These Vanilla Bean Sticky Buns are bunderful!


  • 2 cups Raglan Food Co coconut yoghurt – Vanilla Bean
  • 3 ½ cups self raising flour
  • 3 tbsp vegan butter (I used Nuttelex) – melted
  • 1 tbsp ground cinnamon
  • ½ cup of sugar (I used brown)
  • 4 tbsp water
  • ¼ cup caster sugar


  1. Preheat your oven to 180ºC on bake.
  2. Mix the coconut yoghurt and flour in a bowl.
  3. Pour the mixture onto a floured flat surface, using your hands to knead into a ball. Using a rolling pin, roll the dough out into a large rectangle. Approximately 1cm thick.
  4. Brush the butter onto the dough.
  5. Mix the ground cinnamon and brown sugar in a bowl. Sprinkle this on top of the buttered dough.
  6. Roll the dough lengthwise (tightly), to form a long cylinder.
  7. Cut the cylinder into 4cm pieces (approximately 10 scrolls).
  8. Place scrolls onto a lined baking tray, allowing for room to expand.
  9. Place into the oven and bake for approximately 20 minutes – until golden brown and cooked through.
  10. While the scrolls are baking, boil the caster sugar and water in a pot for 3 mins to form a sugar syrup.
  11. Pour the sugar syrup over the scrolls once they have finished baking.
  12. Serve warm with more Vanilla Bean coconut yoghurt.
  13. Enjoy!

Thanks to Jess over at @chickenthevegan for this yummy baking recipe!

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