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Vegan Cardamom Buns

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These vegan cardamom buns are free of dairy, eggs, and refined sugar. They’re soft, delicious, and the perfect treat to enjoy with coffee or tea!

Vegan Cardamom Buns | Wife Mama Foodie
Why has it taken me so long to make cardamom buns? For anyone who loves cinnamon rolls, cardamom buns are similar, but have a crunchy, caramelized exterior from melted butter and sugar, while maintaining a soft and fluffy interior. These are subtly sweetened and have a delicious blend of warm spices, which pairs just perfectly with a hot cup of coffee or tea, I might add.

They’re seriously my new favorite thing and I just can’t seem to stop from making batch after batch of these things. It doesn’t help that my family loves them too and eats them up before I’ve had my fair share. I wish I had a secret kitchen where I could make secret treats that I could enjoy all to myself. Ugh, I need a secret lair or something. Like Batman, but instead of a dingy cave, it’d be a state-of-the-art kitchen. Yeah, I like it already! That would make a better comic book story too—”Mom who sneaks away, not to save the day, but her sanity and, let’s not forget, her sweet tooth! 

Vegan Refined Sugar Free Cardamom Buns | Wife Mama FoodieVegan and Refined Sugar Free Cardamom Buns | Wife Mama Foodie Vegan Cardamom Buns | Wife Mama Foodie
I know, I’m a weirdo who sits around thinking of secret kitchens and how to hide food from the kids. 🤦🏻‍♀️ Just make these cardamom buns, okay? Then maybe you’ll see why I don’t want to share! 😜 Enjoy!

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Vegan Cardamom Buns

★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 10-12 buns 1x
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Description

These cardamom buns are free of dairy, eggs, and refined sugar. They’re soft, delicious, and the perfect treat to enjoy with coffee or tea!

Ingredients

Scale

Cardamom Buns:

  • sweet dough, recipe below
  • filling, recipe below
  • few tablespoons almond milk (or other milk of choice)
  • 1/3 cup chopped almonds, optional
  • maple syrup (to brush on rolls after baking), optional

Sweet Dough:

  • 3–3 3/4 cups all-purpose flour (Can use up to half whole-grain flour. I used half all-purpose einkornone !important; margin:0px !important;” />, but speltone !important; margin:0px !important;” /> or whole wheat will work too)
  • 2 1/4 teaspoons (.25 ounce package) instant yeast (also called rapid or quick rising)
  • 1 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1/2 cup warm water (approximately 110º F)
  • 1/2 cup warm almond milk or other milk of choice (approximately 110º F)
  • 1/4 cup avocado oil or olive oil
  • 1/4 cup maple syrup, sugar, or other sweetener of choice

Filling:

  • 1/2 cup butter, softened (use dairy-free or regular, if not vegan)
  • 1/2 cup coconut sugar or brown sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons ground cardamom

Instructions

Sweet Dough: (Video how-to above)

  1. Place 2 cups flour, yeast, salt, and cardamom in a large mixing bowl. Stir together to combine.
  2. Pour in warm water, milk, oil, and maple syrup or other sweetener of choice. Mix together until smooth.
  3. Slowly stir in all-purpose flour, a little at a time, just until dough is soft. Careful not to add too much flour or rolls will be dry and hard.
  4. Knead for a few minutes, until dough is smooth and elastic. Cover with a clean cloth and let rest for 10 minutes.
  5. Meanwhile, mix together softened butter, coconut sugar, cinnamon, and cardamom until well blended. Set aside while rolling out dough.
  6. Roll out dough into a large thin rectangle. Spread butter mixture evenly over dough.
  7. Fold dough into thirds, like a letter, and gently pinch or roll to seal edges.
  8. With long edge facing you, use a pizza cutter or knife to cut rectangle into 1-inch strips. Should get between 10-12 strips. (If butter & sugar mixture is too warm, it may want to seep out of the strips while shaping. If this is the case, cover strips and place into the fridge or freezer for a few minutes to chill the butter. This will make it easier to roll)
  9. Take one strip and carefully twist a few times times. Hold one end of the twisted dough on the counter and gently wrap the other end around in a circle, tucking the end under the bun.
  10. Place bun on a parchment paper lined baking sheet and repeat with remaining strips. Be sure to place them a few inches apart so they have room to rise.
  11. Brush buns with almond milk and sprinkle with chopped almonds (optional.)
  12. Cover baking sheets with a cloth and let rise in a warm place 20–30 minutes.
  13. While buns are rising, preheat oven to 350ºF.
  14. After rolls have risen, place baking sheets into the oven and bake for 20–25 minutes, until golden brown.
  15. Brush warm buns with maple syrup and serve. Makes 10–12 buns.
  • Category: Dessert, Vegan

You may also enjoy these similar recipes:

Simple Cinnamon Rolls

Simple Cinnamon Rolls | Vegan Friendly and Refined Sugar Free

Blood Orange Sweet Rolls

Blood Orange Sweet Rolls | Vegan and refined sugar free

Vegan Spelt Cinnamon Rolls

Vegan Spelt Cinnamon Rolls

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Reader Interactions

Comments

  1. ashok says

    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    ★★★★★

    Reply

    • Joscelyn | Wife Mama Foodie says

      Hi Askok, I’m so happy to hear that you and your family loved these cardamom buns! I appreciate you taking the time to stop back by and leave a review. Thanks also for giving these a try and sharing the site with your friend. That was very kind of you!

      Reply

  2. Jo says

    Can I use salted vegan butter? The only one I found said “salted” but also said “great for baking”…? Thank you!!!!! Otherwise I only have coconut oil

    Reply

    • Joscelyn | Wife Mama Foodie says

      Hi Autumn, I’m sure it can, but I don’t have a bread machine so I’m not able to tell you how and when to add the ingredients. If you’re familiar with the process, then you just need the finished dough (before 2nd rise) to roll out and fill. After you get them cut out and shaped, you’ll let them rise again on the pan before baking. Hope this helps! Let me know if you have any other questions!

      Reply

  4. AlBa says

    Thank you for the recipe and the vegan alternative.
    Since I want to make them completely vegan and refuse to use any refined oils, I was wondering if you have ever tried using coconut oil or peanut butter for the filling? Also coconut oil in the dough instead of avocado/olive oil?

    Thank you!

    Reply

  5. Renee says

    Thank you for this! It sounds amazing! I’m wondering if I can try making it with regular yeast instead of instant (since that is what I have on hand), and maybe just adding in an initial rise? Have you tried it this way?

    Reply

    • Joscelyn | Wife Mama Foodie says

      Hi Jamie! Unfortunately no, I haven’t been able to make a successful cinnamon roll with gluten-free flour. But, you can use an ancient grain like spelt or einkorn flour. Although they contain gluten, they’re said to be easier to digest for people with gluten sensitivities. I’ve seen gf cinnamon rolls out on the internet too, if gluten-free is a must, I’d try one of those 🙂

      Reply

  8. Fernanda says

    This is so delicious!!! I’m making it today to take to my course tomorrow morning 🙂 They won’t believe it’s vegan 😀
    Cand I possibly prepare the doughs tonight and only bake them tomorrow morning? Or if I bake them tonight, will they be alright tomorrow morning? 🙂 Can wait to put my hands on it 😀

    Reply

    • Joscelyn | Wife Mama Foodie says

      Hi Fernanda! Sorry for the late reply! Yes, you can make the dough the night before and place it in the fridge before the rise. Remove from the fridge and let rise in a warm place for 25-30 minutes (or until they’ve risen slightly) before baking. I hope you all enjoyed them! You can also bake ahead of time, they’re just best eaten slightly warm so toast or pop them in the microwave for a few seconds for best results! 🙂

      Reply

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