If you don't like cinnamon buns, you can't be friends with me.
We can be friends, but I'll make you eat them anyway and you'll have to like them.
Why? Because cinnamon buns are amazing and since these ones are vegan and contain fruit in the form of raisins, they're totally healthy! (Compared to eating a particular glazed donut burger.)
But seriously, there really not horrible for you. Plus, it's not like you're going to go ahead and eat the entire tray. Like, who does that? Unless they're mini cinnamon buns...which these are not. Just eat one! It maybe the size of a grown man's hand, but it's just one! Hehehehehe.
As with most recipes which involve yeast, they take time. Luckily it's time waiting and not time spent doing actual prep work. If you're lucky enough to have a stand mixer or a bread machine, life is just that much easier!
You can use whatever recipe you'd like. I vegan-ized mine by replacing cow's milk with soy milk, butter with dairy free margarine (Earth Balance or Parve margarine etc., as long as they're solid- don'e come in a tub) and eggs with Ener-G Egg Replacer. I happened to use one from Betty Crocker, and they turned out beautifully! Fluffy, most, just enough of a chew and addictive.
The dough from just sliced, to proofed and double in size. They just keep on rising in the oven until they're done, so be sure you don't over fill your pan(s) if you make em!
I had originally ran out of raisins while making these, but then I remembered how I had made a handful or two out of green grapes when I first brought home my food dehydrator! Super plump and juicy, they were perfect for this recipe.
Into the oven they went and 30 minutes later, voila! The house smelled amazing.
I whipped up a small batch of vegan butter cream frosting and slathered it on.
(Yeah...I cheated. I had a secret stash in the freezer for situations like these, aka. sheer laziness need food now, can't wait any longer.)