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Easy Cinnamon Iced Buns

These buns are so easy to make and will definitely spice up any breakfast platter!

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1 Minutes Read

These buns are so easy to make and will definitely spice up any breakfast platter!
Duration40 mins
Cook Time30 mins
Prep Time10 mins
Servings18 servings

Ingredients

Buns
  • 2 sheets puff pastry – use GF if necessary
  • 1/2 cup pecans
  • 1/2 cup light or dark brown sugar we used dark brown
  • 4 tbsp granulated sugar
  • ¾ tsp salt
  • tbsp cinnamon
  • 3 tbsp vegan butter melted
Icing
  • 3/4 cup icing sugar
  • ¾ tbsp plant milk
  • 1 tsp vanilla extract or paste

Instructions

Buns

  • Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
  • Place the pecans on a baking tray and toast them until they are golden, between 5-10 minutes. Check them after 5 minutes as they can burn quite quickly. When cool, cut them into small pieces. Set aside.
  • In a large bowl, mix the sugar, salt and cinnamon.
  • On a floured surface, unfold the first puff pastry sheet and lay it with the long edge facing you.
  • Brush half of the melted butter over the entire sheet. Evenly sprinkle half the cinnamon/sugar/salt mix over the entire sheet.
  • Roll the pastry up, away from you, into a sausage shape and lay it seal side down on the worktop.
  • Cut off both ends (around an inch either side) and then cut the roll into 9 even pieces.
  • Place the rolls on a lined baking tray (with good spacing in between each one), swirl side up, and set aside until you’ve repeated the process with the second sheet.
  • Once you’ve repeated the process with the second puff pastry sheet and filling, place the two baking trays into the oven and bake for around 17-20 minutes or until golden.

Icing

  • Mix all the ingredients together and add a little more plant milk, bit by bit, if necessary. You want the icing to be thick (ish) but pourable at the same time.

Assembly

  • Arrange the warm cinnamon buns on a tray, drizzle over the icing and top with the toasted pecans immediately after.
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here
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