Vegan Clementine Cardamom Buns Recipe

Yield ~10 buns


Sweet Roll Dough




  1. Stir yeast and warm water together in a small cup or bowl and let sit for 10 minutes until bubbles start to form. If you don’t see bubbles then the yeast is not alive so start again with fresh yeast.
  2. Combine milk, rapadura, earth balance, and riced potato in a large mixing bowl. Stir in yeast mixture. Add whole-wheat flour and mix until well blended. Add 3-½ Cups all-purpose flour and mix until dough holds together in a rough, shaggy mass.
  3. Turn out dough on a lightly floured surface and knead for a minute or two. Let rest for 10 minutes. Resume kneading for 8-10 minutes more, sprinkling all-purpose flour as needed if the dough becomes sticky, until dough is smooth and elastic.
  4. Place in an oiled bowl, cover with plastic film or a tea towel and let rise in a warm draft-free place until doubled in size, about 2 hours.
  5. Punch the risen dough down. Turn out dough onto a floured work surface. Use a rolling pin to roll out dough into a large rectangle about 1/2" thick.
  6. Mix softened earth balance, clementine juice, and zest together and spread evenly over dough (clean fingers work best). Combine rapadura and spices and sprinkle mixture evenly over butter. (Note: you can add any other fillings now, such and dried fruits or nuts if you'd like)
  7. Roll dough starting from a long side and pinch seam together. Cut dough into 1" slices using unflavored dental floss or a very sharp knife.
  8. Grease 2 cake pans (cast iron skillets work great too) and arrange buns in pans. Cover pans loosely with plastic film or a tea towel and let rise in a warm draft free place for about 1 hour, until they become quite puffy. At this point you can refrigerate the buns overnight or freeze for future use, but be sure to let them come to room temperature before proceeding. About 1/2 way through the second rise, preheat oven to 350˚F.
  9. Bake buns on center rack for about 25-30 minutes, until they are golden brown. Remove buns from oven and let cool for a bit before frosting. Make glaze while said buns are cooling.
  10. To make glaze simply whisk together all of the glaze ingredients in a bowl.
  11. Pour glaze over cooled/slightly warm buns, serve right away and enjoy every messy bite! 


Best eaten the day they are made, especially on lazy holiday mornings in your PJs.

Recipe by Fare Isle at