Vegan Mother’s Day Cinnamon Raisin Buns

🛒 Ingredients

• #Dough;
• 300 g all-purpose flour.. 50 g whole wheat flour (optional, for extra flavour)
• 1 sachet (7 g) instant dry yeast.. 3 tbsp cane sugar.. ½ tsp salt
• 200 ml warm plant milk (oat or soy, ~37°C — warm to touch, not hot)
• 3 tbsp melted coconut oil or vegan butter.. 1 tsp vanilla extract
• #Cinnamon Filling;
• 60 g brown sugar (or coconut sugar).. 2 tbsp ground cinnamon.. 2 tbsp melted coconut oil or vegan butter
• 50 g raisins (or sultanas).. 30 g chopped walnuts or pecans (optional)
• #Sweet Glaze (Optional);
• 4 tbsp powdered sugar.. 1–2 tsp plant milk.. ½ tsp vanilla extract

👩‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, mix flour, yeast, sugar, and salt. Add warm plant milk, melted oil, and vanilla. Stir together, then knead by hand or with a mixer for 8–10 minutes until smooth, soft, and elastic. Shape into a ball, place in an oiled bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled in size.

2. 2

   Make the filling: Mix brown sugar and cinnamon in a small bowl.

3. 3

   Roll and fill: Punch down the risen dough briefly. Roll it out on a floured surface into a 30×40 cm rectangle. Brush evenly with melted oil/butter, leaving a thin border at the top. Sprinkle generously with cinnamon-sugar mixture, then scatter raisins and nuts over the top.

4. 4

   Shape the rolls: Roll the dough up tightly from the long edge closest to you. Pinch the seam to seal. Cut into 8–9 equal slices with a sharp knife or string. Place cut-side up in a lightly greased baking dish lined with parchment paper. Cover and let rise again 30–45 minutes until puffy.

5. 5

   Bake: Preheat oven to 180°C (fan 160°C). Bake the buns for 20–25 minutes until golden brown and fragrant. If they brown too quickly, cover loosely with foil halfway through.

6. 6

   Glaze and serve: Whisk glaze ingredients until smooth. Drizzle generously over warm buns. Serve fresh and warm — the sweetest, most loving breakfast for Mom!