Vegan Cinnamon Buns

Cinnamon buns brings me back so many lovely childhood memories. I used to bake them together with my dad. Oh - those where good (and delicious) times. 

To be honest I can't remember the last time I ate a cinnamon bun. Probably quite a few years ago. I definitely haven't had a vegan one. One day a few weeks ago I suddenly got hit by this enormous cinnamon bun craving and I knew straight away I had to come up with a recipe. 

I'm more than happy with how my buns turned out - Cinnamon Buns with a Date and Cinnamon Filling and a Chocolate Cinnamon Glaze.


Vegan Cinnamon Buns

vegan ● rfsf ● hclf


Dough

3 cups self rising wholemeal flour

+ more for rolling the dough out

1 tsp baking powder

3 tbsp coconut sugar

1 cup coconut milk

pinch of salt

Filling

6 medjool dates

1 cup pitted dates

2 heaped tsp cinnamon

2 tbsp maple syrup

2 tbsp coconut milk

1 tbsp water

1 tsp vanilla extract


 

  1.  First make the dough. Add all the dry ingredients to a bowl. Stir.

  2.  Pour in the coconut milk.

  3.  Work the dough with your hands. Add in more flour if needed.

  4.  Set the dough aside with a towel on top and let it rise a little while you make the filling.

  5.  Place dates, maple syrup, vanilla and the dry ingredients for the filling in a food processor. Start blending and slowly add in the liquids. The filling is done once it's nice and gooey with no lumps.

  6.  Sprinkle some flour on a piece of non-stick baking paper and place the dough on it.

  7.  Roll the dough nice and flat with a dough roller - roll the dough about 1 cm thick. Make sure to add some flour onto the roller so that the dough doesn't stick to it. 

  8.  Spread the date filling onto the dough and roll up the dough tightly. 

  9.  Bake in oven on 180 degrees celsius for about 20 minutes, until the buns are cooked through.


Have fun rolling!