When it’s too wet or cold to be outdoors, it’s a perfect time to make these amazing cinnamon buns! These delicious, tender buns are rich with sweet, sticky pecans and plump raisins.
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| Prep Time | 2 1/2 hours |
| Cook Time | 30 minutes |
| Passive Time | 1-2 hours - rising time |
| Servings |
buns
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Ingredients
Sticky Topping
- 1/2 cup Earth Balance or other vegan butter, melted
- 1/2 cup brown sugar
- 1/4 cup agave or maple syrup
- 1 teaspoon vanilla
- 1 cup pecans roughly chopped
- 1 cup raisins organic is best
Filling
- 3/4 cup brown sugar
- 2 Tablespoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup pecans lightly roasted and then chopped small
- 1/2 cup raisins
- 1/4 cup vegan butter softened
Bun Dough
- 1 1/4 cups plant milk I use oat or almond
- 1 teaspoon sugar
- 2 1/2 teaspoons yeast
- 1/4 cup brown sugar
- 2 teaspoons salt
- 2 flax "eggs" Combine 2 Tablespoons ground flax seed with 6 Tablespoons of warm water and let sit for a few moments to combine.
- 4-5 cups unbleached flour or bread flour.
Ingredients
Sticky Topping
Filling
Bun Dough
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Instructions
Bun Dough
- Start by making the Bun Dough, as it needs some proofing/rising time. Warm the plant milk to feel warm to the touch. Add the 1 teaspoon of sugar and stir. Put your warm milk in a large mixing bowl, with a dough hook attachment, if available. Sprinkle the yeast over the warm milk and let sit for a few moments until you see foaminess. This shows that the yeast is active.
- Stir in the flax "eggs", the 1/4 cup brown sugar, and salt.
- Add in the flour, one cup at a time and knead until the dough forms a soft, smooth ball and pulls away from the sides of the bowl. ( Too much flour will make a dry bun.)
- Oil the mixing bowl and turn the dough over to ensure all sides are oiled.
- Cover and let rise in a warm place until dough has doubled in size. This will probably take about an hour. While it is rising, prepare your sticky topping and filling. Optional process: put this dough in the fridge and let it rise slowly overnight. When you are ready to make the buns, let dough warm to room temperature and then proceed with making the buns. Now they can be ready for brunch!
Sticky Topping
- Prepare your cinnamon bun pan by combining all the Sticky Topping ingredients and then spreading them in a greased 9 x 13 inch pan.
Cinnamon Bun Creation
- Once dough has doubled, punch down and, on a sil pad or parchment paper, roll out to a large rectangle about 16 by 9.
- Combine the brown sugar, cinnamon, and salt. Spread the softened butter gently over the rectangle. Sprinkle the cinnamon mixture evenly over the butter and then sprinkle the chopped nuts and raisins over that.
- Roll up the rectangle from the long side, trying to keep a tight roll. Seal the long edge with a little pinching.
- Cut your buns with a a sharp knife into 15 even slices and place them 3 x 5, into your prepared pan.
- Cover and let rise for about 30-40 minutes. Heat oven to 350 degrees F.
- Bake cinnamon buns until deep golden brown and fully cooked through. This usually takes about 25-30 minutes. Be careful not to undercook these.
- When done, remove from oven and let sit for a couple of minutes. Run a knife along all the sides and then turn the pan upside down on to a serving tray or a baking sheets covered with parchment. Let sit upside down for a moment and then tap pan gently to loosen buns on to the tray.
- These are best when fresh and warm! Enjoy!
Recipe Notes
You can speed up rising time with the fast-rise or instant yeast. Enjoy these treats while warm and share them with friends or family on a rainy day!
