Homemade Cinnamon Buns with Cream Cheese Topping
Ingredients
- 50g yeast for sweet dough
- 500ml plant-based milk
- 175g vegan margarine
- 180g caster sugar
- 60g brown (farin) sugar
- 980-1080g all-purpose flour (approximately 18dl)
- Pinch of salt
- 2 tsp cinnamon
- 1/2 tsp cardamom
- For the filling: 200g margarine (room temperature), around 100g brown (farin) sugar, 2-3 tsp cinnamon
- Cream cheese topping: mix of vegan cream cheese, stevia, and a little oat cream to thin it out
Preparation
Crumble the yeast in a baking bowl.
In a pot, melt the margarine and add the plant-based milk. Warm it to approximately 37 degrees.
Pour a little of the liquid over the yeast, add 1 tbsp sugar, and mix until the yeast dissolves. Let it sit for 5 minutes before adding the rest of the liquid.
Add cinnamon, cardamom, both sugar types, and a pinch of salt.
Add almost all of the flour, saving 150-200g. Use a food processor to mix the ingredients until a dough starts to form.
Add enough flour until the dough is not too sticky. Mix for about 10 minutes.
Once the dough is formed, cover it with a cloth and let it proof for 60-90 minutes in a warm place.
In the meantime, mix together the ingredients for the filling and set it aside.
After the dough has proofed, cut it in half and roll out both halves into large thin rectangles. Add more flour as necessary.
Spread the filling over the dough and roll the dough from the horizontal/long side to form a log. Cut into approximately 8 pieces.
Place the pieces in a greased baking form and let them proof for 20 minutes. Leave some space between the buns.
Repeat the same process for the other half of the dough.
Preheat the oven to 225°C and bake the buns for 12-15 minutes.
Once done, drizzle the cream cheese topping over the buns. Serve warm and enjoy!
The buns can also be frozen and reheated.