Recipe

Cinnamon Buns

Serves 8 servings

Prep time: 110 minutes
Cook/Bake time: 30 minutes
Total time: 140 minutes

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Dairy free


Soy free


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What You'll Need

For the Dough

  • 3 cups organic unbleached all-purpose flour 
  • 1 cup unsweetened coconut milk 
  • 3 tbsp + 2 tbsp Culcherd Original Butter, divided
  • 1 tbsp coconut palm sugar
  • 1 tbsp avocado oil
  • 1 package instant yeast
  • ¼ tsp Himalayan pink salt

For the Filling

  • ¼ cup Culcherd Cinnamon Swirl Butter, melted
  • ½ cup coconut palm sugar 
  • 2 tbsp ground cinnamon

For the Frosting

  • 2 packages Culcherd Original Cheese
  • ¼ cup icing sugar or Swerve icing sugar 
  • 2-4 tbsp non-dairy milk, as needed to thin frosting

How To

For the Dough

  • In a large saucepan, heat the coconut milk and 3 tbsp Cinnamon Swirl until warm and melted. Do not boil. Remove from heat and let cool to the temperature of bath water.
  • Transfer to a large bowl and sprinkle on the yeast. Let it activate and then mix in coconut palm sugar and salt.
  • Add in flour ½ cup at a time, stirring as you go. The dough will be sticky.
  • When it’s too thick to stir, transfer to a floured surface and knead with your hands until it forms a loose ball. Approximately 1-2 minutes.
  • Coat a clean mixing bowl with avocado oil and put ball of dough in. Cover with plastic wrap and set in a warm place to rise for an hour or until doubled in size.

For the Filling

  • In a small bowl, mix together coconut sugar and cinnamon. Set aside.

For the Frosting

  • In a medium sized bowl, whip together Culcherd Original and icing sugar until smooth and creamy. Use a hand mixer or blender. 
  • Set aside/store in the fridge until ready to use.

 

For Assembly

  • On a lightly floured surface, roll out dough into a thin rectangle.
  • Brush with melted Cinnamon Swirl and top with cinnamon sugar mixture.
  • Starting at one end, tightly roll the dough lengthwise. Seam side should be down. 
  • With a serrated knife, cut into 2 inch buns and place in a buttered baking dish.
  • Brush with remaining 2 tbsp melted Cinnamon Swirl and cover with plastic wrap.
  • Let the buns rise for a second time on top of the oven while it preheats to 350°F. 
  • Bake rolls for 25-30 minutes, or until golden.
  • Let them cool before generously frosting.
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Recipe Author

CHEF LIZ GALLAGHER

As a classically trained chef, Liz knows a thing or two about delicious food. As the person who developed the first vegan baking course at George Brown College, she knows a thing or two about plant-based, natural food. And as a someone who lives with the autoimmune condition hashimoto’s thyroditis, she knows a thing or two about nutritious food. Liz is the reason that Culcherd’s products taste so good, while also being 100% natural and healthy. For her, Culcherd’s products allow her to show that good-for-you food can be delicious and environmentally sustainable.