The best vegan Cinnamon Buns
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • Dough
  • 1½ cup "spelt" flour
  • 3½ cup all-purpose flour
  • ½ cup margarine
  • 1½ cup almond milk
  • 1 package instant yeast (mine was 7gr)
  • ½ cup + 1 tbsp cane sugar
  • 1 tbsp cinnamon
  • a pinch of fine sea salt
  • Filling
  • ½ cup Margarine, straight from the fridge
  • ¼ cup coconut oil, room temperature not liquid!
  • ½ cup coconut sugar (substitute with cane sugar or brown sugar)
  • 3 tbsp cinnamon
  • 1 tsp cardamom
  • a pinch of fine sea salt
  • Glaze
  • ¼ cup coconut sugar dissolved in ¼ cup hot water
  • add around ½ Tsp vanilla extract
  • Pearl sugar for sprinkling
  1. In a small sauce pan, heat 100ml of the almond milk with 1 tbsp sugar until warm and dissolved. Do not heat or you will kill the yeast!
  2. Pour the mixture into a small bowl and sprinkle yeast over it. Combine and let activate for about 10 minutes.
  3. In the pan melt the margarine with the rest of the milk (300ml) and the ½ cup sugar. Do not heat!
  4. In a large mixing bowl combine the flours with the cinnamon and salt.
  5. Add the warm milk/margarine mix and the yeast mix to the bowl with the dry ingredients.
  6. Mix well with a wooden spoon and then knead together with your hands on a floured surface or about 5 minutes.
  7. Place dough into an oiled bowl, cover it with a towel and let rise for about 1 hour or until the dough has doubled in size.
  8. To make the filling, combine the margarine, with the coconut sugar, cinnamon, and cardamom in a bowl. (Make the filling right before the dough has finished rising.)
  9. On a lightly floured surface, punch down the dough several times before rolling it out into a thin rectangle. The dough should feel moist, but if it sticks to your fingers add a tiny bit of flour.
  10. I rolled it out on clear film with a little flour on it.
  11. Then spread the filling on half of the dough. Fold the dough and cover the side with the filling. (see picture in the post for details)
  12. With a sharp, cut the dough into 10- 12 long stripes and cut every stripe again but just in the middle. (again the picture int he post will help you)
  13. Twist the tails and then knot them together.
  14. Brush with some almond milk and let sit again for 1 hour.
  15. Preheat your oven to 435F and bake for about 12-15 minutes or until golden brown.
  16. When coming out of the oven immediately brush them with the glaze and sprinkle pearl sugar on them.
  17. Eat them on the same day or at least on the next day (won't be that much of a challenge)
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at