Vegan Cinnamon Braid Buns

Nov 21, 2017(Last updated Feb 28, 2023)by Hannah Sunderani

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Hello beautyCinnamon Braid Buns! Just takea look at these STUNNERS! (Also known as Estonian Kringle bread – mini ones). They are dressed to impress, am I right?!

These Vegan Cinnamon Braid Bunsare a dreamywinter breakfast delight. They’re warm and puffy, sweet and satiating, and are perfectlycrunchy on the outside with a soft and supple cinnamon sugar interior.A total 10/10!

But, I’m not going to lie to you… Although it might seem in the photos that these were thrown together at ease Iwas TOTALLY intimidated to makethese cinnamon braid buns.

Heck, I’ve only ever made classic vegan cinnamon rolls, so why I thought adding a braid to the mix was a good idea isbeyond me. But it turns out a little optimism goes a long way; just look at the outcome! In the beginning I was a bit of a spaz, holding my breathwith every braidas if my life depended on getting it right. But after the first bun, you realize that the dough is quite nimbleand forgiving. You can play around with it and manoeuvre it, withouthaving it fall apart. (I’ve heard this about new born babies too. That they’re a lot less fragile than they look, but I’ll stick to testing my theory on dough for now!). And so by the third cinnamon bunI was folding and rolling the dough like an expert baker. Turning and manipulating itat ease like it was some sort of choreographed dance.

Vegan Cinnamon Braid Buns | Gluten Free Recipe | Two Spoons (2)

Vegan Cinnamon Braid Buns | Gluten Free Recipe | Two Spoons (3)

So in a nutshell, I’m here to tell you that:

– YES, you can make these Cinnamon Braid Buns too!

– NO,they aren’t as cumbersome as they look.

–AndYES, you can credit yourself atotal bossfor serving these beautiesfor breakfast

The dough I used for this recipe came from theOh She Glows Cinnamon Rollsrecipe. The cinnamon sugar filling was a big of an invention. Combining coconut butter, coconut sugar, and cinnamon. Don’t confuse coconut butter for coconut oil here. Coconut butter is thehydrogenated version, and although I like to stick with wholesome/naturalingredients (opting for oil over margarine),it’s important for this recipe to use margarine as we don’t want the dough to get too oily. I tried to find a brand with as few ingredients possible and withoutpalm oil, and found that theVita’Coco Margarinewas my best bet. It worked really well in this recipe.

To make the Vegan Cinnamon Braid Buns Istarted by makingthe Oh She Glows cinnamon roll dough, leaving it for one hour to rise, then dividing it into 6 mini dough balls. From there I rolled out each pastry into a thinrectangular shape. I lathered eachwithcinnamon filling and then rolled them into 6 logs.

From there I cut the logsin half, lengthwise, leaving 1/2 inch at the top uncut. Then I began braiding the two pieces, trying to keep the sliced side with the exposed layers on top as I braided (this is what makes this braideffect). Finally Ipinched the ends together and formed a round wreath.And if that explanation is too confusing the video below is a great play-by-play on how to roll, cut and braid the dough to get the braided effect.I watched it a couple times before trying it myself. You’ll notice in the video they’ve madeone large kringle bread, but our mini cinnamon braid buns workjust the same. 🙂

Watch the video on how to make Cinnamon Braid Buns.

Vegan Cinnamon Braid Buns | Gluten Free Recipe | Two Spoons (4)

Vegan Cinnamon Buns (Mini-Estonian Kringle Bread)

5 from 1 vote

By Hannah Sunderani

These cinnamon buns are braided for a beautiful baked good. Also knows as mini-estonian kringle breads. They are light and fluffy, sweet and cinnamon-y. Enjoy every warm bite.

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Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Rest time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Serves 6 buns

Ingredients

For the Dough:

1/2 cup warm water
1 tsp coconut sugar
1 packet active dry yeast
2 1/2 cups all-purpose flour (+ 1/2-3/4 more for kneading)
1/3 cup vegan butter melted
1/2 cup almond milk
1/2 cup coconut sugar
1 teaspoon fine sea salt

For the Cinnamon Filling:

1/2 cup vegan butter
2/3 cup coconut sugar
6 tsp cinnamon

Instructions

In a small bowl add warm water. Stir in coconut sugar until mostly dissolved. Then add yeast and stir. Set aside for about 7 minutes, or until yeast is dissolved and liquid mixture creates foamy bubbles on top.
(If bubbles do not form, toss and try again. Water should be warm but not boiling or it will kill the yeast).
Add 2 cups flour to a large mixing bowl. In a separate mixing bowl, combine melted butter, almond milk, coconut sugar, and sea salt. Pour in yeast mixture and stir to combine.
Pour wet mixture over your flour and stir with a large wooden spoon. Mix until combined and resembling batter consistency. Then add remaining 3/4 cups flour. Mix together.
Knead mixture until it comes together in a shaggy and sticky dough. Flour work surface and place dough on top. Knead the dough, adding small handfuls of flour as needed, until it’s no longer sticky to the touch, approx. 3-4 minutes. The dough should be smooth and elastic. (Don’t be afraid to add lots more flour. Adding 1/2 cup to 3/4 cups while kneading is normal). When dough is no longer sticky to the touch, shape it into a big ball.
Wash mixing bowl and dry it. Lightly oil the bowl with 1 tbsp neutral oil (or melted vegan butter) and place dough inside. Flip the dough around so it gets lightly coated in the oil. Then, tightly cover the bowl with bees wrap and place in a draft-free area. Let the dough rise for at least 1 hour. (It should almost double in size).
Meanwhile, make the cinnamon sugar filling. In a small bowl combine vegan butter, coconut sugar and cinnamon. Set aside.
When dough has risen, divide it into 6 equal portions (to make 6 mini dough balls). Place on a clean work surface to the side.
Preheat oven to 400F (200C). On a floured work surface, taking one dough ball at at a time, roll the dough into a rectangle as best you can, about 1/8 inch thick. Don't worry if it's not a perfect rectangle, my edges were wiggly.
Lather cinnamon filling over dough in an even layer, leaving a clean 1/2-inch border around the edges. Then roll the dough away from you to form a log.
Rotate log so that the end side is nearest you and using a sharp knife, cut the log in half vertically (from top to bottom) leaving about 1/2 inch at the top uncut.
Start braiding the two pieces, one over the other, trying to keep the open layers exposed so the cut side remains on top (this is what makes this braid effect). When you've braided the entire log pinch the ends together, and form a tight circle. Gently transfer braided bun to a baking sheet lined with parchment paper.
Rolling out your remaining dough balls, and continue steps for lathering with cinnamon filling, rolling, slicing and braiding. Forming a circle. Place on same baking tray, ensuring there is at least 1-2 inches between buns. They will expand as they cook. (If you have remaining cinnamon filling you can serve with cinnamon buns as a buttery spread)
Bake cinnamon buns in the oven for 12-15 minutes, or until golden brown. Serve warm with remaining cinnamon filling.

Notes

Cinnamon buns can be frozen. Let cool completely, wrap well and freeze for up to two weeks. Let thaw completely before serving. Optional to pop in oven at 300F/150C for 15 minutes to warm.

Nutrition information is a rough estimate.