Perfect Cinnamon Buns


Who doesn’t love cinnamon buns? Not only are they light, fluffy and sweetly spicy, but they also make your house smell heavenly as you make them. I’ve tried many versions over the years, but never been totally happy with the results until now. As I’ve said before, I often shy away from egg-replacers and prefer to use standard store cupboard essentials. I don’t know why really, it’s just how I like to cook. This is the first recipe I’ve developed which only used ingredients you would find in any household store cupboard and can easily be pronounced!

This recipe gave the most perfect results – the dough is soft and silky without a hint of stickiness and an absolute joy to work with. The filling packs the right kind of cinnamon punch. My only comment really is that they’re really not terribly sweet, and whilst still moreish, I did add an extra drizzle of cinnamon icing to appeal to the younger palates.

Cinnamon Buns (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


  • 300ml dairy-free milk, I used Oatly
  • 3 tbsp dairy-free spread, such as Pure
  • 400g plain flour
  • 2 tsp dried yeast
  • 50g or 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tbsp cornflour

For the filling:

  • 1/2 cup soft brown sugar
  • 1 tbsp cinnamon
  • 2 tbsp dairy-free spread

For the glaze:

  • 2 tbsp soft brown sugar
  • 2 tbsp water
  • 2 tbsp pearl sugar/sugar crystals


  • 1/4 cup icing sugar
  • Sprinkle cinnamon
  • Water to make into a runny paste

– Melt the spread and milk together – you want it to be warm and melted but not hot
– In a bowl mx together the flour, yeast, sugar, cinnamon, cornflour and salt
– Make a well in the centre and pour in the warm milk mix
– Bring together to a soft dough and knead until its smooth and bounces back when poked
– Cover and let double in size
– Knock back and roll out to a large rectangle
– Smear on the dairy-free spread


– Sprinkle over the sugar and cinnamon, then roll up tightly into a long sausage
– Cut into even slices – I managed to get 25 small slices from mine
– Place on lined and greased baking pans and leave to rise again for another half an hour

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F
– Bake for 17-20 minutes until risen, golden and cooked through

– Melt the brown sugar with the water and brush over the top and sprinkle with the pearl sugar (if using)
– Remove from the pans and peel off the paper
– Drizzle with the cinnamon water icing


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

4 thoughts on “Perfect Cinnamon Buns

  1. I tried making vegan/gf cinnamon buns last week, and they were a total disaster! I’ll have to give your recipe a go! I’m determined to make a good batch!

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