Vegan cinnamon buns for cozy November days

“Ohhh it smells like on the Christmas market!” exclaimed Max yesterday afternoon when he entered the room. No wonder, I thought, because the cinnamon buns I had just been baking, with their scents of cinnamon and roasted almonds, do come pretty close to the smell you get on Christmas markets.

And why not? After all, it’s the beginning on November today so it’s only 4 more weeks until we’ll be walking over Christmas markets again, looking for little presents and also, often just cuddling up at home with some hot tea and sweet treats, a lovely scented candle by Diptyque*, good music and a soft, warm blanket. In this way, even we can overcome the cold and dark winter season… I guess.

And because the cinnamon buns with almond and sugar icing turned out super yummy, I wanted to share the recipe with you guys. I hope you’ll like the vegan version of this sweet treat just as much as we do.

So, do try out the recipe and if you have, do let me know how you liked my version of the classic cinnamon bun!

Recipe: vegan cinnamon buns

Ingredients for ca. 12 pieces

For the dough:
– 300 g flour
– 200 g ground almonds
– 300 ml plant based milk
– 2 EL sugar
– 1 block of fresh yeast
– 50 ml coconut oil
– 1 pinch of salt

For the cinnamon filling
– 80 g sugar
– 1 sp cinnamon
– 50 g chopped almonds, roasted

For the icing
– 100 g powder sugar
– 1 sp lemon juice
– 50 g chopped almonds, roasted


Mix flour and ground almonds in a big bowl and add the crumbled fresh yeast in the middle. Pour the sugar on top of the yeast and add luke warm plant based milk on top. Mix gently and slowly and finally, add the coconut oil and salt. Knead everything until it turns into a homogenous dough. Let the dough grow for an hour at a warm place.

In the meantime, roast your chopped almonds in a frying pan without oil until they gain a beautiful brown colour.

Mix powder sugar with lemon juice for the icing and mix sugar and cinnamon.

After one hour, roll out the dough to a flat square and add the cinnamon-sugar mix on top as well as half of the roasted chopped almonds. Roll the dough up and cut into 2-finger-wide pieces. Place them on a baking tray laid out with baking paper and bake at 200 degrees Celsius for ca. 20 minutes.

Let the cinnamon buns cool down and decorate them with the icing and the roasted almonds. Bon Appétit!

*Unpaid ad: samples.

Photography: Ricarda Schernus



5 Comments on Vegan cinnamon buns for cozy November days

  1. Janina
    Friday November 1st, 2019 at 05:44 PM (12 months ago)

    Super, das kommt genau richtig und wird morgen gemacht :-)

  2. Franziska
    Friday November 1st, 2019 at 11:34 PM (12 months ago)

    Sieht lecker aus und werde ich mal ausprobieren.

    Liebe Grüße, Franzi

  3. Sarah
    Saturday November 2nd, 2019 at 10:08 AM (12 months ago)

    Sehen die guuuut aus! Und die Fotos gefallen mir auch sehr. Da bekommt man gleich noch mehr Lust drauf!

  4. Tamara
    Wednesday November 6th, 2019 at 02:27 PM (12 months ago)

    Oh die sehen so gut aus! Werde ich am Wochenende ausprobieren.

  5. Julia
    Sunday November 10th, 2019 at 11:15 AM (12 months ago)

    Das Rezept muss ich testen!