There are some mornings where “health” goes out the window, when you’re sitting at your desk [or in my case, my kitchen table] and the sky is an eerie gray and the rain seems endless. And you don’t want fruit or to go jogging, you want to be in bed and warm, hiding from the universe in a desperate desire for just a few more minutes of sleep. On those mornings, there are cinnamon buns.
Though I can’t sit here and tell you this cinnamon bun is healthful, I suppose I can attempt to provide a loophole in judgement to help rationalize. Sweet foods are jam-packed with simple carbohydrates [aka: sugars] that are the smallest and least complicated type of carbohydrate. They are the primarily fuel for the brain, nerves and red blood cells. They also help the body on its quest to save protein for the functions your body needs it to do. Ideally you’re consuming these from fruit, but hey, it’s raining and you want a cinnamon bun! You’re diet should primarily consist of carbohydrates, about 45-65%, so what does that mean? If you are on a 2,000 calorie diet, you should be eating 225g-325g of carbohydrates/day.
Let’s take this one step further, then I’ll get off my soapbox: the USDA recommends only 25% of total consumed calories/day come from added sugar.. what does that mean? If you are on a 2,000 calorie diet, you are “allowed” 125 grams of added sugar in your diet/day [added sugar meaning refined white sugar]. I never consume that much added sugar, it would make me feel nauseous, but on those days where you feel like a splurge, the government says it’s alright!
These buns are not the most super for those valiantly attempting to reduce their bums, but I think a key to any healthy lifestyle is to avoid restrictions. Realizing that cinnamon buns are a “sometimes food” is as crucial as anything, so relax, make an unrealistically large pot of coffee and marvel at how gooey and perfect these truly are.
Cinnamon Buns for your Bum [serves 12]
recipe adapted from: Chloe’s Kitchen by Chloe Coscarelli
1 cup almond milk, unsweetened
.5 ups + 1 tablespoon evaporated sugar cane, divided
8 tablespoons vegan margarine [I tend to use Earth Balance, it has no Trans Fats]
1 teaspoon good vanilla extract
.25 cups warm filtered water
1 envelope active dry yeast
4.5 cups all purpose baking flour
Cinnamon Sugar Filling
.75 cups light brown sugar
2 tablespoons evaporated sugar cane
1.5 teaspoons ground cinnamon
2.5 tablespoons vegan margarine, melted
Begin by making the dough. In a small saucepan over medium heat, whisk together the almond milk, .5 cups of sugar and margarine until well combined. Remove from the stove top and add vanilla. Allow to cool to room temperature. In a small glass, combine the warm water, sugar and yeast. Set aside for 10 minutes. The yeast will double in size.
In a stand mixer with whisk attachment (or use your muscles and a hand whisk) combine margarine and yeast mixtures and beat at medium speed for 2 minutes. Add flour in .5cup increments and continue whisking until well combined. Remove the dough from the bowl and knead for about 2 minutes on a well-floured surface. Place the dough back into the bowl, lightly covered in coconut oil or cooking spray, and cover it with plastic wrap. Place the dough in a warm environment for 90 minutes, or until the dough has doubled in size. Once risen, punch the center of the dough so it deflates and allow it to rest for an additional 10 minutes.
Lightly grease a 9 x 13 baking pan with coconut oil or cooking spray. Roll out the dough on a lightly floured surface so it is about 20 x 13 inches.
In a small bowl, combine the sugars and cinnamon. Brush the melted margarine over the dough then evenly spread the cinnamon sugar mixture on top. With the long end towards you, roll the dough up evenly [hotdog style..]. With the seam down, use a sharp knife to cut the log in 12 even pieces. Place the rolls, cut side up, onto the prepared pan, leaving a little space in between. Cover with plastic wrap and place in a warm place until they have risen and expanded, about 1 hour.
Heat the oven to 375 degrees, F. Bake uncovered for 20 minutes.
Nutritional Information (per bun)
400 Calories, 72g Carbohydrates, 11g Fat, 6g Protein