Well it’s only been a hot minute since you all went crazy over my Vegan Pumpkin Pie Cinnamon Rolls and Vegan Carrot Cake Sticky Buns, so I guess you could say it was time for another epic vegan bun recipe.
Since I know we’re all looking for ways to use up a little extra cranberry sauce this time of year and because I believe cranberries are severely underrated, I have created a recipe for the BEST Vegan Cranberry Orange Sweet Buns and filled this blog post with some tips and tricks to make the best buns ever. YAY!
Never not craving buns: Jump to Recipe
So part of the reason I decided to make these buns was for a fun blogger collaboration happening today. You may have remembered that I did a collaboration like this in the past called #wesaytomatoes for my Roasted Heirloom Tomato & Vegan Pumpkin Seed Pesto Toasts.
The theme for this Fall collaboration happened to be CRANBERRIES. If you are interested, there are some pretty great recipes being shared today by food bloggers on Instagram. Seriously, go and stalk the hashtag #yesyoucranberry to get all your cranberry baking inspiration this year!
BUN VIDEO TUTORIAL
Now, this is not my first bun making rodeo. In fact, if you look me up on Instagram @ShortGirlTallOrder I did a behind the scenes of me making these buns you see pictured. I’m not going to lie, it’s not up to professional video standards by any means, but I seriously hope my behind the scenes helps you while you make these buns. Also, if you scroll just a bit further down, I’ve put some of my main tips for making vegan buns below!
FIVE BUN MAKING TIPS
- Make sure your yeast is active before adding in all your dough ingredients. If the yeast froths up in 5-10 minutes in your warmed milk, it is active! If it isn’t, discard and use a different packet.
- Your dough is perfectly kneaded when it is elastic and no longer sticky. What do I mean by this? Well, can you pull your dough without it falling apart or aggressively sticking to your hands? Does it stretch and still remain together? If you poke your finger into the dough does it spring back? This means the kneading process has produced enough gluten and the dough is ready for its first rise!
- Heavily flour your surface any time the dough is touching it! This includes if you are kneading by hand and when you are rolling out your dough before putting in the filling. Oh and it also includes the flouring of the rolling pin! I definitely didn’t do this my first time making buns and it was a legitimate disaster.
- Speaking of that, getting a Marble Pastry Board is a complete game changer! I don’t recommend spending the money if you only plan to make dough once, but if you are an avid baker it is worth the $30-$100 (and the link above is the exact pastry board I have!). It provides the perfect cool and flat surface you need for rolling out any type of pastry dough.
- Two Rises >>> One! You can’t have good dough without the first rise, but the second rise after shaping the dough is where the magic happens. The yeast has time to eat more sugar and the dough develops a better flavor and a finer texture. Also, while you don’t have to, I ALWAYS do my second rise in the fridge overnight. Because buns for brunch is always a HELL YES!
Okay, that’s all for today!
I really hope these buns end up on your Thanksgiving menu for dessert, day after leftover brunch (if you don’t do this, you are missing out), or just for a fun get together with friends and family this holiday season. Please comment below with any questions you have or to share your bun making adventures with me. Enjoy!
PS. If you’re looking for the perfect savory side dish this holiday season don’t miss my Vegan Caramelized Onion Mashed Potatoes either!