We weren’t big on cinnamon buns growing up – in fact, there wasn’t a single recipe in Grandma Donna’s cookbook. I have really grown to love them and have often thought of making them a Christmas or New Year’s morning tradition. I really loved a recipe I found on epicurious and adapted to be plant-based and to our family’s tastes.
- 4 1/2 cups flour (more for rolling the dough)
- 3 1/4 tsp quick yeast
- 1/2 cup granulated sugar
- 3 large eggs at room temperature, slightly beaten
- 1 1/2 cups soy milk
- 6 tbsp Earth Balance
- 1 1/2 tsp salt
In a large bowl (or the bowl of your stand mixer) whisk together flour, yeast, and sugar. Add eggs and mix on low to combine. In a small pot, warm the soy milk and Earth Balance over medium-low heat until the Earth Balance is melted and the temperature reaches between 120 and 130°F.
Add warm soy milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, approximately 2 to 3 minutes more. The dough will be very sticky.
Lightly oil a large bowl. Form dough into ball and transfer to the bowl, turning to coat the dough. Cover the bowl with a kitchen towel moistened with warm water. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Grease pans, line with parchment, and grease the parchment.
- 1 1/2 cups brown sugar (packed)
- 2-3 tbsp cinnamon (to taste)
- Pinch of salt
- 1/2 cup Earth Balance, melted
- 1/2 tsp nutmeg (optional)
- 1 1/2 cups pecans, chopped and lightly toasted (optional)
While the dough rises, move on to make the filling. Mix all ingredients in a medium bowl (omit nutmeg and pecans if you prefer).
When the dough has doubled in size, preheat oven to 375°F and position rack in center of oven.
Gently punch down the dough, cut in half and transfer to a floured work surface. Roll out each half into a rectangle. Spread some melted Earth Balance over the dough, leaving 1/2 inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans.
Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough into equal pieces.
Divide buns between the baking dishes, arranging cut side up; they will likely be touching. Cover the baking dishes (I used the lids of the casserole dishes). Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Bake until tops are golden, 20-24 minutes. Remove from oven and invert immediately onto rack still attached to one another. Cool 10 minutes then turn right side up (I returned them to the casserole dish).
- 1 cup powdered sugar
- 1 tablespoon plus 2 teaspoons whole milk
- 1/4 teaspoon vanilla extract
- Pinch kosher salt
Whisk all ingredients together while the cinnamon buns bake. Drizzle glaze over rolls and serve immediately.