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I don’t think I need to sell you on these, because... cinnamon buns. But what if I told you that you could make them in about 30 minutes?

I was recently cooking with my friend Rebecca Coleman, who wrote a cookbook called Vegan Baking Made Easy and she has a quick vegan cinnamon roll recipe that is sure to make your Sunday mornings even better.

I made some adjustments to the recipe to accommodate what I had in my house, but I found this recipe so fast and easy. You won't get big super fluffy buns, but they're super delicious—trust me!

INGREDIENTS

  • 1/2 cup + 2 tablespoons vegan butter
  • 1/2 cup non-dairy milk
  • 1 tbsp of apple cider vinegar (or white)
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 3 tbsp of baking powder
  • 1/3 cup of brown or granulated sugar
  • 2 tsp cinnamon (or more if you’d like)

GLAZE

  • 1/2 cup powdered sugar
  • 2 tsp of non-dairy milk
  • 1 tsp vanilla (optional)

cinnamon bun recipeChristine McAvoyINSTRUCTIONS

  1. Melt 1/2 cup of the vegan butter and let cool while you prepare the rest of the recipe.
  2. Preheat oven to 350. Grease a round cake pan (approximately 8 inches) with the unmelted butter. Rebecca also suggests using a muffin tin for these, but I always prefer a pan because I like to claim the middle buns with all the soft sides.
  3. Combine the 1/2 cup of non-dairy milk in a bowl with the vinegar—this will curdle the milk and make it into vegan buttermilk—let sit for at least 5 minutes.
  4. In a large bowl, mix the flour, 2 tbsp of granulated sugar, salt and baking powder.
  5. Add 1/3 cup of melted butter to the vegan buttermilk and stir to combine.
  6. Create a well in the flour mixture and add in the buttermilk/butter combo and mix to combine, then knead with your hands into a dough.
  7. Sprinkle a clean surface with flour and turn the dough out onto it and knead it a few more times.
  8. Flatten the dough with your hands and rolling pin and shape into a 3/4-inch thick, 12X6 rectangle.
  9. Spread the remaining melted butter on top of the dough with a pastry brush, then sprinkle your desired sugar (I used golden) and cinnamon evenly across.
  10. Roll the dough into a log (12-inch side), and pinch the end to close the seam.
  11. Cut into 12 equal-sized pieces (cut in halves until done) and then place evenly in the greased pan.
  12. Bake for 20 minutes until they start to become golden brown on the edges.
  13. While they are baking, mix the powdered sugar with the 2 tsp of non-dairy milk and optional vanilla in a small bowl. It will be thick, but you want that texture because it will melt on the buns.
  14. Remove the buns from the oven when ready and let cool for 5 to 10 minutes in the pan.
    Carefully remove and spread the icing on top of the buns and serve.
  15. You can store these at room temperature in an airtight container for a few days, or freeze for up to 3 months.

Makes 12 small cinnamon buns