Vegan Cinnamon Buns with Maple Icing
Prep time
Cook time
Total time
Please note that the Prep time doesn't include rising. This big batch doesn't require much hands on time, but it does take a little patience.
Serves: 4 to 5 dozen cinnamon buns
Vegan Cinnamon Buns
Maple Icing
Vegan Cinnamon Buns
  1. Add the milk beverage, oil, and 1 cup sugar to a large pot and place it over medium heat. Bring it just to a boil while stirring, and then immediately remove it from the heat.
  2. Let the mixture sit for 45 to 60 minutes, or until it has cooled to below 115ºF.
  3. Sprinkle the yeast into the now lukewarm mixture and let it sit for 5 minutes. It should bubble up and get a little frothy. If it doesn’t, the yeast might be inactive.
  4. Add 8 cups of the flour to the mixture in your pot and stir until it’s fully incorporated.
  5. Cover the pot and let the dough sit for 1 hour to rise.
  6. Once it has risen, stir in the last 1 cup of flour, the salt, baking powder, and baking soda. If the dough becomes too thick to stir, use your hands to knead it together. Divide the dough in half.
  7. Place one half of the dough on a well-floured surface. Roll it into a very long, rectangular shape that is ⅛- to ¼-inch thick and longer than it is wide.
  8. Pour ½ cup of the melted margarine over the dough and spread it evenly with a spatula. Evenly sprinkle 1 cup of the sugar over the margarine. Finally, just go crazy with the cinnamon shaker.
  9. Starting from one of the long sides, roll the dough up, and pinch to seal it closed. Slice it into buns about 1-inch wide.
  10. Place the buns into lightly greased pans - I used 7 (8-inch) round baking pans.
  11. Repeat steps 7 through 10 with the remaining half of the dough.
  12. Lightly cover the buns with plastic wrap or a tea towel and let them rise in a warm draft-free place for 30 minutes.
  13. Preheat your oven to 350ºF.
  14. Once plump and risen, bake the rolls for 15 to 20 minutes, or until golden brown and fragrant.
Maple Icing
  1. Put the sugar in a large bowl. Add the milk beverage, margarine, and maple extract, and whisk until smooth.
  2. Drizzle the maple icing on the buns hot from the oven, or let them cool before icing.
  3. Leftovers will keep best if un-iced, for up to 3 days at room temperature. The pans can also be frozen and reheated to enjoy later.
Recipe by Go Dairy Free at