I was going to post this recipe tomorrow, but after taking a bite, I think you might want to run out and buy the ingredients for tomorrow’s breakfast. So worthy of veganizing! You may have seen the original recipe on Pinterest . . . it’s definitely making the rounds and now I know why! The original recipe was a bit hard to follow because of the way it’s laid out—lots of really closeup pictures with some directions, then at the bottom of the post is the ingredient list and directions. It also wasn’t clear how long it was going to take to let these puppies rise, but luckily, it was only about 45 minutes. These are little pieces of glaze n’ sugar heaven; like a mini glazed doughnut! And the crunchy sugar topping?! Forgetaboutit! Frickin’ amazing and perfect for a brunch get together (that is, if you want to share)!
INGREDIENTS:
12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)
Zest from one lemon
1/2 C sugar
3 Tbs Earth Balance, melted + some for greasing the pan
1/2 C powdered sugar
1 Tbs lemon juice
DIRECTIONS:
Grease (very well) the bottom and sides of a 9×13 baking dish. Cut each roll in half . . .
. . . and place flat-side down into the pan.
Drizzle with the melted butter . . .
In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.
Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!
Preheat oven to 350. Sprinkle the rest of the sugar on top.
The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently. And let me tell you, these smelled SO incredible as they baked!
Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!
UPDATE:
I recently made these with cinnamon and sugar . . . YUM!
Prepare them the same as above, but use 1/3 C sugar (I reduced the amount from 1/2 C), 1 Tbs cinnamon, and zest from one orange. This is a quick and easy alternative to cinnamon rolls, especially if you’re short on time. Enjoy!
- 12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)
- Zest from one lemon
- ½ C sugar
- 3 Tbs Earth Balance, melted + some for greasing the pan
- ½ C powdered sugar
- 1 Tbs lemon juice
- Grease (very well) the bottom and sides of a 9x13 baking dish.
- Cut each roll in half and place flat-side down into the pan.
- Drizzle with the melted butter.
- In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.
- Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!
- Preheat oven to 350. Sprinkle the rest of the sugar on top.
- The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently.
- Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!
can’t wait to make these. they sound amazing. and addictive…..
VERY addictive!
Yum! I can see the potential for lots of variations too. Like using cinnamon and pecans…
I know! Pecans and cinnamon are a GREAT idea. The bag I bought has 36 rolls, so it will be fun to experiment with different variations. 🙂
Oh My Goodness. YIKES! These seem to be sinful! How in the world do you and your guys stay thin?! Be thankful for your high metabolisms. 😀
Okay, they are in our tummies now. Oh! My! God! We are in sugar overload…is this heaven? 😉 This cold Colorado Sunday was a great day to make these, but offers us NO CHANCE to burn off the calories!
For the next time, I’d prepare the dough rolls and let sit overnight so I could just pop them in the oven first thing in the morning…then eat them right after our Critter/Farm chores. THAT’s the addition that I’m making for future batches. And there WILL be future batches.
That’s a very smart idea, Teresa! I think these are best served to a big crowd in order to avoid eating them all!
I think I will totally make these to take to work one day! Since starting my new job, I’ve had to do a lot of explaining about being vegetarian and eating a mostly vegan diet. I would love to see the look on everyone’s face when I tell them these babies are vegan!
That’s exactly what I was thinking when I had these . . . these will impress the non vegans! (not that we could live on them, but what’s wrong with some bragging rights once in a while)? 😉
That’s right! Nothing wrong with that at all 🙂
Oh my goodness, I WILL BE MAKING THESE!