- For dough:
- ⅔ tza de lukewarm water
- Tza of ⅓
- 1 tbsp of warm soy or almond milk
- ⅓ tza
- 2 tbsp sugar
- 2 tbsp active dry yeast
- ¼ tsp salt
- ¼ tza
- 1 tsp coconut oil, melted
- 3 cups
- 2 tbsp multipurpose flour
- 1-2 tsp cinnamon
- ¼ cup of coconut sugar (or brown sugar) (more extra)
- ⅓-½ cup of raisins
- ⅓-½ tza of nuts, chopped (more extra)
- ¼ cup of brown sugar
- 2 tablespoons vegan butter or coconut oil
- 2 tbsp nuts (optional)
- ¼ cup of soy milk or almond
- ½ tza of soaked raw cashews
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ¼ cup of icing sugar
- 2-4 tbsp almond milk (more to lose weight, as needed)
< li itemprop = "ingredients"> ¼ cup of vegan butter or coconut oil (more extra)
Combine all dough ingredients in a stand mixer with a mixer. dough hook accessory. Knead 6-8 minutes or until dough is smooth and elastic.
Coat ball of dough in a light amount of oil, place in large bowl and cover.
Let proof dough at room temperature until doubled in size.
On a lightly floured surface, roll dough into a rectangle approx. 19″X16″. Spread evenly with ¼ cup vegan butter or coconut oil, 1 tablespoon cinnamon, ¼ cup coconut or brown sugar, raisins, and walnuts.
Starting from the longest edge closest to you, roll the dough away from you (boxing the filling inside.) Place rolled dough seam-side down and cut into 8 equal pieces.
Place a single cinnamon bun, cut seam-side up, into center of pan and bunch remaining buns around center. Cover with plastic wrap and refrigerate overnight.
The next morning, remove the cinnamon buns from the refrigerator and bring to room temperature. Preheat the oven to 180°. Bake the cinnamon buns for 35-40 minutes.
Important: About ⅓ of the way through baking, cover with a layer of aluminum foil to prevent over-browning.
Combine all ingredients, bring to a simmer in a small saucepan and cook for 5-10 minutes over low heat. Immediately pour over warm cinnamon buns, spooning into cracks on top.
Combine all ingredients in a high-speed blender, blend until smooth and creamy. Add more almond milk if necessary. Drizzle over cinnamon buns.