Okay, so to preface this recipe, this is probably the most unhealthy thing on my blog. But hey, I’m pretty happy I’ve reached a place of balance and happiness when it comes to the foods I eat and the way they make me feel. It’s okay to treat yourself!
This recipe was actually a friends grandmothers recipe that I turned vegan and adapted to reflect the Food By Maria flair. And one of the best parts of this recipe is that it’s really fun to make with your friends, family and kids because at the end of the day, I need someone to share the goodness with.
There’s a few reasons why I love this recipe other than it just tasting so fantastic. For starters, it’s such a good comfort food, it’s vegan and it’s bomb as fuck. I used Bob’s Red Mill all-purpose flour and their egg replacement which I love. Their egg replacer is perfect for those that are vegan, have allergies or on a reduced-cholesterol diet, and it’s incredibly easy to use.
One of the best parts of these cinnamon buns are the icing because you can’t have cinnamon buns without it and it’s so damn good. I legit could eat this stuff alone with a spoon with no shame. However, the combo of the icing with the buns is what makes this classic one that we all love. The buns are soft on the inside and with the icing dripping and melting down reaching every corner of them, it’s hard to not drool just talking about them right? So lets get baking!
- For the Dough:
- 2 packets of fast rising yeast (8g each)
- 4.5 cups all purpose flour + some till you reach a non sticky consistency
- 1.5 cups warm water
- 1/4 cup brown sugar
- 1 egg replacement – I used Bob’s Red Mill
- 1/2 tsp of salt
- 1/4 cup coconut oil
- For the Sticky Sugar Syrup:
- 3/4 cup brown sugar
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 cup cup vegan butter
- For the Cinnamon Icing:
- 1/2 cup vegan cream cheese
- 1/4 cup vegan butter
- 1 cup organic powdered sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- Into a small bowl add your 1 cup of your flour and your yeast. Stir and set a side.
- Into a large bowl whisk together your water, sugar, egg replacement, salt and oil till well combined.
- Into the large bowl add your flour and yeast mixture. Whisk for around 2-3 minutes or until everything is well combined and lots of bubbles have developed. Now stir in the remainder of the flour, slowly, and add more as you need. You want it to be pliable but not too sticky. Kneed for 5 minutes and add flour to surface area to make the process easy.
- Grease the sides of a large bowl and add in your dough. Add oil to the top of your dough and place a damp cloth over top of the bowl. Place in a warm place for around 15-30 minutes.
- While your dough recipes prepare your sticky sauce by adding all your ingredients into a pot and simmer on low heart till completely melted. Whisk/stir constantly to avoid burning. Once ready remove from heat and let it cool. This should only take a few minutes.
- You can now preheat your oven to 350F and grab a baking dish – I used a 16″L x 9″W x 2.50″H.
- Once your sticky sauce has cooled add it to the base of this baking dish and make sure it’s spread around evenly.
- Once your dough has risen punch a hole into the middle of the dough (this is very satisfying) and let it rise by double once again.
- Using a rolling pin roll out to the dough into a large rectangle, around 20 X 14 X 1 but use whichever dimensions work best for you and your baking dish!
- Once you have a flat dough then sprinkle with some brown sugar and cinnamon (add as much or as little as you’d like). Roll the dough width wise, keeping it tight and cut into around 12-14 rolls. Place them onto the sticky sauce and set them aside to rise till doubled in size.
- Once ready then bake for 25-35 minutes.
- To make your icing, simply add your ingredients into a deep bowl and blend using a hand whisk for around 1-2 minutes.
- Once your cinnamon buns are ready then spread over the icing and enjoy these babies hot!
- They last for one week in a tight sealed container, keep at room temperature.
Pin the below photo to save this recipe for later!