• christelriekert

Soft and fluffy Vegan Cinnabonbons

These plant based cinnamon buns of your dreams are irresistibly tasty, and trust me when I say you won't want keep your hands off them the second they come out of the oven. They are so soft and fluffy, and loaded with cinnamon goodness.


You can also change up the recipe by adding your fav plant based choc chips to the filling or any other fillings you can think of, the options are endless. My personal favourite flavour addition is cardamon and orange zest!


Ingredients:


Dough

2 & 1/2 tsp instant dry yeast

3 cups white bread flour (I recommend a good quality stone ground flour)

1/4 cup coconut blossom sugar

1 cup (250ml) coconut milk at 30 deg Celsius (or any plant based milk)

3 tbsp coconut oil, melted

Filling

2 tbsp coconut oil, melted

1 tsp cinnamon

1/4 cup coconut blossom sugar

1/4 cup pecan nuts (optional)


Glaze

1/2 cup icing sugar

1/4 cup coconut milk

1 lemon zest

1 tsp vanilla paste

cinnamon to taste


Method:


  • In a bowl combine the flour and coconut blossom sugar.

  • Separately combine the yeast, coconut milk and coconut oil.

  • Slowly add the liquid mixture to the dry mixture, mixing between each addition. Add just enough till a the mixture comes together to form a dough.

  • Remove the dough from the bowl and placed on a lightly floured surface.

  • Knead the dough until smooth and elastic. Approximately 6 min.

  • Keep hands lightly oiled to prevent dough from sticking.

  • Place dough in a slightly oiled bowl and allow to proof for 1 hour or until the dough has doubled in size.

  • Pre-heat the oven to 180 degrees Celsius

  • Mix all the filling ingredients together in a bowl.

  • Once the dough has proofed remove the dough from the bowl onto a lightly floured surface.

  • Press the dough into a rectangular shape and roll it out with a rolling pin into a 30cm x 50cm rectangular sheet. (aprox)

  • Brush the sheet with melted coconut oil. Then sprinkle the filling mixture evenly across the sheet, leaving a 1cm boarder at the top 50cm side of the sheet.

  • Starting from the 50cm opposite to the boarder, roll up the dough firmly to form a long roll.

  • Divide and cut the roll into 16 even slices. Lay the buns into a deep baking tray or Pyrex dish spacing them out with a +-1 cm gap between each bun. Allow to prof in a warm place until it has doubled in size.

  • `Place in the oven and bake for 30min or until golden brown.

  • Combine all the glaze ingredients together in a bowl and whisk/beat until smooth silky.

  • Once the buns have cooled slightly drizzle the glaze over each one and enjoy slightly warm.