|Kowa-BUN-ga! Vegan cinnamon buns|
|Cinnamon buns are a delicious holiday breakfast with coffee or tea|
|Extreme close-up of gooey cinnamon center|
Cinnamon buns are not exactly health food; they're a special, once-in-a-while treat. But some folks regularly indulge in the fast-food variety. Let's do a little nutrition comparison, keeping in mind that I used full-fat coconut milk. If you use soy, rice or almond milk, your counts will likely be even lower.
|Dynise's Cinnamon Buns||Cinnabon Classic Bun|
|225 calories||880 calories|
|9.5 grams fat||36 grams fat|
|199 mg sodium*||830 mg sodium|
|0 mg cholesterol||20 mg cholesterol|
* Lower the sodium by reducing or even omitting the salt.
|Exercising self control as I photographed these was a definite challenge.|
Weekend Cinnamon Buns
- 1 tsp yeast
- 1 1/2 tsp sugar
- 1/4 cup water, warm to the wrist
- 1 3/4 cup flour
- 1 heaping T soy flour [Optional, but it gives extra lift to the dough]
- 3/4 cup room-temperature non-dairymilk [I used full-fat coconut milk, included in the nutrition calculation]
- 1 tsp vanilla
- 1 T softened Earth Balance or vegan margarine
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 2 T plus 1 T softened Earth Balance or vegan margarine
- 1/2 cup brown sugar, packed
- 1 1/2 tsp cinnamon
- 1/2 cup chocolate chips, nuts or raisins [Optional]
- 1 cup powdered sugar
- 1 tsp vanilla
- About 1/4 cup non-dairy milk
- Pinch salt
Makes 8 cinnamon buns
In a small bowl, mix together sugar, yeast and water. Water should be warm to the wrist -- too hot and it will kill the yeast, too cold and it won't "wake up." Let it sit for about 5 minutes until it starts to foam.
Meanwhile, in a large bowl, mix together remaining ingredients. [I use my KitchenAid mixer with a dough hook]. Add the foamy yeast mixture and knead until smooth, about 5 minutes.
Gather dough into a ball, cover with foil or a tea towel and place somewhere warm. [I used my new oven's proofing function. What a cool feature!]
|After rising. It's magic!|
Let rise until doubled, about 1 hour. Meanwhile, in a small bowl, combine 2 T Earth Balance, 1/2 cup brown sugar, cinnamon and pinch of salt. Set aside.
Turn out dough onto lightly floured surface. [I use my ruled-edged silpat] Shape/roll into a 6 x 14-inch rectangle. Spread with remaining 1 T of Earth Balance then spread cinnamon-brown sugar mixture on top. If using nuts, chocolate chips or raisins, scatter them atop cinnamon mixture.
Roll rectangle into a log.
Using a serrated knife, gently cut in half, and then cut each half into 4 pieces. Careful not to squish your buns.
Place these, evenly separated, in a 9-inch round cake or square 9 x 9-inch pan.
Cover, and again, let rise in a warm place until doubled and puffy, about 1 hour.
Preheat oven to 350 degrees. Bake buns for 25-30 minutes or until golden. Let them cool for about 10 minutes before icing them.
While the cinnamon buns bake, combine icing ingredients in a small bowl – add more liquid if you prefer a thinner glaze. Ice buns, and serve warm.