Good morning! I know you’re tired of the same old breakfast. How about some ooey, gooey cinnamon rolls?
If I have friends over for brunch, this one is a huge crowd-pleaser. I promise that no one, even your most carnivorous friends, would be able to tell that these are vegan.
This recipe is from Isa Chandra Moskowitz’s Vegan Brunch. If you don’t have this book, I highly suggest getting it. Brunch is one of the most vegan-unfriendly meals of the day, and this book gives you all the yummy brunch treats.
I adapted this recipe only slightly, in that I increased the icing in the recipe. I like a lot of icing. What of it??
Vegan Cinnamon Rolls
Adapted from from Isa Chandra Moskowitz’s Isa Chandra Moskowitz’s Vegan Brunch.
Ingredients for the dough:
|1 packet active dry yeast
(2 1/4 teaspoons)
1/3 cup sugar, plus 1 teaspoon
1/2 cup lukewarm water
3/4 cup vegan milk, at room temperature
|1/3 cup canola oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 1/2 to 4 cups flour
Ingredients for the filling:
|1/4 cup brown sugar
1/4 cup regular sugar
|1 tablespoon ground cinnamon
2 tablespoons flour
Ingredients for the icing:
|1 1/2 cups powdered sugar
2-3 tablespoons almond milk
1 1/2 teaspoon pure vanilla extract
|1/4 cup Earth Balance|
Dissolve the yeast and 1 teaspoon sugar in the water. Let sit for a few minutes- the mixture will become foamy and rise. In a separate bowl, add the rest of the sugar, vegan milk, canoil oil, salt, and cinnamon. Mix together, then add yeast mixture. Stir for about a minute. Add flour by the 1/2 cupfuls until you have added about 3 1/2 cups. Knead to form a soft dough; if it’s sticky then add flour until it is no longer sticky.
Lightly flour a clean, flat surface and knead dough for 5 minutes, or until nice and smooth. Place in a greased bowl, turn to coat, cover with a towel or plastic wrap and let rise in a warm place until doubled in size, about an hour.
Once dough has risen, punch it down and let it rest for about 10 minutes. In the meantime, prepare the filling by mixing all the ingredients together.
Lightly flour a work surface again and stretch and roll the dough out into a rectangle that’s about 12 by 18 inches. Sprinkle the filling evenly over the surface of the dough and dot with the margarine. Just break the margarine into small pieces with your fingers; it doesn’t have to be too precise. Firmly roll up from the long side. Go as slow as you need to get it as tight as you can. Use a little water to pinch the seam together to seal.
Grease an 11 x 13-inch rimmed baking pan. Slice dough into twelve even pieces. If the ends are too sloppy to deal with, slice off about an inch and scrap it so you have more even pieces. An easy way to make 12 slices is to first cut into quarters, then cut each quarter into thirds.
Place in a baking pan cut side down. It’s okay if you lose some of the sugar mixture. Cover with a towel and let rise for 30 to 45 minutes; the rolls should look not quite doubled in size.
Preheat the oven to 375ºF. Bake for 18 to 22 minutes; when ready they should look lightly browned and puffy. Remove from the oven. Prepare the icing by mixing all the ingredients together with a fork in a small mixing bowl. Use 2 tablespoons of liquid at first, adding another 1/2 tablespoon if needed.
Drizzle the icing over the warm cinnamon buns and serve as soon as you can!