Perfect Vegan Cinnamon Buns

• Vegan

• Produce

  • 1/3 cup Raisins

• Refrigerated

  • 2 tbsp Almond milk
  • 2/3 cup Soy or almond milk

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 2 3/4 tsp Active dry yeast
  • 3 1/8 cups All-purpose flour
  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/4 cup Coconut sugar
  • 1/4 cup Icing sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/3 cup Coconut oil
  • 3/8 cup Vegan butter or coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 1/2 cup Pecan

• Liquids

  • 2/3 cup Water

Found on ilovevegan.com

Description

Ingredients

• ⅔ cup warm water
• ⅓ cup + 1 tbsp warm soy or almond milk
• ⅓ cup + 2 tbsp sugar
• 2¾ tsp active dry yeast
• ¼ tsp salt
• ¼ cup + 1 tsp coconut oil, melted
• 3 cups + 2 tbsp all-purpose flour
• ¼ cup vegan butter or coconut oil (plus extra)
• 1-2 tsp cinnamon
• ¼ cup coconut sugar (or brown sugar) (plus extra)
• ⅓-1/2 cup raisins
• ⅓-1/2 cup pecans, chopped (plus extra)
• ¼ cup brown sugar
• 2 tbsp vegan butter or coconut oil
• 2 tbsp pecans (optional)
• ¼ cup soy or almond milk
• 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)

Directions

• 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.
• On a lightly floured surface, roll the dough out into an approx. 19 X 16 rectangle. Spread evenly with ¼ cup vegan butter or coconut oil, 1 tbsp cinnamon, ¼ cup coconut or brown sugar, raisins and pecans.
• Starting from the longest edge closest to you, roll the dough away from you (encasing the filling inside.) Place the rolled dough seam side down and cut into 8 equal pieces.
• Line an 8 cast iron skillet or baking pan with parchment paper, spread with a little bit of vegan butter or coconut oil, top with a sprinkle of coconut or brown sugar and some chopped pecans. Place a single cinnamon bun, cut side facing up, into the center of the pan and group the remaining buns around the center one. Cover with plastic wrap and a damp tea towel and refrigerate overnight to rise.
• The next morning, take cinnamon buns out of the fridge and bring them to room temperature. Preheat oven to 300F. Bake cinnamon buns for 35-40 minutes. Important: About ⅓ of the way through cooking, cover them with a layer of aluminum foil to prevent them from getting too brown.
• Combine all ingredients, bring to a simmer in a small saucepan and cook for 5-10 minutes over low heat. Pour immediately over warm cinnamon buns, working some of the pecans and raisins into the crevices on top.
• Combine all ingredients in a high speed blender, blend until smooth and creamy. Add more almond milk to thin if necessary. Drizzle over nearly cool cinnamon buns for the best appearance. (For cashew frosting: Reduce almond milk to 1 tbsp. Do not thin with additional almond milk. Chill before whipping with a whisk and spreading over cooled cinnamon buns.)