VEGAN Triple Threat Cinnamon Buns
March 17, 2008
Created by: Jess Brasil
Soundtrack for this recipe: The Weepies
Lately there appears to be a cinnamon bun trend, it seems that these little nuggets of deliciousness are on their way to becoming the next big thing a la cupcakes in the past few years. So I wanted to challenge myself to create an unforgettable cinnamon bun and to up the ante I set out to make it vegan! What is the Triple Threat you ask? Well, it’s the sweetest and spiciest cinnamon, freshly ground cardamom, and dark stone ground chocolate.
With ingredients like the triple threat, these buns have the potential to be legendary…
The Dough:
¼ oz. package of Active Dry Yeast
3 TBS. Organic Sugar
½ cup Organic Vanilla Soy Milk
2 TBS. 100% Vegan Non-Hydrogenated Earth Balance Natural Buttery Spread
1 tsp. Salt
3 ½ - 4 cups All Natural Unbleached All Purpose Flour
1 TBS. (heaping) Cornstarch + 2 TBS Water (combined)
The Filling:
1/3 cup Light Brown Sugar
2 tsp. Chinese Cassia Ground Cinnamon
½ tsp. freshly ground Cardamom
1.5 oz. Taza 60% Dark Stone Ground Chocolate
½ cup roasted and salted Pecans (chopped)
2 TBS. 100% Vegan Non-Hydrogenated Earth Balance Natural Buttery Spread
The Icing:
1 ½ cups Confectioner’s Sugar
3 TBS. Organic Vanilla Soy Milk
1 tsp. Pure Double Strength Vanilla Extract
Dough Directions:
Dissolve the yeast and 1 TBS. sugar in ½ cup of lukewarm water. Set aside for approx. 5 minutes until foamy. While you’re waiting warm the soy milk in a small saucepan, then add 2 TBS Earth Balance, remaining sugar and salt, stir until dissolved and remove from heat.
Sift 3 cups of flour into the bowl of your stand mixer. Add the yeast, warm soymilk and cornstarch and water combination to the bowl and mix on a slow speed using the bread hook attachment. Continue mixing until the dough forms a ball and all of the flour is incorporated. Removed dough and place on a floured board, form into a ball and place into a large bowl that has been coated with Earth Balance. Turn and coat the dough ball in the Earth Balance so that it is completely coated in the bowl. Cover bowl with plastic wrap and a dishtowel and let rise 2 hours. The dough should double in size following 2 hours.
When risen punch the dough down in the bowl and let sit 10 minutes.
Filling Directions:
Place cinnamon, brown sugar, cardamom and chocolate in a food processor and pulse the mixture until chocolate is ground and mixture is combined. Remove from food processor and place in a small bowl.
Bun Building Directions:
Coat a cookie sheet with Earth Balance and set aside. Remove dough from bowl and place on a large floured work surface, using a floured rolling pin; roll the dough out to a rectangle approx. 9 x 12 inches. Spread Earth Balance over the entire rectangle, then sprinkle the filling mixture over the dough (leaving a ½ inch border around the edges), then sprinkle pecans over the first layer of filling, and finish with another healthy sprinkling of the filling mixture. Then begin rolling the dough like a log starting at the bottom edge closest to you. Once you have your dough log completed, use a sharp knife and cut 12 slices across the log. Arrange the rolls cut side up, on the prepared cookie sheet. Cover with plastic wrap and a dish towel and allow them to rise for 40 minutes, they should double in size.
Preheat oven to 400 degrees. Bake for 15 minutes (or until golden brown and well risen). While the buns are baking prepare the icing by whisking together the confectioner’s sugar, vanilla, and soymilk in a small bowl. Remove buns from oven, let cool 1-2 minutes, transfer them to a baking rack, place rack back into cookie sheet and drizzle the icing over the rolls using the whisk you mixed the icing with. Let the icing set for approx 5 minutes, then enjoy!
Yield: 12 buns
Best Pairing: a steaming hot cup of freshly ground and brewed Organic Coffee
