AUTOPLAY
Vegan Cinnabuns
20 steps
Hello!
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.
1. Heat 1 cup of almond milk to 110F, measure with thermometer. Add 2 1/4 tsp yeast and 3 Tbsp sugar.
1
Let this mixture sit for 15 minutes, it should double in volume.
2. Let this mixture sit for 15 minutes, it should double in volume.
2
Add 3 Tbsp softened vegan butter (heat gently) and 1/4 tsp sea salt to the mixture.
3. Add 3 Tbsp softened vegan butter (heat gently) and 1/4 tsp sea salt to the mixture.
3
Add 3 cups of all purpose flour to the mixture to begin forming the dough. Add flour in two steps.
4. Add 3 cups of all purpose flour to the mixture to begin forming the dough. Add flour in two steps.
4
Stir until balls of dough begin to form, then begin kneading.
5. Stir until balls of dough begin to form, then begin kneading.
5
Knead until you have a uniform ball of dough. Do not knead for any additional time.
6. Knead until you have a uniform ball of dough. Do not knead for any additional time.
6
Cover with lid, cling wrap, or damp kitchen towel and let sit for 45 minutes to rise.
7. Cover with lid, cling wrap, or damp kitchen towel and let sit for 45 minutes to rise.
7
Dough should double in size.
8. Dough should double in size.
8
Squish the air out of the dough.
9. Squish the air out of the dough.
9
Dust the dough and your work surface with flour. Roll dough into a 1/2 inch thick rectangle.
10. Dust the dough and your work surface with flour. Roll dough into a 1/2 inch thick rectangle.
10
Spread a thin layer of butter evenly across dough. Do not add butter to the top inch of dough.
11. Spread a thin layer of butter evenly across dough. Do not add butter to the top inch of dough.
11
Sprinkle a heaping Tbsp of cinnamon and an even layer of brown sugar (1/3 - 1/2 cup) on the dough.
12. Sprinkle a heaping Tbsp of cinnamon and an even layer of brown sugar (1/3 - 1/2 cup) on the dough.
12
Roll the dough by moving side to side. At the end, wet your fingers and pinch to seal the roll.
13. Roll the dough by moving side to side. At the end, wet your fingers and pinch to seal the roll.
13
Gently slice into 2 inch pieces with a serrated knife.
14. Gently slice into 2 inch pieces with a serrated knife.
14
Place rolls into baking pan with about an inch of space in between them. Preheat oven to 375F.
15. Place rolls into baking pan with about an inch of space in between them. Preheat oven to 375F.
15
Add 1/3 cup butter, 1/2 cup brown sugar, and 3 Tbsp syrup to a pan on low heat, stir until combined.
16. Add 1/3 cup butter, 1/2 cup brown sugar, and 3 Tbsp syrup to a pan on low heat, stir until combined.
16
Pick up each roll to allow some of the sauce to get under each roll. Bake for 14 minutes at 375F.
17. 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.
18. 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.
19. 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.
20. Note: If you have a lower powered blender, you will need to soak the cashews overnight to soften.
20
Thanks!