Step 1

First you must prepare the gingerbread cake recipe as per the instructions on that post but not he icing unless of course you prefer to have cream cheese icing for your finished buns

Step 2

Make the gingerbread filling by crumbling the cake with the brown sugar and all the spices listed for the gingerbread filling into a large mixing bowl, mix by hand or with a whisk

Step 3

Combine the other measure of vegan butter listed with the "schmear ingredients" with the molasses and heat to melt the butter and whisk smooth with the molasses

Step 4

Reserve everything for later

Step 5

To Make the Dough:

Step 6

Grease a 9" X 13" X 2" cake pan *No parchment paper liner! set it aside for later.

Step 7

Combine the yeast with the warm milk and a pinch of sugar and let stand for 5 minutes

Step 8

In a mixing bowl combine the flour with the nutmeg, sugar and salt, stir to distribute well

Step 9

Into the work bowl of your stand mixer add the milk with the yeast, the banana puree and the softened butter and then add all the sifted dry ingredients on top of that.

Step 10

Mix with the dough hook ~ you may need to help it along with a spatula until it forms a soft mass, then let it knead for 5 minutes on medium speed to develop the dough

Step 11

Add flour to adjust the consistency as needed *see video demonstration

Step 12

Turn mixer speed to low and mix for another 3 minutes

Step 13

Once it is to desired consistency and properly kneaded for a total of about 8 minutes You will notice in the video I said "you want a dough that doesn't clear the sides of the bowl" I meant to say "One that DOES clear the sides of the bowl" Sorry!

Step 14

Transfer to a lightly oiled bowl covered and let rise to double in a warm spot

Step 15

Roll out the doubled dough on a lightly floured surface to 12" x 18" and about ½" thick

Step 16

Brush with the melted butter/molasses and then spread evenly with the brown sugar and cake crumbles spice mixture

Step 17

Roll up the dough jelly roll style with the wider side towards you, then cut into desired portions ~ cutting the log into 12 pieces for giant bakery size buns

Step 18

Place them into the prepared 9" x 13" pan

Step 19

Cover loosely and let rise again covered in a warm spot. approximately 60 minutes depending on the conditions in your area *Or for AM bakers this is where you would refrigerate overnight *see more notes above

Step 20

Once they are light and fluffy and puffy and almost doubled in size and the buns are touching each other, brush gently with the "prebake glaze" *optional

Step 21

Then bake in a preheated 350°F oven for 20 minutes, then I like to turn the temperature down to 325°F for another 15-20 minutes, depending on the size of your buns * see video demonstration

Step 22

While the buns are baking you can prepare the glaze icing by combining the sifted confectioners sugar with the plant milk & whisk smooth

Step 23

Once the buns are out of the oven and cooled just slightly pour the glaze over the hot buns in the pan and spread over the buns evenly