WITH extra icing on the side. Mmm
Envision this: waking up late on a Sunday morning & popping a hot batch of fresh cinnamon buns in the oven. Fast forward- they're done cooking and straight out of the oven, you smother them with ooey gooeeey icing . Plop yourself on the couch with a big plate of these HOT buns, and turn on your favorite show/movie. Sink in the couch, bun in hand- repeat all day. What Sundays should always be like.
Do I have the Monday blues today! Who else is looking forward to this looooong election to be over, and the decision for our new president to finally be made?! I know I am, so make sure to get out and VOTE tomorrow!
ON another note, how was everyone's weekend? I had the best time back on Long Island, with my sisters & grandparents. My sisters and I spent the day Saturday baking & cooking all the best goodies. I was also surprised with the BEST [early] birthday cake, made up entirely of Vegan, Organic, Non GMO ingredients from my extremely talented sister, Sydney. There is srsly NOTHING she can’t bake! AMAZING! We also made the most deeeeeelicious French fry nacho platter- basically of what dreams are made of. For REAL. Recipe to come later ;)
Back to theeee buns. Lately, I have really been craving those Pillsbury Doughboy hot cinnamon rolls I grew up on as a kid. When the weekends would hit, we'd always have those with our breakfast, and it was always a fight to who got the middle one without the crispy edges & always the most frosting. UGH my mouth waters just thinking of it. But since those probably aren't the healthiest things, and too processed for my liking, I thought I'd take a shot at my own! The reason I call these Sunday morning buns, is because it takes a lot of prepping and resting. I recommend to whip them up on Saturday in between errands, cook them, and indulge on [all day] Sunday. SO here you have it, another recipe inspiration from "Hot For Food" food blog. Enjoy! xx S.
| Vegan |
I N G R E D I E N T S:
- 1 packet of active dry yeast
- 1 cup of warm water
- 1/4 cup of organic cane sugar
- 3 cups of all purpose flour
- 1 tsp of sea sealt
- 1/4 cup of coconut oil, melted
- 2 Tbs of butter
- 1/4 cup of organic cane sugar
- 1 Tbs of cinnamon
- 1 cup of powdered sugar
- 1 Tbs of butter
- 1 Tbs of non-dairy milk or water
- 1/2 tsp of Vanilla extract
BEGIN: Start by combining your yeast with water & sugar. Make sure the water is warm around 100 degrees Fahrenheit, so it'll activate correctly. If water is too hot, it'll kill the yeast. Mix and let it sit for 10 minutes. It'll grow a bit and be foamy. Now, make sure your coconut oil is melted (also not above 100 degrees Fahrenheit), and set aside. In another large bowl, combine your sea salt and flour. Make a well in the middle and pour in your foamy yeast mixture + coconut oil. Mix gently to combine all and knead a bit into a ball. In that bowl (or separate oiled bowl) place and cover in a warm dark place for 2 hours.
ROLLIN': Once it's done proofing, roll it out with some additional flour on a clean surface. Try to roll out pretty thin but still plumpy, to about a 16" x 16" square (or rectangle works too!). Add your cinnamon & sugar in a small dish and whisk well to combine. Now, melt the butter and brush the surface of the dough, but make sure to leave a 1" edge at the top so you can seal it at the end. If you don't use all the butter, use the rest to butter your pan with. Then, sprinkle your cinnamon sugar mixture evenly over the doughy surface. Start at the opposite side of the clean edge and roll the dough into a log. Slice about 12 rolls and place in your greased cast iron pan (or regular casserole dish if you don't have the pan!). Make sure to leave space at the edge of the pan, and the buns should touch slightly (if at all). Cover and again leave in a warm place to rise a little more for 1-2 hours.
COOK!: After the rolls have been proofing, preheat oven for 350 degrees Fahrenheit. Once hot, pop them in and cook for 25-30 minutes. When they're about done cooking, put your icing ingredients in a small bowl, and with a hand mixer, combine until smooth. Ice them after they cool a bit (don't worry- only like 10 minutes so you don't have to wait that long), and enjoy immediately. YUM!