Thursday, December 07, 2006

vegan cinnamon rolls


you might notice that these babies look dry. dry as in unglazed, ungooey, unadorned, bare-bottom-nekkid. this is not a mistake, i like 'em that way. i like my cinnamon rolls like my humor, my sunday afternoons, my martinis and my socks...dry. but i know i'm a bit of a freak that way, and if you prefer, nothing could be easier than to whip up a bit of glaze (powdered sugar mixed with a bit of soymilk, or heck, even water if times are lean) and drizzle lightly over the top after baking. if you really dig the tooth enamel melting gnarliness of a sea of somewhat pornographic cinnabon white ooze, you may need to supplement this recipe with an appropriate "topping" recipe.

i whipped up a batch of these soul-soothing rings of spicy goodness to break in an unexpected housewarming gift from the not-so-wicked (but don't tell her that!) stepmother of a kitchen aid stand mixer (in tangerine, no less). the recipe i found somewhere on the internet ( i can't remember where and so cannot credit the original source) but had some problems with the dough. did i mention that my clumsy, non-baking paws tend to de-activate the most vigorous of yeasts? i followed the instructions exactly but the dough was too dry. not dry in a good way, but dry in a bad, overcooked slab of cheap steak way. i ended up adding water until the dough felt "right" and waited for the worst. the result was the miracle of miracles...i experienced a rare baking success. slightly sweet, light and airy, the rolls were perfect. they were so good i made them again the following weekend and the second time around they were not so very light. still with a good flavor they were a bit dense. despite the margarine and white flour they had the mouthfeel of "health food". the only major difference between the two attempts was that i rose the dough overnight in the refrigerator the first time, the second time around i was a bit rushed for time and tried to rush the process by putting it in a slightly warmed oven to rise. it is also possible that, in a tangerine-induced-dough-hook-wielding euphoria, i may have over worked the dough a bit, second-time around. if any of you bakers out there see something out of whack in the recipe, let me know. i live to learn.

and because rain is forecast for the entire weekend, i plan to make these again. this time with a slightly shorter knead time and an overnight rise. a hot cup of tea, a steaming cinnamon roll, rain pelting the windows, furry black cat coiled and purring in lap, what could be better first thing on a saturday morning?

cinnamon rolls
2 1/2 teaspoons yeast
1/2 cup sugar
1 cup soymilk, warmed
2 egg ener g egg replacers (equivalent of 2 eggs)
1/2 cup earthbalance non-hydrogenated margarine, melted (or 1/4 c margarine-1/4 c shortening)
4 cups all purpose flour
1 teasoon salt
cinnamon and brown sugar

dissolve the yeast and sugar in the lukewarm soymilk and let stand until frothy. combine the reconstituted egg replacer, melted margarine and add to yeast mixture. add flour and salt and knead for 5-10 minutes, until the dough gets a smooth and satiny texture. you may need to add a bit of extra water or flour to get the right consistency. the original recipe called for 4 1/2 cups flour but it was way too dry - i had to add quite a bit of extra water (maybe up to 1/2 cup?).

place a damp towel over the bowl and allow to rise until doubled. once doubled, remove from bowl and place on a floured surface. roll or stretch the dough into a 6 x 21 rectangle. lightly brush the surface with melted margarine and sprinkle generously with cinnamon sugar mixture. roll the dough into a log shape (starting from the narrower edge) and cut into 12 pieces. lightly grease a 9 x 13 baking pan and arrange the slices cut sides up. let rise again in a warm spot for at least 30 minutes, or cover with plastic wrap and allow to sit in the refrigerator over night. bake at 400 for about 15 minutes. drizzle with glaze if desired.

26 Comments:

Blogger Vanessa said...

Ha! Dry like socks. Funny and yummy post.

10:42 AM  
Blogger aTxVegn said...

I really want to give these a try. I've been craving cinnamon rolls, but not enough to eat nonvegan ones! So thanks for posting the recipe and I'll let you know how they turn out.

6:34 PM  
Anonymous Anonymous said...

very funny post, Thanks for the recipe!

5:15 AM  
Blogger Caty said...

Ooh, those cinnamon rolls look lovely, I think I might give them a try over Christmas, mmm, what could be better for christmas breakfast than a yummy, cinnamonny cinnamon roll.

And I know what you mean about liking dry socks!

3:32 PM  
Blogger Brooke said...

You make me giggle.

"the tooth enamel melting gnarliness of a sea of somewhat pornographic cinnabon white ooze"

Nice.

-Brooke

9:13 PM  
Blogger Bryanna Clark Grogan said...

A perfect holiday recipe, Rae! I can't even stand walking by the Cinnabon store at the mall. I like cinnamon, but the odor is so overehelming that it gags me! Homemade is the only way to go!

I've just got my phone back, so I'm stopping in to catch up on all my favorite blogs! It's been 12 days off-line, due to storms, except at work, and I can't blog-surf there!

I want to wish you a healthy, happy, and tasty holiday!

All the best, Bryanna

8:25 AM  
Blogger urban vegan said...

Nice buns, Bunnyfoot!

8:35 AM  
Anonymous Anonymous said...

I love cinammon rolls, and I was looking for a better recipe - it's perfect. Thank you!

peace,
stonielove

1:40 PM  
Blogger jenny said...

Those rolls look so yummy!!!

7:04 AM  
Blogger Monkey Wrangler said...

Hilarious as usual.........thank you. As for your dough differences, I have not experienced any issues of overworking a dough that involved yeast. I suspect that the leaving it to rise overnight was the true trick. It seems that whenever possible time is your friend if it involves bread. My wife's family has been making cinnamon rolls for years on christmas morning. Earlier this year, an introduction of a sourdough starter to our house, coupled with a love of vegan experiments has yielded a tasty treat. I'm sure one of these rainy weekends will yield some results.

Oh yeah, and what about the uh.....state of motherhood? We are expecting another in our home to come later this May. I hope I can keep up with two monkeys...

3:20 PM  
Anonymous Anonymous said...

I've been craving cinnamon rolls since I went vegan so I was really happy when I found your recipe! Thank you!

12:49 AM  
Anonymous Anonymous said...

HA. Like your humor. Like your socks. Hilarious.

10:39 PM  
Blogger thesundaybaker said...

I too prefer my cinnamon buns and humour "dry"> I used to work in a bakery where the blueberry buns and strawberry cinnamon buns were made once a week and frozened to bake when needed. The bakers would bake the ends cut off of the rolled dough for the staff. As the "ends" were deemed too small or ugly for the public. These "ends" never had the cream cheese icing and I thought they taste better naked.

The strawberry version would rise better and were softer and fluffier than the blueberry version. Strawberries are packed with Vitamin C ( more than an orange) which helped the dough. So dissolved maybe a quarter or half of Vitamin C tablet in your "extra water".
I hope this helps.

4:10 PM  
Blogger Michelle said...

just wondering how you're doing..

1:55 PM  
Blogger rae said...

hello all,
rae has been so very bad but she promises to do better...the human science experiement is almost coming to a close and hopefully once i have a stomach (as opposed to a gut) again the cooking experiements can resume. i'm actually eyeing a "no knead" bread recipe at the moment...i'm also going to try the dissolved vitamin c tablet, sounds promising.

9:50 PM  
Blogger KleoPatra said...

These look extraordinary. I'd take 'em sans topping as well.

5:48 PM  
Anonymous Anonymous said...

Michael Said

I love the recipie
Thanks for it

10:57 AM  
Anonymous Anonymous said...

These looked so great, I had to make them. They where very delicious! Thanks for sharing the recipe!
Mihl

10:18 AM  
Anonymous Anonymous said...

I went vegetarian about a year ago and trying vegan, but I love my sweets and dairy. I just made these delicious, decadant, sinful creations and highly recommend them. They are the lightest, fluffiest cinnamon rolls I've ever made and they don't need frosting!
Thanks for a wonderful recipe.
Kathleen

7:04 AM  
Anonymous Anonymous said...

say, these look great!! do you suppose they'd turn out okay if I subbed some of the flour (like 1 or 1.5 cups at most) with wheat germ, flax meal, or ground TVP?


by the way, I just stumbled upon this site while looking for recipes. I LOVE that word "swegan", it will be how I describe my dietary lifestyle from now until I finally have the money/proper geographic location to be fully vegan.

love the site!!

2:36 PM  
Anonymous Anonymous said...

These were fantastic!! Definely a new house favorite. I made them for Holiday brunch and they were the most loved items there. Thanks so much for the great recipe and amusing post.

11:59 AM  
Blogger charles edwards said...

They do look good, I love cinnamon buns, last year at Polaris World I was there for a week and one of the local shops sold cinnamon cakes I ate them all week long.

7:19 AM  
Blogger Unknown said...

Best cinnamon buns I ever ate!!!:)

8:34 PM  
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