Cupcakes are so 2012. Cinnamon buns are what’s up. Trust me.
Just think, cinnamon buns in countless flavors: apple cinnamon, pumpkin spice, red velvet stuffed with cream cheese, chocolate with a fudge swirl, lemon poppyseed filled lemon curd… savory buns stuffed with garlic and cheeeeeeese. Cinnamon bun food trucks. Cinnamon buns on a stick at the country fair. MF CINNAMON BUN SUNDAES.
COME ON. That’s amazing. I don’t have the bandwidth to tackle anymore business ventures at the moment (or the ability to make yeast react and dough rise) but if I did… you better believe Honeystuck would be an artisan cinnamon bun franchise coming to a city near you.
Until then I’ll just be making buns for myself. First up: apple cinnamon buns.
Vegan Apple Cinnamon Buns
I’ve never made cinnamon rolls and I have a hate-hate relationship with yeast so a recipe titled “Easy Cinnamon Rolls” on Minimalist Baker seemed like a safe starting point. I followed the recipe for the dough (failing to make it rise, as always) and then made my own filling with the apples from my orchard haul. Try not to eat that filling by the spoonful. (Don’t try.)
- 1 (stupid) pack of instant yeast
- 1 cup unsweetened almond milk
- 3 tablespoons Earth Balance
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 cups flour (I used whole wheat)
- 1 large apple, diced (should be one heaping cup)
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 cup sugar
- 1/4 cup raisins
- 2 tablespoons coconut oil
- Combine milk and Earth Balance and heat to 110 degrees
- Sprinkle yeast on top and let sit for 10 minutes to react (which, if you are me, it won’t… ever)
- Add sugar and salt and stir to combine
- Transfer liquids to a large stand mixer with a bread hook and add flour half a cup at a time
- Mix with bread hook until dough forms a ball
- Transfer dough to a greased bowl, cover and let sit in a warm place until it rises, doubling in size (which, if you’re me, it won’t)
- While your dough is (allegedly) rising, prep your awesome apple filling
- Combine diced apple, spices, sugar, raisins and coconut oil in a bowl and microwave for 1 minute
- When dough is ready, roll it out on a floured surface into a rectangle
- Spread filling across dough, and roll lengthwise to create a log
- Using a sharp knife, cut 1- to 2-inch sections to create buns
- Arrange buns in a greased 8-inch round dish
- Bake at 350 for 25 minutes
Don’t get discouraged if your dough doesn’t rise. I have actually never succeeded in making dough rise. I even bought a thermometer to make sure the liquid is the right temperature. It doesn’t stop me and it really doesn’t ruin your end product. Unless you think these beautiful sugary sweet spicy buns are ruined. Which they are not. Yeast is overrated.