Total2 hr + 55 min
1 cup (240 mL)unsweetened soy milk
1 Tbsp (12 g)active dry yeast
3 cups (414 g)all-purpose flour
¼ cup (56 g)granulated sugar
2 tsp (7 g)baking powder
1 tsp (6 g)salt
¼ cup (54 g)refined coconut oil, melted †
1 cup (220 g)brown sugar, packed
½ cup (50 g)raw pecans, finely chopped
2 tsp (5 g)ground cinnamon
¼ cup (54 g)refined coconut oil, melted
¼ cup (60 mL)unsweetened soy milk†
1 Tbsp (15 mL)
1 cup (134 g)powdered sugar
¼ cup (56 g)unsalted vegan butter
1 tsp (5 mL)unsweetened soy milk
1 tsp (5 mL)clear vanilla extract
- Heat the milk in a saucepan until just steaming*. Do not let simmer! Remove from the heat, add the yeast, stir, 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. Mix together.
- Then use your hands and knead for 3 - 4 minutes until smooth. Add a bit more flour if needed, the dough should be slightly sticky but not stick to the bowl. Cover with a damp cloth and let it rest in a warm place for 1 hour.
- In a small bowl, combine the brown sugar, pecans, and cinnamon. Set aside. Lightly grease a baking dish.
- Transfer the dough onto a floured surface. Use a rolling pin to roll the dough into a ½ cm thick rectangle of 30 x 40 cm.
- 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.
- 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 it with a damp cloth and let rest in a warm place for another hour.
- While the buns are resting, mix the remaining 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 the cinnamon buns back to the oven to bake for an additional 20 - 25 minutes, or until the tops of the buns are golden.
- While the buns are baking, whisk together the icing ingredients using an electric hand mixer. Add a splash more milk if a thinner consistency is preferred.
- When the buns are removed from the oven, let them cool slightly before smearing the icing overtop. Enjoy!
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
- †* Try infusing the milk with cinnamon sticks, ginger, crushed cardamom pods, or chai-spiced tea bags for more festive tasting cinnamon buns.
- * The aim is to achieve a “lukewarm bath” temperature. If it’s too hot, let it sit to cool slightly. Milk that's too hot may kill the yeast.
- Store in an airtight container on the counter for up to 3 days.
- Store the buns without the frosting in the freezer for up to 1 month, and reheat in the oven when ready to enjoy.
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Nutrition per bun
Calories 404 kcal
|Total fat||14.8 g|
|Saturated fat||8.5 g|
|Trans fat||0.0 g|
|Total carbs||63.3 g|
|Dietary fiber||2.0 g|
|Total sugars||34.8 g|
|Added sugars||34.4 g|
|Vitamin A||38 μg RAE|
|Vitamin B6||0.1 mg|
|Vitamin B12||0 μg|
|Vitamin C||0.1 mg|
|Vitamin D||0 μg|
|Vitamin E||0.3 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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