Vegan Apple Cinnamon Buns

by Agata
20 buns
2 hr 8 min

This is hands down my favourite and most tested recipe of all times. I first started making these buns around 5 years ago, at which point they were just the classic cinnamon buns. Some time ago I had an idea to make them with lemon curd. They came out absolutely phenomenal, which made me want to experiment with all the other flavours. I have since been making a fresh batch of these every week, with a different filling every time. My friends and family all say the apple and cinnamon ones are their favourite, but I'm not so sure if I can agree.

Some of the best flavours I've tried so far are:

  • banana and dark chocolate
  • mango and strawberry
  • dulce de leche with nuts and blackcurrant jam
  • vegan lemon curd

Which one of these would you like to try? I'll be sharing more of the flavours with you here, but feel free to just experiment and put anything you like in there - just don't forget to let me know how it turned out!

If you like my content, you can check here for more!

Recipe details
  • 20  buns
  • Prep time: 2 Hours Cook time: 8 Minutes Total time: 2 hr 8 min
Show Nutrition Info
Hide Nutrition Info
For the buns
  • Disclaimer! I only provide the measurements in metric system, as I'm not very familiar with cups and spoons. I highly recommend getting a kitchen scale so you can improve your baking game, but feel free to use online converters if you prefer to use the imperial system. Results may vary as cups are not as exact as grams when it comes to baking.
  • 10g (1/4 oz) oats
  • 35ml (1 1/4 fl oz) water
  • 330g (11 3/4 oz) flour
  • 35ml (1 1/4 fl oz) rapeseed oil
  • 150ml (5 fl oz) water
  • 10g (1/4 oz) instant yeast
  • 65g (2 1/4 oz) sugar
  • 2g (1 tsp) salt
  • 2g cardamom
For the filling
  • 3 apples, grated
  • 15g (2 tbsp) cinnamon
  • bunch of almond flakes (optional)

Soften the oats in 35ml hot water
Mix the yeast with 150ml lukewarm water and 10g sugar
In a large bowl, measure out the flour, salt, cardamom, and remaining sugar
When the oats have cooled down and the yeast has bubbled up, add them to the bowl and pour in the oil
Knead for 5-10 minutes until the dough jumps back up when pressed lightly
Cover and let rise for an hour
Roll out on a lightly floured surface into a rectangular shape, should be around 40x30cm
Spread the filling on top - mix the grated apples with cinnamon, spread on the dough, sprinkle some almonds on top
Roll the dough along the longer edge of the rectangle into a roulade
Cut the roll with a sharp knife into 2.5 cm pieces
Place the pieces on an oven tray covered with baking paper
Let rise for about an hour while you preheat your oven to 250 Celsius / 480 Fahrenheit (best to use convection setting instead of the fan)
Bake for 8-10 minutes 
Want more details about this and other recipes? Check out more here!
  • Nancy Collins Nancy Collins on Jun 03, 2021

    Should it be grapeseed oil not rapeseed oil?

  • Pam Pam on Jun 18, 2021

    I hate to cut rolls with a knife. They get smashed. Get a piece of unused dental floss slip it under the roll to where you want the cut. Cross the two ends and tighten. Perfect cut every time!!!!!

    • Iammacha Iammacha on Jun 16, 2022

      That’s why you use a sharpie knife. So you don’t smash the dough. Floss is good for firmer items and cooked breads but can smash dough also.