Fluffy, cinnamony and sweet, these beauties are a doddle to prepare and baking them in a cake tin makes them extra special. The apple added to the filling goes great with the cinnamon!

Cinnamon Bun Cake [Vegan]



To Make the Cake: 

  • 1 teaspoon dried yeast
  • 3/4 cup warm water
  • 1/3 cup dairy-free milk
  • 16-ounces strong white bread flour
  • 3/4-ounces coconut sugar
  • Pinch of sea salt
  • 2 3/4-ounces dairy free butter, melted
  • 1 apple, chopped into small piece
  • 2-3 tablespoons cinnamon

To Make the Frosting:

  • 1 cup icing sugar
  • 1/2 teaspoon vanilla
  • 3 tablespoons dairy-free milk


  1. Dissolve yeast in warm water then beat in the milk. Mix in flour, coconut sugar, and salt briefly.
  2. Add the half of the melted butter and mix until evenly combined, then leave in the bowl for 10 minutes.
  3. Lightly knead the dough on the worktop, using a little oil if you need to. Return to the bowl and leave for 10 minutes. Knead once or twice more at 10-minute intervals, then cover and leave somewhere warm until doubled in size, about an hour.
  4. In a small bowl, mix the cinnamon with the remaining butter. Flour the worktop and roll dough to 1/2-inch thick into a large rectangle.
  5. Cover the dough with the cinnamon butter and chopped apple.
  6. Roll up tightly, cut into 1 and 1/2" wheels and fit inside a large cake tin, leaving a little space between each one. You may have some spare if so pop them in a different tin to rise. Cover and leave somewhere warm again to rise until doubled in size.
  7. Bake at 390°F for 15 minutes, until golden.
  8. Mix all frosting ingredients together with a fork until smooth and thick. Drizzle generously over the cinnamon cake.