.png)
Vegan Knotted Cinnamon Bun
- Andrea
- Apr 10, 2022
- 4 min read
Updated: Jul 16, 2024
Sweet & warming cinnamon braided buns, with a twist on the classic cinnamon bun shape. Perfect for Easter or a weekend brunch.
They not only look pretty, but taste phenomenal too. Finished with a light dusting of cinnamon sugar, these buns are soft, fluffy, full of the warming cinnamon flavour, but not overly sweet.
It has been a few hours since I made these and our home still smells like sweet cinnamon buns. Don't you just love the smell of melted cinnamon sugar?
The melted cinnamon sugar and butter filling makes these braided buns moist and soft. Let me tell you, these with freshly brewed coffee make a delightful breakfast or Sunday brunch.
THESE BRAIDED BUNS ARE
light
fluffy
sticky
flavourful
not overly sweet
golden and slightly crispy on the outside
soft and moist on the inside
BREAKFAST FOR EIGHT?
When developing this recipe the plan was to make a small batch of four buns, just for trying and testing.
The end result however was eight massive sticky buns and a wonderfully fluffy texture. Somewhere my calculations clearly went wrong. But who is complaining? We now have enough breakfast for the next few days.
This also gives me a good opportunity to freeze a couple of them to test if they freeze well.
TO MAKE THESE YOU WILL NEED
plain flour
unsweetened almond milk
dried instant yeast
extra virgin coconut oil, preferably organic
brown sugar
ground cinnamon
vegan butter
sea salt
HELPFUL TIPS!
Make sure the butter is soft when spreading on the dough. The dough is very delicate and will tear if trying to spread hard butter.
The dough will be soft and sticky. Only add as much additional flour as necessary so that the dough doesn't stick to the work surface.
Don't worry too much about the shape. Rustic shapes like mine are good too.
OTHER RECIPES PERFECT FOR EASTER
KNOTTED CINNAMON BUNS
Sweet & warming cinnamon braided bun. A twist on the classic cinnamon bun shape. Finished with a light dusting of cinnamon sugar, these buns are soft, fluffy, full of the warming cinnamon flavour, but not overly sweet. Perfect for Easter or a Sunday brunch.
Makes 8 buns
Time: 3 hours
INGREDIENTS
FOR THE BUNS
360 ml almond milk, room temperature
25ml water or more almond milk
60g melted coconut oil
35g sugar
520g flour
5g dried yeast
½ tsp salt
FOR THE FILLING
100g vegan butter, softened
100g brown sugar
1 ½ tbsp ground cinnamon
TO FINISH
2 tsp ground cinnamon and 2 tbsp brown sugar mixed together
INSTRUCTIONS
Melt the coconut oil if it’s not melted.
Mix the almond milk, coconut oil, water and sugar together. Make sure the mixture is lukewarm or at room temperature before adding the yeast.
Mix in the yeast and let it sit for 1 minute.
Add the salt and 475g of the flour. Mix with a silicone or wooden spoon until well combined. The mixture will be very sticky.
Cover with a tea towel or with cling film and let it sit in a warm place for one hour or 1 hour 30 minutes to proof.
Preheat the oven to 180C and grease a muffin tray.
After an hour the dough should have nearly doubled in size. Remove the towel or clingfilm and add the remaining flour. Mix until well combined.
Tip the dough out on a well-floured surface and knead the dough lightly.
Add more flour as needed, until the dough just loses its stickiness and does not stick to the surface.
Dust a pin roller with flour and roll the dough into a large rectangle. It should be about 1 cm thick.
Spread the softened butter evenly over the dough, sprinkle evenly with the brown sugar and ground cinnamon.
To fold: Gently take one of the longer sides of the rectangle and fold 1/3 of the dough to the middle. Now take the other long side (which is still exposing the filling) and fold it over the already folded dough.
Cut the folded dough into 8 even pieces.
Next, using a sharp knife cut each piece into three strips (lengthwise) but leaving about 1 cm from the top still intact.
Braid the three strands together. Once braided roll it up along its length to create a knot. Roll from the side where you started the braiding.
Place the rolled-up knotted bun in a muffin tray.
Repeat with the rest.
Cover with cling film or a tea towel and let it proof for a second time for another 20 – 25 min.
After the proofing brush the top with melted vegan butter, before baking it in the oven for 25 – 30 minutes.
Remove from the oven and let them cool in the tray for 10 minutes before removing them to cool on a cooling rack.
Once cool, roll or dust each bun with cinnamon sugar (optional) or drizzle with a runny icing glaze.
Have you made this?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
Follow me on Instagram for more vegan recipe inspiration!
Comments