I love making bread on the weekends – not only does it make the kitchen smell divine but there is nothing that can rival freshly baked homemade bread. My student house was freezing cold with no airing cupboard so when I moved into my warm, toasty flat with airing cupboard I was very excited at how much quicker my bread dough proving would be. Now I can have cinnamon buns on the table ready for weekend brunch, perfect with a cup of tea. Why not go all out cinnamon crazy and pair your buns with a cup of chai tea?
They are a little naughty but bread dough takes a good 10 minutes of kneading to fully develop the gluten so you earn a few calories whilst baking them. Patience is really key with this recipe. Knead it thoroughly and allow the bread time to prove – the wait is really worth it.
Vegan Cinnamon Buns
Takes 3 hours,
makes 16 small buns.
- 500g plain flour
- 7g instant yeast
- 1 tbsp cinnamon
- 1 tbsp mixed spice
- 25g caster sugar
- 200ml warm water
Cinnamon sugar glaze
- 25g dark brown sugar
- 25g caster sugar
- 50g vegan margarine
- 1 tsp cinnamon
- Mix together the dry ingredients for the bread dough (flour, yeast,
sugar, cinnamon and mixed spice).
- Gradually add in 150ml of the water into the dough. Ensure the water is lukewarm but not too hot. Add in the last 50ml if required to bring the dough together into a ball.
- Thoroughly knead the dough for 10 minutes until the surface is smooth and the dough is springy when pushed.
- Place the dough in a lightly oiled bowl, cover with cling film and leave to rest in a warm spot until the dough has doubled in size (approximately 1 hour).
- Whilst the dough is proving, melt the margarine and stir in the sugar and cinnamon to make the glaze.
- Take the dough and knead it back down. Split the dough into 16 equal sized pieces.
- Roll each piece into a long sausage and then flatten to form a rectangle. Cover this in glaze before rolling up into a swirl and placing in a tin.
- Repeat this until all the dough is rolled up into swirls and arranged tightly in the tin. Cover the swirls in more glaze.
- Leave to prove for a further 30 minutes.
- Bake in the over at 190°C for 30 minutes until golden and “hollow” sounding when tapped. Continue to glaze the buns throughout the cooking procedure.
- Allow to cool and drizzle with a little glace icing if you fancy an extra sweetness.