Ingredients
Method
- In a large mixing bowl, combine flour, warm plant-based milk, room temperature vegan butter, sugar, instant yeast, cinnamon, and salt. Mix with a stand mixer or wooden spoon until combined.
- Knead the dough for 5-7 minutes until smooth and elastic. The dough should spring back when poked and feel slightly tacky but not wet. Add milk (1 tablespoon at a time) if too dry, or flour if too sticky.
- Transfer dough to a lightly greased bowl, cover with a damp kitchen towel, and place in a warm spot. Let rise for at least 1 hour (up to 90 minutes in cold kitchens) until doubled in size.
- Gently punch down the risen dough. Turn out onto a floured surface and roll into a 16x12 inch rectangle using a floured rolling pin.
- Brush melted vegan butter evenly over the entire surface, right to the edges. Mix brown sugar and cinnamon in a small bowl, then sprinkle generously over the butter. Press gently with fingers to help it stick.
- Starting from the long edge nearest you, tightly roll the dough into a log, keeping even tension throughout.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Arrange in a greased 9x13 inch pan, either close together for soft edges or spaced apart for slightly crispier sides.
- Cover with a towel and let rise for another hour until puffy and nearly doubled.
- Preheat oven to 350°F (180°C) during the last 15 minutes of rising time.
- Bake for 15-20 minutes until light golden on top. Test doneness by inserting a skewer into a center bun - it should come out clean.
- While buns bake, make the glaze: Combine maple syrup, sugar, vegan butter, and coconut cream (if using) in a small saucepan. Whisk over low heat until melted and thickened enough to coat the back of a spoon.
- Remove buns from oven and immediately drizzle warm glaze over them. Let rest 5-10 minutes before serving.
Notes
Storage: Store in an airtight container at room temperature for 1-2 days, or refrigerate for 3-4 days. Reheat for 10-15 seconds in the microwave.
Make Ahead: After shaping buns, cover tightly with plastic wrap and refrigerate overnight. Next morning, let sit at room temperature for 30-45 minutes, then bake as directed.
Freezing: Freeze unbaked shaped buns on a tray until solid, then transfer to freezer bags. To bake: thaw overnight in fridge, do final rise, then bake. Or freeze baked buns (without glaze) for up to 3 months - thaw, warm, then add fresh glaze.
Substitutions: White spelt or whole wheat flour works but makes denser buns. Coconut sugar can replace all sugars. Oil can replace butter but buns won't be as fluffy. Active dry yeast works - use 1⅓ tbsp and activate in warm milk with sugar for 10 minutes first.