Vegan Cinnamon Buns

Vegan cinnamon buns are the perfect thing to make on a slow rainy day when you’re just pottering around the house. My perfect day at home would involve cups of tea (dandelion chai from The Source Bulk Foods is my favourite right now), reading (just finished Girl On The Train), cleaning out my junk drawer (yes I find this fun) & making these vegan Cinnamon buns of course!

They smell heavenly when baking, so it’s worth the time waiting for these beauties to rise. Sweetened entirely with dates they make a nice alternative to the sugar version. Next time I think I’ll try a chocolate filled number for Easter?

I have to say I haven’t done much baking this summer. Apart from the odd tart or pizza. It has just been too hot. Like 40 + hot! Favouring smoothies, fresh salads, summer fruit & anything frozen instead. However at the beginning of the month I posted a stop motion on social media showing how to cut & roll these buns. I had taken the shots months ago when it was cold. It got such an overwhelming response I thought it was time to add it to the blog. I really hope you like the recipe. The video is posted a bit further down if you missed it. Here are some shots from the video.

The last 6 weeks of school holidays have forced me to slow down. I’m going to miss my lazy mornings when school goes back on Monday. My oldest starts at another school, so that will make things interesting. I’m already feeling a bit stressed. He will be catching two buses to school in the morning. Something he has never done. We have walked to school since kindy, so I’m crossing my fingers all goes well!

Hope you get a chance to have a slow morning, a cuppa & these buns, especially my Northern Hemisphere friends,

Tina x


Author: Tina Khoury (The Barefoot Housewife)
Category: dessert



2 cups of raw almonds
2 cups pitted dates
1 cup shredded coconut

lemon filling
1 cup freshly squeezed lemon juice
1 1/2 cups full fat coconut cream
1/3 cup rice malt syrup
1 tbs lemon zest
1 tsp powdered agar agar
Tiny pinch of turmeric (optional:for colour, you shouldn’t be able to taste


Cinnamon Date Filling

  1. Blend all ingredients until as smooth as possible, I still had small lumps in mine, which turned out fine.


  1. Over low heat gently heat milk & vegan butter until melted
  2. Transfer to a bowl to cool to luke warm
  3. Sprinkle in yeast & gently mix
  4. Leave to do its thing for 15 mins, after this amount of time it should be foamy & ready for the next step.
  5. Add your yeast/milk mix to your flour & kneed for a few minutes. I like to do this in the bowl to save cleaning up!
  6. Oil your bowl, cover & leave in a warm spot for 1-2 hours to double in size
  7. Roll out onto a floured surface approx 40 x 30cm
  8. Spread evenly with cinnamon date filling
  9. Cut, twist & glaze with cinnamon date glaze (see video tutorial)
  10. Cover & leave to rise again for 30mins while you preheat the oven to 180C
  11. Bake for 15-20 mins or until golden
  12. Drizzle with vanilla bean icing if you like, however, I find they are sweet enough without it!