Vegan Cinnamon Buns for 2

>> Wednesday, September 25, 2013

On crisp, cool mornings, cereal + milk just doesn't cut it. I prefer warm, hearty breakfasts like oatmeal, pancakes, waffles, etc. Cinnamon buns are a special treat I usually save for holidays because making an entire batch can be overwhelming if it's just our family of three. I mean, I won't lie -- I could put away half of them myself, but I know that's not ideal from a nutritional perspective.

(Psst: Did you see 9 Foods w/ More Sugar Than Doughnuts on Mother Jones?)

Yesterday morning, I was freezing when I woke up. Shivering, in fact. I tied an old blanket around my waist, cranked the heat, and preheated the oven. That nagging voice inside my head begged "cinnamon bunsssssssss!" So, I figured why not take the whole half dozen concept I've used with cookies in the past . . . and apply it to another indulgence?

vegan, no-rise time required!

What you'll need . . . 

For the bun:
  • 1/4 cup + 1-2 tablespoons soy milk (or almond, etc.)
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 cup white-whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • pinch salt
For the filling:
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
 For the glaze:
  • 1/2 cup powdered sugar
  • splash vanilla extract
  • 1/2 tablespoon Earth Balance
  • 1-2 tablespoons hot soy milk (almond, etc.)

Method . . .
  1. Preheat your oven to 350 degrees F. Lightly oil two ramekins and set aside. (Alternatively, you can also use a muffin tin.)
  2. Make your buns by combining the flour, baking powder, sugar, and salt in a dish. Then in another bowl, whisk together the wet ingredients (leaving out the extra tablespoons of soy milk at first) and then add to the dry. Dough will be firm, moist -- but not sticky. Add more soy milk accordingly.
  3. Divide dough into two equal sized pieces and then roll out into an oblong shape. 
  4. Make your cinnamon filling by combining all ingredients in a small dish. Then divide the mixture in half and spread onto your flattened buns.
  5. Roll buns with the filling on the inside and then place each one in a prepared ramekin.
  6. Bake for 20 minutes, until lightly browned.
  7. Let cool slightly while you combine the ingredients for the glaze. Then divide + drizzle evenly (depending on how much glaze you like) over your cinnamon buns and ENJOY!

More small batch recipes:
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Post a Comment

Related Posts Plugin for WordPress, Blogger...

About This Blog Registered & Protected

© 2009-2014 by the (never home)makers
All content on this blog is copyrighted.

Want to publish our pics, tips, or tricks?
Contact us! []

We value transparency. Links on this page may contain affiliates. In addition, please see our disclosure policy regarding sponsored posts.

  © Blogger template Simple n' Sweet by 2009

Back to TOP  

Blogging tips