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!!
