There seems to be a debate on whether or not you call these delicious baked goods rolls, or buns. I guess it depends what your parents called them growing up, or where you live. They could be sweet buns, sticky rolls, sticky buns, cinnamon rolls or cinnamon buns. Either way, they’re delicious.
For the purpose of this post, I’m going to call them buns.
Because, when you say you’ve got a ‘roll in the oven’ – it doesn’t quite have the same meaning.
Yup – We’ve got a ‘bun in the oven’ – and not just the cinnamon type 🙂
Adam and I are so insanely excited to announce we have a new little baker arriving this august.
photo: paige hilker photography
It was so hard keeping it a secret for three months. And today, I’m actually four months pregnant. It’s crazy how everything changes once you find out you’re going to be parents. The first few months went by slowly, keeping a secret during the holidays, being exhausted, sleepless nights (hello insomnia) and some definite cravings (toasted tuna sandwiches at 4 am….)
However, the second trimester has brought energy and sleep (thank god for snoogles).
This is also a reason why it’s been a little quieter on the blog front. Not a whole lot of baking has gone down, and even less energy to blog and upload posts. I’ve actually been really lucky (fingers crossed) that I’ve felt pretty good so far. No real morning sickness (thankfully) and no other crazy pregnancy symptoms. I actually didn’t think I was pregnant when we found out – though we were planning on it. I’m hoping this stays the same for the rest of the pregnancy!
I’ll share some pregnancy updates and stories on the blog as we go. And there will be lots of cinnamon buns in the future.
For now, old man winter has decided to stick around forever. It’s currently snowing outside – again. Just when you think it’s over, and spring is around the corner, it snows. Personally I’ve had enough of it. I’m ready for sunny days – heck, even rainy ones. Anything but snow. Enough with the snow.
Snow just means more days cozying up inside baking. These cinnamon buns are a labour of love (pun intended).
If you’ve never made cinnamon buns before, don’t be intimidated by the lengthy process. It’s actually quite easy and the end result, a warm sticky cinnamon scented treat, is well worth the effort. Kind of like babies.
Make these on the weekend to enjoy all week long.
And pray that winter is over. Soon.
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water, 105-110˚ F
- 1/3 cup sugar
- 1/4 cup coconut oil
- 1 cup unsweetened almond milk
- 3 cups + 2 tablespoons all-purpose unbleached flour (plus more for kneading)
- 1/4 cup butter or coconut oil, softened
- 3/4 - 1 cup, packed brown sugar
- ground cinnamon
- 1 cup vegan cream cheese OR regular light cream cheese, softened
- 1/2 cup vegan butter / butter
- 3-4 cups powdered icing sugar
- Almond Milk
- Add yeast a small bowl and add warm (not too hot) water; gently stir to combine then add a pinch of sugar and set aside until foamy (15-20 minutes). A thermometer helps to ensure water is not too hot, otherwise it will kill the yeast (i.e. dough will not rise)
- In a small saucepan set over medium heat, melt the coconut oil then whisk in the sugar and almond milk. Cook for about 2 minutes, just until the mixture is hot, then remove from heat and set aside to cool. Use a thermometer to gauge when the temperature has dropped below 110˚ F.
- In a large stand mixer with mixing bowl, whisk flour. Create a well in the center and pour in the prepared yeast and cooled almond milk mixture.
- Using the dough hook gently stir on low setting until the flour is completely combined. You may stop the mixer and use a spatula around the outside to ensure all flour is combined.
- Continue to knead dough until it is elastic and soft. About 4-5 minutes on speed setting 4/5 (medium speed).
- Alternatively, you can knead dough by hand on floured surface.
- The kneaded dough should be slightly sticky.
- Transfer the dough to a lightly oiled mixing bowl, cover with a towel, and store in the warmest part of your house for 1-2 hours, or until doubled. I like to set it near the heater, and wrap a blanket around it as well.
- Line a 9″ square baking pan with parchment paper; set aside.
- In a small bowl, mix together the brown sugar and cinnamon (as much as you'd like, about 1 tbs); set aside.
- Clear off a workspace on your counter and sprinkle with flour.
- Gently punch down the dough then remove from bowl and knead between your hands for 1-2 minutes, just until you’ve worked out the big air bubbles.
- Once kneaded, place the dough on the prepared surface and let it rest for 15-20 minutes. If you don’t let it rest, it will be difficult to roll.
- Roll the dough out into a 12×18 rectangle. Use a pastry brush (or the back of a spoon) to spread the coconut oil/butter then sprinkle with cinnamon and brown sugar.
- Starting at the long end, roll the dough into a log, slice into nine segments, and place them in the prepared pan. Cover pan with a towel and let the rolls rise for (1) one hour in the warmest part of your house.
- When ready to bake, preheat oven to 350˚F. Brush the tops of the cinnamon rolls with coconut oil (if desired) then bake at 350˚ F for 26-28 minutes, or until golden.
- Remove rolls (along with the paper) from pan and set on a wire rack to cool for about 10-15 minutes.
- You can leave the cinnamon rolls as they are, but my favourite part is the gooey cream cheese frosting on top.
- In a mixing bowl, whip the cream cheese until light and fluffy with stand mixer or hand-held mixer.
- Add the butter and continue to whip until soft.
- Add in the icing sugar, 1/2 cup at a time and beat until fully incorporated. You may wish to add more depending on consistency.
- Add almond milk a few Tbs. at a time, until you've reached desired consistency. You may want a thicker frosting, or a thinner one.
- Once finished, spread evenly over top slightly cooled cinnamon buns. Serve warm.
- Store cinnamon buns on counter for 2-3 days.
- I have also frozen fully cooked cinnamon buns. Thaw, and frost when ready to serve.