Vegan cinnamon buns
These vegan cinnamon buns come with a smooth caramel sauce and the crunch of pecans. Serve warm from the oven with coffee.
Equipment and preparation: You will need a 20-21cm/8in square baking tin.
Each serving provides 439 kcal, 9g protein, 75g carbohydrate (of which 32g sugars), 11g fat (of which 2g saturates), 4g fibre and 0.5g salt.
Ingredients
For the cinnamon bun dough
- 475g/1lb 1oz strong white flour, plus extra for dusting
- 25g/1oz cornflour
- 7g sachet fast-action yeast
- 50²µ/1¾´Ç³ú caster sugar
- ½ tsp ground cardamom
- ½ tsp salt
- 300–325ml/10–11fl oz soya milk (or almond milk)
- 75g/2½oz dairy-free margarine
For the caramel sauce
- 75g/2½oz dairy-free margarine
- 3 tbsp golden syrup
- 3 tbsp soft light brown sugar
- pinch of salt
For the cinnamon filling
- 2 tbsp soft light brown sugar
- 2 tsp ground cinnamon
- 50²µ/1¾´Ç³ú pecans, toasted and chopped
- 200g/7oz spiced apple butter, apple purée or puréed medjool dates
Method
Line a 20–21cm/8in square baking tin with a sheet of baking parchment so that it covers the base and comes up the sides of the tin.
Tip the strong flour and cornflour into a large mixing bowl (or bowl of a free-standing mixer fitted with a dough hook). Add the yeast, caster sugar, cardamom and salt and mix to combine.
Warm the milk either in a small pan, or in the microwave until lukewarm and add to the dry ingredients along with the dairy-free margarine. Mix well to combine, then tip out onto a lightly floured work surface and then knead for about 5 minutes, or until the dough is silky smooth and elastic. (If using the free-standing mixer simply knead the dough in the bowl using the dough hook.)
Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size.
Meanwhile prepare the caramel sauce and apple cinnamon filling. In a small pan, melt together the dairy-free spread, golden syrup and soft light brown sugar. Add a pinch of salt, bubble for 10 seconds and then pour into the prepared tin.
To make the cinnamon filling, mix together the soft light brown sugar, cinnamon and chopped pecans in a small bowl. Set aside.
Lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm/20 x 12in and with one of the longer sides nearest to you. Carefully spread the apple butter (or puréed medjool dates) evenly to cover the dough. Scatter with the cinnamon sugar and chopped pecans.
Starting with the side nearest to you roll the dough into a neat, long spiral log. Trim the ends to neaten and then cut the log into 9 even-sized slices and place them cut side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch.
Meanwhile preheat the oven to 180C/160C Fan/Gas 4.
Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown. Serve warm or at room temperature.
Recipe Tips
To make date butter, put 200g/7oz dates in a heatproof bowl and slowly add 6tbsp boiling water. Mash the dates using a fork to make a creamy paste. Alternatively, you can blend them in a food processor.