Name: Ooey-Gooey Cinnamon Buns
Prep time: 52 min
Cook time: 122 min
Total time: 175 min
Yield: 12 servings
Ingredients: 1 cup unsweetened soy milk; 0.0625 tbsp instant yeast; 3 cups all-purpose flour; 0.25 cup granulated sugar; 2 tsp baking powder; 1 tsp salt; 0.25 cup refined coconut oil (melted); 1 cup light brown sugar ((packed)); 0.5 cup raw pecans (finely chopped); 2 tsp ground cinnamon; 0.25 cup refined coconut oil (melted); 0.25 cup unsweetened soy milk; 0.0625 tbsp maple syrup; 1 cup powdered sugar; 0.25 cup unsalted vegan butter; 1 tsp unsweetened soy milk; 1 tsp vanilla extract

Instructions

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1

Heat the unsweetened soy milk (1 cup) in a saucepan until just steaming. Do not let simmer! Remove from the heat, add the instant yeast (0.063 tbsp), stir, and let sit for 5 minutes.
2

In a large bowl, combine the all-purpose flour (3 cups), granulated sugar (0.25 cup), baking powder (2 tsp), and salt (1 tsp).
3

When the yeast mixture is foamy, add to the flour mixture along with the melted refined coconut oil (0.25 cup). Mix together.
4

Then use your hands and knead for 3 - 4 minutes until smooth. Add a bit more flour if needed; the dough should be slightly sticky but not stick to the bowl. Cover with a damp cloth and let it rest in a warm place for 1 hour.
5

Lightly grease a baking dish that's about 10.5 x 8 inch (27 x 21 cm), or big enough to easily fit all the rolls.
6

In a small bowl, combine the light brown sugar (1 cup), raw pecans (0.5 cup), and ground cinnamon (2 tsp). Set aside.
7

Transfer the dough onto a floured surface. Use a rolling pin to roll the dough into a 0.5 cm thick rectangle of 30 x 40 cm.
8

Spread the refined coconut oil (0.25 cup) across the rolled-out dough. It looks like a lot, and that's okay!
9

Sprinkle the brown sugar and pecan mixture evenly overtop the rolled-out dough.
10

With the longest edge of the rectangular dough closest to you, begin to roll the dough.
11

Cut the rolled dough into 12 buns, about 1.5 inches (3 cm) thick each. We did this by cutting the roll in half, then in half again, and then cutting each of those quarters into thirds.
12

Place each bun into the baking dish, then cover it with a damp cloth and let rest in a warm place for another hour.
13

While the buns are resting, mix the remaining unsweetened soy milk (0.25 cup) with maple syrup (0.063 tbsp). Set aside.
14

Preheat the oven to 350°F (180°C). Bake buns in the centre rack of the oven for 10 minutes. Remove from the oven to spoon the sweetened milk mixture over the buns.
15

Return the cinnamon buns back to the oven to bake for an additional 20 - 25 minutes, or until the tops of the buns are golden.
16

While the buns are baking, whisk together the powdered sugar (1 cup), unsalted vegan butter (0.25 cup), unsweetened soy milk (1 tsp), and vanilla extract (1 tsp) using an electric hand mixer. Add a splash more milk if a thinner consistency is preferred.
17

When the buns are removed from the oven, let them cool slightly before smearing the icing overtop. Enjoy!