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Vegan Date Pecan Cinnamon Buns with Maple Almond Butter Glaze

  • Author: Allison
  • Prep Time: 15 minutes (does not include resting time)
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 buns 1x
  • Diet: Vegan


Ooey-gooey vegan date pecan cinnamon buns with almond butter maple glaze are what special breakfast dreams are made of. They truly are love at first bite!


  • 1/2 cup warm water (100 degrees F)
  • 1 tsp pure maple syrup
  • 2 1/4 tsp dry active yeast
  • 1/2 cup non-dairy milk
  • 3 tbsp vegan butter
  • 2 tbsp coconut sugar
  • 3 cups all purpose flour (organic if possible)
  • 1/2 tsp fine sea salt


  • 3 tbsp vegan butter, melted
  • 1/4 cup coconut sugar
  • 1 1/2 tsp cinnamon
  • 1/2 cup pecan halves, finely chopped
  • 8 pitted Medjool dates, finely chopped

Maple Almond Butter Glaze

  • 1/4 cup pure maple syrup
  • 2 heaping tbsp cacao butter, chopped
  • 2 tbsp almond butter
  • Pinch of fine sea salt


  1. Combine the water and maple syrup in a small mixing bowl and sprinkle in the yeast. Set aside for 10 minutes, until the yeast has risen and a frothy layer forms on top.
  2. In a small saucepan, warm the almond milk over medium heat until small bubbles form around the edges. Whisk in the vegan butter and coconut sugar. Remove from heat and let cool to lukewarm.
  3. In a large bowl, stir together the flour and salt. Add the milk mixture and the yeast mixture. Stir to form a shaggy dough.
  4. Turn the dough out onto a lightly floured surface and knead for about five minutes, until the dough is soft, smooth, and elastic, but not too sticky.
  5. Place the dough in a clean, lightly greased bowl, and cover with a towel or reusable food wrap such as Abeego or Beeswrap (an eco friendly alternative to plastic wrap). Place in a warm, draft-free area in your kitchen and let it rise until doubled in bulk, about 90 minutes.
  6. Punch down the dough and turn it out onto a lightly floured surface. Knead a few times to eliminate any air bubbles.
  7. Flour the surface once more and roll the dough out into a 8-inch by 7-inch rectangle. The long end should be closest to you.
  8. Mix together the coconut sugar, cinnamon, and chopped pecans in a small dish. Spread the melted vegan butter evenly over the dough. Sprinkle with the coconut sugar/pecan/cinnamon mixture and top with the chopped dates.
  9. Starting with the edge closest to you, roll the dough into a spiral log. Pinch the ends tightly to adhere.
  10. Slice the log into 8 equal rolls.
  11. Place the rolls in a greased 8×8 or 9×9-inch pan, cut side-up. Cover and let them rise for 1 hour.
  12. Bake at 350 degrees F for 20-25 minutes, until the tops are golden.
  13. Let the rolls cool for 15 minutes before inverting them onto a wire rack, then onto a serving platter or wooden board such as the one pictured. Or, just leave them in the pan and serve them from there.
  14. Make the glaze by placing the maple syrup, cacao butter, almond butter, and pinch of salt in a small saucepan and whisking over medium-low heat until the cacao butter has melted. Drizzle the glaze all over the buns and enjoy immediately.


These cinnamon buns actually maintain their softness and gooey texture for a few days when stored in an airtight container, but they are best served fresh!

  • Category: Brunch
  • Method: Bake
  • Cuisine: American

Keywords: vegan gooey cinnamon buns, vegan cinnamon buns, vegan date pecan cinnamon buns