Vegan Basics Vegan Recipes with Yeast Dough

Vegan Yeast Dough

A recipe by Isa

Making a yeast dough is one of our most important basics. Why? Cause you can do so many great things with: cinnamon-rolls, pizzas, donuts, breads and so much more!. One time you do a yeast dough, you will need it more and more often. We show you how to do it right. The most important ingredient is patience. Your dough needs a lot of time to riiiiise, riiiiise and riiiiise. That’s quite important!

Have a look for a warm and safe place and eliminate draughts of air. A place in the sun, next to the heating or in your oven is fine. Cover with plastic wrap or a slightly wet towel. It’s easypeasy. You can do that!

Vegan Cinnamon Buns (new recipe 2025)

12 servings

30 minutes (+ 2.5 hours resting time + 20 minutes baking time)

Ingredients

For the yeast dough:

250 g (9 oz) plant-based milk
10 g (0.33 oz) fresh yeast
500 g (1.5 cups) wheat flour (type 550)
100 g (3.5 oz) sugar
8 g (0.3 oz) salt
100 g (3.5 oz) vegan butter

For the filling:

150 g (5 oz) vegan butter (softened)
100 g (3.5 oz) brown sugar
4 tbsp cinnamon
Salt

Other ingredients:

100 g (3.5 oz) plant-based milk for brushing

Instructions

For the yeast dough, warm the plant-based milk to lukewarm, stir in a tablespoon of sugar, and dissolve the yeast. Let the mixture stand for 15 minutes until it visibly bubbles.
In a large bowl, knead the flour, remaining sugar, salt, and yeast milk for eight minutes until a smooth dough forms. Then form it into a round ball, place it in the bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes. Dice the vegan butter and knead it into the dough for 5 minutes until it is completely smooth and soft again. Cover the dough ball again and let it rest for another 90 minutes.
For the filling, mix the vegan butter with brown sugar, cinnamon, and salt until smooth.
Preheat the oven to 180°C (top/bottom heat) and grease a rectangular baking dish. Place the yeast dough on a floured work surface, roll it out into a rectangle about 5 millimeters thick, pour the filling onto the dough, and carefully spread it evenly. Then roll up the longer side and cut into 12 equal-thickness slices.
Place the snails in the pan, leaving some space between them, cover the pan again with a damp cloth, and let rest for 30 minutes. Then brush a thin layer of plant-based milk and bake for about 20 minutes at 180°C (top/bottom heat).
After baking, brush with a little plant-based milk while still hot and let cool.