Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Honey Buns

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chef Sophia
  • Total Time: 3 hours 45 minutes
  • Yield: 12 buns

Description

These soft, fluffy Vegan Honey Buns are the ultimate brunch treat. Completely dairy-free and eggless, they’re made with a tender sweet dough, filled with a cinnamon-agave swirl, and finished with a smooth, sweet glaze. Perfect for breakfast, snacks, or dessert, and guaranteed to impress with their bakery-style look and taste.

Ingredients

For the Sweet Dough:

1½ cups non-dairy milk

¼ cup agave nectar (or vegan honey)

2 teaspoons instant yeast

6 tablespoons melted non-dairy butter

3½ to 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 vegan honey)

2 teaspoons ground cinnamon

For the Glaze:

2 cups powdered sugar, sifted

¼ cup non-dairy milk

Instructions

  1. Make the Dough:
  2. Warm the non-dairy milk slightly and pour it into a large mixing bowl. Stir in the agave nectar and yeast, and let the mixture sit for about 10 minutes until foamy.
  3. Add the melted non-dairy butter, then mix in 3½ cups of flour and the salt to form a shaggy dough. Let it rest for 10 minutes.
  4. Turn the dough onto a floured surface and knead for 5 minutes, adding up to ½ cup more flour as needed until the dough is smooth and slightly tacky.
  5. Transfer the dough to a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1½ to 2 hours until doubled in size.
  6. Make the Filling:
  7. In a medium bowl, mix the softened butter, sugar, and cinnamon. Stir until smooth, then blend in the agave nectar.
  8. Shape the Buns:
  9. Roll the risen dough out on a floured surface into a 15×12-inch rectangle.
  10. Spread the cinnamon filling evenly across the surface. Fold the dough in half lengthwise to make a 15×6-inch rectangle.
  11. Cut into 12 equal strips. Twist each strip and form a knot by looping one end through a hole near the center.
  12. Place the knots on a parchment-lined baking sheet. Cover with a towel and let proof for 30–40 minutes until puffy.
  13. Bake the Buns:
  14. Preheat your oven to 350°F (175°C).
  15. Bake the buns for 28–32 minutes, turning the pan halfway through, until golden brown on top.
  16. Let the buns cool on the baking sheet for 15 minutes, then transfer to a wire rack.
  17. Make and Add the Glaze:
  18. In a bowl, whisk together the sifted powdered sugar and non-dairy milk until smooth.
  19. Place a tray under the rack to catch drips, and spoon the glaze generously over each bun. Let set before serving.

Notes

  • Swap agave with maple syrup for a deeper flavor.
  • Add chopped pecans or walnuts to the filling for extra crunch.
  • For a flavor twist, mix a bit of vanilla or almond extract into the glaze.
  • To make mini honey buns, cut smaller strips and reduce the bake time.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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