I Wanna Live With a Cinnamon [Bun] Girl

You would be happy for the rest of your life!  Neil Young would agree.  One of my favorite fans noticed I haven’t posted in some time…Sorry, friends, I have been piled with graduate schoolwork lately!    I hope you find this post (& its title) satisfactory, J.  🙂

This is the first time I’ve impromptu’d with yeast breads and I’d say it was a success.  These big ol’ buns were for a birthday brunch of a dear friend of mine.  Happy Birthday, Kim!  The cinnamon filling was a bit thin, so I’m upping the amount in the recipe.  Let me know if it works!  I also didn’t have any vanilla extract, so add it where you see fit.  Also, Happy Spring, everyone!  It’s (almost) warm enough to not wear long underwear here in MT!  Happy baking!

IMG_3202Cinnamon Buns!

Makes 10 buns

Dough

  • 5 cups flour
  • 1/2 cup Earth Balance, cold
  • 1 tsp salt
  • 2 1/2 tsp active dry yeast
  • 6 Tbsp of warm water (110 – 115 °F) + 1  Tbsp sugar
  • 2 1/2 cups “milk” (I used coconut milk)
  • 6 Tbsp of warm water (110 – 115 °F) + 1  Tbsp sugar
  • 2 Tbsp flax seed meal
  • 1/2 cup sugar

Filling:

  • 2-3 Tsp of  ground cinnamon
  • 1/2 cup sugar
  • 1/4 Earth Balance

1)  “Proof” the yeast, to make sure it’s active.  In a small bowl, mix 1 Tbsp sugar and 6 Tbsp warm water until sugar is dissolved.  Add yeast and set aside for 10 minutes.  If the yeast mixture is foamy and has a head like a good beer, it’s good!

2)  In a large bowl, mix flour, salt, and Earth Balance.  With a pastry cutter (or your hands), cut the cold Earth Balance into the flour until it resembles coarse crumbs.

3)  In a medium bowl, add flax meal, milk, and 1/2 cup sugar.

4)  Add yeast mixture, once done proofing, to large bowl of flour mixture.

5)  Add medium bowl of milk mixture to large bowl of flour mixture.

6)  Mix until just combined.  A slightly sticky dough will form.  DO NOT OVERMIX.

7)  Cover bowl with clean towel and set in warm, draft-free area, and let rise for about an hour, until doubled in bulk.  Make filling in meantime.

8)  To make filling, melt Earth Balance over low heat.  Add sugar and cinnamon and sugar and whisk until combined.

2)  Remove from heat and set aside.  Back to the dough!

8)  Punch dough down and transfer to floured surface.

9)  Knead dough just until workable (DO NOT OVERKNEAD) and no longer sticks to the work surface or your hands.

10)  Divide dough in two heaps.  Set one heap aside.

11)  Make each head into a long rectangle.

12)  Spread filling on dough and roll lengthwise and pinch the edges where one end of the dough meets the other in the last roll as to not let the filling spill out.

13)  Cut log of dough into 5 equal pieces

14)  Repeat with other heap of dough.

15)  Place buns into a greased 9″ x 13″ pan (it’s okay if the buns touch, they will).

16)  Bake in 350 °F oven for 40 minutes or until golden brown.

Icing:

  • 1/2 cup “cream cheese”, softened
  • 1/4 cup Earth Balance, softened
  • 1 tsp vanilla extract (I just used a piece of vanilla bean)
  • 1 1/2 – 2 cups powdered sugar

1)  Beat cream cheese and Earth Balance until smooth.

2)  Add vanilla and powdered sugar and beat until smooth, a glaze that’s ideal for drizzling over buns should form.

3)  Drizzle over cool or slightly warm buns.

ENJOY!

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