Persian Cinnamon Buns

I’ve finally moved into my new home after 4 months of living out of a suitcase, so that means that the kitchen is unpacked and it is time to start cooking again. Moving to a new city means I get to experience new foods, traditions, and restaurants. A big thing here is something called a “Persian”. It is a fried cinnamon bun covered in a strawberry or raspberry icing. My kids love them.

I had to make a healthier version, so although it isn’t a health food, I feel better serving my family these ones. My recipe doesn’t fry the dough, contains plant-based ingredients, and where possible, is made with organic ingredients.

I prepare the dough in the bread machine to save time.  If you don’t have a bread machine, follow the steps at the very bottom.

MAKES 12 BUNS


INGREDIENTS

Dough

  • 2 1/4 teaspoon active dry yeast
  • 1 1/3 cup soy or almond milk
  • 1/2 cup organic cane sugar
  • 1/3 cup vegan butter/margarine
  • 1 teaspoon sea salt
  • 4 cups all-purpose flour

Filling

  • 1/3 cup vegan butter/margarine, softened
  • 2 teaspoon cinnamon
  • 1/2 cup organic coconut sugar

Icing

  • 1/2 cup organic raspberries or strawberries, fresh, or frozen (thawed)
  • 1/2 cup vegan butter/margarine, softened
  • 4 cups icing sugar (I made my own my blending up organic cane sugar)
  • pinch salt

 


DIRECTIONS

  1. Prepare the dough – put all ingredients for the dough into your bread machine and put on the dough cycle.
  2. Once the cycle is done, remove the dough and do a quick kneed of the dough.  Let rest for 5 minutes and then roll out the dough to approximately 12 x 16 inches (30 x 40cm).
  3. Brush the dough with softened butter and then sprinkle the dough evenly with cinnamon and sugar.
  4. From the long end, roll up the dough.
  5. Cut the dough in 1.5 inch pieces (4 cm) pieces.
  6. Place the dough in a greased 9 x 13 inch pan, cut side down. Leave a bit of space between each roll.
  7. Cover the dough and let rise until double in size, approximately 30 minutes.
  8. Preheat the oven to 350F.
  9. Cook the buns for 20 minutes, or until lightly brown.  Let cool in pan.
  10. Prepare the icing – begin by blending the raspberries or strawberries until there are no large chunks.  In a mixer, blend the berries with the butter. Slowly add in the icing sugar until it is a thick frosting.
  11. Cover the tops of the buns with a thick layer of icing.  Serve warm or cold.

Alternative method for mixing dough (if you don’t have a bread machine)

  1. Warm the milk slightly until lukewarm and put in a large mixing bowl.  Add in the yeast and sugar.  Let sit until foamy (about 5 minutes).
  2. Add in the salt and butter.  Slowly add in the flour and knead until the flour is fully incorporated, the dough is soft and slightly tacky (you may not need the full 4 cups of flour).  You can use a dough hook on a mixer to make this easier.
  3. Cover the dough and let rise for 30 minutes or until doubled in size.
  4. Continue with step 2 above in the original directions.

 

 

 

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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