I was SO intimidated by these, but they weren't really very hard to make, even though it was late at night and I had to set my alarm for each next step because I kept falling asleep in bed!
Ingredients:
Dough:
1 envelope active dry yeast
1/2 cup warm water
1/4 cup + 1/2 tbsp sugar, divided
1 1/2 cups all-purpose flour
1/8 tsp cinnamon
1 tbsp margarine
1/2 tsp vanilla
1/8 tsp canola oil
Cinnamon filling:
1 cup packed brown sugar
1/2 tsp cinnamon
4 tbsp margarine, softened
Icing:
1/8 cup plain non-dairy milk
1 cup powdered sugar
Dough: Dissolve the yeast in warm water and 1/2 tbsp sugar. Let sit until foamy and bubbly, about 5 minutes. Mix together flour and cinnamon. In a separate bowl, mix together the sugar, margarine, vanilla, and yeast mixture. Add the wet to the dry and knead until elastic dough forms. Turn out onto a well-floured surface and knead 5 minutes. Form into a ball, lightly coat with oil, cover and let rise 1 hour.
Filling: Mash together the brown sugar and cinnamon with the margarine. Set aside.
Punch down the dough. Press out into a rectangle. Spread filling evenly all over, leaving 1'2" border on both the short edges. Starting at a short edge, roll up. Crimp the dough at the end to seal. Cut the dough into 6-8 pieces. Place each one in a baking dish, evenly spaced. Let rise another hour. Preheat oven to 400*. Bake 15-20 minutes, until golden brown. Let rest 5 minutes. Serve upside-down and top with icing.
Icing: Whisk milk and powdered sugar and drizzle over buns.
Ingredients:
Dough:
1 envelope active dry yeast
1/2 cup warm water
1/4 cup + 1/2 tbsp sugar, divided
1 1/2 cups all-purpose flour
1/8 tsp cinnamon
1 tbsp margarine
1/2 tsp vanilla
1/8 tsp canola oil
Cinnamon filling:
1 cup packed brown sugar
1/2 tsp cinnamon
4 tbsp margarine, softened
Icing:
1/8 cup plain non-dairy milk
1 cup powdered sugar
Dough: Dissolve the yeast in warm water and 1/2 tbsp sugar. Let sit until foamy and bubbly, about 5 minutes. Mix together flour and cinnamon. In a separate bowl, mix together the sugar, margarine, vanilla, and yeast mixture. Add the wet to the dry and knead until elastic dough forms. Turn out onto a well-floured surface and knead 5 minutes. Form into a ball, lightly coat with oil, cover and let rise 1 hour.
Filling: Mash together the brown sugar and cinnamon with the margarine. Set aside.
Punch down the dough. Press out into a rectangle. Spread filling evenly all over, leaving 1'2" border on both the short edges. Starting at a short edge, roll up. Crimp the dough at the end to seal. Cut the dough into 6-8 pieces. Place each one in a baking dish, evenly spaced. Let rise another hour. Preheat oven to 400*. Bake 15-20 minutes, until golden brown. Let rest 5 minutes. Serve upside-down and top with icing.
Icing: Whisk milk and powdered sugar and drizzle over buns.
Mine are not upside down. I messed up a little and most of the filling came out. Plus, I think I baked them about 2 minutes too long, because the filling then hardened to the bottom of the pan, so there was no reason to serve them upside down. But look on the bright side...they were lower calorie then! No, really, these do probably take a bit of practice to get them just right. Even though they weren't perfect, they were still great.
From 500 Vegan Recipes (this is the printed recipe, halved)
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