vegan cinnamon buns

This vegan cinnamon roll mug cake is the perfect quick fix for a sugar craving. Using 7 ingredients you probably already have on hand, this single-serve cinnamon bun is ready in just 5 minutes. No need to turn on the oven, because this cinnamon roll is made in the microwave!

5 Minute Vegan Cinnamon Roll Mug Cake

all-purpose flour (plus more for dusting)

banana, mashed

non-dairy milk (I used almond milk)

maple syrup

almond butter

baking powder

salt

cinnamon

Make the cinnamon roll dough

In a mixing bowl, mash the banana with a fork until smooth. Whisk in the non-dairy milk, maple syrup, almond butter, baking powder, and salt. Then stir in the 5 tablespoons of flour until well incorporated. The dough will be a bit sticky, but if it is too sticky to work with, stir in additional flour 1/2 tablespoon at a time.  

Make the cinnamon glaze. 

In a small bowl, whisk together maple syrup, almond butter, and cinnamon. *

Assemble the cinnamon roll

Dust your surface with flour and press the dough into a long flat rectangle that is roughly 1/4 in thin. Spread the cinnamon glaze evenly on the dough. Roll the dough lengthwise to form a cinnamon roll.

Microwave the cinnamon roll. 

Lightly grease the inside of a microwave safe mug. Place the cinnamon roll into the mug, pressing it down with your fingers if needed to make it wider. Microwave for 35-45 seconds (this will depending on the strength of your microwave) until fully cooked. 

Enjoy!

Eat the cinnamon roll directly out of the mug, or take it out and enjoy on a plate. I cut my mug cake cinnamon roll in half to make two smaller cinnamon rolls (and ended up eating both of them myself).   

These eggless, dairy-free, vegan cinnamon rolls are the ultimate indulgence at snack time, breakfast, or brunch. With a warm and gooey cinnamon filling nestled inside a pillowy soft dough, every bite is over-the-top delicious. Serve them plain or slather them in your favourite frosting. Treat yourself to mouth-watering cinnamon goodness today!

Easy Vegan Cinnamon Rolls

dry yeast

sugar

water

unsweetened dairy-free milk (warmed

(57 grams) melted vegan butter ((or oil, see note below))

(50 grams) sugar

½ all-purpose flour

brown sugar

(42 grams) softened vegan butter

Prepare pan.

Line the bottom of a 9&quot; x 13&quot; rectangular baking pan with parchment paper. Set aside.

Prepare Pan

Proof yeast.

In your stand mixer bowl, add the yeast, 1 teaspoon of sugar, and warm water. Stir and set aside for 10 minutes.

Proof the Yeast

Make dough.

After the yeast has proofed, add the warm milk, melted vegan butter, salt, ground cinnamon, sugar and 1 cup of flour to the bowl. Mix with a spoon to combine.

Knead dough.

Put the stand mixer bowl in place, add 2 more cups of flour and using the dough hook, allow the mixer to knead.

Continue kneading.

The dough will be sticky, add the remaining flour gradually, ¼ cup at a time, as needed. Let the mixer knead the dough until enough flour has been added, about 4 minutes (the dough will no longer be sticky and will pull away clean from the sides of the mixing bowl when it&#39;s ready). Form the finished dough into a ball. (If kneading by hand, you&#39;ll know it&#39;s ready when it&#39;s no longer sticky, it&#39;s smooth, and springs back when pressed lightly.)

Rest dough.

Remove the dough ball from the mixer bowl and place it in a different clean, oiled bowl. Cover with a kitchen towel, and let it rest in a warm spot until it has doubled in size, roughly 1 hour. (If your oven has the proof setting, you can use it here.)

Punch dough.

After the hour has passed, punch the dough down and let it sit for a few minutes while you prepare the pan and filling.

Prepare the Dough

Prepare filling.

In a small bowl, mix the brown sugar and the cinnamon. Set aside.

Prepare the Filling

Roll dough.

Lightly flour your work surface and roll your dough into a rectangle that is approximately 12&quot; x 18&quot;. If the dough is stiff, resisting being rolled, and shrinking back as you roll it, cover it with a dishcloth and let it rest for 10 minutes before trying again.

Spread vegan butter.

Spread the softened vegan butter over the surface of the rolled dough, leaving about a 1-inch space at the top edge.

Add filling.

Sprinkle the filling mixture onto the dough leaving the same 1-inch space at the top edge.

Roll up.

From the long side, firmly and slowly roll the dough away from you, ensuring it is tight as can be. Pinch the entire length of the seam to seal and turn the entire roll seam side down.

Slice.

Using a sharp knife, slice the dough into 12 even-sized rolls and place them in the prepared pan. It&#39;s OK if they&#39;re close together, but leave space around each one, don&#39;t overcrowd.

Let rolls rise.

Cover with a kitchen towel and place in a warm area to rest for 30 minutes. (If your oven has the proof setting, you can use it here.)

Preheat oven.

Just before the resting time has passed, preheat the oven to 350°F (177°C).

Bake.

Once the resting time has passed and the oven is ready, place the pan into the oven and bake for 20 minutes.

Cool.

Remove the pan from the oven and place it on a cooling rack.

Prepare the Rolls

Frost.

When the rolls are warm and no longer hot, frost them with vegan cream cheese frosting, vegan buttercream frosting, or a simple icing glaze (recipe in the notes below), if desired. If you aren&#39;t going to serve all of them at the same time, add the frosting only to the rolls that will be served right away.

Add Frosting (Optional)

Delicious soft vegan apple cinnamon buns recipe - easy to make and perfect for sharing with friends &amp; family.

Vegan Apple Cinnamon Buns Recipe

plain flour + plain flour

plant milk + 160 milliliters plant milk

yeast

caster sugar sugar

milliliters rapeseed oil

apples,

icing sugar

plant milk

pecans

In a large bowl combine the 420g plain flour, yeast, 40g sugar and salt. In a large jug combine the 160ml plant milk and rapeseed oil and set aside.

Add 40g of plain flour and 180ml plant milk to a non-stick saucepan and heat over low heat whilst continuously stirring until the mix begins to become thick and sticky, then remove from the heat. 

Create a well in the bowl with the dry ingredients and pour the contents of the jug inside. Roughly combine and slowly add in the heated sticky flour mix. Combine all ingredients with a wooden spatula and knead the dough on a lightly floured surface until soft &amp; smooth. 

Place the dough ball into a greased bowl and cover with a damp kitchen towel. Set into a warm place and leave to rise for 1 hr. 

In the meantime, peel and dice the apples and place them in a saucepan alongside with the cinnamon, water &amp; 50g sugar. Bring to a simmer until the apples have softened. Transfer to a blender &amp; blend until smooth, then pour the mix back into the saucepan over low heat to allow for the mix to thicken. 

After an hour, gently knead the dough for 1 minute before rolling it out to 0.5-1cm thickness. Spread the apple cinnamon paste on top, then use a sharp knife to cut into strips. Carefully roll up each strip and place them upright onto a lined baking tray. Cover again for 45 minutes and preheat the oven to 190C in the meantime. 

Bake for 15-20 minutes or until the buns turn lightly golden. Allow for the buns to cool for 30 minutes before removing them from the tray. Combine a little icing sugar with a little plant milk and stir it up until you get a thick but smooth paste. Drizzle on top of the buns, sprinkle over a few toasted pecans and allow to set for about an hour. Enjoy right away or keep in an airtight container for up to 5 days. 

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Top 3 vegan cinnamon buns recipes from across the web

The most viewed vegan cinnamon buns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5 Minute Vegan Cinnamon Roll Mug Ca...

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The most viewed vegan cinnamon buns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine