Heavenly Vegan Apple Cinnamon Buns for Cozy Mornings

Indulge in these Vegan Apple Cinnamon Buns, a scrumptious treat perfect for any meal.

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Course: Breakfast & Brunch

Cuisine: Vegan

Keyword: apple, buns, cinnamon, comfort food, Vegan Apple Cinnamon Buns, vegan baking

Prep Time: 20

Cook Time: 30

Proving Time: 1 45

Total Time: 2 35

Servings: buns

Calories: 250kcal

350 g strong white flour This high-protein flour gives the buns their delightful structure.
7 g dried yeast Essential for making your buns fluffy and light.
2 tablespoon soft brown sugar Adds a touch of sweetness to the dough.
½ teaspoon salt Enhances all the flavors in the recipe.
240 ml plant-based milk Helps create a soft and moist dough; almond or oat milk work beautifully.
1 tablespoon olive oil Provides richness and helps improve the dough's elasticity.

2 tablespoon soft brown sugar Sweetens the filling, making every bite a delight.
2 teaspoon cinnamon The star spice that gives these Vegan Apple Cinnamon Buns their warm flavor.
400 g apple fruit filling The luscious filling that brings fruity goodness to your buns.

1 tablespoon vegan butter Brush this on to achieve a beautiful golden-brown color.

Warm the milk in the microwave for about 30-45 seconds until comfortably warm.
Combine flour, yeast, brown sugar, and salt in a mixing bowl.
Add warmed milk and olive oil, mixing until a cohesive dough forms.
Knead the dough for 3-5 minutes until smooth and slightly stretchy.
Prove the dough in a lightly coated bowl for 1 hour until doubled in size.
Line a baking tin with baking paper to prevent sticking.
Roll the proved dough into a rectangle about ¼ inch thick.
Spread the filling ingredients over the rolled dough evenly.
Roll the dough tightly from one side to the other.
Slice the rolled dough into 8 pieces approximately 1.5 to 2 inches thick.
Arrange the sliced rolls in the baking tin, cover, and prove for another 45 minutes.
Preheat the oven to 180 degrees Celsius.
Melt vegan butter and brush over the tops of the buns before baking.
Bake for 25-30 minutes until golden brown.
Allow to cool for about 10 minutes before transferring to a wire rack.

For best results, ensure temperatures for proving are warm and follow the filling amounts carefully to avoid overfilling.