Tuesday, January 31, 2012
Yeast Free Vegan Cinnamon Buns
These bad boys are really YUMMY. And super simple. I think I might be in trouble because they took so little time to whip up and were awesome. Normally I make a biscuit dough base cinnamon bun that comes from Get it Ripe. They are delicious but the dough can be a bit finicky.
Smith & Ratliff (Go check them out- the photo's are stunning). It was pretty easy to turn them into vegan cinnamon buns.
They rolled out beautifully and cooked up really well. Soft and pillowy with lots of cinnamon sugar flavour. (Yikes - I am in trouble!).
Vegan Cinnamon Buns
Adapted from Smith & Ratliff
For the dough:
2 3⁄4 c. all-purpose flour
2 tbsp. sugar
1 1⁄4 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 tsp. salt
1 1⁄4 c. "buttermilk" (Mix 1 Tbsp vinegar with just less than 1 1/4 cup of soy milk. Let sit for 5 minutes)
6 tbsp. melted vegan margarine
For the filling:
2 tbsp. melted vegan margarine
2 tbsp. sugar
1 tbsp. cinnamon
For the glaze (Optional)
2 tbsp. water
3/4 to 1 c. powdered sugar
First, make your "buttermilk". Measure 1 Tbsp of white or apple cider vinegar into a 2 cup measuring cup. Fill the measuring cup to 1 1/4 cups with soy milk. Let sit for 5 minutes.
Mix all of dry ingredients together in a large bowl, then add in the melted margarine and the "buttermilk".
Kneading it for a few minutes, it should become a bit smooth and more elastic than wet. If it still seems wet, go ahead and add some more flour.
Once it’s a bit neater, roll it out into a roughly 12″ x 9″ rectangle, about a 1/2″ thick. It doesn’t need to be perfect. After that, top the dough rectangle with melted margarine and your mixture of cinnamon and sugar and roll it up.
Cut the roll into 8 pieces. (Smith and Ratliff had a great tip which was to use some dental floss to cut the rolls. Just wrap it around the roll and pull the two ends across and it will cut the rolls very nice and neatly.)
Put your perfectly-cut rolls in a greased baking pan and bake at 425 degrees for about 15 - 17 minutes.
While they’re in the oven, you can mix your glaze with however much powdered sugar you want, thinned with just a bit of water. Pour it over the rolls while they’re fresh out of the oven, so it gives them a nice caramelized layer and absorbs into the roll. (I didn't use the glaze and the rolls were still delicious, up to you if you want!)