Vegan Cinnamon Buns with Custard Icing




Rating: 3.40 / 5.00 (42 Votes)


Total time: 1 hour

Servings: 16.0 (servings)

For the dough:








For the topping:





For the casting:





Instructions:

For the vegan cinnamon buns with custard topping, mix the ingredients for the dough, knead until a compact, smooth dough is formed and let rise covered in a warm place for about 45 minutes.

For the topping, melt the coconut oil and mix with the cinnamon and maple syrup. Roll out dough into a rectangle, coat evenly with the coconut oil mixture and roll up tightly from the long side. Cut the roll into 16 pieces and place the snails in a baking dish with enough space between them.

Cover and let rise in a warm place until the snails come close to filling the pan. Preheat the oven to 180°C top and bottom heat.

For the glaze, mix the vanilla pudding powder with the sugar and 4 tablespoons of almond milk until smooth, mix with the remaining milk and carefully pour over the cinnamon buns. Bake in the oven for about 35 minutes until the pudding is set. Before serving, you can sprinkle the vegan cinnamon buns with a little powdered sugar.

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