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This recipe is ridiculously simple, and if you have a mixer with a dough hook then your laughing!

This doesn’t even require you to warm milk to certain temperature to activate the yeast, just bung it all in stir and kneed. 2 1 hour proves whilst you get on with your day and you’re done.

I can not begin to explain how satisfying it feels to bake your bread goods, and then to savour them whilst warm with a cup of coffee all by yourself, is such an indulgence.
I used very strong 00 Canadian bread flour which makes them extra fluffy, but I have used regular 00 bread flour and they are just as good.

I recommend baking no more than 20 minutes, about 17 is perfect. This ensures they are tender and fluffy.

If you want to make regular Cinnamon Buns please swap the pumpkin spice for just cinnamon or make my Chelsea Bun version.

  • Prep time:2 hour 20 minutes
  • Cook time:20 minutes
  • Serves:Makes 8 Buns
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Ingredients

Dough
350g oo flour plus extra for dusting
50g coconut sugar/soft brown sugar
1 tsp vanilla extract
½ tsp cinnamon
7g sachet of dried yeast
30g vegan butter melted
Pinch salt
200ml oat or almond milk

Pumpkin Spice Mix
4 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
½ tsp grated nutmeg

Filling
3tsp pumpkin spice mix
40g soft brown sugar
40g vegan butter

Cream Cheese Frosting
150g almond cream cheese or alternative
75g butter plant based
1 cup icing sugar
1 tsp vanilla extract

OR

Glaze
2-3tbs maple syrup
1 cup icing sugar
2 tbsp. oat or almond milk

Instructions

Combine all the dough ingredients in the bowl of an electric mixer if using. Combine with a wooden spoon to form a sticky dough.

With the dough attached knead the dough for about 10mins, until it firms up and if you take a small lump and lightly stretch it, you should see the light through the dough. Alternatively kneed by hand.

Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size.

In the meantime, combine all the butter and spice mix for the filling and Set aside.

Line a baking tray with parchment, or you can lightly grease baking dish.

Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 1cm thick.

Spread the filling evenly over the dough and sprinkle evenly with the sugar.

Cut the dough into 8 as even as possible strips, width ways. Then roll up strip tightly, this prevents the filling from spilling out.

Place into your prepared dish leaving space between each roll for expansion.

Cover in cling film or a clean kitchen towel and allow to prove again for another hour somewhere warm.

With 15minutes left of proving pre heat the oven to 180°C.

Once they have had their final prove, place into the pre heated oven for about 15-20minutes, until golden and fluffy. Do not over bake, you want them as light and tender as possible.

whip together the icing sugar, cream cheese and butter whilst your waiting for the buns to cool.

Once the buns have cooled to down spoon on the frosting allowing it to slip down the cracks or drizzle with the glaze.

 

 

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Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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