This Honey Bun recipe is eggless, dairy free and completely vegan! These honey buns are insanely soft and delicious and are the perfect brunch treat.Jump to Recipe
Honey Buns are everyones favorite gas station snack. And these honey buns hit those same notes. They are sweet, have a hit of cinnamon and are topped with crackly glaze. Make these for brunch, a snack or even dessert! They are delicious any time of day.
This Vegan Honey Buns recipe may have a lot os steps, but the ingredients are really simple and basic.
Non-Dairy Milk: I used oat milk but any plain non-dairy milk will work, here.
Instant Yeast: To make these buns rise.
Non-Dairy Butter: I used Country Crock Plant Butter Sticks.
Flour: Regular AP flour for this recipe. I always recommend King Arthur brand.
Salt: Salt inhibits the yeast a bit and strengthens the gluten making these buns super soft and stretchy.
Cinnamon: Ground cinnamon goes into the filling.
Powdered Sugar: For the glaze.
Making the dough for this Vegan Honey Bun recipe only requires a few simple steps.
First, warm the milk slightly- to about room temperature, and add the agave and yeast. Allow the yeast to bloom for 5-10 minutes.
Next, add the melted butter and stir.
Then, add flour and salt and stir with a spatula until a sticky dough is formed.
Now, allow the dough to rest for 10 minutes. This will allow the flour time to soak up the liquid and make the dough more manageable.
Next, knead the dough for about 5 minutes, adding up to ½ cup more flour throughout the kneading process.
Finally, place the dough into a lightly oiled bowl to rise for 1 ½-2 hours.
How to Shape the Buns
Shaping these dairy free vegan honey buns seems intimidating, but I'll walk through it step by step.
First, roll the dough out into a rectangle. The long side of the rectangle should be parallel with the edge of the counter.
Next, spread the filling onto the dough.
Then, fold the dough in half by pulling the furthest side toward you.
Now, cut 12 strips.
Then, take one strip in your hands and twist it 3 times.
Next, take one end around your fingers and through the hole that was created to make a knot and place it onto the baking sheet.
Finally, repeat with the remaining strips of dough.
The glaze for these vegan honey buns is only 2 ingredients and comes together in a matter of seconds.
Whisk powdered sugar with non dairy milk until no lumps remain and thats it!
How to Glaze the Buns
To glaze these buns, place them onto a cooling rack with the empty baking sheet underneath the rack to catch the glaze as it drips down.
Then, use a spoon to pour the glaze over the buns, covering as much of the surface of each bun as possible.
The excess glaze will drip off of the buns and onto the baking sheet below.
To store these Vegan Honey Buns, place them in an airtight container and store at room temperature for up to three days.
Or freeze for up to a month.
Looking For More Brunch Recipes?
Vegan French Toast Casserole by: From My Bowl
Vegan Honey Buns
- 1 Large Mixing Bowl
- 2 Medium Bowls
- 1 Spatula
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
- 1 Rolling Pin
For the Sweet Dough
- 1 ½ Cups Non-Dairy Milk
- ¼ Cup Agave Nectar Or store bought vegan honey
- 2 teaspoon Instant Yeast
- 6 tablespoon Melted Non-Dairy Butter I used Country Crock plant butter
- 3 ½-4 Cups All-Purpose Flour
- 1 teaspoon Kosher Salt ½ teaspoon if using table salt
For the Filling
- 3 tablespoon Non-Dairy Butter, softened
- ⅓ Cup Granulated Sugar
- ⅓ Cup Agave Nectar or store bought vegan honey
- 2 teaspoon Ground Cinnamon
For the Glaze
- 2 Cups Powdered Sugar, sifted
- ¼ Cup Non-Dairy Milk
Make the Sweet Dough
- Warm the non-dairy milk slightly and add it to a bowl. It should about room temperature. To the milk, add the agave and yeast and stir. Allow the yeast to bloom for 10 minutes.1 ½ Cups Non-Dairy Milk, ¼ Cup Agave Nectar, 2 teaspoon Instant Yeast
- Into the bowl add the melted butter and stir, then add 3 ½ cups of flour and the salt. Stir to form a shaggy dough. Allow this mixture to rest for 10 minutes.6 tablespoon Melted Non-Dairy Butter, 3 ½-4 Cups All-Purpose Flour, 1 teaspoon Kosher Salt
- Flour your work surface and turn the dough out to knead for about 5 minutes. Adding up to ½ cup more flour as necessary.
- Place the dough into a lightly oiled bowl and cover with a kitchen towel. Allow to rise for 1 ½-2 hours or until doubled in size.
Mix the Filling
- In a medium bowl, combine butter, sugar and cinnamon and stir together until well combined. Then add agave and stir until combined.3 tablespoon Non-Dairy Butter, softened, ⅓ Cup Granulated Sugar, ⅓ Cup Agave Nectar, 2 teaspoon Ground Cinnamon
Shape the Buns
- Four a work surface and turn the dough out onto it. Using a rolling pin, roll the dough into an approximately 15x12 rectangle with the long side of the rectangle parallell to the edge of your counter.
- Spread the filling with a spatula or the back of a spoon evenly across the rectangle.
- Fold the dough in half towards you creating an approximately 15x6 rectangle.
- Cut 12 even strips from the rectangle.
- Take one strip in your hands and twist it a few times before taking one end around your fingers and through the hold created to make a knot. Place on a parchment lined baking sheet and repeat with the remaining strips.
- Once the buns are all evenly spaced on a baking sheet, cover with a towel and allow to proof for 30-40 minutes.
Make the Glaze
- In a medium bowl, combine powdered sugar and non dairy milk with a whisk until no lumps remain.2 Cups Powdered Sugar, sifted, ¼ Cup Non-Dairy Milk
Bake the Buns
- Preheat oven to 350* F.
- Bake the buns for 28-32 minutes, turning halfway through. They should be lightly golden on the top.
- Remove from the oven and allow to cool on the baking sheet for 15 minutes before moving the buns to a cooling rack. Place the now empty baking sheet below the cooling rack to catch the glaze.
- Spoon the glaze over the buns making sure to cover as much of the surface as you can.