Wednesday, January 28, 2015

Recipe: Ooey Gooey Cinnamon Rolls

I hadn't had a cinnamon roll in YEARS. I do love cinnamon rolls (who doesn't?) but did not live near  a Cinnabon once I left my hometown. Then I went vegan and thought cinnamon rolls were a thing of the past. Then I found this recipe in one of my favorite cookbooks by Chloe Coscarelli. I could not tell the difference!

We also made these for a church Christmas party and I'm sure glad we kept a few extra in a pan in the car (they didn't fit on the platter), because the cinnamon rolls were gone before we knew it.

Want to know a secret? My husband made them! They're that easy.

Don't think for a minute that just because these are vegan that they are healthy for you. They're not. But they are a tasty sweet treat that we deserve to give ourselves every once in awhile.

Ooey Gooey Cinnamon Rolls
Recipe Source: Chloe's Kitchen by Chloe Coscarelli

Cinnamon Roll Dough
1 cup soy milk
1/2 cup plus 1 Tbsp. sugar, divided
1/2 tsp. salt
8 Tbsp. vegan margarine (I use Earth Balance)
1 tsp. vanilla extract
1/4 c. warm water, about 110 degrees
1 envelope active dry yeast
4 1/2 to 5 cups all-purpose flour, plus extra for rolling

In a small saucepan, heat soy milk, 1/2 cup sugar, salt, and margarine over low heat until the margarine is just melted. Remove from the heat and add the vanilla. Let it cool down until warm to the touch.

While butter mixture is cooling, place the warm water, remaining tablespoon of sugar, and yeast in a 1-cup glass measuring cup. Stir for a second or two and set aside for about 10 minutes. The yeast will get foamy, double in size, and reach the 3/4-cup line. If it does not rise in the glass, then the yeast is dead or the water was not at the proper temperature, so try again before proceeding to the next step.

In a stand mixer with the paddle or whisk attachment, combine the margarine mixture and the yeast mixture, and beat at medium speed for about 1 minute. Reduce the speed to low, and add 2 1/2 cups flour. Mix for about 2 minutes and add 2 more cups flour. Beat for 1 more minute. Remove the dough from the mixing bowl. It will be somewhat wet and sticky. Place it on a floured surface and knead for about 2 minutes with your hands. You can add a little bit of flour to keep the dough from sticking to your hands.

Place the dough in a large well-oiled bowl and rotate the ball of dough so it is completely covered with the oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen. Let it sit until it has doubled in volume, about 1 1/2 hours.

Remove the kitchen towel and punch in the center so that the dough deflates. Take the dough out and put it on a floured surface, cover with the kitchen towel, and let the dough rest for about 10 minutes.

Filling and Assembling the Cinnamon Rolls
3/4 c. packed brown sugar
2 Tbsp. sugar
1 1/2 tsp. ground cinnamon
4 tsp. vegan margarine, melted
1 c. raisins

Lightly grease a 9 x 13-inch pan.

Roll the dough out on a lightly floured surface into roughly a 20-inch x 13-inch wide rectangle. No need to measure.

Combine brown sugar, sugar, and cinnamon in a small bowl. Brush or spread the melted margarine over the entire surface of the sough. Sprinkle raisins and the sugar mixture evenly over the surface.

With the long end towards you, roll the dough up evenly. With the seam side down, use a sharp knife to cut the log in half. Then cut each half into six equal pieces. You will have 12 cinnamon rolls. Place the rolls, cut side up, into the prepared pan, in 4 rows, with 3 rolls in each row, leaving some space between them. Cover with a towel and place I n a warm place until they have risen and expanded, about an hour. Meanwhile, preheat the oven to 375 degrees.

Bake, uncovered, for 20 minutes. Let the rolls cool for about 10 minutes.

1 1/2 cups powdered sugar
3 Tbsp. water

Combine powdered sugar and water, and whisk until smooth. Drizzle the glaze over the warm cinnamon rolls. When it sets, the glaze will be smooth and clear.

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