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Vegan Honey Buns Recipe

Vegan Honey Buns Recipe
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★★★★★

5.1 from 18 reviews

These Vegan Honey Buns are soft, fluffy, and filled with a luscious cinnamon-sugar filling, all wrapped in a naturally sweet agave nectar glaze. Perfectly vegan and free from dairy, these buns make a delightful treat for breakfast or an indulgent snack with a cup of coffee or tea.

Ingredients

Scale

For the Sweet Dough

  • 1 ½ Cups Non-Dairy Milk
  • ¼ Cup Agave Nectar or store-bought vegan honey
  • 2 teaspoons Instant Yeast
  • 6 tablespoons Melted Non-Dairy Butter (Country Crock plant butter recommended)
  • 3 ½ – 4 Cups All-Purpose Flour
  • 1 teaspoon Kosher Salt (or ½ teaspoon table salt)

For the 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

  1. Make the Sweet Dough: Warm the non-dairy milk slightly to about room temperature. In a large bowl, combine the milk with the agave nectar and instant yeast. Stir and let it bloom for 10 minutes until bubbly. Add the melted non-dairy butter, then stir in 3 ½ cups of flour and salt to form a shaggy dough. Let it 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 if needed, until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover it with a kitchen towel, and let it rise for 1 ½ to 2 hours or until doubled in size.
  2. Mix the Filling: In a medium bowl, combine the softened non-dairy butter, granulated sugar, and ground cinnamon. Stir well to mix. Add the agave nectar and stir again until thoroughly combined.
  3. Shape the Buns: On a floured work surface, roll the risen dough into a roughly 15 by 12-inch rectangle, with the longer side parallel to your counter edge. Spread the cinnamon-sugar filling evenly over the dough using a spatula or the back of a spoon. Fold the dough in half toward you to create a 15 by 6-inch rectangle. Cut the dough into 12 even strips. Take each strip, twist it a few times, then loop one end around your fingers and pull it through the hole to form a knot. Place each twisted knot on a parchment-lined baking sheet. Cover the buns with a towel and allow them to proof for 30 to 40 minutes.
  4. Make the Glaze: In a medium bowl, whisk together the sifted powdered sugar and non-dairy milk until smooth and lump-free.
  5. Bake the Buns: Preheat your oven to 350°F (177°C). Bake the buns for 28 to 32 minutes, turning the pan halfway through, until the buns are lightly golden on top. Remove from the oven and let cool on the baking sheet for 15 minutes before transferring to a cooling rack. Place the empty baking sheet beneath the rack to catch drips from the glaze.
  6. Glaze and Serve: Spoon the glaze generously over the warm buns, covering as much surface as possible. Serve warm and enjoy!

Notes

  • Use room temperature non-dairy milk to help the yeast activate properly.
  • Adjust flour quantity as needed; dough should be soft but not sticky.
  • You can substitute agave nectar with any store-bought vegan honey alternative.
  • Make sure to proof the dough in a warm, draft-free place to ensure good rise.
  • For an extra fluffy texture, avoid adding too much flour during kneading.
  • Leftover buns can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Reheat gently before serving for best texture and flavor.

Nutrition

Keywords: vegan honey buns, cinnamon buns, vegan breakfast, plant-based pastries, dairy-free buns, sweet rolls, homemade vegan buns

Find it online: https://kitchenbyclara.com/vegan-honey-buns-recipe/