Maple Cinnamon Glaze! Come ON! |
Well, as promised, I did it. I veganized those glorious Cinnamon Rolls I posted a few weeks ago. Using the same recipe, I swapped out butter, milk and eggs with Earth Balance margarine, coconut milk and Ener-G Egg Replacer and you know what? They were better than the original. Just have to trust me on that one, I guess. I also added chopped pecans to the filling and some maple syrup in the glaze. Glorious! The leftovers re-heated beautifully the next day.
Here’s what
you need:
1 ¼ C coconut
milk
½ C Earth Balance
non-dairy butter
¼ C brown
sugar
2 ¼ t yeast
1 C
old-fashioned oats
½ C hot
water
4 C flour
2 Ener-G Egg replacer “eggs”
1 ½ t salt
1 ½ sticks
Earth Balance butter – softened
1 C brown
sugar
1 C chopped
pecans
2 T cinnamon
1 t salt
4 T Earth
Balance butter – softened
2 C powdered
sugar
2 T coconut
milk
3 T pure
maple syrup
¼ t salt
I was very paranoid that my yeast was not bubbling correctly, but eventually it worked great! |
Here’s what
you do:
Heat up 1 ¼ C
milk, butter and brown sugar, until it’s all melted. Pour into the bowl of your
mixer and wait until the temperature is down to 100-110 degrees. Then add the
yeast and let it sit for 5 minutes.
Soak the
oats in the hot water. Set aside.
You can see why I was paranoid about my yeast. Time to go yeast shopping, I guess. |
Add 2 cups
of flour and ‘eggs’ to the yeast mixture and mix it slowly, until it’s all
incorporated. Then add the remaining flour, oats and salt. Mix for about 7
minutes or until the dough pulls away from the sides of the mixer. (Mine
actually took much less time)
Transfer
dough to a bowl which has been coated with nonstick spray. Cover and allow to
double in bulk – about 2 hours.
To make the
filling: mix the 1 ½ sticks ‘butter,’ the brown sugar, maple syrup, cinnamon,
and salt. Set aside.
This dough was very tender and delicate. I always use a tape measure. |
After 2 hours, remove the dough to a floured board and cut it in half. Press out one half into a 16 x 10 inch
rectangle. Gently spread ½ of the filling over the dough. Sprinkle ½ C chopped
pecans over the filling. Roll up, jellyroll fashion, starting with the short
end. Place on a greased baking sheet. Repeat with the other half of the dough.
Freeze the two ‘logs’ of dough for about 10 minutes for easier handling. Cut
each log into 6 equal pieces…. I used dental floss (NOT the “minty fresh kind”)
Feel free to trim away any unsightly and uneven pieces that are sticking out on
each end. There’s plenty of goodness to spare.
Place the
rolls in a greased 9 x 13 baking dish, cover and allow rolls to rise and rest
for about 1 hour.
Bake rolls
in a 375 degree oven for about 30-35 minutes. While the rolls are cooling, make
the frosting by mixing the ‘butter,’ powdered sugar, maple syrup, milk and
salt. Slather the frosting and enjoy!
One Year Ago : Cranberry Marmalade Pinwheels (these were really tricky to make, but they tasted great!)
Two Years Ago : Eggplant Rollatini (this may be my favorite recipe on the entire blog. Take a minute to check it out.)
Two Years Ago : Eggplant Rollatini (this may be my favorite recipe on the entire blog. Take a minute to check it out.)
Tracy, those cinnamon buns look amazing! BTW, I consistently find vegan baked goods are much better than conventional baked goods each and every time. Eggs, particularly, can dry out baked goods (too much structure and protein) and both eggs and dairy butter lend an overwhelming taste (once you realize what that taste is!)
ReplyDeleteBring it on, girl!
XOXO
¡Deliciosos estos rollitos dulces!Los ingredientes que has utilizado me han gustado mucho.
ReplyDeleteSaludos y feliz día.
These look so yummy! I love pecan and maple together (just posted a pie). These are perfect for a cool morning with a cup of coffee.
ReplyDelete