Vegan Spelt Cinnamon Buns

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The holiday season is all about dinners and eating to your heart’s content. Obviously the rules to eating right don’t have to apply necessarily. My best friend and her family invited mine over for dinner for Christmas Eve, and I decided I would bring (a guilt-free) dessert. I made these awesome and completely vegan cinnamon buns, which were a big hit! They were fun to make, and the house and car smelled like cinnamon! I am definitely making these again.

Adapted from ChocolateCoveredKatie and Healthful Pursuit

Ingredients
(Makes 12 rolls)

Gooey bottom

  • 2 tbsp coconut oil
  • 1/2 cup coconut sugar (or other sugar of choice)
  • 3 tbsp coconut milk
  • 1 tsp vanilla extract

Buns

  • 1 tbsp yeast
  • 1 cup non-dairy milk (I used almond)
  • 2 tbsp coconut sugar (or other sugar of choice)
  • 1/2 cup spelt flour   *see note
  • 2 cups all-purpose flour
  • 2 tbsp baking powder
  • 1/4 cup coconut sugar
  • 1/2 tsp salt
  • 2 tsp cinnamon (optional)
  • 4 tbsp coconut oil, melted
  • 2 tsp pure vanilla extract

Cinnamon sugar filling

  • 1/2 cup coconut sugar (or other sugar of choice)
  • 2 tbsp cinnamon
  • 2 tbsp coconut oil, melted

Glaze

  • powdered sugar (white, or your own homemade using sugar of choice)
  • couple tablespoons of non-dairy milk or more depending on desired consistency (I used almond)

———
Prepare ingredients for gooey bottom in a small pan but do not heat yet, and set aside.

Warm the 1 cup milk in a small measuring bowl in the microwave for about 20-30 seconds. You don’t want this too hot or the yeast won’t work. Stir in the 2 tbsp coconut sugar, sprinkle the yeast on top, and let sit for a few minutes. You should see it bubble after awhile — this indicates your yeast is working.

In a large measuring bowl, combine the flour, baking powder, 1/4 cup coconut sugar, salt, and cinnamon (if using — adds an extra cinnamon flavour. Who wouldn’t want that?).

Stir the melted oil and vanilla extract into the milk mixture, then pour this into the large measuring bowl of dry ingredients and use your hands to form a dough. Form dough into a ball, then place in a lightly-greased large bowl. Cover loosely with a damp towel, and set in a warm place to rise for 20-30 minutes or until it has doubled in size. It helps to place this in the oven with the light on (but don’t heat the oven!).

Meanwhile, stir together ingredients for cinnamon sugar filling and set aside. Lightly grease a 9×9 baking pan. Heat gooey bottom ingredients in the small pan until oil is melted. Remove from heat and pour into bottom of the prepared baking pan and set aside.

After the dough has risen, punch dough to deflate. Knead dough with your hands for about 5 minutes (really get in there!), adding extra flour if needed as you knead so that the dough does not stick to your hands. Roll out the dough into a very thin rectangle, on a lightly floured surface. Spread the contents of the cinnamon sugar filling evenly, leaving the top inch free. Carefully roll up the dough from the long edge towards the free edge, using it to seal it.

Using a sharp knife, slice dough into even rolls. I got 12 from my batch. Place the rolls in the prepared baking pan with the gooey bottom, and return it to the warm place for 30 minutes. Preheat oven to 325 degrees F (but make sure to remove the buns if you placed it here!). Bake in preheated oven for 20 minutes.

Prepare the glaze by whisking powdered sugar and milk together, adding more sugar or milk as needed to your desired consistency. Once cinnamon buns have been cooled, drizzle glaze over top. Enjoy!

Notes

  • If you don’t have spelt flour, feel free to just use all-purpose flour!
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