The simplest vegan cinnamon buns

7 ingredients, vegan cinnamon buns made with fine spelt flour, naturally sweetened and deliciously cinnamony. Rich, creamy, fluffy, topped with a dreamy frosting.

Prep Time 1 30

Cook Time 25

Total Time 1 55

Servings Cinnamon buns

Calories 312kcal

Ingredients

FOR THE YEAST DOUGH:

2 ¼ tbspn Dry yeast
240 ml Almond milk or another vegetable milk
42 g vegan butter I take organic alsan
410 g fine light spelt flour, alternatively wheat flour, gladly also mix with wholemeal flour
12 g Raw cane sugar alternatively use coconut blossom sugar
¼ tbspn Salt

FOR THE FILLING:

42 g vegan butter I take organic alsan
50 g Raw cane sugar
2 tbspn Cinnamon ground

FOR THE SUGAR GLAZE:

112 g Powdered sugar in organic quality
15 ml Almond milk

Metrisch - Tassenangaben

Instructions

FOR THE yeast dough, in a small saucepan, slowly melt butter over low heat. DO NOT LET IT GET TOO HOT BEFORE MIXING. As soon as the butter begins to melt, remove from heat.
42 g vegan butter
Place dry yeast in a large bowl (or mixer bowl of food processor). Add the liquid butter and almond milk. Stir with a wooden spoon until the yeast has dissolved. Add 1 tablespoon sugar and salt and continue stirring briefly.
2 ¼ tbspn Dry yeast, 42 g vegan butter, 240 ml Almond milk or another vegetable milk
If using a food processor, add 3 cups of flour to the bowl and process with the dough hook, gently at first, then on high speed until smooth. If working with hands, gradually add ½ - 1 cup flour and stir with a wooden spoon until a loose dough is formed. Dust the work surface with flour and knead the dough for about 1 minute until it has a nice, smooth surface. Possibly a little milk (if the dough is too dry) or flour (if the dough is too liquid. With the food processor, kneading by hand is not necessary.
410 g fine, 12 g Raw cane sugar, ¼ tbspn Salt
Dust bowl with flour and put dough back in (just leave food processor in bowl). Cover with a kitchen towel and place in a warm (not hot!) place, without drafts. Let rise for 1 hour.
After the baking time is over, preheat oven to 175 degrees. Grease 20x20cm baking pan and dust with flour.
Dust the work surface with flour and briefly knead the dough again. Roll out square. FOR THE FILLING brush with melted butter. Then dust with raw cane sugar and cinnamon.
42 g vegan butter, 50 g Raw cane sugar, 2 tbspn Cinnamon
Now roll up the dough. To do this, start at one end and roll up the entire length until you have a large, even roll. Using a knife or thread, cut into pieces about 5 cm wide and place in baking dish with cut edge facing up.
Once all pieces are evenly distributed in the baking dish, optionally brush with more melted butter and place in the oven. Bake for 25-30 minutes, until the surface of the cinnamon buns are golden brown and crispy.
Let cool for a few minutes and in the meantime (optional) prepare the frosting.
Place powdered sugar and plant milk in a bowl and gently mix with a spoon until an even smooth glaze is formed. If too dry, very carefully pour sips way vegetable milk.
112 g Powdered sugar, 15 ml Almond milk
Spread frosting over cinnamon buns, serve and enjoy!

Nutrition