Connie Loves Sticky Cinnamon Buns (Vegan)
© M.C.V. Egan
In my book Defined by Others, Connie’s baking and cooking waft often permeate the scenes and settings. I am a good cook, to me cooking can be as free-flowing and creative as writing, but baking? Oh, baking is for the obedient who follow measurements and sizes—limited, a bit like editing! Ask any writer, which is the part of the process we tend to dread, and if budget allows, pay someone else to do it, I think the most popular answer will be editing.
Our son was born deathly allergic to dairy, eggs, and some tree nuts, a couple of decades ago, our options were limited. So, I honed my baking craft, focusing on Vegan recipes watching out for the nuts in our case. As our son got older, the product variety increased, and I stopped baking except for Christmas or other holidays.
Then COVID19 hit, and none of us knew what to trust. I dusted off my bread maker, pans, and such, rolled up my sleeves to protect my family, and baked almost every day at first. A funny thing happened, I discovered that today at 61 I love to bake! I also do not mind editing as much.
These Vegan Buns, and I do give the link to the source, are so delicious that for the non-vegans, we add a dollop of cream cheese on top. This blog is one of the many wonderful ones I have discovered; if anyone you love has food allergies, please contact me, and I will share all the resources we use.
(We tried others, they were good, but these are the easiest to make, visit the site for video directions)
Ingredients for 8 servings
(We freeze in plastic wrap, individually.
They microwave in 45 seconds to perfection)
2 tablespoons vegan butter, to coat the foil pan
2 cups almond milk, at room temperature
½ cup vegan butter, melted
¼ cup organic sugar
1 packet active dry yeast
5 ½ cups flour, divided
1 teaspoon salt
¾ cup vegan butter
¾ cup brown sugar
2 tablespoons ground cinnamon
(we like icing and make extra)
1 cup powdered sugar
2 tablespoons almond milk
½ teaspoon vanilla extract
1. Generously rub two disposable foil pie pans with vegan butter.
2. In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
4. Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
6. Preheat oven to 350˚F (180˚C).
7. After 1 hour, the dough should have nearly doubled in size.
8. Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
10. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
11. Spread the softened vegan butter evenly over the dough.
12. Sprinkle evenly with brown sugar and cinnamon.
13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
14. Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
16. To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
17. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
18. While still warm, drizzle evenly with frosting.
M.C.V. Egan is the pen name chosen by Maria Catalina Vergara Egan. Catalina is originally from Mexico City, Mexico. Catalina has lived in various countries and is fluent in four languages; Spanish, English, French and Swedish.
Her first book The Bridge of Deaths revolves around her maternal grandfather's death in 1939. A true-life pre-WWII event. It has over 200 footnotes with the resources of her extensive search through Archival materials as well as the use of psychometry and past life regressions. It is more fact than fiction.
The revised edition of The Bridge of Deaths; A love Story and a Mystery focuses on the story-line as opposed to fact, but all footnotes and facts are available through the website for any curious minds thebridgeofdeaths.com
Defined by Others taps into the dark quirky side found even in the best of people. With the 2012 American elections as a backdrop and the fearless reassurance that the world might end on December 12, 2012, as predicted by the Mayan Calendar.
Death of a Sculptor; in Hue, Shape, and Color is a novella written in sixteen different voices. It is a murder mystery. She is currently working on a sequel; Bruce (title subject to change).
M.C.V. Egan lives and works in South Florida. She loves cooking and crafting. She is married and has a son. Aside from writing Astrology is one of her passions and careers she pursues.
You can find M.C.V. Egan everywhere online