Cinnamon rolls have a bad rep. No one ever makes them because it’s common knowledge they take way too long to make.
Well not anymore.
Here is a simple cinnamon bun recipe that is deliciously ooey gooey like a fresh Cinnabon but has no milk, butter, or eggs at all. Not only is it vegan but it only takes a bit under 2 hours to make from start to finish. What is this madness?!
Give it a try and I promise you will not be disappointed. And because it makes up to 12 rolls you will have lots to go around. After all of your friends demolish the rolls you can blow their minds when telling them that they are completely vegan. The secret ingredient? Coconut oil.
So without further ado here is how to make these scrumptious buns every weekend for the rest of your life.
Vegan Cinnamon Bun Recipe
Please note that I did not create this recipe however, I did alter it slightly. All credit goes to Sprinkled With Jules. Check out her website for more amazing recipes!
Pictures of each step at the end.
4 1/2 tea. (2 packets) rapid rise yeast
1 cup warm water
1/3 cup melted coconut oil
1 tsp. salt
1/4 cup + 1 tea. sugar
2 1/2 cups all-purpose flour
2 cups additional all-purpose flour (may not be needed)
2 tsp. cinnamon
3/4 cup brown sugar
2 tbsp. melted coconut oil
2 cups powdered sugar
2 tbsp. water
Utensils for mixing
Rolling pin (or in my case – a wine bottle)
Step 1 – Activate the Yeast
Take the 1 cup warm water (on the hotter side!) and sprinkle only 1 tsp. sugar and all of the yeast. Mix until there are no more chunks. Let stand for 5-10 mins to activate. After the 10 mins the mixture should have risen slightly and is bubbly.
Step 2 – Create the Dough
Add the 1/3 cup melted coconut oil, 2 1/2 cups all-purpose flour, 1 tsp. salt, and remaining 1/4 cup sugar and mix until the very sticky mixture all comes together. Add the additional flour in increments until the mixture does not stick to the bowl anymore and stays together. Flour your counter and knead the dough a few times to make it a nice and smooth ball. If it still needs more flour you will know because it will be coming apart on your counter. If so then just go back to the bowl and add more flour.
Once you get a good smooth consistency then flour your bowl and set the dough aside in it.
Step 3 – Prepare the Filling
Combine the 2 tsp. cinnamon and 3/4 cup brown sugar and mix. Do not add the coconut oil yet.
Step 4 – Roll the Dough
Dust the counter with flour and roll the dough out to a rectangle approximately 12×16 in. Spread the 2 tbsp. melted coconut oil on the dough leaving a small border around the edges so that the filling does not seep out later. Sprinkle the surface with the brown sugar mixture and spread it out evenly with your hands, gently pressing it in to the dough at the same time. Add crushed pecans if you are feeling fancy.
Using the long edge, begin to roll the dough into a log. Ensure that you are keeping it tight but not so much so that you tear the dough. Then with the the end sitting under the log on the counter cut off the uneven edges and then slice the log into 9 or 12 even pieces.
Step 5 – Rise and Bake
Place the pieces into a non-stick pan and allow them to rise in a warm area for around 30 mins. If you are like me and love the filling then drizzle some additional brown sugar, cinnamon, and melted coconut oil mixture on top of the buns.
Preheat the oven to 350°F. By the end they should have doubled in size.
For doughy rolls cook for 13-15 mins. If you like them less doughy then cook for 15-17. Please keep in mind that every oven is different.
Step 6 – Glaze
Mix the 2 tbsp. water and just 1 cup of the icing sugar to start. Then slowly add the rest of the icing sugar until you get a gooey consistency. Add vanilla to taste.
After the pan has somewhat cooled drizzle the icing over the buns.
Step 7 – Challenge Accepted
Finally, grab a fork and try not to eat the whole pan in one sitting.