Cinnamon Buns

Yeilds: about 10-12

Gluten-Free, Oil-Free, Soy-Free, Refined-Sugar-Free, Yeast-Free, Grain-Free Option, Vegan(of course!)

‘Tis the season to eat cinnamon buns! Vegan, yeast-free, and refined-sugar-free, cinnamon buns, that is!! Full of flavor, and healthier ingredients, these cinnamon buns are the perfect vegan treat to enjoy this holiday season!!



For the dough:



  • One tsp. of lemon juice
  • Two tbsp. of maple syrup
  • One tsp. of vanilla
  • One tbsp. of applesauce
  • One cup+1/4 of a cup of water (you may need to adjust the water according to the flour that you choose. Adding the water by 1/4 cup or 1/2 cup is optimal)

For The Filling:

  • 16 medjool dates
  • One tbsp. of cinnamon
  • Dash of salt

For The Cream Cheese Frosting:

  • One cup of vegan cream cheese (I used Kite Hill Almond Milk Cream Cheese)
  • The cream from one can of full-fat coconut milk that has been refrigerated at least overnight (discard the water)
  • 1/2 of a cup of maple syrup (or more to taste)
  • Two tsp. of vanilla

How to make:

  1. Preheat your oven to 400° Fahrenheit, line a pie pan or an 8×8 baking dish with parchment paper, and place a large bowl into your freezer to chill.
  2. Pit the dates, then soak them in enough hot water to cover them.
  3. Drain the dates, then blend them in a food processor or a high-speed blender until they are smooth.
  4. Blend the cinnamon and the salt into the date paste, then set the filling aside.
  5. In a large bowl, mix together the dry ingredients, then mix the wet ingredients into the dry.
  6. Form the dough into a ball, then place the dough in between to large pieces of parchment paper or wax paper.
  7. Roll the dough out in between the paper until a large 1/8-1/4 of a an inch circle (or whatever shape you are able to make) is reached.
  8. Remove the top sheet of paper, then spread the filling evenly on the dough.
  9. Starting at one end of the dough, thinly roll up the dough until there is no filling showing.
  10. Using a sharp knife, slice the dough into even, two-inch-thick rounds (My dough yielded 10 buns).
  11. Place the cinnamon buns into the lined pie pan or dish, then bake them for 45 minutes.
  12. While the cinnamon buns bake, remove the bowl from the freezer, then place the coconut cream into the chilled bowl and mix it with a hand mixer on high until a thick, frosting consistency is reached (roughly one minute.)
  13. Add the vegan cream cheese, maple syrup, and vanilla to the coconut cream, then mix with the hand mixer on high until smooth.
  14. Once the cinnamon buns are done baking, remove them from the oven, allow them to cool for about five minutes, then frost them.
  15. Serve and enjoy!

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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!

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