Vegan Cinnamon Buns Recipes

THE WORLD'S EASIEST CINNAMON ROLLS

Steps:

• DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
• Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
• Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
• FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.
• TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
• Optional: Frost with dairy-free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
• Best when fresh, though they will keep covered at room temperature for ~2-3 days.
• FREEZING: You can make the rolls up to the point of putting in a baking dish (step 5), and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.

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.

THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously rub two disposable foil pie pans with vegan butter.
• In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
• Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 350˚F (180˚C).
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• Spread the softened vegan butter evenly over the dough.
• Sprinkle evenly with brown sugar and cinnamon.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
• Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
• Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

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 ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan.
• Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm.
• Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup.
• Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together.
• Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes.
• Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil.
• Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up.
• Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth.
• Bake until rolls are golden brown, about 30 minutes.

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.

OVERNIGHT VEGAN CINNAMON ROLLS

Steps:

• Combine almond milk and margarine for dough in a large microwave-safe bowl; microwave on high power for 1 1/2 minutes.
• Combine water and egg replacer in a bowl; mix well. Let sit for 1 minute to thicken.
• Meanwhile, add sugar and yeast to the warm milk mixture and stir to combine. Mix in egg substitute. Add 3 cups flour and salt; mix with your hands until well combined. Add more flour (up to 1 cup) and knead until dough is no longer sticky. Cover bowl with a towel and let rest in a warm place for 1 hour.
• Punch down dough and roll on a lightly floured surface into a 12x16-inch rectangle.
• Spread melted margarine over the dough and sprinkle with sugar and cinnamon; smooth filling ingredients with a spoon. Starting at the long edge, roll dough into a log and cut into 12 rolls. (For bigger rolls, roll from the short edge.) Place rolls in a greased pan, cover with plastic wrap, and refrigerate for 8 hours to overnight.
• Remove rolls from the refrigerator, uncover, and allow to warm for 30 to 60 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown, about 30 minutes.
• When rolls are almost finished, mix confectioners' sugar, water, and vanilla for glaze in a bowl. Spread on warm rolls.