Makes 8 Servings

  • 1 scoop PROFI Caramel Coffee
  • 1 1/4 tsp Active Dry Yeast (1 packet)
  • 4 cups All-purpose Flour
  • 1 tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 1/2 cup Warm Non-Dairy Milk
  • 3 tbsp Melted Vegan Butter or Coconut Oil
  • 2 tbsp Coconut or Brown Sugar
  • 1/4 tsp Sea Salt
  • 1 tsp Vanilla Extract
  • 2 tbsp Vegan Butter, melted
  • 1/2 cup Coconut or Brown Sugar
  • 2 tbs Cinnamon
  • 2 tbsp Pecan Pieces
  • 2 tbsp Maple Syrup
  • 1/4 cup Coconut Sugar
  • 1/2 cup Coconut Milk
  • 1/4 cup Maple Syrup
  • 1 cup Pecan Pieces
  • 2 cups Confectioners sugar
  • 1/3 cup Non-Dairy Milk
  • 1/2 tsp Vanilla
  • Sprinkle of Cinnamon
  1. In a medium-sized saucepan, bring the butter, sugar, 3/4 cup milk, and vanilla to a gentle simmer until the butter is melted.
  2. Add the rest of the milk to this mixture to cool slightly.
  3. Whisk in the yeast and let rest for 5 minutes, until it bubbles.
  4. In a large bowl, sift together PROFI Caramel Coffee, flour, spices, and salt.
  5. Once the yeast mixture is ready, add it to the dry ingredients.
  6. By hand, or on medium in a stand mixer, mix for 5-6 minutes until the dough is smooth and supple.
  7. Form the dough into a ball, place it into a greased bowl, cover with a clean tea towel. Let the dough rise in a warm space for an hour until it is doubled in size.
  8. While the dough is rising combine all the ingredients for the fillings and whisk until well combined.
  9. Do the same for the caramel and the glaze.
  10. Once the dough has risen lightly flour the countertop and roll out the dough into a rectangle about 1/2 inch in height.
  11. Spread the filling over the dough, leaving 3/4 inch of room at the edges.
  12. Gently roll the dough into a log.
  13. Cut the dough log every 3″ into 8 even pieces.
  14. Pour 3/4 of the caramel into a 9-inch oven-safe dish.
  15. Arrange the cinnamon buns ontop of the cream. Allow rising, covered, for another hour.
  16. Preheat your oven to 375°F.
  17. Top the bun with the remainder of the caramel and bake on the middle rack to 30-35 until the buns are golden and the middles are baked through.
  18. Allow to cool for 30-40 minutes and then glaze and serve!