PERFECT VEGAN CINNAMON BUNS

I tried these filled with both brown sugar and coconut sugar. I loved them both equally! Brown sugar offers the familiar molasses sweetness while the coconut sugar imparts a lovely caramel flavour that is just a slight updated twist on the original. If you’ve got coconut sugar on hand, I suggest you give it a shot!

These delicious buns freeze perfectly, just leave them out to thaw at room temperature or pop them in the microwave for a minute or so to reheat. It’s been lovely having such a delicious treat tucked away in our freezer for midnight sweet cravings and afternoon coffee breaks. I hope you enjoy these delicious cinnamon buns as much as we have!

Ingredients

Dough:

• 2/3 cup warm water
• 1/3 cup + 1 tbsp warm soy or almond milk
• 1/3 cup + 2 tbsp sugar
• 2 3/4 tsp active dry yeast
• ¼ tsp salt
• ¼ cup + 1 tsp coconut oil, melted
• 3 cups + 2 tbsp all-purpose flour

Filling:

• ¼ cup vegan butter or coconut oil (plus extra)
• 1-2 tsp cinnamon
• ¼ cup coconut sugar (or brown sugar) (plus extra)
• 1/3-1/2 cup raisins
• 1/3-1/2 cup pecans, chopped (plus extra)

Pecan Raisin Glaze:

• ¼ cup brown sugar
• 2 tbsp vegan butter or coconut oil
• 2 tbsp pecans (optional)
• ¼ cup soy or almond milk
• Cashew Drizzle

Cashew Drizzle:

• ½ cup raw cashews, soaked
• 1 tbsp maple syrup
• 1 tbsp coconut oil, melted
• ¼ cup icing sugar
• 2-4 tbsp almond milk (plus more to thin, as necessary)

Instructions

Cinnamon Buns

1. Combine all dough ingredients in a stand mixer with a dough hook attachment. Knead for 6-8 minutes or until the dough is smooth and elastic.
2. Coat the dough ball in a light amount of canola oil, place in a large bowl and cover with a damp dish towel. Let the dough ferment at room temperature until doubled in size.
3. ..........................................................................................
4. ...................................................................................................

full recipe : www.ilovevegan.com

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