2 ¼ to 2 ¾ cups all-purpose flour + more for rolling
¼ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground all spice
½ tsp freshly grated nutmeg
FILLING
3 tbsp coconut oil, softened
½ cup coconut sugar
1 tbsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
GLAZE
¼ cup vegan cream cheese, room temperature
⅓ cup powdered sugar (substitute some for stevia if desired)
¼ tsp pure vanilla extract
A pinch of salt
2 tbsp almond milk
Instructions
Start by making the dough. Warm almond milk, maple syrup, and molasses in microwave for 40 to 60 seconds, or until warm to the touch but not scalding. Stir in the yeast and allow it to bloom for 10 minutes. Activated yeast should be foamy.
Mix 2¼ cups all-purpose flour, salt, and spices briefly in stand mixer to roughly combine.
Pour the melted coconut oil, vanilla extract, and activated yeast into the bowl of the standing mixer containing the dry ingredients.
Mix on low speed until a thick and sticky dough forms. Increase to medium speed and knead the dough with the dough hook attachment for 5 to 7 minutes or until a soft dough forms and begins to gather around the hook. Add up to ½ cup more of all purpose flour after 2 minutes if dough still looks too wet. Finished dough will wrap around the hook like a ball and still be a bit sticky. Avoid over-kneading for soft and fluffy bread.
Oil a large mixing bowl and transfer the dough into the oiled bowl. Turn the dough a few times to coat the surface of the dough with oil. This will prevent it from sticking as it rises. Cover the bowl with plastic wrap or a tea towel and store in a warm place and draft-free place (such as a microwave that isn't turned on) to allow dough to rise for 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Mix all the filling ingredients together to make a paste. Set aside.
Once dough has expanded to twice its initial size, punch the dough and turn out onto a floured surface. Roll into a ¼ inch thick rectangle (about 10"x16") and spread generously with the coconut sugar filling, spreading all the way to the edges.
Roll the dough up tightly starting from the long side. Slice into 9 even pieces and arrange in a greased square pan or pie pan*. Cover loosely with plastic wrap or a tea towel and let the dough rise again in a warm place for 30 minutes.
Preheat oven to 350⁰F while the dough is proofing for the second time.
After the second proofing, bake the buns for 30 to 35 minutes or until golden brown. Cool for at least 10 minutes.
While rolls are cooling, make the vegan cream cheese glaze by whisking all the glaze ingredients together until smooth. Drizzle over baked rolls and enjoy!
Notes
*You can also cut the dough into 12 pieces to make a dozen smaller buns.
Recipe by Radiant Rachels at https://radiantrachels.com/fluffiest-vegan-gingerbread-cinnamon-buns/