Not sticky enough!

Cinnamon Rolls

Today I had a go at cinnamon rolls after a craving for something sweet and sticky. I searched for the 'best cinnamon roll recipe' and after a scouring over blogs and websites found this… http://baking.about.com/od/sweetrolls/r/ultimtecinnroll.htm.

Since it proclaimed itself to be The Ultimate Cinnamon Roll I thought I'd have a go veganising it!

Altogether there is 2 1/2 hours waiting around for dough to rise but the resulting roll is worth it. It was not quite as sticky or cinnamon flavoured as I had hoped but I think the lesson there is to be very generous with the sugar and cinnamon when spreading the filling. I probably used about 2 tablespoons of brown sugar, 2 tablespoon of golden caster sugar and 1 tablespoon of cinnamon for each half of the dough. I would suggest using more cinnamon (if you like it) and possibly making a syrup to pour over the rolls before they go in the oven or when they come out to make them good and sticky!

I preferred the rolls without the icing as I don't really like the taste of vegan 'butter', and they are delicious heated up with custard or with a scoop of Swedish Glace (vegan) ice cream.

So here they are, some iced, some not...

And here is the veganised recipe, the measurements are in cups (which are easy enough to get hold of from any good kitchen shop)…

Ingredients:

• 3 1/4 teaspoons dry yeast

• 1/4 cup warm water

• 1/2 cup Trex vegetable fat (or similar)

• 1/3 cup sugar

• 1 teaspoon salt

• 1 cup oat milk (or preferred vegan milk)

• egg replacer for 1 egg

• 4 cups sifted flour

• 2-3 tablespoons melted butter

• brown sugar

• cinnamon

• raisins (optional)

Vanilla Frosting

• 2 cups powdered sugar

• 1 tablespoon butter, melted

• 1 teaspoon vanilla extract

• oat milk or cream (2 to 4 tablespoons)

Method:

Add the warm water to the yeast, stir well and leave for 10 minutes.

Heat the milk and pour over the Trex. Add the sugar and salt, mix well until all dissolved and allow to cool until tepid. Add the dissolved yeast and egg replacer (depending on replacer’s instructions. I use Allergycare Egg Replacer, which has to be combined with the flour, so at this point I just add the amount of water called for on the egg replacer instructions).

Add the flour (mixed with egg replacer, depending on brand) one cup at a time, beating well after each addition. This should form a soft, but not sticky dough. Knead well for 5 minutes on a floured surface until elastic and smooth. Avoid adding too much flour, as this will make the dough too dry. Place the dough into a well-oiled bowl, cover loosely with cling film or a tea towel and let rise for 1 1/2 hours.

Turn out the risen dough onto a floured surface and flatten the dough using your knuckles or fingertips. Split the dough into two and roll one half of the dough out into a rectangle, around 1cm thick.

Cover with half the melted butter and layer with a generous thick layer of brown sugar. Sprinkle on cinnamon to desired taste. If you like raisins layer some on.

Roll up the dough so you have a long Swiss Roll type sausage shape. Repeat with the second half of the dough.

Cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. You will probably need a couple of pans. Place one slice in the middle and other slices around it. Press the rolls down to even out and fill the pan.

Cover and let rise again until rolls fill the pan generously, about 1 hour.

Bake in a 175 °c preheated oven for about 15 - 20 minutes. (I needed to bake mine for 30 minutes and they were just right, so I’d suggest to check them after 15 minutes and then adjust the time accordingly).

Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:

In a medium bowl, place the sugar, melted butter and vanilla. Then stir in enough oat milk or cream to reach a thick, hardly-able to stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

I separated my rolls before icing them, but I would suggest leaving them stuck together and then just breaking one off when wanted, this should help to keep the insides fresh.

Have a go :)

Bisous Bisous xxx