new, improved recipe for vegan cinnamon buns

 

Here follow the recipe I tried 3 times, but tweaked it since I found the amount of sugar AND syrup absolutely ridiculous.

I also use a convection oven so you might want to tweak the time and heat to suit your own oven.

Vegan Cinnamon Buns

This recipe will make about 24-30 large, moist, moreish cinnamon buns

Recipe:

* 50 g fresh yeast

* 5 dl oat milk

* 150 g room-temperature vegan butter (cut into small cubes)

* ​​1 1/2 dl granulated sugar

* 1 tsp salt

* 2 tsp ground/crushed cardamom

* 15 dl wheat flour

FILLING:

* 250 g room-temperature vegan butter

* ​​2 dl granulated sugar

* 3 tbsp cinnamon

TOPPING:

* Pearl sugar

(Chopped almonds, sunflower seeds can be nice to add)

* 1 dl granulated sugar

* 1 dl water

* Crumble the yeast into a bowl. Warm the milk until lukewarm 37 degrees C and pour it over the yeast. Stir until dissolved.

* Add the butter (cut into pieces), sugar, salt, cardamom, and flour. Knead the dough well by hand or machine for 15 minutes. 

Let the dough rest for 15 minutes under a tea towel.

* Make the filling: Mix together the vegan room temperature cut butter cubes granulated sugar, and cinnamon. Tip the dough out onto a floured surface and roll out into a large rectangle; spread on the filling, and fold in half.

* Cut lengthwise into strips approximately 2 cm wide. Gently stretch the dough strips lengthwise by pulling the ends; twist each strip two and a half times around your index and middle fingers, then cross the end over the bun, tuck it underneath, and secure it.

NB Myself I have still not fully mastered this skill of forming pretty buns, so I simply roll the dough after the filling spread. Then cut the dough into buns.

* Place the buns in a baking pan or on a baking sheet lined with parchment paper. Let them rise for 1 hour, covered with tea towels.

* Boil the granulated sugar and water together to make the sugar syrup, ensuring the sugar has completely dissolved.

* Brush the buns with oat milk and sprinkle with pearl sugar (and possibly almond chops/sunflower seeds). Bake the buns in the middle of the oven at 200-225°C for about 10 minutes.

* Brush the buns with the sugar syrup immediately after removing them from the oven. 

This creates a coating that retains moisture, keeping the buns juicy for longer and giving them a lovely shine.

* If you plan to save the buns for later, I recommend freezing them as soon as they have cooled and reheating them in the microwave when you are ready to eat them

Happy plantbased baking!