Domino’s Cinna Stix Recipe (Vegan Copycat)
Soft and airy pizza dough is slathered with melted vegan butter, cinnamon sugar, and baked until the top caramelizes into a crème brÍ»lée-like crust. Serve alongside sticky sweetened condensed milk dipping sauce.
Servings: ~12 sticks Time: 30 minutes Rest: 2 hours Difficulty: I Guess I'll Put on an Apron
Recipe by: No Eggs or Ham
- 240 grams (2 cups) all purpose flour
- 24 grams (2 tablespoons) cane sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoons instant or active dry yeast
- 128 grams (½ cup + 1 tablespoon) warm water (~110° F)
- 21 grams (1 ½ tbsps) olive oil
- 60 grams (5 tablespoons) cane sugar
- 1 3/4 teaspoons ground cinnamon
- 21 grams (1 1/2 tablespoons) melted vegan butter
- 60 grams (1/2 cup) powdered sugar
- 30 grams (2 tablespoons) sweetened condensed coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon melted vegan butter
1. In a small bowl, whisk together warm water with yeast and let it sit for 5 minutes. Whisk together flour, sugar, and salt in the bowl of a standup mixer. Pour in yeast mixture and olive oil, and use the dough hook to combine on low speed.
2. Once the dough comes together, feel it to test its consistency. If the dough’s sticking to the bottom, add a little bit more flour. It should be moist but not so much so that it clings to your fingers.
3. When you reach a good texture, boost speed to medium and knead for 10 minutes. Take dough off the hook, form into a ball, lightly oil your bowl, place the dough back in, cover with plastic wrap, and store in a warm place to rise until it’s doubled in size; about 1 hour.
4. While dough rises, mix together sugar & cinnamon in a small bowl. Set aside.
5. After 1 hour, coat a 9 x 9 baking dish with enough melted butter to cover. Gently press air out of the dough, transfer it to prepped baking dish, and stretch the dough to fit, using your knuckles.
6. Use a brush to coat the top of dough with remaining melted butter, sprinkle on cinnamon sugar, and lightly rub it in. Cover with plastic wrap or a tea towel and let it rise for a second time in a warm spot for 45 minutes.
7. When 45 minutes is almost up, pre-heat oven to 450° F. When oven’s ready, bake cinnamon breadsticks until top is lightly caramelized and the interior is soft and pillowy; about 14 minutes.
8. While breadsticks bake, whisk together powdered sugar, sweetened condensed milk, vanilla, and melted butter until smooth. Remove breadsticks from oven, cool in pan for 5 minutes, and transfer to a cutting board. Slice down the middle creating two halves, then cut each into 5 or 6 pieces.
9. Enjoy while warm with dipping sauce! Cover any leftovers with plastic wrap and store at room temperature for 24 hours.
Ryan is a cook, writer, and musician born and raised in Tampa, FL. With years of recipe testing for his Asian-American food blog, No Eggs or Ham, behind him, he strives to sharpen the image of vegan food by highlighting chefs who push the boundaries of plant-based cuisine. Unlike the advice your mom lent you, he encourages you to play with your food every chance you get!
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