Cinnamon Buns

Ode to the Cinnamon Bun

Soft pillowy friend
Grows bigger over hours
Delicious to bite

Is there another food that inspires haikus? I’m not so sure. When waking up early on the weekends (I always have, it’s a curse that I sometimes refer to as my “morning demon”), I feel inclined to go big with breakfast matters. And with the mornings being cooler now and the darkness enveloping my early-day putzing around/tea drinking in robe and pink fuzzy slippers, cinnamon buns seemed a perfect idea. What I didn’t realize is how devilishly large they would rise to be and how much my body responded to their all-encompassing sticky and sweetness – they sort of made me swoon and feel like I needed a nap (sugar/starch coma?) These big puppies were sinful: buttery, sugary, crusty on the outside – soft on the inside—not the most nutritious way to start off a Saturday, but by golly the buns were a journey to my inner wants and uncensored eating.

The recipe, adapted from Colleen Patrick Goudreau’s, The Joy of Vegan Baking

DOUGH
4-1/2 teaspoons egg replacer
6 tablespoons water
4 to 5 cups flour
2-1/4 teaspoons (1 packet) active dry yeast
1 cup soy milk (plus some for brushing)
1/3 cup EarthBalance butter
1/3 cup evaporated cane juice sugar
1/2 teaspoon salt

FILLING
3/4 cup packed brown sugar
1 tablespoon cinnamon
1/2 cup Earth Balance butter
1 cup chopped nuts
1/2 c chopped dried apricots (or raisins, whatever you like)

ICING
1 cup powdered sugar
2 tablespoons Earth Balance butter, melted
1 teaspoon vanilla extract
2 tablespoons soy milk

In a blender, place water and egg replacer; process at highest speed until thick and creamy. In a mixing bowl, combine 2-1/4 cups flour and the yeast. In a small saucepan, heat the soy milk, butter, sugar and salt. Stir constantly until melted and blnded. Pour the milk mixture into the flour mixture and mix on low speed. Add egg replacer mixture and beat on high speed for three minutes. Using dough hook or by hand, add as much remaining flour as necessary to make a moderately soft dough, kneading about 5 minutes. Shape into ball and placed in greased bowl. Cover and let rise in a warm place for 1 to 2 hours.

When doubled in size, punch down; let rest 10 minutes. Meanwhile make filling by combining ingredients; set aside. Roll dough into 12-inch square. Spread filling evenly over dough. Carefully roll up into a log and seal edges. Slice into eight equal-sized pieces and arrange on greased cookie sheet. Cover loosely with plastic wrap, leaving room for rolls to rise. Let rise in warm place until nearly doubled in size -- about one hour. Preheat oven to 375 degrees. Brush dough lightly with soy milk. Bake for 25 to 30 minutes or until golden brown.

Prepare icing by combining ingredients in a small bowl. When rolls are ready, remove from oven and let cool about 5 minutes. Then drizzle with icing.