Bread | Breakfast | Buns + rolls | Healthy eating/specialty diet | Recipes | Vegan | Yeast breads

Cinnamon buns revisited

April 12, 2014

It’s been a while since lil’ bun and I made cinnamon buns and by that we mean actual cinnamon buns not cinnamon sugar flavored goodies. So, we decided to dig up our recipe for vegan cinnamon buns and make it our own. This version of cinnamon buns is made with a different rolling method than typical ones. Instead of rolling the dough up into a log and then slicing it into buns, you cut strips out of the dough and then roll each up into a scroll. This way, the cinnamon sugar filling gets thoroughly distributed throughout each bun differently. Plus rolling the dough up this way gives the buns a less uniform giving every bun a unique look!



2 cups whole wheat flour
3/4 cup warm milk of choice
1/2 tablespoon oil
2 tablespoons sugar
2 teaspoons yeast
1/2 tablespoon cinnamon
1 teaspoon salt


3 tablespoon coconut oil
2 teaspoons cinnamon
1/3 cup brown sugar

1. Combine the yeast, warm milk, oil and a teaspoon of sugar in a measuring cup; set aside to foam. In a large bowl sift together the flour, cinnamon, sugar and salt.

2. Add yeast mixture to the large bowl and stir until combined. Knead the dough for 3-5 minutes on a lightly floured surface and let it rise for 30 – 45 minutes until it doubles in size.
IMG-20140118-034733. While the dough is rising, combine the filling ingredients to form a thick paste. When the dough is ready, roll it out into a rectangle and spread the filling inside.IMG-20140219-040184. Slice the rectangle width-wise into 1 1/2″ thick strips and roll the strips up into scrolls. Transfer the rolls into a lined baking pan.


5. Bake at 350F for 20 – 25 minutes until golden.


6. Munch!


Lil’ bun and I split our dough into two loafs because we wanted our rolls to be smaller and bite sized but if you like you can always make them larger or make a bigger pan of them.

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