Breakfasts

Cinnamon Buns

Vegan cinnamon bun drizzled with icing on a blue and gold floral plate with a yellow and white mug behind.

Ingredients

  • 2 cups of vegan milk (I use oat milk)
  • 1/2 cup white sugar
  • 2 5g packets of instant yeast
  • 1/2 cup melted vegan butter (I melt the hard block rather than spread)
  • 1/2 teaspoon salt
  • 5 cups plain flour
  • 90g softened vegan spread
  • 1/2 cup brown sugar
  • 2 tablespoons of ground cinnamon
  • A little extra flour for dusting the worktop

Method

  • Heat the milk to warm either in the microwave or on the stove and then add in the white sugar and yeast.
  • Leave this mix for 10 minutes to froth up and get active!
  • In a large bowl add your flour and salt then pour in the yeast mix and your melted butter.
  • Stir the mix, it will be very sticky!
  • Lightly dust your work top and scrap out the dough. Kneed the dough so it is smooth, it will come together but be a little sticky still don’t panic!
  • Pop your dough back in the bowl and cover with a tea towel. It now needs to prove. I like to prove it by heating up my oven then turning it off and leaving the bowl in the oven with the door open. If I haven’t used my oven I also pop it in the airing cupboard as we have a hot water tank that is always warm! Just pop it somewhere warm for an hour until it has doubled in size!
  • Once the dough has doubled you need to knock it back. Tip it out on to a floured work surface and start to roll it out in to a large rectangle.
  • It should be about 1cm thick once rolled out.
  • In a small bowl mix the brown sugar, spread and cinnamon together.
  • Spread the mix onto the rolled out dough leaving 1 edge with a inch gap.
  • Once the dough is evenly covered you are going to roll it up. Roll from the cinnamon edge towards the inch gap.
  • Now you can slice your buns! I like to cut them about 1inch thick.
  • Grease a backing tin, it needs to have sides.
  • Lay the buns into the tin with some space between then – about 2cm. (You might need 2 tins depending on their size)
  • Cover the buns and leave them to prove for another hour in a warm place. At this stage you can clingfilm and pop in the fridge to cook fresh the next morning. If you do this take them out of the fridge an hour before you want to cook them.
  • Heat your oven to gas mark 5 or 180c
  • Once your buns have proved pop them in the oven for 20-25 minutes until they are fluffy, golden brown and cooked. Depending on how thick you cut them the cooking time will vary slightly.
  • If you want to drizzle with icing mix 1 cup of icing sugar with some oat milk (add a little at a time to make a runny paste)
  • Drizzle and enjoy!!

Tips and Cheats

You can make these buns the night before and then take out and cook the next morning, They make the house smell amazing and I struggle to eat just one! I tend to make a batch for Sunday brunch and then store them in a tin for the week, the children heat then up each morning for a quick breakfast! I only ice the ones we are going to eat which makes for better storage! Enjoy!

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