Cooking Instructions
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Step 1
Into a small bowl add
All-Purpose Flour (125 g)
and
Rapid-Rise Yeast (2 pckg)
. Stir and set aside.
Step 2
To a small pot, add
Almond Milk (360 mL)
and
Chai Tea Bags (1)
. Heat for 5 or so minutes or until warm.
Step 3
Into a large bowl whisk together the warm milk tea infusion,
Brown Sugar (55 g)
,
Egg Replacer (1)
,
Salt (3 g)
, and
Vegan Butter (55 g)
till well combined.
Step 4
Into the large bowl add the flour and yeast mixture. Whisk for around 2-3 minutes or until everything is well combined and lots of bubbles have developed.
Step 5
Now stir in the remainder of the
All-Purpose Flour (435 g)
, slowly, and add more as you need. You want it to be pliable but not too sticky. Knead for 5-10 minutes and add flour to the surface area to make the process easy.
Step 6
Grease the sides of a large bowl and add in your dough. Add oil to the top of your dough and place a damp cloth over the top of the bowl. Place in a warm place for around 15-30 minutes.
Step 7
Meanwhile prepare your sticky sauce by adding
Brown Sugar (165 g)
,
Maple Syrup (30 mL)
,
Vanilla Extract (10 mL)
,
Ground Cinnamon (3 g)
, and
Vegan Butter (110 g)
into a pot and simmer on low heat till completely melted. Whisk/stir constantly to avoid burning. Once ready remove from heat and let it cool. This should only take a few minutes.
Step 8
You can now preheat your oven to 350 degrees F (180 degrees C) and grab a baking dish.
Step 9
Once your sticky sauce has cooled, add it to the base of this baking dish and make sure it’s spread around evenly.
Step 10
Once your dough has risen, punch a hole into the middle of the dough and let it rise by double once again.
Step 11
Using a rolling pin roll out the dough into a large rectangle, around 20x14x1-inch or whichever dimensions work best for you and your baking dish!
Step 12
Once you have flattened the dough, sprinkle with some
Brown Sugar (110 g)
and
Ground Cinnamon (5 g)
. Add as much or as little as you’d like. Roll the dough width-wise, keeping it tight, and cut into around 12-14 rolls. Place them onto the sticky sauce and set them aside to rise till doubled in size.
Step 13
Once ready, bake for 25-35 minutes.
Step 14
To make your icing, simply add
Vegan Cream Cheese (120 mL)
,
Vegan Butter (55 g)
,
Powdered Confectioners Sugar (110 g)
, and
Vanilla Extract (5 mL)
into a deep bowl and blend using a hand mixer for around 1-2 minutes.
Step 15
Once your cinnamon buns are ready then spread over the icing and enjoy these babies hot! They last for one week in a tightly sealed container, keep at room temperature.
