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 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 aside.
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. Knead for 5 minutes and add flour to the 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 the 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 heat 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 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 tightly sealed container, keep at room temperature.