So, how do we feel about cinnamon buns? More specifically, super soft, ultra-fluffy, perfectly sweetened and spiced, 100% VEGAN cinnamon buns complete with a sticky pecan raisin glaze AND a drizzle of creamy maple cashew icing?
I’m guessing that most of us are probably feeling pretty good about this intensely decadent cinnamon bun idea. (PS: All you raisin haters can pipe down already, just leave ’em out okay??)
I promise you, these foolproof cinnamon buns will not disappoint. The no fuss dough is an absolute dream to work with, it’s soft, satiny and easy to roll out. After the second rise (before and after, shown below), you’ll know that these buns are gonna be good. Real good.
I tried these filled with both brown sugar and coconut sugar. I loved them both equally! Brown sugar offers the familiar molasses sweetness while the coconut sugar imparts a lovely caramel flavour that is just a slight updated twist on the original. If you’ve got coconut sugar on hand, I suggest you give it a shot!
It’s been years since I’ve eaten a properly decadent cinnamon bun so I went all out with these guys and included both a glaze AND a drizzle. The glaze is a simple simmered mixture of coconut oil (or vegan butter), coconut or brown sugar, pecans and raisins. The creamy maple cashew drizzle is made up of soaked raw cashews, non-dairy milk, coconut oil, maple syrup, and icing sugar. Feel free to follow my ultra-decadent example, or if you’re prefer something a little simpler opt for just the glaze or just the drizzle. Oh! And with a few slight alterations to the drizzle recipe (included), you can top these with a maple cashew frosting instead. Yum!
These delicious buns freeze perfectly, just leave them out to thaw at room temperature or pop them in the microwave for a minute or so to reheat. It’s been lovely having such a delicious treat tucked away in our freezer for midnight sweet cravings and afternoon coffee breaks. I hope you enjoy these delicious cinnamon buns as much as we have!
- 2/3 cup warm water
- 1/3 cup + 1 tbsp warm soy or almond milk
- 1/3 cup + 2 tbsp sugar
- 2 3/4 tsp active dry yeast
- ¼ tsp salt
- ¼ cup + 1 tsp coconut oil, melted
- 3 cups + 2 tbsp all-purpose flour
- ¼ cup vegan butter or coconut oil (plus extra)
- 1–2 tsp cinnamon
- ¼ cup coconut sugar (or brown sugar) (plus extra)
- 1/3–1/2 cup raisins
- 1/3–1/2 cup pecans, chopped (plus extra)
- ¼ cup brown sugar
- 2 tbsp vegan butter or coconut oil
- 2 tbsp pecans (optional)
- ¼ cup soy or almond milk
- Cashew Drizzle:
- ½ cup raw cashews, soaked
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ¼ cup icing sugar
- 2–4 tbsp almond milk (plus more to thin, as necessary)
- Combine all dough ingredients in a stand mixer with a dough hook attachment. Knead for 6-8 minutes or until the dough is smooth and elastic.
- Coat the dough ball in a light amount of canola oil, place in a large bowl and cover with a damp dish towel. Let the dough ferment at room temperature until doubled in size.
- On a lightly floured surface, roll the dough out into an approx. 19″ X 16″ rectangle. Spread evenly with 1/4 cup vegan butter or coconut oil, 1 tbsp cinnamon, 1/4 cup coconut or brown sugar, raisins and pecans.
- Starting from the longest edge closest to you, roll the dough away from you (encasing the filling inside.) Place the rolled dough seam side down and cut into 8 equal pieces.
- Line an 8″ cast iron skillet or baking pan with parchment paper, spread with a little bit of vegan butter or coconut oil, top with a sprinkle of coconut or brown sugar and some chopped pecans. Place a single cinnamon bun, cut side facing up, into the center of the pan and group the remaining buns around the center one. Cover with plastic wrap and a damp tea towel and refrigerate overnight to rise.
- The next morning, take cinnamon buns out of the fridge and bring them to room temperature. Preheat oven to 300F. Bake cinnamon buns for 35-40 minutes.About 1/3 of the way through cooking, cover them with a layer of aluminum foil to prevent them from getting too brown.
- Combine all ingredients, bring to a simmer in a small saucepan and cook for 5-10 minutes over low heat. Pour immediately over warm cinnamon buns, working some of the pecans and raisins into the crevices on top.
- Combine all ingredients in a high speed blender, blend until smooth and creamy. Add more almond milk to thin if necessary. Drizzle over nearly cool cinnamon buns for the best appearance. (For cashew frosting: Reduce almond milk to 1 tbsp. Do not thin with additional almond milk. Chill before whipping with a whisk and spreading over cooled cinnamon buns.)