Boy oh boy am I STOKED to share these things with you.
Happy Halloween by the way! Which means tomorrow is November, and well… er… not to rush anything or be one of those annoying ‘it’s almost Christmas!’ types before Thanksgiving even happened, but I feel like it’s time to share these perfect Fall or Winter cinnamon buns for the holidays. SORRY. (Eating them in the summer is cool too, really).
They just fit the whole holiday vibe, you know?
I mean if you show up with these on Thanksgiving you are definitely a favorite guest. FOR SURE. Life of the party. Hostess with the mostest. You know.
Christmas morning? Hello. Make them for Valentines day even, go sassy and yummy! Bring him them in bed – MHM. Or just make them because it’s cold out and cinnamon bun on Sunday are extra good.
So I am ALL about skinnifying my recipes and making replacements, as you probably know by now. I love to mix and mingle with things – but cinnamon buns are just meant to be GOOD. Do you know what I mean? I only switched up the topping because (honestly) I just didn’t have the ingredients to make a sugary white sauce for these bad boys.
I made a simple brown sugar coating instead and it’s VERY delish.
It was super light but gave the buns the touch they needed. Sugar. Yeah.
The thing with cinnamon buns is, for me at least, they are super intimidating. Like, I have to make that dough and make it rise too? It has to be fluffy and gooey and soft all at the same time? I don’t know. They scare me a little bit. I’m not a professional baker so boxed baked goods are my jam. Simple Mills makes it WAY too easy – just how I like it.
But these buns are foolproof. Just follow the recipe step-by-step and you’re bound to have a yummy cinnamon bun to be the most popular kid at the party HA.
→ I got the recipe via minimalist baker and they came out just how she said they would :
+ 1 packet instant (or rapid-rise) yeast* (2 1/4 tsp)
+ 1 cup (240 ml) unsweetened plain almond milk
+ 1/2 cup (112 g) Earth balance (vegan butter), divided
+ 1/4 tsp salt
+ 3 cups (408 g) unbleached all-purpose flour (I usually like almond or coconut flour – but I stuck with all-purpose to play it safe this time. Let me know if you try another way!)
+ 1 1/2 tsp ground cinnamon
+ 1/4 cup + 1 Tbsp (63 g) organic cane sugar, divided (I didn’t use this)
→ INSTRUCTIONS [via minimalist baker] :
+ In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
+ Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
+ Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
+ On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon (to taste).
+ Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp Earth Balance (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
+ Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
FOR FROSTING/GLAZE : You can do 1 cup of powdered sugar with 1-2 tablespoons of almond milk. I just did some brown sugar with a little bit of warm almond milk and blended it together to make a glaze.
Let me know if/when/why you make them and HOW they are!!!
HAPPY HALLOWEEN BABIES – muah, krissy x