Cinnabon cake
Prep time
Cook time
Total time
Serves: 1 large cake/9 buns
Cinnabon cake
  • 1 tsp dried yeast
  • 200 ml warm water
  • 75ml dairy free milk
  • 450g strong white bread flour
  • 25g coconut sugar
  • pinch of sea salt
  • 80g dairy free butter, melted
  • 1 apple, chopped into small piece
  • 2-3 tbsp cinnamon
  • 1 cup icing sugar
  • ½ tsp vanilla
  • 3 tbsp dairy free mylk
  1. Dissolve yeast in warm water then beat in the milk. Mix in flour, coconut sugar and salt briefly.
  2. Add 40g of the melted butter and mix until evenly combined, then leave in the bowl for 10 minutes.
  3. Lightly knead the dough on worktop, using a little oil if you need to. Return to the bowl and leave for 10 minutes. Knead once or twice more at 10 minute intervals, then cover and leave somewhere warm until doubled in size, about an hour.
  4. In a small bowl, mix the cinnamon with the remaining butter (40g). Flour the worktop and roll dough to 1 cm thick into a large rectangle.
  5. Cover the dough with the cinnamon butter and chopped apple.
  6. Roll up tightly, cut into 4cm wheels and fit inside a large cake tin, leaving a little space between each one. You may have some spare, if so pop them in a different tin to rise. Cover and leave somewhere warm again to rise until doubled in size.
  7. Bake at 200•c for 15 minutes, until golden.
  8. Mix all frosting ingredients together with a fork until smooth and thick. Drizzle generously over cinnabon cake.
Recipe by Bo's Kitchen at