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Jumbo Fluffy Bakery Style Vegan Cinnamon Buns!
Yeast doughs are never quick but they are easy
So with a few hours on a slow weekend you can make these jumbo fluffy vegan cinnamon buns
For those who like to divide this process into two days for warm fresh baked buns in the morning
Start the dough the night before and then after rolling and cutting the dough into buns, just before the second rise
Set the rolls up on your baking pan, cover loosely and let the dough slow proof in the refrigerator overnight!
In the morning take the pan out of the refrigerator and place in a warm spot to take the chill off the dough and let them continue rising to fluffy & almost doubled in size.
WATCH HOW TO MAKE VEGAN CINNAMON BUNS!
Notes for Success:
Yeast recipes typically do not have a set amount for the flour since so many factors play into making breads & rolls.
It becomes more of a sensory project than following strict measurements since you will rely more on your sight and touch than anything else
Watch the video tutorial for the best tips on what to look for in a dough recipe!
Instead of the traditional sugar icing try the new Shelf Stable Cream Cheese Icing!!
Measure with a scale for best results!
Cinnamon Buns Recipe
Ingredients
For the Bun Dough
- 3 teaspoons Active Dry Yeast 9g
- 1½ cups Plant milk 360ml
- 4-5 cups All Purpose Flour 520g-650g
- 1 teaspoon Salt
- ½ cup Granulated Sugar 100g
- 8 Tbs Soft Vegan Butter 113g
For the Cinnamon Roll Up:
- 3 Tbs Vegan Butter melted 42g
- 6 Tbs Granulated Sugar 75g
- 3 Tbs Brown Sugar 38g
- 2 teaspoons Ground Cinnamon
For the Sugar Glaze:
- 2 cups Confectioners Sugar 240g
- 2 Tbs Plant Milk
Instructions
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Combine the yeast with the room temperature or slightly warmed (110°F) plant milk and a pinch of the sugar.
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If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe. (*if it does not froth, it is good chance your yeast is old and dead and you should buy a fresh package)
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Combine all of the remaining ingredients, including the proven yeast into your work bowl with a dough hook attachment (This entire recipe can also be mixed by hand!)
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Follow along in the video tutorial for mixing this dough.
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Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.
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Meanwhile prepare the cinnamon roll up filling
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Combine cinnamon and both sugars together and then in a small sauce pot melt the vegan butter
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Once the dough has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.
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Roll the dough to approximately 12″ X 20″
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Spread the entire surface with melted vegan butter and then all of the cinnamon sugar mixture spreading evenly over the entire surface of the dough
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Roll up jelly-roll style and then cut into 12 equal portions. (OR the traditional cinnamon sugar mixture below)
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Arrange the buns in a greased 9″ x 13″ baking dish spaced so they are about 1″ apart.
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Cover with a towel and place in a warm, draft free spot to rise again.
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About 1 hour depending on your kitchen conditions.
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Once the buns have risen they will most likely be touching each other or almost touching each other and be soft and airy when you poke them, bake them in a PREHEATED 350° F oven for approximately 30- 35 minutes or until golden brown and center buns are fully baked
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Cool slightly and then ice with sugar glaze by combining the confectioners sugar and plant milk together and whisk smooth
Video
Notes
It becomes more of a sensory project than following strict measurements since you will rely more on your sight and touch than anything else
Watch the video tutorial for the best tips on what to look for in a dough recipe!
Instead of the traditional sugar icing try the new Shelf Stable Cream Cheese Icing!!
Storage As with all yeast pastries cinnamon buns will go stale before they go bad, cover loosely and store at room temperature for up to 3 days
