It took me a long time to try to make cinnamon rolls. Not because the recipe is hard, but because they are time consuming due to the rising time. Too fancy for just my husband and I, and what company is going to stay in bed long enough for me to make these. Finally I had my teenage cousins over and I had the opportunity to try these out. Cinnamon rolls are now on a rotation as I have figured out that I can make them in advance, and freeze the rolls making for an impressive, yet stress-free breakfast. Perfect for holiday mornings. This recipe is adapted from “The Joy of Vegan Baking” . I found the recipe did not have enough filling, so I upped the quantity there. I also roll my dough out thinner and end up with lots of small cinnamon rolls.
To make ahead you have a few choices, they both work well. Option one: make the cinnamon rolls completely including baking. Freeze the rolls and re-heat in a 350 oven until warmed through. Make the icing and ice at this time. I have a tendency to over-bake the rolls using this option, just because I’m not paying attention, but it is very fast. Option 2: Make the rolls to the point where you cut them. Then wrap and freeze. The night before you want them put them in the refrigerator to thaw, morning of let them rise for 30 min to an hour, then bake and ice as directed. They come out a bit more perfect this way, but it takes a bit more waiting time.
Vegan Cinnamon Rolls
For the dough:
- 4 1/2 tsp. Ener-G Eff Replacer powder (equivalent of 3 eggs)
- 6 TBL water
- 41/2-5 cups unbleached all-purpose flour
- 2 1/4 tsp. active dry yeast (one packet)
- 1 cup non-dairy milk
- 1/3 cup Earth Balance Buttery spread or sticks
- 1/3 cup granulated sugar
- 1/2 tsp. salt
For the filling:
- 1 1/4 cups packed brown sugar
- 1 1/2 TBL ground cinnamon
- 3/4 cup Earth Balance Buttery Spread or sticks
- 1 cup chopped walnuts
For the icing:
- 1 cup confectioners’ sugar
- 1 tsp pure vanilla extract
- 2 TBL non-dairy milk
- In the bowl of your stand mixer whisk the egg replacer and water until smooth- set aside
- In a small saucepan heat together the milk, Earth Balance, sugar and salt until the butter is almost melted.
- Remove from heat and stir until butter is melted. Make sure this mixture is warm, not hot or it will kill the yeast.
- Add 3 cups of the flour and yeast to the egg replacer/water mixture.
- Add the warm milk mixture and mix with the dough hook attachment. If you don’t have a stand mixer you can do this by hand.
- Continue adding flour 1/2 cup at a time until the dough forms a ball and no longer sticks to the sides of the bowl.
- Remove the dough hook and drizzle olive oil over the ball of dough, cover with a damp towel and set aside to rise for 1-2 hours.
- Once dough has doubled in size, punch it down then allow it to rest for 10 minutes.
- While dough is resting combine the filling ingredients and set aside.
- Place dough on a lightly floured surface and roll dough into a rectangle about 18″ by 12″.
- Spread the filling mixture evenly over the dough, all the way to the edges.
- Roll dough into a log and slice into buns, as large as you like. (I make lots of small ones)
- Place buns on a baking sheet lined with parchment paper (for easier cleanup).
- Let the the rolls rise until almost doubled in size, about and hour.
- Preheat oven to 350 degrees.
- Bake rolls for 20-30 minutes depending on their size, until golden brown.
- While the rolls are cooking combine the confectioners’ sugar, vanilla and milk stirring until smooth.
- When rolls are cooked remove from oven and drizzle with icing.
- Serve warm.