Vegan Sticky Buns!!!

Ok so i know this is not a cupcake or even placed in a cupcake pan, but I just had to share this recipe I found thanks to Flore Vegan Cafe. That being said, this has to be the most time consuming, technically difficult recipe. I am so use to no-brainers when baking I am so shocked that I didn't mess this up. 

Your list of ingredients: 

• 1 cup sliced almonds
• 2-1/2 teaspoons active dry yeast (1 envelope)
• 1 teaspoon granulated sugar
• 1/4 cup warm water
• 1 cup coconut milk, warm
• 3 tablespoons agave or maple syrup
• 1/2 teaspoon salt
• 3-1/4 cups white whole wheat flour
• 2 teaspoons ground cinnamon, divided
• 1/2 cup firmly packed brown sugar, divided
• 4 tablespoons vegan margarine, melted

Step 1:

Preheat oven to 350 degrees F.

Step 2:

Scatter almonds on a small baking sheet and toast them in the oven for 5 minutes or until they start to lightly brown. Quickly remove from the oven to avoid scorching them. Set aside on a paper towel to cool. The almonds go from happy to brown really fast- so be careful and watch them close.

Step 3:In the bowl of a stand up mixer fitted with the paddle attachment, combine yeast, sugar, and water. Set aside for 5 minutes or until mixture is frothy (this means yeast is viable). 

Step 4:

In a medium bowl, whisk together coconut milk, agave or maple syrup, and salt. In a large bowl, whisk flour and 1/2 teaspoon cinnamon together.

Step 5:
Add coconut mixture and 1-1/2 cups of flour mixture to mixer bowl and blend on low speed until combined.

Step 6:
Switch to dough hook and add remaining flour, mixing on medium-low speed until dough comes together.- I have never been so excited to watch my mixer, but seriously it was so cool watching the dough come together- I even video taped it. Yes, I am a super nerd when it comes to baking.

Step 7:
Knead with dough hook for 5 to 6 minutes or until dough is smooth. Dump onto a lightly floured surface and form into a ball.


Step 8:
Place dough in a greased bowl, cover with a damp towel, and set aside in a warm draft-free place. Let rise for 45 minutes or until doubled in size.

Step 9:
Punch dough down and transfer to a lightly floured surface. Roll dough into a rectangle about 1/4-inch thick.
In a small bowl, mix together almonds, 1/4 cup brown sugar, and remaining cinnamon.

Step 10: Brush dough with about 2/3 of the margarine and sprinkle with almond mixture. 

Step 11:
Use a sharp knife to cut dough lengthwise into 12 strips. Roll each strip to form a roll.

Step 12:
Spray a 10-inch round baking pan with cooking spray. Place cinnamon rolls in pan (cut side down) and cover with a damp towel.

Step 13:

Let cinnamon rolls rise for 20 minutes. Brush with remaining butter and sprinkle with remaining brown sugar.

Step 14:
Bake for 20 to 25 minutes or until golden brown. Serve warm.

 Some people believe that all vegan/ vegetarian foods are healthy- let me just go ahead and say you wont be cutting any calories by making these sticky buns, but I do know a few cows will thank you =). 

These are so good- and worth the time-  all 3ish hours it takes to make 12 cinnamon rolls. There is no comparison to those things that come out of the can.

 enjoy!
Kimberly