VEGAN CINNAMON BUNS

Fall has definitely started making its way! With the changing season, that also means a change in food! We're starting the Fall Recipe Series, bringing you vegan and plant-based takes on classic fall-themed food and desserts. 

To kick things off, we’re sharing a recipe for vegan cinnamon buns. There are various methods and techniques for making cinnamon buns, especially when it comes to the dough. For this recipe, we kept things pretty simple with a one-bowl process for preparing the dough. As usual here at Lost & Vegan, we like to keep the main parts of recipes the same. For instance, keeping the milk, butter or eggs within the same proportion and simply swapping them for plant-based alternatives!

We hope you enjoy the start to the fall season with this simple but decadent recipe! 

Dough 

1.5 oz of flaxseed gel

3/4 cup warm dairy-free milk

1 1/2 tsp dry yeast 

1/3 cup sugar 

1/3 cup melted dairy-free butter 

1 tsp salt

3 cups of flour

Filling 

1/2 cup dairy-free butter

2 tbsp cinnamon 

2 tsp nutmeg 

1 tsp allspice 

3/4 cup brown sugar 

Steps

Mix the flaxseed gel, milk, yeast, sugar, butter and salt together. Whisk until fully combined. 

Gently add the flour into the mixture until fully combined. Cover the dough, and let it sit for 30 minutes - or until doubled in size.

Mix the ingredients for the filling together until it becomes a paste. 

Roll out the dough to a 10x20 rectangle and spread the filling. Start forming it into a roll to be cut. Each bun should be about 1.5 to 2 inches thick. 

Place the buns in a pan lined with parchment paper and let the dough rise again for 1 hour. 

Preheat the oven to 350 Farenheit and bake for about 25 minutes. 

Bonus: You can mix about 1 cup confectioners sugar with 2 tbsp of milk and butter for a quick glaze.