This month for the Secret Recipe Club, we were assigned the blog We Heart Vegan. Not a bad assignment for a vegetarian and a carnivore who will try anything! We Heart Vegan blog is full of delicious vegan recipes – we both agreed on that! The only problem was that most of the recipes call for ingredients that we don’t regularly have in our kitchen pantries. Carrot Blueberry Muffins sound hearty and delicious, but we don’t have hemp seeds, flax, or buckwheat flour. I was tempted to go buy all of these ingredients for vegan baked goods, but instead I opted for a little digging around the blog and found a recipe that was easier based on my pantry stock.
I decided on Golden Cinnamon Buns. This recipe looked simple, quick, and sweet enough to fit right into my schedule. When you read this, I’ll have spent the weekend in Maine with my cousins and can promise you we enjoyed these cinnamon buns.
Cinnamon Buns, adapted from We Heart Vegan, adapted from Joyful Baker adapted from Here in America’s Test Kitchen.
I adapted the recipe to use what I had on hand and therefore these buns are not vegan.
Ingredients for Dough
2 1/2 cups all purpose flour
2 T sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (I may have doubled or tripled this amount)
1/2 tsp salt
1 1/3 T white vinegar + enough almond milk ( I used unsweetened vanilla) to make 1 1/4 cups, combined and sat for 5-10 minutes
2 T butter melted, and 2 T butter softened
Ingredients for Filling
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp cinnamon (I used 1-2 T cinnamon)
sprinkle of salt
Directions
1. Preheat oven to 425 F
2. Line baking sheet with parchment paper
3. Whisk dry bun ingredients together in a large bowl. Make a well in the center.
4. After you’ve let the vinegar and almond milk sit for 5-10 minutes, stir in melted butter.
5. Pour liquid ingredients into well in center of dry ingredients and mix until dough forms
6. Turn dough onto lightly floured surface and knead a few times.
7. Use a rolling pin to roll dough out to a large rectangle (12 x 9 but I didn’t measure)
8. Spread 2 T butter over dough
9. Mix filling ingredients together and spread evenly over butter dough.
10. Starting at one end of the rectangle, begin rolling slowly, evenly, and tightly. The dough is very stick so add flour as to your hands and working surface as needed.
11. Slice roll into as many slices as you see fit. I got 8 thick slices.
12. Nuzzle slices together on baking sheet and bake in oven for 20-25 minutes.
The recipe called for a Golden Syrup, but I made a glaze instead. I mixed 1 cup of confectioners sugar with 3 T hot water and 1 tsp. vanilla. I poured the glaze over the hot buns.
These buns took about an hour to make. The hardest part is rolling out the sticky dough and then rolling the sugared dough into a log, but it wasn’t that hard that I wouldn’t do it again. The dough is more bready than flaky and the filling is perfectly sweet and cinnamony. I plan on making these buns again the next time I host a brunch. Thanks for a great recipe, We Heart Vegan!
9 Comments
These look absolutely amazing! Way to find a recipe where you did not have to run to the store. Great SRC post.
I adore cinnamon rolls! Great SRC choice!
So glad you liked the buns!! They are an addiction of mine! I’ve experimented with so many different fillings. My favorite part = no yeast = no rise = speedy buns!!!
Great post!!
<3 Brittany @WeHeartVegan
I’m drooling…those look SO good!
What a great brunch recipe or something to take to the neighbors! Everyone loves cinnamon buns!
I love cinnamon buns, and these look fab! Gooey, sweet and just – fab.
Great looking cinnamon buns and wonderful SRC choice.
If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
This recipe looks wonderful,and i love that you used glaze instead of the syrup! Yummmmmm!
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