cinnamon buns
**makes approx 18 buns or two 9” x 9” pans
Ingredients
2 C warm water
2 tsp quick rise yeast
3 C all purpose flour
2 tbsp white sugar
1 tsp vegetable oil
1/2 C vegan butter or margarine
1 1/2 C brown sugar
2 tbsp cinnamon
Icing
1/2 C vegetable shortening
1/2 C vegan butter or margarine
2 C powdered sugar
1 tsp vanilla extract
First step is to make the dough. I use my kitchen aid mixer but you can totally make these without one. Add the warm water, yeast and sugar to a large mixing bowl. Give everything a quick stir and let sit for about 5-10 minutes until it looks frothy and the yeast has come to life.
Add the flour to the yeast mixture and attach the dough hook onto your mixer. I keep the speed at 1-2 for this process and let the dough come together. If you are not using a mixer you can use your hands and knead the dough for about 5 minutes. You may need to add more flour as you want the dough to just pull away from the bowl yet still be a tad sticky.
Once the dough has been kneading for 5 minutes it should be soft and pliable. Remove from the mixing bowl and coat the same bowl with a very thin layer of vegetable oil. Place the dough back in the bowl and cover with plastic wrap and a clean tea towel. This will keep the dough toasty warm so it can rise. Set aside in a warm place for an hour.
To make the icing add all ingredients to a mixing bowl and whip for 2-3 minutes on low with an electric mixer or a strong whisk. When the ingredients have come together and the icing is fluffy you can cover and set aside. This icing is amazing and its totally plant based!
Preheat oven to 350F.
After an hour the dough should have doubled in size. Remove from the bowl and place on a well floured surface. I like to place a layer of parchment down for easy clean up.
Using a rolling pin roll into a large square about a 1/4 inch thick. Melt half the butter and spread an even layer onto the rolled out dough surface. Repeat this step with half your icing. Sprinkle the brown sugar and cinnamon on top in an even layer as well so each bun has a bit of everything.
Starting at one end carefully roll the dough up into a tight log. Using a sharp knife cut the log into separate pieces. You want to try to cut them into uniform sizes so your buns are equal.
Place spiral side up in a parchment lined baking tray or for easy clean up I like to use a foil baking tray. This option is best if you are bringing the buns to a party or giving them away as you don’t need the pan back. You want the buns close to each other but give them a little room to spread out as they bake.
Brush the remaining melted butter on the top of the buns and bake for 45 minutes or until the top is brown and bubbly. You want a bit of a crust on the top but the inside to be soft. Remove from the oven and let sit for 5-10 minutes.
Using a knife or spatula spread the remaining icing on top of the buns. The icing will slowly melt into the buns. Let cool for another 10 minutes.
Serve warm for breakfast or as the perfect late night munchie. These buns keep well in the fridge covered with some plastic wrap for a few days. Warm in the oven for a few minutes or microwave for 15-30 seconds.
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