Cinnamon Rolls: Cuisine at Home Magazine

 I made these months ago and in my pledge to go vegan, must have forgotten about them! Just stumbled upon the photos and instantly remembered how proud I was of these yummy curls of cinnamon love! These are the real-deal, folks. They are on my Thanksgiving weekend menu- veganized!

I usually make these Cinnamon Rolls (click here) , which by comparison seem pretty amateurish. (is that a word? )    (Be sure to scroll down to the bottom of that page to see the hilarious picture.) 

Here’s what you need:

1 ¼ C whole milk

½ C vegetable shortening

¼ C packed brown sugar

1 pkg. active dry yeast (that’s 2 ¼ t)

1 C old-fashioned rolled oats

½ C hot water

4 C flour

2 eggs

1 ½ t salt

1 ½ sticks unsalted butter, softened

1 C brown sugar

2 T cinnamon

1 t salt

4 T unsalted butter

8 oz. powdered sugar

2 T whole milk

1 ½ t vanilla

¼ t salt

Here’s what you do:

Warm 1 ¼ C milk, shortening and brown sugar until melted. Transfer to bowl of mixer and cool to 100-110 degrees. Whisk in yeast and allow to sit for about 5 minutes.

Soak oats in ½ C hot water until all water is absorbed.

Add eggs and 2 C flour to yeast mixture and mix on low until combined. Switch to the dough hook and add the remaining 2 C of flour, oats and salt. Mix on low till all is incorporated. Turn up to medium speed and mix for about 7 minutes or until dough pulls away from the sides of the bowl.

Transfer dough to greased bowl, cover and allow to rise in a warm place until double in size – about 2 hours.

Make filling by combining 1 ½ sticks softened butter, 1 C brown sugar, cinnamon and salt. Set aside.

Coat a 9 x 13 inch pan with butter. Set aside.

Transfer risen dough to a floured surface and gently press to remove any air bubbles. Divide dough into two pieces and roll one piece into a 10 x 16 rectangle.

Spread half the filling over the dough, leaving a ½ inch border. Roll up, starting with short end. 

Repeat with the other piece of dough. Place both logs on a baking sheet and freeze for 10 minutes to firm up a bit.

Slice each log into 6 rolls using dental floss and arrange in the prepared pan, widest side up.  Cover and allow to rise until puffy – about 1 hour.

 Bake in a 375 degree oven for 30-35 minutes. Cool in pan for 10 minutes before frosting.

For the frosting: Mix 4 T softened butter, powdered sugar, 2 T milk, vanilla and salt.

(printable recipe)

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