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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
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
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 (I use
SAF Instant Active Dry Yeast)
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)
Preparation:
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Bread Machines
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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.
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.
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Stand Mixers
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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.
Check the dough. 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.
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.
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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.
Check the dough. 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.
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.
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Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, using your
rolling pin, 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 or Choices:
1. 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 one (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.
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.
2. 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. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and let cool slightly. Spread
prepared Butter Frosting over the cinnamon rolls while still warm.
Best served warm, but room temperature is also great!
Yields 15 large cinnamon rolls.
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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 (powdered or confectioner's) 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.
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