Baking in the Pandemic has been wasteful at times. And I've been often putting off making a full batch of anything when I've been on my own for weeks on end. I've developing a lot of recipes for just two. Cinnamon Buns are best kept simple in my opinion. Always served warm. I've never been an frosted bun girl, but these get glazed with a touch of maple syrup which adds that perfect sticky bun texture.
Make this for our flatmate/love or just for yourself and save the other bun for the next day! The perfect recipe to prepare on a Friday afternoon/evening to bake the next morning, or for a long slow weekend morning. Enjoy!
Recipe:
Cinnamon Bun Ingredients:
137g or (1 cup & 1 tablespoon) plain flour
1 tablespoon soft brown sugar (or coconut sugar)
1/2 teaspoon vanilla powder, vanilla extract or seeds from one vanilla pod
20g vegan butter (I prefer to use a block style vegan butter)
80ml or 1/3 cup non-dairy milk
1 & 1/2 teaspoon yeast
1 tablespoon of plain yogurt
1/4 teaspoon of sea salt
Cinnamon Butter
30g Room Temperature butter
1 1/2 teaspoon cinnamon
1 1/2 tablespoons of soft brown sugar (or coconut sugar)
1 tablespoon melted butter for brushing
2 tablespoon maple syrup for Brushing
Start by mixing the plain flour, sugar, salt all together in a bowl. add the butter & vegan milk into microwave safe mug, heat until the butte has just melted.
Then allow to cool till tepid or warm to touch, around 43c if you have a thermometer. Not too hot as this will kill the yeast. now add the yeast and mix with a fork. leave to stand until the milk is slightly frothy for about 5-6 minutes.
Once frothy add to the flour mixture along with the tablespoon of plain yogurt & vanilla. Using a spatula or wooden spoon mix till it comes together as a loose dough. Then start to use your hands and knead for a few minutes in the bowl. Transfer to a clean and dry surface and knead for a further 5-6 minutes till it's no longer sticky. (don't add any extra flour) the dough should come together and and less sticky and supple.
Transfer the ball of dough to a lightly greased bowl and covered with cling film. Allow to rise in a warm place for 1-1 1/2 hours. It should have doubled in size or at least by a 1/3.
Prepare the cinnamon butter by adding room temp butter with the flour, cinnamon and sugar. Using the back of a fork, mash everything together. It might seem light it won't come together, but it should make a nice cinnamon butter paste. set aside. Grease a oven proof pan that is deep enough to leave space for two buns with butter. set aside.
Once it has doubled. knock out the air. Cut dough into two balls. Lightly flour the surface and the rolling pin. roll out into a rectangle. add half of the cinnamon butter to one side using a silicone spatula or spoon and then fold the empty half over.
Slice length ways into a three individual strands, leaving the end in tact.
braid the three strands all the way to the bottom.
then roll onto itself to make a bun. pressing in to make it sealed.
Repeat.
Second Rise
Cover with cling film again and set aside in a warm place to rise again for 30 minutes - 1 hour. All depends on how warm your house is. Should double or rise by a 1/3.
Pre-heat oven at 180c. Once doubled brush buns with 1 tablespoon of melted butter. Bake for 25 minutes. At the 23 minute mark, brush with 2 tablespoons of maple syrup.
Serve warm with coffee or tea!
Overnight Rise:
If making this the night/day before. Once the buns have had their second rise, simple put in the fridge covered with cling film. The next day before pre-heating the oven, take the buns out for 45 minutes to come to room temperature. Then follow the same baking instructions. Leaving overnight will allow the gluten to relax and develop more flavour. It's also very lovely to have done all the work and just wake up and simply bake the buns.
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