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Golden Cinnamon Buns

29 Jan

Ever since Julie made cinnamon buns she saw on ohsheglows… I’ve been craving them!!!  And, since this week has been below average freezing cold, I needed a little somethin-somethin to get me through!!  So cinnamon buns it is.

There really is nothing better than a warm, gooey cinnamon bun straight out of the oven and the lovely aroma that fills your house!!  (Seriously… can you think of anything better?)  But who has 5 hours to make these yeast-risen bundles of joy?  Not me.  UNTIL NOW!!  No, I didn’t suddenly gain time… I gained a quick-bread recipe that takes about an hour from start to finish!  No yeast, not much kneading, and no waiting for your buns to proof and double in size.

This may be the best and worst thing I have discovered.  Ryan’s going to have to hide the flour when he goes to work.

This recipe was adopted from Joyful Bakers take on cinnamon buns from the book Here In America’s Test Kitchen.

Golden Cinnamon Buns

Makes about 9 buns

2 1/2 cups all-purpose flour

2 Tbsp. sugar

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 1/3 Tbsp. white vinegar + enough almond milk (unsweetened original) to make 1 1/4 cup, *combine and let sit 5-10 minutes*

2 Tbsp. Earth Balance, measured cold, then melted

For Filling:

3/4 cup packed light brown sugar

1/4 cup granulated sugar

2 tsp. cinnamon

Sprinkle of salt


First, prepare filling by combining all ingredients well in a small bowl.  Set aside.

Second, preheat the oven to 425 F.

Third, prepare your baking dish by lining it with parchment paper then spraying the parchment with canola spray.

Next, make the buns.  Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt until completely combined and slightly aerated.  In a separate bowl, combine the almond milk/vinegar and melted Earth Balance.

Make a well in the center of the flour mixture; slowly pour the wet ingredients in to the well and stir with a wooden spoon until tacky, yet combined.

Turn out onto a lightly floured surface and knead gently for a few turns to smooth the dough.  Add flour if needed when sticking occurs.  The dough will be very soft.

Using flour covered hands, gently press the dough into a large rectangle (about 12X9in.) being careful not to tear the dough… like I did.  If the dough does tear just pinch it closed and be mindful that that area is weaker.  The rectangle does not have to be perfect.  Remember these are homemade and they will most definitely look that way!!  So don’t stress over uneven sides!

Once the rectangle is made, spread 2-3 Tbsp. softened, not melted, Earth Balance over doughs surface.

Sprinkle the prepared cinnamon sugar filling evenly over the buttered surface.  Press firmly into the dough to set.  If you want you can add nuts and/or raisins at this time.

Roll the dough making sure to roll tight and straight so the ends are even.  This was, for me, the hardest part.  The dough is very soft and sticking, a lot of sticking, occurred.  But I got through it.  Definitely have a bench scraper, or a thin spatula, close by to ease the rolling/sticking process.

Once rolled, cut into the desired thickness.  I got 9 good sized rolled.

Carefully place the rolls into a prepared baking dish.  Nuzzle them close together for a soft, rustic bun.  This will also help keep the buns standing on their own.  Sprinkle any leftover (or squished out) filling on top.

Bake in a preheated oven for 25-27 minutes, until golden brown.  Try not to open the oven for any reason… this is the second hardest part.

Meanwhile, while the buns are baking, prepare the golden syrup, based on a recipe from, that will be drizzled on top.

Golden Syrup

Makes about 1/2 cup syrup

2 tsp. corn syrup

4 Tbsp. almond milk, unsweetened original

1 cup sugar

1 tsp. vanilla

1/2 tsp. cinnamon


Combine all in a small saucepan over medium-low and stir until the sugar is dissolved and the syrup is thin and smooth.

When the buns come out of the oven let them sit about a minute before moving them.  Prepare a drizzling station (cooling racks placed on a baking sheet) and carefully lift the parchment paper out of the baking dish.  With a butter knife, cut the buns apart.  Place onto the cooling rack.

Drizzle each with about a Tbsp. golden syrup while they are still warm.  Let that set and, if needed, apply another Tbsp. or so right before serving.

These sin-namon buns are easily cooled and baked again later.  Just place in a preheated 350 F oven for 10-12 minutes and drizzle with some more syrup!  They still taste just like they were just made!!

I ate the end piece!!  I just had to sample it!

I hope everyone, vegans and non-vegans, enjoy these!!  I know I did!!

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