Honey Buns (vegan)

Sweet, pillowy soft, and irresistibly sticky, these vegan honey buns are the perfect special treat for a weekend breakfast or brunch!

Honey buns are a type of pastry made with enriched dough, just like my Vegan Japanese Milk Bread and challah. While classic bread—your basic No Knead Bread and sourdough, for example—is made with flour, salt, and water, enriched breads have fat and sugar added, which makes them lightly sweet and fabulously tender. The dough is rolled into spirals, like Cinnamon Rolls , then glazed. They are SUCH a treat and so fun to make if you enjoy baking!

Why I Can’t Get Enough of These Honey Buns

Puffy, tender, and oh-so-sweet, these honey buns are a bit of a project since they’re made with yeast , but they’re so worth it. Here’s why you’ll love them:

• Honey, but vegan . You can buy vegan honey, but in the recipe notes, I share how to make it at home. (Learn more: Is Honey Vegan? )
• A satisfying project . There is a sense of accomplishment you get from making breads, rolls, and buns with yeast that you just can’t get from any other baking project! If you’re the type who loves the process and not just the end results, you’re going to love making honey buns.
• Perfect for brunch get-togethers . Whether you’re hosting a brunch or bringing a treat to a morning potluck, these honey buns are sure to be a hit—and you don’t need to be vegan to love them!

Notes on Ingredients

Baking with yeast is more art than science, which means you shouldn’t make any ingredient swaps. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Dough:

• Unsweetened soy milk – Warm this up before you get started.
• Granulated sugar
• Instant yeast – Learn more: Is Yeast Vegan?
• Vegan butter – Melt this, but let it cool a bit so it doesn’t kill the yeast.
• Vegan honey – Store-bought or homemade.
• Salt
• All-purpose flour – The exact amount you need will vary depending on the humidity in your kitchen. Start with a smaller amount and add more as needed.

Filling:

• Vegan butter – I love using my homemade vegan butter .
• Brown sugar – You can use light brown or dark brown sugar.
• Vegan honey – Or another plant-based syrup, like date syrup .
• Cinnamon

Glaze:

• Vegan butter – Soften this.
• Powdered sugar – Here’s how to make powdered sugar .
• Vegan honey

How to Make Honey Buns

If you’re making these honey buns now, scroll down to the recipe card at the bottom of the page. You’ll find the complete instructions there.

Activate the yeast.

• Activate the yeast . Whisk the soy milk, sugar, and yeast in a bowl and let the mixture sit for 5 minutes, or until it becomes frothy.
• Form the dough . Add the vegan butter, honey, and salt, then stir in the flour a cup at a time.

Knead until smooth.

• Knead . Turn out the dough onto a lightly floured surface and knead until it’s smooth, adding more flour as needed if the dough is sticky.
• Let the dough rise . Transfer the dough to a greased bowl. Cover with plastic and let the dough rise in a warm place for an hour or two, or until it doubles in volume.

Make the filling.

• Make the filling . Stir together the vegan butter, brown sugar, vegan honey, and cinnamon.
• Roll out the dough . Gently punch down the dough—basically, you want to deflate it with your fist, not punch it like a boxer—and place it on a lightly floured surface. Roll it into a rectangle.
• Form the buns . Spread the filling onto the dough and roll it into a log. Cut into 12 rolls and place them in a greased baking dish.

Let the rolls rise.

• Let the buns rise . Cover the baking dish with a cloth and let the buns rise for 30 minutes, or until they’re puffy. Start preheating your oven to 350ºF during the end of the rising time.
• Bake . Place the baking dish in the oven and bake for 20 to 25 minutes, or until golden brown. Cool for 10 minutes.

Let the rolls cool a bit.

• Make the glaze . Whisk together the vegan butter, powdered sugar, and vegan honey until smooth.
• Glaze the honey buns . Spread the glaze over the honey buns, then pull apart and serve.

Tips and Variations

Once you get the hang of working with dough, it will start to become second nature. But if you’re just getting started, these tips will help!

• Use your judgment for the flour . As I mentioned above, the humidity in your home will impact the amount of flour you need to add to the dough. Higher humidity means more flour, so it’s common to have to use a little more in the summer months. If, after kneading the dough a bit, it continues to be sticky, sprinkle in some extra flour.
• The rising time can also vary . Rather than watching the clock, watch the dough! You can even buy clear plastic buckets for proofing dough with marks on the side so you can see when it has doubled. If your kitchen is colder, it can take longer for the dough to rise; I like to set the dough in the oven with the pilot light on to keep it away from drafts.
• Add some crunch . If you’d like, you can add chopped pecans or walnuts to the filling for some crunch. The nuts will caramelise and get toasty!

Serving Suggestions

A honey bun and a Hot Matcha Latte sounds like the perfect breakfast to me, but if you’re looking for some more ideas to complete your brunch, try this Easy Vegan Quiche or Vegan Breakfast Pizza .

How to Store and Reheat

• Refrigerator: Store leftover honey buns in an airtight container in the refrigerator for up to 5 days.
• Freezer : Wrap individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and warm them up before serving.
• To reheat: Warm honey buns in the microwave for about 15-20 seconds, or place them in a preheated oven at 300°F until they’re warm.

More Vegan Breakfast Pastries

• Gingerbread Doughnuts with Cinnamon-Ginger Glaze
• Pumpkin Pop Tarts
• Vegan Scones Recipe
• Classic Vegan Donuts
• Cinnamon Roll French Toast

Ingredients

For the Dough:

• 1 cup unsweetened soy milk , warm – 240 ml
• 2 tablespoons granulated sugar , 25 g
• 3 teaspoons instant yeast , 9 g
• ½ cup vegan butter , melted but not hot – 113 g
• 2 tablespoons vegan honey , 30 ml
• ½ teaspoon salt , 2.5 g
• 3 cups all-purpose flour , more if needed – 375 g

For the Filling:

• ⅓ cup vegan butter , softened – 75 g
• ½ cup brown sugar , 100 g
• 2 tablespoons vegan honey , or plant-based syrup – 30 ml
• 2 teaspoons cinnamon , 4 g

For the Glaze:

• 4 tablespoons softened vegan butter , 56 g
• 1 cup powdered sugar , 120 g
• 2 tablespoons vegan honey , or plant-based syrup – 30 ml

Instructions

• In a bowl, combine the warm soy milk, granulated sugar, and instant yeast. Let it sit for about 5 minutes until it becomes frothy.
• Add the melted vegan butter, vegan honey and salt to the yeast mixture and mix well.
• Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms.
• Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. If the dough is sticky, add a bit more flour as needed.
• Place the dough in a greased bowl, cover with a plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
• In a mixing bowl, combine the softened vegan butter, brown sugar, vegan honey, and cinnamon. Mix until smooth and creamy.
• Once the dough has risen, punch it down and roll it out on a floured surface to a rectangle about 1/2 inch (1.2 cm) thick.
• Spread the filling evenly over the dough.
• Roll the dough tightly into a log, starting from one of the long sides.
• Cut the log into 12 equal pieces and place them in a greased 9×13 inch (23×33 cm) baking dish.
• Cover the baking dish with a cloth and let the buns rise for another 30 minutes until they puff up.
• Preheat your oven to 350°F (175°C).
• Bake the buns for 20-25 minutes, or until golden brown.
• Remove from the oven and let cool for 10 minutes before frosting.
• In a medium bowl, whisk together the softened vegan butter, powdered sugar, and vegan honey until smooth.
• Once the buns are out of the oven, spread the frosting over them while still warm.

Notes

• 1 cup apple juice – 240 ml

• 1 cup granulated sugar – 200 g

• 1 tablespoon lemon juice – 15 ml

• Refrigerator: Store leftover honey buns in an airtight container in the refrigerator for up to 5 days.

• Freezer : Wrap individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and warm them up before serving.

• To reheat: Warm honey buns in the microwave for about 15-20 seconds, or place them in a preheated oven at 300°F until they’re warm.

Honey Buns

Ingredients

For the Dough:

• 1 cup unsweetened soy milk warm - 240 ml
• 2 tablespoons granulated sugar 25 g
• 3 teaspoons instant yeast 9 g
• ½ cup vegan butter melted but not hot - 113 g
• 2 tablespoons vegan honey 30 ml
• ½ teaspoon salt 2.5 g
• 3 cups all-purpose flour more if needed - 375 g

For the Filling:

• ⅓ cup vegan butter softened - 75 g
• ½ cup brown sugar 100 g
• 2 tablespoons vegan honey or plant-based syrup - 30 ml
• 2 teaspoons cinnamon 4 g

For the Glaze:

• 4 tablespoons softened vegan butter 56 g
• 1 cup powdered sugar 120 g
• 2 tablespoons vegan honey or plant-based syrup - 30 ml

Instructions

• In a bowl, combine the warm soy milk, granulated sugar, and instant yeast. Let it sit for about 5 minutes until it becomes frothy.
• Add the melted vegan butter, vegan honey and salt to the yeast mixture and mix well.
• Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms.
• Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. If the dough is sticky, add a bit more flour as needed.
• Place the dough in a greased bowl, cover with a plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
• In a mixing bowl, combine the softened vegan butter, brown sugar, vegan honey, and cinnamon. Mix until smooth and creamy.
• Once the dough has risen, punch it down and roll it out on a floured surface to a rectangle about 1/2 inch (1.2 cm) thick.
• Spread the filling evenly over the dough.
• Roll the dough tightly into a log, starting from one of the long sides.
• Cut the log into 12 equal pieces and place them in a greased 9x13 inch (23x33 cm) baking dish.
• Cover the baking dish with a cloth and let the buns rise for another 30 minutes until they puff up.
• Preheat your oven to 350°F (175°C).
• Bake the buns for 20-25 minutes, or until golden brown.
• Remove from the oven and let cool for 10 minutes before frosting.
• In a medium bowl, whisk together the softened vegan butter, powdered sugar, and vegan honey until smooth.
• Once the buns are out of the oven, spread the frosting over them while still warm.

Notes

• 1 cup apple juice - 240 ml

• 1 cup granulated sugar - 200 g

• 1 tablespoon lemon juice - 15 ml

• Refrigerator: Store leftover honey buns in an airtight container in the refrigerator for up to 5 days.

• Freezer : Wrap individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and warm them up before serving.

• To reheat: Warm honey buns in the microwave for about 15-20 seconds, or place them in a preheated oven at 300°F until they’re warm.

Nutrition

Honey Buns https://jessicainthekitchen.com/honey-buns/ March 24, 2025

No rolling up tortillas! This vegan enchilada soup recipe has all the flavor of enchiladas in a hearty bowl of soup. It’s loaded with beans, plant-based chicken, fire-roasted tomatoes, and tons of flavour!

Why This Enchilada Soup Is Worth Adding to Your Recipe Rotation

Everyone has a recipe rotation, right? Those recipes you make at least once a month because they’re so reliably delicious? Well, this vegan enchilada soup is definitely worth adding to that list! Here’s why:

• Easy to make . I love my Vegan Enchiladas but friends, making enchilada soup is MUCH easier. It’s a one-pot recipe and you don’t have to roll up any tortillas!
• The flavour is on point . All the classic flavours of enchiladas are present in this soup —it’s smoky, savoury, spiced with earthy ground cumin and chili powder, a little bit spicy, and just divine!
• Hearty and satisfying . Between the vegan chicken and the beans, this is a soup that’s substantive enough that you can make it a complete meal. (This Lasagna Soup is another meal-worthy soup, but this time with Italian flavours!)

Notes on Ingredients

A lot of the ingredients you need for this recipe are pantry staples that you probably have on hand! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil – You can substitute this with avocado oil or another neutral oil.
• Onion and garlic – The aromatics that create the base of flavour for this enchilada soup.
• Jalapeño – You can add more or less based on your preferences.
• Seasonings – Ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
• Diced tomatoes – One can of fire-roasted diced tomatoes and one can of diced tomatoes with green chilies.
• Black beans
• Corn
• Vegan chicken pieces – I use my Vegan Chicken recipe.
• Vegetable broth – This Homemade Vegetable Broth is my favourite.
• Enchilada sauce – I recommend using red enchilada sauce for this recipe since we’re adding so many tomatoes already. It’s better to lean into the tomato flavour than to dilute the taste of green enchilada sauce.
• Lime juice
• Fresh cilantro
• Toppings – Avocado, vegan sour cream , tortilla chips or strips, vegan cheese, and cilantro.

How to Make Enchilada Soup

Here you’ll find step-by-step photos, but for the full written instructions for this enchilada soup, scroll to the bottom of the page.

Cook the onion, garlic, and jalapeño.

• Sauté the aromatics . Cook the onion with the olive oil in a large pot over medium heat. Stir in the garlic and jalapeño and cook for a minute, until fragrant.
• Bloom the spices . Stir in the seasonings and cook for 30 seconds more.

Simmer.

• Simmer . Add all the remaining ingredients except the lime juice and cilantro. Bring to a boil, then simmer covered for 20 minutes.
• Serve . Add the lime juice and cilantro, then ladle into bowls. Let everyone add their favourite garnishes.

Tips and Variations

• Try different beans . Pinto beans or kidney beans can be substituted for black beans. Or you could use a combination of beans, like a can of mixed chili beans.
• Make it creamy . If you want a creamier soup, stir in vegan sour cream or vegan heavy cream at the end of the cooking time.
• Bulk up with veggies . Love your enchiladas with LOTS of veggies? You can make enchilada soup like that too! After cooking the aromatics, you can add diced bell peppers, zucchini, or even finely diced sweet potatoes; once they’re tender, proceed with the rest of the recipe.

Serving Suggestions

My favourite pairing for this enchilada soup recipe is cornbread, and oh, do I have a lot of options for you! This Pumpkin Cornbread is super moist, but my classic Vegan Cornbread Recipe is always a win. My family also loves these Vegan Cornbread Muffins !

How to Store and Reheat Leftovers

• Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Freezer : You can also freeze this soup for up to 3 months in an airtight container or freezer bag.
• To reheat : Thaw frozen soup in the refrigerator. Reheat it on the stovetop over medium heat or in the microwave until warmed through.

More Hearty Vegan Soup Recipes

• Easy Lentil Soup
• Thai Coconut Curry Soup
• Gnocchi Soup
• Mulligatawny Soup
• Taco Soup

Ingredients

• 1 tablespoon olive oil , 15 mL
• 1 small onion , diced – about 100 g
• 2 cloves garlic , minced – about 6 g
• 1 jalapeño , finely chopped (seeds removed for less heat) – about 15 g
• 1 teaspoon ground cumin , 2 g
• 1 teaspoon chili powder , 2 g
• 1 teaspoon smoked paprika , 2 g
• 1 teaspoon dried oregano , 1 g
• 1 teaspoon salt , or to taste – 5 g
• ½ teaspoon black pepper , 1 g
• 1 can fire-roasted diced tomatoes , 14.5 ounces or 411 g
• 1 can diced tomatoes with green chilies , 10 ounces or 283 g
• 1 can black beans , drained and rinsed – 15 ounces or 425 g
• 1 can corn , drained – 15 ounces or 425 g
• 1 ½ cups vegan chicken pieces , 200 g
• 4 cups vegetable broth , 960 ml
• 1 cup enchilada sauce , 240 ml
• 1 tablespoon lime juice , 15 ml
• ¼ cup chopped fresh cilantro , 4 g

Optional Toppings:

• Sliced avocado
• Dairy-free sour cream
• Tortilla chips
• Shredded vegan cheddar cheese
• Extra chopped cilantro

Instructions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and jalapeño and cook for another minute.
• Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
• Pour in the fire-roasted diced tomatoes, diced tomatoes with green chilies, black beans, corn, vegan chicken pieces, vegetable broth, and enchilada sauce. Stir well to combine.
• Bring the soup to a boil, then reduce the heat to low and let it simmer covered for 20 minutes, stirring occasionally.
• Stir in the lime juice and fresh cilantro. Taste and adjust salt or spices if necessary.
• Serve hot with your favorite toppings like avocado, dairy-free sour cream, tortilla chips, or shredded vegan cheddar cheese.

Notes

• Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• To reheat : Thaw frozen soup in the refrigerator. Reheat it on the stovetop over medium heat or in the microwave until warmed through.