The best cinnamon buns in the world!

Katie, Melissa and I had a vegan breakfast for dinner day.

Menu:
Fake Bacon or FAKcon if you will
Cinnamon Pancakes
Cinnamon Buns
Hashbrowns
Brie
(and Melissa and I made scrambled eggs because we could)

First of all- FAKEcon is gross. I had no idea! It is so NOT bacon it’s sad how not bacon-y it is. I now have a bunch of it in my freezer if anyone wants to take it off my hands. I will not be eating it… I guess I could hid it in stuff, but that feels so dishonest… its so NOT bacon.

I want to have Katie write up her vegan pancake recipe because it is very good, my only recommendation is to triple it. Because I LOVE pancakes and could eat dozens in one sitting… I will blame this on my medications, but really I can always eat tons of pancakes because they are so good!!!!

The full story about my vegan brie can be found here.

And now to what you have all been waiting for.

The AWESOME cinnamon buns!

These buns might be even better then my high fat, high dairy, long process cinnamon buns.. I have no idea how this recipe does it but they did and now I am so happy to have them. I will be using this recipe forever, even when I can eat dairy again!

The only difference is I used regular pastry flour to maintain its fiber free status. I also switched the raisins for non dairy nonfat chocolate chips and doubled the filling mix because I like a lot of filling!

This recipe is from the happy herbivore. Check out her site it is AWESOME and has some great recipes!

http://happyherbivore.com/2009/05/vegan-cinnamon-buns-whole-wheat-fat-free/

Cinnamon Buns Recipe

Servings: 6

Descrip

tion:

Sweet and delicious! Fat-free, whole wheat and 100% vegan. It doesn't get much better than that does it?

Ingredients:

• ¾ cup non-dairy milk
• 1 packet active yeast
• 3 cups whole wheat pastry flour (use all purpose or white pastry flour if you are on a fiber free diet)
• 1 tbsp baking powder
• ¼ cup raw sugar
• 2 tsp cinnamon
• ¼ tsp salt
• 6 tbsp unsweetened applesauce (I used my homemade apple butter because I have a lot of it on hand) (if your are fiber free make sure it is pureed well!)
• 4 tbsp brown sugar
• 2 tbsp raisins (optional) (or dairy free chocolate chips!)
• 1 cup confectioners sugar
• 1 tsp non-dairy milk

Instructions:

Preheat oven to 350F. Grease a circula

r cake pan and set aside.

Gently warm 3/4 cup non-dairy milk to about 110 degrees.

Sprinkle yeast over warmed non-dairy milk and let it dissolve, about 5 minutes.

Combine 2 cups of flour, 1/4 cup sugar, baking powder, 1 tsp cinnamon and 1/4 salt in a large bowl. Add 5 tbsp applesauce and yeast mixture, stirring sp

atula to combine.

Add in another 1/2 cup flour, stirring to combine.

Sprinkle remaining flour on a flat surface and knead dough, kneading in most of the flour. Knead about 15-20 times.

Using a floured rolling pin, roll dough out into large, thin rectangle and set aside.

Prepare filling by combining 4 tbsp brown sugar with 1 tbsp unsweetened applesauce, 1 tsp cinnamon and raisins if using. (or chocolate chips!)

Spoon filling in the center of the dough and spread it around, leaving 1" edge clear. Gently but tightly roll the dough up.

Use a pizza cutter, sharp knife or string to cut off 6 rolls and place into prepared cake pan and bake 20 to 25 minutes, until golden and cooked through.

Meanwhile, prepare icing by mixing 1 cup confectioners’ sugar with 1 tsp non-dairy milk (plain or vanilla), whipping until it becomes a thick glaze with no sugar chunks.

Spread glaze over hot buns

Enjoy!