Cinnamon Buns

I've been wanting to make my own cinnamon buns for awhile but for some reason I thought they were really difficult to make. I came across VeganYumYum's recipe and after watching her video, I felt a little more confident in attempting to make these. There's really not much work required for these, just a lot of waiting..a little over 2 hours of waiting for the dough to proof. But trust me, these babies are well worth the wait!

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Recipe from VeganYumYum

Makes 12 buns

Ingredients

Yeast Mixture

* 4 tsp Active Dry Yeast ( a little less than 2 packets )

* 1 tsp sugar

* 1 cup warm water

Dough

* 1 cup soymilk

* 2/3 cup sugar

* 2/3 cup vegan margarine ( such as Earth Balance )

* 2 tsp salt

* 2 Ener-g Egg Replacer Eggs, prepared

* Yeast mixture, from above

* 6 cups all-purpose flour, plus more for kneading

Dough Filling

1/2 cup vegan margarine, melted

* 1 1/2 cups sugar

* 3 Tb cinnamon

Pan Sauce

* 1/2 cup vegan margarine, melted

* 1/3 cup sugar

Cream Cheese Frosting

* 1/4 cup vegan margarine

* 1/3 cup vegan cream cheese, such as Tofutti Better than Cream Cheese

* 1 tsp vanilla extract

* 1 cup powdered sugar

Directions

1. Combine yeast mixture, stir gently and set aside for about 10 minutes or until nice and foamy.

2. From the dough ingredients, combine the soymilk, sugar, margarine, salt and ener-g eggs in a small saucepan. Heat until margarine is melted and all ingredients are well combined. Do not let the mixture get too hot. You should still be able to touch it without burning yourself.

3. By now the yeast should be ready. Combine it with the warmed liquid in the saucepan. Again, make sure it is not too hot or it will kill your yeast.

4. Place 4 cups of all-purpose flour in a large bowl. Add the warmed wet ingredients.

5. Beat the batter well with a wooden spoon. The dough will be very wet.

6. Add 2 more cups of flour and mix in partially.

7. Turn out the dough onto a lightly floured a large kneading surface. Begin kneading. It should take about 8 minutes to get the dough where it needs to be. Add more flour if the dough begins to get too sticky.

8. Once the dough is ready, place it in a lightly oiled bowl, cover with a damp towel and allow to rise for 90 minutes in a warm spot.

9. When the dough has risen completely, turn the dough out onto a well floured surface and press it down or roll it out onto a 15 x 20 inch rectangle.

10. Pour the 1/2 cup melted margarine onto the dough. Brush it on so the dough is covered completely.

11. Mix together the cinnamon and sugar and sprinkle it evenly over the dough.

12. Prepare a large baking sheet, by pouring the melted margarine from the pan sauce ingredients above.

13. Add the sugar, spreading evenly over the bottom of the pan.

14. Roll the dough up gently, starting from one of the short sides. Let it rest on the seem once its rolled up completely.

15. Cut 12 rolls with sewing thread. Place the rolls in the pan.

16. Cover the buns and let rise for 45 minutes if you will be baking these immediately. If baking the next day, cover and let rise in the refrigerator overnight. Bake in the morning, with no need for extra rising. If making for a date in the future, freeze immediately. The day before you are ready to use them, defrost in the refrigerator overnight. Then let warm up on the counter the next morning for an hour.

17. Preheat the oven to 350 F. Bake for 25-30 minutes or until golden brown and bubbly. Let cool for a few minutes.

18. Stir together the frosting ingredients, stir until there are no lumps.

19. Serve the buns warm with frosting.