I tried these filled with both brown sugar and coconut sugar.
I loved them both equally! Brown sugar offers the familiar molasses
sweetness while the coconut sugar imparts a lovely caramel flavour that is
just a slight updated twist on the original. If you’ve got coconut sugar
on hand, I suggest you give it a shot!
These delicious buns freeze perfectly, just leave them out to
thaw at room temperature or pop them in the microwave for a minute or so to
reheat. It’s been lovely having such a delicious treat tucked away in our
freezer for midnight sweet cravings and afternoon coffee breaks. I hope you
enjoy these delicious cinnamon buns as much as we have!
Ingredients
Dough:
- 2/3 cup warm water
- 1/3 cup + 1 tbsp warm soy or almond milk
- 1/3 cup + 2 tbsp sugar
- 2 3/4 tsp active dry yeast
- ¼ tsp salt
- ¼ cup + 1 tsp coconut oil, melted
- 3 cups + 2 tbsp all-purpose flour
Filling:
- ¼ cup vegan butter or coconut oil (plus extra)
- 1-2 tsp cinnamon
- ¼ cup coconut sugar (or brown sugar) (plus extra)
- 1/3-1/2 cup raisins
- 1/3-1/2 cup pecans, chopped (plus extra)
Pecan Raisin Glaze:
- ¼ cup brown sugar
- 2 tbsp vegan butter or coconut oil
- 2 tbsp pecans (optional)
- ¼ cup soy or almond milk
- Cashew Drizzle
Cashew Drizzle:
- ½ cup raw cashews, soaked
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ¼ cup icing sugar
- 2-4 tbsp almond milk (plus more to thin, as necessary)
Instructions
Cinnamon Buns
- 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.
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full recipe : www.ilovevegan.com
