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Plant Based Cinnamon Buns

Plant Based Cinnamon Buns

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 20
  • Rest Time:
  • Cook Time: 18 minutes
  • Total Time: 53 Minutes
  • Yield: 12 Cinnamon Buns 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Plant Based
  • Diet: Kosher


This delicious plant based, gluten/dairy/nut free recipe was originally developed for Pereg Gourmet.  It’s sweet and aromatic, like a warm hug in a bun.


  • Nonstick Vegetable Spray

For the dough

  • 1 cup oat milk, baby bottle warm
  • 1 cup apple juice, baby bottle warm
  • 2 tablespoons Active Dry yeast
  • 2 teaspoons Pure Vanilla Extract
  • 2 3/4 cups Pereg Natural Cassava flour (400g)
  • 1 cup Pereg Natural Oat flour (115g)
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon Pereg Natural Red Sea Salt
  • 2 teaspoons xanthan gum (5g)
  • 1/2 teaspoon Pereg Natural Koobah

For the sugar spice filling

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons Pereg Natural Koobah
  • 1 teaspoon Pereg Natural Cinnamon
  • 2 tablespoons Plant Based Margarine, melted

For the cinnamon bun glaze

  • 2 cups powdered sugar
  • 2 tablespoons melted plant based margarine
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons oat milk
  • 1/8 teaspoon Pereg Natural Red Sea Salt


  1. Preheat oven to 350° F.   Spray a 10 or 12-inch round pan with nonstick vegetable spray.  Set aside.

For the dough

  1. In a small bowl, combine warm oat milk, apple juice and yeast.  Whisk to blend.
  2. In a large bowl combine Pereg Natural Cassava flour, Pereg Natural Oat flour, granulated sugar, light brown sugar, baking powder, Pereg Natural Red Sea Salt, xanthan gum and Pereg Natural Koobah.
  3. Whisk to combine, aerate, and remove any lumps from the dry ingredients.
  4. Add in the canola oil and the yeast mixture.  Stir until completely blended and a thick dough is formed.
  5. On a large pastry mat, sprinkle some Pereg Natural Cassava flour.
  6. Pat the dough into a large rectangle.  Sprinkle the dough with a little Pereg Natural Cassava flour.  Roll the rectangle to approximately 12-inches by 14-inches.

For the sugar spice filling

  1. In a small bowl combine the granulated sugar, brown sugar, Pereg Natural Koobah and Pereg Natural Cinnamon.  Set aside.
  2. Spread the melted Plant Based margarine evenly over the dough, leaving ½ inch border at the top.
  3. Evenly sprinkle the sugar spice mixture over the margarine.
  4. Carefully and tightly roll the dough into a large log.  Pinch the end to seal.
  5. Using a sharp knife cut the dough into 12 pieces, dipping the knife into water between each cut.
  6. Place the raw cinnamon buns into the prepared round pan.
  7. Bake for 18 minutes. 
  8. Remove from the oven and allow the cinnamon buns to cool for 15 minutes.

For the cinnamon bun glaze

  1. In a medium bowl, combine and whisk until smooth.
  2. Pour the glaze over the baked Cinnamon buns.  
  3. Serve the Pereg Natural cinnamon buns warm.


  • Serving Size:
  • Calories: 364
  • Sugar: 38.9 g
  • Sodium: 189.1 mg
  • Fat: 5.1 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 76.5 g
  • Fiber: 3.7 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg

Keywords: Plant Based, Cinnamon Bun, Cinnamon Roll, Sticky Bun, Kosher, Gluten Free, Nut Free, Dairy Free, Meat Free


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