For the past 30 years, I’ve been trying to figure this whole “life” thing out and still, I have no idea. I think part of me might always get lost in the overwhelming feeling that nothing really matters at all. Which can be disheartening or comforting depending on how you look at it. But at the same time, everything feels to me like it’s all tied together in an infinite web of awareness, so everything must matter somehow! Either way, I know that suffering really sucks. And if there’s anything we can ever do to relieve some of the suffering going on in this universe, we should do it. And if that means making cinnamon buns with plant-based milk and butter instead of traditional milk and butter, hey great start!
Like the Blueberry Ginger Cinnamon Buns I posted before, it’s best to make these the night before and let them rise in the fridge until you bake them in the morning. It’s better to just enjoy your morning anyway. Instead of mixing up flour and rolling out dough, you can just put these right in the oven when you wake up.
For the dough:
- 1 cup unsweetened soy milk or almond milk
- 6 Tablespoons Earth Balance vegan butter or any other vegan butter
- 1/2 cup cane sugar
- 1/2 teaspoon salt
- 1 pack active dry yeast (0.25 oz)
- 1 teaspoon vanilla extract
- 2/3 cup vegan strawberry yogurt
- 4 1/2 cups flour
- 1/2 teaspoon cinnamon
for the strawberry pecan filling:
- 2 Tablespoons Earth Balance buttery spread or any other vegan butter
- 2 cups fresh strawberries, chopped
- 1/2 teaspoon vanilla extract
- 1 Tablespoon cinnamon
- 1/4 cup brown sugar, coconut sugar, or cane sugar
- orange zest (optional)
- 2/3 cup chopped pecans
For the orange glaze:
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons orange juice
- To make the dough, start by melting down 6 Tablespoons of Earth Balance buttery spread with soy milk and sugar on low heat in a small saucepan.
- Let the mixture cool to lukewarm (100-110 degrees Fahrenheit). Once it has cooled, add the yeast and give the mixture a quick stir. Set aside for ten minutes to allow the yeast to activate.
- In a large mixing bowl, combine the flour, cinnamon, and salt.
- Next, add the strawberry yogurt and vanilla extract to the yeast mixture.
- Make a well in the flour and add the liquid to the flour, stirring to make a loose ball of dough. Knead the dough ball in the bowl with your hands for a minute or two, and then cover the bowl tightly with plastic wrap to let it rise for about an hour.
- In the meantime, make the strawberry filling in a small pot over low heat. First melt the butter, then add the cinnamon. Next, add the chopped strawberries, vanilla, sugar, and orange zest. Let it simmer on low, stirring occasionally for about five minutes.
- After the dough has risen, roll it out on a lightly floured surface to a rectangle about 1/2 inch thick.
- Spread the strawberry filling out on the dough and then sprinkle the pecans evenly over the dough.
- Roll long-ways and then slice into rounds about 1 1/2 inches thick. Cover and let rise again, at least 45 minutes or even better: overnight in the fridge.
- Preheat oven to 350 degrees. Bake in an oiled cake or brownie pan for 25-30 minutes or until lightly browned on top and cooked through.
- Let cool for about 10 minutes before glazing. To make the glaze whisk together the orange juice, powdered sugar, and vanilla extract. Pour over top of warm cinnamon buns.