Vegan Honey Buns
Ingredients
For the Sweet Dough:
- 1½ cups non-dairy milk (oat milk recommended)
- ¼ cup agave nectar or store-bought vegan honey
- 2 teaspoons instant yeast
- 6 tablespoons melted non-dairy butter
- 3½ to 4 cups all-purpose flour
- 1 teaspoon kosher salt (or ½ teaspoon table salt)
For the Cinnamon Filling:
- 3 tablespoons non-dairy butter, softened
- ⅓ cup granulated sugar
- ⅓ cup agave nectar or store-bought vegan honey
- 2 teaspoons ground cinnamon
For the Glaze:
- 2 cups powdered sugar, sifted
- ¼ cup non-dairy milk
Instructions
Make the Sweet Dough:
- Warm the non-dairy milk to about room temperature. Add it to a large mixing bowl along with the agave and instant yeast. Stir and let the yeast bloom for 10 minutes until foamy.
- Add the melted non-dairy butter and stir to combine.
- Add 3½ cups of flour and the salt. Stir with a spatula until a shaggy dough forms. Let the dough rest for 10 minutes.
- Turn the dough out onto a floured surface and knead for about 5 minutes, adding up to ½ cup more flour as needed, until the dough is smooth and slightly tacky.
- Place the dough in a lightly oiled bowl, cover with a kitchen towel, and allow to rise for 1½ to 2 hours or until doubled in size.
Make the Filling:
- In a medium bowl, combine the softened non-dairy butter, granulated sugar, and ground cinnamon. Stir until well combined.
- Add the agave nectar and stir until smooth. Set aside.
Shape the Buns:
- Flour your work surface and turn the risen dough out onto it. Using a rolling pin, roll the dough into a roughly 15x12 inch rectangle with the long side parallel to the edge of your counter.
- Spread the cinnamon filling evenly across the entire surface of the dough.
- Fold the dough in half toward you, creating a roughly 15x6 inch rectangle.
- Cut the folded rectangle into 12 even strips.
- Take one strip and twist it a few times. Then take one end around your fingers and tuck it through the hole created to form a knot shape. Place on a parchment-lined baking sheet.
- Repeat with the remaining strips. Once all buns are on the baking sheet, cover with a towel and allow to proof for 30 to 40 minutes.
Make the Glaze:
- In a medium bowl, whisk together the sifted powdered sugar and non-dairy milk until completely smooth with no lumps. Set aside.
Bake the Buns:
- Preheat oven to 350°F.
- Bake the buns for 28 to 32 minutes, turning the pan halfway through. The buns should be lightly golden on top.
- Remove from oven and let cool on the baking sheet for 15 minutes.
- Transfer the buns to a cooling rack placed over an empty baking sheet to catch the glaze drips.
- Spoon the glaze generously over each bun, covering as much surface as possible. Let the excess drip off and allow the glaze to set before serving.
Notes
Storage
Store in an airtight container at room temperature for up to 3 days. Freeze un-glazed buns for up to 1 month. Thaw at room temperature, warm briefly, then glaze before serving.Notes
- Any plain non-dairy milk works in this recipe. Oat or soy milk gives the best texture.
- Make sure your milk is not too hot before adding the yeast - room temperature or just slightly warm is ideal.
- You can shape the buns the night before, cover, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking.
- Sift the powdered sugar for the smoothest possible glaze.