Today I made vegan cinnamon rolls using a recipe I found in Vegan Baking Classics by Kelly Rudnicki. I bout this book sometime last year and I've tried some of the other recipes in it like the Blueberry Buckle, the Classic Chocolate Birthday Cake and the Emerald Isle Coffee Cake, among other delicious things. But, I've been craving cinnamon rolls, so they had to be made.
In order to make these cinnamon rolls, first you must combine 1 cup of soy or rice milk, 1/4 cup of granulated sugar, 1/4 cup of dairy-free shortening, and 1 teaspoon of salt in a small sauce pan. I accidentally bought vanilla soy milk when I went to the store, so I don't know if it being sweetened already will make a difference.
You'll want to heat these until just warm. The book suggests using a thermometer to gauge it at 115F, but I just made sure it wasn't boiling and that it wasn't too hot.
While that is going on, combine 2 cups of all purpose flour and 2 1/4 teaspoon of active dry yeast in a stand mixer with a paddle attachment.
Once the soymilk mixture is heated through, add it to the flour and yeast mixture and mix for a few seconds on low. Then, scrape the sides, add 2 tablespoons of water and mix on high for 2 minutes.
Once the two minutes are up, switch the speed back to low and gradually add 1 1/2 to 2 cups of flour until the dough becomes a little stiff.
Next, you'll want to turn the dough onto a lightly floured surface and knead that bad boy for five minutes.
Once you're done kneading, put the dough ball in a bowl sprayed with cooking oil (non dairy of course), cover, and let sit for an hour.
I prefer to keep my balls of dough someplace warm, like the oven!
Once the dough ball has doubled in size, split it in two and let it rest covered for 10 minutes.
Next, you want to roll each ball out, individually, into two rectangles.
Melt 1/4 cup of margarine (I didn't even use that much, so probably 1/8 cup would be enough) and brush it across the rectangles of dough.
Next, you'll want to mix 1/2 a cup of granulated sugar and 2 tablespoons of ground cinnamon for the filling. If you like raisins (and boy do I ever) you can also prep 1/2 a cup of raisins.
After brushing the dough with melted margarine, sprinkle it with the cinnamon sugar mixture and top it with raisins. Then, starting from the long end, roll it into a fat snake. Make sure the edge is sealed and, using a serrated knife, cut the snake into rounds.
Place the rounds in a 9in square pan sprayed with non-dairy cooking spray and sprinkled with leftover cinnamon sugar if you want a gooey bottom on your rolls. You can also top them with leftover melted margarine and cinnamon sugar if you want a little extra magic on top. After this, put it in the oven for 18-20 minutes on 375F. Times and temperatures may vary.
(MAGIC!!)
Just before your magic rolls come out the oven, combine 1 cup of confectioners sugar and 2 tablespoons of soy or rice milk until you get a thick and gooey consistency for the icing.
Now that they are done and golden, they are ripe for icing. Do it while they're hot.
Ta-da!! Now we have vegan cinnamon rolls, ripe for the eating. Although it took quite some time, they turned out delicious, if not a little too tough on the bottom from being in the oven a bit too long. Hopefully you have a little better luck and end up with equally delicious cinnamon rolls. Stay abso-foodie-licious!!
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