Name: Classic Cinnamon Buns
Total time: 60 min
Yield: 1
Ingredients: 200 g plant-based butter; 0.5 cups brown sugar; 0.5 cups sugar; 0.5 tsp salt; 4 tbsp ground cinnamon; 50 g yeast; 2.5 cups plant based milk, room-temperature; 6 cups flour; 0.25 cups sugar; 2 tbsp ground cardamom; 0.5 tsp salt; 100 g plant based butter, room-temperature; 0.5 cups water; 0.5 cups sugar; 1 cups plant-based milk; 1 cups pearl sugar

Fri Oct 04 2024

Classic Cinnamon Buns

Turn your kitchen into a bakery worthy with these classic cinnamon buns. They are soft and fluffy with a rich flavour of cinnamon.

Note:

Recipe makes about 30 buns.

SERVINGS:

COOKING TIME:>60 MINUTES

Ingredients

Butter Filling

200 g plant-based butter
1/2 cups brown sugar
1/2 cups sugar
1/2 tsp salt
4 tbsp ground cinnamon

Dough

50 g yeast
2 1/2 cups plant based milk, room-temperature
6 cups flour
1/4 cups sugar
2 tbsp ground cardamom
1/2 tsp salt
100 g plant based butter, room-temperature

Sugar syrup

1/2 cups water
1/2 cups sugar

Other

1 cups plant-based milk
1 cups pearl sugar

Instructions

Start by mixing all the ingredients for the filling (plant butter, brown sugar, sugar, cornstarch and cinnamon) into a smooth and spreadable batter, make sure there are no lumps left. Set a side.
Make the dough, by crumbling the yeast in a kitchen assistant bowl and adding the plant milk on top. Mix until the yeast is completely dissolved.
Add the flour, sugar, cardamom and salt in the following order (make sure never to pour the salt directly onto the yeast). Knead the dough (using a kitchen assistant) for 5 minutes.
With the kitchen assistant running, add in the plant butter, a little at a time, then continue kneading for another 8 minutes. You know the dough is ready when you can gently stretch the dough and get a so-called gluten window. Leave the dough to rest, covered, at room temperature for 10 minutes.
When the dough has rested. Roll out the dough into a large rectangle.
Spread the filling evenly over the entire rectangle before rolling it up from the long side. Cut the roll into pieces about 2 cm wide. Place the pieces with the cut surface facing up on a parchment-lined baking sheet.
Leave to rise for 1.5-2.5 hours (depends on your room temperature). You know they are ready if the dough “bounces back”, if you were to gently press it with your finger. The rolls should also double in size.
While the dough is rising, make the sugar syrup by combining sugar and water in a small saucepan. Bring to a boil before leaving to simmer. The syrup is done when the sugar is completely dissolved.
Heat the oven to 200 degrees celsius.
When the dough has finished rising, lightly brush each bun with plant milk and sprinkle with pearl sugar before baking the buns in the middle of the oven for about 12 minutes or until golden brown.
Coat the buns with the sugar syrup immediately as they come out of the oven.