Just like Ann's Cinnamon Buns
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Who’s Ann you might ask? Ann Sather - ever heard of her? While these buns remind me of the Ann Sathers cinnamon buns, they have a secret. They’re vegan. You heard me right - NO DAIRY. NO BUTTER. NO CREAM CHEESE FROSTING. Trust me - you won’t miss it. This dough is so tender, so pillowy soft, that this will be your go-to cinnamon bun recipe.
The frosting is really what draws you in, but the real magic is in the dough. I watch my fair share of food related YouTube (I blame Gourmet Makes as my gateway drug, followed by any sort of ‘eat the menu’ video). I landed on this vegan challah dough recipe somehow and it was the spark that lit a fuse in my brain….vegan cardamom buns, vegan cinnamon rolls…any sort of baked good with yeasted dough. So I want to thank Tasty & Challah Hub for putting together a video that I’ve probably watched 25 times - simply because it’s just so satisfying to watch them make a beautiful vegan dough (also their rainbow loaf is SO on brand for EBCo).
You might have seen these rolls on Instagram in our feed - and now they’re yours! Post your buns (not those ones, the cinnamon ones) with the hashtag #everybodybakingco and tag us in your stories. We wanna see your buns (the cinnamon swirled ones!)
INGREDIENTS
1 cup water
between 100-110° Fahrenheit
2 ¼ teaspoons active dry yeast
Pinch of sugar
2 tablespoons melted coconut oil
(no more than 110° Fahrenheit)
3 tablespoons melted coconut oil
3 tablespoons water
2 teaspoons baking powder
3 cups bread flour
you can use AP flour, but I find bread flour makes for a fluffier finished dough
1/4 cup sugar
1 tsp kosher salt
Filling
1/4 cup coconut oil, melted
1/2 cup brown sugar
1 tablespoon cinnamon
Icing
1 cup powdered sugar
1/2 cup melted coconut oil
1 tsp vanilla
Or vanilla bean paste, if you have it, to get those beautiful bean flecks!
METHOD
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In a bowl, combine water, yeast, and sugar. Gently swish and let stand for 5-10 minutes until a small raft of puffed yeast forms in the middle of the water.
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While the yeast is proofing, measure out bread flour, sugar, and salt, whisk to combine, and set aside.
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Once yeast is proved, add 2 tablespoons of melted coconut oil to the mixture and set aside.
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Combine the melted coconut oil, water and baking powder. Stir and add to yeast mixture.
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Add the wet ingredients and dry ingredients together and stir with a wooden spoon or in a stand mixer with the dough hook attachment ensuring all the flour is incorporated. If dough is sticky, slowly add an additional half cup of flour until dough begins to clear the sides of the bowl.
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Once flour is incorporated, the dough should begin to form a ball, clean the sides of the bowl, and feel smooth (about 2 minutes in a stand mixer). If you are kneading by hand, this will take about 10 minutes on a floured surface.
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Cover the dough in the bowl with a dry cloth or plastic wrap and place in a sunny, warm place until it has doubled in size (about 1.5-2 hours)
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Divide the raised dough in half, and place the other half back in the bowl. Lightly flour a surface and your rolling pin. Roll out the dough to a 12” wide by 8" high rectangle, the long side toward you.
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Melt half your coconut oil (2 tablespoons) and drizzle over the rolled out dough. With your fingers or a pastry brush, spread it over the entire dough rectangle. Then measure out 1/4 cup of brown sugar and sprinkle all over the dough, followed by 1 1/2 teaspoon of cinnamon.
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Start at the long side farthest from you, and roll the dough towards you, working back and forth from end to end.
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Cut the dough into 2-inch slices and place closely together on a sheet pan with parchment or a greased cake pan. Repeat with the other half of the dough.
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Cover with plastic wrap, and let the dough rise until doubled in size - about 45 minutes. Meanwhile, preheat the oven 350-degree oven
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When the buns have risen, bake for 15-18 minutes until golden brown.
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While the buns are in the oven, make the glaze. Combine melted coconut oil, powdered sugar, and vanilla bean (extract or paste). Beat with a fork until creamy.
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Place the sheet pan with the buns on a cooling rack and top with the frosting. The frosting is a double recipe, so there will be a lot but you’ll want the buns to be smothered.
UPDATE 11/19/2020 - Shhhhhhh I have a secret - I just updated this recipe, because the tweaks are hot and fresh from the oven baked goodness that is my new eBook, Born to Bun..available for preorder on Friday, November 27th! Be sure to get on the waitlist below!