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Vegan Cinnamon Buns | Healthy Cinnamon Rolls Recipe

Everyone loved these vegan cinnamon buns. I was looking for a healthy cinnamon rolls recipe, and I came across this recipe from Don’t Eat Off the Sidewalk, a great vegan blog. I changed it a bit.

  • Halved the recipe but still used the full packet of yeast.
  • Doubled the amount of filling (meaning I used the normal amount, even though I was halving the recipe).
  • It’s not quite vegan, because I used honey in the glaze… But only because I didn’t have powdered sugar. So you can easily make it vegan again.

Anyway, these disappeared after dinner, so I think they were a success. Here’s my version of the recipe…

Vegan Cinnamon Buns | Pumpkin Sticky Buns Recipe | Healthy Cinnamon Rolls

Cinnamon Buns Ingredients

  • 1 package dry yeast
  • 2 tablespoons warm water
  • 1/2 cup pumpkin puree
  • 2 tablespoons almond milk
  • 2 tablespoons butter or vegan margarine
  • 1/2 tablespoon granulated sugar (I used brown)
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice (or allspice, or cinnamon, nutmeg, cloves… a mix is good)
  • 1.25 cups flour
  • 1/2 cup flour
  • nonstick cooking spray

Cinnamon Buns Filling

  • 6 tablespoons brown sugar (I used granulated)
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons margarine

Cinnamon Buns Glaze

  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1 tablespoon hot water
  • 1/2 teaspoon vanilla extract
  • (See original recipe for the vegan glaze)

Directions

  1. Mix the yeast and water and let it sit for 5 minutes.
  2. Mix the pumpkin, milk, butter, sugar, salt, and spices – put it in the microwave for 20 seconds to bring it to room temperature.
  3. Add the pumpkin mix to the yeast water and mix until smooth.
  4. Add the 1.25 cups of flour; mix until smooth.
  5. Use some of the 1/2 cup of flour to dust a surface for kneading. Then sprinkle flour on the dough and knead for 10 minutes, continually adding the remaining flour so that the dough doesn’t become too sticky.
  6. Coat a bowl with nonstick cooking spray and place the dough inside, rolling it around to coat it with the spray as well. Leave in a warm place, covered, for about 45 minutes or until the dough has at least doubled.
  7. Punch the dough down and let it sit, covered, for 5 more minutes.
  8. Make the filling – mix together the sugar, flour, cinnamon, and margarine.
  9. Flour your surface again and roll the dough out into a 10 inch square. Spread the filling out (I used my fingers) all over the dough.
  10. Roll up the dough into a cylinder and pinch the ends closed. Cut the cylinder into slices – the thicker they are, the bigger the buns will be. I made about 14, including the end bits. Spray nonstick cooking oil in a square pan and place the rolls inside. Cover and let them rise for about 25 minutes; they should double in size.
  11. Preheat the oven to 375F.
  12. Bake the rolls for 20 minutes or until golden. Let cool for 20 minutes.
  13. Mix the honey, sugar, water, and vanilla together and drizzle over the buns.

I think these healthy cinnamon rolls would be great warm with vanilla ice cream… Unfortunately I didn’t have ice cream, and now they’re gone. Guess I’ll have to make another batch.