We love Vegan Sticky Cinnamon Buns – warm, packed with cinnamon and covered in Caramel Sauce. They are a real treat. We don’t put any nuts in ours due to allergies (natch) but we do pack them with cinnamon sugar and raisins. If you can have nuts, then 1/4 cup chopped pecans is a nice addition.
I’ve played around lots with recipes, and I’m sorry to say that I’ve not liked the results when I’ve tried to cut down the ‘proving’ time. I think it really does take a good 1 1/2 hours for the first prove, and then 30 minutes for the second. That means making Vegan Sticky Cinnamon Buns isn’t a quick whirl around the kitchen. Something to do on a lazy Saturday morning so you have some wonderful buns to go with your afternoon tea.
I like using Vegan Dark Caramel Sauce for the ‘topping’, I found that a mix of sugar and margarine for the top didn’t produce that nice gooey sauce at the top. We do a full recipe of Vegan Dark Caramel Sauce, and then dollop more on top of the buns as we go. After the first day, you really do need to pop them into the microwave for a minute to warm up. That’s when we add more Dark Dairy Free Caramel Sauce to each bun. Vegan Sticky Cinnamon Buns are a bit like donuts that way, best eaten on the day.
Some people don’t bother with the caramel, but rather leave the ‘topping’ which is actually the bottom, out and top the buns with icing sugar. Gotta admit that doesn’t work for me, but if it does for you then go ahead!
Couple of tips.
The dough is quite soft, so I find using the baking parchment to roll the dough works best. If you’re happier with a denser texture, and a dough that’s easy to roll then add in 1/4 more flour.
When cutting the roll into buns make sure you clean the knife each time you cut or you’ll end up with cinnamon sugar spread everywhere. I also roll out the dough onto parchment paper otherwise I damage the work surface with the knife. I’ve seen some people use thread to cut the rolls but I can’t get my head around that so I always use a serrated knife.
Here are a couple of photos to help you along the way. The turned out tray of buns, along with the dark caramel sauce and how it looks after the second raise. I’ve never been terribly good at getting even buns!
Free From: Dairy, Eggs and Nuts
Contains: Gluten
Vegan Sticky Buns
- June 8, 2020
- Print this
Ingredients
- 5 1/4 cups self raising flour
- 1/2 tsp salt
- 1 1/4 cups non-dairy milk - I use Koko
- 1/4 cup coconut cream
- 1 tsp vanilla
- 1/2 cup caster sugar
- 1/2 cup non dairy margarine - I use Vitalite
- 7g fast acting yeast
- 2 tbsp Cinnamon
- Cinnamon Sugar Mix
- 3/4 cup Brown Sugar
- 1/3 cup Dairy free margarine
- 1/3 cup Raisins
Directions
- Step 1
- Preheat your oven to 180°C 360°F.
- Step 2
- Start by getting the dough ready, it needs to rise for 1 and a half hours so everything else can be done while that’s happening. Put the flour and salt in a large bowl
- Step 3
- Warm the non-dairy milk, caster sugar, melted non-dairy margarine (I just zap it in the microwave to melt it), and Vanilla in a pot. Gently warm until the sugar is dissolved. Make sure the mixture is just tepid, and then add the yeast (give it a quick whisk) and leave for 5 minutes to get foamy. If the milk mixture is too hot then it will kill the yeast
- Step 4
- Once you have a nice foamy looking mixture add it to the flour and bring together into a dough. Kneed for 3 minutes and then put in a bowl, covered with cling film and pop it in a warm place for 1.5 hours to rise.
- Step 5
- Now make the Dark Vegan Caramel Sauce and put to one side
- Step 6
- Cream together the brown sugar, non dairy margarine and Cinnamon for the Sugar mix and leave to one side
- Step 7
- Prepare your pan by lining it with parchment paper and very lightly greasing the sides. Pour half the Dark Vegan Caramel Sauce into the pan and spread it out evenly as possible
- Step 8
- Once the the dough has risen place a piece of parchment on your rolling board and roll out the dough into the rectangle. Spread the cinnamon sugar on the dough and sprinkle the raisins on top. Carefully roll up the dough, from the long edge until you have a cigar shaped roll. I use the parchment paper to help me by pulling up the end and rolling it over carefully. You can just use your fingers if you prefer. This is the fiddly bit so take your time.
- Step 9
- Using a serrated knife cut even rolls (9).
- Step 10
- Place each roll into the pan cut side down so the swirl shows, and cover the pan with clingfilm. Allow to rise for 30 more minutes
- Step 11
- Bake for 33-35 minutes. Allow to cool for a few minutes and then turn out onto a plate. You’ll have the caramel sauce ‘on top’ then dripping down the sides.
