Yum, Tearty, Cinnamon Buns!

Hi Tearty!

Are you ever disappointed by vegan desserts -- like cake, "cheesecake", cupcakes, pie, cookies, chocolate mousse, cinnamon buns, or fudge?

If so, here's great news. I've discovered a vegan cookbook with *unbelievable* versions of these desserts. Even non-vegans love them. No wonder the book is called "Are You Sure That's Vegan?"

Today's Cinnamon Bun recipe comes straight from that book. If you like it, click here to learn more about the book, and/or download five more delicious vegan dessert recipes.

Vegan Cinnamon Buns (by Claire Gosse )

Rolls

4 cups all purpose flour
1 package active dry yeast
1 cup warm soy milk
# cup white sugar
⅓ cup melted vegan margarine
1 teaspoon salt
# cup unsweetened applesauce

Filling

1 cup brown or demerara sugar
2 # tablespoons cinnamon
⅓ cup vegan margarine softened
1 cup raisins

Icing

1 cup icing sugar
2-3 tablespoons water

In a large bowl, dissolve the yeast in the warm soy milk. Set aside for about 5 minutes to foam up. Once foamy, stir in sugar, margarine, applesauce and salt. Stir in the flour. Place the dough on a lightly floured surface and knead until smooth. To keep the dough from sticking, sprinkle lightly with flour. Try not to use too much flour as this will make the dough heavier.

Ball up the dough and place in a lightly greased bowl, flip once to grease the top. Cover and let it rise in warm place until it has nearly doubled (about an hour). Turn the dough out onto a lightly floured surface, punch down and roll it out into a rectangle until it is about 21"x 16" and is about !" thick.

Preheat oven to 400°F and prepare the filling.

Mix the brown sugar and cinnamon in a bowl. Spread the margarine over the entire surface of the dough then sprinkle the cinnamon and sugar mixture on top. Sprinkle the raisins (if using) evenly over the surface. Begin rolling the dough, starting at the long side, down to the bottom edge  until you have a long log. Cut the log into 1 "" slices. Place the cut rolls, about 1" apart, in a lightly greased baking pan. Put them in a warm place and allow to rise again for about 30 minutes. They will nearly double.

Bake for approximately 15 minutes or until light gold.

Whisk icing sugar and water together until smooth. It should be runny enough to drizzle but still a little thick. Start with less water and add as needed. While the buns are still warm, drizzle icing over the top.

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