I made cinnamon buns for the FIRST time this past weekend, and going into it I didn't think anything of it until my friend messaged me and asked me to let her know how much work they took to make... who knew that cinnamon buns were notorious for being a tedious breakfast treat? Not me!
I used Minimalist Baker's recipe, for the main reason that she only used SEVEN ingredients (and I already had 5/7 them - sign me up!).
The two things I didn't have were the organic cane sugar (real cheap at Bulk Barn), and the packet of instant yeast (which they did not have at Bulk Barn, but they did at Sobeys). Easy!
I work up on Saturday morning with the idea to eat them for breakfast.... nope, turns our that even 'instant' dough still needs an hour to rise. This recipe takes about 2 hours total, so make sure you buffer in enough time (it's worth it though!). Oh well, lunch cinnamon buns taste just as delicious as breakfast cinnamon buns.
I'd never made dough before, so I wan't really sure what consistency I was looking for. My dough was wayyyyy too wet, but luckily there's a quick video on the site, so I just kept adding flour until it looked the same haha.
Once I actually made the dough - the rest was easy! After it's been an hour, you just roll it out, top with some (vegan) butter, cinnamon, and sugar, and then roll it up! I was a little nervous about rolling it up and cutting it into rolls, but they turned out great (a little rustic looking... but great!). Then you put them in the oven for half an hour, and that's it!
These would be great to make if you're hosting a brunch at your house, as you can prepare it before guests arrive and then pop it in the oven and you don't need to worry about it while you're chatting with them.
Overall, these were SO GOOD and I would definitely make them again. I gave some to my (non-vegan) teenage siblings and they devoured them.
(Tip: Minimalist Baker also has a gluten free, vegan version, which she swears is good! The recipe is here)