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Who doesn’t love a (vegan) cinnamon bun?! Seriously, I’ve handed these out to people who insist they don’t like cinnamon buns only to turn around a minute later and tell me how delicious they are! Carry these past anyone when they’re warm and they won’t be able to resist; they smell absolutely divine.
Soft, squishy, enriched dough rolled up with a swirly centre of sweet cinnamon and orange infused sultanas, and brushed with a sticky glaze. These gorgeous cinnamon buns are finished off with a festive vegan icing flavoured with vanilla, cinnamon, maple syrup and orange – it tastes incredible and are you ready for it… it’s made from tofu! (but you absolutely wouldn’t know it).
These cinnamon buns, complete with tofu icing, have been tried and tested by many a non-vegan and even the HB who claims he doesn’t like cinnamon rolls and actively dislikes tofu, LOVES them!
Inspired by a trip to NYC with the bestie, where the glorious aroma of cinnamon rolls wafts down many a street.
These little beauties are just PERFECT!
Beautifully soft
Satisfyingly squishy
Sweet, cinnamony and sticky
With juicy orange-infused sultanas
And
A festive-flavoured tofu icing that is TO-DIE-FOR!
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
Bottom: Cinnamon buns cooked in a large muffin tray with individual sections
The Video Recipe:
The Written Recipe:
Festive Cinnamon Buns with Orange, Cinnamon & Maple Icing
Ingredients
Orange-infused sultanas:
- 100 g sultanas
- 100 ml orange juice
Dough:
- 100 g dairy free margarine (melted)
- 300 ml dairy free milk (warm)
- 1 tsp sugar
- 7 g dried yeast
- 500 g bread flour
- 50 g soft light brown sugar
- 1 tsp salt
Cinnamon filling:
- 90 g dairy free margarine (room temperature)
- 150 g soft light brown sugar
- 12 g cinnamon
- 20 g dairy free margarine (for greasing)
Sugar glaze:
- 3 tbsp sugar
- 3 tbsp hot water
Orange, cinnamon and maple icing:
- 175 g silken tofu (drained)
- 15 g maple syrup
- 35 g icing sugar
- ½ tsp vanilla extract
- ½ tsp cinnamon
- 25 g coconut oil (melted)
- 1 tsp orange zest (approx 1/2 orange)
Equipment
- Vitamix High Power Blender
Instructions
Infuse the sultanas:
- Add the sultanas and orange juice to a shallow dish to soak for 1 hour whilst you are making your dough.100 g sultanas, 100 ml orange juice
Make the dough:
- Melt the margarine and set it aside to allow it to cool to room temperature (or at least below 40°C / 104°F).100 g dairy free margarine
- In a jug or bowl, mix together the warm milk (40°C / 104°F), tsp of sugar and yeast and set it aside to froth up for 10 minutes.
- In a large bowl mix together the flour, 50g of sugar and salt, making sure there are no clumps in the sugar.500 g bread flour, 50 g soft light brown sugar, 1 tsp salt
- Add the yeast mixture and melted margarine to the flour and mix it together into a dough. Make sure your margarine isn’t too hot when you add it, it should be 40°C (104°F) or below.
- Knead the dough for 7 minutes on a smooth, well floured surface. Use just enough flour to make the dough manageable - it’ll be sticky to start with but after 2 minutes of kneading it should be smooth and no longer sticky.
- Put the dough back in the bowl, cover and set it aside to prove for 60 to 90 minutes. The proving time will depend on how warm your kitchen is but you’re aiming for your dough to have doubled in size.
Create your swirly buns:
- Once your dough has proved, roll it out into a rectangle around 1/2cm (1/4") thick - approx 35 cm x 45 cm (14" x 18").
- Spread the room temperature margarine evenly over the entire dough surface.90 g dairy free margarine
- Sprinkle evenly with the brown sugar and cinnamon.150 g soft light brown sugar, 12 g cinnamon
- Drain the remaining orange juice off of the sultanas and then sprinkle the drained sultanas over the dough.
- Starting from the long side of the rectangle, roll the dough up into a log.
- Cut the uneven ends off and then cut into 12 swirly rolls.
- Grease a large baking dish (approx 20 cm x 35 cm / 8" x 14") with dairy free margarine.*20 g dairy free margarine
- Place the cinnamon buns, with the swirly side up, in the baking dish so that they are just touching.
- Cover and side aside to prove for 45 minutes - 1 hour until they have nearly doubled in size again.
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and then bake your buns for 18 minutes until golden brown. Prepare the sugar glaze whilst the buns are baking.
Glaze the buns:
- Add the sugar to the hot water and stir until it has dissolved.3 tbsp sugar, 3 tbsp hot water
- Brush the sugar glaze over the buns as soon as you take them out of the oven.
- Set aside to cool in the baking dish.
Make the icing:
- Place all of the ingredients into a blender or food processor and blitz until smooth. Refrigerate for a spreadable icing or use at room temperature for an icing that can be drizzled over the cinnamon buns. YUM!175 g silken tofu, 15 g maple syrup, 35 g icing sugar, 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 25 g coconut oil, 1 tsp orange zest
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
