Into a small bowl add
All-Purpose Flour (1 cup)
Rapid-Rise Yeast (2 pckg)
. Stir and set aside.
To a small pot, add
Almond Milk (1 1/2 cups)
Chai Tea Bags (1)
. Heat for 5 or so minutes or until warm.
Into a large bowl whisk together the warm milk tea infusion,
Brown Sugar (1/4 cup)
Egg Replacer (1)
Salt (1/2 tsp)
Vegan Butter (1/4 cup)
till well combined.
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.
Now stir in the remainder of the
All-Purpose Flour (3 1/2 cups)
, 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.
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.
Meanwhile prepare your sticky sauce by adding
Brown Sugar (3/4 cup)
Maple Syrup (2 Tbsp)
Vanilla Extract (1/2 Tbsp)
Ground Cinnamon (1 tsp)
Vegan Butter (1/2 cup)
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.
You can now preheat your oven to 350 degrees F (180 degrees C) and grab a baking dish.
Once your sticky sauce has cooled, add it to the base of this baking dish and make sure it’s spread around evenly.
Once your dough has risen, punch a hole into the middle of the dough and let it rise by double once again.
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!
Once you have flattened the dough, sprinkle with some
Brown Sugar (1/2 cup)
Ground Cinnamon (1/2 Tbsp)
. 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.
Once ready, bake for 25-35 minutes.
To make your icing, simply add
Vegan Cream Cheese (1/2 cup)
Vegan Butter (1/4 cup)
Powdered Confectioners Sugar (1 cup)
Vanilla Extract (1 tsp)
into a deep bowl and blend using a hand mixer for around 1-2 minutes.
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.