Food recipes
Amazing Vegan Cinnamon Buns
Amazing Vegan Cinnamon Buns Ingredients: wheat flour, white, all-purpose, unenriched spices, nutmeg, ground salt, table leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic oil, oliv...
Amazing Vegan Cinnamon Buns
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
sugars, granulated
spices, cinnamon, ground
syrup, maple, canadian
Directions:
Combine tepid water and sugar in small bowl, add yeast and stir.
Allow to proof for 10 minutes.
In bread machine using dough cycle, or in heavy duty mixer with dough hook, combine yeast mixture with flour nutmeg and salt.
Mix/knead until smooth and elastic.
Transfer to bowl oiled with 1 tablespoons oil, cover with plastic wrap and let rise until double, about 1 hour.
Mix remaining ingredients in bowl until well blended.
Refrigerate.
Punch down dough and divide into 2 balls.
Roll 1 ball into 9x13-inch rectangle.
Spread half of filling mixture on dough and roll up.
Cut roll into 1 to 1-1/2-inch slices.
Place slices into non-stick 8-inch cake pan (put them kinda close together), cover and allow to rise 1/2 hour.
When risen, bake in preheated 350F oven for 15 to 20 minutes, or until golden brown.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
sugars, granulated
spices, cinnamon, ground
syrup, maple, canadian
Directions:
Combine tepid water and sugar in small bowl, add yeast and stir.
Allow to proof for 10 minutes.
In bread machine using dough cycle, or in heavy duty mixer with dough hook, combine yeast mixture with flour nutmeg and salt.
Mix/knead until smooth and elastic.
Transfer to bowl oiled with 1 tablespoons oil, cover with plastic wrap and let rise until double, about 1 hour.
Mix remaining ingredients in bowl until well blended.
Refrigerate.
Punch down dough and divide into 2 balls.
Roll 1 ball into 9x13-inch rectangle.
Spread half of filling mixture on dough and roll up.
Cut roll into 1 to 1-1/2-inch slices.
Place slices into non-stick 8-inch cake pan (put them kinda close together), cover and allow to rise 1/2 hour.
When risen, bake in preheated 350F oven for 15 to 20 minutes, or until golden brown.