(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Whisk the Country Crock® Plant Cream, yeast and granulated sugar together in the bowl of your stand mixer. Cover and allow the mixture to sit for about 5 minutes or until it’s foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon or rubber spatula as the dough is sticky.
Add the brown sugar, Country Crock® Avocado Plant Butter, vanilla extract, eggs or flaxseed egg replacer, salt, cinnamon, nutmeg and 1 cup of flour. Using the dough hook or paddle attachment, mix on low speed for about 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. The dough should be a little sticky but if it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 tablespoon at a time.
Lightly grease the inside of a medium-sized bowl with oil. Remove dough from the mixer bowl and place into the oiled bowl. Cover the bowl with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
Line a 9" x 13" pan with parchment paper. Allow an overhang on each side so they can be easily removed from the pan when done.
After an hour has passed, punch the dough down and knead it for a few seconds to get rid of any air pockets.
Separate the dough into 12 equal sized pieces. Roll each piece into a ball and place each one into the parchment lined pan. It's okay if they’re close together.
Cover with a towel and place in a warm area in the kitchen. Let rise for 30 minutes. Preheat the oven to 375 degrees F.
Make the glaze: Mix the Country Crock® Plant Cream and the maple syrup together. After the rolls have rested, using a pastry brush, brush the glaze over each bun. Bake for about 20 minutes or until they are golden brown.
Remove buns from the oven and let sit for a few minutes in the pan. Remove buns using the parchment paper overhang as handles and place onto a cooling rack. The buns will have joined together while baking. Do not separate them yet.
Make the Icing Cross: Whisk together the powdered sugar, vanilla and Country Crock® Plant Cream to form the icing. Place into a piping bag with a very small round tip. Once the buns have cooled, pipe the icing onto the buns to make the crosses (3 horizontal lines and 4 vertical lines.)
Make the ganache: In a heatproof bowl over a simmering saucepan of water, combine chocolate and Country Crock® Plant Cream and stir constantly until melted and smooth. Leave to cool.
Once the ganache has firmed up slightly, transfer it to a piping bag. Make a small hole in the side of each bun and wiggle a butter knife around inside to create a deep cavity. Fill the buns evenly with
ganache. Serve immediately.
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