Make the BEST Homemade Cinnamon Buns stuffed with a sweet cinnamon coconut sugar filling and delicious cashew icing! What better way to enjoy the holiday season than baking up some soft, moist, and gooey cinnamon buns!
The holiday season is here! I love this time of the year because it’s festive and filled with delicious holiday treats! If you are looking for dessert ideas, this cinnamon bun recipe will not disappoint!
Cinnamon Buns Dough
If you have never made cinnamon buns before, making the dough may sound intimidating. Don’t worry, because it is actually really easy to make. One thing to note, the dough does take about an hour to rise which will give you enough time to work on the icing and filling.
Ingredients for the dough:
- Flour: good old all-purpose flour
- Yeast: dry active yeast
- Sugar: sugar helps to activate the yeast
- Milk: lukewarm milk to activate the yeast with the sugar
- Butter: the key to making soft delicious cinnamon buns!
- Maple syrup: sweeten our buns
- Egg: large egg for the perfect dough
- Baking powder: extra rise for the buns
- Salt: bings out the flavours in baked goods
Proofing the Buns
Proofing the buns means giving them time to rise, and it is an essential step in making cinnamon buns. The cinnamon buns will generally rise about 1/3 of its size, so don’t forget to leave some room for the buns to rise when placing them into the baking tray.
Cinnamon Buns Icing
I wanted to make a healthier version of icing that is rich, smooth and sweet. So, to make this icing we start by blending water and soaked raw cashews and then adding icing sugar and vanilla to taste.
Ingredients for icing:
- Icing sugar
The Best Cinnamon Buns
Don’t these buns look amazing? And fair warning: they smell just as good as they look when you bake them. Once they are done, make sure to spread a generous amount of icing over them and I promise you, your only regret will be you didn’t buy more.
More Sweet Recipes for you:
- Cookies and Cream Donuts (V/Easy)
- Best Pumpkin Pie Recipe (V/GF)
- Best Pecan Pie Recipe (GF/Dairy-Free)
- Easy French Toast Recipe (Healthy)
Finally, if you ever decide to make this recipe and share it on Facebook or Instagram. Don’t forget to tag me @onehungrymonkey, or #onehungrymonkey. I would love to see your delicious creations! Never miss a recipe by signing up for our email list!
Best Homemade Cinnamon Buns
- 340 g All-Purpose Flour
- 9 g Yeast
- 1 tsp Sugar
- 1/2 cup Almond Milk
- 1/4 cup Butter
- 1/4 cup Maple Syrup
- 1 Egg
- 1 tsp Baking Powder
- 1/2 tsp Salt
Cinnamon Sugar Filling
- 1/2 cup Coconut Sugar
- 4 tbsp Butter
- 1 tbsp Cinnamon
- 1/4 tsp Salt
- 100 g Raw Cashew
- 1 cup Water
- 1/2 tsp Vanilla
- 1/2 cup Icing Sugar
- High Speed Blender
- Mixing bowls
- Measuring Spoon
- Dental Floss
- Soak raw cashews overnight or bowl for 10 minutes on medium heat before use.
- Oil a large bowl and 9X13 inch baking dish.
- Preheat oven to 180C°/356F°.
Cinnamon Sugar Filling
- Mix coconut sugar, room temp butter, grounded cinnamon, and salt in a bowl until everything is well incorporated. Set aside.
- Blend soaked raw cashew, water, and vanilla in a high-speed blender until the icing is silky smooth.
- Mix 1/2 cup of cashew cream with 1/2 cup of icing sugar. If more icing are needed, repeat the same process.
- Mix warm almond milk with sugar and yeast in a bowl. Let it rest for 10 minutes until the yeast is activated. (Forms a foam that bubbles and floats on the top of the milk)
- Beat the egg in a large mixing bowl. Then add melted butter, maple syrup to mix until everything is well incorporated.
- Add all the dry ingredients into the wet ingredients. (Flour, baking powder, salt)
- Mix the dough mixture into a dough form. Place in a greased bowl. Cover with a warm towel. Let the dough rise at a warm place for an hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface to approximately 40cm long by 30cm wide and 2 cm in thickness.
- Spread the cinnamon sugar filling evenly over the dough with a spatula.
- Roll the dough carefully horizontally from bottom to top.
- Cut the cinnamon buns into approximately 4 cm slices, then place them into the greased baking pan. Cover with a kitchen towel for another 40 minutes to proof the dough or double in size.
- Place the baking pan into the oven for 25-30 minutes until the cinnamon buns are golden.
- Cool the cinnamon buns for 15 minutes then spread a generous amount of icing on the cinnamon buns. Enjoy.
- Use warm milk temperture at 35C°/95F°-43C°-110F°. If the milk is too hot, it will kill the yeast.
- If the yeast does not foam and bubble in the warm milk, then do not use the yeast. Your dough will not rise.
- Best to store unopened yeast in a cool and dry place.
- These cinnamon buns will store in an air-tight container for 5 days in the fridge.
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