Cinnamon buns...

It's one of those sweet treats, one of those desserts, that are known all over the world. We're tried to make them before, but it was rather unsuccessful attempt... This recipe is completely different though and comes from "The Bread Baker's Apprentice" by Peter Reinhart. It's the name alone, that I'm willing to trust without any hesitation. And it didn't disappoint! I changed only one thing (well two if you consider swapping traditional butter for vegan one) instead of chicken egg I used it's vegan alternative - a flax one.

Yes, there's a bit of work involved, and it will take quite a lot of time, from the very start, through all the rising of the dough, until they're baked and ready to eat, but... It's all worth it in the end! 

The simple, yet sweet, enriched dough used to make these cinnamon buns is very versatile. It can also be used to make everything from sticky buns, crumb cakes to even fruit-filled pastries. 

cinnamon buns

The main difference with these cinnamon buns and many other recipes you might find online, is that these are yeast leavened, whereas the other are usually chemically leavened (with baking soda and/or powder). This method takes longer time to make the buns, but it results in better taste and texture too.

How to make it...


- 6 1⁄2 tablespoons granulated sugar
- 1 teaspoon salt
- 5 1⁄2 tablespoons vegan unsalted butter or 5 1⁄2 tablespoons margarine
- 1 flax egg (1 tablespoon ground flax seeds with 3 tablespoons water, whisked together until thickened and frothy)
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest, grated
- 3 1⁄2 cups unbleached bread flour or 3 1⁄2 cups all-purpose flour
- 2 teaspoons fast rise yeast
- 1 1⁄8-1 1⁄4 cups unsweetened oat or soy milk, at room temperature
- 1⁄2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you wan)


- Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with a paddle (K beater) attachment (or use a large metal spoon and mixing bowl and do it by hand). 
- Whip in the flax egg and lemon extract/zest until smooth. 
- Add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball.
- Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. 
- Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. 
- Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

- Mist the counter with spray oil and transfer the dough to the counter. 
- Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. 
- Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.
- Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. 
- With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns. 
- Line 1 or more sheet pans with baking parchment. 
- Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.

- Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. 
- Preheat the oven to 175°C (350F) with the oven rack in the middle shelf for cinnamon buns, but on the lowest shelf for sticky buns. 
- Bake the cinnamon buns for 20 to 30 minutes, or until golden brown.
- Take out of the oven, let them for 5 minutes on the baking tray, then transfer on the cooling rack (you can turn them upside down on a rack to take them all out at once, then by placing another rack on top, turn them right side up). Leave to cool completely.
- My topping is simple glaze of water and icing sugar, soft enough to spread all over the buns. I didn't add a lot of it on purpose, as the buns are sweet enough already.


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Pozdrawiam, Anula.