We've been busy preparing for the holidays and are sure that you are too! So much to do between decorating, shopping, baking, cooking, and spending time with friends and family. But we hope that you're also finding time to relax this holiday season and cherish all the special moments. And if you are in need of good food to share for any of the many gatherings you attend, we hope that you might take a peek around our kitchen for that perfect recipe. Maybe even this recipe will be the one! But first some more on holiday traditions before we get to our last recipe of the year.
We all have our favorite traditions around the holidays, and for many of us these traditions focus on delicious foods. Whether it be a favorite dinner, dessert, beverage, or breakfast these recipes and meals can remind us of holidays past and time spent with loved ones. Many traditions will stay the same throughout the years but some will change with our ever changing lives. If you're looking for a new tradition this year, these cinnamon buns may be just the thing. A perfect treat for Christmas (or any!) morning. Now we aren't trying to pretend that these buns are healthy by any means, but they are homemade with whole food ingredients and superior to any buns you might find pre-made or ready to bake. So put aside a little extra time for this recipe this year and we promise it will stick around for years to come! Now on to the recipe and back to the holiday festivities...
Traditional Cinnamon Buns
Adapted from The Joy of Vegan Baking Cookbook
PREP TIME: 2 hours 30 mins (includes rising time)
TOTAL TIME: 3 hours (includes rising time and cooking time)
Servings: 8-10 buns
3 Tbsp ground flax seed + 6 tablespoons water
4 1/2 to 5 cups white whole wheat flour (any gluten containing flour will work)
1 packet active dry yeast
1 cup organic soy milk (or milk/milk substitute of your choice)
1/3 cup organic unsalted butter
1/3 cup granulated cane sugar
1/2 teaspoon salt
Organic soy milk to brush on the top of each bun
3/4 cup coconut sugar
1 tablespoon cinnamon
1/2 cup organic unsalted butter, softened
3/4 cup chopped walnut or nut of your choice
1 cup confectioners’ sugar
2 tablespoons organic unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 tablespoons organic soy milk
To make the dough first combine the ground flax and water. Whip with a fork and allow to sit for 5 to 7 minutes until a thick mixture is formed. Using the paddle attachment of a stand mixer, combine 2 1/4 cups flour and the yeast. In a small saucepan on low, heat the milk, butter, cane sugar, and salt. Stir unil the sugar has dissolved and the butter is almost melted. Slowly pour the milk mixture into the standing mixer with the flour and mix on low speed. Now add the flaxseed mixture and turn the speed to high and beat the for about 3 minutes. Replace the paddle attachment with the dough hook (or do by hand) and knead in as much of the remaining 2 1/4 to 2 3/4 cups flour as needed until the dough is soft, smooth, and elastic. This should take about 3 to 5 minutes. You know the dough is ready when it is no longer sticky.
Shape dough into a ball, and place in a greased bowl. Cover with a clean towel and allow the dough to rise in a warm place for 1 to 2 hours or until doubled in size then punch it down. Place on a lightly floured surface, cover with a towel, and allow it to rest for another 10 minutes.
To make the filling, mix the coconut sugar, cinnamon, butter, and nuts then set aside.
Roll dough out into a rectangle (14x10). Evenly spread the filling onto the dough making sure to come close to the edges. Starting with the short end, carefully roll the dough into a log. Using unscented dental floss, make a crisscross on top of dough (pictured above) carefully pull floss through the dough. Repeat until you have 8-10 equal cinnamon buns. The purpose of the floss is to cut the dough without smashing it down. Place buns on buttered pan and allow to rise for 30 to 60 minutes at room temperature. You may also place in the fridge at this point if you wish to cook them the next morning. If buns are placed in fridge overnight, allow them to sit out at room temperature for 30 to 60 minutes before placing in the oven.
To make the frosting, combine confectioners sugar, butter,milk, and vanilla. Stir until smooth then set aside.
Preheat oven to 375°. Lightly brush the top of the buns with milk and cook for 25 to 30 minutes or until golden brown. Spread icing over the top, serve warm and enjoy with good company.
A complete hit right? With a cup of coffee or tea and a table full of loves ones, these buns will brighten any special morning. Remember, this will be our last post of 2015 friends but we can't wait to see you all in the New Year. We wish you for laughter, love and good food this holiday season!
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.