Sometimes it’s just a make cinnamon buns, coffee and movies kind of weekend.
I have been craving cinnamon buns for weeks. I have no idea why. I just wanted a big sticky gooey, yummy, sweet cinnamon bun. But I also wanted to respect my needs (and not feel awful after) so I wanted it dairy free and naturally sweetened. So I couldn’t just run out to the store and get one – I decided I was going to make some sugar free dairy free cinnamon buns.
Of course my biggest issue was time. When I am baking and/ or creating in the kitchen I like to have the time to do it. I don’t like to feel rushed or hurried, or that I have to get to the next thing. I just want to move from one step to the next at whatever pace I choose. Often enjoying a favorite movie in the background as I work. I like to take my time, enjoy the experience and give myself space to do it. I also need to feel motivated or ‘in the mood’ as they say. I find if I don’t want to then I won’t enjoy doing it either and it certainly won’t turn out.
This weekend the stars aligned and I had all these things in place, time, desire, all the ingredients (as sometimes that is a big barrier to lol). It was the kind of weekend that was just for me, doing what I wanted to do when I wanted to do it. A soulful weekend I like to call it. A time where I can do things that I love and fill up my soul. Sure I had work to do, and other tasks that certainly could have used my attention, but sometimes we really need to take a break, get away from work and I needed this more. I needed to rejuvenate and reconnect with myself and well baking and creating in the kitchen is one way that I like to do it.
Now you have to understand what kind of undertaking making cinnamon buns from scratch was for me. Growing up I had tried a number of different bread type recipes and could never get them to rise successfully. No matter what I tried or how I did it, I just had no success. You know when they say you should let it rise til it doubled in size? I was lucky if it rose even a little, if at all, and that was after hours of waiting. Failed after failed attempt, I watched others do it successfully, my aunt did it with ease, I think even my sister managed it once, but for me it just wasn’t happening. So to even attempt a cinnamon bun recipe where rising was involved was a big thing – I had absolutely no idea if they were even going to turn out as the light and fluffy cinnamon buns I desired, or if I would end up with rocks in the garbage once again.
I was also playing with ingredients – creating a recipe that was naturally sweetened and dairy free, I put some things in and took some out. I laughed as I was telling my girlfriend about it when I went to yoga, leaving the buns behind hoping they would rise and double in size by the time I got back. Because of all the tweeks I had made I really thought it would be a miracle if they worked.
To my delight, when I returned home from a lovely yoga and essential oils class, the cinnamon buns had in fact risen and doubled in size! I was so excited I took a picture and sent it to my girlfriend right away! (I have no idea if she was as excited as me to see this but I sent it anyways).
I giddily turned on and preheated the oven, preparing them to bake. I couldn’t wait to pull them out of the oven and taste them! hoping that my cinnamon buns had not only risen but that they tasted good too.
The good news is, they did. In fact, I have had a hard time not eating them all and am grudgingly sharing them with the kids. The beauty of it is the recipe is so easy the kids could make them themselves with a little supervision. And since they devoured theirs today afterschool they announced that they are very willing to do so!
Sugar Free Dairy Free Cinnamon Buns
2 1/2 – 3 c. flour
3 tbsp. honey
1 tsp. salt
2 1/4 tsp. quick rise yeast
1/2 c. water
1/4 c. unsweetened almond milk or choice of unsweetened non-dairy milk
3 tbsp. Earth Balance Vegan Spread
3 tbsp. softened Earth Balance Vegan Spread (this softens quite quickly so don’t leave it out too long as it will actually melt)
3-4 tbsp. cinnamon
1/4 – 1/2 c. coconut sugar
1/2 c. raisins (can add more if you really like raisins)
Mix 2 1/2 c. of flour, salt and yeast together. Create a hole in the middle of the dry mixture and add the honey to the hole, but do not mix. Set aside.
Heat the water, non-dairy milk, and Earth Balance on low heat on the stove. DO NOT bring the mixture to a boil, make sure everything has melted, mixed together and is hot but not boiling. If it boils the temperature of your mixture is too high and may not turn out. Add the liquid mixture to the dry ingredients by pouring liquid in the middle over the honey – this is so the honey will melt and dissolve into before mixing. Ensure that the honey has completely dissolved before beginning to mix.
Using a dough hook on the stand mixer, mix together on a low setting. If all the dry ingredients are not mixing as well you may stop the mixer and mix in the rest by hand, then put it back under the mixture to complete. If needed, add the rest of the flour a tablespoon at a time to form a smooth dough (I found that I did not need the extra flour but you may depending on where you live). Continue to mix for 5 minutes. Allow the dough to rest for 3-5 minutes.
After you have allowed the dough to rest, use a rolling pin and roll out the dough into a rectangle shape about 1/8 inch thick. Spread the softened Earth Balance over the dough. Then sprinkle evenly with desired amount of cinnamon and coconut sugar. Sprinkle with raisins.
Beginning with the long end of the rectangle, tightly roll the dough so that you’re filing is on the inside. Cut the rolled dough into 10-12 even pieces. Place the pieces in a well greased 9×13 inch pan.
Place the rolls in a warm draft free place and cover lightly with a clean t-towel. Let rise til they are double in size.
Preheat oven to 350 F and bake for 25 minutes until golden brown. Remove from oven and cool.
Now we found these sweet enough and enjoyed them without icing and honestly they really don’t need it. But if you would like to ice your cinnamon buns you can certainly do so. I have this yummy dairy free sugar free cream cheese icing that is to die for! So I am definitely going to try that on these cinnamon buns the next time we make them. If I can find it that is… I can’t remember where I put it… I’m sure it’s in that ‘safe’ place. (Once I do find it I will share it with you here).
These cinnamon buns certainly did not disappoint, in fact I may have just enjoyed one slathered with Earth Balance on it once the kids were in bed… we must try out all options of course! I will definitely be making them again. Though I would like to try a gluten free version and see how that one will turn out…maybe I shouldn’t push it…