I’m sticky buns obsessed. I made this recipe for me. Then made it for my parents. Then for my sister, my best friend and my best friend’s boyfriend. All of them happen to be omni’s and all of them happened to go crazy for these cinnabons.
Ingredients - Buns
3/4 cup warm (not hot) fat-free soymilk
1 packet (2 1/4 tsp) active yeast
3 cups whole wheat pastry flour
1 tbsp baking powder
1/4 cup raw sugar
1 tsp cinnamon
1/4 tsp salt
5 tbsp unsweetened applesauce
Ingredients - Filling
4 tbsp brown sugar
2 tbsp raw pecans
1 tbsp unsweetened applesauce
1 tsp cinnamon
Ingredients - Icing
1 cup vegan confectioners sugar
1 tsp fat-free soymilk (vanilla or plain)
Directions:
1. Preheat oven to 350F.
2. Gently warm soymilk (about 110 degrees)
3. Sprinkle yeast over soymilk and let it dissolve (5 minutes)
4. Combine 2 cups flour, sugar, baking powder, cinnamon and salt in a large bowl
5. Add applesauce and yeast mixture
6. Stir with spatula to combine
7. Add in 1/2 cup flour, stir to combine
8. Sprinkle remaining flour on a flat surface
9. Knead dough on floured surface, kneading in most of the flour
10. Knead about 15-20 times
11. Using a rolling pin, roll dough out into large rectangle.
* you want the dough to be thin
12. Spoon filling in the center and spread it around, leaving 1″ edge clear
13. Gently but tightly roll the dough up.
14. Use a pizza cutter or sharp knife to cut off 6 rolls
15. Place into a sprayed or non-stick pan
16. Bake about 25 minutes.
17. While baking, make icing.
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These look so amazing! I have been looking for a cinnamon bun that is not filled with fat! I am so excited to make these. I’m confused though…don’t they need time to rise with the active yeast?
Shelby, these buns are pretty popular! I get thank you notes via email quite often. I’ve never let them “rise” although I’m sure it couldn’t hurt… they do blow up plenty as you can see. My only additional tip is sifting the whole wheat pastry flour - makes them even lighter and fluffier!