Main image of Ooey-Gooey Cinnamon Buns

Ooey-Gooey Cinnamon Buns

2 hr + 55 min



Classic cinnamon buns are gooey, sweet and a real treat. They do require a fair amount of time investment, but these buns are 100% worth it! You're guaranteed to be dreaming about them for days!



2 hr + 55 min


20 min


35 min


2 hr


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  • 1 cup (240 mL)
    unsweetened soy milk*
  • 1 Tbsp (12 g)
    quick-rise yeast
  • 3 cups (375 g)
    all-purpose flour
  • ¼ cup (50 g)
    granulated sugar
  • 2 tsp (10 g)
    baking powder
  • 1 tsp (6 g)
  • ¼ cup (60 mL)


Sweetened milk

  • ¼ cup (60 mL)
    unsweetened soy milk
  • 1 Tbsp (15 mL)


  • 1 cup (100 g)
    powdered sugar
  • 3 Tbsp (43 g)
  • 1 Tbsp (15 mL)
    unsweetened soy milk
  • 1 tsp (5 mL)
    clear vanilla extract
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  1. Heat the plant milk in a saucepan until just steaming. Do not boil - the aim is to achieve a “warm bath” temperature. If it’s too hot, simply let it sit to cool, as milk that's too hot may kill the yeast.
  2. Remove the saucepan from the heat and sprinkle the yeast over the milk, swirl to combine, and let sit for 5 minutes.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt. When the yeast mixture is foamy, add to the flour mixture along with the melted coconut oil and combine until a smooth dough is formed. Cover and let rest for 1 hour.
  4. In a small bowl, combine the brown sugar, pecans, and cinnamon. Set aside.
  5. Lightly grease a baking dish.
  6. Place dough onto a floured surface and dust the dough with a bit more flour. Use a rolling pin to roll the dough into a ½ cm thick rectangle.
  7. Spread the coconut oil across the rolled-out dough - it looks like a lot, and that's okay!
  8. Sprinkle the brown sugar and pecan mixture evenly overtop the rolled-out dough.
  9. With the longest edge of the rectangular dough closest to you, begin to roll the dough into what resembles a very long sushi roll.
  10. Cut the rolled dough into 12 buns, about 1½ inches (3 cm) thick each. We did this by cutting the roll in half, then in half again, and then cutting each of those quarters into thirds.
  11. Place each bun into the baking dish, then cover with a cloth and let rest for another hour.
  12. While buns are resting, mix the remaining plant milk with the maple syrup. Set aside.
  13. Preheat the oven to 350°F (180°C).
  14. Bake buns in the centre rack of the oven for 10 minutes.
  15. Remove from the oven to spoon the sweetened milk mixture over the buns. Return to the oven to bake for an additional 20 - 25 minutes, or until the tops of the buns are golden.
  16. While buns are baking, whisk together the icing ingredients using an electric hand mixer or whisk.
  17. When the buns are removed from the oven, drizzle overtop the icing, and enjoy!


  • * Nutrition tip: aim to use plant-based milk that is fortified with calcium.
  • Variations: try infusing the milk with cinnamon sticks, ginger, crushed cardamom pods, or chai-spiced tea bags for more festive tasting cinnamon buns.


  • Keep in an airtight container on the counter for up to 3 days. Keep in the freezer for up to 1 month, and reheat in the oven.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Gina - April 12, 2021, 8:44 a.m.

I made these yesterday and they were divine! I think the coconut oil really helps give it that creamy texture. I din't make the icing but they were even delicious without it. Brilliant recipe, I will definitely be making it again.

PUL Team - April 12, 2021, 4:14 p.m.

So glad to hear the cinnamon buns were a success, Gina! 🤩

Julie - April 11, 2021, 3:05 p.m.

Hello ! That's my second attempt at these rolls. The first one was so good, I had to do it again ;)
Congratulations on the new website, it's very practical and still very aesthetic: I can't imagine ALL the work behind all this !
Thanks for your recipes, your cheerfulness, it always helps a lot :)

PUL Team - April 11, 2021, 6:07 p.m.

Thank you so much for taking the time to share your kindness, Julie! It means so much. We are so thrilled to hear you enjoyed the cinnamon buns and are also enjoying the new site 😃

Chloe - April 4, 2021, 7:59 a.m.

Absolutely love this recipe! I've made it twice so far and both times have turned out great. I don't have powdered sugar so I didn't make the icing, but these still taste so good even without it!

PUL Team - April 4, 2021, 8:28 p.m.

So lovely to hear, Chloe, thanks for sharing your review with us :)

Marija - March 29, 2021, 10:13 a.m.

I've made these once before and now I had ti make them again. They turned out just perfect, just as gooey and delicious as your pictures make them to be! 😀 It is a process but beyond worth it. Recipe is definitely a keeper! Thank you so much for sharing all these beautiful recipes and all the hard work that you both pour into PUL. 😄

PUL Team - April 2, 2021, 11:27 p.m.

It's indeed a labour of love! So glad it was worth it and you enjoyed the cinnamon buns, Marija 🥰

Salome - March 24, 2021, 7:58 p.m.

An insanely delicious recipe! I added coconutflakes for extra texture and flavour.
One thing you might want to keep in mind is, when making the dough, make sure it isn't too dry. Because when it is, and you'll roll the roll to cut into smaller parts the dough will tear open.

PUL Team - April 2, 2021, 4:40 a.m.

Mmm adding coconut flakes is a lovely idea! Thank you for the wonderful review and tip about the dough, Salome 😃

Mona Kou - March 22, 2021, 8:45 a.m.

Came on here, for this amazing recipe, but ended up spending awhile looking at the new web!!
Just wanna say a hug congrats to this new website, even tho this website has not been officially launched yet.
I really see/ feel the heart and thoughts that has put into this project -somehow scrolling through the website I feel so touched! :)
All the very very best!!

PUL Team - March 30, 2021, 11:01 p.m.

Thank you for sharing your very kind words, Mona! We're so glad you're enjoying the new site so far :D