Friday, February 5, 2010

{CINNAMON ROLLS}

My friend (thanks, Heather!) gave me the great idea of making cinnamon rolls using my normal bread recipe. I tried it out the last time I made bread. Fabulous!

Here's what I did:

I used the bread recipe I normally use (using the *wonderslim and lecithin and egg replacer, making 6 loaves)(see link above).

I divided the dough into 6 loaves, as usual. I formed 5 sections into loaves, and kept one section out. I rolled that section out really thin, and lightly buttered it with vegan butter, then I put an evaporated cane juice/cinnamon mixture and raisins on it. I rolled up the dough with the raisins on it to form a "loaf", which I cut into 9 sections to make the rolls. I put the rolls into a greased square baking dish. I let the cinnamon rolls rise the same amount of time as the bread loaves in their pans, then I let them rise for 5 extra minutes while I put the bread in the oven and started it cooking. After 5 minutes, i put the cinnamon rolls into the oven with the bread, and let them cook together for 25 minutes.

For the frosting, I made a glaze out of evaporated cane juice powdered sugar, soy milk, and a tiny bit of butter. Next time, I think I will try it without the butter, and if it needs a butter flavor, I will just add Butter Buds or something. My mom made these, and added honey when she put the raisin/cinnamon/sugar mixture on. She also didn't add any frosting at all, because her family ate them straight out of the oven before she had a chance to put frosting on them.

*wonderslim: prunes, water, lecithin granules, or prune baby food

8 comments:

Rebekah said...

ooh. i'm making bread tomorrow, and i'm definitely going to try these. i think i'll try to use a white-bean glaze (similar to the carrot cupcakes). i'll let you know how it goes.

Orva said...

I actually spread the honey on the rolled out dough instead of the vegan butter. I made these for the second time yesterday. They were just as good as the first time. I did let them rise more than I would have for regular bread. I wanted them very light and there didn't seem to be the bread danger of falling. For frosting I mixed honey into vegan cream cheese and added a little stevia. Oo-la-la! They were a hit!

Rebekah said...

mmm. delicious! i also used honey instead of butter, and then used a sucanot/cinnamon mix. i was going to try a white-bean glaze, but was convinced by mom's comment to try the cream cheese/honey/stevia instead. yum! i'll try the glaze next time . . . .

Rebekah said...

i made these again for mike's birthday. i actually made them the day before, allowed them to rise most of the way, and then froze them. i took them out of the freezer at 6 a.m. and cooked them at 9:30 for a 10:00 breakfast. it worked great. i also made just 8 rolls instead of 9, and i put them in a 9x13 pan, so they were fatter and not so tall. we liked them better that way, we think.

Travis said...

Rebecca, did you try the white bean glaze the last time you made them? If so, how was that? I am making them right now =), but will freeze like you did for the morning...

Travis said...

I totally know your name is spelled the pretty way....I just rushed and posted...sorry!

Rebekah said...

i did do the white bean glaze. it worked great. i and my kids loved them. my husband likes the vegan cream cheese frosting better. (i posted the glaze recipe.)

Rebekah said...

travis, the glaze post is called "lemon glaze."