If there is something better and more delicious then a sticky, sweet, gooey cinnamon roll right out of the oven, I don’t think I’ve found it. This past weekend was Easter and so of course I had to make sure that we had something sweet to eat in the morning. I blogged about Vegan sticky buns previously, but these are cinnamon rolls (the difference is . . . I’m not entirely sure) and this recipe comes from Chloe’s Kitchen. I am still in a little bit of sugar shock from the past weekend.
Yes, the gigantic overflowing pink Easter basket is mine, while the more sedate one belongs to my boyfriend. As a kid I never had an easter egg hunt (being allergic to milk really puts a damper on a chocolate filled Easter) so my boyfriend now stuffs plastic eggs full of candy and hides them around the house on Easter morning for me to find. I get to be a little kid again!
I also made sure to stop by Bunners a Vegan bakery in the Junction. Because they make vegan chocolate cream eggs for Easter! Where are the pictures you ask . . . I ate them up too quickly to think about something as silly as taking pictures of them.
But let’s get down to business. I got to enjoy my Easter weekend with a hot cinnamon roll, a gigantic mug of tea and the newspaper. Of course cinnamon rolls don’t grow on trees and they take a while to make, what with the waiting for the dough to rise. I made the dough before going to church on Good Friday. When I got back from the service my dough looked like this:
Huge and fluffy. My favourite part of making cinnamon rolls is definitely punching the dough after it has risen, so that it deflates. There is something so satisfying about that.
The usual culprits were all there for the filling, white sugar, brown sugar, cinnamon . . .
I’m getting better at making the dough an actual rectangle but I still need some work. I only put raisins on half because the boyfriend does not like raisins (more for me!)
When they are rolled and sliced you have to let them sit for another hour until they double in size.
Pop them in the oven and when they come out they look just stunning. Drizzle some glaze over them and you are in cinnamon roll heaven.
1 cup soy milk
1/2 cup plus 1 tbl sugar
1/2 tsp salt
8 tbl vegan margarine
1 tsp vanilla extrace
1/4 cup warm water
1 envelope active dry yeast
4 1/2 to 5 cups all-purpose flour
- In a small saucepan heat the milk, 1/2 cup sugar, salt and vanilla.
- Let it cool and place the yeast, remaining sugar and water in a measuring cup.
- Stir and let sit for approx. 10 minutes or until it has reached the 3/4 cup line (if the yeast doesn’t grow then dump it and start again)
- In a stand mixer with the paddle attachment combine the margarine mixture and yeast beating at a medium speed for approx. 1 minute
- Reduce the speed to low and add the first 2 cups of flour, once combined add the remaining flour
- Place the dough in a well oiled bowl, rotating so that it is covered.
- Cover the bowl with a clean towel and let it rest in a warm area of the kitchen for approx. 1 1/2 hours or until it has doubled in size.
- Punch the dough!
- Let the dough rest on a floured surface for approx. 10 minutes
3/4 cup packed brown sugar
2 tbl white sugar
1 1/2 tsp ground cinnamon
4 tbl vegan margarine
1 cup raisins
- Roll the dough on the floured surface until it is approx. 20 inches by 13 inches
- Combine the brown sugar, white sugar and cinnamon in a bowl.
- Melt the margarine and brush the dough with the melted margarine until it is covered
- Sprinkle the sugar mixture and raisins over the dough
- With the long end towards you roll the dough.
- Cut the dough into 12 equal pieces.
- Place the pieces on a prepared baking sheet (either put parchment paper on the baking sheet or oil it)
- Let sit for an hour until they have risen and expanded
- Preheat oven to 375
- Bake uncovered for 20min
1 1/2 cups powdered sugar
3 tbl water
- Whisk together the powdered sugar and water
- Drizzle over cinnamon rolls