11th November 2016
Best Ever Sticky Cinnamon Buns (Vegan)
I very nearly didn’t post these. As we enter into the colder months sunlight is a rarity, making capturing photographs an absolute nightmare. Black clouds filled the afternoon on the day of baking these and they did the next day too. After hiding them from my housemates for a full 24 hours as I awaited a glimpse of sunlight in order to capture a photo, I knew I couldn’t hide them away for much longer. As the day drew to a close, the sun peaked out for less than 10 minutes which gave me just enough time to take an adequate shot. I couldn’t possibly hide them for another day, so while I am not entirely happy with the above photograph, I couldn’t not share these with you.
This recipe has been adapted from Ruby Tandohs ‘Crumb’. After adapting it many many times (see here for Blueberry, Pistachio and Marzipan Buns) I wondered if it could be made vegan. Luckily the wonderful aqaufaba makes that a possibility so vegans can have perfectly fluffy cinnamon buns and my goodness these really are fluffy, sticky and incredibly moreish. Everyone I have severed these buns too were amazed that they are vegan and you will be too. For an extra sticky filling, partially melt the butter, (not completely) then mix with the sugar. Finally, for extra indulgence, sprinkle the top with pearl sugar.
Ingredients for the buns:
- 500g strong white flour
- 7g instant dried yeast
- 1 tsp salt
- 40g caster sugar
- 200ml dairy free milk (such as almond)
- 6 tbsp aquafaba (liquid from a can of chickpeas)
- 60g softened dairy-free butter (such as flora freedom spread)
Ingredients for the filling:
- 80g dairy-free butter (such as flora freedom spread)
- 80g dark brown sugar
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- Dairy-free milk or dairy-free butter (melted) to glaze
- In a large bowl combine the flour, sugar, salt and yeast
- Gently warm the milk up in a saucepan, it shouldn’t be any warmer than tepid
- Add the milk, aquafaba and butter to the dry ingredients and combine together with your hands
- Knead the dough for up to 10 minutes until elastic smooth and shiny. Don’t add any extra flour to the dough or the surface – use a bench scraper if it’s too sticky, but after being kneaded it will become smooth and easier to handle
- Set the dough aside in the bowl and leave to rise for 1 hour or until doubled in size
- Meanwhile combine the sugar with the spices. Melt the butter until it is very soft, but not completely liquid (about 10 seconds in a microwave). Add to the sugar and spice mix and mix to combine
- Once the dough has doubled in size, turn out onto a lightly floured surface and roll the dough into a rectangle which is 50x30cm long
- Spread the butter mixture over the dough, making sure it reaches right into the edges
- Roll tightly long edge to long edge. Trim the ends then cut into 12 equal peices
- Lay on a large baking tray so they are close but not touching
- Leave to rise for another hour or until they are puffier and touching each other. After 45 minutes, preheat your oven to 170oc.
- After they have risen again, brush the tops with milk or butter then bake in an oven for 25 minutes (after 20 put some foil over the top to stop burning), they are done when they are a golden brown colour.