Jul 19 2011

Fat-Free Cinnabuns!

Fat-Free Cinnabuns!

There are a lot of vegan cinnabun recipes out there, but many have lengthy ingredients list, and I don’t have the time or patience for them.

This recipe is quick, easy, and a little healthier than most thanks to it’s use of whole-wheat pastry flour.

They are fat-free, but not sugar-free, so we’re not eating broccoli here, but still way better than other versions.

It comes from Lindsay S. Nixon’s Happy Herbivore and I highly recommend giving it a try!


  • ¾ cup non-dairy milk
  • 1 packet active yeast
  • 3 cups whole wheat pastry flour
  • 1 tbsp baking powder
  • ¼ cup raw sugar
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 6 tbsp unsweetened applesauce
  • 4 tbsp brown sugar
  • 2 tbsp raisins (optional)
  • 1 cup confectioners sugar
  • 1 tsp non-dairy milk


Preheat oven to 350F. Grease a circular cake pan and set aside.

Gently warm 3/4 cup non-dairy milk to about 110 degrees (I use a kitchen thermometer). Sprinkle yeast over warmed non-dairy milk and let it dissolve, about 5 minutes.

Combine 2 cups of flour, 1/4 cup sugar, baking powder, 1 tsp cinnamon and 1/4 salt in a large bowl.

Add 5 tbsp applesauce and yeast mixture, stirring spatula to combine.

Add in another 1/2 cup flour, stirring to combine.

Sprinkle remaining flour on a flat surface and knead dough, kneading in most of the flour. Sprinkle a generous amount of flour because the dough is quite sticky! Knead about 15-20 times.

Using a floured rolling pin, roll dough out into large, thin rectangle and set aside.

Prepare filling by combining 4 tbsp brown sugar with 1 tbsp unsweetened applesauce, 1 tsp cinnamon and raisins if using.

Spoon filling in the center of the dough and spread it around, leaving 1″ edge clear.

Or, you can, as I did (well, Noah actually did it), spread applesauce evenly on the dough, and sift the sugar/cinnamon mixture on top.


Gently but tightly (tightly rolled is key!) roll the dough up.


Use a pizza cutter, sharp knife or string to cut off 6 rolls and place into prepared cake pan and bake 20 to 25 minutes, until golden and cooked through.

Meanwhile, prepare icing by mixing 1 cup confectioners sugar with 1 tsp non-dairy milk (plain or vanilla), whipping until it becomes a thick glaze with no sugar chunks. Spread glaze over hot buns.


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