not too thin). Brush with the melted butter and sprinkle evenly with the cinnamon and sugar mixture. Roll up from the long side and cut into slices about 1½-2 inches (4-5 cm) thick. Place the buns in a greased baking dish and let them rest for another 30-45 minutes.

Preheat the oven to 350°F/180°C and bake the cinnamon buns for 20-25 minutes. For the icing, mix all ingredients and spread the icing on the slightly cooled cinnamon buns.


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