TodayI baked the delicious cinnamon b uns for the second time and asked myself again the question if cinnamon buns have to look perfect? Actually, yes, especially if they are made in a large bakery. Mine, on the other hand, look more like a modern work of art and they are nowhere near perfect. However, they taste PERFECT, I can promise you that.
vegan cinnamon buns – A dream
Complicated? Time-consuming? Difficult? Missing, because this Recipe always succeeds. Ok, as long as you follow the basic rules of baking and treat the yeast well. She doesn’t like it too cold or too warm, nor does she like to stand in drafts. Lukewarm next to the oven and the dough thrives just gorgeous.
I don’t know about you, but Cinnamon Buns are for me an absolute soul candy. Together with a hot chocolate immediately comes to me the inner image of a cozy afternoon, the snow trickles and I sit by a fireplace watching the snowflakes.
The beauty is that you don’t need a lot of time, skill, or unusual ingredients to make these cinnamon buns. Can we finally get started? I would say: YES!
- 7 ingredients
- No complicated steps
- Quick and easy, no frills
Are you ready to recreate the easiest, tastiest, fluffiest, most amazing cinnamon buns? They are:
Let’s go with these incredibly delicious vegan cinnamon buns, I hope you enjoy baking them and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
The simplest vegan cinnamon buns
FOR THE YEAST DOUGH:
- FOR THE yeast dough, in a small saucepan, slowly melt butter over low heat. DO NOT LET IT GET TOO HOT BEFORE MIXING. As soon as the butter begins to melt, remove from heat.42 g vegan butter
- Place dry yeast in a large bowl (or mixer bowl of food processor). Add the liquid butter and almond milk. Stir with a wooden spoon until the yeast has dissolved. Add 1 tablespoon sugar and salt and continue stirring briefly.2 ¼ tbspn Dry yeast, 42 g vegan butter, 240 ml Almond milk or another vegetable milk
- If using a food processor, add 3 cups of flour to the bowl and process with the dough hook, gently at first, then on high speed until smooth. If working with hands, gradually add ½ – 1 cup flour and stir with a wooden spoon until a loose dough is formed. Dust the work surface with flour and knead the dough for about 1 minute until it has a nice, smooth surface. Possibly a little milk (if the dough is too dry) or flour (if the dough is too liquid. With the food processor, kneading by hand is not necessary.410 g fine, 12 g Raw cane sugar, ¼ tbspn Salt
- Dust bowl with flour and put dough back in (just leave food processor in bowl). Cover with a kitchen towel and place in a warm (not hot!) place, without drafts. Let rise for 1 hour.
- After the baking time is over, preheat oven to 175 degrees. Grease 20x20cm baking pan and dust with flour.
- Dust the work surface with flour and briefly knead the dough again. Roll out square. FOR THE FILLING brush with melted butter. Then dust with raw cane sugar and cinnamon.42 g vegan butter, 50 g Raw cane sugar, 2 tbspn Cinnamon
- Now roll up the dough. To do this, start at one end and roll up the entire length until you have a large, even roll. Using a knife or thread, cut into pieces about 5 cm wide and place in baking dish with cut edge facing up.
- Once all pieces are evenly distributed in the baking dish, optionally brush with more melted butter and place in the oven. Bake for 25-30 minutes, until the surface of the cinnamon buns are golden brown and crispy.
- Let cool for a few minutes and in the meantime (optional) prepare the frosting.
- Place powdered sugar and plant milk in a bowl and gently mix with a spoon until an even smooth glaze is formed. If too dry, very carefully pour sips way vegetable milk.112 g Powdered sugar, 15 ml Almond milk
- Spread frosting over cinnamon buns, serve and enjoy!