To get extra soft buns, I like to prepare it with tangzhong and add it to the vegan brioche dough. I added a little bit of cardamom and mandarin spice to improve the flavors of dough.
To the filling I added chocolate sauce to make the buns a bit sticky inside. For the final note I added some chopped pistachios.
Like in all cinnamon buns, there's a lot of cinnamon in this recipe too, but I added less sugar than there usually is in cinnamon bun recipes. I added white sugar as I didn't have brown sugar, which would be better for this recipe.
This recipe is my contribution to this week´s Qurator's: Hive Top Chef! | Comfort Food,
Ingredients for tangzhong:
- 20 g of all-purpose flour
- 95 ml of oat milk
Ingredients for the dough:
- 150 ml of oat milk
- 1,5 teaspoon of dry yeast
- 2 tablespoons of sugar
- 270 g of all-purpose flour
- 1 tablespoon of mandarin spice
- 1 teaspoon of cardamom
- 0.5 teaspoon of salt
- 35 g of vegan butter
- 1 teaspoon of vanilla extract
Ingredients for the filling:
- 50 g of dark vegan chocolate
- 40 g of vegan butter
- 30 ml of water
- 70 g of sugar
- 2 tablespoons of cinnamon
- 3 tablespoons of chopped pistachios
- 1 tablespoon of melted butter
Preparation:
- Mix 95 ml of oat milk and 20 g of all-purpose flour, in a saucepan. Simmer for 2-3 minutes, while whisking it all the time.
- Add vegan butter and melt it in. Add 150 ml of cold oat milk. It should cool down to lukewarm temperature, so that it's safe to add yeast in.
Let the yeast be activated, for about 10 minutes in a warm place. - Pour the activated yeast with tangzhong and butter in a bowl. Slowly start adding flour with salt, cardamom and mandarin spice, while whisking the mixture.
- When the mixture gets too thick to whisk, add more flour and start kneading with your hand or a food processor. The dough should stay sticky, but elastic and soft to touch.
- Cover it with a cloth of a wrap and let it rise in a warm place for about an hour or until it doubles in size.
- Make a chocolate sauce, melting down chocolate and butter in a double boiler.
Add hot water and simmer for 5 minutes at low temperature, while stirring.
- Roughly chop pistachios.
- In a small bowl, mix together 70 g of sugar, 2 tablespoons of cinnamon and chopped pistachios.
- When the dough is risen, place it on a dusted surface and roll it in a rectangle shape. Don't beat it down or press it with a rolling pin, roll it very gently and not too thin (about 2 cm).
- Cover the dough with chocolate. Dust it with cinnamon-sugar and pistachios.
- Assemble the dough, rolling it lengthwise into a rulade-like shape. Cut away the edges and cut it into pieces.
Place them in a greased baking tray and cover with a kitchen cloth. Let them rise until doubled in size.
- Brush them with a tablespoon of melted butter and put it in a preheated oven at 190C for 25-30 minutes.
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I can smell them through the screen. I used to work at a cinnamon bun store in a mall but they were much more unhealthy then these without the added pistachios and the chocolate.
These are a thing of beauty.
Thank you @carolynstahl!
I love cinnamon rolls, but somehow I've always get them dry and way too sweet. At least the cinnamon is always there.
I guess cinnamon buns are not so popular here and the places that has it looks like they spent a lot of time on the shelf already. For me it's still hard to get passed by them. 😅
This got me thinking about how to make them a bit more moist and I quickly found out at other recipes that tangzhong can be used in the dough.
Working at an actual cinnamon bun shop would for me be a dream coming true..Lucky girl! 😉
No no it was not a dream. It was a nightmare because it was in a mall and they were loaded with way too much butter and sugar. Killer amounts haha. But we got to keep the ones left over. Sometimes there were stacks of boxes with them. I became popular with some friends haha. Yours are a whole other level.
I see it is a common thing everywhere to ruin the cinnamon buns...😅