#cinnamonbuns

INGREDIENTS For the yeast mixture: 4 tsp active dry yeast 1 tsp sugar 1 cup very warm water

For the dough: 1 cup nondairy milk ⅔ cup sugar ⅔ cup vegan butter 2 tsp salt 6 cups AP flour + extra bench flour

For the filling: ½ cup vegan butter 1 cup brown sugar 3 tbsp cinnamon 1.5 cups freshly diced apples

For the pan sauce: 1.5 cups raw cashews (soaked overnight or in boiling water for 20min) ⅔ cup sugar 1 tsp vanilla extract ½ tsp salt 2 tsp cinnamon

For the icing: ½ cup vegan cream cheese 1 tsp vanilla extract ½ cup icing sugar

METHOD:

1. Combine the following in a mixing bowl, and set aside: active dry yeast, sugar, very warm water.

2. In a saucepan over medium low heat, mix the following ingredients until fully combined: nondairy milk, cup sugar, vegan butter, salt.

3. Let the mixture cool until it’s just warm to the touch, not too hot.

4. Combine the cooled saucepan mixture with the yeast mixture and stir gently. Set aside.

5. In a seperate mixing bowl, add 3 cups flour. Gently pour in the wet mixture, and add the remaining 3 cups of flour. Make a ball and knead on a lightly floured surface for about 5-10min. Place in a greased bowl and cover with a slightly wet towel. Transfer the bowl to the oven with only the light turned on for warmth for 1h30 to rise.

6. In the meantime, make the filling by combining the following: vegan butter, brown sugar, 2 tbsp cinnamon. Set aside.

7. In a seperate bowl, combine the freshly diced apples with the remaining 1 tbsp of cinnamon. Set aside.

8. Make the pan sauce by blending the following in a high speed blender until smooth: soaked cashews, sugar, vanilla extract, salt and cinnamon. Set aside.

9. Once 1h30 has passed, transfer the dough on a large and lightly floured surface. Roll to form a 20″ x 15″ rectangle.

10. Add the sugar filling mixture and spread evenly. Then, sprinkle the apples evenly.

11. Start gently rolling the dough from the long side of the rectangle. Sprinkle bench flour if needed. Cut the log into a little more than 1″ buns.

12. Pour the pan sauce into a greased 16″x11″ pan, and start to stack the buns evenly, making sure there is still some space around for them to rise some more.

13. Cover the pan with a lightly damp towel and transfer back into the warm oven with only the light on for 45min.

14. Then, take it out ad preheat oven to 350F and bake until golden, or about 25min.

15. Make the icing by whisking all the ingredients together in a mixing bowl: vegan cream cheese, vanilla extract and icing sugar.