Vegan Cinnamon, Date and Orange Buns - The Good Roots Blog
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Vegan Cinnamon, Date and Orange Buns

Light, sweet and soft pull-apart buns filled with almond butter, Medjool dates, cinnamon and a sprinkle of orange zest.

Christmas is in the air and so is the inviting aroma of cinnamon and orange buns ready to be enjoyed as a decadent breakfast on Christmas morning alongside opening presents. These light,  soft and sweet buns will also make the perfect festive dessert with a scoop of ice cream and a sprinkle of chopped toasted almonds. What are you waiting for? Let’s the festive baking begin!

First and foremost remember to plan ahead as the dough needs to rise overnight!

Planning ahead is crucial for this recipe as the dough needs to rise to double its size and then needs to proof again before baking. This all plays a roll in how fluffy the buns will be and the overall texture of the bread.


After the covered dough has risen to twice its size overnight in the fridge, partially unwrap, and let rise until the dough passes the “ripe test“. The ripe test is simply and gently stick two fingers in the risen dough up to the second knuckle and then take them out. If the indentations remain the dough is “ripe” and ready. Proceed to roll out gently into a rectangular shape so you can proceed to fill it.



You can either add the orange zest to the dough or with the filling. If you’re not a fan of these specific filling ingredients, here are a few alternatives:

  • Chocolate and hazelnuts with orange
  • Cranberries instead of medjool dates
  • Classic cinnamon and coconut sugar with vegan butter
  • Apple, walnuts, raisins and cinnamon
  • Chocolate Coconut Butter and honeycomb

All the ingredients for this recipe I got on my favourite organic online store Faithful to Nature.


Roll the dough with the filling into a roll length-wise, be sure to make it a tight roll to prevent the filling from falling out.

Either use a serrated knife or unflavoured floss to cut 12 even rolls about 5cm each. If you’re using floss, place the floss underneath the roll holding both ends of the floss up. Cross the floss across and pull the two ends in the opposite direction to cut the rolls.


If you’re looking for more Christmas recipe ideas, look no further :

If you loved making this recipe be sure to let me know by rating and commenting below. Also don’t forget to tag me in your photo on instagram #thegoodroots because I love seeing your creations and follow along The Good Roots on FacebookPinterest and Instagram.

Vegan Cinnamon, Date and Orange Buns

Light, soft and sweet pull-apart buns with hints of warm Christmas flavours perfect for a decadent breakfast or dessert with some ice cream.
Prep Time20 mins
Cook Time20 mins
Rising time8 hrs
Total Time8 hrs 40 mins
Course: Breakfast, Dessert
Cuisine: Refined sugar-free, Vegan
Keyword: Almond milk, baking, bread, breakfast, buns, christmas, Cinnamon bun, dairy-free, dates, Dessert, orange, Vegan
Servings: 12 buns
Author: Angelique



  • 100 g coconut oil ghee or butter if not vegan
  • almond milk or plant-based milk of choice
  • 1 Tbsp instant yeast
  • ½ cup coconut sugar
  • 1 tsp salt
  • 3 ½ all-purpose flour
  • 1 orange zest


  • 3-4 Tbsps almond butter
  • 3 Tbsps coconut sugar
  • 4-5 Medjool dates pitted & chopped
  • ¼ cup almond silvers
  • 1 tsp cinnamon
  • 1 pinch salt

Brush before baking

  • 1 tbsp vegan butter/ margarine or egg wash if not vegan


  • In a large bowl whisk the flour, yeast, salt and coconut sugar together.
  • In a small saucepan add the milk and coconut oil/ ghee over low heat. Stir continuously for 2-3 minutes until the coconut oil/ghee has melted.
  • Slowly pour the hot milk mixture into the flour mixture and use a wooden spoon to combine and use your hands if necessary then add the orange zest before the mixture is combined completely.
  • Sprinkle a little flour on a clean surface, scoop the dough out of the bowl and knead the dough for about 8 minutes. The dough should be elastic, not sticky. Form a nice round ball with the dough and put the dough back into the bowl. Cover with a clean dishcloth or cling wrap. Let it rise overnight in the fridge or for about 8 hours at room temperature.
  • The next day the dough should have risen twice it’s size. Scoop the dough out onto a lightly floured surface and gently roll out into a rectangular.
  • Use a knife to spread almond butter evenly over the entire surface of the dough. Then sprinkle over the chopped dates, coconut sugar, cinnamon and a pinch of salt.
  • Roll the dough up starting with the longest side facing you. Then use a serrated knife or unflavored floss to slice the roll into 10-12 pieces about 5 cm each.
  • Place the rolls into the lightly oiled muffin tin with the swirl facing up. Allow the rolls to proof on top of the oven while the oven preheats to 180C. Lighty brush with a little vegan butter or egg wash if you're not vegan. Then bake for 15-20 minutes until light golden colour on top.
  • Once the buns are out of the oven place them on a cooling rack. Dust with icing sugar (or xylitol icing sugar) or drizzle with a little honey/maple syrup before serving either hot or cold.


*If you don’t have a muffin tin, use a deep round dish or cake tin and pack the rolls tightly together.
*Other filling options are chocolate almond butter and hazelnuts, coconut sugar and cinnamon, raisins/cranberries and walnuts with cinnamon.

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