Easy 6 Ingredient Cinnamon Buns Recipe
There’s something so cozy about cinnamon buns. I don’t know if it’s the fact that you tuck them underneath a blanket (plastic wrap, really), waiting for them to take a little nap and rise, or if it’s because the smell of cinnamon reminds me of fall foliage, but there’s something about a warm tray of cinnamon buns that makes me feel the fall feels every time.
These guys might just be the easiest cinnamon buns I’ve ever made. A while back, I was fooling around with making dairy-free buns and discovered that hey, cinnamon buns made with coconut milk and oil are maybe even better than cinnamon buns made with milk and butter. Mike certainly thought so because these cinnamon buns (minus the cream cheese icing) are his fave.
I know, I know, I ruined the vegan, dairy-freeness of these buns by slathering them with cream cheese frosting, but I had some leftover in the fridge and couldn’t resist. If you need to go the dairy-free route though, you can easily whip up a coconut milk glaze that is so good you could drink it.
These guys are perfect for me because while I don’t always have milk on hand, there’s always a can of coconut milk and coconut oil in the pantry, so whenever the cinnamon bun craving hits, I can fix it. And they only need 6 ingredients! Well, 7 if you want to glaze them. I especially like making a batch late at night, rolling them out, and then having them ready to bake in the morning.
Fresh cinnamon buns on a crisp fall morning with multiple cups of coffee? My idea of heaven 🙂
Hope you guys give these a go! Let me know how they compare to your regular cinnamon bun recipe, I want to know!
6 Ingredient Vegan Cinnamon Buns
makes 6 giant buns or 12 regular sided ones
- 2 1/4 teaspoons rapid rise yeast
- 1 cup coconut milk, slightly warmed
- 3 tablespoons coconut oil, melted and cooled
- 3 cups flour
- 1/4 cup sugar
- 2 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons cinnamon
- 1/4 cup sugar
- 1 cup icing sugar
- 1/4 cup coconut milk
Sprinkle the yeast over the coconut milk. Stir and let proof. Whisk in the coconut oil.
In a large bowl, whisk together the flour, sugar and salt. Pour in the coconut yeast mixture, stir and then knead by hand until the dough comes together into a ball. Let rise in a warm spot, in a clean bowl, covered loosely with plastic wrap, until doubled, about 1 hour.
On a lightly floured surface, tip out the dough and roll out to a large rectangle, about 14 x 20 inches. Brush the coconut oil on evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough. Roll into a tight roll, and depending on what side you want your cinnamon buns, cut into 6 or 12 equal pieces.
Place the rolls into the pan, cover loosely with plastic and let rise for 1 hour, or until doubled.
At this point, you can hold the buns in the fridge if needed – if you’d like to prepare them the night before and bake them off in the morning that definitely works.
Preheat the oven to 350°F. Remove the plastic wrap and bake the buns for 25-30 minutes for small buns, 30-40 minutes for big buns, or until golden and cooked through. If baking from the fridge, remove the buns from the fridge as the oven is heating up. Bake for 30-35 minutes for smaller buns and 35-45 minutes for big buns.
Optional: while the buns are baking, make the glaze. Stir together the coconut milk and sugar until smooth.
When the buns are done, the tops should be golden brown and a skewer poked through should come out clean. Glaze immediately, if doing so. Let cool slightly and enjoy warm!