Spider Shaped Vegan Cinnamon Buns | Recipe And Tutorial
The perfect Cinnamon Roll recipe with a twist. Big, fluffy, and extra spooky. These Spider-shaped cinnamon buns are the perfect addition to Halloween season. Super easy to make and a fun activity to do for all ages. All hail the Spidermon buns!
Boo! There is so much fun to be had with food on Halloween. The spooky season is upon us, so may it bring forth some Homemade Halloween Vegan Treats.
From scary packed lunch boxes for the kids, ghoulish grazing boards to pick at watching a scary movie, to a frightfully creepy Halloween buffet for your fancy dress parties. You can add an eek to most dishes!
October 31st only comes around once a year but that doesn't mean you can't make or simply enjoy some delicious treats ALL YEAR ROUND.
My Cinnamon bunnies (or Cinnabunnies as we like to call them!) were super popular with my lovely family and followers this past Easter, so I wondered how I could adapt this delicious cinnamon roll recipe to make it creepy (not taking anything away from the Rabbit of Caerbannog for all you Monty Python fans!)...
*Enters the Spidermon Bun*
And before you start with being all anatomically correct 'SPIDERS HAVE 8 LEGS! PLEASE' these were originally 8 legged creatures but all these little guys lost a pair each, valliantly .. in battle (my baking tray wasn't big enough)
These Spidermons were a massive hit with my kids, and are a lovely addition to your loyal Halloween cupcakes, Halloween cookies, Halloween Brownies and Halloween Tarts.
I hope you like them just as much!
How to make these spider-shaped cinnamon rolls:
- 475g strong white flour, plus extra for dusting
- 25g cornflour
- 7g sachet fast-action yeast
- 50g caster sugar
- ½ tsp ground cardamom
- ½ tsp salt
- 325ml almond milk
- 75g dairy-free margarine
- 170g vegan butter
- 165g brown sugar
- 2 tablespoons ground cinnamon
- 160g icing sugar
- 2 tablespoons almond milk
- ½ teaspoon vanilla extract
- Black vegan food colouring
- Vegan googly icing eyes.
- A red vegan edible ink food pen
2. Tip the strong flour and cornflour into a large mixing bowl or the bowl of a mixer fitted with a dough hook. Add the yeast sachet, the caster sugar, cardamom and salt and mix to combine.
3. Warm the milk in a small pan until lukewarm and add it into the dry ingredients with the dairy-free margarine. Mix well, then when combined tip it out onto a lightly floured work surface and then knead for about 5 minutes. If using a mixer simply knead the dough in the bowl using the dough hook.
4. Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size.
5. After an hour, lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm and with one of the longer sides nearest to you.
6. Spread the softened vegan butter evenly over the dough and sprinkle evenly with the brown sugar and cinnamon.
7. Roll your dough into a log shape (so it looks like a swiss roll with the spiral in the middle!) and pinch the seams closed. Place your log seam down onto the work surface, and trim off the ends to neaten.
8. Cut your log into 10 slices. (obviously not looking anything like Easter bunny cinnamon rolls yet but worry not!)
9. Six of your slices are going to be your spider bodies and 4 of your slices are going to be trimmed and shaped with your hands to be your spider legs
10. Place them cut-side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch.
11. Meanwhile preheat the oven to 180C/160C Fan/Gas 4.
12. Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown.
13. In a medium-size mixing bowl, whisk together the icing sugar, almond milk, and vanilla until smooth and add in your black food colouring until your icing is black
14. Wait a couple of minutes after the buns come out of the oven to decorate. Use your icing for the legs and pop two dots on the body for the eyes which you can stick your googly eyes to. Use your edible red food pen to draw a little mouth onto your buns.
If you want to use this cinnamon bun recipe but don't fancy them as bunnies you can either pop the cut rolls on a tray like so...
or squidge together in a pan for a lovely tear and share treat!
and not forgetting the OG Cinnabunnies. Tutorial is here.
I hope you enjoy these delicious creepers as much as we do.
I will endeavour to get done in the near future some tuorials for : A Vegan Halloween Spiderweb cake, some Halloween skeleton gingerbreadmen, Halloween mummy biscuits and of course .... Halloween pumpkin cake.
Don't forget to tag me on Instagram @motherofgrom with all of your MoG creations.