Vegan Cinnamon Buns; twirled sorghum rice leavened pastry with fragrant smoky cardamon, earthy cinnamon and caramelised coconut.
Envelope your tongue with pure illustrious sensations. And, blow your mind with full on intoxication.
This dish will topple your belief that vegan food can’t be this super yummy.
- When you fancy freshly cooked cinnamon buns as you tumble out of stumble out of bed
- When you’ve got bestie popping over a spot of Sunday brunch before venturing out to one of the free London galleries
- When you feel as pesky little snack as you make ready to buckle down for the evening in your pyjamas
I was inspired by nostalgia for my youthful school memories to Vegan Cinnamon Rolls were inspired by youthful school memories of having these little beauties at lunchtime. These Rolls are flavoured with cardamon, which adds an extra dimension of yumminess. The coconut sugar caramelises beautifully and elevates the sorghum and rice dough.
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.
These Cinnamon Rolls are vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
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.