VEGAN CARAMEL CINNAMON BUNS WITH COCONUT SHREDS

VEGAN CARAMEL CINNAMON BUNS WITH COCONUT SHREDS

Three words. OH MY GOD. If you haven't had vegan caramel yet you will not believe your taste buds when you try some of this! 100% vegan and gluten free. Its so easy to make with just 4 simple ingredients.  The hardest part is getting the right consistency.  As long as you stir it constantly and keep it at the right temperature, you cant fail. This will be your new favourite recipe to complete all your vegan treats. If you cook it an extra 5 minutes you can make vegan caramel squares! As long as you have some shallow square molds. Now enough about my caramel.  Its time to talk cinnamon buns! I LOVE cinnamon buns. Pastries and coffee is actually one of my top 5 favourite things in the world. Ever. So I dont mess around when I make cinnamon buns. These are PERFECT. Better than any regular cinnamon bun I've ever had. Its light, fluffy, chewy and moist. Not too sweet so the caramel is the perfect finish. If you're a fan of cinnamon buns, you've got to try these! You'll never go out to buy some store made cinnamon buns. You can satisfy you and your friends cravings with this simple, cheap and easy recipe! Enjoy!

Recipe

makes 10

2 1/2 cups flour

2 teaspoons cinnamon

1/2 teaspoon salt

3 tablespoons sugar

1 cup almond fresh coconut milk

4 tablespoons earth balance melted

1 package instant yeast

1/3 cup of raisins soaked in warm water

Filling

1/4 cup earth balance

3 tablespoons sugar

1 tablespoon wholesome sweeteners raw blue agave syrup

2 teaspoons cinnamon

Handful of organic shredded coconut

Caramel

1 can coconut cream chilled 4 hours then drained of water

1 cup sugar

1 tablespoon earth balance

1 teaspoon vanilla extract

Steps

Preheat oven to 350F.

Melt 4 tablespoons of earth balance on low heat and combine 1 cup of almond milk. Stir in sugar and salt and remove from heat once everything is well combined.  Pour into a large bowl. Let it cool down. It has to be lukewarm because you're adding your yeast to this mixture and if its too hot you'll kill the yeast. Once lukewarm sprinkle your yeast over top of the milk mixture and allow to stand for 10 minutes. Stir your yeast in and begin to sprinkle in your flour a 1/2 cup at a time. Stirring constantly while adding. Add your cinnamon and raisins and begin to knead your dough with your hands once all the flour is added. Continue to knead for 5 minutes. Rinse and dry your mixing bowl then pour a small amount of oil in tr bottom. Rub it all over the bowl then place your dough inside. Cover with a cloth and allow to rise for 1 hour.

This leaves the perfect opportunity to make the caramel!  To make the caramel

you need to have a can of coconut milk in the fridge for at least 4 hours. Next take your chilled coconut milk out of the fridge and get a strainer place the strainer over a bowl and poke a couple holes through the top of the milk with a knife. Place the can in the strainer with the open side down and let the excess water drain out. There shouldn't be too much. Scoop out all of the coconut cream and place it in a frying pan. Turn it on to med-low heat (between 4 and 5 on your stove). Allow the cream to start melting then sprinkle your sugar, butter and vanilla on top. Stirring until everything is well combined.  Once your mixture begins to bubble allow it to get to a steady boil, not allowing it to boil over. Remove from heat for a minute if it keeps boiling over. Stirring it almost constantly, allow it to cook for 20 minutes. Pour into a bowl and allow to thicken.

This will keep well in the fridge for up to a month you just need to reheat it if you're going to drizzle it over something.

Once your dough has risen for an hour it should be about double in size. Knead it for about 10 minutes then roll it out on a lightly floured surface. 

Melt 1/4 cup earth balance and combine it with your sugar, cinnamon and agave syrup. Spread your butter mixture on your rolled out dough, sprinkle your coconut shreds on top. Save some of your mixture for the top of the cinnamon buns. Begin to roll your dough with the longest side closest to you, pinching tightly while you roll it. Once the whole thing is rolled pinch the open edge with your fingers to seal it. 

Cut off 2 inch sections of the roll and place in an oiled glass baking pan. Repeat until finished. Spread the rest of  your butter mixture on top. Bake for 25 minutes.

Allow to cool for 15 minutes then drizzle your caramel on top. Cut into even squares and serve!