Welcome back to my second festive recipe on here featuring cinnamon!!
Wales is a special place to my family – both my grandpas born and raised here – and of course, because of the beloved Gavin and Stacey (a British sitcom for those that don’t know – and who are seriously missing out by the way. Disclaimer – not an ad for Gavin and Stacey but go check it out on Netflix. Now.).
We normally visit a few times each year, to a lovely, homey, yet tiny town called Porthmadog, right in the North, under the pigs ear (if you know the map of it haha!). Now, my family is really into the whole cafe culture scene. One thing that really stood our for us was a special little bakery’s Cinnamon buns. So, here goes on my take… yet healthier and vegan! 🙂 I hope you enjoy!
- 1 packet of dried fast action yeast
- 200g almond flour
- 275g ground oats (or instead of the mix of almond and oat flour, you can replace this with 400g wholemeal flour)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 150ml unsweetened oat/almond milk ( 120ml for the dough and 30ml for the icing)
- 80g maple syrup
- 40g melted coconut oil
- 2 tsp of Cinnamon
- 60g coconut sugar
- 150g Icing sugar
- 1 tsp of vanilla essence
- Preheat fan oven to 170°c and grease a square tray (I used 24cm by 24cm).
- To start on the dough, heat the 120ml of oat milk on the hob, until luke warm – I test with my finger. It should be slightly warmer than body temperature.
- To this warm milk, add the yeast and leave for about 5 minutes whilst it starts to activate.
- Add the ground almonds, oat flour (or the wholemeal flour instead of this mix) and the baking powder into a large mixing bowl, the add the maple syrup, coconut oil and the milk/yeast mix. Combine these ingredients to form the dough. If it is slightly too wet (as in you wouldn’t be able to roll this out) add a little extra flour and combine. Repeat this until it’s the right texture. Same process with milk if the dough is slightly too dry.
- Once ready, sprinkle a little extra flour onto a clean surface so that you can knead the dough out without it sticking to the surface. Next, tip your giant dough ball out onto this surface and knead!! I normally do this for about 5 minutes or so.
- Roll the dough out to about 0.5-1cm thick. I normally roll it out on a piece of greaseproof to make it easier to roll up afterwards.
- To create the sugar cinnamon filling, mix the sugar and cinnamon! Simples!
- Once the dough is rolled out, sprinkle the cinnamon, sugar mix evenly across the whole of the dough.
- Try and roll it fairly tight as this will ensure you get that lovely spiral through your buns!
- Cut this roll log into 9 even (as possible) pieces and place these into a greased tray (I normally grease with a generous knob of coconut oil).
- Cover this dish with a damp cloth and leave in a warm place for about 30 minutes to allow the dough to rise.
- Once the rolls are looking nice and plump, pop into a preheated oven at 170°c and cook for about 30 minutes.
- When the rolls have cooled, you can smother with Icing! In order to make this, mix the icing sugar with the remaining milk, and vanilla essence – that’s it!
These are a much healthier alternative to the regular cinnamon bun recipe. Using oats and ground almonds (or wholemeal flour) rather than white flour means that these are much higher in fibre, have much more nutritional value as it is unrefined and hasn’t been stripped of these properties. Plus, it has a lower glycemic index, so will keep your blood sugar levels more balanced. Also, the ground almonds provide healthy fats!
In addition to this, the dough mix is made using unrefined sugar, so again, this has more nutrients that refined sugar as these have not been removed in the production process.
Lots of love,