The Mess!!! That’s at least what I call it. Sometimes food isn’t pretty and that’s okay. Not everything needs to be perfectly placed on a plate and garnished precisely. Working as chef, I saw the beauty in meticulous plating but I always had an urge to throw food on a plate and ladle a ton of sauce on top. So today I bring you this creation. One GIANT cinnabun.
After reworking this recipe a few times I managed to get it right with some tweaks along the way. It starts off as a regular dough, but I culture the yeast directly in the cashew milk with the melted butter. I feel this method instead of a half mixture of water and half milk provides a less chewy dough. I also noticed a subtle change in flavor which was great.
My biggest tweak was doing away with cinnamon sugar as the filling and making a brown sugar and cinnamon caramel. Due to the sugar being cooked, it made the filling pop and stand out.
Roll out the dough and sprinkle on as much cinnamon as your heart desires. Cut it into 3 to 4 equal size rectangles and roll. For more layers, cut into smaller sized strips. Fair warning, the smaller the strips the more difficult it is to roll.
Bake and you end up with this magnificent monstrosity. I know you don’t want to hear this, but you have to let it cool. Once it cools, you can begin drizzling the icing on top.
The icing on top brings the mess full circle and you can begin ripping it apart. I guarantee this will definitely leave a lasting impression.
Use my hashtag #VeganWingman on Instagram and show me your results. Don’t forget to tweet @veganwingman, leave a comment on Facebook, or leave a comment below. Best part about cooking is seeing the creative spins placed on a recipe.
Massive Sticky Cinnabun (The Mess)Print Recipe
- 2.5 Cups of all purpose flour
- 1 Cup of cashew Milk + 2 tbsp for the caramel + 2 tbsp for the frosting(sub almond/soy if preferred)
- 8 tbsp of vegan butter split 6 tbsp and 2 tbsp
- 1/3 Cup of cane sugar + 1 tsp for the yeast
- 1 Packet of dry yeast
- 1 tsp of salt
- 1/2 Cup of brown sugar
- 1/4 Cup of water
- 1/2 Cup of vegan cream cheese icing
- 3 tbsp of powdered sugar
- 1 tbsp of oil
- 1 tbsp of cinnamon + extra cinnamon for sprinkling
In a small pot warm up 1 cup of cashew milk along with 6 tbsp of vegan butter and 1 tsp of sugar. Whisk until fully incorporated. You will want the liquid to be just about warm. Pour in the yeast and let it ferment for about 5 to 10 minutes.
In a bowl, place the flour, cane sugar, and salt. Mix thoroughly and create a well in the center. Pour in the liquid and begin mixing.
You want to work the dough in the bowl until it develops form. Sprinkle flour on your work surface and work the dough directly on it. Sprinkle flour as needed and work the dough until it is no longer sticky. Wash the mixing bowl out and dry. Oil the bowl and the place the dough inside. Cover with plastic wrap and set aside in a warm place for about an hour.
As the dough proofs, in a small pan place the the remainder of the butter, water, brown sugar and cinnamon. Let the sugar cook on a low temperature until it begins to caramelize into a viscous liquid. This can take about 10 to 15 minutes. Add 2 tbsp of cashew milk and stir in. Let the caramel cool on the side.
Preheat the oven to 350°F.
Once the dough is done proofing, flour your work surface and roll the dough out into a rectangle. You will want the dough to be very thin. Spread on the caramel and sprinkle as much cinnamon as you would like.
Cut the dough lengthwise into 3 to 4 pieces. If you prefer more layers of filling, you can cut the dough into 6 pieces. Roll the dough and place onto a cast iron or baking sheet.
Bake the cinnabun for about 30 to 40 minutes. In a bowl mix the vegan cream cheese icing, powdered sugar, and remainder of the cashew milk. Whisk until the icing is pourable.
Set the cinnabun aside to cool for 10 minutes and then pour the icing over.
For the cream cheese icing, companies like Betty Crocker and Duncan Hines make vegan versions of their icing despite them not advertising it on the container.