How toVegan Cinnabuns
20 steps
What you’ll need
I Can’t Believe It’s Not Butter, Vegan Version
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White Sugar
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3 cups
All-Purpose Flour
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3 Tbsp
Pure Maple Syrup
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1/2 tsp
Vanilla Extract
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1 cup
Raw Cashews
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Sea Salt
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1 heaping Tbsp
Ground Cinnamon
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1 cup
Powdered Sugar
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Brown Sugar
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Almond Milk (use your favorite brand)
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1 Tbsp
Lemon Juice (fresh squeezed)
2 1/4 tsp
Yeast (quick rising)
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Heat 1 cup of almond milk to 110F, measure with thermometer. Add 2 1/4 tsp yeast and 3 Tbsp sugar.
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Let this mixture sit for 15 minutes, it should double in volume.
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Add 3 Tbsp softened vegan butter (heat gently) and 1/4 tsp sea salt to the mixture.
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Add 3 cups of all purpose flour to the mixture to begin forming the dough. Add flour in two steps.
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Stir until balls of dough begin to form, then begin kneading.
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Knead until you have a uniform ball of dough. Do not knead for any additional time.
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Cover with lid, cling wrap, or damp kitchen towel and let sit for 45 minutes to rise.
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Dough should double in size.
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Squish the air out of the dough.
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Dust the dough and your work surface with flour. Roll dough into a 1/2 inch thick rectangle.
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Spread a thin layer of butter evenly across dough. Do not add butter to the top inch of dough.
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Sprinkle a heaping Tbsp of cinnamon and an even layer of brown sugar (1/3 - 1/2 cup) on the dough.
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Roll the dough by moving side to side. At the end, wet your fingers and pinch to seal the roll.
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Gently slice into 2 inch pieces with a serrated knife.
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Place rolls into baking pan with about an inch of space in between them. Preheat oven to 375F.
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Add 1/3 cup butter, 1/2 cup brown sugar, and 3 Tbsp syrup to a pan on low heat, stir until combined.
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Pick up each roll to allow some of the sauce to get under each roll. Bake for 14 minutes at 375F.
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1 cup raw cashews, 1 cup powdered sugar 1 Tbsp fresh lemon juice, 1/2 tsp vanilla, and almond milk.
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Blend until smooth (add almond milk until proper consistency is reached). Pour over rolls.
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Note: If you have a lower powered blender, you will need to soak the cashews overnight to soften.
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