Vegan Cinnamon Buns

Coconut cream is a vegan baker’s best friend. As I mentioned before in my Vegan Ice Cream post, it can substitute for so many things that I use in day to day baking. It has a beautiful richness, it has a high fat content, and can be manipulated in terms of temperature really easily. The coconut cream that is in the dough itself you cannot detect the flavour of coconut at all. However, the frosting on top does taste very much of coconut. I personally love coconut so this is perfect for me. If you are not a fan of coconut, there are other frosting options for you. You could simply mix icing sugar and lemon juice or water together and drizzle this on top. Or- if you have a favourite vegan caramel recipe that would work well too.

Personally, I love the coconut frosting on the top. I added the frosting while the cinnamon buns were still slightly warm, so the frosting melted into the cracks and crevices in between each bun. It just made these even more gooey and delicious.

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Photo by Grace Holyoke (2019)

As I was researching recipes to post for this #VeganWeek… it had me thinking- is yeast vegan? I couldn’t find any real arguments or discussions online on the matter, and I was just curious. I have seen many vegan recipes that use yeast, so I would assume it is- but if anyone out there has an answer or an opinion on the matter I would love to hear it!

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There’s just something about a warm, gooey cinnamon bun that is so irresistible no matter what time of day it is. It’s a perfect ‘breakfast dessert’, it’s a great snack, it’s a great after dinner dessert… it’s just perfect any time of the day. I always throw my cinnamon bun into the microwave for about 30 seconds before I eat it to re-melt all of the gooey frosting, but that is not necessary.

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Photo by Grace Holyoke (2019)

I hope you are all having a great week- thank goodness it’s friday! The weekend is finally here! Let me know what your baking plans are this weekend or what you are planning on getting up to!

Vegan Cinnamon Buns

  • Difficulty: Moderate
  • Print


For cinnamon roll dough:

  • 1 cup (240 mL) almond milk, lukewarm
  • 3/8 cup (75 g) white sugar
  • 1 heaped tbsp (9 – 10 g) active dry yeast
  • 3 3/4 cups + 1 tbsp (460 g) plain flour, divided
  • 1/4 tsp salt
  • 1/3 cup (75 g) coconut cream, melted

For cinnamon filling:

  • 2 – 3 tbsp (~40 g) coconut cream
  • 1/2 – 3/4 cup (100 – 150 g) white sugar
  • 1 – 2 tbsp cinnamon

For frosting:

  • 1/2 cup (110 g) coconut cream
  • 1/4 cup (30 g) powdered sugar


For cinnamon roll dough:

  1. In a small bowl, combine the the lukewarm almond milk, sugar, yeast and 2 tbsp flour. Whisk lightly until no flour clumps remain and leave to stand for ~5 minutes.

  2. Add the rest of the four and the salt to the bowl of a stand mixer. Add the yeast mixture and start kneading the dough with the dough hook attachment. When the dough starts coming together, but there is still some flour left, add the coconut cream.

  3. Leave the dough to knead for at least 15 minutes. The final dough should be slightly sticky.

  4. Transfer the dough into a lightly floured bowl, cover the bowl with cling film, and allow the dough to proof/rise for about 1 hour at room temperature, or until doubled in volume.

For cinnamon filling:

  1. In a small bowl, mix together the sugar and cinnamon. (The exact amounts depend on how sweet and cinnamon-

    y you want your cinnamon rolls to be.)


  1. Prepare a round 11-inch (28 cm) baking pan (or a 11 x 11 inch square one) by lightly greasing it with coconut oil.

  2. After the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a roughly 18 x 9 inch rectangle. (Don’t fuss too much if you don’t get these exact dimensions.)

  3. Spread 2 – 3 tbsp coconut cream over the dough and sprinkle the cinnamon sugar on top. Then gently rub the cinnamon sugar into the cream – this will prevent it flying everywhere when you roll up the dough.

  4. Roll up the dough tightly (length-wise) so that you get an (approximately) 18 inch roll. Place the seam side down and cut ~1.5 inch (~3 – 4 cm) thick slices using floss or a very thin thread. I don’t recommend using a knife, as this will flatten the cinnamon roll pieces while you cut them.

  5. Place the cinnamon rolls into the greased baking pan, leaving a bit of space between them.

  6. Cover the baking pan lightly with a tea towel or cling film, and leave to rise for 30 minutes – 1 hour.

  7. Pre-heat the oven to 355 ºF (180 ºC).

  8. Bake the vegan cinnamon rolls in the pre-heated oven at 355 ºF (180 ºC) for 25 – 30 minutes until golden brown on top.

  9. Allow to cool slightly.

For frosting:

  1. Mix together the powdered sugar and coconut cream. If the frosting is too thick, add a splash of almond milk.

  2. Drizzle the frosting all over the still slightly warm cinnamon buns.

Cheers Everyone!

Grace Eveline


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