I was supposed to be on a plane right now, flying across the country to see my family. Instead, I am still in bed with a high fever and a sneezing fit. I feel so grateful that I was able to postpone my flight for one more day (hoping this 24 hours gives me a miraculous recovery), but I am mostly grateful for my personal growth. Years ago, I didn’t handle changes in plans very well. I would get disappointed in myself. Beat myself up. And though my trip will be even shorter now and the quickest cross country turn around ever, I am proud of myself for prioritizing my health and allowing things to change.
I guess the moral of the story for you, friends, is to be kind to yourself even when things don’t go as planned this holiday season. And in the meantime, if you need to give yourself a little extra love, these cinnamon buns are MASSIVE and ridiculously delicious. They’re basically the vegan Cinnabon of your dreams. Icing on these would totally add to the perfection, but my current physical state cut down on my kitchen time. Stay tuned — I’ll be sharing my vegan orange icing recipe sometime soon.
What you need:
1/2 cup plus 2 tbsp lukewarm water
1 1/4 tsp active dry yeast
2 tbsp sugar
2 tbsp canola oil
2 cups all purpose flour
1 tsp salt
2 tsp cinnamon
For the filling:
2 tsp cinnamon
2 tsp coconut sugar
For the glaze:
1 teaspoon maple syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond milk
A little extra coconut sugar to sprinkle
What to do:
1. Place the lukewarm water in a large bowl. Add a pinch of the sugar to the bowl, and sprinkle with the yeast. Set aside in a warm place 10 until the mixture is foamy.
2. Whisk in the sugar, oil, 1 cup of flour, salt and cinnamon.
3. Using a wooden spoon, mix in the remaining 1 cup of flour.
4. Place the dough onto a lightly floured surface. Knead until it is smooth and elastic, about 10 minutes.
5. Lightly grease the inside of a bowl with a touch of oil. Place the challah dough in the bowl and turn to coat lightly with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough has risen to at least double the size, about 1 hour and 30-45 minutes.
6. Line a large baking sheet with parchment paper and separate your challah into 4-5 even pieces (to make 4-5 cinnamon buns). Roll out each piece and fill with cinnamon and coconut sugar, then roll them up and press down slightly.
7. Cover with plastic wrap and let it proof for 45 minutes.
8. Preheat the oven to 350 degrees, and combine your vanilla, almond milk and maple syrup.
9. Brush your glaze all over the challah, sprinkle with a little more coconut sugar and bake about 25-30 minutes or until golden.