Vegan Cinnamon Buns

I had fun with this week’s Bread Baker’s Apprentice Challenge bread–Cinnamon Buns or Sticky Buns. First of all, I used fresh yeast for the first time. It’s weird, it’s like clay.

Fresh Yeast

Secondly, I veganized the recipe. My sister, Desiree, has to cut out dairy from her diet for health reasons. Instead of butter, I used Earth Balance. For the milk, I used almond milk. And for the egg, I used one tablespoon of ground flaxseed mixed with 3 tablespoons of water.


The dough rose quickly and it didn’t need the full 2 hours for it to double in size. It was doubled in about an hour. Once shaped the buns rose beautifully. They were big before they went into the oven and they were ginormous when they came out.

Overall, this was an easy recipe. Not a lot of work for a great deal of bang. Eating these was like eating a soft pillow. They were light and very flavorful. These were the best I ever tasted, vegan or not. Definitely better than Cinnabon.  Sometime in the future I would love to bake the Sticky Bun version.

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