Cinnamon Rolls
[u]Cinnamon Rolls[/u]:
1-1/2 cups all-purpose flour
1-1/2 teaspoons yeast
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup nondairy milk
1 tablespoon vegetable oil
2 tablespoons melted vegan margarine (I use Earth Balance)
1/4 cup sugar
2 tablespoon cinnamon [u]Icing[/u]:
1/2 cup granulated sugar
1 tablespoon nondairy milk
1 teaspoon vanilla extract
1. Cinnamon Rolls: In a bowl, combine all-purpose flour, yeast, baking powder, baking soda, and salt. Add nondairy milk and vegetable oil; mix until dough becomes sticky mass.
2. In a small bowl, combine sugar and cinnamon. In a small saucepan, melt margarine.
3. Split dough in half and flatten into a 4-inch x 8-inch rectangle, using flour as needed to reduce stickiness. For each half, spread half of the melted margarine onto dough and sprinkle with half of the cinnamon sugar mixture. Roll each half of dough into a long tubular shape and cut into mini rolls (cutting approximately every 1-1/2-inch) place mini rolls into a non stick pan, and repeat above steps with second half of dough.
4. Bake at 375 degrees Fahrenheit for 9 to 12 minutes.
5. Icing: Blend sugar until it is powdery. Add nondairy milk and vanilla extract. Pour icing onto rolls immediately after taking them out of the oven.
Source: This recipe is a modified version of my mom's recipe.
SO HOW'D IT GO?
I made these for Christmas morning breakfast. And they were DELICIOUS! We all loved them and I will DEFINITELY be making these again.
I followed the recipe pretty much exactly. Though, I decided not to use yeast, but used self-rising whole wheat flour (which seemed to be fine). I also don't really know how much soymilk I used because I just added a little at a time until the dough was exactly the consistancy I wanted. I think that worked out pretty well, too.
Thanks for the recipe!
:boooo: A hideous, sticky nightmare!
The taste was "ok," at best... They were edible, but, not what I would call particularly enjoyable... certainly not worth all the ingredients and hassle that went into making them!
I added a 1/2 cup of flour to my surface, and the dough was still a giant sticky blob that wouldn't roll... another 1/4 cup of flour, and I managed to get the mess to fold over a few times, but, when I started cutting it, the dough was either breaking apart, or mashing up into it's original goo-blog form...
So I put it back into the bowl with the other half of dough, and mixed it together...
In the end, I had to add a total of 1 and 1/2 extra cups of flour to the dough, and 1/2 of the filling got mixed into it. :-\
It made 7 rolls, all of which were malshapen, lumpy, and a hassle to force them to stay together. I baked them in a glass dish, and they were side-by-side... I added an additional 5 min. of baking time, but, in my opinion, they were still mushier than I had expected they would be.
They didn't rise much, so, yeah, I don't think the yeast was needed at all (I even pre-disolved it before adding it to the dough, and I let the dough sit for 45 minutes before I patted it out, and it didn't noticably rise at all.)
Although this is the first time I've tried making cinnamon rolls, I'm not a novice baker, and I really feel let down by this failed dessert. :(
Luckily, my husband thought they were alright, but, he's never had a cinnamon roll before, so, he had nothing to compare them to.
I don't know how all these other people had success with this recipe?! I don't plan on ever trying it again.
Thank you so much for this recipe. It turned out awesome!! I doubled the amount of dough and added Toffuti cream cheese to the icing. I placed all the rolls in a pan and poured the icing over the top. I am taking this to work with me tomorrow morning! I can't wait to see what everyone thinks of them. :)
LOVED these! Thanks so much, I had never attempted cinnamon rolls before, and they were great. One question though - is the listed number of servings accurate? 2-4 servings for the whole batch? (kinda hope it's true since I ate most of them immediately.)
These are absolutely tasty :) I had some trouble with the stickiness of the dough and ended up using a lot of flour while spreading it out before rolling it up. I made 12 rolls and I had them in the oven for a little over 10 minutes. For the filling stuff, I used one heaping tablespoon of cinnamon rather than two and I found it to be perfect. Thanks for the recipe.
Okay so i used wwpf insteadof white flour (was all I had) and used melted dark choc for the filling and as an icing :)>>>
These were delicious! I'd been craving cinnamon rolls for quite awhile, and when I found this recipe I thought, 'well, this looks fairly simple. I'll give it a try.' I've made these three times already and the third time my non-veg mom requested that I double the recipe so she could have some for breakfast for a couple of days ;D Needless to say, these are a huge hit in this house and I know I'll be making these again.
I have had a problem with the filling leaking out everywhere but I think that was more my fault than the recipe's - I love cinnamon, so I put a lot more filling on the rolled out dough than I probably should have. I'm going to try using less next time and just sprinkling a little cinnamon on top of the rolls once they're in the pan. Also, since I don't have a pastry brush (or anything that could serve as one), I'm going to try mixing the cinnamon, sugar, and margarine together and spread it on that way (trying to get the margarine on the dough evenly is a little hard to do with a spoon ^^;).
I used light vanilla soy milk in the frosting, so I didn't add any vanilla extract - I did the first time and the vanilla taste was a little strong. It's definitely very sweet and a little bit is more than enough - these are just as good without the frosting, though ;)b
I made this today and it was delicious. My girlfriend and I ate half of the batch they were so good. We were talking while I was making them so I messed a few things up but they were still yummy. I added left over chocolate chips to the middle. It was a special treat to get a bit of chocolate with a few bites. I'm definitely making this recipe again. ;D
These were really good, but with a few minor alterations. I added pumpkin pie spice to the dough, which was yummy, but they would have been good without it too.
Also, the whole 4"X8" thing wasn't working for me. I did the first half of the dough that way, but they were more like one ring of dough with filling in the middle and didn't taste nearly as good. The other half I rolled out into more like 7"X10", with one long edge being thinner than the other. I spread pre-mixed filling on it and rolled it so the thin edge was in the center. This way they held a ton of filling and were reallly yummy.
The glaze was pretty crystalline still as my blender didn't want to crush the sugar much. It would have been better in a coffee grinder. I had powdered sugar on hand, but I didn't want to use it, I think I may next time and just adjust things so it's not runny.
I've made these twice and they were twice delicious! The first time, I tried using regular powdered sugar for the icing and it turned out reeeeaaallly sweet and kind of runny, so I'd recommend following the instructions exactly. The second time I made them I just left the icing out altogether (I try not to eat too much sugar for breakfast) and they were delightful even without it. Thanks for the recipe!
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