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Indulge Thyself // Vegan Cinnamon Rolls

Indulge Thyself // Vegan Cinnamon Rolls


  Vegan Brioche Dough

  • 7 g active dried yeast
  • 60 g tbsp. caster sugar
  • 210 ml warm non-dairy milk
  • 170 g coconut cream
  • 30 ml melted coconut oil
  • 550 g plain all-purpose flour
  • 1/2 tsp salt


  • 200 g light brown sugar
  • 125 g coconut cream
  • 80 ml maple syrup
  • 3 tsp cinnamon
  • 125 g pecans, a mix of whole and roughly chopped




  1. In a small bowl, mix the active dried yeast, 10 g of sugar and 90 ml of warm non-dairy milk.

  2. Set aside until the yeast starts bubbling for about 10 minutes.

  3. In the bowl of a stand mixer using the dough hook, combine the yeast mixture, the rest of the non-dairy milk, coconut cream, coconut oil, flour, the rest of the sugar and salt.

  4. Knead on medium-low speed for 10 minutes until the dough is smooth and elastic.

  5. Place the dough into a lightly greased bowl, cover with a kitchen towel and let it proof for 1 hour and a half, or until it doubles in size.


  1. Mix together all filling ingredients, except the pecans.

  2. Put it in the fridge until slightly thickened.

  3. Pour half of the filling into the baking tray in even layer.

  4. Scatter the pecans on top, and set aside.

 Assembling the vegan sticky buns

  1. Once proofed, turn out the dough onto a lightly floured surface and roll it out to a 14 x 22 inch rectangle.

  2. Spread the rest of the filling on top of the dough in an even layer, leaving an inch all around.

  3. Roll up the dough to a 22 inch long log.

  4. Divide to 12 equal pieces using a thread or a sharp knife.

  5. Transfer to the baking tray, placing them on top of the caramel filling layer.

  6. Lightly cover the buns with cling film and proof for 1 hour or until it doubles in size.

  7. Adjust the oven rack to the middle position and pre-heat the oven to 355F /180C.

  8. Bake for 30-35 minutes or until golden brown on top, the filling is bubbling and an inserted toothpick comes out clean.

  9. Take out of the oven and immediately flip onto the serving platter (otherwise the caramel will cool, which can cause the buns to stick).

Serve & Indulge!



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