You are here

Member since July 2006
0
4.625

Cinnamon Rolls

What you need: 

[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

What you do: 

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.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

Does anyone know of a yeast-free cinnamon rolls recipe? Im unable to consume yeast, and I'd probably replace the wheat flour with something else - but I just wanted to know if anyone had tried this without the yeast and if so, how it turned out. Thank you.

0 likes

I just made these and they are delicious!  I didn't change much, just substituted oil for the margarine.  Also I made extra filling because I like lots of filling!  I also had to add more flour but I attribute that to using spelt flour, I also didn't add any yeast because I couldn't see the purpose and there was already baking powder & soda.  They turned out brown on the outside and soft on the inside.  The icing is okay, I definitely didn't have to make any extra - there was plenty!  Next time I might add some other flavor to the icing or maybe some oil, just something extra... but great recipe!

0 likes

These were great.  Much better than cinnamon roll recipes I have attempted in the past.  They were just a bit dry though. Maybe I kneaded the dough too much or something,  I am by no means an expert baker.  Would love to find a way to make them a little softer. 
I am sure these would be a hit with non vegans.
Next time I would make them into smaller rolls though as in some of the pictures.

0 likes

Wow! These were great! I made them for breakfast. I didn't use the yeast though. They didn't really puff up or anything but that's okay. I put them swirly side up on the plate like BirdsAreDinos said and only one leaked, and it was only a tiny bit. SO TASTY!! But the frosting I think is something you kind of have to experiment with depending on your taste. I only had Sugar in the Raw, and whenever I blend that it turns into a sort of sand, not really powder. I think it's my blender.  ;) I added the vanilla and milk (I use rice milk). The vanilla gave it a kind of alcohol-y flavor so I added more rice milk but that might just be my vanilla. The frosting came out really sugary by itself, but on the rolls it was great. Overall, these were super good and I have some left for breakfast tomorrow.  ;D

0 likes

Am I the only one who had problems with this recipe?  :(  The dough turned out way too sticky and impossible to deal with, which I admit was my fault because I just put in the whole amount of soy milk instead of adding in stages like I know I should do.  I mixed the melted margarine with the cinnamon and sugar for the filling before spreading on the dough to make kind of a paste.  It all stayed in and looked gorgeous, but I felt like it was too much cinnamon and maybe not enough sugar.  It was very, very cinnamony filling.  I had to bake quite a bit longer than the recipe stated to get them to stop being gooey, but that could be my cruddy oven.  Overall, they tasted okay, but nothing spectacular.  They were simple to make (apart from the horrible impossibility of the dough, but again, that was probably my fault) so great for a Sunday morning when the family wants a nice brunch. 

Also I'd like to point out that the yeast does absolutely nothing in this recipe.  The yeast is never activated, the rolls never rise, so don't waste your yeast!  You'll get the same results without it.

0 likes

These were really great tasting.  A couple of things I would recommend-- if you are baking these close together and not spread out in your baking pan, increase your baking time by at least 5 minutes.  Mine were kind of doughy after 13 minutes of baking, and I had to bake them longer.  Also for the filling, next time I will mix the margarine,  cinnamon and sugar together before spreading because when I cut the rolls the cinnamon and sugar poured out onto the counter.  But definitely a recipe I will keep handy for the future!

0 likes

Absolutely amazing! They didn't fluff up as much as I thought they would, but boy they sure did taste fantastic! I recommend making extra frosting as well. Spot on recipe - 5 stars!  :D

0 likes

yummy! but eek, i used 1/3 ww and the rest normal flour= not so hot... im not sure what happened,. they tasted really dry. but otherwise fine :)

0 likes

Mmm I've made these a couple of times now. I have a couple of tips to share:

1. Let the butter cool down for a minute or so before you brush it on the dough, or before you sprinkle the cinnamon/sugar mixture on there.... I think this way it doesn't ooze out when you cook them. If you put it on there when the butter's still hot the cinnasugar mixture will melt and get oozey.

2. Bake them swirly-side up, as in my picture. I think this also prevents the cinnasugar mixture from oozing out.

3. When I make the frosting, I use vanilla soy milk and skip the vanilla extract. I'm also too lazy to blend the sugar, so I just mix plain sugar and soy milk, which works for me.

4. If you plan on storing some of these for later in a tupperware, leave the icing on the side or they'll get kind of soggy.

5. Make sure you cook them long enough, until the tops start to brown. If you get impatient and take them out too early the middles will be dough-y. Mine usually take 12-15 minutes.

6. Don't just dump in the whole 3/4 cup of soy milk, add most of it and mix, and if it's too dry keep adding until perfect. I find that the whole 3/4 is usually too much and makes a very sticky dough.

0 likes

This recipe was readlly good~  And I read in prior posts that some of you were wondering why the yeast was needed, well...I didn't use any yeast and they turned out great and looked just like the pictures! I added melted margarine to the icing and used vanilla ricemilk and didn't add any vanilla and it was delicious, as in I could have licked it form the bowl :D I was a bit confused though as to what was used in the actual roll mix and what was supposed to be spread on after they were mixed so I added sugar and cinn in my mix and on it to roll it.

0 likes

Pages

Log in or register to post comments