...this is a story of possibility... (evilmannequine) wrote in vegancooking,
...this is a story of possibility...
evilmannequine
vegancooking

cinnamon rolls

I made cinnamon rolls today. I used a slightly modified version of the bread that I've been really into making lately and then made them into cinnamon rolls.



So first the bread-

  • 2 cups warm water
  • 2/3 cup sugar
  • 1 tablespoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour
I like to do this in my kitchen aid, but you can do it the old fashioned way too.

Put the yeast, water, and sugar in a bowl and let it hang out for a while while you do other stuff. It takes about ten minutes to proof (ya know, to have it be the frothy stuff on top) and thats when its ready. add the salt and the oil and then start to gradually add the flour. I add mine one cup at a time with my mixer on 1 or 2.
and then I let it mix it for a few minutes. (or if you're doing it sans mixer, this is when you knead until you're sick of it)
then put it in a well oiled bowl and cover it with a damp towel and let it hang out until its doubled, which is about an hour.

When its doubled, punch down the dough and halve it. (it is just really difficult to work with a gigantic piece of dough)

spread out one of your halves as big and as rectangular as you can get it. I'm not gonna lie, mine had a few holes in it. But the world didn't end.

And now you'll need the following
  • a butt load of margarine, softened
  • cinnamon
  • sugar
  • walnuts
  • raisins
the proportions you use depend on your preferences. I made my first batch with less margarine, and my second batch with more. My taste tester said that the first batch was perfect if you're going to eat more than one. the second batch, you really can't eat more than one.

So spread a bunch of your margarine over your dough and sprinkle it with cinnamon and sugar. I used a lot of cinnamon, and a fair amount of sugar as well. Then put whatever else you want in there in. I like chopped walnuts and raisins.
when you're satisfied that they will be tasty, start gently rolling up the dough. Apparently, if you roll the center too tight, it pops up when you bake it.
when you've got it rolled up, slice rounds with a cerated knife. mine were 2-3 inches thick.

arrange them on a pan with a bit of space between them and then cover with a damp cloth and set them in a warm place for another 30 minutes.
Then pop them in the oven at 350 for about a half hour.

In that half hour, you can make your frosting.
I never measure when I make this.

you'll need
  • tofutti cream cheese
  • margarine
  • vegetable shortening
  • powdered sugar
  • non dairy milk
  • vanilla
for enough to generously cover the rolls I made tonight (I think I made 24 rolls) I used about 2/3 of a container of tofutti, half a stick of margarine, about a tablespoon and a half of shortening, probably 1/4 cup rice milk (although I just use that by the splash) about a half teaspoon of vanilla, and then as much powdered sugar as I could mix in.
One you beat that all together, it is pretty much good to go.

i put it on when the rolls were still hot so that it would seep down between the layers.


This was really easy to make, and really yummy.

When I make bread, I use the same recipe as above, minus 1/3c sugar, and it is preeeettty much the best bread ever.

Hope you enjoy!


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