Cinnamon buns (dairy and egg free)

There are a lot of cinnamon bun fans in this house. It’s usually a top choice whenever we visit a bakery.

I’ve tried making some in the past but the recipe included dairy and eggs. I was determined to come up with a recipe with no animal products – except for honey – and here is the result. If you’re a true vegan, you can always sub the TBSP of honey with 2 TBSPs of sugar.

Ingredients

• 1 cup warm water
• 1 TBSP instant dry yeast
• 1 TBSP honey
• 3 TBSP olive oil
• 1 TBSP chia seeds
• 3 TBSP water
• 1 TSP salt
• 3 cups all purpose flour
• 1 TBSP sourdough starter
• 1 cup sucanat
• 2 TBSP cinnamon
• 1/4 cup olive oil

Instructions

Mix sucanat, cinnamon and 1/4 olive oil in a bowl and set aside. This will be the filling.

In a separate small bowl, mix the chia seeds and 3 TBSP of water and let thicken (about 20 minutes). This will be the egg replacement.

In a separate glass bowl, mix the first three ingredients listed (water, instant dry yeast and honey) and allow yeast to activate for about 5-10 minutes. Add 3 TBSP of olive oil, salt, flour and sourdough starter. Once the egg replacement has thickened, also add it in.

Knead the dough, cover with a warm damp cloth and allow to double in size. This will take a few hours but keep an eye on it. Then, refrigerate for 30 minutes so it’s easier to work with.

Preheat oven to 400F. Take the refrigerated dough and roll it out in a rectangular shape on a lightly floured surface. Add the filling, and roll tightly from the wide side. Cut into rolls.

Bake for 30 minutes on a ceramic pan (might need to bake less if using any other kind of pan). Again, keep an eye on it!

Next time, I plan on cutting them thicker as they were thick with a harder crust than I would like.

Enjoy!

M.