Soft, sweet, moist, and sticky vegan cinnamon buns are so good that you won’t be able to resist yourself. You won’t even realize how fast it gets finished and you will crave more. So, it would be better to double or triple the recipe because they are that good & addictive. They are a real treat. Worth a try!
I never thought that I would bake cinnamon buns at home. But when we moved to Munich, Germany and I started seeing those perfectly layered and brown cinnamon buns in the bakeries and supermarkets, I couldn’t control myself. I could never buy from there because they were not vegetarian. I wanted eggless cinnamon buns. Imagine that you are surrounded by cinnamon buns which you can’t have 😀 That motivated me to try this recipe at home. & Oh my, I baked them over the weekend, they didn’t even last for two days of the weekend. And we are just two people at home. We finished the entire batch and still craving. I had to bake them again on Tuesday.
The best thing about cinnamon buns is that they are quite easy to make. They look difficult with all that kneading and rolling but I made them just perfect on my first trial. And I can guarantee you that if you follow the recipe, you will end up with an amazingly gooey, moist, perfectly layered sweet treat. They do need some time and effort to make but it is all worth it. You will bake them again and again. If you enjoy baking, you must try our other cakes & cookies.
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Tips to bake it right
- Room Temperature: Make sure that all the ingredients are at room temperature. It is very important in baking.
- Measure Accurately: Correctly measuring the ingredients is very important. Adding extra flour is one common mistake. Just fill your measuring cup with the flour and then level it off with a knife. If the wet ingredients are not measured well, the dough would be too soft and it would become difficult to roll.
- Sifting: Sift the flour. This ensures that there are no lumps in the dough.
- Over mixing: This is something that happens accidentally. Over mixing the dough makes these buns hard. If you are kneading by hand, knead until it becomes soft and smooth. If you are using a stand mixer, knead till it starts to leave the sides (not completely though). Touch the dough with your finger. If it doesn’t stick, that’s your clue to stop kneading.
- Milk Temperature: We add warm milk to activate the yeast. Make sure it is lukewarm – neither hot nor cold. If it is too hot, it will kill the yeast. If it is cold, it won’t activate the yeast. You should be able to put your finger in the milk. That’s another clue!
- Rolling: I prefer to roll the dough quite thin. I don’t like thick layers of the dough while enjoying this sweet delight, especially the outermost & the centermost edge. I roll it thin. It becomes a little difficult to handle but that’s okay for me. But if you are starting out, roll the dough till 1/2 cm thick. With this recipe, approximately 17 X 9 square inch sheet after rolling. It will be much easier to fold, cut, and place them on the baking tray.
- Filling: Do not overfill otherwise the filling will start to come out while baking and it would become messy. Just make sure that each spot of the rolled dough is covered. Don’t go overboard.
- Butter: I used the vegan butter from Naturli. You can use any vegan butter for this recipe. If you are not vegan, use any butter of your choice – salted or unsalted.
- Milk: I used Oatly Barista milk (Oat Milk) for this recipe. It is quite thick and just right for this recipe. But you can use the plant-based milk of your choice. If you are not vegan, you can use cow milk of your choice.
- Sugar: I used granulated brown sugar for the recipe because that is the one I found. But you can use dark or light or soft brown sugar too. I never tried with jaggery powder but hey, this world is your oyster 🙂
- Yeast: I used Dr. Oekter’s yeast (Instant yeast) because that is what I found here. It is quick good. But you can use any other brand. Back in India, I liked Gloripan Instant Yeast and Urban Platter yeast. You can buy any. They both are very good, just the difference in pricing I guess.
- Filling: I made the classic one with just sugar and cinnamon but you can add any chopped nuts – walnuts, pecans, hazelnut, or almonds.
How to store cinnamon buns?
You can store these cinnamon buns in an air-tight container and leave them on the countertop for at least 3 days (depending on the temperature at your place). You can easily refrigerate them for a week or 10 days. Put them in an airtight container otherwise, they might become dry. Reheat while serving. You can even put them in the freezer for up to a month and just reheat them while serving.
Having said that, they won’t last for more than a day. Trust me on this 😀
Cinnamon Bun Texture
The cinnamon buns will be soft and moist from the inside. You will be able to see those dough threads while you pull out the buns. You should be able to open each layer. The color of the buns from the top should be brown and not blonde.
Cinnamon Bun Toppings
Most people like cinnamon buns with sugar icing. But I feel that they are already quite sweet so I don’t add another layer of sugar on top. But if you want to try, you can top them up with this Icing:
Mix 1 Cup Powdered Sugar with some unsweetened oat milk (2 to 3 Tbsp) and 1 tsp of Vanilla Extract. Make a thick but easily pourable icing.
You can also just dust it off with some icing sugar for a little extra glam 🙂 I enjoy it with some mascarpone frosting or butter frosting. I make them a little runny but easily pourable using a spoon.
Is this recipe vegan?
Yes. It is a 100% vegan and plant-based recipe. I made this recipe to celebrate Veganuary, 2022.
Now you are all ready to make these vegan, soft, and moist cinnamon buns at home, with full confidence. It is perfect for your sweet cravings. So, grab all the ingredients, and let’s get baking.
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Happy Cooking 🙂
Love from us
Richa & Jatin