vegan cinnamon rolls
(from moire’s recipe box)
made them once, halved the recipe. too much work ¬_¬… but worth it
Source: http://community.livejournal.com/vegrecipes/313191.html
Prep time: 120 minutes
Cook time: 15 minutes
Categories: bread, breakfast, sweet bread, vegan
Ingredients
- 2 cups soy milk
- 1/4 cup oil
- 1/4 cup sugar
- 2 Tbsp yeast
- 1 tsp sugar
- 1/4 cup water, warm
- 6 cups flour
- 1 tsp salt
- 1 cup brown sugar
- 4 tsp cinnamon
- 1/2 cup raisins (optional)
- margarine
- 1 cup powdered sugar
- 4 Tbsp soy milk
Directions
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the notes (in parenthesis parenthesis) are from the original poster (livejournal user dichotomise) on the livejournal community vegrecipes, not mine.
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Heat 2 cups soymilk to scalding. Pour into bowl containing oil and sugar. Let mixture cool. (I stuck mine in the freezer for ten minutes and that was good enough.)
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In a large bowl, place yeast, sugar, and warm water.
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Let yeast mixture sit a few minutes, then add cooled soymilk.
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Whisk in flour and beat 100 times until smooth. (Mine took 200 strokes to get smooth…)
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Let rest 10 minutes.
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Beat in flour and salt.
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Add enough flour so dough can be turned out to knead 5 minutes. (Whatever that means… I threw in two handfuls of flour and then kneaded it for a while, until my hands got sore and I thought it was a satisfactory consistency.)
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Let rise 30 minutes.
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Preheat oven to 400 F.
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After dough has risen, divide into four balls.
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Roll each out into a long rectangle.
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Spread with brown sugar mixed with cinnamon.
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Add raisins (optional), and dot with a little margarine if desired.
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Roll up like a jelly roll and cut with a sharp knife into 1" slices.
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Put on an oiled cookie sheet and let rise nearly double.
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Bake about 15 minutes.
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Glaze tops with the powdered sugar mixed with soy milk.