Recipe: Vegan Cinnamon Buns

Ingredients

Mix 1 cup of flour with yeast in a small bowl and set aside.
Heat almond milk with the chai tea bag in a small pot until warm, about 5 minutes.
In a large bowl, combine the warm milk tea, brown sugar, egg replacement, salt, and melted butter until well mixed.
Add the flour and yeast mixture to the large bowl and whisk for 2-3 minutes until combined and bubbly.
Gradually stir in the remaining flour until the dough is pliable but not sticky, then knead for 5-10 minutes.
Grease a large bowl, place the dough inside, add oil on top, cover with a damp cloth, and let rise in a warm place for 15-30 minutes.
Prepare the sticky sauce by combining all its ingredients in a pot and simmering on low heat until melted, then let cool.
Preheat the oven to 350°F and prepare a baking dish.
Spread the cooled sticky sauce evenly in the baking dish.
Once the dough has risen, punch a hole in the middle and let it rise again until doubled.
Roll out the dough into a large rectangle, sprinkle with brown sugar and cinnamon, then roll tightly and cut into 12-14 rolls.
Place the rolls in the sticky sauce and let rise until doubled in size.
Bake for 25-35 minutes.
For the icing, blend all icing ingredients in a deep bowl with a hand mixer for 1-2 minutes.
Spread the icing over the warm cinnamon buns and enjoy.

Servings

Calories

250

Total fat

10g

Total carbohydrates

38g

Total protein

Sodium

200mg

Cholesterol

0mg