Big and Fluffy Vegan Cinnamon Buns

Thursday, July 30, 2020

Fluffy Vegan Cinnamon Bun

This picture makes me so happy. We have conquered our fears of yeast and cannot be stopped from making all the yeasted things. Before we frequented Pinterest or Foodgawker, Caitlin and I would find and save pictures on We Heart It. I remember saving (or rather hearting) so many pictures of dessert, most memorably amazing looking cinnamon buns/rolls. These pictures look even better than the pictures we saved. We have made our 2011 selves very proud.

Our fears of using yeast stemmed from always accidentally killing it...and not in the good way.


Fluffy Vegan Cinnamon BunFluffy Vegan Cinnamon Bun

Can we just take a moment to appreciate the pure and utter beauty of a cinnamon bun? 

In the words of Juno Birch: absolutely stunning.

Fluffy Vegan Cinnamon Buns in a square pan

Alright, alright. We may have overcrowded our little dough gems but it definitely didn't affect the taste or the baking time. We do, however, suggest using a 9x9 pan to give your buns a little more room, if you can. But if you only have a 8x8, everything will work out fine.

If you too are afraid of yeast, we are here to say it is possible to make something with yeast that is fluffy and magical. Have faith in yourself and the yeast.

Fluffy Vegan Cinnamon Bun

Big and Fluffy Vegan Cinnamon Buns

Ingredients

Dough:
3 tbsp vegan butter
2 1/4 tsp dry active yeast
1 cup unsweetened original oat milk
1 tbsp white sugar
1/4 tsp salt
380 g of flour, plus extra for dusting

Cinnamon Sugar Paste:
2.5 oz vegan butter, softened
4 oz of brown sugar
1 tsp of cinnamon ground

Icing:
2 cups powdered sugar
1-2 tbsp vanilla soy milk (or however much is necessary to get the consistency you like)

Directions

In a large saucepan heat the milk and butter together until warm and the butter is melted, but never boiling. Let it cool to around 110 F or 43 C, like warm bath water.

Transfer the mixture to a large mixing bowl, we like to make sure it isn't cold by either putting it in the sun or near a warm air vent. Sprinkle on the yeast and wait 10 minutes for it to activate. Next, sprinkle in the sugar and salt and gently stir.

Stir in 1/2 cup of flour at a time until it is too difficult to stir, then transfer to a clean, lightly floured surface and knead for a minute to form a loose ball. Rinse out your large bowl and lightly grease with oil or butter. Tuck your dough ball into the bowl and cover with a clean cloth. Place your bowl in a warm place for about an hour until doubled in size.

Create your paste, which will be the cinnamon bun filling. Combine butter, brown sugar, and cinnamon into a paste, making sure everything is well-blended.

When the dough has doubled, turn it out onto a lightly floured surface and roll into a large rectangle. Make sure the dough is no thicker than 1/4 inch. Spread on the paste, making sure to cover the entire surface of the dough.

At the long end, tightly roll the dough into a log. Once your log is formed, cut into 10 even pieces. We used a knife but you can use string if you wanna get fancy.

Carefully place the rolls into a 9x9 inch square pan. Cover once again with the cloth and let sit on top of the oven while it preheats to 350 F. 

When the oven is ready, place the buns in the oven and bake for 25-30 minutes. Let cool for a bit and ice it up.

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