Vegan Cinnamon Buns with Cream Cheese Frosting

Making your own fresh cinnamon buns at home is such a treat! Ok, it takes a little planning and time to make them, but it’s definitely worth it. Making this recipe vegan was easy. Keep it classic and traditional or add some extras like nuts or hemp seeds for a boost of nutrition.

We even added some dried ground chaga mushrooms. Chaga mushrooms are a dense superfood full of antioxidants and adaptogenic properties. They help your body adapt to stress and support your immune system, among many other health benefits. It also helps take away some of the guilt we may feel when indulging in these types of sweet comfort foods. We love finding ways to incorporate these kinds of health boosting herbs into the food we make, especially with the challenge of making sure it doesn’t affect the taste. And for these, it didn’t affect the taste at all, they were delightful.

INGREDIENTS:

6 tbsp vegan butter (we like Earth Balance), divided

1 cup plant milk (soy, almond, coconut, oat, etc.)

1 packet active dry yeast

1 tbsp + 1/4 cup coconut sugar, divided

1/4 tsp salt

2 + 1/4 cups all purpose flour

2 tbsp cinnamon

optional:
3/4 cup chopped pecans

1 tbsp hemp seeds

1/2 tsp ginger powder

1/4 tsp nutmeg

1 tbsp dried ground chaga mushroom powder


METHOD:

1 - In a small sauce pan melt 3 tbsp butter and add plant milk to combine until butter is completely melted. Do not boil, it should be warm, but not too hot or it will kill the yeast. Transfer to a med-large mixing bowl. Sprinkle yeast in, stir and let sit for 10 minutes to activate.

2 - After 10 minutes, the yeast will be frothy. Add 1 tbsp coconut sugar, 1/4 tsp salt, stir. Add all purpose flour 1/2 cup at a time. When too thick to stir, move to a lightly floured surface to work with your hands. Don’t knead too much, just enough to combine the mixture into a dough.

3 - Wash and dry the mixing bowl, and grease lightly with some vegan butter. Roll dough into a ball and place in the bowl. Cover with a kitchen towel and place in a warm area to rise for 1 hour.

4 - After 1 hour, the dough should double in size. In a small bowl, combine 1/4 cup coconut sugar, 2 tbsp cinnamon (hemp seeds, ginger, nutmeg, and chaga mushroom if using) set aside. Melt remaining 3 tbsp of butter, set aside.

5 - Clean and lightly flour your surface, roll out dough into a rectangular-ish shape, approximately 1/4 inch thick. Brush about 2/3rds of the melted butter on the dough (reserve the remaining butter for the end). Evenly sprinkle the cinnamon sugar mixture on the buttered dough. Sprinkle most of chopped nuts (if using) and save some to sprinkle on top at the end.

6 - Heat oven to 350° F. Begin to roll the dough up lengthwise, try to keep it tightly rolled. Once done, cut roll into pieces approximately 1 + 1/2 - 2 inches thick. You should end up with 10 - 12 buns.

7 - Use some of the melted butter to lightly grease a baking dish. Add buns to the dish, setting them side by side but not too tightly, leaving a little room for them to grow and rise. Brush remaining melted butter over buns and sprinkle with remaining nuts (if using).

8 - Bake for 25 - 30 minutes until light golden brown (make frosting while waiting) Let cool a few minutes, serve warm and topped with frosting.



Vegan Cream Cheese Frosting

INGREDIENTS:

1/2 container of Tofutti plain better than cream cheese

1/4 cup vegan butter (we like Earth Balance)

1 cup icing sugar

1/2 tsp vanilla

1 tsp lemon juice


METHOD:

1 - In a small-medium mixing bowl combine cream cheese and butter using a hand mixer.

2 - Add icing sugar 1/2 cup at a time. Add vanilla and lemon juice, mix until well combined.

3 - Drizzle on top of warm cinnamon buns and enjoy!


Makes: 10 - 12 buns + about 1 cup of icing

Prep time: 1 + 1/2 hours

Cook time: 25 - 30 minutes

Store leftovers: Air-tight container or wrapped to seal, at room temperature

Lasts: 5 - 7 days