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Archive for November 7th, 2010

Closet Cooking always has such innovative and delicious offerings. When Kevin posted his blueberry maple pecan cinnamon buns, I went straight to the kitchen and made an inspired nondairy adaptation of them. Well, now he’s gone and done it again – this time with these awesome-looking cinnamon buns. Well, I just couldn’t resist – here is my nondairy version, and well worth the effort. Simply the best. I used pecans instead of the candied ginger, by the way.

Pumpkin pie cinnamon buns with nondairy caramel cream cheese frosting

1 batch pumpkin sweet yeast dough (see below)

1/2 cup margarine, melted (then brought to room temperature)

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 cup dried cranberries

1/4 cup chopped pecans

1 batch caramel cream cheese frosting (see below)

Punch down the dough and knead for 30 seconds. Cover the dough and let it rest for 10 minutes. Roll out the dough on a floured surface into a 24 x 12″ rectangle. Spread the margarine over the dough, leaving 1″ on each side free. Mix the sugar and spices and sprinkle it onto the dough, followed by the cranberries and pecans.

Roll the dough into a log; pinch to seal and cut it into 12 even slices. Arrange the buns in a greased baking pan; cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes. Bake in a 375 degree F preheated oven until golden brown, about 15 – 20 minutes. Top the buns with the frosting.

Pumpkin sweet yeast dough

1/4 cup water, warm

1 tablespoon active dry yeast

1 teaspoon sugar

1/4 cup brown sugar

2 eggs, room temperature

1/4 cup margarine, melted and cooled

1/4 cup soy sour cream

1 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon salt

2 cups flour and 1 1/2 cups whole wheat flour

Mix the water, yeast, and sugar into a large bowl and let it sit until foamy, about 10 minutes. Add the sugar, eggs, margarine, sour cream, pumpkin puree, spices, salt, and 2 cups of the mixed flour, and mix for 2 minutes at medium or 200 strokes by hand.

Stir in enough of the remaining mixed flour to make a soft dough. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes (the dough should feel soft and buttery not sticky). Place the dough in a greased bowl, cover with a damp towl and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.

Caramel cream cheese frosting

1/4 cup caramel sauce (see below)

1/4 cup soy cream cheese

Mix the caramel sauce and cream cheese until smooth.

Caramel sauce

1 cup sugar

1 tablespoon corn syrup

1/4 cup water

1/2 cup nondairy creamer, heated

2 tablespoons margarine, melted and brought to room temperature

1 teaspoon vanilla extract

Heat the sugar, syrup, and water in a saucepan while stirring. When it boils, stop stirring and let it turn a medium amber color. Remove from heat and slowly pour in the creamer. Stir the mixture until it is smooth, with a wooden spoon. Stir in the margarine. Allow the sauce to cool for a few minutes and stir in the vanilla extract.

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