Easter is a joyful time for us, full of food, family and relaxation. One of the best memories in our office is the smell of Easter Buns cooking in the oven, knowing that it will be followed by a hot cup of coffee, an easter bun fresh out of the oven and a long catch up with family. It’s cozy, it’s tasty and it’s extremely happy and full of love.
This recipe is a twist on the classic easter bun, in that it contains no eggs, butter or milk, and it’s smothered in a gooey caramel sauce made with pure Manuka Honey, coconut oil, vanilla and walnuts with a cinnamon filling.
These are truly decadent, and best enjoyed with a cup of tea or coffee to wash them down!
We truly hope you enjoy your Easter break, and find some happiness in spending time with loved ones (and eating these buns!), as we will be 💛🐰
1 cup oat milk
4 tablespoons coconut oil, softened
¾ oz / 20g instant yeast
⅓ cup granulated sugar
¼ teaspoon salt
3 ripe bananas, mashed
4 ½ cups all-purpose flour divided
2 tablespoons rice bran oil, or unflavoured cooking oil
4 tablespoons coconut oil, melted
¼ cup Manuka Honey
1 tablespoon cinnamon
½ cup coconut oil
1 ¼ cups Manuka Honey
1 teaspoon salt
1 teaspoon vanilla
1 cup walnuts(100 g), chopped
In a large, microwave-proof bowl, combine the oat milk and pre-melted coconut oil. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
Add the honey, salt, mashed bananas and stir, then Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
Make the filling by mixing the melted coconut oil, manuka honey, and cinnamon together in a small bowl.
Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
Make the caramel sauce: In a small saucepan over medium heat, combine the coconut oil, MGO 85+ Manuka Honey, salt, and vanilla. Keep stirring to prevent the honey from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce.
Arrange the rolls in the dish so there are 3 rows of 5 rolls.
Cover with a paper towel and let the rolls rise for 15 minutes, in a warm place.
Preheat the oven to 350˚F (180˚C), then remove the paper towel and bake the cinnamon rolls for 40 minutes, or until light golden brown.
Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.