Cinnamon Rolls

‘Twas my dad’s birthday today so I made cinnamon buns. You know how cinnamon rolls only taste good right after you make them, and then the next day they’re crumbly, stale, and taste like crap? Well, I found a recipe on CookingLight for freezer rolls. You make the dough, let them rise, freeze them, and bake them whenever you feel the need for sugary goodness. So here is the recipe, veganized:

  • Dough:
    1 package dry yeast (about 2 1/4 teaspoons)
    1/4 cup warm water (100° to 110°)
    1/2 cup non-dairy milk, (I used almond breeze)
    1/3 cup granulated sugar
    1/4 cup butter, melted (I used earth balance sticks)
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    1 T flaxseed meal + 3 T warm water (=1 flax egg)
    3 1/2 cups spelt flour
    Cooking spray
  • Filling:
    2/3 cup packed brown sugar
    1/2 cup golden raisins
    1/4 cup chopped dried apricots
    1/4 cup chopped pecans
    1 tablespoon ground cinnamon
    2 tablespoons butter, melted
  • Glaze:
    1 cup powdered sugar
    2 tablespoons milk

  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (1/2 cup milk through flax). Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  • To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.
  • Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll).
  • Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray. Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.
  • Preheat oven to 350°.
  • Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.
  • To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.
  • To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months.
  • To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned. 

  • Yield:  24 servings (serving size: 1 roll) 
  • Nutrition Facts
    Recipe Serves 24 people

    Amount per Serving

    Calories 127 Calories from Fat 30

    % Daily Value *
    Total Fat 3.26g 5%
        Saturated Fat  0.83g 4%
        Monounsaturated Fat  0.5g
        Polyunsaturated Fat  0.5g
    Sodium 24.71mg 1%
    Potassium 29.79mg 1%
    Total Carbohydrate 21.91g 7%
        Dietary Fiber  2.41g 10%
        Sugars  9.52g
    Protein 2.32g 5%
  • My mom made some vegan chocolate cake from the ppk for my dad’s 50th:


    Yum(link) p.s. it’s possibly the best cake, vegan or not, that you’ll ever taste.


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