Sugar Pie Cinnamon Bun: The Easiest Cinnamon Buns You'll Ever Make

I LOVE cinnamon buns, I love them so much it hurts. I used to buy bags of cinnamon buns and unrestrained I'd happily eat them all. When were in Vegas my bridesmaid Claire of French for Cupcake got an absurd amount of Cinnabons through a crazy offer, I have to say I had to seriously restrain myself. it was after all the night before the wedding and I think all brides are thinking about how they'll look in their dress. Hardest thing ever turning those down! So now I'm making up for that and decided to bring to you all my favourite easy peasy cinnamon bun recipe.

A lot of cinnamon bun recipes are quite time consuming and technical with milk scalding and all the rest of it, this one has 7 ingredients and bypasses all the technical bits to give you awesome cinnamon buns with no fuss. I found it originally on Minimalist Baker's site, which is a site I adore and I've tweaked it only a little.  

Here's what you'll need:

  • 1 packet instant yeast
  • 1 cup unsweetened almond milk
  • 1/2 cup Olive Oil spread (vegan butter), divided
  • 1/4 tsp salt
  • 3 cups all purpose flour
  • 1/2 Tbsp cinnamon
  • 1/4 cup + 1 Tbsp sugar, divided


  1. In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Olive Oil spread until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
  3. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size 

4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted Olive Oil spread and top with 1/4 cup sugar and 1/2 - 1Tbsp cinnamon.
5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp olive oil spread (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 176 degrees C.
6.Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
7.Optional: Frost with dairy free cream cheese frosting or a simple mixture of powdered sugar and almond milk.

The Minimalist Baker uses vegan butter, now I couldn't find vegan butter anywhere so I figured as long as it wasn't animal protein it would be ok, and I went with the olive oil spread. It worked really well, complete success as far as I can tell.

And that's really it, isn't it dead easy? Plus they are so tasty. Don't forget to use almond milk not normal dairy milk, the proteins in the dairy milk need scalded which is a stage that has been left out of this recipe to keep it simple. 
I hope you'll try it out and let me know how it goes for you, I'll be making this when we have guests to stay at the weekend.

Much Love 

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