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Cinnamon Buns

Lucy Parr
  • Serves: Makes about 6 buns
  • Preparation: 30
  • Cooking: 20
  • Passive: 90
  • Ready: 140

These dairy-free cinnamon buns are the perfect sweet treat for any celebration!


For the buns

  • 250 g strong bread flour
  • 25 g caster sugar
  • 1 tablespoon cornflour
  • 1½ teaspoons dried yeast
  • ½ teaspoon cinnamon
  • pinch of salt
  • 150 ml dairy-free milk, at room temperature
  • 30 g dairy-free margarine, softened

For the filling

  • 25 g soft brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon dairy-free margarine

For the glaze

  • 1 tablespoon soft brown sugar
  • 1 tablespoon water
  • 1 tablespoon pearl sugar or sugar crystals (optional)
  • 50 g icing sugar (optional)


In a bowl, mix the flour, sugar, cornflour, yeast, cinnamon, and salt. Make a well in the centre and pour in the tepid milk, then add the soft margarine.

Bring everything together to form a soft dough and knead until smooth and bouncing back. This will take 5-10 minutes.

Cover and let the dough double in size which will take an hour or more.

Meanwhile, combine the cinnamon, sugar and margarine in a small bowl to make a paste.

Knock back and roll out the dough to a 24 by 30 cm rectangle. Spread the cinnamon sugar paste over the whole of the dough rectangle and then roll up to form a tight cylinder.

Cut the cylinder into 4 cm slices and place them on a lined baking sheet. Press down slightly, loosely cover and then leave to rise again for 30 minutes.

Preheat the oven to 180°C/350°F/gas mark 4. Bake the buns for 17-20 minutes until risen, golden and cooked through.

Meanwhile, melt the brown sugar into the water in a small saucepan. Bring to the boil and then turn off the heat. Brush the glaze over the top of the warm buns and then sprinkle with the pearl sugar (if using).

Remove the buns from the pans and let them cool completely on a wire rack.

If you like, combine the icing sugar with enough water to make a runny icing, then drizzle this over the buns before serving.

Additonal notes

Recipe courtesy of Meze Publishing

Taken from The Friendly Baker by Lucy Parr, published by Meze Publishing, £23

Photography © 2022 Paul Gregory

Food styling – Lucy Parr and Paul Gregory

“When the girls were younger, I used to bake something for them to take into school every Friday to share with their classmates, because I wanted them to have the opportunity to enjoy treats with their friends, as they couldn’t have most of the goodies the teachers or other parents made or bought. I hope it also educated other young people that ‘friendly’ food can be just as good, or even better. It certainly helped hone my baking skills, and these cinnamon buns were some of the most frequently requested bakes for Friday cake day.”

The Friendly Baker Cookbook Cover

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