My poor cinnamon buns

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Forum -> Recipe Collection -> Cakes, Cookies, and Muffins

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ibelongtosomebody

Thu, Apr 23 2020, 3:28 pm

Anyone want to share their recipe and fool-proof directions? This thread made my mouth water, but I've never made these before.

MiriFr

Thu, Apr 23 2020, 3:41 pm

ibelongtosomebody wrote:

Anyone want to share their recipe and fool-proof directions? This thread made my mouth water, but I've never made these before.

I make bomb vegan cinnamon buns, if you're interested! (Dealing with a dairy and egg allergy)
I also have delicious pareve ones, and delicious dairy ones. And I have pumpkin cinnamon buns.
Which one would you like?

Edit- the pareve ones also happen to be vegan!

saralem

Thu, Apr 23 2020, 5:26 pm

Lower temperature for a longer time. Don’t put too much wet filling. And don’t roll too tight. Cover with foil if they brown too quickly. Enjoy!

simkele

Thu, Apr 23 2020, 10:53 pm

Cover the edges with foil when they start browning (but leave the middle uncovered so it cooks through), then uncover right before you take them out

myname1

Mon, Apr 27 2020, 4:48 am

I'd love a recipe either for parve or milchig. I tried one for this past Shabbos (inspired by this thread), but it was a pain with all the steps and I wasn't thrilled with the dough, especially after it cooled. Also, if anyone has an icing recipe without powdered sugar, that would make my life much easier.

geshmak

Mon, Apr 27 2020, 6:38 am

MiriFr wrote:

I would greatly appreciate your pareve recipe please.

MiriFr

Mon, Apr 27 2020, 6:59 am

geshmak wrote:

I would greatly appreciate your pareve recipe please.

DOUGH
2 C non dairy milk or water, warmed
½ C melted butter or margarine
¼ C sugar
-mix all together.
Then add 1 packet yeast, and met sit 10 min

Then add 5 ½ C flour
1 tsp salt
Mix until incorporated, then cover and let sit for an hour.
Lightly knead dough with s little more flour until it's not sticky. Roll out into rectangle.

FILLING
¾ C butter or margarine, melted and spread over dough rectangle.
Sprinkle ¾ C brown sugar and 2 Tb cinnamon

Roll up dough, cut into 14-15 buns. You can place them all touching in a round pan, or you can spread them out on a cookie sheet (that's what I do because they're prettier and fewer fingers touch the surrounding buns when someone wants one). Cover and let rise for 30 min.
Bake on 350, 25-30 min.

ICING is optional
1 cup powdered sugar
2 tablespoons non dairy milk
½ teaspoon vanilla extract

lilies

Mon, Apr 27 2020, 12:00 pm

Pumpkin ones please!

MiriFr

Mon, Apr 27 2020, 12:20 pm

lilies wrote:

Pumpkin ones please!

They're not vegan, btw. But sosososo good!!!

DOUGH
1 packet of yeast
1 Tb sugar
1/4 C warm water
-combine and let sit 10 min.

Add 1/2 C oil
2 eggs (if you wanna make them vegan, substitute with 1/2 C applesauce)
3/4 C orange juice
1 tsp vanilla
1/2 C sugar
4 1/4 C flour

-knead for 8 min, let sit 1-2 hours, until double
-roll out into a rectangle

FILLING
3/4 C canned pumpkin puree, NOT pie filling
3/4 C brown sugar
1/4 C oil
1 Tb cinnamon
1/2 tsp nutmeg (I always leave out)
1/2 tsp ginger

-spread on dough rectangle. Roll up and cut. It makes a lot, like 30-35.
-put them touching in greased round pans or 9×13, OR put them spread out on cookie sheet.
-350, 40-45 min

GLAZE
1 C confectionery sugar
1 Tb milk (or nondairy milk, if going vegan)
1 Tb light corn syrup or honey
1/2 tsp vanilla extract

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