Cinnamon Buns A Vegan Recipe

§ 11 comments

Cinnamon Buns

This vegan cinnamon bun recipe uses everyday ingredients and can be prepared the night before.

Maybe it’s my prairie upbringing—but I have a little bit of a love affair with flour. From standing in fields of wheat and watching sun filter through golden sheaves, to running across rolled barrels of hay; I think about long summer days, never ending skies, and the yellow colours of Fall every time I run my fingers through the floury clouds of grain on my pastry board. Whether I’m turning out pizza, pastry, or bread, whether it’s buckwheat, spelt, or “white,” I always think about where flour comes from, and can barely choke down my anticipation.

When I close my eyes and think of home, this is what I smell: first flour, then yeast, and finally the sweet smells of sugar, and baking bread. Maybe, on a good day, this inner symphony is joined by gracenotes of cinnamon and vanilla. And mabye it’s because Cinnamon Rolls bring all of these great smells together that I love them so much. Long before I’d bit into a galette des rois, or had an affair with madelines, I gave my heart to a prairie classic, brought over from Northern Europe, and spread all across North America. Simple ingredients, and simple preparation—extraordinary results. Cinnamon Rolls made at home or from the county fair are nothing like their mall food-court or grocery-store brethren—biting into one should be all grain no chaff, all gold and no dross.

Which is why I was, perhaps, a little tough on BabyCakes’ Skinny-Bun in my review earlier this week. Cinnamon Buns are a little bit sacred to me—so much so that I was a little devastated as my own first efforts to come up with a perfect vegan version failed over a decade ago. Years of tinkering later, I’d like to think I cracked it. The key was actually always scaling back: taking away steps, not adding too many things—and most importantly, using quality ingredients. Make these with a fresh, local, organic flour, and they’ll transport you home.

 

350ºF 175ºC Oven

Ingredients


Dough

90 g | 90  ml | 3 oz  lukewarm water
9 g   | 15 ml |1 T  traditional dry yeast
15 g | 15 ml  | 1 T  organic sugar

550 g  | 940 ml | 3 3/4 cups all purpose flour (or 3.5 cups finely ground spelt + 1 T corn starch)

15 g | 15 ml | 1 T  sugar
15 g | 15 ml | 1 T  salt
1 1/3 cups | 330 ml  soy milk
60 ml | 2 oz olive oil (or coconut oil)
(optional ingredient: a few threads saffron)

Cinnamon Spread

110 g | 125 ml | 1/2 cup white or brown sugar
8 g | 15 ml | 1T  cinnamon
60 g | 60 ml | 3 oz vegan margarine

Sticky Caramel

120 g | 185 ml | 3/4 cups brown sugar
15 g | 15 ml |  1 T vegan margarine
55 g | 45 ml | 3 T  maple syrup
slivered almonds to taste
(optional ingredient: 1 vanilla bean)

Makes: 12 Cinnamon Rolls (one 9 by 13″ or 1/4 sheet pan).

Prep work:
Grease, or line a 9 by 13″ (quarter-sheet) pan with parchment paper. Parchment paper is to be preferred.

Dough:
In a non metal vessel, stir sugar into warm but not hot water (40-46ºC or 105-115ºF). Let sit 10 minutes.

While yeast proofs, combine soy milk, olive oil, additional sugar, and salt in a saucepan over the stove. Warm and dissolve all ingredients. To add a depth of flavour, as well as a subtle rich colouring to the dough, you may infuse this mixture with a few threads of saffron.

Sift flour onto pastry board (or into the bowl of your stand mixer, or a large mixing bowl).

Once yeast has proofed, make a well in the flour and add yeast and milk mixtures. The milk mixture should not be more hot than a warm bath, and if you’ve added saffron, strain it out at this stage.

Knead together to form a soft dough. If dough is too wet or sticky, work in additional flour, keeping in mind that additional water absorption will occur as dough rests.

Let rest covered by a moist towel in a warm place or proofing drawer until doubled in volume, approximately 1hr.  A tip: Microwaves make great proofing cabinets, simply boil a cup of water in a ceramic mug, then place dough in with the mug in your microwave.

Cinnamon Spread:

Cream together sugar, cinnamon and margarine. Set aside.

Sticky Caramel:

In a thick bottomed sauce-pan over low-medium heat, melt margarine. Add brown sugar, maple syrup, and optionally the seeds from a single vanilla bean (or a teaspoon of vanilla extract). Stir and warm until ingredients are dissolved—you needn’t boil or take the mixture to a caramel stage as this will occur during baking. Pour mixture into prepared 9 by 13 pan, and sprinkle slivered almonds across surface to your taste.

Assembly:

Sprinkle a small amount of flour onto a pastry-board or clean work surface. Turn out dough onto surface and work gently to deflate. Roll dough into a large rectangle, at least 9 by 12″, and spread cinnamon sugar mixture evenly across the rectangle with a spatula.

 

 

Roll up dough perpendicular to the short side of the rectangle into a long roll.

Once rolled, the roll can be pulled and manipulated slightly to ensure a uniform width across its length.

To portion, score at three even intervals across rolls length. Then score in the middle of these intervals. Then score again.

Cut individual rolls off with a bread-cutting knife, letting the serrations do the work.

Place each roll into the prepared pan (which ought to already have your sticky caramel sauce and nuts at the bottom); four across on the long side, three on the short.

Set pan in a warm area to proof for 20-30 minutes—or cover with plastic wrap and place in fridge if baking the next morning.

Portioning Cinnamon Rolls

 

350ºF or 175ºC for 30-35 minutes, or until golden—keep an eye on them as you don’t want them to over-bake.

Remove from oven and allow to cool slightly, before turning out to serve warm.

Notes and Variations:

It’s possible to fill these rolls with applesauce and cinnamon (or grated apples and cinnamon) to reduce overall fat content.

Granulated sugar in the filling will provide a slightly sweeter overall flavour, but will also heighten the flavour of the cinnamon and maple syrup. A brown sugar filling will have a softer, gooier, and more molasses flavour.

Coconut oil may be substituted straight across for margarine in this recipe, however, it will both increase the fat content slightly, as well as result in a drier product.

Cinnamon Buns

 

 

P.S.  For more cinnamon magic, check out Rodney Grahams contemporary artwork: Coruscating Cinnamon Granules: http://www.youtube.com/watch?v=5a3rt3HnsFs

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§ 11 Responses to Cinnamon Buns A Vegan Recipe"

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  • Craig says:

    I put mine in my firdge to prove(rise), takes an hour or so in there.After i knock it back i shape my buns and put them back in the firdge to rise again, i did this last night so when i got up this morning i pulled them out let them sit for half an hour and then baked, they were delicious!

  • hmmm yummy recipe.i really want to make this recipe please admin share more recipes like this please share soon as possible i can't wait more.

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  • Kate says:

    I would like to prepare and taste this dessert, but I am not sure if I will be able to cook it perfectly. Anyway, I would collect the ingredients and try experimenting with the recipe during leisure.
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  • It looks delicious. I hope to see more materials on the topic. It should be really good for the breakfast, I think.

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