Wednesday, June 23, 2010

Mostly Vegan (or can be vegan) Cinnamon Rolls! A couple of weekends ago, I had a craving for some cinnamon rolls (not the pumpkin ones but some good old fashion buttery yumness). I was having some company over and decided it was prefect (even though one of my guests can't even eat them due to food allergies...whoops). Usually I like cinnamon rolls during the nasty, stormy months of the year when I need some comfort food. Turns out June is one of those months here in good ole' Western Washington. (Remember when I mentioned Junuary in January to talk about how warm the weather was, well now we can say that again except to describe how shitty(!) the weather is. Again, that means bad things I am sure of it! side note: I wrote this a couple of weeks ago when I had time to be clever, another post soon will be about how the weather did in fact bring bad things, very bad things.)

Anywho, back to the f-ing aweshum Idontevenlookatthecalories plusIrunsoitdoesntmatter breakfast delectables.

Cinnamon Rolls sans Carnivorous Things
adapted from Vegan YumYum (I made these "healthier" if you can believe it)
yields 12 rolls


For Yeast Mix:
4t Active Dry Yeast (a little less than 2 packets)
1t Sugar
1c Water, don't make it above 110º F or it will kill the yeast

For Dough:
1c Soymilk (or whatever you want "milk"wise)
1/2c Sugar
1/2c Earth Balance Margarine
2t Salt
2 Ener-g Egg Replacer Eggs, prepared, optional
Yeast Mix, from above
6c All Purpose Flour, more for kneading

Dough Filling:
1/2 Cup Earth Balance Margarine, melted
1 1/2 Cups Sugar
3 Tbs Cinnamon

Pan Sauce:
1/2 Cup Earth Balance Margarine, melted
1/3 Cup Sugar

Cream Cheese Frosting :
1/4 Cup Earth Balance
1/3 Cup Cream Cheese (or Tofutti)
1 tsp Vanilla Extract
1 Cup Powdered Sugar


1. Combine yeast mixture and set aside to bubble and foam itself doing all it's chemical biznas.

2 From the dough ingredients, combine the soymilk, sugar, earth balance, salt, and ener-g eggs in a small sauce pan. Heat until butter/margarine is melted and all the ingredients are well combined. However, do not let the mixture get too hot or even boil. You should be able to put a finger in it without burning yourself.

3. The yeast should now be all frothy. Combine it with the warmed liquid you just made making sure it isn't too hot to the touch or you will kill your yeast.

4. Place 4 cups of all purpose flour in a large bowl. Add the warmed wet ingredients.

5. Beat the batter well with a (wooden) spoon. The dough will be very wet and liquid.

6. Add 2 more cups of flour and mix in partially. It won't look pretty but that's okay. Turn out the dough onto a large table/kneading surface, scraping out everything in the bowl.

7. Begin kneading. It’s going to take about 8 minutes. Add more flour only if the dough starts sticking to the table and there is no more dry flour to be worked into the dough. I didn't use very much at all. You want the dough to end up smooth and elastic, and slightly tacky, but not sticky. You should be able to knead it on a bare table without it sticking.

8. After about 8 minutes of kneading, place the dough in an oiled bowl, covered with oiled plastic wrap, to rise for 90 minutes in a warm spot.

9. Once the dough has risen completely, it’ll leave a little dent when you poke it. If it springs back, it needs more time.

10. Turn the dough out onto a floured surface and press/roll it out into a 15 x 20 inch rectangle. I didn't use a roller since the dough was so easy to manipulated, but you can use one if you want (and if you want to wash that one extra thing). :)

11. Pour the 1/2 cup of melted butter/margarine on the dough. Brush it so the dough is covered completely. It’s okay if it pools in some locations.

12. Mix together the cinnamon and sugar from the dough filling above. Sprinkle it evenly over the dough.

13. Prepare a 9" x 13" pan by pouring in the melted butter/margarine from the pan sauce ingredients above. Brush the sides of the pan so they are greased.

14. Add the sugar, spreading evenly over the bottom of pan. The pan is now ready for the buns.

15. Roll the dough up gently, starting from one of the short sides. Cut 12 rolls. Place the rolls in the pan.

16. This is where you can refridgerate the dough and bake in the morning with no need to rise again or you can even cover the buns and put them in the freezer. If you do that, take them out the day before you are going to eat them and defrost in the fridge overnight and let them warm on the counter the next day for an hour.

If you are planning to eat them right away, let them rise for 45 minutes, then bake.

17. To bake, preheat the oven to 350º F.

18. Bake for 25-30 minutes, or until golden brown and bubbly. Let cool for a few minutes.

19. To make the buns extra delicious, stir together the frosting ingredients. Resist the urge to add liquid, it will come together. Whisk until there are no lumps.

20. Serve the buns warm with frosting.

No pictures, sorry, to lazy/busy but just imagine the best cinnamon roll ever (stop thinking about Cinnabon, that's sick) and that is what the pictures would look like.


Gevan said...

Sounds pretty good but I'd use at least 9 Tbs of cinnamon. Just saying - they are cinnamon rolls...

Cherl said...

Holy butter Batman!

Justin said...

What is so wrong with Cinnabon??? Should I even comment you don't even know who I am? Well pretty soon I guess we will be related, so what the heck.