Vegan Cinnamon Rolls for Easter With a Video

Vegan Cinnamon Rolls
Vegan Cinnamon Rolls

Who wants fresh, fragrant cinnamon rolls? Ohh, I do, pretty much every day! For several reasons I try to save them for special occasions, such as Easter. I have tweaked my recipe a bit to make it a little easier and give more consistent results. I also did some experimentation with various sugar free options, but haven’t perfect them yet. I’m happy to give suggestions if you leave a comment with a question, but I need to make a few more batches before I share the results.

These are soft, pillowy, cinnamon filled, sweet nuggets of goodness. Perfect to make the day before and let rise in the refrigerator overnight and bake off in the morning just in time for breakfast.

Because there are a few steps here that are a bit hard to explain I have made a video.

Originally from The joy of vegan baking

 Ingredients

  • 4 1/2 tsp. Ener-G Egg Replacer powder (equivalent of 3 eggs)
  • 6 TBL water
  • 4 1/2-5 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
  • Filling
  • 1 1/4 cups packed brown sugar
  • 1 1/2 TBL cinnamon
  • 3/4 cup Earth Balance Buttery Spread or sticks
  • 1 cup chopped walnuts
  • Icing
  • 1 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 2 TBL non-dairy milk

Instructions

  1. In the bowl of your stand mixer whisk the egg replacer and water until smooth- set aside
  2. In a small saucepan heat together the milk, Earth Balance, sugar and salt until the butter is almost melted.
  3. Remove from heat and stir until butter is melted. Make sure this mixture is warm, not hot or it will kill the yeast.
  4. Add 3 cups of the flour and yeast to the egg replacer/water mixture.
  5. Add the warm milk mixture and mix with the paddle attachment for 2 minutes. If you don’t have a stand mixer you can do this by hand.
  6. Switch to the dough hook and mix, adding flour 1/2 cup at a time until the dough forms a ball and no longer sticks to the sides of the bowl.
  7. 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.
  8. Once dough has doubled in size, punch it down then allow it to rest for 10 minutes.
  9. While dough is resting combine the filling ingredients and set aside.
  10. Place dough on a lightly floured surface and roll dough into a rectangle about 18″ by 12″.
  11. Spread the filling mixture evenly over the dough, all the way to the edges.
  12. Roll dough into a log and slice into buns, as large as you like. I like mine to be about 1 1/2″ thick.
  13. Place buns on a rimmed baking sheet or pan close enough to almost touch each other. Line the baking sheet with parchment paper (for easier cleanup).
  14. Let the the rolls rise until almost doubled in size, about and hour. Alternately at this point cover the rolls with cling wrap and store in the refrigerator overnight. They will slowly rise there. In the morning set the on the counter as your oven preheats and proceed as usual.
  15. Preheat oven to 350 degrees.
  16. Bake rolls for 20-30 minutes depending on their size, until golden brown.
  17. While the rolls are cooking combine the confectioners’ sugar, vanilla and milk stirring until smooth.
  18. When rolls are cooked remove from oven and drizzle with icing.
  19. Serve warm.

 

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My Top Ten Easter Brunch Ideas

Pancakes
Pancakes

Easter is just over a week away! This year I’m trying to be a little bit proactive and give you a list of what to make early so you can make plans. Easter for me is a perfect day for brunch. I love brunch, and I really love to have people over for brunch. It is late enough to get all the cooking done, especially if you plan ahead, but early enough you get a good part of your day for other things, or for continuing to hang out with everyone you invited over and you still get a good night’s sleep!  Brunch has to have a few savory items in my opinion, but is really just a late breakfast. My list includes everything I would like on one brunch table, but I would probably have to pick and choose a few of these if I was doing all the cooking myself.  Good luck making your plans and happy eating!

Gluten Free Vegan Pancakes
Vegan Pancakes

 

Pancakes

 

 

Tempeh Sausage
Tempeh Sausage

Tempe Sausage

 

 

 

tofu scramble

Scrambled Tofu

 

 

 

browned potatoes
browned potatoes

Breakfast Potatoes

 

 

 

Vegan Chocolate Peanut Butter Cup Ice Cream
Vegan Chocolate Peanut Butter Cup Ice Cream

Ice Cream

 

 

 

 

Vegan Hot Chocolate
Vegan Hot Chocolate

Hot Chocolate 

 

 

 

Vegetarian Quiche Without a Recipe
Vegetarian Quiche Without a Recipe

Quiche 

 

 

 

 

Banana Walnut Baked Oatmea
Banana Walnut Baked Oatmeal

Baked Oatmeal

 

 

 

 

Vegan Blueberry Muffin
Vegan Blueberry Muffin

Blueberry Muffins

 

 

 

 

Vegan Cinnamon Rolls
Vegan Cinnamon Rolls

Cinnamon Rolls 

 

Vegan French Silk Pie

Vegan French Silk Pie
Vegan French Silk Pie

It’s almost Easter which means it is time for pie. Really it is always time for pie, but especially now. Any family gathering is better with a delicious pie. One of my family favorites was always French Silk. The deep dark chocolate, the fluffy whipped cream… So rich and delicious. This one that took years of me thinking of how to convert and egg and cream filled pie to vegan, without once attempting a creation before I even had a brainstorm of how to get the perfect combination of taste and texture. This is it folks; a rich, creamy, dark chocolaty confection in a perfectly flaky crust topped with coconut whipped cream.

Vegan French Silk Pie

Crust

Ingredients

  • 1 1/2 cups all purpose flour-pluse extra to roll crust
  • 1/2 tsp. salt
  • 6 TBL shortening
  • 3 TBL very cold water-add an ice cube while making the recipe

Instructions

  1. Mix the flour and salt together in a medium bowl.
  2. Cut in the shortening with a pastry cutter or fork.
  3. Mixing with the fork add just enough of the water to hold the crust together in a ball with no large cracks.
  4. On a clean dry flat area sprinkle flour in a shape larger than you want your crust.
  5. Split the dough in half and make each half in to a ball.
  6. Place the dough ball in the middle of the floured area and sprinkle more flour on the dough as well as on a rolling pin.
  7. Role the crust starting in the center of the ball and working toward the edges. -touch the dough as little as possible.
  8. When the crust is rolled to the size you desire pick it up using the rolling pin and place in pie plate.
  9. The second half can be used for a top crust or another bottom crust.

Coconut Whipped Cream 

Ingredients

  • 15 oz can full fat coconut milk (without an emulsifier as an ingredient)
  • 1/4 tsp pure vanilla extract
  • 1-2 tsp granulated sugar (optional)

Instructions

  1. Chill can of coconut milk overnight in the refrigerator.
  2. The next day, pour off the liquid still in the can and scoop the thick coconut cream into a chilled bowl.
  3. Whip the chilled coconut cream until light and fluffy, about 1-2 minutes.
  4. Add the vanilla and sugar if using and whip again.

 

Filling

Ingredients

  • 1/2 Earth Balance Vegan Buttery Sticks
  • 2/3 cup granulated sugar
  • 3 oz unsweetened chocolate
  • 12 oz semi-sweet chocolate chips
  • 2 tsp pure vanilla extract
  • 12/3 oz silken tofu
  • pinch of salt

Instructions

  1. Using a double boiler melt the unsweetened and semi-sweet chocolate together. Once melted, set aside to cool.
  2. Cream Earth Balance buttery sticks and sugar together, using a mixer, until creamy and smooth.
  3. Add cooled chocolate and beat until smooth.
  4. Add vanilla extract, salt and tofu, beat everything until smooth and uniform in color, about 5 minutes.
  5. Pour into baked pie crust and chill at least one hour.
  6. Top with coconut milk whipped cream and serve.