This is my most requested dessert and I figured it was time to share the recipe. These buns are pretty easy to make, they just take some time and patience. Trust me though, they are worth it! This recipe was originally dairy but in my typical fashion, I make a non-dairy version that will still knock your socks off!
The dough is easiest made in an electric stand mixer fitted with the dough hook, but it can be made by hand. This recipe is also great because I always seem to have all the ingredients on hand; yes I almost always have dry yeast in the house. I recently picked up a 2 pound bag of dry yeast from Costco. I was really excited because it was so cheap! I just hope I can get through the whole thing before it loses all of its yeasty super power.
These cinnamon buns are best eaten within a day or two of baking, but I have never found that to be a problem. They also freeze so well! I like to bake the cinnamon buns and freeze them without icing. When I am ready to serve, I just defrost, add the icing and serve! Here’s the printable recipe:
- 2 packets (4½ tsp.) dry yeast
- ½ cup warm water (90 to 110 degrees)
- 1 Tbs. sugar
- 4½ cups all purpose flour
- ½ cup margarine, melted and cooled
- ¾ cup soy milk
- ½ cup sugar
- 2 eggs
- 1 tsp. salt
- 1 tsp. vanilla extract
- ½ cup margarine, melted or oil
- 1¼ cups brown sugar
- ¼ cup sugar
- 2 Tbs. cinnamon
- 3 cups confectioners sugar
- 3-5 Tbs. water
- 1 tsp. vanilla
- In the bowl of an electric stand mixer fitted with the dough hook, add in the dry yeast, warm water, and sugar. Let stand for 5-10 minutes until foamy and bubbly. If it doesn't "proof" then discard and start over (the yeast is dead)
- Once the yeast is alive, add in 4 cups of flour, the melted and cooled margarine, soy milk, sugar, eggs, salt, and vanilla.
- Mix on low speed until the dough comes together. You may need to add more flour to form a dough that is not too sticky.
- Once the dough comes together form the dough into a ball, rub oil all over and place in a clean oiled bowl. Cover with a clean towel and allow to rise in a warm place for about an hour.
- Once your dough doubles in size, divide it in half and work with one piece at a time.
- Roll out half the dough into a rectangle shape. Spread half the filling on the dough. Start with the melted margarine or oil, then sprinkle the sugar/cinnamon mixture on top.
- Roll the dough up into a long log.
- Slice the log into 8 slices and arrange cut side up into a greased round pan or tin.
- Repeat the filling process with the rest of the dough.
- Cover each pan with a clean towel and allow to rise in the pan for 45 minutes. Meanwhile preheat the oven to 350 degrees F.
- Once the buns have doubled in size, bake for 25-30 minutes until really light and golden brown.
- While the buns are cooling, mix the icing ingredients together. Add the water slowly until you get a thick white icing.
- Spread the icing on the cooled buns and enjoy!
Also try my pumpkin version for a delicious fall treat! Don’t have yeast handy but really in the mood for these? Try my cinnamon roll cake-it’s a great alternative.
Then add in the sugar, egg, soy milk, shortening, half of the flour and the salt.
Add in the rest of the flour until it comes together and is no longer sticking to the sides of the bowl. Form a ball and place in a bowl rubbed with oil.
Cover with plastic wrap and let rise in a warm place for 3 to 4 hours.
Turn the dough out onto a lightly floured surface and roll into a rectangle. Cut the dough into rectangles and get ready to fry.
I used my 
but you can use a pot of vegetable oil and a 
. The temperature of the oil needs to remain at 350°F. Fry away!
After 1 1/2 minutes…flip!
After another minute and a half the beignets are done! Pile them up, sprinkle them with tons of confectioners sugar and dig in!
Here’s my non-dairy recipe–enjoy!