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The Best Easy Cinnamon Buns (Low Fat, Vegan)

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Today is so very special day – My Mom’s Birthday! So we’ll veganise and make much healthier, of course, My Mom’s favourite recipe of Cinnamon Buns. Oh, I am so exited!! This recipe is a little weird, since it starts with boiling a potato, but trust me on this, potato starch will definitely help you get Moist, Spongy, Stretchy, so Perfect Heathy Buns for every special and non special occasion.
Shall we proceed to our cheap simple Ingredients?

For the dough:
1 medium Potato + 1 cup Water (if you don’t feel adventurous, substitute for 1/2 cup Pumpkin puree)
1/2 cup Milk (non-dairy, of course)
25 g fresh Yeast (or 1 package Dried Yeast)
1/8 cup + 1/8 cup Sugar
1/2 cup + 1 cup Flour (any kind of your choice)
1 tsp Vanilla
1/4 tsp Salt

For the filling:
1/4 cup Sugar (brown or coconut will work best, but I haven’t any)
1 tbsp Cinnamon

1/8 cup Maple syrup
1 tbsp Water

1. First of all the strangest part: peel, cut and boil the potato in a cup of water. Boil longer than usual until potato starts to fall apart (~30 min). Mash were well, we don’t want potato chunks in our Perfect Buns! You may use blender, even better (mine is broken).
2. In a large mixing bowl measure 1/2 cup of potato and 1/2 milk. Mixy mix and make sure that concoction is warm but not hot (that means: If you can stick your finger in there and you can feel pleasant warmth). I’ve added super hot mash and milk from the fridge. It turned Perfect!
3. Crumb the yeast, pour 1/8 cup sugar and 1/2 cup flour. Mix mix mix. Cover. Set aside for 25-30 min in warm place.
4. Take your first dough, add remained 1/8 cup sugar, vanilla (I have vanilla infused sugar) and salt.
5. Gradually add 1cup flour. When spoon is not helpful anymore, scrape the dough on well floured surface and knead well Gradually adding remained flour. Do not be afraid to add a little more or a little less flour if needed.
6. Knead a bit more until you have smooth not very sticky ball. Place back into the bowl, cover and set aside for 1 hour (or until doubled in size) in warm quiet place.
7. Transfer your future masterpiece on well floured surface. Roll roll roll (wine bottle is optional, you can use polling pin) until 1 cm (1/4 inch) thick.
8. Sprinkle filling on the dough as even as possible.
9. Roll the roll (hihi). Cut into pieces and transfer to backing pan. Cover and set aside for 15 – 20 min.
10. Back 30 min in preheated to 190C (375 F) oven.
11. Let cool just a bit, serve and enjoy!

Yield: 14 small buns (~900g in total)
Nutritional value (per all buns):
Calories 1,448
Fat 5.4g
Saturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg
Carbohydrates 321.9g
Fiber 18.4g
Sugars 130.3g
Protein 36.7g

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Happy Buns and Eat with Spoon!