Vegan Honey Buns

5 from 1 vote

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.

Prep Time30

Cook Time30

Rise Time2 45

Total Time3 45

Course: Breakfast, Brunch, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Honey Buns

Calories: 363kcal

Cost: $5

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.

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

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.

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

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.
Serve.