Cinnamon Rolls

21 May

Ohhhh yeah, these are some good stuff.

 These Cinnamon Rolls have been following me around for quite some time now.  I stumbled upon the recipe awhile ago and have been meaning to give them a try.  In recent months, they started to appear on the ppk forums and I just knew I had to make them.  Unfortunately, my oven decided to quit at this sudden surge of Cinnamon Roll cravings.  But, finally, today I could make them!  They will torture me no more, ha ha. These definitely deserve their popularity, they are perfect, ooey-gooey cinnamon filling surrounded by a fluffy dough.

Here’s the recipe.  I’m not sure where it originally came from so if you know let me know!  I didn’t follow the icing recipe, I just made up my own cream cheeze glaze as I went along.

Better-Than-Cinnabon Vegan Cinnamon Rolls

Rolls

2½ t active dry yeast
½ C unbleached sugar
1 C soymilk, warmed
2 eggs worth of egg replacer OR 2 T ground flaxseeds whisked together with 6 T hot water
⅓ C Earth Balance margarine, melted
4½ C unbleached flour
1 t salt

1 C brown sugar, packed
2½ T ground cinnamon
⅓ C Earth Balance margarine, softened

Frosting

About 3/8 (3 oz) of a container of Tofutti Better Than Cream Cheese
¼ C Earth Balance margarine, softened
1½ C powdered sugar
½ t vanilla extract
⅛ t salt

Instructions:

Mix yeast, sugar, and heated soymilk in a large mixing bowl and let stand until foamy.

Add egg replacer, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl and let double in size.

After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.

Meanwhile, in a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 sections with a sharp knife.

Place rolls in a lightly greased 9×13 inch baking pan. (A cookie sheet also works fine.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together Tofutti, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving.

Go!  Make them!

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7 Responses to “Cinnamon Rolls”

  1. Celine May 22, 2007 at 2:07 pm #

    what a beautiful picture!

  2. ashmacaroon May 22, 2007 at 8:02 pm #

    Thanks! 🙂

  3. Tracy May 31, 2007 at 11:45 am #

    Wow, those buns look beautiful! I’m going to have to give them a try really soon! The photo you took is awesome too.

  4. ashmacaroon May 31, 2007 at 1:49 pm #

    Definitely give them a try! I have the whole house addicted to them now, ha ha.

  5. Renee August 18, 2007 at 3:19 am #

    This recipe is adapted from the non-vegan Clone of a Cinnabon recipe on Allrecipes.com.

  6. Ann January 31, 2009 at 9:40 am #

    These are the best tasting vegan dessert I’ve ever tasted…we are addicted. My non vegan friends love them too!

Trackbacks/Pingbacks

  1. Happy Father’s Day! « love like a vegan - June 17, 2007

    […] 17, 2007 Filed under: dessert — ashmacaroon @ 4:18 pm I know I already posted about these delcious rolls before but they are just that good, my dad loves them so of course I made more today in honour […]

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