Sold Out in my bakery! Every weekend without fail!
Jumbo Fluffy Bakery Style Vegan Cinnamon Buns!
Yeast doughs are never quick but they are easy
So with a few hours on a slow weekend you can make these jumbo fluffy vegan cinnamon buns
For those who like to divide this process into two days for warm fresh baked buns in the morning
Start the dough the night before and then after rolling and cutting the dough into buns, just before the second rise
Set the rolls up on your baking pan, cover loosely and let the dough slow proof in the refrigerator overnight!
In the morning take the pan out of the refrigerator and place in a warm spot to take the chill off the dough and let them continue rising to fluffy & almost doubled in size.
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE VEGAN CINNAMON BUNS!
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Notes for Success:
Yeast recipes typically do not have a set amount for the flour, since so many factors play into making breads & rolls.
It becomes more of a sensory project than following strict measurements since you will rely more on your sight and touch than anything else
Watch the video tutorial for the best tips on what to look for in a dough recipe!
In this recipe I am using the following products
Cinnamon Buns Recipe
Ingredients
For the Bun Dough
- Active Dry Yeast 3 teaspoons (9g)
- Plant milk 1½ cup (360ml) *room temperature
- All Purpose Flour 4 - 5 cups (520g-650g) *see notes
- Salt 1½ teaspoons (9g)
- Granulated Sugar ½ cup (100g)
- Soft Vegan Butter 8 Tablespoons (113g)
For the Cinnamon Roll Up:
- Vegan Butter melted 3 Tablespoons (42g)
- Granulated Sugar 6 Tablespoons (75g)
- Brown Sugar 3 Tablespoons (38g)
- Ground Cinnamon 2 teaspoons
For the Sugar Glaze:
- Confectioners Sugar 2 cups (240g)
- Plant Milk 2 Tablespoons or as needed
Instructions
- Combine the yeast with the room temperature or slightly warmed (110°F) plant milk and a pinch of the sugar.
- If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe. (*if it does not froth, it is good chance your yeast is old and dead and you should buy a fresh package)
- Combine all of the remaining ingredients, including the proven yeast into your work bowl with a dough hook attachment (This entire recipe can also be mixed by hand!)
- Follow along in the video tutorial for mixing this dough.
- Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.
- Meanwhile prepare the cinnamon roll up filling
- Combine cinnamon and both sugars together and then in a small sauce pot melt the vegan butter
- Once the dough has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.
- Roll the dough to approximately 12" X 20"
- Spread the entire surface with melted vegan butter and then all of the cinnamon sugar mixture spreading evenly over the entire surface of the dough
- Roll up jelly-roll style and then cut into 12 equal portions. (OR the traditional cinnamon sugar mixture below)
- Arrange the buns in a greased 9" x 13" baking dish spaced so they are about 1″ apart.
- Cover with a towel and place in a warm, draft free spot to rise again.
- About 1 hour depending on your kitchen conditions.
- Once the buns have risen they will most likely be touching each other or almost touching each other and be soft and airy when you poke them, bake them in a PREHEATED 350° F oven for approximately 30- 35 minutes or until golden brown and center buns are fully baked
- Cool slightly and then ice with sugar glaze by combining the confectioners sugar and plant milk together and whisk smooth
Notes
As with all yeast pastries cinnamon buns will go stale before they go bad, cover loosely and store at room temperature for up to 3 days
What plant milk do you use in cinnamon buns the regular ones receipt just says plant milk
yes, I use soy milk for all my baking recipes, but I found when I was writing “soy milk” I was getting soooo many questions comments asking if they could use another milk .. So I found it easier to start writing just “plant milk” so avoid all the questions, but if I ever insist on one over the other I would specifically write about that & why.
Hello Greatchen, I followed you when you had your bakery. I make vegan treats for my friends, however, for myself, I prefer baking as you once did in your bakery. Do you have a site where I can gave access to your non-vegan recipes. Do you still have a recipe book from your bakery days that I could purchase?
I enjoy your talents very much.
Best Regards,
Theresa
Hi Theresa! Thank you so much! I no longer share non vegan recipes
These are the BEST cinnamon rolls I’ve ever had in my life! Super-duper easy to make and super-duper scrumptious. This is now my go-to recipe. Gretchen, you’re amazing and thank you for sharing!
YAY! Thanks for the message! I’m happy you love them too!
Hi! How do I triple the recipe? I’m baking it for my neighbours but I’m unsure of how to correctly triple the recipe. Do I just take every measurement and multiply it by 3?
Thank you.
Yes that is correct! Simple, just be careful of your math & double check it!
Also be sure your mixer (unless you are mixing it by hand?) has enough capacity for all of that flour + other ingredients
I will be doing it by hand. Okay, I’ll make sure my math is mathing. Thank you!
Rainy / stormy day in Seattle and I made both the cinnamon and chocolate rolls. They are perfect and so delicious! I’m hoping they’ll be fresh enough to take to work tomorrow morning. The chocolate mixture spread perfectly but I found the cinnamon mixture difficult to spread and there isn’t much of it. Next time I will make 1.5 or 2 X the mixture. Thank you for this recipe, I think my crew will be happy!
hey there. do you have an overnight option for this recipe?
Hi Yes! I try to include lots of helpful information in my written section (all the fluff above the recipe 🙂
I wrote:
For those who like to divide this process into two days for warm fresh baked buns in the morning
Start the dough the night before and then after rolling and cutting the dough into buns, just before the second rise
Set the rolls up on your baking pan, cover loosely and let the dough slow proof in the refrigerator overnight!
In the morning take the pan out of the refrigerator and place in a warm spot to take the chill off the dough and let them continue rising to fluffy & almost doubled in size.