14 February 2011

Meatless Monday - Vegan Cinnamon Rolls (way better than cinnabun)

Our family does a Christmas breakfast every year. While the rest of my family eats bacon, sausage, and eggs; my hubby and I munch on these wonderful vegan cinnamon rolls. This recipe is a modification from VeganYumYum. Her recipe is delicious as well, mine is just has more sugar, more butter, and more frosting. I'm the Paula Deen of vegan food. Haha. This is why I only make this recipe once a year. If I made this recipe every weekend I wouldn't be in the shape I am now.

Ingredients:
Yeast mixture:
4 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water
Dough:
1 cup almond, rice, or other alternative milk
2/3 cup sugar
2/3 cup vegetable shortening (Spectrum brand preferred)
2 teaspoons salt
2 Ener-G egg replacer eggs prepared with warm water
Yeast mixture from above
6 cups all-purpose flour plus more for kneading

Filling:
1/2 cup earth balance margarine (melted)
1 1/2 cups brown sugar
3 tablespoons ground cinnamon

Sauce:
1/2 cup earth balance margarine (melted)
1/2 cup brown sugar
1 tablespoon ground cinnamon



Creamcheese frosting:
1/2 cup earth balance margarine
2/3 cup Tofutti Better Than Cream Cheese (room temperature)
2 tsp vanilla extract
2 cups powdered sugar
Directions (same as a on VeganYumYum):
Combine yeast mixture and set aside to proof in warm area.
From the dough ingredients, combine the alternative milk, sugar, earth balance, salt, and ener-g eggs in a small sauce pan. Heat until earth balance is melted and all the ingredients are well combined, but do not let the mixture get too hot. You should be able to put a finger in it without burning yourself.
The yeast should now be nice and foamy (proofed). Combine it with the warmed liquid you just made; make sure it’s not too hot, or you will kill your yeast.
Place 4 cups of all purpose flour in a large bowl. Add the warmed wet ingredients.
Beat the batter well with a wooden spoon. The dough will be very wet and liquid, much more like a batter than a dough.
Add 2 more cups of flour and mix in partially. It’ll look like a wreck. That’s fine! Turn out the dough onto a large table/kneading surface, scraping out everything in the bowl.
Time to get your hand dirty!
Begin kneading, gently at first. It’s going to take about 8 minutes to get the dough where it needs to be. Add more flour only if the dough starts sticking to the table and there is no more dry flour to be worked into the dough. You want the dough to end up smooth and elastic, and slightly tacky, but not sticky. You should be able to knead it on a bare table without it sticking.
Once the dough is ready, place it in an oiled bowl, covered with oiled plastic wrap, to rise for 90 minutes in a warm spot. If you’re lacking a warm spot, turn your oven on low for 1 minute, then turn it off and place the dough in the oven to rise with the door closed. Remember to turn the oven off after one minute, and remember the dough is in there — no preheating for other things!
Once the dough has risen completely, it’ll leave a little dent when you poke it. If it springs back, it needs more time.
Turn the dough out onto a floured surface and press it down.
You want it press or roll it out into a 15 x 20 inch rectangle. You can use a roller if you want, but it’s not necessary.
Pour the 1/2 cup of melted earth balance on the dough. Brush it so the dough is covered completely. It’s okay if it pools in some locations.
Mix together the cinnamon and sugar from the dough filling above. Sprinkle it evenly over the dough.
Prepare a large baking dish, like a lasagna dish, by pouring in the melted earth balance from the pan sauce ingredients above. Brush the sides of the pan so they are greased. 
Add the sugar, spreading evenly over the bottom of pan. The pan is now ready for the buns.
The following steps are shown in detail in the video above: Roll the dough up gently, starting from one of the short sides. Let it rest on the seem once it’s rolled up completely. Cut 12 rolls with dental floss or sewing thread. Place the rolls in the pan.
Cover the buns and let rise for 45 minutes if you will be baking these immediately. If baking the next day, cover the buns and let rise in the refrigerator overnight. (I think doing it overnight is optimal).
Bake in the morning with no need for more rising. If making the buns for a date in the future, cover the buns and freeze immediately. The day before you are ready to use them, defrost in the refrigerator overnight, then let warm up on the counter the next morning for an hour. In any case, when ready to bake, follow the directions below.
Preheat the oven to 350ยบ F, remembering to remove the rising buns if they are in there!
Bake for 25-30 minutes, or until golden brown and bubbly. While letting the buns cool whip up the frosting ingredients with a hand mixer until smooth.
Liberally cover in frosting and devour them!!!!

Peace, Love, Wealth,
Kimra Diggs
The Progressive Mama



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