Vegan Cinnamon Buns!
Here comes Vegan cinnamon buns!
Ok so, when Lucas started baking these babies the whole house smelt of freshly baked cinnamon buns. We all floated downstairs and engorged ourselves w multitudes of these heavenly treats! This recipe is loads of fun to bake!
- 1 cup warm to hot water
(not boiling, not too hot to put your finger in)
- 4 teaspoons of instant dry yeast
- 1 teaspoon raw sugar
- 2 cups icing sugar
-1/4 teaspoon salt
- tablespoons vanilla extract
-4 tablespoons rice milk
- 1 ¼ cup rice milk (or any vegan milk you like)
- 2/3 cup vegan margarine (melted)
- 2/3 cup raw sugar
- 2 teaspoons salt
- 2 teaspoons egg replacer (any brand will do!)
- 6 cups all-purpose flour
- ¾ cup of vegan margarine
- 1 ½ cup brown sugar
- 4 tablespoons ground cinnamon
- 2 tablespoons cocoa powder
- ½ teaspoon corn starch/cornflour
- 2 cups of chopped pecans or walnuts
Prove your yeast mixture.
Check to see if your yeast mixture that you bought is working. You do this by combining 4 teaspoons of dry yeast into 1 cup of warm water. Then add a teaspoon of sugar and mix it up until everything is dissolved.
Keep your bowl of yeast in a warm place while you prepare your other ingredients.
Prepare your dough.
Take a saucepan and add all of the ingredients to make the dough, except for the flour and heat it on low for 5 minutes until everything is dissolved, (but you don’t want it so hot that you can’t put your finger in it, this is purely to dissolve the ingredients and melt the margarine and sugar together).
Making the dough.
Add 5 cups of sifted flour into a large mixing bowl; leave the other cup to the side for now. Once you have your flour in the bowl and your mixture in the saucepan is melted, check out how your yeast mixture is doing. You should see foam and bubbles forming on top of the yeast mixture, which means it’s ready to go and your yeast is working well.
Add this yeast mixture to the ingredients you have in the saucepan and whisk until everything is combined. You want to make sure the yeast is combined well in the mixture before you add it to the flour.
Now, the fun part starts.
Pour the wet ingredients from the saucepan into the bowl of flour, mix very well with a wooden spoon until everything is combined.
Next, sprinkle some flour on a flat, smooth and clean surface.
Scrape out your dough with the wooden spoon and pile it up into a ball and it should be a little bit sticky at this stage, so you want to sprinkle the last cup of flour onto the ball of your dough. Start kneading it into your dough for about 5-10 minutes, until it’s slightly sticky to touch but it doesn’t stick to your skin.
You don’t want to add all the flour at once and for it to be a drier dough ball; you want it soft and slightly tacky so it’s easier to work with.
Clean your bowl out that you had your flour in and coat the bowl with vegan margarine.
Then add your dough ball to the bowl and cover with shrink wrap and let it sit in a warm place for 2-3 hours.
You can turn your oven on low for 5 minutes and then turn your oven off and then stick the bowl in the oven for an hour or so to let it warm and rise like a very warm day, or you can turn the heater on.
Once the dough has risen, you can check to see if it’s ready by pushing on of your fingers into the dough and if it doesn’t bounce back then it is ready!
If it’s ready, you just fold it out onto a lightly dusted surface and spread out the dough with a rolling pin into a big giant rectangle until the dough is about a ¼ of an inch thick.
Take a handful of vegan margarine and start to spread it around the whole dough area with a thin layer of vegan margarine with your fingers. Then you wanna wash your hands off, you can try using a spatula but it’s not going to be as easy as using your hands.
Then you want to combine all your dry ingredients (except the nuts) into a bowl and cover the whole entire layer of dough with this mixture so that it reaches all the edges. Now sprinkle your nuts across the dough evenly.
Rolling your dough. Watch video for technique.
Leave your rolled dough aside for a moment and coat bottom of your baking pan with vegan margarine. Then sprinkle with more cinnamon sugar filling as much as you like.
Now to cut up your cinnamon buns. Use some dental floss and cut the cinnamon rolls neatly about every two inches. Watch video for technique. Place into buttered up pans and then pop them in the oven!
Now to make the vanilla glaze! Combine all ingredients and mix of med speed for just under a minute till it’s all combined, then once the buns are cooled- put in a squeezy bottle or dip a fork in the mix and drizzle the glaze onto the buns.
Bake on 170 degrees Celsius (325 Fahrenheit) for 35-40 min.