Cinnamon Buns 14 Steps
This works best if you have a stand mixer, using a dough hook attachment. First add the dry active yeast to warm water for 10 minutes. If you have a stand mixer, use the hook attachment to agitate the yeast in the water at a slow setting.
Slowly incorporate the soy milk and coconut oil.
Sift dry ingredients together (salt, flour, sugar) in a separate bowl. Then add to the mixer. Set the mixer to speed 1 for about two minutes (or knead with hands). Then adjust to speed 2 for about six minutes.
Lightly coat a large mixing bowl with remaining vegan butter. Set the dough aside covered with a lid or something airtight in a warm area for two hours to proof.
In a medium saucepan, heat the water and brown sugar until it comes to a boil. Reduce the liquid by 25%.
In a separate bowl, mix the cinnamon sugar ingredients together, minus the vegan butter. Set aside.
When the dough is proofed, roll out the dough on a clean surface dusted with a little bit of all-purpose flour, just enough to prevent the dough from sticking. Roll into a rectangle shape with the dough about a 1/2 inch thick.
Using a brush, coat the dough in soft vegan butter. Sprinkle with a thick layer of cinnamon sugar evenly on the dough. Begin rolling the dough into a log, starting with the end closest to you, brush each layer with butter as you roll the log so it sticks properly. Brush the side of the dough that is not dusted in cinnamon sugar.
When you have your roll, cut into buns evenly, each bun being about 4 to 6 inch rounds.
Preheat the oven to 350 degrees Fahrenheit.
Brush a baking dish lightly with neutral cooking oil and place the buns, swirl side up, closely together.
Drizzle the glaze on top of the buns and bake for 13 minutes.
While the buns are baking, whisk together powdered sugar and coconut milk, making sure there are no clumps. Adjust the consistency by adding more coconut milk, if needed.
Drizzle icing glaze over top the cinnamon buns, fresh out of the oven.