Cherry Glazed Sticky Cinnamon Buns

Yield: 8 rolls

Dough:

1 packet instant dry yeast

2 + 1/2 cups (300g) whole wheat flour

1/3 cup (70g) vegan butter

1/2 cup plant milk

1/4 cup water

1/4 cup + 1 tsp (48g) coconut or cane sugar, divided

2 tbsp maple syrup

1 tbsp olive oil

1 tbsp orange juice

1 tbsp cinnamon

1 + 1/2 tsp vanilla extract

1/2 tsp sea salt

Filling:

1/3 cup (60g) coconut or brown sugar

1/4 cup melted butter

3 tsp cinnamon

3/4 tsp cloves

1/2 tsp nutmeg

Glaze:

1/2 cup powdered sugar

1/4 cup (35g) Wyman’s frozen cherries

Instructions:

Activate the yeast: Heat the waterto around room temp in the microwave, about 20 seconds. The add the yeast and 1 tsp sugar to the milk, stir and let sit for 5 minutes. It should begin to bubble!
For the dough, mix the flour, the rest of the sugar, the cinnamon and salt together until combined
Make the filling: while waiting for the yeast to bubble, melt the butter in the microwave for around 20 seconds. Then whisk the sugar and spices into the butter and place in the fridge to chill
Once the yeast have bubbled, continue the dough by adding the milk, maple syrup, olive oil, orange juice and vanilla to the yeast mixture and lightly whisk
Pour the yeast mixture as well as the butter into the flour mixture then knead until a smooth dough forms. To kneed, place one hand on the edge of the bowl to hold it in place and use the other to fold the dough over itself and push the fold down. Rotate the bowl and continue to do this until the dough is smooth, about 5 minutes.
Form the dough into a ball, cover and allow to rest in a warm spot for 45-60 minutes
Pre-heat oven to 350°F
Roll the out into a thin rectangle then spread the filling mixture evenly across the dough (the mixture should be thicker now that the butter has chilled), then tightly roll the dough to form a log
Using a piece of floss, slice the dough by sliding the floss under the log, crossing the two floss ends over each other, then pulling them away from each other. This yields the cleanest slices!
Bake for 28-33 minutes
While baking, make the glaze: measure out 1/2 cup of frozen berries and microwave for 1 minute to thaw. Blend the berries until mostly smooth then mix with the powdered sugar. If looking for more sticky glaze goodness, simply add a tablespoon of milk and more powdered sugar.
Pour the glaze over the warm cinnamon buns and enjoy!

Cherry Glazed Sticky Cinnamon Buns (V)