Thursday, December 15, 2011

Holiday Breakfast Treat

Vegan Cinnamon Rolls

1 c almond milk (or other non-dairy milk)
2 1/4 tsp instant yeast {or 1 packet}
2 c whole wheat flour (or other flour)
1/2 c bread flour (plus up to 1/4 c for kneading)
2 t baking powder
1/4 c sugar
1/4 t salt
1 t cinnamon
4T pumpkin puree
3 Tbsp vegan margarine/butter*
1/4 c brown sugar
1 Tbsp cinnamon
3/4 c powdered sugar
1 Tbsp almond milk
1/4 tsp vanilla
*I highly, highly recommend using Smart Balance {yes, it’s vegan} instead of Earth Balance for this recipe. The butter flavor is part of what makes the filling taste so rich, and Earth Balance here leaves behind a kind of plastic-y, fake taste.
Heat almond milk for about 40 seconds in the microwave- you want it warm, but not scalding hot. Stir in yeast and set aside.
cinnamon roll recipe
Mix flours, baking powder, sugar, salt, cinnamon and pumpkin. Add in almond milk and yesterday mixture. It’s highly likely the dough won’t completely come together. Don’t worry about- try not to over mix.
Spread clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice, slightly elastic-y ball.
whole wheat cinnamon roll recipe
Using a rolling pin, spread dough into a rectangle. I usually end up with dough about 1/2 inch thick.
making homemade cinnamon buns
Mix together brown sugar and cinnamon, and melt margarine or butter.
cinnamon filling
Spread the butter liberally across the top of the dough, then sprinkle with cinnamon sugar mixture.
healthy cinnamon rolls
Starting from the skinny end of the dough rectangle, roll the dough tightly towards the other end.
rolling cinnamon doughcinnamon roll log
Slice the roll into ~1-1 1/2 inch strips, discarding the ends if necessary. By discarding, I mean eating separately. Winking smile
how to make easy cinnamon rolls
If you want perfectly round cinnamon rolls, try using dental floss to cut your dough instead of a knife so it doesn’t squish down. I shove them all in a pan anyway, so it doesn’t bother me that they’re not perfect circles.
Grease a 9×9 baking dish and line rolls in pan. Cover with plastic wrap or foil and refrigerate.
simple cinnamon rolls
I usually leave them overnight so I can have fresh baked cinnamon rolls in the morning, but you don’t have to wait that long- just give them a little bit of time to rise.
whole wheat cinnamon rollsrecipe for healthy cinnamon buns
When you’re ready to bake your cinnamon rolls, preheat the oven to 350 degrees.
Spread tops of cinnamon rolls with a little bit of margarine, cinnamon, and brown sugar. Not going to lie, I often forget this step and everything turns out just fine.
Bake cinnamon buns for about 20 minutes. Because they’ve been in the fridge, this should result in the rolls being slightly under baked- they’ll looked cooked on the outside, but they’ll be squishy on the inside. This is pivotal in making gooey, delicious cinnamon rolls.
how to make cinnamon rolls
Let buns cool for a little bit before removing from pan so that the icing won’t melt right off.
To make icing, mix together powdered sugar, almond milk, and vanilla. Powdered sugar leads the life of a two-faced trickster on occasion, so you may need significantly more or less powdered sugar or milk to reach the consistency you’re going for- thick, but still drizzle-able.
cinnamon roll icing
Drizzle icing over cinnamon rolls and eat while still warm.
vegan cinnamon rolls

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