Just so I wasn’t empty handed when I saw Pat and Marie… I made cinnamon buns!!! These gooey breakfast (lunch, dinner, or dessert) buns are a great surprise for any occasion!
For the buns I followed the same dough recipe as in the Golden Cinnamon Buns, though this time I made the insides a little different and I didn’t top with a syrup. The end result was definitely A+!
Sweet Potato Cinnamon Filling
Makes enough for 8-9 buns
1 – 2 Tbsp. Earth Balance Butter
1/2 cup brown sugar, packed
1/2 cup vegan granulated sugar
2 tsp. cinnamon
1/8 tsp. salt
1/2 cup walnuts (pecans would be delicious here too)
1/3 cup raisins
3 Tbsp. sweet potato baby food (the baby food is just a bit more runny than the canned sweet potato puree, but I bet they could be substituted for each other and still result in a great tasting bun!)
1/2 tsp. vanilla extract
1 1/2 Tbsp. agave nectar
Prepare the cinnamon bun dough according to the directions for the Golden Cinnamon Buns; spread the flattened out dough with 1 to 2 Tbsp. Earth Balance Butter.
In a small bowl, combine the sugars, cinnamon, salt, nuts, raisins, sweet potato, and vanilla; stir to combine completely.
Spread the filling out over the dough making sure that the raisins and nuts do not clump together.
Gently roll the dough up and cut the buns. Place them in a prepared baking dish, again following the directions for Golden Cinnamon Buns. Bake at 425 F for 25 to 27 minutes, making sure to check to make sure they are not burning.
Place the cooked buns onto a drying rack and drizzle with the agave nectar.
Enjoy warm with a big glass of Raw Almond Milk, you’ll need it!
Then this little guy was my personal pan bun! It was an end piece and it totally didn’t fit into the baking dish with his buds! Better for me though (;