This recipe is ridiculously simple, and if you have a mixer with a dough hook then your laughing!
This doesn‘t even require you to warm milk to certain temperature to activate the yeast, just bung it all in stir and kneed. 2 1 hour proves whilst you get on with your day and you‘re done.
I can not begin to explain how satisfying it feels to bake your bread goods, and then to savour them whilst warm with a cup of coffee all by yourself, is such an indulgence.
I used very strong 00 Canadian bread flour which makes them extra fluffy, but I have used regular 00 bread flour and they are just as good.
I recommend baking no more than 20 minutes, about 17 is perfect. This ensures they are tender and fluffy.
If you want to make regular Cinnamon Buns please swap the pumpkin spice for just cinnamon or make my Chelsea Bun version.
PREP TIME:
2 hour 20 minutes
COOK TIME:
20 minutes
SERVES:
Makes 8 Buns
Dough
350g oo flour plus extra for dusting
50g coconut sugar/soft brown sugar
1 tsp vanilla extract
½ tsp cinnamon
7g sachet of dried yeast
30g vegan butter melted
Pinch salt
200ml oat or almond milk
Pumpkin Spice Mix
4 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
½ tsp grated nutmeg
Filling
3tsp pumpkin spice mix
40g soft brown sugar
40g vegan butter
Cream Cheese Frosting
150g almond cream cheese or alternative
75g butter plant based
1 cup icing sugar
1 tsp vanilla extract
OR
Glaze
2-3tbs maple syrup
1 cup icing sugar
2 tbsp. oat or almond milk
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