Allergen-Free Desserts to Delight Your Taste Buds by Amanda Orlando

Author:Amanda Orlando
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-01-01T05:00:00+00:00

Cinnamon Biscuit Buns

Flaky biscuits and spicy cinnamon buns collide to make this crowd-pleaser of a dessert. I came up with this recipe sort of by accident one day when I was craving cinnamon buns but didn’t have any yeast on hand so I had to improvise by altering my recipe for scones.

Allergen Information

This recipe does not call for any dairy, nuts, citrus, or peanuts.

Tools You Will Need

12 cup muffin pan

Parchment paper

Large mixing bowl

Dinner fork

Paper muffin liners

Rolling pin

Non-serrated knife

Ingredients

⅔ cup vegan butter or shortening or lard

2 cups flour

¼ cup confectioner’s sugar

Pinch of salt

1 tsp ground cinnamon

½ tsp baking soda

3 tsp baking powder

3 egg yolks

½ cup cold water

4 heaping tbsp brown sugar

1 tsp cinnamon for dusting

Pinch of salt for dusting

Method

1. Preheat oven to 400F and line a muffin pan with paper muffin liners.

2. Add the vegan butter (or shortening or lard), flour, confectioner’s sugar, salt, baking soda, baking powder, and cinnamon to the large mixing bowl. Use a dinner fork to break up the vegan butter into small pieces, the size of peas, and mix together with the flour. Make sure all the ingredients are well combined.

3. Make a well in the center of the dry ingredients and add the yolks and water. Begin slowly mixing the dry ingredients into the wet ingredients. Continue mixing until it has formed a dough.

4. Lay out a sheet of parchment paper on the counter and dump the dough onto it. Use your (clean and dry) hands to form it into a mound. Now you are going to knead the dough 8 times. To knead the dough, first use the heel of your hand to flatten the dough into a fat disk. Then fold it in half and use the heel of your hand to flatten it down. To knead it a second time, fold the dough in the opposite direction and flatten it out with the heel of your hand. Repeat this until you have kneaded the dough 8 times. Kneading creates layers that will puff up and become flaky while the dough is in the oven.

5. Lightly dust the dough with flour and use your rolling pin to roll it out to a ½ inch thick rectangular shape. Sprinkle the brown sugar, cinnamon, and salt over the rolled out dough. Use a fork or spoon to spread it evenly over the surface. Then begin rolling the dough until it is one long cylinder.

6. Use a non-serrated knife to slice the roll into ½ inch thick slices, making sure to cut back and forth through the dough instead of pressing down onto it. A non-serrated knife is a knife with no ridges along the bottom. It will slide more smoothly through the dough.

7. Place each slice of cinnamon roll face up into a lined muffin cup. Place the tray into your preheated oven and bake for 10 minutes. When they are done you can turn them upside down so that all the melted sugar is on top, and can even sprinkle with more cinnamon!

Makes 12

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