Valentine’s Day Vegan Date Caramel Sticky Buns -refined sugar free

Date Caramel Sticky Bun
Date Caramel Sticky Bun

If you love someone you make them sticky buns. If they are your one and only you make them healthier sticky buns because you want them to *stick* around longer.  These take my already delicious cinnamon roll recipe and turn it into a sticky mess of a bun. I took out all the refined sugar, replaced some of the butter with pumpkin, and covered it all with date caramel. These are still sweet, and sticky, and fragrant, and soft, and shout love. They are also great to make the night before and throw in the oven while you sit around sipping coffee. Or rush around getting ready for work and then sit together at the table for a few minutes eating a special breakfast showing your partner you love them because you took extra time to just be with them. Oh, love.

Happy Valentine’s Day!

Vegan Date Caramel Sticky Buns

Ingredients

  • For the date caramel
  • 12 oz medjool dates
  • 1 3/4 cup boiling water
  • 2 tsp pure vanilla extract
  • 1/4 tsp (4grams) fine sea salt
  • For the sticky buns
  • 4 1/2 tsp.(14 grams) Ener-G Egg Replacer powder (equivalent of 3 eggs)
  • 6 TBL water
  • 600 grams (4 1/2-5 cups) unbleached all-purpose flour- divided
  • 2 1/4 tsp. (8 grams) active dry yeast (one packet)
  • 1 cup non-dairy milk
  • 1/4 lb (1/2 cup) Earth Balance Buttery spread or sticks
  • 1/4 pure maple syrup
  • 1/2 tsp. salt
  • Filling
  • 1/2 cup (144 grams) date caramel
  • 1 1/2 TBL (15 grams) cinnamon
  • 1/4 lb (1/2 cup) Earth Balance Buttery Spread or sticks
  • 1/4 cup ( 68 grams) pumpkin puree (or more butter)
  • Topping
  • The rest of the date caramel
  • 1 tsp cinnamon
  • 1/4 cup Earth Balance buttery spread or sticks softened to room temperature
  • 2 tsp bourbon (optional)
  • 1/4 cup nondairy milk

Instructions

  1. In the bowl of your stand mixer whisk the egg replacer and water until smooth- set aside
  2. In a small saucepan heat together the milk, Earth Balance, sugar and salt until the butter is almost melted.
  3. Remove from heat and stir until butter is melted. Make sure this mixture is warm, not hot or it will kill the yeast.
  4. Add 260 grams (3 cups) of the flour and yeast to the egg replacer/water mixture.
  5. Add the warm milk mixture and mix with the paddle attachment for 2 minutes. If you don’t have a stand mixer you can do this by hand.
  6. Switch to the dough hook add the rest of the flour and mix until the dough forms a ball and no longer sticks to the sides of the bowl. If you are measuring by cups instead of weight add the flour a half cup at a time and mix until the flour is incorporated before adding more. The dough should be firm with slight resistance when you push on it and should just stick to the sides of the bowl, but not your fingers.
  7. Remove the dough hook and drizzle olive oil over the ball of dough, cover with a damp towel and set aside to rise for 1-2 hours.
  8. White your dough is rising make the date caramel and filling.
  9. For the date caramel place pitted dates in a heatproof bowl and cover with boiling water. Let them sit for about 10 minutes to soften.
  10. Drain dates reserving the liquid.
  11. Place dates, vanilla, sea salt, and 1/2 cup of the reserved date water in a blender or food processor and blend until smooth. If you are finishing the rolls in the morning cover and refrigerate the unused date caramel until the morning.
  12. To make the filling cream together 1/2 cup of the date caramel, 1/2 cup Earth Balance, and cinnamon until uniformly brown. Set aside.
  13. Once dough has doubled in size, punch it down then allow it to rest for 10 minutes.
  14. While dough is resting combine the filling ingredients and set aside.
  15. Place dough on a lightly floured surface and roll dough into a rectangle about 18″ by 15″.
  16. Spread the filling mixture evenly over the dough, all the way to the edges.
  17. Roll dough into a log and slice into buns, as large as you like. I like mine to be about 1 1/2″ thick and I usually cut between 10-12 rolls.
  18. Place buns on a rimmed baking sheet or pan close enough to touch each other. I use my 9×13 pan. I like to line the baking sheet with parchment paper (for easier cleanup).
  19. If baking right away: Let the the rolls rise until almost doubled in size, about and hour.
  20. If baking the next morning: cover the rolls tightly and let them rise in the refrigerator overnight. In the morning set the on the counter as your oven preheats and proceed as usual.
  21. Preheat oven to 350 degrees.
  22. Bake rolls for 25-30 minutes depending on their size, until golden brown.
  23. While the rolls are cooking combine the topping ingredients except for the walnuts, and just heat through on the stove.
  24. When rolls are done pour the topping over the hot rolls, and sprinkle with the nuts.
  25. Serve warm.

Vegan Cinnamon Rolls for Easter With a Video

Vegan Cinnamon Rolls
Vegan Cinnamon Rolls

Who wants fresh, fragrant cinnamon rolls? Ohh, I do, pretty much every day! For several reasons I try to save them for special occasions, such as Easter. I have tweaked my recipe a bit to make it a little easier and give more consistent results. I also did some experimentation with various sugar free options, but haven’t perfect them yet. I’m happy to give suggestions if you leave a comment with a question, but I need to make a few more batches before I share the results.

These are soft, pillowy, cinnamon filled, sweet nuggets of goodness. Perfect to make the day before and let rise in the refrigerator overnight and bake off in the morning just in time for breakfast.

Because there are a few steps here that are a bit hard to explain I have made a video.

Originally from The joy of vegan baking

 Ingredients

  • 4 1/2 tsp. Ener-G Egg Replacer powder (equivalent of 3 eggs)
  • 6 TBL water
  • 4 1/2-5 cups unbleached all-purpose flour
  • 2 1/4 tsp. active dry yeast (one packet)
  • 1 cup non-dairy milk
  • 1/3 cup Earth Balance Buttery spread or sticks
  • 1/3 cup granulated sugar
  • 1/2 tsp. salt
  • Filling
  • 1 1/4 cups packed brown sugar
  • 1 1/2 TBL cinnamon
  • 3/4 cup Earth Balance Buttery Spread or sticks
  • 1 cup chopped walnuts
  • Icing
  • 1 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 2 TBL non-dairy milk

Instructions

  1. In the bowl of your stand mixer whisk the egg replacer and water until smooth- set aside
  2. In a small saucepan heat together the milk, Earth Balance, sugar and salt until the butter is almost melted.
  3. Remove from heat and stir until butter is melted. Make sure this mixture is warm, not hot or it will kill the yeast.
  4. Add 3 cups of the flour and yeast to the egg replacer/water mixture.
  5. Add the warm milk mixture and mix with the paddle attachment for 2 minutes. If you don’t have a stand mixer you can do this by hand.
  6. Switch to the dough hook and mix, adding flour 1/2 cup at a time until the dough forms a ball and no longer sticks to the sides of the bowl.
  7. Remove the dough hook and drizzle olive oil over the ball of dough, cover with a damp towel and set aside to rise for 1-2 hours.
  8. Once dough has doubled in size, punch it down then allow it to rest for 10 minutes.
  9. While dough is resting combine the filling ingredients and set aside.
  10. Place dough on a lightly floured surface and roll dough into a rectangle about 18″ by 12″.
  11. Spread the filling mixture evenly over the dough, all the way to the edges.
  12. Roll dough into a log and slice into buns, as large as you like. I like mine to be about 1 1/2″ thick.
  13. Place buns on a rimmed baking sheet or pan close enough to almost touch each other. Line the baking sheet with parchment paper (for easier cleanup).
  14. Let the the rolls rise until almost doubled in size, about and hour. Alternately at this point cover the rolls with cling wrap and store in the refrigerator overnight. They will slowly rise there. In the morning set the on the counter as your oven preheats and proceed as usual.
  15. Preheat oven to 350 degrees.
  16. Bake rolls for 20-30 minutes depending on their size, until golden brown.
  17. While the rolls are cooking combine the confectioners’ sugar, vanilla and milk stirring until smooth.
  18. When rolls are cooked remove from oven and drizzle with icing.
  19. Serve warm.

 

Vegan Cinnamon Rolls

Vegan Cinnamon RollsIt took me a long time to try to make cinnamon rolls. Not because the recipe is hard, but because they are time consuming due to the rising time. Too fancy for just my husband and I, and what company is going to stay in bed long enough for me to make these. Finally I had my teenage cousins over and I had the opportunity to try these out. Cinnamon rolls are now on a rotation as I have figured out that I can make them in advance, and freeze the rolls making for an impressive, yet stress-free breakfast. Perfect for holiday mornings. This recipe is adapted from “The Joy of Vegan Baking” .  I found the recipe did not have enough filling, so I upped the quantity there. I also roll my dough out thinner and end up with lots of small cinnamon rolls.

To make ahead you have a few choices, they both work well. Option one: make the cinnamon rolls completely including baking. Freeze the rolls and re-heat in a 350 oven until warmed through. Make the icing and ice at this time. I have a tendency to over-bake the rolls using this option, just because I’m not paying attention, but it is very fast. Option 2: Make the rolls to the point where  you cut them. Then wrap and freeze. The night before you want them put them in the refrigerator to thaw, morning of let them rise for 30 min to an hour, then bake and ice as directed. They come out a bit more perfect this way, but it takes a bit more waiting time.

Vegan Cinnamon Rolls 

Ingredients

For the dough:

  • 4 1/2 tsp. Ener-G Eff Replacer powder (equivalent of 3 eggs)
  • 6 TBL water
  • 41/2-5 cups unbleached all-purpose flour
  • 2 1/4 tsp. active dry yeast (one packet)
  • 1 cup non-dairy milk
  • 1/3 cup Earth Balance Buttery spread or sticks
  • 1/3 cup granulated sugar
  • 1/2 tsp. salt

For the filling:

  • 1 1/4 cups packed brown sugar
  • 1 1/2 TBL ground cinnamon
  • 3/4 cup Earth Balance Buttery Spread or sticks
  • 1 cup chopped walnuts

For the icing:

  • 1 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 2 TBL non-dairy milk

Instructions

  1. In the bowl of your stand mixer whisk the egg replacer and water until smooth- set aside
  2. In a small saucepan heat together the milk, Earth Balance, sugar and salt until the butter is almost melted.
  3. Remove from heat and stir until butter is melted. Make sure this mixture is warm, not hot or it will kill the yeast.
  4. Add 3 cups of the flour and yeast to the egg replacer/water mixture.
  5. Add the warm milk mixture and mix with the dough hook attachment. If you don’t have a stand mixer you can do this by hand.
  6. Continue adding flour 1/2 cup at a time until the dough forms a ball and no longer sticks to the sides of the bowl.
  7. Remove the dough hook and drizzle olive oil over the ball of dough, cover with a damp towel and set aside to rise for 1-2 hours.
  8. Once dough has doubled in size, punch it down then allow it to rest for 10 minutes.
  9. While dough is resting combine the filling ingredients and set aside.
  10. Place dough on a lightly floured surface and roll dough into a rectangle about 18″ by 12″.
  11. Spread the filling mixture evenly over the dough, all the way to the edges.
  12. Roll dough into a log and slice into buns, as large as you like. (I make lots of small ones)
  13. Place buns on a baking sheet lined with parchment paper (for easier cleanup).
  14. Let the the rolls rise until almost doubled in size, about and hour.
  15. Preheat oven to 350 degrees.
  16. Bake rolls for 20-30 minutes depending on their size, until golden brown.
  17. While the rolls are cooking combine the confectioners’ sugar, vanilla and milk stirring until smooth.
  18. When rolls are cooked remove from oven and drizzle with icing.
  19. Serve warm.