I don’t need to convince you that these are worth making. They’re light, fluffy, and moist.
It may look like there are a million steps, but this really is a very straightforward recipe. You prepare the dough, the filling, and the icing. There’s some rising time, so it’s not a super quick task, but there are no complex skills required! Enjoy!
Cinnamon BunsPrint Recipe
- — dough —
- 1 cup unsweetened non-dairy milk
- 3 tbsp Earth Balance (vegan butter)
- 2 1/4 tsp instant yeast
- 1/4 tsp salt
- 1 tbsp sugar
- 3 cups flour
- — filling —
- 4 tbsp Earth Balance (vegan butter)
- 1 tbsp cinnamon
- 3/4 cup brown sugar
- — icing —
- 3 tbsp aquafaba (chickpea brine)
- 2 cups powdered sugar
- 1/2 tsp vanilla
DOUGH: Warm the milk just enough to melt the butter. Too hot and it will kill the yeast, so be careful. Whisk the butter into the milk.
Sprinkle the yeast onto the liquid and let it proof for 10 minutes. It will start to foam slightly. Mix in the sugar and salt.
Using a stand mixer, ddd the flour 1/2 cup at a time. If you add it all at once, the mixture will be too difficult to combine.
If you find that the mixture it too dry, add a 1 tsp of milk to get rid of any dry spots.
On a lightly floured surface, knead the dough by hand for a minute or two. Let rise for 1 hour in a greased bowl.
When the dough has risen, roll it out into a rectangular shape on a well floured surface.
FILLING: While the dough is rising, prepare the filling. Add the sugar and cinnamon to meted butter and mix well.
Spread the filling on the dough so that it is evenly covered.
Roll the dough in a way that you have a longer roll. Slice into even sections, about 1.5 inches tall.
The dough will fill an 8x8 inch pan, but can use smaller or larger if you want. Make sure they are well greased!
Allow the dough some space in between. They don't need to touch.
Preheat oven to 350F. Cover the cinnamon buns with plastic wrap and let rise while the oven preheats.
Bake for 25 minutes on the middle rack, until golden brown.
ICING: While they bake, prepare the icing my mixing the powdered sugar in a half cup at a time. If too dry, add more liquid in just 1/4 tsp amounts, at most.
Ice when the buns have cooled several minutes, but are still warm enough for the icing to coat the buns in a nice even glaze.
If you have extra icing, it keeps very well in the fridge.