Nutritional Info

Nutrition Facts

Serving Size 1 (66g)

Calories 279
Calories from Fat 84 (30%)
Amount Per Serving %DIV
Total Fat 9.3g 14%
Saturated Fat 2.5g 13%
Monounsaturated Fat 5.6g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 103.7mg 5%
Potassium 49.2mg 1%
Total Carbohydrate 43.9g 15%
Dietary Fiber 0.9g 3%
Sugars 19.7g
Protein 3.7g 7%

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Pull Apart Cinnamon Sticky Buns

Source: 500 Vegan Recipes
Recipe Description
These sticky buns are reminiscent of the ones you can buy from the Amish folk in Intercourse, Pennsylvania. They are best served hot out of the oven. They're sweet on their own, but if you need that extra sugar boost, you can top them with a simple icing.
Prep time
2 hr 15 min
Cook time
20 min
Ready In
2 hr 35 min

Ingredients

Serves Tool

Serves To:USMetric
2 Package(pk)  active dry yeast
1 Cup(c)  warm water
1/2 Cup(c)  evaporated cane juice, divided
3 Cup(c)  all purpose flour
1 1/4 Teaspoon(t)  cinnamon, ground
2 Tablespoon(T)  non dairy butter, melted
1 Teaspoon(t)  pure vanilla extract
1/4 Teaspoon(t)  canola oil
2 Cup(c)  brown sugar, firmly packed
4 Ounce(oz)  non dairy butter, softened
1/4 Cup(c)  soy milk
2 Cup(c)  powdered sugar
1 Tablespoon(T)  evaporated cane juice

Preparation

To make the dough: Dissolve the yeast in the warm water and 1 tablespoon of the cane juice. Let sit until bubbly and foamy, about 5 minutes. Meanwhile, mix together the flour and 1/4 teaspoon cinnamon. In a separate bowl, mix together the remaining 1/2 cup of cane juice, and the melted butter, vanilla and yeast mixture. Add the wet ingredients to the dry and begin to knead until a nice elastic dough forms, adding a touch more flour if it is too sticky or a touch more water if it is too dry. Turn out onto a well floured surface and knead for about 5 minutes. Form into a ball, lightly coat with a thin layer of oil, place on the center of a plate, and lightly cover with plastic wrap. Let rise for 1 hour. To make the filling: Mash together the brown sugar and cinnamon with the softened butter until uniform. Set aside. Have ready a 9 by 12 inch glass baking dish. Punch down the dough. On a flat floured surface, press out the dough into a rectangle about 9 by 12 inches, using your hands. Spread the cinnamon filling evenly all over, leaving about 1/2 inch border on both of the short edges. Starting at the short edge, roll up. When you get to the end, crimp the dough to seal. Using a serrated or very sharp knife, cut the rolled up dough into 12 equal pieces. Place the dough, cut side up, equally spaced in the baking dish. Let sit for an additional 45 minutes to 1 hour for the second rise. They will be touching in the baking dish. Preheat the oven to 400° F. Bake for 15 to 20 minutes, or until golden brown. Let rest (and soak up the juices) for about 5 minutes before serving. Serve upside down so that all of the juices are on top and ooze down the sides. Top with icing, if desired.

Additional notes

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