This
vegan version of my famous
Harvest Cinnamon
Rolls was created by Becky Ansell of Hampshire, United Kingdom.
Becky says, "I came across your recipe for harvest cinnamon rolls about a year or so ago
while looking for a Cinnabon-style recipe (we don't have cinnamon rolls here
in England, but my husband had tried a Cinnabon and loved it) as they
are not available in the U.K I was looking for a recipe I could make for him
at home. Your recipe turned out great, and I'm not a particularly good cook! I have
made them a few times now. We have made it a new tradition to have
these on Christmas morning (and birthdays, and wedding anniversary.....!). I have since become a Vegan and have 'veganised' your recipe and it still
works wonderfully. Many thanks for your help, and thanks for a great recipe that we love!"
Check out Linda's Bread Making Hints:
Secrets to using the bread
machine, About
yeast in bread making,
Sourdough Starter,
Quick
Breads.
Check out all of Linda's great
Cinnamon Roll Recipes
and
Bread Recipes
for your bread making.
Vegan Harvest
Cinnamon Rolls Recipe
Recipe Type:
Cinnamon Roll,
Brunch & Breakfast,
Bread,
Vegan Recipe
Yields: 15 Cinnamon Rolls
Prep time: 5 min
Cook time: 25 min
Ingredients:
1 cup soy milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup vegan margarine, softened (I like the Pure Soya brand best)
2
eggs
worth of prepared egg replacer, (I like Orgran Egg Replacer
room temperature and beaten)
1/2 teaspoon salt
1/2 cup unrefined sugar
5 cups bread
flour
3 teaspoons instant or quick active dry
yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and
easier to roll out
Preparation:
|
Bread Machines
|
Bread Machine Recipe:
Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread
pan of bread machine. Process according to manufacturer's instructions for a dough
setting.
NOTE: During the dough setting in the bread machine,
there is a rise cycle that will rise the dough. When the bread machine has
completed the dough cycle, remove dough from pan and turn out onto a lightly oiled
surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic
wrap and let rest for 10 minutes.
NOTE: Check the dough (don't be afraid to open the lid). It should form a nice
elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a
time). The same is true if the dough is looking dry and gnarly. Add warm water (a
tablespoon at a time). If you can't judge your dough by looking, stick your finger in and
feel the dough. It should be slightly tacky to the touch.
|
|
Stand Mixers
|
Standup Mixer Recipe:
In
a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the
order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix
everything together until a soft dough forms.
Turn the dough out onto a lightly-oiled
surface (I use a nonstick cooking spray), and knead until elastic, approximately 10
minutes. Cover the bowl with plastic wrap and let rise until double in
size.
|
|
Food Processors
|
Food Processor Method:
Put dry mixture
in processing bowl with steel blade. While motor is running, add liquid ingredients,
butter, and egg. Process until mixed. Continue processing, adding remaining flour until
dough forms a soft ball.
Turn the dough out onto a lightly-oiled
surface (I use a nonstick cooking spray), and knead until elastic, approximately 10
minutes. Cover the bowl with plastic wrap and let rise until double in
size.
|
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch
rectangle.
Brush the softened butter (listed below in the
Cinnamon Filling) over the top of the dough with a
rubber spatula or a
pastry brush. Sprinkle Cinnamon Filling over the butter
on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal.
NOTE: Rolling the log too tightly will result in
cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark
roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated
knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread
underneath. By bringing the ends of the floss up and criss-crossing them at the top of
each mark, you can cut through the roll by pulling the strings in opposite directions.
Place cut side up in prepared pan, flattening them only slightly. The
unbaked cinnamon rolls should not touch each other before rising and
baking. Do not pack the unbaked cinnamon rolls together.
TWO OPTIONS:
Refrigerating or Freezing Unbaked Cinnamon
Rolls:
- At this
point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight
(I've actually made them two days in advance) or frozen for
1 month. Before baking, allow
rolls to thaw completely and rise in a warm place if frozen. I have
found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before
planning to bake. I just put the frozen cinnamon rolls (container and
rolls) on my counter (not in the refrigerator) overnight for 10 to 12
hours.
- If
refrigerated, they can be either baked upon removing from the refrigerator or let come to
a room temperature (I've done both ways). They do a
slow rise overnight and it is not
necessary to let them come to
room temperature
before baking. NOTE: If you rolls are not rising enough after
being refrigerated, your yeast may need to be tested. To overcome
this, let them rise, while sitting on the counter, until you achieve
the desired rising before baking.
Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled
in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection
oven.
- Bake in a convection oven
approximately 15 to 20
minutes until they are a light golden brown.
- Baked in a regular oven
approximately
20 to 25 minutes in a regular oven
until they are a light golden brown.
|
Remove from oven and let cool slightly. Spread Icing over the cinnamon rolls while still warm.
Best served warm, but room temperature is also great!
Yields 15 cinnamon rolls.
CINNAMON FILLING:
1/2 cup vegan margarine
1 cup soft brown sugar
4 to 5 tablespoons ground cinnamon
Either soften or melt the vegan
margarine. In a bowl, combine brown sugar and cinnamon well.
NOTE: I like to sift the brown sugar and cinnamon
together to remove any lumps.
ICING:
1/2 tub vegan cream cheese (like Tofutti), room temperature
1/4 cup vegan margarine, room temperature
1 cup icing sugar
1 teaspoons pure vanilla extract
In a medium bowl, combine cream cheese and
vegan margarine until creamy. Add icing sugar and
vanilla extract until well mixed and creamy. Refrigerate
icing until ready to use and then bring to room temperature before spreading.
