Gingerbread Buns
The Perfect Holiday twist
We all love a traditional cinnamon roll, but our Gingerbread Cinnamon Rolls take it to a whole new level. By infusing our soft, pillowy dough with gingerbread spices—like ginger, cinnamon, nutmeg, and a hint of clove—we’ve created a flavour combination that’s warm, fragrant, and perfectly seasonal. Each roll is packed with the rich, comforting flavours of gingerbread, complemented by the sweetness of brown sugar and cinnamon swirled through the centre.
A Drizzle of Sweetness
No gingerbread roll or cinnamon roll is complete without a glaze, and ours is no exception. After baking these rolls to golden perfection, we drizzle them with a velvety vegan cream cheese glaze. Each bite is a heavenly mix of sweet, spiced, and creamy—exactly what you want from a holiday treat.
The Perfect Pairing
This is the perfect recipe to serve for breakfast on Christmas morning with a hot chocolate, chai, or coffee.
equipment
- Stand mixer with the dough attachment or a wooden spoon
- Rolling pin (or anything cylinder)
- Baking tray
Ingredients
Dough ingredients
Filling ingredients
Buttercream ingredients
Instructions
- Warm the vegan milk. The best temperature is 36–42°. (Don’t let it get hot)
- In a mixing bowl add the warm milk, sugar and active yeast to a large bowl. Set aside until the yeast activates and bubbles.
- Melt the vegan butter.
- Add the melted vegan butter, ginger, molasses and flour to the mixing bowl.
- Mix with a dough hook on a mixer or with a wooden spoon for 5 minutes until the dough combines into a nice ball. (If mixing by hand, knead the dough until smooth on a floured surface).
- Add the dough back into the mixing bowl and cover the dough with a tea towel or cling wrap.
- Rest in a warm place for 2 hours. Once the dough is rested it should have almost doubled in size.
- Sprinkle a light dusting of flour on a dough board or table, add the dough and roll the dough with a dusted rolling pin until it’s an even 1 centimetre thick. Try to keep the dough in rectangle shape.
- Mix together the filling mixture ingredients to form a paste (make sure the butter is soft but not melted).
- Spread the sugar paste onto the dough, making sure you reach all of the edges.
- Roll the dough tightly forming a cylinder.
- Use floss or a shredded knife to cut the dough into 6 rolls
- Lay the buns on baking paper or a buttered tray (I use the excess filling mixture).
- Make sure the buns are 1 centimetres apart as they will rise.
- Lay plastic wrap or a tea towel over the gingerbread buns and let them rest for 1 hour in a warm spot. They should now be touching the other gingerbread buns.
- Pre heat the oven to 180°celcius.
- Take off the tea towel or plastic wrap (optional: add a small amount of vegan cream to the top of the buns if you are adding this step in) and bake the buns for 25–30 minutes or until golden brown on top.
- Whilst the gingerbread buns are baking, make the buttercream.
- Beat the vegan butter with electric beaters or with a wooden spoon. Once the mixture is pale and creamy, slowly add the icing sugar. Add the vegan cream cheese or vegan cream and mix until light and fluffy.
- Remove the buns from the oven and rest in the baking tray.
- Wait until they cool down and dollop the buttercream onto the centre of each bun and swirl it in with the back of a spoon.
- Your gingerbread buns can be enjoyed for 2–3 days in a sealed container left at room temperature. Or they can be frozen in a sealed container or bag for a few months.
