Collagen Cinnamon Buns

Collagen Cinnamon Buns
Collagen Cinnamon Buns 🧁


Makes 8 buns Mixture:
  • 480ml almond milk
  • 115g vegan butter
  • 50g granulated sugar
  • 1 packet of dried yeast
  • 690g flour
  • 1tsp salt
  • 170g butter
  • 165g brown sugar
  • 2 tbsp cinnamon
  • 160g icing sugar
  • 2 tbsp almond milk
  • 1/2 vanilla extract
  • Add your preferred amount of glow+ or flex+


  • Grease your baking tin with vegan butter.
  • In a large bowl whisk together the almond milk, melted butter, and sugar. The mixture should be warm (37-43°C) if it's hotter allow time to cool.
  • Sprinkle the yeast over the warm mixture and leave it to rest for 1 minute.
  • Add 5 cups of flour and 1 teaspoon to the milk mixture and mix with a wooden spoon.
  • Cover the bowl with cling film and set it in a warm place to rise for 1 hour.
  • Preheat the oven to 180°C.
  • After 1 hour, the dough should have nearly doubled in size. Remove the cling film. Add additional flour if needed until the dough loses its stickiness and doesn't stick to the surface.
  • Roll the dough out into a large rectangle about 1cm thick.
  • Spread softened butter evenly over the dough.
  • Sprinkle evenly with brown sugar and cinnamon.
  • Roll up the dough, form a log, and pinch the seam closed.
  • Divide into 8 portions and place in the greased tin.
  • Wrap in cling film and leave for 30 minutes to prove further.
  • After 30 minutes have passed, place the cinnamon rolls in the oven and bake for 25-30 minutes.
  • While the cinnamon rolls are cooking it's time to prepare the frosting! Whisk together powdered sugar, almond milk, Pura Collagen and vanilla until smooth.
  • While still warm drizzle the icing over the buns.
  • Enjoy!