Cinnamon Bun Knots

"Last weekend baking 💥 homemade cinnamon buns with extra cinnamon inside."
-- @micadeli_
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  • Recipe Card
Prep time 2hrs 30mins
Cook time 20mins

Recipe Card

For the Dough


  • 2 tablespoons yeast
  • 3/4 cup plus 1 tablespoon and 1 teaspoon almond milk
  • 1 teaspoon cardamom
  • 4 tablespoons cane sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups flour
  • 6 1/2 tablespoons vegan butter
  • 2 tablespoons wholemeal

For the Cinnamon Filling


  • 1 1/2 sticks (12 tablespoons) vegan butter
  • 5 tablespoons cinnamon, depending how strong you want it
  • 1 cup minus 1 tablespoon cane sugar


  • Step 1

    To make the dough: Start mixing milk and yeast in a high powered mixer and mix at the highest in 5 minutes. Mix all other ingredients except the butter. When the dough is sticky and coherent add the butter in small pieces and add some more flour to make it more coherent. Let the dough rise for 1 hour.

  • Step 2

    To make the cinnamon sauce: Warm all ingredients in a small pot to easily mix together. If it's very soft then put in the fridge while the dough rests. If it's sticky and coherent then leave it outside the kitchen table.

  • Step 3

    When the dough is doubled in size, put it on the kitchen table covered with flour. Form the dough into a rectangle and spread the cinnamon filling on top all over the dough. Cut out into thick pieces lengthwise and roll each so you have this roll pattern. Put the rolls in a small baking mold or baking tray. Cover with dishtowels and make them rise for a least 1 hour again on the baking tray. Preheat the oven for 350ºF.

  • Step 4

    Add some coconut butter on top to make them more juicy and crispy. You can also drizzle with a little cane sugar and chopped roasted hazelnuts. Bake the cinnamon rolls for 20 minutes, or until they have a golden color. I also added chocolate and quinoa on top to spice them up a little bit. Cool down or eat them warm directly from the oven.