|Pictures courtesy of Photography by David L. Clark|
On Saturday, by some miracle, I was up before 9 o'clock. I woke up craving cinnamon rolls, so I thought, "Hey, I'll just make some for breakfast!" Problematic, because homemade cinnamon rolls require A LOT of rising time and waiting. If I had read the recipe through before making them, I might have decided against it, so I'm kind of glad I didn't. Even if we didn't eat anything until around 1 o'clock... It's okay really, they WERE good enough to make up for the growling, angry tummies the wait evoked. I advise making them after eating some sort of breakfast, or doing everything up until the second rise the night before. Also, I found this recipe at VeganBaking.net, substituted whole wheat pastry flour, and ditched the nuts and raisins.
Yields 12 Rolls
- 1 tablespoon golden flax meal
- 3 tablespoons warm water
- 1 1/4 cup warm water
- 2 1/2 teaspoons active dry yeast
- 4 1/2 cups whole wheat pastry flour
- 1/2 cup sugar
- 1/3 cup Earth Balance
- 1 teaspoon salt
1. In a small bowl whisk together flax meal and water, and set it aside.
2. In another small, non-metallic bowl, sprinkle the yeast on top of the water and combine well, and allow to set and get foamy for about 10 minutes.
3. Measure the flour into a large mixing bowl.
4. Beat together the Earth Balance, sugar, and salt in another bowl.
5. Combine all of the wet ingredients in one bowl, and then mix into the flour either by hand or in a stand mixer, until you get a sticky dough ball.
6. Continue to knead in the mixer if you have a dough hook on low for about 4-5 minutes, or knead by hand on a lightly floured surface for 5-10 minutes, until the dough is smooth.
7. Place the dough back into the bowl and allow to rise for at least one hour, in a warm spot.
- 1 cup brown sugar
- 1/3 cup Earth Balance
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
8. Whisk this all together, nothing fancy.
Back to the dough...
9. Roll the dough out on a lightly floured surface into a rectangular shape. I'm not much of a measurer, but the original recipe says 16x20 inches.
10. Spread the filling evenly on the top of the dough.
11. Roll the dough length wise, and the carefully cut into 1 1/2 inch thick disks.
12. Plop them into a greased 9"x13" baking dish, cover, and let rise for another hour (or if you're prepping night before put them into the fridge now).
13. Preheat the oven to 400º F.
14. Bake for 15 minutes, turning the pan around once during.
Don't forget the icing!
- 2 cups powdered sugar
- 3-4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- pinch of salt
15. Whisk together until smooth.
16. Pull the rolls out and let them cool 5-10 minutes before drizzling on the icing and serving warm.
So delicious, and not too guilt laden. Perfect treat!