- Cook Time:20m
- Serves: 2 servings
- Category: Desserts, Vegan, Vegetarian
Ingredients
For the Bun
- 1/4 c + 1-2 tablespoons almond milk (or non-dairy)
- 1 tbsp. maple syrup (grade a)
- 1 tbsp. olive oil
- 1 c white-whole wheat flour
- 1 tbsp. sugar
- 1 tsp. baking powder
- pinch salt
For the Filling
- 1 tsp. cinnamon
- 2 tbsp. sugar
- 1 tbsp. olive oil
For the Glaze
- 1/2 c powdered sugar
- splash vanilla extract
- 1/2 tbsp. Earth Balance
- 1 -2 tablespoons hot almond milk (or non-dairy)
Instructions
- Preheat your oven to 350 degrees F. Lightly oil two ramekins and set aside. (Alternatively, you can also use a muffin tin.)
- Make your buns by combining the flour, baking powder, sugar, and salt in a dish. Then in another bowl, whisk together the wet ingredients (leaving out the extra tablespoons of almond milk at first) and then add to the dry. Dough will be firm, moist -- but not sticky. Add more milk accordingly.
- Divide dough into two equal sized pieces and then roll out into an oblong shape.Â
- Make your cinnamon filling by combining all ingredients in a small dish. Then divide the mixture in half and spread onto your flattened buns.
- Roll buns with the filling on the inside and then place each one in a prepared ramekin.
- Bake for 20 minutes, until lightly browned.
- Let cool slightly while you combine the ingredients for the glaze. Then divide + drizzle evenly (depending on how much glaze you like) over your cinnamon buns and ENJOY!
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