Dense, indulgent, and filled with a warm kick of cinnamon and a blast of date sweetness. Just the way cinnamon sticky buns were meant to be! Top them off with a drizzle of a light cashew cream cheese frosting and you’ve got yourself the perfect pairing for your morning of relaxation or a pull apart treat for those evenings when you find yourself stuck in the library cramming.

Date-Sweetened Cinnamon Sticky Buns [Vegan]

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Cooking Time



For the Whole Wheat Dough:

  • 2 teaspoons active dry yeast
  • 1 1/2 cups lukewarm water
  • 1 tablespoon coconut sugar
  • 3 cups whole wheat all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon Ceylon cinnamon

For the Date Cinnamon Filling:

  • 1 cup soaked dates
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat coconut milk
  • 1/8 teaspoon salt
  • 4 tablespoons Ceylon cinnamon
  • 1/8 teaspoon ground nutmeg

For the Cashew Cream Cheese Icing:

  • 1 cup cashews, soaked overnight or boiled for 30 minutes
  • 2 tablespoons nutritional yeast
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt


To Make the Whole Wheat Dough:

  1. Mix together the active dry yeast, coconut sugar, and water. Set this aside to let the yeast activate.
  2. In a separate bowl, sift together the all-purpose flour, salt, and cinnamon.
  3. Once the yeast has become foamy and active (about 5-10 minutes) create a well in the dry ingredients and pour in the wet as well as the melted coconut oil.
  4. Combine well to form a somewhat sticky dough.
  5. Flour your countertop and your hands and knead the dough for about 5 minutes or until the gluten is well worked.
  6. Cover the dough ball and set it aside in a warm, dark place to proof for about 2 hours or until it has doubled in size. You may want to make the dough the night before as it can sit in the refrigerator overnight after it has proofed to be ready for use in the morning.
  7. When ready to create the rest of the cinnamon buns, punch the dough down and roll it out on a floured piece of parchment paper to about 1/2-inch thickness.

To Make the Date Cinnamon Filling:

  1. Blend all of the ingredients well until a uniform date paste has formed. Add more or less cinnamon depending on your particular taste.
  2. Mix 1 tablespoon of melted coconut oil with a teaspoon of cinnamon and brush this over your rolled out dough.
  3. Brush all of the date cinnamon filling, reserving 1 tablespoon for later, onto your dough. Remember to leave about an inch around the edges so that the filling will not spill out when you roll the dough.
  4. Using the parchment paper as a guide, roll the dough tight.
  5. Cut the log of dough into 9 cinnamon buns.
  6. Grease a pan and place the cinnamon buns evenly throughout.
  7. Allow these to rise a second time for about 30 minutes to 1 hour until they touch each other nice and snug.
  8. Preheat your oven to 350°F and spread the remaining tablespoon of date cinnamon filling on top of the buns.
  9. Bake for 25-30 minutes or until golden brown and cooked through.
  10. Allow time for them to cool slightly.

To Make the Cashew Cream Cheese Frosting:

  1. Blend all of the ingredients together in a high-speed blender until super creamy, making sure that the cashews are completely blended and no lumps remain.
  2. You can leave the frosting thick as it is for spreading or you can add coconut or almond milk 1 tablespoon at a time if you want the consistency more runny to drizzle on top of your buns.
  3. Once you have the icing to your desired consistency you may spread, drizzle, or dollop atop the buns.

Nutritional Information

Per Serving: Calories: 287 | Carbs: 36 g | Fat: 13 g | Protein: 8 g | Sodium: 50 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. The nutritional yeast I would leave off next time, I understand they are going for cream cheese flavor, but you can\’t accomplished that with yeast. I would use coconut cream instead and make coconutty ;)