Total2 hr + 55 min
1 cup (240 mL)unsweetened soy milk
1 Tbsp (12 g)active yeast
3 cups (399 g)all-purpose flour
¼ cup (50 g)granulated sugar
2 tsp (10 g)baking powder
1 tsp (6 g)salt
¼ cup (60 mL)refined melted coconut oil, melted
1 cup (220 g)brown sugar, packed
½ cup (54 g)raw pecans, chopped
2 tsp (5 g)ground cinnamon
¼ cup (60 mL)
¼ cup (60 mL)unsweetened soy milk
1 Tbsp (15 mL)
1 cup (100 g)powdered sugar
3 Tbsp (43 g)margarine
1 Tbsp (15 mL)unsweetened soy milk
1 tsp (5 mL)clear vanilla extract
- 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.
- Remove the saucepan from the heat and sprinkle the yeast over the milk, swirl to combine, and let sit for 5 minutes.
- 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.
- In a small bowl, combine the brown sugar, pecans, and cinnamon. Set aside.
- Lightly grease a baking dish.
- 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.
- Spread the coconut oil across the rolled-out dough - it looks like a lot, and that's okay!
- Sprinkle the brown sugar and pecan mixture evenly overtop the rolled-out dough.
- With the longest edge of the rectangular dough closest to you, begin to roll the dough into what resembles a very long sushi roll.
- 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.
- Place each bun into the baking dish, then cover with a cloth and let rest for another hour.
- While buns are resting, mix the remaining plant milk with the maple syrup. Set aside.
- Preheat the oven to 350°F (180°C).
- Bake buns in the centre rack of the oven for 10 minutes.
- 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.
- When the buns are removed from the oven, drizzle overtop the icing, and enjoy!
- * Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. Using refined coconut oil is preferred to unrefined as the cinnamon rolls retain a more neutral flavour. If you'd prefer a mild coconut-y flavour, use unrefined coconut oil instead.
- 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.
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Nutrition per bun
Calories 394 kCal
|Total fat||16 g|
|Saturated fat||8 g|
|Trans fat||1 g|
|Total carbs||60 g|
|Dietary fiber||2 g|
|Total sugars||32 g|
|Added sugars||31 g|
|Vitamin A||54 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||0 mg|
|Vitamin D||0 μg|
|Vitamin E||0 mg|
|Vitamin K||4 μg|
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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