Vegan Raisin Buns Recipes

THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously rub two disposable foil pie pans with vegan butter.
• In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
• Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 350˚F (180˚C).
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• Spread the softened vegan butter evenly over the dough.
• Sprinkle evenly with brown sugar and cinnamon.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
• Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
• Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

PERFECT VEGAN CINNAMON BUNS

Steps:

• Combine all dough ingredients in a stand mixer with a dough hook attachment. Knead for 6-8 minutes or until the dough is smooth and elastic.
• Coat the dough ball in a light amount of canola oil, place in a large bowl and cover with a damp dish towel. Let the dough ferment at room temperature until doubled in size.
• On a lightly floured surface, roll the dough out into an approx. 19" X 16" rectangle. Spread evenly with 1/4 cup vegan butter or coconut oil, 1 tbsp cinnamon, 1/4 cup coconut or brown sugar, raisins and pecans.
• Starting from the longest edge closest to you, roll the dough away from you (encasing the filling inside.) Place the rolled dough seam side down and cut into 8 equal pieces.
• Line an 8" cast iron skillet or baking pan with parchment paper, spread with a little bit of vegan butter or coconut oil, top with a sprinkle of coconut or brown sugar and some chopped pecans. Place a single cinnamon bun, cut side facing up, into the center of the pan and group the remaining buns around the center one. Cover with plastic wrap and a damp tea towel and refrigerate overnight to rise.
• The next morning, take cinnamon buns out of the fridge and bring them to room temperature. Preheat oven to 300F. Bake cinnamon buns for 35-40 minutes. Important: About 1/3 of the way through cooking, cover them with a layer of aluminum foil to prevent them from getting too brown.
• Combine all ingredients, bring to a simmer in a small saucepan and cook for 5-10 minutes over low heat. Pour immediately over warm cinnamon buns, working some of the pecans and raisins into the crevices on top.
• Combine all ingredients in a high speed blender, blend until smooth and creamy. Add more almond milk to thin if necessary. Drizzle over nearly cool cinnamon buns for the best appearance. (For cashew frosting: Reduce almond milk to 1 tbsp. Do not thin with additional almond milk. Chill before whipping with a whisk and spreading over cooled cinnamon buns.)

VEGAN RAISIN BUNS

Steps:

• In a pot, melt the margarine, then add soy milk and yeast (if dry yeast, mix together with dry ingredients instead).
• In a large bowl, blend all the dry ingredients (flour, 100 g sugar, cardamom) and add the milk and margarine mixture. Mix well. Fold in raisins.
• Knead dough for about 5 minute Let dough rise in a hot place for about 20 minutes.
• Turn the dough onto a floured surface and knead for 2-3 minutes.
• Roll dough into roughly 20 rounded biscuits. Place on cookie sheet and cover with towel. Let rise in a hot place about 10 more minutes.
• Preheat oven to 430°F.
• Mix together the 1 tbsp sugar and water. Brush each bun with the sugar water. Bake 10-15 minutes.