everybody knows you make cinnamon buns on the first.
rules is rules.
here's the recipe-
preheat the oven to 375℉
in a small saucepot, on low heat, combine:
4 T vegan butter;
1 cup non-dairy milk;
2 tsp vanilla;
allow it to cool a little baby bit- warm is cool, hot is baddddd.
in your upright stand-mixer, dough-hooked and ready, combine:
3 cups flour;
1/2 tsp sea salt;
1/2 tsp wheat gluten;
1/4 cup sugar;
1/2 tsp cinnamon;
1 pkg fast-actin' yeast;
and that milky butter stuff.......
knead it up for 11 minutes.
you want that sturdy, shiny dough ball-
let it rise for 15 minutes.
roll it out, on a floured surface, into a rectangle,
and spread some cinnamon sugary filling from the long edge to both short edges,
and leave an inch margin on the last long edge,
to seal it shut when you roll the whole thing into a spiral log.
what's the filling?
i do this once a month, cmon.
ok, okay, OKAY-
1 cup brown sugar;
1 tsp cinnamon;
1/4 tsp nutmeg;
1 tsp vanilla;
6 T vegan butter.
all smooshed together, and spread out so smoothly.
cut your rolled up buns into 12 pieces,
and arrange them in a BIG cast iron pan,
with parchment spread in there for the easiest clean up.
bake it for 33 minutes of so, maybe a little longer
if you want that extra-bubbly sugary caramel hottness...
and then you ice 'em up-
powdered sugar and vanilla and s'milk-
but, i did DOUBLE drizzle, too, dudes.
the second one was thinner, and drippier, and full of MORE cinnamon.
that's the thing we do around here.
you know it.
i know it.
everybody knows it.
i had half the pan.
i didn't need to, but i wanted to, so i did.
too much is the right amount.
that's the way we start the month;
never quiet, never soft.....