Sorry it’s been a while since my last post; been busy I guess. Next week, I’ll be bringing you 2 cookbook reviews that I’m super excited about, so look for that in the coming days. For now, I’ve got a quickie recipe for vegan cinnamon rolls, perfect for a lazy Sunday morning.
INGREDIENTS:
24 Rhodes white dinner rolls, thawed
1/4 C vegan margarine
1-1/2 C brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
Dash of ground cloves
Confectioner’s sugar
unsweetened vanilla almond milk
DIRECTIONS:
I ended up defrosting the rolls in microwave, so that worked well, but I recommend taking the rolls out the night before and thawing them in the fridge. Melt the vegan margarine in a small pan over low heat. Stir in the brown sugar, cinnamon, nutmeg and cloves. Turn off the heat and let the mixture stay warm. Combine all of the rolls with your hands and knead the dough for about 7-8 minutes, or until all the air bubbles are gone. Roll the dough out into a large square—maybe just over a foot on each side. If the dough wants to keep bouncing back, just keep at it; it’ll eventually roll out. Spread the brown sugar mixture on the dough, then, working from the top or bottom edge, roll up the square. Using a serrated bread knife, cut the roll into 12 pieces. Place in a greased 9×13″ baking dish. Cover with a dish towel, place in a warm area and let the rolls rise for about 30 minutes. Once they’ve risen a bit, preheat oven to 400, then bake for 18-20 minutes. I whipped up some frosting by combing about a cup of powdered (confectioner’s) sugar in a bowl with just a tablespoon or so of almond milk; you can play with these amounts to get the consistency you want. Once the cinnamon rolls are out of the oven, frost them and serve. Enjoy!
- 24 Rhodes white dinner rolls, thawed
- ¼ C vegan margarine
- 1-1/2 C brown sugar
- 2 tsp cinnamon
- ¼ tsp nutmeg
- Dash of ground cloves
- Confectioner's sugar
- unsweetened vanilla almond milk
- I ended up defrosting the rolls in microwave, so that worked well, but I recommend taking the rolls out the night before and thawing them in the fridge.
- Melt the vegan margarine in a small pan over low heat. Stir in the brown sugar, cinnamon, nutmeg and cloves. Set aside.
- Combine all of the rolls with your hands and knead the dough for about 7-8 minutes, or until all the air bubbles are gone.
- Roll the dough out to a large square---maybe just over a foot on each side. If the dough wants to keep bouncing back, just keep at it; it'll eventually roll out.
- Spread the brown sugar mixture on the dough, then, working from the top or bottom edge, roll up the square.
- Using a serrated bread knife, cut the roll into 9 pieces and place in a greased 9x13" baking dish. Cover with a dish towel, place in a warm area and let the rolls rise for about 30 minutes.
- Once they've risen a bit, preheat oven to 400, then bake for 18-20 minutes.
- I whipped up some frosting by combing about a cup of powdered (confectioner's) sugar in a bowl with just a tablespoon or so of almond milk; you can play with these amounts to get the consistency you want. Once the cinnamon rolls are out of the oven, frost them and serve. Enjoy!
