Perfect Vegan Cinnamon Buns Food

VEGAN CINNAMON BUNS

Steps:

• Into a small bowl add 1 cup flour and yeast. Stir and set aside.
• To a small pot, add almond milk and teabag. Heat for 5 or so minutes or until warm.
• Into a large bowl whisk together the warm milk tea infusion, brown sugar, egg replacement, salt and melted butter till well combined.
• Into the large bowl add the flour and yeast mixture. Whisk for around 2-3 minutes or until everything is well combined and lots of bubbles have developed. Now stir in the remainder of the flour, slowly, and add more as you need. You want it to be pliable but not too sticky. Knead for 5-10 minutes and add flour to the surface area to make the process easy.
• Grease the sides of a large bowl and add in your dough. Add oil to the top of your dough and place a damp cloth over the top of the bowl. Place in a warm place for around 15-30 minutes.
• While your dough recipes prepare your sticky sauce by adding all your ingredients into a pot and simmer on low heat till completely melted. Whisk/stir constantly to avoid burning. Once ready remove from heat and let it cool. This should only take a few minutes.
• You can now preheat your oven to 350F and grab a baking dish - I used a 16″L x 9″W x 2.50″H.
• Once your sticky sauce has cooled add it to the base of this baking dish and make sure it's spread around evenly.
• Once your dough has risen punch a hole into the middle of the dough (this is very satisfying) and let it rise by double once again.
• Using a rolling pin roll out the dough into a large rectangle, around 20 X 14 X 1 but use whichever dimensions work best for you and your baking dish!
• Once you have flattened the dough, sprinkle with some brown sugar and cinnamon (add as much or as little as you'd like). Roll the dough width-wise, keeping it tight and cut into around 12-14 rolls. Place them onto the sticky sauce and set them aside to rise till doubled in size.
• Once ready, bake for 25-35 minutes.
• To make your icing, simply add your ingredients into a deep bowl and blend using hand mixer for around 1-2 minutes.
• Once your cinnamon buns are ready then spread over the icing and enjoy these babies hot!
• They last for one week in a tightly sealed container, keep at room temperature.

PERFECT VEGAN CINNAMON BUNS

Steps:

• Combine all dough ingredients in a stand mixer with a dough hook attachment. Knead for 6-8 minutes or until the dough is smooth and elastic.
• Coat the dough ball in a light amount of canola oil, place in a large bowl and cover with a damp dish towel. Let the dough ferment at room temperature until doubled in size.
• On a lightly floured surface, roll the dough out into an approx. 19" X 16" rectangle. Spread evenly with 1/4 cup vegan butter or coconut oil, 1 tbsp cinnamon, 1/4 cup coconut or brown sugar, raisins and pecans.
• Starting from the longest edge closest to you, roll the dough away from you (encasing the filling inside.) Place the rolled dough seam side down and cut into 8 equal pieces.
• Line an 8" cast iron skillet or baking pan with parchment paper, spread with a little bit of vegan butter or coconut oil, top with a sprinkle of coconut or brown sugar and some chopped pecans. Place a single cinnamon bun, cut side facing up, into the center of the pan and group the remaining buns around the center one. Cover with plastic wrap and a damp tea towel and refrigerate overnight to rise.
• The next morning, take cinnamon buns out of the fridge and bring them to room temperature. Preheat oven to 300F. Bake cinnamon buns for 35-40 minutes. Important: About 1/3 of the way through cooking, cover them with a layer of aluminum foil to prevent them from getting too brown.
• Combine all ingredients, bring to a simmer in a small saucepan and cook for 5-10 minutes over low heat. Pour immediately over warm cinnamon buns, working some of the pecans and raisins into the crevices on top.
• Combine all ingredients in a high speed blender, blend until smooth and creamy. Add more almond milk to thin if necessary. Drizzle over nearly cool cinnamon buns for the best appearance. (For cashew frosting: Reduce almond milk to 1 tbsp. Do not thin with additional almond milk. Chill before whipping with a whisk and spreading over cooled cinnamon buns.)

VEGAN CINNAMON BUNS

Steps:

• DOUGH:.
• Combine yeast, sugar, and water in a small bowl. Let sit for 10 minutes in a warm place. If your yeast does not bubble, it is dead and the dough will not rise. Throw out the mixture and start again with new yeast. You can mix the dough in a bread machine, mixer with a dough hook, or by hand.
• BREAD MACHINE/MIXER INSTRUCTIONS: Using your breadmachines dough cycle or in your mixers bowl, combine the yeast mixture, nutmeg, salt, and flour. Mix dough until smooth and elastic.
• HAND MIXING INSTRUCTIONS: In a large bowl, combine the yeast mixture with the nutmeg and salt. Add the flour in batches, stirring after each addition, until the mixture forms a cohesive ball of dough (it will pull away from the sides of the bowl). You will need about 3 1/2 cups of flour. Turn out onto a floured counter top and knead until dough is smooth and elastic. This can take up to 15 minutes. Flour your work surface frequently to prevent sticking.
• Spray a large bowl with non-stick spray (or use one tablespoon of oil) and place dough inside. Cover with a clean towel and let rise in a warm area for 1 hour. While the dough is rising, make the filling.
• FILLING: Mix margarine, sugar, cinnamon, maple syrup, vanilla, nuts and/or raisins (if using) in a small bowl until smooth. Refrigerate until ready to use.
• Preheat oven to 350°F.
• Punch dough down and divide into 2 pieces. Put 1 piece of dough back into the bowl and cover to prevent it from drying out. Place 1 piece on a floured work surface. Pat dough into a rectangle. Using a rolling pin, roll out dough into a 9X13 rectangle. Spread half of the filling mixture onto the dough using a spatula, leaving a 2-inch border at the bottom. Start rolling up the dough starting at the top left-most corner and working your way along the length of the dough. Try not to stretch the dough too much when rolling. Continue rolling until you reach the edge of the filling. Moisten the plain strip of dough (below the filling) with water and roll the dough down to seal. Let the roll rest while you finish the second roll.
• With the seam side down, cut each roll into 4 equal pieces. Place, cut side down, in an oiled 9-inch square baking pan or in the middle of a baking sheet lined with parchment. Cover with a towel and let rise for 30 minutes.
• Place rolls in preheated 350 F oven and bake for 15-20 minutes, or until edges are golden brown and filling is bubbling. Let cool in pan for 15 minutes before serving.

AMAZING VEGAN CINNAMON BUNS

Steps:

• Combine tepid water and sugar in small bowl, add yeast and stir. Allow to proof for 10 minutes.
• In bread machine using dough cycle, or in heavy duty mixer with dough hook, combine yeast mixture with flour nutmeg and salt. Mix/knead until smooth and elastic. Transfer to bowl oiled with 1 tablespoons oil, cover with plastic wrap and let rise until double, about 1 hour.
• Mix remaining ingredients in bowl until well blended. Refrigerate.
• Punch down dough and divide into 2 balls. Roll 1 ball into 9x13-inch rectangle. Spread half of filling mixture on dough and roll up. Cut roll into 1 to 1-1/2-inch slices. Place slices into non-stick 8-inch cake pan (put them kinda close together), cover and allow to rise 1/2 hour.
• When risen, bake in preheated 350°F oven for 15 to 20 minutes, or until golden brown.