You know you have made a good dessert when it is almost impossible to eat just one.
I ate two right after they came out of the oven. 🙂
Vegan Cinnamon Buns
Adapted from The Frugal Vegan
- 2 cups whole wheat flour
- 3 tbsp vegan butter
- 3 tbsp baking powder
- 1 tsp sea salt
- 2 tbsp granulated suagr or cane sugar
- 1 cups almond milk
- 1/3 cup vegan butter
- 1 tbsp cinnamon
- 1 cup brown sugar
- 1/4 cup almond milk
- 1/2 cup icing sugar
- 1/4 tsp vanilla extract
Preheat the oven to 350 degrees.
In a medium/large sized bowl, add the flour, sugar, baking powder and salt. Mix until combined.
Add the butter and mix with a fork until the dough becomes crumbly.
Add the milk and stir until blended.
On a floured mat, roll the dough out, ensuring that the dough is 1/2 inch- 1 inch thick.
In a small bowl, mix the filling ingredients.
Then take some of the filling mix and place a small dollop in each muffin tin bottom.
Spread the rest of the filling on the dough with a brush until well covered.
Cut the dough into strips and roll up.
Place in muffin tin and bake for 23-25 minutes.
While the buns are baking, mix your icing ingredients together. You want your icing to be fairly runny, but add more icing sugar if you want a thicker icing.
When the buns are fully cooked, remove from oven and allow to cool for about 10-15 minutes.
Drizzle the cinnamon buns with icing.
Nutritional information for one cinnamon bun in a 12 bun batch:
- Calories: 241
- Fat: 8.4g
- Sodium: 376mg
- Carbohydrates: 47.4g
- Fiber: 2.8g
- Sugar: 31.4g