Vegan Cinnamon Buns

by Edward Daniel

Cinnamon Rolls are something I would roll out of bed for. I make these overnight so that in the morning, I can take the dough out of the fridge and stick into the oven. Perfect for that weekend treat just as you are waking up to go with that cup of morning tea. I recently made these for a couple of friends of mine – both of who ravished a handful of each. Hungry boys…

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 18g fresh yeast
  • 150ml vegan milk, room temperature
  • 50g coconut unrefined sugar
  • 2tbs flaxseed, ground
  • 6tbs filtered water
  • 500g “00’ doppio flour
  • 1tsp sea salt
  • olive oil for basting
  • Filling
  • 150g sultanas
  • 50g pecan nuts, chopped
  • 50g coconut unrefined sugar
  • 1tsp cinnamon, ground
  • Frosting
  • 100ml vegan cream
  • 40g icing sugar


  1. Soak the sultanas in filtered water for about 20 minutes
  2. Mix the vegan milk, with the sugar and add the yeast. Set to one side for about 10 minutes.
  3. Make the filling by mixing together the sultanas, nuts, sugar and cinnamon. Set to one side.
  4. Mix the ground flaxseed with water to form a paste.
  5. Place the flour with the salt in a large mixing bowl. Add the above ingredients and mix using a dough hook or if you manual knead with your hands to form a dough. Knead for about 5 minutes.
  6. Line a large bowl with a little oil and place the dough inside. Baste the dough with olive oil (this will help prevent it from drying out). Cover with a dishcloth and set to one side for about an hour. The dough should double in size.
  7. Flour a work surface and turn the dough out onto it. Using your hands press the dough out into a rectangle around 40cm by 30cm.
  8. Sprinkle the filling onto the dough. Take hold of both ends of the dough and gentle roll over into a circle. Baste the dough all over with oil.
  9. Line a baking tray with oil. Cut the dough into 12 pieces. Place the rolls in the tray cut-side up and equally spaced apart. Leave the buns to rise in a warm place for about an hour until they have risen.
  10. Preheat the oven to gas mark 180 degrees.
  11. Cover the tray with aluminium foil and bake the buns for about 25 minutes.
  12. Turn out the tray onto a cooling rack.
  13. In the meantime, make the frosting by heating the vegan cream with icing sugar. Pour over the cinnamon buns. Leave for a few minutes before serving.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.